Golden Hill Community Garden

Indian Roasted Eggplant Soup

Courtesy of Mary

 

Prep time:  25 mins

Cook time:  45 mins

Total time:  1 hour 10 mins

 

Serves: 6 to 8

 

Ingredients

• ¼ cup olive oil, more or less as desired

• 2 medium eggplants (about 2 pounds)

• 2 red bell peppers (about ¾ pound)

• 3 tomatoes (about 1 pound)

• a sprinkling of salt and ground black pepper

 

Spice Mixture

• 2 teaspoons olive oil

• ½ teaspoon black mustard seeds

• 1 teaspoon cumin seeds

• 1 teaspoon ground coriander

• ¼ teaspoon ground cinnamon

• ⅛ teaspoon ground cardamom

• ¼ teaspoon cayenne or red pepper flakes

• 1¾ cups reduced-fat coconut milk (14-ounce can)

• 1 teaspoon salt

• 1½ to 3 cups water

 

Instructions

1. Preheat the oven to 500°.

2. Lightly brush two baking sheets with some of the olive oil.

3. Halve the eggplants and bell peppers lengthwise.

4. Stem the tomatoes and halve them crosswise.

5. Place all of the vegetable halves cut side up on the baking sheets.

6. Brush the vegetables with the remaining olive oil and sprinkle them with salt and pepper.

7. Roast for about 45 minutes, until dark brown and soft or, for a smoky flavor, even slightly charred.

8. Remove from the oven and set aside to cool.

   9.  Meanwhile, in a small skillet on medium heat, warm 2 teaspoons of olive oil.

  10. Add the black mustard and cumin seeds and simmer until they begin to pop.

  11.  Reduce the heat to low and add the coriander, cinnamon, cardamom, and cayenne or red pepper flakes.

  12.  Stirring constantly, heat for 2 to 3 minutes, until fragrant, taking care not to burn the spices.

  13.  Remove from the heat and set aside.

  14.  When the roasted vegetables are cool enough to handle, remove their skins. In batches in a blender, puree the         vegetables with the coconut milk, salt, and enough water to make the soup the thickness you like.

  15.  Place the puree in a nonreactive soup pot and gently heat.

  16.  Stir in half of the reserved spice mixture and then add more to taste.

 

Vegetarian Moussaka

Courtesy of Mary

 

1 large zucchini, thinly sliced

2 potatoes, thinly sliced

1 onion, sliced

1 clove garlic, chopped

                                                                                          

1 tablespoon white vinegar

1 (14.5 ounce) can whole peeled tomatoes, chopped

1/2 (14.5 ounce) can lentils, drained with liquid reserved

1 teaspoon dried oregano

2 tablespoons chopped fresh parsley

1 cup crumbled feta cheese

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

1 1/4 cups milk

 Salt and ground black pepper to taste

 

Prep 30 m

Cook 1 h 30 m

Ready In 2 h

 

1. Sprinkle eggplant slices with salt and set aside for 30 minutes.

2. Rinse and pat dry.

3. Preheat oven to 375 degrees F (190 degrees C).

4. Heat oil in a large skillet over medium-high heat.

5. Rinse and pat eggplant dry.

6. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side;

7. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet

8. Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.

9. Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes.

10. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick.

11. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley.

12. Cover, reduce heat to medium-low, and simmer 15 minutes.

13. Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish.

14. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

15. Cover and bake in preheated oven for 25 minutes.

16. Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth.

17. Season with pepper and nutmeg; stir.

18. Remove from heat, cool for 5 minutes, and stir in beaten egg.

19. Pour sauce over vegetables and sprinkle with Parmesan cheese.

20. Bake, uncovered, for another 25 to 30 minutes.

 

 

 

Sauteed Swiss Chard with Parmesan Cheese

Courtesy of Amanda, Plot 29

 

Ingredients:

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic 1/2 small red onion, diced

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately 1/2 cup dry white wine

1 tablespoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese salt to taste (optional)

 

Directions: 

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.