eggplant--got tons...share ideas

[carolg]

I can't find Alissa's recipe for eggplant parm. I need immediate suggestions if I am going to make an eggplant dish tomorrow for a funeral service of a beauty from our community that died suddenly at 36. She was raw too, no health problems, just died after saying she wasn't feeling well within a very short time. Tomorrow may try to make dish for, but for the celebration Sunday really may want to make, but trying to not be cheap, but use a sub if possible for macs or even pine nuts. Left behind a 9 year old son. She fell into the Hot Springs. Maybe she fainted and rolled over...I don't know the facts as I wasn't there so can't explain all details.

I am also opened to other suggestions using eggplant.

This was a raving beauty to the max. Next week they are going to find out the cause. A sad week in our community, but our raw group is very close knit and we are focusing on the legacy she has left behind.

Thanks for immediate suggestions. I do have some ideas and may even think patties too. I have tons of greens around, port. mushrooms, tomatoes, and probably most things minus zucchini which couldn't find today organic.

Thanks.
carolg

[carolg]

Giving credit where credit is due. Hope I didn't leave anyone out. If so, sorry. I see mention of Fairygirl too and I have lots of almonds. I only have eggplant to work with, no pine nuts or macs. Here goes:

http://thesunnyrawkitchen.blogspot.com/2007/01/luscious-lasagna.html
Luscious Lasagna--Carmella
Serves 4

All measurements are approximate so feel free to tweak to your liking!

Zucchini noodles
2 med. zucchinis
2 tbs olive oil
2 tbs Braggs or Nama Shoyu
1 tsp dried basil
1 tsp dried oregano

Trim both ends of the zucchinis and cut on a mandolin into wide, paper-thin slices. Dip into the marinade then set aside on a plate. As you keep working, you'll notice some of the excess marinade will gather at the bottom of the plate so just drain it back into the marinade bowl.

Almond Ricotta
(This recipe was inspired by fairygirl, a gifted raw chef on the Raw Food Talk forum.)

1 cup almonds, soaked overnight
1 garlic clove
1/2 tsp sea salt
Lemon juice, to taste
Water

Combine everything in a food processor and process until smooth. Add water until you reach a ricotta cheese consistency. Put aside.

Cheesy Nut Cream
1/2 cup macadamia nuts, soaked for a couple of hours
1/2 cup cashews, soaked for a couple of hours
2 tbs pine nuts
2 tsp nutritional yeast
1/2 tsp salt
Lemon juice, to taste
1/2 cup water

Blend all ingredients until smooth. Refrigerate to help thicken.

Spinach Cream Layer
3 cups fresh spinach
3 fresh basil leaves or 1 tsp dried
4 tbs Cheesy Nut Cream

Pulse chop spinach and basil in food processor until finely minced. Fold into Cheesy Nut Cream and combine well.

Tomato Sauce
1 cup sun dried tomatoes, soaked in water until soft (1-2 hours)
2 or 3 med. tomatoes
2 tbs olive oil
2 pitted dates, soaked for a couple of hours
1 tsp salt
1 clove garlic or more, to taste
Fresh or dried herbs, to taste

Blend everything together until smooth. Adjust seasonings. Set aside.

Marinated Portobello Mushrooms
1 Portobello mushroom
2 tbs Braggs or Nama Shoyu
2 tbs olive oil
1 tsp dried tarragon

Chop Portobello mushroom and let marinate for a few minutes. Drain and set aside.

Assembling the Lasagna:
- Line the bottom of a glass lasagna pan with a layer of zucchini slices, each one slightly overlapping another. (Mine filled about 3/4 of a 7 x 11 pan, which was perfect as it allowed me to tip it slightly and scoop out the excess liquid before popping the lasagna in the dehydrator.)

- Spread some Almond Ricotta, followed by a layer of Tomato Sauce.

- Add a layer of zucchini slices. Then the Spinach Cream Layer.

-One more zucchini layer, followed by some Cheesy Nut Cream and topped with Tomato Sauce.

-More zucchini slices. Then another layer of Almond Ricotta.

-A final layer of zucchini, topped with Tomato Sauce.

Let sit for a few minutes on the counter while the dehydrator is warming up.

Scoop out excess liquid and dehydrated for 2 to 3 hours at 105-110 degrees. This will allow some of the moisture to evaporate.

Cut into individual servings, and top with a nice big dollop of Cheesy Nut Cream and a few Portobello mushrooms.

Notes:
- Some people like to serve lasagna cold, but I prefer to eat it warm, out of the dehydrator.

- If you have left over sauce or cheese that's fine. It would make a wonderful pizza or topping for zucchini angel hair pasta.

- You could substitute (or add!) a layer of pesto, marinated veggies or tomato slices. Your imagination is the limit!

Enjoy!

Posted by Carmella at 6:03 PM 0 comments
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carolg

[RawVee]

I was trying to emulate a dish that's served at a Japanese restaurant near me. They slice eggplant and cook it in an amazing miso sauce.

So last night, I tried it out. I think I kept them in the dehydrator too long, but they taste amazing. I'm going to make a baby bokchoy salad and put the eggplant in it.

I tried to pay attention to measurements, but when I cook or uncook, I kinda wing it and just keep tasting until it's right. All measurements are approximate, but if you follow them loosely, you can adapt to your taste.

1/2-3/4 cups of white miso paste
Nama Shoyu (I threw in about 4-5 shakes or 1-2 tsp)
1 tsp fresh ginger
1 garlic clove
2 tbs raw honey
1 tsp agave
dried orange peel--pinch of
cayenne--dash
squirt of wasabi paste
1 - 1 1/2 tsp sesame oil

I put it all in the mini food processor, whirred it up, and kept tasting until it was a good balance of savory and sweet.

Took two eggplants, peeled them, sliced them into 1/4" discs, and covered them with the sauce, tossing it with my hands. I initially put them in a glass bake pan for 2 hours at 118 degrees. Then put them all on Teflex sheets, turned down to 115 and left them overnight (about 7 hours). I think next time I'd cube the eggplant, and keep it at 105 overnight. But they still have an amazing flavor, and would be great on salads, in a wrap, on a pizza...

[greenfeline]

Eggplant bacon!!! I make a ton and then freeze it for later use. I add it to salads (chopped up like bacon bits), ELT's (eggplant, lettuce and tomato sandwiches) my favorite.

[SchoolOfRAWk]

I would make bacon and/or jerky.

Also, I am going to try that lasagna soon! Yay!

[carolg]

eggplant bacon? Any hints tomaking same?

Decided to dive into the eggplant dish, Carmella's, but with eggplant. It uses lots of lots of olive oil plus the fresh squeezed lemon juice. Is that right as the recipe didn't seem that way.

What can I be doing wrong? It does take tons of olive oil is my concern.

Possibly a low version for marinading? Erica, did you try it yet?

I don't have pine nuts so guess I am going to do my own version for me as hubby is out of town. I shopped like I was feeding an army these next few days and it's just ME.

Thanks.
carolg

[carolg]

Made the eggplant parm. last night, at least prepped it and now going to put in dehydrator. My dish is large and looks like will end up freezing a lot too. Went overboard, but learned the process.

For marinading, next time I'm doing warm water and salt vs. the olive oil and lemon juice method. It saves on oil and lower calorie as I have nuts to deal with. Glad I see results.

carolg

[rawkathy]

What is eggplant bacon? How do you make it?

Thanks!
Kathy

[SmilingRawDancer]

To get bread-like eggplant, I peel the eggplant, cut it in rounds...about 1/4 inch thick, marinade in water, seasalt, a BIT of flaxseed oil, and lime and crush 2 cloves of garlic into that as well. I stir that around to coat all of the eggplant, let it sit for about 3 minutes, then dehyrate for....7-10 hours. YUMMY.

[queenfluff]

What is eggplant bacon? How do you make it?

Thanks!
Kathy


Here is the link to my Raw (Eggplant) "Bacon" Recipe!

http://www.goneraw.com/recipes/418-Raw-Bacon-

[carolg]

Eggplant breadlike sounds fabulous. Actually everything sounds fabulous you all shared.


carolg