A collection of Rod's favorite recipes

Posts tagged ‘eggplant’

Char-Baked Tomato, Zucchini and Eggplant

Our good friends, Trevor and Meghan, gave us some eggplant and zucchini from their garden this week! I went home and searched for eggplant and zucchini recipes and found this one. We love it! We did add the andouille sausage, however. If you don’t want the dish to be spicy or you don’t like sausage, just leave it out. I also substituted basil for the thyme because I had it in my garden.

Char-Baked Tomato, Zucchini and EggplantThe trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture. From the book “Mad Hungry” by Lucinda Scala Quinn. (Artisan Books).


  • 1/3 cup extra-virgin olive oil
  • 1 onion, peeled and sliced
  • 5 small tomatoes, thinly sliced
  • Coarse salt and freshly ground black pepper
  • 1 small eggplant, about 6 inches long, thinly sliced crosswise
  • 2 zucchini, about 5 inches long, thinly sliced lengthwise
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon fresh thyme leaves
  • Andouille sausage, 1 package, sliced crosswise


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Distribute the andouille sausage evenly then top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don’t worry. The vegetables will be piled high but collapse as they cook.)
  3. Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.



Baked Stuffed Eggplant

Baked EggplantThese stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast.


  • 2 small-to-medium Italian eggplants (6-8 inches long, 10-12 ounces each)
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon salt, divided
  • 1 large onion
  • 2 cloves garlic
  • 1 large green bell pepper, cut lengthwise into quarters
  • 3 plum tomatoes
  • 1/2 cup plus 3 tablespoons chopped flat-leaf parsley, divided
  • 1 teaspoon sugar
  • 2 bay leaves
  • Lemon wedges for serving


  1. Preheat oven to 400°F. Coat a large roasting pan with cooking spray.
  2. Remove leaves from eggplants, but leave the stems on. Cut the eggplants in half lengthwise, through the stem. Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin.
  3. Brush the eggplant all over with 2 tablespoons oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes.
  4. Meanwhile, quarter and thinly slice onion. Finely chop garlic. Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper. Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes.
  5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, for 1 minute. Add the diced bell pepper, the diced tomatoes, 1/2 cup parsley, sugar, bay leaves and the remaining 3/4 teaspoon salt. Cook, stirring, for 3 minutes. Remove from heat; discard bay leaves.
  6. After the eggplant has baked for 15 minutes, remove from the oven. Carefully turn each eggplant half over and use 2 spoons to open and widen the slits. Stuff the slits with the vegetable mixture, pressing it down gently. Place a wedge of tomato in the middle of each half; evenly divide the reserved sliced pepper among the halves.
  7. Add 1/4 inch hot water to the roasting pan. Drizzle the eggplant with the remaining 2 teaspoons oil. Bake 30 minutes more.
  8. Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold. Garnish with the remaining 3 tablespoons parsley and lemon wedges.


  • Make Ahead Tip: Loosely cover and refrigerate for up to 3 days.


Per serving: 192 calories; 13 g fat ( 2 g sat , 10 g mono ); 0 mg cholesterol; 18 g carbohydrates; 1 gadded sugars; 3 g protein; 7 g fiber; 595 mg sodium; 632 mg potassium.



4 servings

Active Time: 30 minutes

Total Time: 1 1/4 hours



I love okra. Absolutely adore it. Gumbo is my second-favorite way of cooking okra – my favorite is frying, but that’s no longer allowed on my new eating discipline, though I’m going to try to closely replicate fried okra by baking it. Let me know if you have a recipe!

This is a wonderful gumbo and it’s quite healthy. It also incorporates a couple of my favorite vegetables – eggplant and chickpeas. Highly recommended! Once again, this recipe comes from Susan’s FatFree Vegan blog.

2 tablespoons unbleached white flour
1 medium onion, chopped
1 medium green or yellow pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
3 cups vegetable broth
2 15-ounce cans diced tomatoes
8 ounces eggplant or other vegetables, diced*
1 pound sliced okra, fresh or frozen
1 16-ounce can chickpeas — (drained)
1 teaspoon salt — (or to taste)
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon cayenne pepper — (or to taste)
1-3 teaspoons Tabasco
1 1/2 teaspoons dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke flavoring (or chipotle chile powder to taste)
2-3 cups additional broth or water

In a small skillet, toast the flour over medium-high heat, stirring constantly, until it is a uniform tan color, about the color of whole wheat flour. (If you use whole wheat flour for this, it will of course be darker.) Be very careful not to burn it. Remove from heat and set aside to cool.

Spray a large non-stick pot lightly with olive oil, and sauté the onions, pepper, and celery over medium-high heat. When the vegetables begin to get brown, add the garlic and browned flour and stir to combine. Add the vegetable broth and tomatoes, stir, and add all the remaining ingredients. The gumbo should have enough liquid to resemble a chunky soup; if it is too dry, add some more vegetable broth or water. Cook for at least 30 minutes, until the flavors have a chance to mingle. Remove the bay leaves and serve over rice.

*If you use softer vegetables like zucchini or summer squash, add them after the gumbo has cooked for 15 minutes; adding them earlier will make them mushy. Carrots, eggplant, cabbage, brussels sprouts, and other longer-cooking vegetables can go in with the okra and other ingredients.

Makes 8 servings. Each (without rice) contains 135 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 28g Carbohydrate; trace Cholesterol; 611mg Sodium; 7g Fiber.