Eggplant and Onion Salad

Eggplant and Onion Salad

Ingredients

  • 4 Tbsp. vegetable or peanut oil
  • 1 onion, sliced
  • 4 shallots, chopped finely
  • 4 scallions, sliced
  • 1 lb. bag eggplant, eggplant cubed
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. Thai soy sauce
  • 1 tsp. light brown sugar
  • 4 oz. block creamed coconut chopped, or buy Goya canned cream of coconut
  • 3 Tbsp. water
  • Small handful fresh cilantro, chopped
  • Small handful basil leaves, chopped
  • Small handful fresh parsley, chopped
  • 4 oz. /2 ½ cups arugula leaves
  • 2 Tbsp. sweet chili sauce

Instructions

  1. Heat half the oil in a wok or large skillet and cook all the onions together for 1-2 minutes, until just softened but not browned. Lift out and set aside. Cook the eggplant cubes, in batches if necessary, adding more oil as needed, until they are crisp and golden brown. Return the onions to the wok and add the curry paste, soy sauce, and sugar. Add the creamed coconut and water and cook until dissolved. Stir in most of the cilantro, the basil, and the parsley. Toss the arugula in the sweet chili sauce and serve with the eggplant and onion salad. Garnish with the remaining herbs.
  2. Recipe from: Perfect Thai Cookbook.
http://plant-it-forward.org/eggplant-and-onion-salad/

Battered and fried Flying Saucer Squash

Battered and fried Flying Saucer Squash

Ingredients

  • Wet ingredients for batter:
  • 2 eggs
  • ½ cup milk
  • ½ tsp. onion powder
  • Salt and Pepper
  • ½ tsp. garlic powder
  • Dry ingredients for batter:
  • ½ cup flour
  • ½ cup yellow corn meal
  • 1 tsp. parsley
  • ½ tsp. red pepper
  • ½ tsp. garlic
  • ½ tsp. onion powder
  • Salt and pepper

Instructions

  1. Cut squash into slices. Mix wet ingredients in a bowl. Mix dry ingredients in a plastic bag. Put the squash slicesin the bowl to coat in the batter, toss the squash slices into the bag of dry ingredients to coat. Put enoughvegetable into a fry in pan to just cover the squash slices and fry until golden brown.
  2. http://themarketladyblog.com/2011/10/12/patty-pan-squash-recipe-video/
http://plant-it-forward.org/battered-and-fried-flying-saucer-squash/

Walnut-Parsley or Walnut-Celery Pesto

Walnut-Parsley or Walnut-Celery Pesto

Ingredients

  • 1 cup tightly packed fresh parsley or celery leaves
  • 1/3 cup chopped toasted walnuts
  • 1 small garlic clove, smashed and peeled
  • 1/2 ounce Parmesan or Romano cheese, finely grated (1/4 cup)
  • 1/4 teaspoon finely grated lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper

Instructions

  1. In a food processor, pulse parsley or celery, walnuts, garlic, Parmesan, lemon zest, and lemon juice until combined, about 10 seconds. With machine running, add olive oil in a slow, steady stream and process until a paste forms. Season pesto with salt and pepper and transfer to a small bowl.
  2. Serve with grilled meat or vegetables or toss with pasta.
http://plant-it-forward.org/walnut-parsley-or-walnut-celery-pesto/

Eggplant Chips

Eggplant Chips

Ingredients

  • 1 eggplant, sliced
  • 1/2 cup panko crumbs
  • 1/8 cup grated Romano cheese
  • 1 clove garlic, chopped
  • 2 sprigs fresh parsley and basil,
  • chopped
  • 1/2 teaspoon dried oregano salt and
  • pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 400 degrees F. If the eggplant slices are large, cut them in half again and lay them on a baking sheet. In a small bowl combine crumbs, Romano cheese, garlic, parsley, basil, oregano, salt and pepper. Sprinkle over eggplant and drizzle with oil. Bake in preheated oven for 25 minutes, or until crispy.
http://plant-it-forward.org/eggplant-chips/