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A Quick, Easy, One-Pan, Weeknight Eggplant Delight
Mar 23rd, 2018 by

Turkish Eggplant Casserole: Imam Bayildi

This dish takes about 20-30 minutes to prepare and then another 45 minutes to cook in the oven.

This recipe takes about 20-30 minutes to prepare and then another 45 minutes to cook in the oven.

This dish is similar to eggplant parmesan but without the cheese and without as much work. It is, however, as delicious as that Italian favorite. And a dash of cinnamon sends it to another world.

I got the recipe from the “Feed Me Phoebe” blog. Phoebe describes herself as a gluten-free chef, obsessed with finding the sweet spot between health and hedonism. And I can attest that this casserole feels very indulgent while you’re eating it.

I changed the original recipe slightly, most notably using a large eggplant rather than 2 medium eggplants, and I found that I needed a little more tomato sauce. The next time I make it, I may try baking the eggplant after brushing the slices with olive oil, as the eggplant slices soaked up a lot of oil during the frying process. But maybe, that’s why it tasted so good.

Here’s the recipe, which can be made using just one cast-iron pan:

Ingredients:

  • 1 large eggplant (I don’t salt it as recommended in the original recipe as I believe that makes it more acidic. Instead, be careful to select a very firm eggplant with little or no blemishes. The color should be a deep purple. And then peel it vertically in strips so that it looks like it has thin purple stripes before you slice it into 1/4-inch slices, horizontally (the original recipe suggests slicing it lengthwise).
  • Sea salt, 1/2 teaspoon
  • Olive oil. Use a good grade regular frying-style olive oil, not extra-virgin
  • 1 small yellow onion, diced
  • 2 large garlic cloves, minced
  • 1/4 teaspoon red chili flakes
  • Dash of cinnamon
  • About 18-24 oz of diced tomatoes from a can or box. (The original recipe recommended 14.5 ounces but I found I needed more.)
  • 2 tablespoons finely chopped fresh parsley, divided in half
What You Need To Do:

Heat a thin layer of olive oil in a cast iron skillet (or oven-proof skillet). If you don’t have one, you can use a regular frying pan and then this dish becomes a two-pan meal as you’ll need to bake it all in the end in a small roasting pan or lasagna pan.

Fry eggplant slices over medium heat until golden brown (about 2 minutes on each side) and add more oil as needed so eggplant doesn’t stick or burn. Remove the cooked eggplant to a plate.

Add onion to skillet and cook until soft (about 5 minutes). Add the garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, about 5 minutes. Remove from the heat and stir in half the parsley.

Remove most of the tomato sauce from the pan, leaving only a thin layer (about 1/4 cup) spread evenly over the bottom. Add one layer of the eggplant in the pan over the sauce and then top with more sauce. Continue to add layers of eggplant and sauce, as if you were building a lasagna.

Cover with foil and cook in the oven for about 45 minutes until eggplant is soft and sauce is reduced. Garnish with remaining parsley and let it rest for about 10 minutes before slicing it.

You can serve it warm or at room temperature.

Our Signature Soup: Root Soup
Nov 4th, 2009 by

This soup is pure enough for a baby to eat.

This soup is pure enough for a baby to eat.

I’ve always loved vichyssoise soup (served warm) and decided one day to build on that. The result is this soup.

This is the signature dish of RootsLiving. It encompasses everything that RootsLiving is about: it’s simple, uses fresh ingredients of the season,  healthy (so healthy it should ward off H1N1) and delicious.

BONUS: And if you leave out the cream and butter, it’s low-calorie. (If you substitute water for the chicken stock, it’s just as good and zero points for you weight watchers out there.)

Ingredients

  • 6 leeks (chop off the roots and leaves; use just the white and light green part, discard the rest.)
  • 5 cups diced potatoes
  • 3 cups diced sweet potatoes
  • 3 cups diced carrots
  • 8-10 cups chicken stock
  • Salt (to taste)
  • Dash of nutmeg (Nutmeg is strong so use no more than 1/8 teaspoon.)
  • Butter (1-2 tablespoons, or less)
  • Heavy cream (About 1/4 cup)

What I did:

Put everything in a pot (except for the nutmeg, butter and heavy cream) and bring to a boil.

Lower heat and simmer, covered loosely for about 20-30 minutes or until vegetables are soft.

Wait until ingredients cool and then puree in a blender in batches (if ingredients are still warm or hot, be careful not to burn yourself).

Heat up soup, add nutmeg, butter and the heavy cream (don’t let it boil.)

Serve with a crusty bread (french, ciabatta, italian etc.)

Find more recipes in the Food Section.

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