Eggplant Lasagna and a "I Just Might Bathe in This Pasta Sauce"

A couple of months ago, the fiancé and I had a few people over, and I made Eggplant Lasagna. 15 of our friends made it the most people I had ever cooked for, and I worked all. day. long. I mean it - I woke up and started chopping, sautéing, pureeing, preparing, and cleaning, and I didn't stop until it was time to eat.

Then, at the moment of truth, the most amazing sound pierced the air...

                                                                           ...Silence.

Everyone was eating. Not only eating, but going for seconds! It really was so good. When I was making the "I Just Might Bathe in This Pasta Sauce," I saved a cup and savored it while I finished cooking. Wish I was joking. The mix of flavors in the lasagna are perfect together. The ricotta cheese filling - thyme, oregano, ricotta cheese - are complemented perfectly by the natural ingredients of the pasta sauce - carrots, onion, tomatoes, basil, garlic. You can taste the individual flavors in each bite - and the textures! The distinct layers of the homemade marinara sauce, soft eggplant, and creamy ricotta mushroom mixture are divine.

Not to mention that my nerves, which had been leading to profuse sweating and self-hatred (maybe I would just tell everyone the oven broke and order pizza?), were more than relieved. I have a food blog for pete's sake! My food couldn't taste mediocre when most everyone I know here was at my house, gathered together, with the intention of eating something delicious.

I know it sounds ridiculous, but it was such a  rush. I loved every part of it. The planning, grocery shopping, hours of chopping and dicing, welcoming everyone into our home, and in the end, eating every last bite of that massively sized lasagna, plus the entire moro de gandules, and of course - the compliments! Cooking and sharing and then writing about it has not been a lifelong passion, but it's fun right now.

On that note, I'm throwing this idea out into the universe: November is National Novel Writing Month. NaNoMo promotes a "competition" in which you write an entire novel in 30 days, starting yesterday! It seems like such a romantic notion from the outset - having a novel written by December. But let's be real - I'm overwhelmed with the idea of it. Of course, with fear also comes doubt. Could I even do this? Should writing be something I consider pursuing?  Que sé yo. I'm not concerned with having something concretely finished in 1 month, because boundaries really aren't my thing - but this could be what gives me a little push in the right direction. My ideas are bound to my experiences living abroad, particularly the clash and/or assimilation of expats and their communities. What to do, what to do?

Until then - enjoy the recipe (taken from the Food Network). Try it, enjoy it, invite some friends over and pair it with a bottle of Chianti - a red wine made in the Chianti region in Tuscany from the Sangiovese grape. To match this dish, choose a Chianti Rufina or Chianti Clasico, which should be between $12-25. For a more economic option, you can find a more simple Chianti (look for bottles only labeled "Chianti") for $6-10.

Recipe

Eggplant Lasagna

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5+ tablespoons olive oil
salt and pepper
1 cup sliced mushrooms (1 8 oz. can)
2 cloves of garlic, minced
1 tablespoon thyme leaves, chopped
1 15. oz container ricotta cheese
3 large eggs
1 cup Parmesan cheese, grated
2 tablespoons oregano leaves, chopped
2 cups Nona's Marinara Sauce (Or the "I Just Might Bathe in this Pasta Sauce" - Recipe below!)


1. Prepare the eggplant: 
Arrange the sliced eggplant on 2 sheet pans. Brush both sides of the eggplant using 3 tablespoons of oil. Season with salt and pepper. Roast the eggplant for around 50 minutes at 400 degrees until the slices are soft and golden, but not burnt! After 25 minutes, turn the eggplant slices over, and roast for another 25 minutes. After roasting the eggplant, lower the heat to 350 degrees.

2. Prepare ricotta spread:
In a medium-sized skillet, add the remaining 2 tablespoons of olive oil and the sliced mushrooms. Sauté until soft, about 5-7 minutes. Add the garlic and thyme, and cook for another 2 minutes. Set the seasoned mushrooms aside to cool.

In a large bowl, mix the ricotta, eggs, 1/2 cup Parmesan cheese, oregano, freshly cooked mushrooms, 2 teaspoons of salt and 1/4 teaspoon of pepper. Mix well!

3. Arrange the lasagna: 
Lightly oil an 8-inch baking dish with oil. Spread half of the marinara sauce (chunky, not puréed) on the bottom of the prepared baking dish. Place 4 roasted eggplant slices on top of the chunky sauce, and then layer with all of the ricotta cheese spread. Add the next 4 slices of eggplant, and then evenly pour second half of the marinara sauce (puréed!) on top.

Finish by topping the lasagna with the remaining 1/2 cup of Parmesan cheese. Bake at 350 degrees until golden brown - about 30 minutes.


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Nona's Marinara Sauce:
Or as I like to call it: It's so good that..."I Just Might Bathe in This Pasta Sauce"


5 cloves of garlic
salt and pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons fresh oregano leaves
1 (28 oz.) can crushed (or diced) tomatoes

Preheat the oven to 400 degrees. Sprinkle the cloves of garlic with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up each clove in foil and place it on the oven rack. Roast the garlic until it is brown and tender, around 20-25 minutes. Once cool, squeeze the garlic from their skins and set aside.

In a large saucepan, sauté the onions and carrots over medium heat. Add the tomato paste and stir well. This will give it a nice orange color. Cook for about 10 minutes. When vegetables are softened, add the roasted garlic, salt, pepper, oregano, basil, and stir until they are all mixed together. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil, and then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once the sauce is ready, carefully pour 1/2 the sauce into a food processor or blender and purée until smooth! Keep both sauces - chunky and puréed, separate.

Serves 4-6.

a buen tiempo!

Dear Eggplant,

Eggplant Stacks

Curried Coconut Eggplant with Potatoes

Fried Eggplant layered with Vegetables

Eggplant Tomato Casserole
with a side of avocado salad and tostones

Eggplant Sautéed with Tomatoes

Dear Eggplant,

There's a lot we need to talk about. We've been spending so much time together lately, and there's still so much you don't know about me, nor I about you. We should really get everything out in the open. So, here it goes.

I know I'm using you in peculiar ways that you may or may not be comfortable with, but I think you should be proud of yourself for being so dynamic and open to new ideas. Honestly, I had no idea you could bend, broil, bake, and fry so luxuriously. Of course it has been hard for you, especially since I've virtually ignored your needs and desires, without consulting you before I begin to peel and slice you up. I've been selfish, I admit it. It's that when I'm with you, I lose control. Everything becomes cloudy and the next thing I know, I'm reaching into the oven and I see what I've done to you. Cut open and bleeding for the whole world to see, and me, shameless, mouth-watering with the flavors that I know are coming to me. It's pathetic, really, and I just can't seem to stop.

But, eggplant! Oh, eggplant! The color of your skin reels me in, but it's your flesh that makes me sweat. Full of Fiber, Potassium, and Vitamin B-6, I know you'll help keep me strong throughout the day. And the many ways you move! - Eggplant Parmesan, Eggplant Stacks, Curried Coconut Eggplant with Potatoes, Eggplant Tomato Casserole, Sautéed Eggplant, and Eggplant Lasagna. The sheer breadth of your range is a gluten-free lady's dream.

Enough! You know too much already.



With love and devotion,

Lizzy Loo

Recipes

Eggplant Stacks


The fiance and I make this dish quite often. It's fast, easy, cheap, and it always tastes fresh and light. 

2 large eggplants, sliced into 1/2 inch rounds
1/4 cup salt, plus more for seasoning
extra virgin olive oil
2 tablespoons balsamic vinegar
freshly ground black pepper
3 large tomatoes, cut into 1/4 inch slices
2 cloves of garlic, minced
1 1/2 pound mozzarella cheese, cut into 1/4 inch slices

The first and most important thing I have learned about cooking with eggplant is its preparation. You MUST salt the eggplant before you use it. This step sweats out some of its naturally bitter juices and the eggplant becomes tender. To do this, place your slices in a colander that's resting over a large bowl.  Sprinkle the salt generously on each slice, and let it rest for about an hour.

Salting the eggplant.
This eggplant is sliced length-wise. For the purposes of this particular recipe, make sure you cut your eggplant in rounds, so they are small circles!

After the hour is up, preheat your oven to 450 degrees. Wash the eggplant in cold water to get rid of the excess salt. Place each eggplant slice in a single layer on a foil-lined baking sheet. Brush one side with olive oil and then again with balsamic vinegar. Sprinkle with freshly ground black pepper. Prepare another baking sheet by lining it with aluminum foil and drizzling it with 2 tablespoons of olive oil. Arrange the tomato slices in a single layer, sprinkle with salt and pepper, and top it off by adding the minced garlic.

Bake the tomato slices until they are soft and starting to brown, which is about 10-15 minutes.

Bake the eggplant slices until they are tender and well browned, which is about 20-30 minutes.

Once the eggplant and tomato slices are cool enough to pick up with your fingers, it's time to make your stacks! Layer 1 eggplant slice, 1 tomato, and 1 slice of mozzarella cheese on one of your baking sheets. Return them to the oven until the mozzarella begins to melt. Top with chopped basil or oregano for an elegant look and a fresh taste! Serves 3-4.



a buen tiempo!
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Curried Coconut Eggplant with Potatoes*

This Southeast Asian dish is one of my favorites. It is a perfectly filling vegetarian meal, but feel free to add a protein of you like! You'll be transported far, far away with this ethnic beauty.

2 medium to large eggplants (2 to 3 pounds total)
salt
1 tablespoon neutral oil, like grapeseed or corn
1 teaspoon mustard seeds
1/2 teaspoon cayenne
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon minced fresh ginger
2 tablespoons sliced garlic
3 large tomatoes, cored, peeled, seeded, and chopped (canned are fine! include the juices)
3 large potatoes, peeled and cut into 1/2 inch cubes
1 1/2 cups coconut milk
freshly ground black pepper
2 tablespoons freshly squeezed lime juice
minced fresh cilantro leaves for garnish

First, peel the eggplant and cut it into 1/2 inch cubes. Salt the eggplant, as explained in the previous step. After it is salted, make sure to rinse it in cold water to get rid of the excess salt.

Put the oil and mustard seeds in a large, deep skillet with a lid over medium heat. Cook the seeds until they begin to pop, which is about 2 minutes. Add the remaining spices, the ginger, and the garlic and cook, stirring occasionally, until the ginger and garlic soften, about 5 minutes.

Next, add the tomatoes, potatoes, eggplant, coconut milk, and a sprinkling of salt and pepper. Turn the heat down to medium-low and cover. Leave it for about 30 minutes, only stirring once or twice, until the potatoes are just about tender.

Finally, uncover and turn the heat back up to medium. Add more coconut milk or water if the mixture is dry. Cook, stirring occasionally, until both the eggplant and potatoes are very tender, about 15 minutes. Stir in the lime juice, adjust the seasoning, and garnish with cilantro.

Serve over rice or with tostones! Serves 4.



a buen tiempo!
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Fried Eggplant layered with Vegetables*



This dish is like Eggplant Parmesan, but instead of cheese, you use cooked vegetables. It is so full of flavor and different textures that it is sure to impress even the toughest critic! 

2 medium to large eggplant (2 to 3 pounds total)
salt
extra virgin olive oil as needed
All-purpose flour (gluten free) for dredging
Ground black pepper
1 carrot, diced
2 red bell peppers, cored, seeded, and diced
20 cloves of garlic, peeled
2 celery staks, chopped,
1 large onion, diced

2 cups Fast Tomato Sauce:
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 1/2 to 2 pounds canned tomatoes, drained and chopped (3-4 cans)
freshly ground black pepper


First, peel the eggplant and slice it into 1/2 inch slices, lengthwise. Salt the eggplant, as described in the first recipe above. Make sure to wash the eggplant afterwards in cold water to get rid of the excess salt.

Second, make and reserve Mark Bittman's Fast Tomato Sauce.  Heat the oil in a skillet over medium-high heat. Add the onion when the oil is hot and stir occasionally until it softens, about 2 to 3 minutes. Add the tomatoes and a sprinkling of salt and pepper. Cook, stirring occasionally, until the tomatoes begin to break down and the mixture thickens, which is about 10-15 minutes. Adjust the seasonings and set it aside.

Now it's time to fry the eggplant! Heat 3 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, dredge the eggplant slices in flour one at a time, shaking off the excess flour before frying them. Put them in the pan, but don't crowd them - you'll have to fry the eggplant in batches. Cook for 3 to 4 minutes on each side, until they are golden brown. Add ground pepper to the slices as they cook and add more oil to the pan as needed. Lay paper towels on a large plate to drain the eggplant slices of the extra oil when they are done cooking!

Once you have fried all of your eggplant slices, keep the oil in the pan and the heat on medium.  Sauté the carrot, red bell peppers, garlic, celery, and onion for about 10 minutes - until they are all soft and tender.

Finally, lightly oil a baking dish. Pour some of the tomato sauce into the bottom of the dish, and layer with eggplant slices. Now add a layer of the sautéed vegetables and another layer of tomato sauce. Repeat until all the ingredients are used up!

Bake at 350 degrees for 20 to 30 minutes. Top with chopped parsley for garnish! Serves 6-8.



a buen tiempo!
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Eggplant Tomato Casserole


This dish is another one that is easy on the budget and on time. We loved this casserole - the layers of cheese makes it irresistible and its subtle flavors complement the richness of the tomato sauce.


2 large eggplants, sliced in 1/2 inch rounds
salt
2 tablespoons olive oil
2 cans of diced tomatoes
1 medium onion, diced
4 cloves of garlic, minced
1 handful of olives, pitted and chopped
1 pound mozzarella cheese, grated


First, slice the eggplant into 1/2 inch rounds. Salt the eggplant, as described in the first recipe above. Make sure to wash the eggplant afterwards in cold water to get rid of the excess salt.

While the eggplant is salting, make your tomato sauce. First, heat 2 tablespoons of olive oil over medium heat. Add the onion, and let it cook, stirring occasionally, until it softens, which is about 2 to 3 minutes. Add the garlic and olives and stir for about 30 seconds. Next, add the cans of diced tomatoes, undrained, and stir. Sprinkle in salt and pepper, and bring the tomato sauce to a boil. Lower the heat and simmer for about 20-30 minutes.

Once the eggplant is salted and the tomato sauce is made, it's time to assemble the casserole! Lightly oil a baking dish, and pour in a small layer of the tomato sauce. Arrange the eggplant rounds in a single layer. Add another layer of tomato sauce, and then add a layer of grated mozzarella cheese. Repeat the layering until all the ingredients are used up.

Bake at 350 degrees for about 30 minutes. The dish should be bubbling hot, and the cheese on top should be nicely browned! Serves 6-8.



a buen tiempo!
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Eggplant Sautéed with Tomatoes*


I've been savoring this dish all week for lunch, complemented by a side of rice and beans. Perfectly vegetarian, and not missing the meat for one second.


1 1/2 to 2 pounds of eggplant
salt
1/3 cup extra virgin olive oil
3-4 cloves of garlic
1 medium onion, diced
2 cups chopped tomato (canned works fine)
freshly ground black pepper
1/4 cup or more chopped basil leaves


First, peel the eggplant and cut it into 1/2 inch cubes. Salt the eggplant, as explained in the first recipe above. After it is salted, make sure to rinse it in cold water to get rid of the excess salt.

Put the olive oil, onion, and all but 1 teaspoon of the garlic in a large, deep skillet, over medium heat. After 2 minutes, add the eggplant and stir constantly until the eggplant begins to release some of the oil it has absorbed, which will be about 5 to 10 minutes.

Continue cooking, stirring frequently, until the eggplant becomes tender, which is about 30 minutes. Add the chopped tomato, and stir occasionally until all the tomato breaks up, for about 10 minutes. Add the garlic and cook for 5 more minutes.

Sprinkle with pepper and salt, if necessary. Stir in the chopped basil leaves and serve! Rice is a great side to accompany this dish, as well as tostones! Serves 4.

a buen tiempo!

*The recipes with a star (*) are taken from the 10th Anniversary Edition of How to Cook Everything by Mark Bittman. 

First Sunday Lunch: Stuffed Eggplant with Moro de Guandules

On Sunday, our comedor (kitchen table) arrived and the fiance spent the afternoon putting it together.

Two of our friends came over on Sunday for our first big lunch together in the apartment! I made a big lunch with Stuffed Eggplant and Beans with Pigeon Peas (Moro de Guandules), which ended with Santo Libres (rum and 7up) and sitting on our roof, looking out at the ocean.

It was one of those oh so good kind of days.

The rice you see in the first picture is a typical Dominican dish. I love guandules, which are called "pigeon peas" in English. They are small and round beans that are similar in size and texture to lentils.

When the fiance and I go to his aunt's or mom's house for visits, there is always food involved. If rice and guandules are included, I tend to shamefully stuff my face with its delicious goodness. After about a year of desperate intervals in which I would (discreetly?) beg the fiance to request guandules if one of his relatives invited us over for lunch, I decided it was time to learn how to make them on my own. I started practicing in December, and now I have perfected my own breed of Moro de Guandules. "Moro" means that the beans and rice are cooked together, like you see in the picture.

Rice is such a staple part of the Dominican diet that I will spend some time devoting an entire section to different rice recipes. The next time that I make a Moro de Guandules, I will take pictures in every step of the process so you will see exactly how to make it. Consider this an "Introduction to Rice-Making".

Recipes

Moro de Guandules

1 14 oz. can guandules verdes (green pigeon peas)

2 cups uncooked rice

3-4 cups water

3 tablespoons salt

4-5 cloves of garlic, minced

1/2 onion, chopped

2 tablespoons olive oil

First, heat 1 tablespoon of olive oil on medium-high heat in a medium-sized pot. Here in the Dominican Republic, I use a "caldero" (picture coming soon), with a perfectly fitted top. Add the onions and stir frequently. When they are translucent, add the garlic for about 1 minute. Then, add the can of guandules and salt. Stir so that the onions and garlic do not stick to the bottom of the pot. Scoop your uncooked rice into the pot along with the water and stir again. Let the pot boil on medium-high heat for about 20 minutes, or until the rice has soaked up all of the water. Then, take a large spoon and scoop the rice off the sides of the pot so it is mounded together in the center. Sprinkle the second tablespoon of oil onto the top of the rice, lower the heat to low, and cover. Let the rice sit for another 15-20 minutes. When you take off the cover, the rice should be moist and fluffy.

Don't worry, cooking rice can be overwhelming at first. When I make this recipe again, pictures will be included and the step-by-step process will be easier to follow!

Stuffed Eggplant

3 eggplants

1 red bell pepper, chopped

1/2 onion, chopped

1 tomato, chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 egg

1/2 pound cheese of your choice (mozzarella)

2 tablespoons fresh basil, chopped

2 tablespoons oregano

2 teaspoons salt

1 tablespoon pepper

First, cut each eggplant in half lengthwise. Spoon out the pulp, chop it up, and set it aside. Reserve the eggplant shells on a large plate, and sprinkle with a dash of salt and oregano. Heat the olive oil in a pan on medium heat and then add the eggplant pulp, onion, tomato, red bell pepper, and garlic. Sautée until the vegetables are tender. Then, remove from heat and mix in the egg, 1/4 of the cheese, and the seasonings (basil, oregano, salt, pepper).

Now spoon the mixture evenly into the 6 eggplant shells. Place each one on a single lightly greased baking sheet. Bake at 350 degrees for about 25 minutes or until the shells are tender. Sprinkle the remaining cheese on top of the eggplant halves and broil until the cheese has melted. Serves 6.

a buen tiempo!

In the Mood for Indian? "Aloo Baingan a La Loo" It Is!

Dinner last night was finger lickin' good. Ignore how corny that sounds because I'm serious - the bowl you are looking at was wiped clean - first by our silverware and second by our fingers.

Even better, I surprised myself! I was in the mood to cook something, but it was raining (which means walking to the grocery story wasn't an option), I kept telling myself that now I really do have to start following my budget, and I hadn't planned anything for the week ahead of time. It was time to raid the kitchen

Potatoes? Check. Eggplant? Check. Tomatoes, garlic, and yummy spices? Check, check, check. I began by writing the ingredients I already have on hand in Google: "potatoes and eggplant recipe." After sifting through a few dozen different options that appeared for the Indian dish "Aloo Baingan," I took parts of what I liked from many (especially Trinigourmet.com) and came up with Aloo Baingan a la Loo.

Until a couple of weeks ago, this kind of ethnic food intimidated me. I had only eaten Indian food a handful of times in my life, and the thought of cooking it sounded terrifying - but I had a point to prove. Mangoes are in season right now, which means they are cheap, delicious, and plentiful. As a surprise one Friday afternoon, I bought tortilla chips, a bottle of white wine, and the ingredients to make a fresh mango salsa for the fiance and I to share in order to start the weekend relaxed. To my surprise, he could not believe I had mixed mango with so many other ingredients: cucumber, red onion, tomato, cilantro, and lime juice. Honestly, over and over again I heard him say my salsa was "loquisimo." He thought that using mangoes in any other way, except for eating them right from the tree (more or less), was, literally translated, "too crazy." And not in the awesome way. Don't worry, he ate it because I made it, and that's one of the reasons why I'm marrying him.

Mangoes are amazing! A luxury food! And I had to get him to understand that they should be celebrated with all types of cuisines, in every meal, and not just alone. I went on a mad search for a recipe that used mangoes that would change his mind, and I found one! I have no words for the Mango Chicken Curry from simplyrecipes.com. It was glorious. We ate it with rice first, and then we froze it and ate it with tostones a week later. Anyway, this recipe was of the Indian ethnic variety, and if I do say so myself, I conquered it.

Aloo Baingan a la Loo was another success! What I love the most is that it was unexpected! I feel like I am growing in confidence little by little with each dish. I'm spending so much of my free time reading other food blogs, recipes, and ideas, and my recipe wish list seems to be getting longer by the minute. I want to make everything! From roasted corn chowder and gluten-free snickerdoodle cookies, to every single Mexican meal you could possibly imagine. (I'm inspired by Cinco de Mayo - Happy Independence Day Mexico!)

Recipe

Aloo Baingan a La Loo

3-4 tablespoons olive oil

1 lb. potatoes, cut into cubes

2 medium eggplants, peeled and cut into cubes

1 green pepper

3 small hot peppers

1 medium onion, diced

4 cloves of garlic, minced

1 small piece of fresh ginger, minced

1 tablespoon paprika

3+ tablespoons curry

1 teaspoon cumin

1 teaspoon cayenne pepper

1 teaspoon of your preferred hot sauce - optional for an extra kick!

1 teaspoon salt

Juice from 1/2 lime

Heat 3 tablespoons of oil in a large skillet over medium heat. Add the potatoes and let them cook for 10-12 minutes. Then, continue by adding the eggplant, peppers, and onion. Raise the heat to high and add the salt. Let these vegetables sautée for about 3-4 minutes. Next, add the garlic and ginger and reduce the head to medium for couple of minutes more. Add 1/2 cup of water, cover, and reduce the heat to low. Let the mixture simmer for 15-20 minutes. The potatoes should be tender and there should not be any left over liquid. If there is, uncover the skillet and raise the heat until it has been absorbed. You should be stirring the mixture occasionally to make sure none of it sticks and burns to the pan.

Finally, stir in the cayenne pepper, cumin, curry, and hot sauce. Add salt to taste. Squeeze the juice from 1/2 lime and stir.

Serve over rice or with tostones! Serves 4.

a buen tiempo!