Eggplant and Squash Recipes


Baba Ghanouj de Itay

1 eggplant
2 large cloves garlic
1+ tbsp tahini
2 pinches salt
1+ lemon, juiced

Cut off the stem of the eggplant. Cut the eggplant next in half, longwise. Heat a coverable skillet on medium-high with a layer of olive oil to cover the bottom. When pretty hot, put in the eggplant cut-side down. Over two minutes cook the eggplant, shaking the pan a bit to prevent sticking. All the oil should be absorbed.

Next put a layer of water to cover the pan's bottom, lowering the heat a bit, and covering. If the water absorbs, add more. The eggplant should be soft enough in about 15 minutes. after softened, let the eggplant cool before removing the skin by scooping the contents into a bowl.

Make the scooped eggplant into a paste, possibly adding a little water. Add two minced (or pressed, better) cloves of garlic. Mix. Add a tablespoon of tahini and a couple pinches of salt. Mix. Add about a lemon's-worth of juice and a tsp of olive oil. Mix. Can add more tahini for more thickness.


Garlicky Eggplant

1 large eggplant
1 large clove garlic
2 tbsp olive oil
pita bread

Prick eggplant with fork or knife a few times. Microwave eight minutes, turning over afterward. Microwave another eight minutes. Let sit for ten minutes afterward.

Cut open and peel out eggplant flesh into a bowl. Drain out extra water. Mash clove with salt in mortar/pestle till mushy. Add that and olive oil to eggplant, stirring thoroughly. Eat with pita.


Eggplant Parmesan

1 medium eggplant, unpared and sliced in 1/2-inch slices
2 large homegrown tomatoes, peeled and sliced
1 large onion, sliced and separated into rings
3/4 cup margarine, melted and divided (can half this)
2-3 slices whole wheat bread, toasted and made into crumbs
1/2 teas. dried basil 3/4 teas. garlic salt
1/2 pound mozzarella cheese, sliced 2 tbsp. parmesan cheese

Preheat oven to 450F (425F if using a glass dish). Arrange eggplant in the bottom of a 9x13 aluminum baking pan; top with tomato and onion. Drizzle 1/2 cup margarine over the entire casserole; sprinkle with basil and garlic salt. Cover and bake for 20 minutes. Remove from oven and top with mozzarella cheese which has been cut into triangular pieces. Toss crumbs with 1/4 cup melted margarine and spread over casserole; top with parmesan cheese and bake uncovered for 10 minutes.


Mom's Eggplant Parmigiana

2 cps spaghetti sauce (chunky veggie)
2 medium/1 large eggplant
1 egg (up to 3)
2 tbsp water (up to 6)
2/3 cp dry bread crumbs (1 1/3cp)
1/3 cp grated parmesan (2/3)
1/4 cp olive oil
2 cp shredded mozzarella (3)

Cut eggplant into 1/4-inch slices. Mix egg and water. Mix bread crumbs and parmesan. Dip eggplant into egg mixture, then bread mixture. Heat oil in skillet and cook eggplant in oil, about 5 minutes each, turning once, until light brown, drain.
Place half of the eggplant in an ungreased baking dish (9x13) overlapping slightly. Spoon half of sauce over the eggplant, then sprinkle half of the mozzarella cheese. Repeat with the remaining halves.
Bake covered about 45-60 minutes if using doubled ingredients, 25 minutes otherwise. Sauce should be bubbly and cheese light brown.


Three Sissy Stew

1 cup dried lima beans (soak for an hour)
1 can kidney beans
2 cloves garlic

2 tbsp. fresh or 2 teas. dried oregano
1 teas. cumin (can do seed)
1/2 teas. cinnamon

1 tbsp olive oil
1 med. onion, chopped
1-1/2 teas. sea salt
2-3 cloves garlic, minced

2-3 cups butternut squash, (peeled and) chunked
1 14oz. can diced tomatoes
1 tbsp. chili powder
1-1/2 cups fresh/frozen corn

garnish: grated cheese

Drain and rinse beans. Cook lima beans until cooked to taste/consistency desired in boiling water in one medium pot. In another small pot, cook the kidney beans until cooked to taste/consistency desired in boiling water with the whole cloves of garlic. In a third BIG pot, dry roast the oregano, cumin, and cinnamon for all of 30 seconds or so. Then add the oil, onion, salt and minced garlic to this big pot and saute until the onion is translucent. Next add the squash, tomatoes, chili powder and corn and cook on medium high heat (low boiling) until the squash is cooked. Add the beans to the big pot, mix well, and simmer on low for as long as you want.


Creole Zucchini

olive oil
2-3 tbsp chopped onion
1 small green pepper, chopped
2 cups sliced zucchini
1 tsp sugar
1/2 tsp salt
1/4 tsp cracked pepper
1/2 tsp worchestershire sauce
1 cup peeled/chopped tomatoes
4 oz. tomato sauce

Sauté onion and green pepper in olive oil. Add zucchini and cook over low heat for 3-5 minutes. Add sugar, salt, pepper, worchestershire sauce, tomatoes and tomato sauce. Cover and cook over medium heat for 5-10 minutes - do not overcook! "Serves 4."


Delicata-Black Bean-yata

2 delicata (or butternut or dumpling) squashes
1 can black beans (can use others, too)
olive oil
cheddar cheese

Preheat oven to 400. Halve the squashes and get rid of the guts. On a cookie sheet, with a little olive oil on the sheet, place the squashes face (cutside) down on the sheet and stuff em in the oven. Cook for about 30 to 40 minutes (will feel a little soft to the touch when done). Heat up the beans in a pan separately. When the squashes are done, take them out of the oven, put the beans inside, then cover with cheddar cheese. Put them back in the oven (now face up!!!) to melt the cheese. Chow down. (you can scoop out the goodness, or eat them skin and all)

Zucchini-Tomato Bake

1 onion, chopped
1/4 cup butter
4 unpeeled zucchini, finely sliced
salt
pepper
celery
2 large tomatoes, peeled, chopped
parmesan cheese

Brown onion in butter. Add zucchini and cook only until soft, adding more butter if needed. Season with salt, pepper, and celery salt. Add tomatoes and bring to a boil. Pour into a 1-quart casserole. Sprinkle generously with parmesan cheese. Bake at 350F for 1 hour.


Comfort Curry Squash

2 tsp vegetable oil
1 large onion, peeled and chopped
1 medium butternut squash (~ 2-3/4 lb), peeled and cut into 3/4-in cubes
2 cloves garlic, peeled and crushed
2-3 tbsp curry paste
14 oz can chopped tomatoes
1-1/2 cups vegetable stock
8 oz bag fresh baby spinach, rinsed
salt
pepper

Heat oil in a large deep pan, add the onion and cook for 2-3 minutes. Add the squash, garlic, and curry and cook 2-3 minutes.
Add tomatoes and stock, bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, stirring occasionally. Remove lid and simmer for 10 minutes (add extra stock/water as necessary).
Stir in spinach, cover and cook for 1-2 minutes until wilted. Season to taste with salt and pepper and spoon into serving bowls, topping with plain, lowfat yogurt.

Roasting Squash Seeds

Preheat oven to 400F. After scooping seeds and "guts" from squash, use your fingers to separate the seeds from the goopy flesh. Put seeds in a large bowl and then cover seeds with cool water and and swish around. Pull off any bits of squash still clinging to the seeds. Drain squash seeds and shake off any excess water. Spread on a clean kitchen towels or layer of paper towels and dry thoroughly. Put seeds in a bowl and toss with about 1 teaspoon vegetable oil. Sprinkle with salt, pepper, or seasoned salt, if you like, and toss to coat thoroughly. Spread seeds in a single layer on a baking sheet. Roast until golden and crispy, about 15 minutes. Let cool at least slightly and serve warm or at room temperature. Roasted squash seeds keep well in an air-tight container for several days.

Cooking Spaghetti Squash

1. Preheat the oven to 400F: Preheat the oven while you prep the squash. Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.
2. Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh though we want that! The inside should look clean and fairly smooth.
3. Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
4. Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
5. Cook the squash for 30 to 45 minutes: Check the squash after 30 minutes to gauge cooking. The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands.
6. Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally rake your fork in the same direction as the strands to make the longest "noodles."


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