Monday, June 10, 2013

Russian vegetable salad


  • Beets, diced and cooked — 2 cups Russian vegetable salad
  • Potatoes, diced and cooked — 2 cups
  • Carrots, diced and cooked — 2 cups
  • Peas, cooked — 1 cup
  • Dill pickles, diced — 2-3
  • Onion, diced — 1/2
  • Scallions, chopped — 3-4
  • Fresh dill, chopped — 1/4 cup
  • Red wine vinegar — 1/4 cup
  • Dijon mustard — 1 teaspoon
  • Sugar 1 teaspoon
  • Salt and pepper — to taste
  • Sunflower or vegetable oil — 1/2 cup


Mix together the beets, potatoes, carrots, peas, pickles, onion, scallions and dill in a large bowl. Whisk together the vinegar, mustard, sugar, salt and pepper in a small bowl. Whisk the oil slowly into the vinegar mix to lightly soften it. Stir the vinaigrette into the vegetables, adjust seasoning and serve Russian vegetable salad well chilled.

Aubergine Fritters Recipe

Aubergine Fritters Recipe 
1 med eggplant
1 cup sugar
4 – 6 tbsp vanilla extract
1 egg, slightly beaten
1 tsp baking powder
2-1/2 cups flour
1 tsp salt

6 cups water

Step 1 # Peel eggplant, then cube in to 1-inch chunks.

Step 2 # Place eggplant, water, and salt in a pot over medium heat until chunks soften. Remove from stove and drain water. Place eggplant in a large bowl with the sugar and allow to cool for about 10 minutes.

Step 3 # Mix in the egg and vanilla, then sift in the flour and baking powder, making sure to mix well.

Step 4 # Heat oil in a large pan, and drop in the batter by spoonful. The batter should swell and sink.

Step 5 # Cook until golden brown, and then transfer to a paper towel to drain oil. Allow to cool.

Baba Ghanouj (eggplant dip)

Baba Ghanouj (eggplant dip)

2 medium eggplants, (about 1 pound each)
Extra-virgin olive oil (garnish)
4 cloves garlic, unpeeled
2 tablespoons tahini, (see Note)
1 1/4 teaspoons salt
1/4 cup lemon juice

Step 1 # Heat grill to a high temperature. Repeatedly poke eggplants with a fork to create air holes. Place on grill until tender and lightly charred, about 10-12 minutes.

Step 2 # Place garlic on a skewer, and grill to the same consistency.

Step 3 # Remove from grill and allow to cool, then peel. Place eggplant and garlic in a food processor, and add remaining ingredients except for the olive oil. Blend until mostly smooth.

Step 4 # Lightly poor olive oil over the top, and sprinkle with salt or any desired seasoning.

Ratatouille Recipe

Ratatouille Recipe

2 tablespoons olive oil
2 large tomatoes, chopped
3 cloves garlic, minced
1 eggplant, cut into 1/2 inch cubes
1 cup grated Parmesan cheese
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 teaspoons dried parsley
salt to taste
2 zucchini, sliced

Step 1 # Preheat oven to 350 F. Grease a large baking pan with 1 TBS of olive oil. Saute garlic in the remaining olive oil, as well as the eggplant.

Step 2 # Cook until eggplant is tender, which should take roughly 10 minutes.

Step 3 # Place garlic and eggplant in the oiled baking dish.

Step 4 # Top with parmesan cheese and  layer sliced zucchini over top. Add salt and cheese, then add remaining ingredients, topping each layer of vegetable with additional cheese and salt. Bake for 45 minutes, until vegetables are tender and cheese is melted.

Deep Fried Eggplant Recipe

Deep Fried Eggplant Recipe

1/2 cup all-purpose flour or cornstarch
Vegetable oil, for deep frying
3 eggs, lightly beaten
1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered
1/2 teaspoon salt, plus additional for sprinkling eggplant
2 cups fresh bread crumbs
Marinara sauce (optional)

Step 1 # Place the egg, flour, and breadcrumbs in separate bowls. Stir in ½ tsp of salt to the egg and mix.  Coat each slice of eggplant in flour, then dunk in egg mixture.

Step 2 # Finally, coat the eggplant in bread crumbs, pressing to assure they stick. Allow eggplant to dry a little on a paper towel before cooking.

Step 3 # Heat about one inch of oil in a large frying pan, and cook eggplant until light brown, about 1-2 minutes.  Drain on a paper towel, and season with salt and pepper or marinara sauce, if desired.

Eggplant Gratin Recipe


3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1 extra-large egg
1/2 cup plus 2 tablespoons freshly grated Parmesan Salt
1/4 cup ricotta cheese
Freshly ground black pepper
1/4 cup half-and-half
1/2 cup good bottled marinara sauce

Step 1 # Preheat oven to 400 degrees. Slice the eggplant.  Heat oil in a skillet,and  then add eggplant. Turn and allow to lightly brown on each side, about 5 minutes.

Step 2 # Drain the eggplant over paper towels. Add  ¼ cup of the parmesan, as well as the egg, half and half, ricotta, and salt and pepper to a small bowl and mix well.

Step 3 # Layer the eggplant, marinara sauce, and ricotta mixture, sprinkling each layer with salt, pepper, and some parmesan. Pour on the rest of the marinara, then sprinkle the remaining parmesan on top. Bake for about 30 minutes, until the mixture sets and the top browns.

Roasted Aubergine Soup


2 medium eggplants, about 1 1/2 to 2 pounds
2 large tomatoes
1 medium onion
6 medium cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 teaspoon dried leaf marjoram or basil
1 quart chicken broth
1 tablespoon fresh lemon juice
1 cup heavy cream
Salt and pepper, to taste
Fresh chopped parsley, for garnish

Heat over to 400F. Grease a large baking pan. Chop tomatoes, garlic and onion, and divide eggplant in to four sections lengthwise. Sprinkle with oil, pepper, and salt and roast until tender and brown, about 40 minutes to an hour. Remove skin from eggplant and place in a pot. Place basil, lemon juice, and broth in pot and bring to a boil. Reduce heat, cover, and simmer until vegetables are soft, about 30 minutes to an hour. Allow to cool, then blend and return to pot. Add cream and return to a simmer. Add salt and pepper, if desired.