Eggplant Recipe:Early Autumn Ratatouille & Polenta Bowls
recipe adapted fromDishing Up the Dirt
Prep Time: 20 minutes Cook Time: 45 minutes Serves: 6-8
Ratatouille (we have made this recipe without eggplant (sub more zucchini) and still find it DELIGHTFUL!)
1 large heirloom tomato, roughly chopped-- 0 miles
2 cups chopped tomatoes, or cherry tomatoes left whole
3 Japanese eggplants or 1 large Italian eggplant, cut into 1/2 inch pieces (no need to peel)-- 0 miles
2 zucchini or summer squash, cut into 1/2 inch moons-- 0 miles
1 large sweet pepper, seeded and coarsely chopped-- 0 miles
1 yellow onion, chopped-- 0 miles
4 large cloves of garlic, roughly chopped-- 0 miles
1/8 teaspoon crushed red pepper flakes -- 20 miles
1/3 cup olive oil-- 105 miles
2 1/2 tablespoons balsamic vinegar-- 105 miles
1 1/2 teaspoons salt-- 157 miles
freshly ground black pepper -- not sure of the milage
Minced parsley for serving-- 0 miles
Polenta Bowls
4 1/2 cups water or stock
1 cup corn meal-- 125 miles (roughly)
2 tablespoons butter-- 81 miles
1/2 cup freshly grated cheese--39 miles (you can use any hard cheese)
hefty pinch of fine sea salt-- 157 miles
Preparation
Preheat the oven to 400F. In a large roasting pan, toss all the veggies with the red pepper flakes, oil, vinegar, and salt. Stir well. Season the mixture with a few good grinds of black pepper and bake it for 45-55 minutes, or until the vegetables are tender and lightly browned, and the tomatoes have released their juices. Stir the veggies halfway through cooking.
Meanwhile, prepare the polenta by bring the water to a boil in a large pot. Slowly add the grits to the boiling water and whisk vigorously until their are not more clumps. Reduce the heat to low, and simmer until the polenta thickens up a bit. Cover the pan and cook for about 30 minutes (the time will very depending on the brand of grits you use so see package directions for times) and use a wooden spoon to stir the mixture every 5 minutes or so until the polenta is creamy and the individual grains are tender. Add the butter and cheese and stir to combine.
Divide the polenta between bowls and top with the ratatouille. Sprinkle with minced parsley and additional grated cheese.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary *Cooking times will very from kitchen to kitchen
Zucchini Fritters
Zucchini Fritters — we love these in the summer time, and they’re kid friendly too. We dip them in mayo mixed with finely chopped basil and fresh lemon juice/zest. yum!
Yield: 4 servings
prep time: 15 minutes
cook time: 10 minutes
total time: 25 minutes
Ingredients:
1 1/2 pounds zucchini and/or summer squash (including patty pans), grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Directions:
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately.
Thai Basil Summer Squash
Recipe & Photo From www.noteatingoutinny.com
Follow the link for extra recipe details!
Thai Basil Summer Squash
(makes about 2 side dish servings)
4-6 small heirloom summer squashes, ends trimmed and cut to longish pieces no thinner than 1/2″
1/2 onion, thickly sliced
2 cloves garlic, minced
2-3 small Thai chilies, chopped
2 tablespoons vegetable or canola oil
salt and pepper to taste
for the sauce:
juice of 1 lime
1 tablespoon Thai fish sauce
1 teaspoon soy sauce
1 tablespoon sugar (preferably brown sugar)
12-15 fresh Thai basil leaves (or substitute Italian basil)
Combine the ingredients for the sauce in a small bowl and stir until the sugar is dissolved. Heat a wide sautee pan with the oil over high, and add the garlic and chilies. Once fragrant and the oil is very hot, add the squash and onions along with pinches of salt and pepper. Spread them around so that most of the squash pieces have direct contact with the pan and don’t move for about ten seconds or so. Stir them around and repeat.
Once there are light golden-brown marks on some of the vegetables and the squash pieces are beginning to turn less opaque-white in flesh, add the sauce ingredients and stir immediately to combine. Taste for seasoning, adding salt or pepper as desired, and add the basil leaves. Remove from heat and turn onto a bowled serving dish. Serve immediately with rice (or as part of a multi-dish family meal).