Grilled, Marinated Zucchini and Eggplant

* Update: I wrote this several years ago, but now that I've cut out eating meat this recipe has become a mainstay for my grill!

Originally Published: Sep 12, 2008

When I'm grilling I like to have as much of the meal on the grill as I can, I can't stand having to run back and forth between the grill and the stove 10 or 20 times. One easy side dish I like to grill is marinated zucchini and eggplant. Often I'll include portabella mushrooms caps with these two.

Last night I was grilling some chicken thighs and this dish, along with baked potatoes, was the perfect accompaniment. The flavor of the grilled eggplant is absolutely explosive, and even the often neutral tasting zucchini will make you take notice. The flavors of the dressing are really accentuated by the grilling process.

I mixed together a simple Italian dressing as a marinade, but you can use your favorite bottled Italian style dressing if you like.



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Italian Dressing/
Marinade

2 tsp salt
1 Tbsp ground black pepper
2 tsb white sugar
2 Tbsp fresh basil leaves, chopped
1 Tbsp fresh oregano leaves, chopped
2 cloves garlic, peeled and crushed
1 cup extra virgin olive oil
1/4 cup white distilled vinegar

• Whisk all together in a bowl,
• Let it sit at room temperature for 20 minutes before serving to allow the flavors to mingle

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Grilled, Marinated Zucchini and Eggplant

1 Whole eggplant
2 Medium sized zucchini

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• Wash the eggplant and the zucchini, removing the ends and any visible bad spots
• Cut the eggplant into 1" thick rounds, salt the eggplant on both sides and lay it in a colander to drain for 20 minutes (this removes bitterness and excess moisture)
• Slice the zucchini lengthwise in 1/2" thick slices
• Pat off excess moisture and salt for the eggplant with a paper towel
• Shake the Italian dressing well and pour it over the eggplant and eggplant (together or separately)
• Using a brush, make sure all surfaces are coated with the dressing, cover and let sit refrigerated or an hour or more
• Place pieces on a hot grill, cook for about five minutes
• Keep brushing on the marinade while you are grilling to keep the vegetables from drying out
• Flip over, grill for about five more minutes, or until cooked through
• Sprinkle fresh chopped basil over top (optional), serve and enjoy!

Grilled, Marinated Zucchini and Eggplant

Tomato Sauce with Eggplant and Spinach

This is one of my favorite weeknight meals to make, it's quick, healthy, filling and delicious! I've made this dish with just spinach as well as just eggplant (it's also great with zucchini, or broccoli) but there's something Mediterraneanly pleasing to me about the taste and color of eggplant and spinach.

For those of you who are (or cook for) spinach haters, this is a dish that offers the healthy benefits of the green without an obtrusive, or bitter taste. I've served this dish to a spinach-phobic friend who told me that he, "actually didn't mind the spinach", a big step for him!

Like all pasta dishes, adding fresh basil at the end takes it to a new level, but if you don't have fresh basil on hand, (and just how many of us do on a weeknight in winter time?) just substitute 1 tablespoon of dried basil added with the other spices.


Tomato Sauce with Eggplant and Spinach
Serves 2-3

2 Tbsp olive oil
1/2 onion- chopped
4 cloves of Garlic-minced
1 tsp dried oregano
1 tsp red pepper flakes (optional)
1 tsp sugar
Sea salt and cracked black pepper to taste
1/2 of a medium to large eggplant (@ two cups)
1 cup of frozen spinach- thawed and drained
1/2 cup red wine
1-15 oz can of diced tomatoes
@ 3 Tbsp chopped fresh basil
grated parmesan cheese to taste

Cooked Pasta (gluten-free)
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• Wash the eggplant, discard the top and bottom. Lay it on it's side and slice it in about 1/2 inch round pieces
• Sprinkle all of the pieces liberally with salt on both sides, and drain for about 1/2 hour standing up, leaning against the sides of a colander
• Using a paper towel, dab away the moisture and salt from the eggplant slices
• Chop the eggplant into bite-sized (@1/2") cubes
• Heat a frying pan with the olive oil to medium high
• Add the onion, saute until translucent, then add the garlic, cook for another minute or two
• Next add the oregano, salt and pepper, and red pepper flakes (optional), mixing all together well
• Add in the chopped eggplant, stirring frequently to coat the pieces with the spices and olive oil
• Next add the spinach, mixing it in well
• Add the red wine, tomatoes and sugar, stir and bring to a boil
• Once boiling reduce heat to simmer and cook, uncovered for 20 minutes, stirring occasionally
• Serve over cooked pasta, sprinkle with the fresh basil and grated parmesan cheese, and enjoy!

Tomato Sauce with Eggplant and Spinach

Baked Layered Polenta

Last week I took a trip to Trader Joe's to pick up some gluten-free products. I love their gluten-free rice pasta and their gluten free banana waffles which are inexpensive, and great for a quick breakfast. Among other things, I found a package of organic cooked polenta with a gluten-free label so I brought it home to check it out. Here is a link to a video review of the polenta. I have also used San Gennaro Foods organic polenta in the past. I decided rather than saute it like I normally would, I would bake it with Italian style vegetables. The result was reminiscent of a baked pasta dish, but with a more rich complex texture. Years ago I worked at an Italian restaurant, they sometimes served a very good polenta and sage appetizer. So I used this pair as a starting point. The sage got me thinking about other savory herbs, so I added fennel seeds, rosemary and oregano to give this dish the deep rich flavors I like so much in Italian casseroles and stews. I added some dried red pepper flakes which made this too spicy for the kids and my sister in-law (sorry!). If you (or someone your serving) is sensitive to spicy foods I suggest you leave out the pepper flakes. I will definitely make this one again!

Baked Layered Polenta
Serves 3-4

@12 oz pre-cooked Polenta (Trader Joe's comes in a 16oz tube)
1 cup shredded Mozzarella cheese
1/3 of a medium sized eggplant
1 cup of frozen spinach- thawed or two cups fresh spinach
2 ripe plum tomatoes, or 1 large ripe tomato
4 cloves garlic - minced
1/2 onion - chopped fine
3 Tbsp olive oil
1 large egg
1/4 cup milk
1 Tbsp dried sage
1/4 tsp fennel seed
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
1 Tsp dried red pepper flakes (optional)
sea salt and fresh cracked pepper to taste

6" x 9" casserole dish
Aluminum foil


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• Cut the eggplant into 1/2 inch thick round slices. Sprinkle with salt, place in a colander and let sit for 40 minutes (to draw out moisture and bitterness)
• Heat half of the olive oil in a pan to medium heat.
• Add the onion to the pan, saute for a minute until soft.
• Add the garlic, sage, fennel seed, rosemary, oregano, basil, salt and pepper and the dried red pepper flakes(optional). Mix all together.
• Add the spinach to the pan, cook for 2 or three minutes. Remove the mixture from the pan, set aside.
• In the same pan, add the other half of the olive oil, heat to medium and saute the eggplant slices, for 2-3 minutes on each side. Set aside.
• Cut the tomatoes in to thin slices, set aside.

• Cut the polenta tube into 1/2 inch round slices, set aside.
• Pre-heat the oven to 350º
• Place a layer of the polenta slices(using half) covering the bottom of a 6" x 9" casserole dish.
• Take half of the spinach mixture and spread it evenly over the polenta layer.
• Using half of the sliced tomatoes, lay down a layer over the spinach.(see picture)
• Lay down a layer of the sauteed eggplant on top of the tomatoes.
• Lay down a layer of Mozzarella cheese (using half) over top of the eggplant.
• Using the remaining polenta, place another layer on top of the cheese.
• Spread the remaining spinach mixture in a layer over the polenta.
• Beat the egg in a bowl with 1/4 cup of milk, spread the mixture evenly over the top layer. • Lay down an even layer of the remaining Mozzarella cheese.
• Place a layer of the remaining sliced tomatoes over top of the cheese.
• Cover with aluminum foil and bake for 35 minutes, remove the foil and bake for 10 more minutes (45 minutes total).
• Let cool 10 minutes before serving, enjoy!

Baked Layered Polenta

Roasted Eggplant Hummus

I hate to post two recipes with the same ingredient back to back, but I feel compelled to by my sheer love for the eggplant! Known as Melanzane in Italian, a word derived from the Latin mala insana, or "mad apple" because it was originally thought to be poisonous, being a member of the nightshade family which includes the deadly belladonna and jimson weed.Technically the eggplant is a Fruit, due to the fact that it has seeds. if you want to learn more about eggplant check out this link to vegparadise.com, for more information than you will ever need.

In the process of looking up more information about eggplant I found out that in some middle eastern cultures eggplant is so prominent that it can be served in every course. In one story a foreign visitor in a Middle Eastern country, after eating a large meal asked for, "just plain water, if you please, without eggplant." Which brings me to my recipe for today, a marriage of two middle eastern staples; eggplant and chickpeas: roasted eggplant hummus.

Hummus makes a great appetizer or snack, it's inexpensive, quick and easy to make. Hummus has large amounts of iron and vitamin C, It also is a good source of protein and dietary fiber. I've got to admit that not everyone loves hummus, it seems to be one of those "love it or hate it" things. Some people are crazy about it there is even a blog only about hummus! The first time I heard of it was when I was 17 years old and I was working at a health food stand called The Juicery in the middle of Delaware park in Buffalo. It was part of my job to mix huge batches of Hummus. We served it on pita bread with feta cheese and an awesome Miso dressing (which I would kill to get my hands on!) I worked at the Juicery for two years and never liked the hummus at all, and frankly didn't understand it, or why anyone would like it. Well luckily my experience with food and my palate has grown since then, and I've come to appreciate it for the rich and tasty food that it is.


Roasted Eggplant Hummus

1 15 oz can chickpeas- rinsed and drained OR 2 cups cooked chickpeas
1/3 cup tahini (sesame seed paste)
2 cloves of fresh garlic, peeled, and chopped
1/2 cup olive oil
2 Tbsp lemon juice
1 tsp cumin
1 tsp white pepper
1/2 tsp salt, or to taste
1 Tbsp chopped fresh parsley OR 1tsp dried parsley
fresh eggplant

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• Wash Eggplant, lay sideways on the cutting board, remove the stem and cut 5 or 6 thin round slices (1/8")
• Sprinkle salt and pepper and rub olive oil on each side of the pieces, place on a baking rack and place under the broiler for about 3-4 minutes on each side, remove before it burns. Set aside.
• Combine all of the ingredients, including the eggplant in a food processor.
• Run the food processor, until all of the ingredients mix together, if it's too dry to turn add a little water until it processes.
• Serve with corn chips or potato chips or fresh veggies, enjoy!

Roasted Eggplant Hummus

Eggplant Parmesan

One ingredient that is hard to cook without is bread-crumbs. I have only had gluten-free bread-crumbs one time, I haven't been able to find any since. I have tried to make them from dried-out gluten-free bread, but it never worked well. I wasn't about to let a lack of bread crumbs keep me from having breaded fried dishes like chicken parmesan and one of my favorites, eggplant parmesan! In place of the bread-crumbs I used a combination of dried herbs, fine-graded parmesan cheese and my secret ingredient, potato chips! Last night when I made eggplant parmesan I went to the deli section and bought three, one ounce bags of plain Lays potato chips, I crushed them up right in the bag before mixing them with the herbs, spices and cheese. We had company for the meal, and they never suspected that they had anything besides normal bread-crumbs until I told them after the meal. I would be curious to find out if anyone out there has used other bread-crumb substitutes successfully? Eggplant is one of my favorite vegetables, but it needs to be prepared correctly or it can be bitter and mushy. After washing and cutting the eggplant (into 1/2" thick circular discs) I always sprinkle salt over both sides, and stand them on end, leaning against the side of a bowl to drain for at least 30 minutes. Doing this pulls out the bitterness of the eggplant and drains off excess moisture, preventing it from becoming mushy.
I like to serve my eggplant parmesan over a bed of pasta with a homemade tomato sauce, with fresh grated parmesan cheese and fresh basil. However it's good without the pasta and with sauce from a jar (if you must) as well.


Eggplant Parmesan
Serves 4

2 medium Eggplants
1 cup all-purpose gluten-free flour
3 eggs
Olive oil

2 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp granulated garlic (or garlic powder)
2 Tbsp Dried parsley
1/2 cup grated parmesan cheese
@ 3 oz plain potato chips- crushed fine
1 Tbsp black pepper
salt to taste

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• Wash the eggplant, discard the top and bottom. Lay it on it's side and slice it in about 1/2 inch round pieces.
• Sprinkle all of the pieces liberally with salt on both sides, and drain for about 1/2 hour standing up, leaning against the sides of a colander, or leaning against the outside of a bowl on the cutting board.
• While the eggplant is draining, mix together the basil, oregano, garlic, parsley, parmesan cheese, crushed potato chips, salt and pepper in a large bowl, set aside.
• Pour the 1 cup all-purpose gluten-free flour into a dish, set aside.
• Beat together the eggs in a bowl, set aside.
• Using a paper towel, dab away the moisture and salt from the eggplant slices, set pieces on paper towel.
• Now we'll set up a "breading station" line up the flour plate, eggs, and bread-crumbs in that order, Dip each piece of eggplant in the flour, covering it, then in the eggs, covering it again, and then place in the bread-crumb bowl, sprinkling the bread-crumbs over each side, set each piece aside on a plate. Repeat the same process for all of the pieces.
• Heat about 1/2 inch of olive oil in a pan on medium until its hot. carefully place 3 or four pieces of breaded eggplant (depending on the size of the pan) in the hot oil. Cook on one side until the bottom becomes golden brown (about 3-5 minutes). carefully flip the pieces over and cook for a few more minutes until the other side becomes golden brown. Once done place on a plate with a paper towel to drain the excess oil.
• Repeat process with the remaining pieces of eggplant, replenish and reheat the olive oil between batches as it will absorb into the eggplant while cooking.
• Serve with tomato sauce, parmesan cheese, and/ or over Gluten-free pasta and MANGIA! (Eat! - in Italian)

Eggplant Parmesan