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Posts Tagged ‘Balsamic vinegar’

This recipe is one of three featured in a magazine article entitled “3 Ways with Eggplant.” I clipped out the article quite a while back and recently came across it again in my recipe box. When I saw the fairytale eggplant in our first fall CSA box, I decided it was time to try out the Turkish Dip recipe.

I “googled” Turkish Dip and read that this roasted eggplant dip is served everywhere in Turkey. At its most basic it is just eggplant, lemon, olive oil and salt but you can jazz it up with spices or garlic.  It’s traditionally eaten as a cold starter, or ‘meze’ or can be served as a dip or spread at parties.

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WHAT YOU NEED:

1 lb. eggplant

1 clove garlic

½ cup parsley (I used parsley I’d chopped and frozen)

1 Tbl. balsamic vinegar

1 Tbl chopped onion (I used red)

2 tsp. olive oil

1 ½ tsp. ground cumin (I reduced to 1 tsp.)

¼ tsp. pepper

WHAT YOU DO:

If using a one pound purple globe eggplant, pierce a few times and roast in baking pan at 350*  for 1 hour, until soft.  Halve, cool, and scrape out pulp.

I had just over 1 pound of fairy tale eggplant, so I cubed them using my chopper. The skin is so thin and soft that there’s no sense in peeling.

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Cubing eggplant for roasting

I tossed the cubed eggplant with a few tsp. of olive oil and roasted for 30 minutes at 350*.

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Roasted eggplant!

Put eggplant pulp in a food processor with all the other ingredients and pulse until chopped.I do believe I over-processed mine! But it was nice and creamy and very spread-able!

Chill in the fridge for a while.

Serve with toasted bread, preferably pita bread.

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Turkish Dip with pita wedges

Note that I reduced cumin to 1 tsp. I’m very glad I did, for it was very spicy and fragrant. Hubby does not like that flavor, so he wasn’t a fan of the dip, but Oldest Daughter and I enjoyed it with our lunch. She and I agreed that this would be tasty spread on a sandwich with some cheese and turkey.

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These unseasonable and delightful cooler temps are the perfect incentive for meals out on the patio. Our daughter invited us over for supper and backyard games and served pizza topped with the most delicious veggies I’ve ever eaten. When I inquired, she said she followed this recipe.

I’ve roasted vegetables before, but I’ve always used large chunks and served as a side to the entrée. This version calls for smaller pieces roasted until almost charred. They are then used to top pizza or added to sandwiches or hot pasta. This is a great way to use up that lone yellow squash or eggplant you have in the refrigerator. I changed up the recipe and added yellow squash and mushrooms.

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Use whatever veggies you have on hand.

WHAT YOU NEED:

1 medium eggplant, cut into 1-inch pieces

2 large bell peppers, cut into 1-inch pieces

1 yellow squash

1 medium onion, cut into 1 inch pieces

1 cup chopped mushrooms

3 garlic cloves, thinly sliced

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

½ tsp. freshly ground pepper

2 tablespoons chopped fresh basil

1 tablespoon white balsamic vinegar

WHAT YOU DO:

Preheat oven to 450°.

Prepare vegetables for roasting. Here you see red bell pepper, green bell pepper, eggplant and yellow squash. Since mushrooms cook so quickly, I held them out until the last 15 minutes of roasting.

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Uniform pieces make for even roasting.

Prepare the oil mixture. I nestled a plastic storage bag into a bowl and added the oil, garlic, salt and pepper.

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A press easily crushes garlic.

Add the chopped veggies to the bag. Gently shake and massage through the bag to coat evenly with the oil mixture. My hands stayed clean,  and I tossed the bag when done.

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Quick and easy clean-up!

Line a 15- x 10-inch jelly-roll pan with parchment paper and spread out vegetables.

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Parchment paper helps in clean-up.

Bake 45 to 50 minutes or until vegetables are tender and slightly charred, stirring halfway through.  (Remember to add the mushrooms if using.)

I recommend that you check often during the last 20 minutes. Mine went from “almost ready” to “Oops! Almost too much!” very quickly!

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Charring the veggies adds a smoky flavor.

Let cool slightly (about 10 minutes). Toss with basil and vinegar. I love balsamic vinegar! Coupled with the fresh basil, it adds a unique depth of flavor.

Use immediately, store in an airtight container in refrigerator up to 2 days, or freeze for later use. I used these for pizza, but I’m anxious to try them tossed with hot pasta and covered with a fresh tomato sauce like this one or Allison’s version here.

I hope you enjoy this version of roasted veggies!

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Last weekend I attended a Ladies Retreat at a beautiful spot in the country. It was the perfect setting for a time of rest and fellowship and renewal. We were served delicious meals, and the hostess was kind enough to share the recipe for the balsamic peach marinade she used with fresh tomatoes. I had never eaten anything quite like it and knew I would be making it often with our abundance of garden tomatoes.

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WHAT YOU NEED:

1/3 cup white balsamic vinegar

2 Tbl brown sugar

2 Tbl olive oil

2 Tbl chopped basil

Chopped peaches (I used one large)

Pinch of salt

Feta cheese

WHAT YOU DO:

Prepare peach by peeling and chopping. I always blanch for one minute and then drop into icy water. The peeling just slips right off!

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The peel of a blanched peach slips right off!

Chop the basil: stack basil leaves together, roll up, and then slice into ribbons. These can then be chopped into smaller pieces if desired.  Measure out 2 tablespoons.

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Stack basil leaves and roll before cutting to speed up the process. Chop if smaller pieces are desired.

Prepare marinade base: whisk together white balsamic vinegar, olive oil, brown sugar and salt.

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Whisk briskly to emulsify the oil and vinegar.

Add the chopped basil and chopped fresh peach. Stir gently to blend.

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Chopped basil and peach in balsamic vinegar and oil.

Arrange thick slices of fresh tomatoes in a shallow serving dish and pour marinade over to coat. There is enough marinade for several large tomatoes. Top with Feta cheese. The original recipe also calls for pecans, but I chose not to use them. I assembled the dish and refrigerated for an hour or so before serving.

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Marinated tomatoes are a nice addition to a summer meal!

I believe your family and guests will be surprised by the flavors of this dish!

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