Instant Rava Uttapam 

(Savory Cream of Wheat Pancake), 

with Eggplant Chutney/Kathirikkai Thogayal (Thuvaiyal)

This made a yummy South Indian breakfast. The Rava Uttapam recipe is from Hebbar's Kitchen. Although this Uttapam batter has to rest for 20 minutes before cooking, it's still "instant" compared to other traditional versions. The Thogayal recipe is from Padhu's Kitchen. This was a great way to start the day!

Hebbar's Kitchen Website, Instant Uttapam Recipe

Hebbar's Kitchen YouTube, Instant Rava Uttapa Recipe

Padhu's Kitchen Website, Brinjal [Eggplant] Chutney -- Kathirikkai Thogayal (Thuvaiyal)

Spaghetti, Broccoli, & Carrots, with Eggplant

This was a simple combination of Spaghetti, Broccoli, & Carrots, with leftover Baba Ghanoush/Ghanouj (Middle Eastern eggplant spread) mixed in. This is from a few weeks ago, but I seem to remember the veggies had already been steamed? Or were they the ends = remainder of grated veggies which couldn't be grated for safety reasons? (No need to waste!) Either way, the small bits were cooked in the water with the spaghetti, with the Baba Ghanouj added at the end. 

Pizza 

with Puli Gozzo [Gotsu?] Topping

(South Indian Tomato & Eggplant Sauce) 

I think this pizza actually looked better after I cut it, but by then, I just wanted to have some and not take a pic.

Melitzanosalata 

(Greek Eggplant Dip)

This is based on the recipe of Mia Kouppa. Here, it's featured on toast. I managed to get a quick pic, as I didn't think my other pic did justice to it. (Please see the last post, if you would like more details.) This is another dish that just gets better the next day. I noticed that it's actually a little sweet; I'm not sure if that's from the roasted eggplant, or the roasted onion. I like it on toast, and also mixed into rice.

Mia Kouppa Facebook

Mia Kouppa Website, Eggplant Dip (Melitzanosalata)

Melitzanosalata 

(Greek Eggplant Dip)

This was based on the recipe of Mia Kouppa. I had this on my "to-do" list, and eggplants were on sale at the supermarket recently. I bought two, and decided to roast both in the oven at the same time. The smaller one became this dip.

I used dried Italian herb seasoning, in place of the dried Greek oregano and fresh parsley, as that's what I had. I used lemon juice instead of vinegar, as vinegar in something like this isn't good for me. The most problematic was the garlic included in the recipe; garlic, much of the time, isn't very good for me, so I never cook with it. Normally, I just leave it out, and it's not a problem. However, this time, it seemed an integral part of the dip. Then I thought, Why not roast an onion? So, I wrapped a small onion in foil, and put it on the same baking tray as the eggplants. Part of that onion substituted for the garlic.

I decided to bake the dip, after it was all together. I oiled the dish first, added the dip, then added a thin layer of oil, before putting it on a baking tray at 375 F for 10-20 minutes. (I didn't record the time.) This is what I always do with Hummus, too, whether I make it or buy it at the store. The more cooked things are, the better they are for me. Anyway, I liked this dish, and I liked it even more the next day! There's so much flavor. It's nice to have another eggplant recipe for those times that eggplants are on sale.

Mia Kouppa Facebook

Mia Kouppa Website, Eggplant Dip (Melitzanosalata)

Puli Gozzo 

(South Indian Eggplant Sauce)

This was from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. Aside from the eggplant, it also contains onions, tomatoes, and spices including mustard seeds and sambhar powder. I left out the curry leaves, coconut, and tamarind. I'd made Gozzo, a simpler sauce with mustard seeds, onions, and tomatoes, several times before, but never this variation. The pic is from last month, and has been waiting for its turn. This sauce was a nice change from the usual.

Baingan Bharta 

(Indian Roasted & Mashed Eggplant with Tomato)

I mostly followed a couple of recipes of Neelam Batra in The Indian Vegetarian, but didn't feel like cutting up an onion. I realized later, that the onion would have mellowed the dish, which was "sharper" than usual. Next time, it'll include the onion. 😉 This dish is good for any kind of sandwich, and I think it would also make a good pasta sauce, as well as pizza topping!

Neelam Batra's California Indian Cuisine YouTube

"The Infinite Vegetarian," article on Neelam Batra, 1994, Los Angeles Times

Eggplant "Pizza" (Patlicanli Pide)

This is a Turkish recipe from Anissa Helou's Savory Baking from the Mediterranean. The dough is very simple and easy to make, according to this method, and I had some eggplant topping already cooked and frozen. It's better for me if eggplant is blended with a food processor, so that's what I did this time. This eggplant is very delicious by itself, and of course, as a pizza topping, it's even better! Very yummy and satisfying.

Eggplant "Pizza" (Patlicanli Pide)

This is a Turkish recipe from Anissa Helou 's Savory Baking from the Mediterranean. The dough is very simple to make (and when I'm too tired to make the eggplant part of the recipe, I have sometimes topped the pizzas with leftover baingan bharta = Indian mashed eggplant dish). This time, I tried to follow the recipe, with the third eggplant bought at the store the other day.

Sicilian Eggplant Bread Rolls 

(Focaccia di Modica/Scaccie/Focaccia di Ragusa)

The other day, I bought 3 eggplants. The 2nd one became . . . Sicilian Eggplant Bread Rolls (Focaccia di Modica/Scaccie/Focaccia di Ragusa), made with semolina flour. Recipe from Savory Baking from the Mediterranean by Anissa Helou. My first attempt. Never had it before, so I don't know what it's supposed to look like.  It was delicious, though, so I'm glad I tried.  I had to leave out the cheese, so this one is vegan.

Baingan Bharta (Indian Baked Mashed Eggplant with Tomato)

The other day, I bought 3 large eggplants at the store. The next day, I baked all 3 until soft. One went into this dish. It is based on 2 baingan bharta recipes in Neelam Batra's The Indian Vegetarian. Good with any kind of bread, toast, or crackers. Never tried it with tortilla chips, but might also be good with that.