Eggplant

Special Occasion

Tomato

eggplant – Recipe

Eggplant Melanzana

eggplant melanzana
Author: 
Yields: 4 portions
 
Ingredients
  • 2 large Village Farms eggplant
  • 2 liters Chunky heavenly san marzano sauce (see recipe below)
  • ½ cup Extra virgin olive oil
  • 2 Eggs
  • ¼ cup All-purpose flour
  • ¼ cup Cornstarch
  • 2 cups Sourdough bread, stale
  • ¼ cup Italian flat-leaf parsley
  • ¼ cup Parmesan cheese, coarsely shaved with a carrot peeler
  • ½ tsp Black pepper
  • ½ tsp Sea salt
Instructions
  1. Begin by washing all the fresh vegetables;
  2. Cut the eggplant into ½” thick discs - pat with salt and set aside for 30 minutes.
  3. Chop the parsley and grate the Parmesan.
  4. Wipe salt off of the eggplant with a paper towel, and brush with half of the olive oil; reserve the other half of oil for the sautéing later.
  5. Grill the eggplant on a hot BBQ or grill pan until the outside is charred and the center is soft. Remove from heat and allow to cool.
  6. Mix the flour, cornstarch, chopped parsley, stale bread, and Parmesan cheese in a food processor and transfer to a bowl in preparation for breading the eggplant.
  7. Crack both eggs into another bowl and stir with a fork.
  8. Dip the eggplant into the egg mixture and coat thoroughly, then transfer to the breading mixture and pack breadcrumbs on firmly.
  9. Repeat by dipping the breaded eggplant into the egg mixture, then once more into the breadcrumbs to add another layer of breading.
  10. Once breaded, arrange eggplant slices onto a baking sheet and chill in the oven 10–15 minutes to set up firm.
  11. Meanwhile, prepare or heat up your chunky heavenly san marzano tomato sauce and hold warm until its time to plate.
  12. In a large sauté pan, heat up the remaining olive oil. Once heated, place the eggplant cutlets down to sear. Be sure to allow each side to form a crisp, golden crust (approximately one minute for each side).
  13. Transfer the finished eggplant cutlets to a baking sheet and hold warm in the oven until you’re ready to plate and serve.
  14. To plate, spoon the warm tomato sauce in the middle of your plate, then alternate by piling on the eggplant cutlets, shavings of Parmesan cheese, and more tomato sauce. Enjoy.

chunky heavenly san marzano sauce
Author: 
Yields: 2 liters<br> <br>Approx prep time: 30 min
 
Ingredients
Instructions
  1. Dice the onions to a small (1/2") dice.
  2. Chop all of the mini san marzano tomatoes into 3–4 coins by cutting them on the cross section.
  3. Warm up the olive oil in a sauté pan, then add in ⅔ of the chopped tomatoes.
  4. Simmer on medium heat, just the slightest boil, for 30–40 minutes.
  5. Blend directly in the pan with a stick blender until broken down but not smooth (or transfer to food processor/blender to purée, then return to pan).
  6. Add the remaining raw chopped mini san marzano tomatoes to the sauce and simmer 10 more minutes.
  7. Taste and re-season with salt and pepper, if needed.

Cucumber

Eggplant

Pepper

Special Occasion

Tomato

sinfully sweet campari® – Recipe

VF Stuffed Campari
grilled ratatouille stuffed mini campari tomatoes
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Hollow out the campari tomatoes by cutting off the tops and scooping out the interiors with a small spoon. Reserve the juice, core, and seeds.
  2. Preheat a grill pan or bbq.
  3. Cut the onion, peppers, zucchini, and eggplant into halves and quarters.
  4. Brush them with olive oil, salt, and pepper.
  5. Grill the fresh vegetables by placing them cut side down on the grill and not moving them for 2 minutes.
  6. Only grill the one side, then remove the fresh vegetables from the grill. Allow to cool.
  7. Finely dice all fresh vegetables, and combine in a large mixing bowl.
  8. Add the campari tomato vinaigrette to the bowl and mix thoroughly.
  9. Add chopped mint and parsley.
  10. Add crumbled feta. Season with salt and pepper.
  11. Stuff the hollowed out campari tomatoes with the seasoned grilled vegetables.
  12. Serve individually or platter up more of the salad and serve the tomatoes over top “family style”.
campari tomato vinaigrette
Author: 
Yields: 1 cup
Approx. prep time: 5 min
 
Ingredients
  • ½ cup Campari tomato seeds & water
  • ¼ cup Extra virgin olive oil
  • ¼ cup White wine vinegar
  • 1 tbsp Mustard seeds
  • ¼ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Whisk together all ingredients.
  2. Add salt and pepper, to taste.

Eggplant

Special Occasion

Tomato

cabernet estate reserve® – Recipe

Pasta alla Norma
pasta alla norma – penne with grilled eggplant, salted ricotta & cabernet estate reserve® tomatoes
Author: 
Yields: 4 portions <br>Approx prep time: 45 min
 
Ingredients
  • 1 bag Village Farms cabernet estate reserve® tomatoes
  • ¼ cup Extra virgin olive oil
  • ½ cup Onions
  • 1 large Eggplant
  • 1 tbsp Garlic
  • 2 tbsp Capers
  • ½ cup Fresh Italian flat-leaf parsley
  • 1 tsp Peperoncino chili flakes
  • ½ cup Salted ricotta (can substitute Pecorino)
  • ½ tsp Black pepper
  • ¼ tsp Sea Salt
  • 1 lb Penne pasta, cooked
Instructions
  1. Put on a pot of boiling salted water and cook pasta as you work through the prep work.
  2. Slice eggplant into 1" thick slices. Brush liberally with olive oil and season with salt, pepper, and chilies.
  3. Preheat grill pan (could be substituted with bbq or heavy skillet).
  4. Once at high heat, grill/sear eggplant until you get char marks or good caramelization.
  5. Dice the grilled/seared eggplant into 1" cubes and reserve.
  6. Dice onions, and rough chop the parsley – reserve
  7. Mince capers and garlic to a fine dice – reserve.
  8. Preheat sauté pan to medium heat. Add ¼ cup olive oil.
  9. Sweat onions, capers, and garlic until translucent.
  10. Add the Cabernet tomatoes – sauté 5 minutes on medium heat.
  11. Transfer ½ of the tomatoes and onions to another bowl and purée with a hand blender – reserve.
  12. Add the eggplant and parsley to the pan – sauté on high heat for 2 minutes, then add tomato purée.
  13. Allow to simmer for 10 minutes on low heat.
  14. Toss with cooked pasta. Finish with salted ricotta and another ounce of olive oil.

Eggplant

Tomato

eggplant – Recipe

Eggplants
grilled eggplant stack
Author: 
 
Ingredients
  • 1 Lb (454 G) – Village Farms eggplant
  • 1 Lb (454 G) – Village Farms heavenly villagio marzano® tomatoes
  • ½ Cup (120 G) – Extra virgin olive oil
  • 1 Cup (200 G) – Chick peas
  • ¾ Cup (12 G) – Fresh basil
  • ½ Bunch (40 G) – Scallions
  • 1 Ea (2 G) – Garlic clove
  • 1 Lemon, juice & zest
  • ¾ Cup (175 G) – Pitted kalamata olives
  • ¼ Cup (35 G) – Pumpkin seeds
  • ¼ Cup (56 G) – Feta cheese
  • 1 Tbsp (1 G) – Dill
  • 1 Tbsp (2 G) – Black pepper
  • 1 Tsp (1 G) – Sea salt
Instructions
  1. Cut eggplant into ½” thick discs and saturate with olive oil.
  2. Grill eggplant discs quickly on very hot bbq or cast iron pan; remove & cool.
  3. Chop ½ of the scallion into ½” rings – reserve rest for hummus.
  4. Purée chick peas with remaining olive oil, basil, scallion, garlic, lemon juice and zest.
  5. Cut mini san marzano tomatoes into thin coins.
  6. Spread hummus onto eggplant discs.
  7. Dress with mini san marzano tomatoes, olives, scallion rings and feta cheese.
  8. Re-season and drizzle with olive oil just prior to serving.

Eggplant

Tomato

eggplant – Recipe

VF-Eggplant-Caponata-Recipe
caponata
Author: 
Yields: 2 Liters
 
Ingredients
  • 2 Lb (900 G) – Village Farms eggplant
  • 1 Lb (454 G) – Village Farms sinfully sweet campari tomatoes
  • 1 Lb (454 G) – Village Farms heavenly villagio marzano® tomatoes
  • 1 Cup (250 G) – Extra virgin olive oil
  • 2 Tsp (2 G) – Dried oregano
  • 1 Tsp (1 G) – Dried chili flakes
  • 1 Medium (200 G) – Onion
  • ½ Head (200 G) – Celery
  • 1 Small (275 G) – Zucchini
  • 1 Cup (130 G) – Olives
  • ¾ Cup (120 G) – Golden raisins
  • 1 Tbsp (16 G) – Capers
  • ¾ Cup (125 G) – Pine nuts
  • ½ Cup (15 G) – Oregano, fresh
  • ½ Cup (15 G) – Italian flat-leaf parsley, fresh
  • ½ Cup (120 G) – Red wine vinegar
  • ½ Cup (120 G) – Sugar
  • 1 Tsp (3 G) – Black pepper
  • ¼ Tsp (1 G) – Sea salt
Instructions
  1. Set one eggplant aside to slice and grill later.
  2. Coarsely chop the campari tomatoes with ½ cup of water in a food processor or blender. Reserve.
  3. Clean and cut your onion, celery, zucchini and remaining eggplant down to ½” cubes.
  4. Season with sea salt, pepper and olive oil, reserve separately.
  5. Shallow fat fry the eggplant in a very hot pan with ½ cup of olive oil. Remove & reserve.
  6. Add 2 oz more olive oil to the pan.
  7. Add the onions, celery and zucchini to the pan and sauté briefly, until onions become translucent.
  8. Add dried oregano, raisins, chilies, pine nuts, capers and olives.
  9. Add the sugar, allow to melt and caramelize, then add the vinegar.
  10. Add the coarsely pureed campari tomato.
  11. Add back in the eggplant.
  12. Simmer for 30 minutes.
  13. Adjust seasoning after it’s cooled.
  14. Drizzle with remaining olive oil prior to serving.

Eggplant

eggplant – Recipe

Eggplant-JuliaRecipe

eggplant pizzas (low-carb, gluten-free)
Author: 
 
Ingredients
  • 1 Globe eggplant, about 8 ounces and 9-10 inches long
  • about 1 T salt, for drawing water out of eggplant
  • about 2 T olive oil, for brushing eggplant before roasting
  • about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
  • 10 Large basil leaves, cut in chiffonade strips (optional)
  • ⅓ cup Freshly grated Parmesan
  • ⅓ cup Finely grated low-fat mozzarella blend
  • Hot red pepper flakes for sprinkling finished pizza (optional)
Instructions
  1. Cut off both ends of the eggplant; then cut it into ¾ inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
  2. After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but “not so long that the slices become mushy and lose their shape” as Julia says.)
  3. While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.) Serve hot, with red pepper flakes to sprinkle on pizza if desired.

sauce
Author: 
 
Ingredients
  • 2–3 tsp Extra-virgin olive oil
  • 3 Large garlic cloves, very finely chopped
  • 1 can (14.5 oz) Good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
  • ½ tsp Dried Italian seasoning blend
  • ¼ tsp Dried oregano (use Greek or Turkish oregano)
Instructions
  1. Heat 2–3 tsp olive oil (depending on your pan) and sauté the finely chopped garlic just until it becomes fragrant. (Don’t let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)