Eggplant and Red Pepper Salad

I thought my physical strength had not been changed since I was a teenager. I was wrong. After two decades have passed I am no longer a teenager and I cannot run like I used to. But I still considered I was physically in good shape. I recently realized I was totally wrong and I need to work out more.

A few months ago, I started playing soccer and joining tournaments with ladies over 30’s. At a glance, these ladies look like just women next door. But I was mistaken. They (some are over 50’s!!!) are extremely energetic and move like I used to when I was a teenager.

So I continue my vegetarian diet and hopefully I will get into good shape for the games. Here is one of the vegetarian dishes I like. Broil eggplants and red peppers and peel the skin off. Chop the eggplants and red peppers and mix them. Add copped parsley and green onion. Pour a lot of olive oil and lemon juice and mix with the mixture. Season it with salt and pepper. If you like, mix with ground garlic. This dish is very refreshing and can be a great side dish for Thanksgiving ;)

Leek with Rice

Since my cholesterol level was more than I expected, I have started strict vegetarian diet. I thought it would be a torture because I love meat. But I started liking it. I enjoy trying vegetables I have never tasted before. Indeed, I am amazed by some vegetables, which are really delicious.

A several years ago, when a book, “French Women Don't Get Fat", was introduced, my girlfriend cooked leek soup. She said the recipe was from this book. The sweet taste of leek has fascinated me since then.

A few years later, my husband taught me this leek with rice dish. It is very simple and healthy, yet very yummy. Sauté chopped leek, garlic and onion well. Add rice and cook them until the rice becomes soft. Add chopped dill and season with salt and pepper. Greek people usually eat this dish with feta cheese. I often spread Parmesan cheese on the top of this dish.

Leek helps lower the bad cholesterol. I should cook this healthy vegetable more often!

Pita Sandwich with Hummus Dressing

It has been very hot with no rain in Louisiana. I am very afraid that this heat will produce multiple huge hurricanes in the Gulf of Mexico. Indeed, the weather forecast warns that we will have a several major hurricanes this summer. When I think of this, I feel a chill go down my spine.

The summer heat reduces my appetite. But I have to eat in order to get going. So I made this simple pita sandwich with delicious hummus dressing. Use various kinds of summer vegetables. It is very refreshing and recovers my good appetite!

Beet salad

My friend, Maria, was the first person to introduce the flavor of beets. She was originally from Spain and loves cooking. She used to boil beet roots, slice and simply season them with lemon juice and olive oil. I was fascinated its rich taste as well as the beautiful vivid color.
Since then, I am a big fun of beet salad. Today I prepared this beet salad using a Turkish recipe. Grind garlic and chop dills. Mix them with smashed beets and olive oil. Then, add a tablespoon of yogurt. No salt or pepper necessary. It is very refreshing and delicious.

Cabbage Soup

My husband, who is a Greek Orthodox Christian, and I observe a fast before Easter. So we had this simple but very delicious cabbage soup. I found this fresh and tender cabbage in a local farmers market. Cabbage is excellent for soup. Use it with various kinds of vegetables so that the soup becomes very rich and flavorsome.

Pasta with Oyster Mushrooms and Spinach

Happy Mardi Gras!

These beautiful fresh oyster mushrooms are from the local farmers market. I used a little bit of soy sauce for seasoning, which makes this simple Mediterranean dish extraordinary. It was yummy :)

Eggplants with Mint

We had lost many of the plants in our vegetable garden because of the cold fronts. However, several herbs, such as mint, theme, rosemary and Greek oregano, did not get any damage. I am amazed by their vital power. Since these herbs are only things I can obtain from my vegetable garden, I decided to use them as much as possible.

I enjoy the flavor of mint leaves as much as appreciate their health benefits. This herb enriches meats, fish and many kinds of vegetables.

Because of the mint aroma, eggplants get an additional essence. When I invite my friends, I frequently make this eggplants-with-mint dish as a side dish since it is very easy to prepare. Amazingly I got a lot of compliments on this simple dish (ironically more than the main dish…).

Ingredients:
2 eggplants (Holland eggplants)
2-3 cloves of garlic, finely chopped
3 tablespoons of fresh mint leaves, chopped
Extra virgin olive oil
Salt and freshly ground black pepper
1-2 tablespoon of organic balsamic vinegar
3 tablespoons of breadcrumbs

Directions:
1. Slice the eggplants lengthwise. Soak the sliced eggplants in the salty water for about 15 minutes. Drain them well and pad them with paper towel.
2. Mix 3-4 tablespoons of extra virgin olive oil, the vinegar, the chopped garlic and mint leaves in a shallow plate.
3. Heat plenty of olive oil in a large fry pan and fry the eggplants until they become tender. Season with salt and black pepper. Drain the eggplants. Then, transfer them to the shallow plate.
4. Stir the eggplants and the olive oil, vinegar, garlic and mint mixture. Sprinkle the breadcrumbs on the top. Let them cool. Then, chill in the refrigerator for a few hours to several hours. Serve at room temperature.

Roasted Sweet Bell Peppers

After the cold fronts a few weeks ago in Louisiana, all of our lemons and kumquat fruits were miserably ruined. Also many of our plants had seriously damaged. It is sad to see that the garden lost many colors.

A variety of bright colors always give me energy. So everyday I try to have colorful food items as many as possible. Of course, they must be no artificial.

I love the vivid colors of bell peppers. Their various colors, such as red, yellow and orange, make me very happy. Also I enjoy their delicious flavors and healthy benefits. Indeed, they are an excellent source of vitamins A and C.

Our garden looks dead at a glance. But if you take a careful look, there are a lot of small buds, which are almost ready to come out.

These days I often make this dish while dreaming of coming spring.

Ingredients:
4 bell peppers
2-3 cloves of garlic
3-4 tablespoons of organic balsamic vinegar
4-5 tablespoons of extra virgin olive oil

Directions:
1. Preheat the oven to 400 F degrees. Place the red bell peppers on the oven pan and roast them until the peppers become tender and the skins turn blackened.
Or place them on the barbecue grill for 15 to 20 minutes until the peppers become tender and their skins become blackened.
2. Remove the peppers from the oven or grill and transfer to a glass bowl. Cover it with a plastic wrap and let them cool for 20 to 30 minutes (or leave the bowl cover with plastic wrap and put it in the refrigerator for 20 to 30 minutes or overnight.).
3. Transfer the peppers into a serving plate. Peel the skins and remove the seeds on the pan so that the delicious juice would not be wasted. Cut them into stripes. Place them on the serving plate.
4. Add the sliced garlic, vinegar and extra virgin olive oil. Chill in the refrigerator for a few hours to several hours. Serve at room temperature.

Soybean Sprout and Seaweed Salad (Moyashi and Wakame Salad)

Alfalfa sprouts are quite popular and can be found in any supermarkets in US. However, finding soybean sprouts in Louisiana is not easy. I have to go all the way to Asian supermarkets to obtain them. The flavor is delicate like alfalfa. The texture is crispier than alfalfa’s. This vegetable is one of the most popular vegetables in many Asian cuisines.

They contain two times more protein and three times more potassium than the amounts of alfalfa. They are an excellent sauce of vitamin C, fiber and aspartic acid, as well.

Boiled/steamed soybean sprouts can fit with any kinds of dressings. But this time I mix with Chinese flavored sauce. If you like Japanese style, stir them with soy sauce, sesame oil and lemon juice or ponze. Korean style, which is spicy with hot pepper and grind garlic, is my favorite, too.

Growing soybean sprouts at home is easy. It does not require a lot of sun, space or care. Lately fresh vegetables became very expensive because of the recent cold. So why don’t you grow this healthy vegetable at home and try this dish!

Ingredients:
3 cups of soybean sprouts (moyashi)
3 tablespoons of dried seaweed (wakame)
2 tablespoon of sesame oil
1 tablespoon of soy sauce
1 teaspoon of Sichuan spicy bean paste
½ teaspoons of sesame seeds

Directions:
1. Soak the dried seaweed into cold water for about 30 minutes (or follow the instruction on the dried seaweed package). Drain them well.
2. Boil the soybean sprouts for about 1 minute. Drain them well.
3. Put the soybean sprouts in a bowl when they are still hot. Add the seaweed, sesame oil, soy sauce, Sichuan spicy bean paste and sesame seeds. Stir them well.

Spinach with Tofu and Sweet Sesame Sauce

Since I had a lot of meat during the holiday season, I decided to cook and eat vegetarian food as much as possible. This dish is one of these healthy and delicious vegetarian dishes.

As many of you may know, soybeans are one of the most essential food items in Japanese cuisine. Soy sauce and miso, which are made of soybeans, are primary Japanese seasonings. Tofu is made from coagulating soy milk and it is a very popular food item among not only Japanese people but also health conscious people around the world. Tofu is extremely healthy food. It is rich in tryptophan, manganese, iron and protein.

The taste of tofu is very delicate. I love simply boiled or microwaved tofu with a little bit of grind ginger and ponzu. But if it is too plain for you, try this dish. Delicious grind sesame mixture and spinach enhance the tofu flavor.

Ingredients:
1 bunch of spinach
150g of soft tofu
3 tablespoons of roasted sesame seeds
3 tablespoons of soy sauce
1 tablespoon of mirin (sweet rice wine with a low alcohol content)
1/2 teaspoon of sugar

Directions:1. Steam or boil the spinach until they become tender.
2. Drain the spinach well and cut the spinach into about an inch long.
3. Grind the roasted sesame seeds very well using a Japanese mortar and pestle (or regular mortar and pestle). Add the soy sauce, mirin and sugar. Mix them well.
4. Place the tofu on a plate and microwave briefly until well warmed. Drain the tofu. Smash it and add into the soy sauce mixture. Stir them well.

Fried Daikon (White Radish) Leaves

Happy New Year to all of you!
May the New Year bring these Wishes to you all.

Well, I had been busy cooking during holidays. Mainly I cooked Mediterranean food. Therefore, I had been eating mostly Mediterranean food. After all of the parties were over, I realized I missed Japanese food very much. I longed for a cup of white rice with miso soup and some simple Japanese side dishes.

I found daikon (white radish) in some local farmers markets. They did not come with the leaves. I was very disappointed because the leaves are one of my favorite vegetables. Luckily I found daikon with leaves in Whole Foods. So I decided to cook this easy but yummy Japanese dish.

I recommend you to cook only organic daikon leaves. If they are not organic, they may contain agricultural chemicals more than their roots. Daikon leaves are rich in vitamins A and C. I cannot believe they used to be thrown away and people did not eat them at all!

Ingredients:
1 bunch of daikon leaves (white radish leaves)
¼ cup of dried shaved bonito
1 teaspoon of roast sesame seeds
1-2 tablespoons of sesame oil
1 tablespoon of soy sauce
1 teaspoon of mirin (sweet rice wine with a low alcohol content)

Directions:
1. Steam or boil the daikon leaves until they become tender.
2. Drain the daikon leaves and cut small pieces.
3. Heat the sesame oil in a fry pan and fry the daikon leaves for 3-5 minutes.
4. Season them with the soy sauce and mirin.
5. Add the dried shaved bonito. Mix them well.

Cauliflower Salad

This salad was one of the side dishes I made for the Thanksgiving dinner. The main dish in the Thanksgiving dinner is, of course, a big turkey. So I made all of the side dishes to be simple vegetarian dishes.

This cauliflower salad is originally from Sardinia, Italy. It is really easy to prepare and very tasty. I believe cauliflowers are not so popular in Japan. This is because I only remember eating boiled cauliflowers with mayonnaise – no other way. Many of my Japanese friends agree with me. Therefore, when I first tried this salad, I was very excited. Mixing simply olive oil, lemon juice and other spicy vegetables enhances the milk-like flavor of cauliflower and makes it a flavorsome dish.

Cauliflowers are extremely rich in vitamins C and K. They are a winter vegetable so they are in season right now. Do not miss an opportunity to try this easy yet healthy and delicious salad.

Ingredients:
1 cauliflower
1 teaspoon of capers
2 shallots finely chopped
¼ cup of flat-leaf parsley, finely chopped or ½ Anaheim pepper, finely chopped
Lemon juice
Extra virgin olive oil

Directions:
1. Wash the cauliflower and remove the stalk and green leaves. Cut it into small pieces.
2. Steam the cauliflower until the pieces become soft.
3. Transfer the cauliflower into a large bowl. Add the capers, shallots, parsley, lemon juice and extra virgin olive oil. Mix them well.
4. Transfer the mixture into a serving plate.

Imam Baildi (Eggplants with Tomato Sauce)

This dish is originally from Turkey. However, this is also one of the most popular dishes served in Greece. It is also a very familiar dish for my husband. He is native to Greece and was born in northern Greece where the border between Greece and Turkey was just one mile away from his village. Many of the homemade dishes in his village were influenced by Turkish cuisine.

Imam Baildi means “fainting priest” in Turkish. There is an interesting story behind this dish. One day a poor family generously invited a Muslim priest (or imam) for dinner. Then, they served this simple dish for the priest. It was extremely delicious so the priest eventually fainted. Another interpretation is that the priest started pouring lots of olive oil over this dish. Since olive oil was very expensive at that time for poor people like this family, they fainted in agony.

My husband told me a few tips about making this dish. First of all, do not hesitate using lots of olive oil. I mean “lots”. When I first saw him pouring a large amount of olive oil, I almost fainted. Second, use a pinch of cloves, which makes this dish irresistible. Cloves are one of the most essential incent substances in Japan. But personally I have never used or tasted this seasoning in cooking. A touch of this amazing seasoning makes this simple vegetable dish delicious. The priest might have indeed fainted of the extremely rich flavors.

Ingredients:
4 eggplants (Holland eggplants)
3 rip tomatoes, diced
1 large onion, finely chopped
2-3 cloves of garlic, finely chopped
2 tablespoons of tomato paste
½ cup of white wine
¼ cup flat-leaf parsley
1 teaspoon oregano
1 – 1 ½ cups extra virgin olive oil
Salt and freshly ground black pepper
A pinch of cloves

Directions:
1. Preheat the oven to 325 F degrees.
2. Slice the eggplants in half lengthwise. Add plenty of water and a pinch of salt in a large bowl.

3. Soak the sliced eggplants in the water for about 15 minutes. Drain them well and pad them with paper towel.
4. Heat plenty of olive oil in a large fry pan and fry the eggplants until they become soft. Transfer them to a baking pan.
5. Heat the olive oil in the same fry pan and fry the chopped onion and garlic until they become translucent. Add the tomatoes and tomato paste and stir them well. Add the white wine and stir the mixture well.
6. Season the mixture with salt, freshly ground pepper, oregano and cloves. Turn off the heat and add the parsley and ½ cup of extra virgin olive oil and cover the pan.
7. Pour the tomato mixture over the eggplants. Add ¼ cup of extra virgin olive oil. Bake it in the oven for 50 to 60 minutes.
8. Serve with feta cheese.

Rice with Spinach (Spanakorizo)

As I mentioned a long time ago, I cook for our cat, Ragus. He was a more-than-20 lb heavily obese cat. Recently, my husband and I took him for his annual check up. The doctor congratulated that he was healthy and in a perfect shape with 12.5 lb. I felt rewarded. He will be 15 years old, soon, which means the oldest pet in our neighborhood but perhaps the healthiest one too.

Each time I bake Ragus’ food, which contains beef, chicken, pork, turkey and catfish, the aroma from the oven drives us crazy. I do not know how many times I saw deeply disappointed my husband when I revealed that the food was not for us but for Ragus,

Usually, my husband and I eat simple vegetable / bean dishes during weekdays. Then, we eat meat / poultry dishes during the weekends. From time to time when I find a fresh fish and other seafood, we enjoy them no matter what day it is. However, Ragus enjoys gorgeous meat, poultry and fish every day. I became jealous and then thought of using Ragus’ food wisely. Making broth from Ragus’ food looked to be a fantastic idea.

This rice with spinach was made with the flavorsome broth. Onion, garlic and spinach plus mushrooms give enough taste. But using this broth becomes more tempting. My husband and I appreciated this simple yet delicious dish while Ragus enjoyed his food. I felt like I “kill two birds with one stone”.

Ingredients:
1 bundle of spinach
1 1/2 cup of rice
1 finely diced small onion
1-2 cloves of finely chopped garlic
Extra virgin olive oil
3 tablespoons of chopped dill
4-5 cups of broth
Salt and freshly ground black pepper
Parmesan cheese or feta cheese
Optional: ½ cup of diced brown beech mushrooms

Directions:
1. Wash the spinach very well and drain it. Cut the spinach into inch long pieces.
2. Heat the olive oil in a fry pan and fry the chopped onion and garlic until they become translucent.
3. Add the mushrooms and cook for about a minute. Add the spinach and cook until the pieces become soft.
4. Add the rice. Pour the broth little by little and stir the rice until they become soft. Add salt and ground black pepper to taste. Then cook it until most of the broth is absorbed. Turn off the heat and add the dill and stir them gently.
5. Transfer to a saving plate and sprinkle Parmesan cheese or serve it with feta cheese and olives.

Black Spaghetti with Sun-Dried Tomato Paste

“There are numerous ghost stories in Louisiana”, said Patricia, who is native to New Orleans. Old plantation houses, massive oak trees with hanging Spanish moss, heavy fog over mysterious swamps and sudden rain are Louisiana’s familiar sights. They are already creepy enough. But Patricia continued, “one day, one of my girlfriends visited an old plantation house as a guest. She arrived late so the owner of the plantation house briefly greeted her and took her to a room. Then she heard rain started falling. Also she heard children started playing in the hallway. Next day, she politely mentioned to the owner about that incident. The owner was wondering and said there was no child living or invited there. As a matter of fact, she was the only guest the owner had at that day.”

The other day, my husband was startled at me eating this incredible black spaghetti with sun-dried tomato paste. He said it was peculiar. It was scarier than Patricia’s story. This black color came from natural squid ink. I love the aroma. Unfortunately, it is very difficult to obtain fresh squid ink in Louisiana. But I found this spaghetti made with squid ink. It has a slight flavor of squid ink, which is irresistible.

I made sun-dried tomato paste to mix with this black spaghetti. This paste can also be used as a spread on crispy bread. Adding parmesan cheese and chopped fresh basil leaves enhances the delicious flavor of this paste and any pasta. Also this dish may give you a perfect frightening presentation for Halloween.

Ingredients:
Sun-dried tomato paste:
1/2 cup of sun-dried tomatoes
1-2 olive oil marinated set of anchovies
6 black olives
Salt and freshly ground black pepper
A pinch of chili pepper
¼ cup of extra virgin olive oil

1 lb of black spaghetti
2-3 cloves of finely chopped garlic
¼ cup of chopped fresh basil leaves
Extra virgin olive oil
Parmesan cheese

Directions:
1. Soak the sun-dried tomatoes in water for 30-40 minutes. Drain them and transfer to a food processor. Do not discard the water.
2. Add the anchovies, black olives without their seeds and extra virgin olive oil. Process the mixture until it becomes smooth. Season it with salt, black pepper and chili pepper.
3. Meanwhile, boil water in a large pot and cook the spaghetti in the pot for 8 to 10 minutes or al dente. Drain the spaghetti well. Toss them with 2 to 3 tablespoons of extra virgin olive oil.
4. Heat 3-4 tbsp of olive oil in a large fry pan. Fry the garlic until sizzling. Add the spaghetti and sun-dried tomato paste. Mix them well. Turn off the heat and add the basil leaves. Stir them well.
5. Transfer them into saving plates. Sprinkle a lot of parmesan cheese. Serve with crispy bread!

Bitter Melon with Sesame and Soy Sauce

When my friend, Pete, asked me if I need something from Japanese grocery stores in NY before his visit from NY to Louisiana this spring, I immediately requested suribachi and surikogi. Suribachi (grinding-bowl) and surikogi (grind-powder-wood) are Japanese mortar and pestle. These tools are mainly used to grind sesame seeds.

“ゴマをする” means “grinding sesame seeds” in English. Its metaphorical meaning is “to flatter ” in Japanese. I am not flattering. But, hey Pete, the wonderful kitchen tools you brought me made my life much more delicious! I did not realize how flavorsome ground sesame seeds are.

Of course, I knew about these tools and the fantastic taste of ground sesame seeds. My mother was using them all the time when I was a kid. Also, I frequently ate them while I was in NY. But I did not pay much attention to it. Then, after I moved to Louisiana, I recognized I was missing this crispy flavor and regretted that I did not buy the Japanese mortar and pestle (you may use a regular mortar and pestle or spice grinder to produce the same result as the Japanese ones).

Surprisingly, ground sesame seeds with soy sauce enrich the taste of many kinds of just steamed / boiled vegetables. Steamed / boiled spinach, boiled bitter melon, boiled green peas are some of these vegetables. Use roasted sesame seeds. If they are raw, just roast them on a fry pan. Then, simply grind them. You will be amazed by the crisp and magnificent sesame aroma.

Ingredients:
1 bitter melon
2 tablespoons of roasted sesame seeds
1 tablespoon of soy sauce

Salt

Directions:
1. Slice the bitter melon into small pieces. Soak them into salty water for about 10 minutes. Drain them.
2. Boil the bitter melon pieces into boiling water for about 3 minutes. Let them cool and drain them well.
3. Grind the roasted sesame seeds very well. Add the soy sauce and mix them well.
4. Add the bitter melon pieces into the sesame mixture and stir them together.
5. Serve this dish as an appetizer or side dish with steamed rice!

Leek and Feta Cheese Quiche

Having a quiche at Balthazar restaurant in NYC was my most favorite and luxurious weekday breakfast while I was in NY. The sweet onion filling was so delicious. The combination of this filling and the crunchy pastry crust made me crazily happy. Not to mention the lavish ambiance inside of the restaurant. After the fabulous breakfast at Balthazar restaurant, I remember that I always became generous to some of the rude colleagues of mine and forgave their bad manners.

Quiche is a very popular breakfast dish in Louisiana. Many Creole/Cajun people are proud of being French descendants and enjoy this French dish. Many plantation houses and restaurants serve magnificent quiches. I have tried many tasty quiches since I moved here.

I love a quiche. However, a butter flavor is sometimes too heavy for me because I do not frequently use butter in cooking. Therefore, when I make a quiche, I use extra virgin olive oil instead of using butter. Olive oil is much healthier. Moreover, if you use olive oil for the pie dough, it would be much easier to deal with.

Leek has been cultivated for thousands of years in Mediterranean countries. This vegetable becomes very sweet and flavorsome after frying or boiling. It is a member of the onion family. Using leek and feta cheese for filling adds Mediterranean aroma on this delicious yet simple quiche. Now having this healthy Mediterranean quiche while watching wild ducks and herons in our back yard is my most favorite and relaxing weekend breakfast.

Ingredients:
2 leeks
4-5 large brown mushrooms
1 cup of heavy cream (or milk plus 1 tablespoon of cornstarch)
3 eggs
¼ cup of feta cheese, broken into pieces
A pinch of nutmeg
Salt and freshly ground black pepper
Olive oil to fry
Pie dough for a 9 inch-pie pan

Directions:
1. Cut off the roots and remove the dark green parts of the leaves. Wash the leeks very well. Slice the leeks into small pieces.
2. Wash the mushrooms and slice them.
3. Roll the pie dough and press it into the pie pan.
4. Preheat the oven to 350 F degrees.
5. Heat the olive oil in a fry pan and fry the chopped leek and mushrooms until they become soft. 6. Fill the leeks and mushrooms into the pie pan.
7. Place the eggs and beat them well. Add feta cheese, nutmeg, salt and black pepper.
8. Fill the egg mixture into the pie pan.
9. Bake it in the oven for 30 to 40 minutes until the top is slightly brown.

Caponata / Ratatouille (Mediterranean Simmered Summer Vegetables)

I was about to make briami, which is an oven-baked summer vegetable dish and a traditional Greek food. However, baking this dish in the oven takes more than one hour. This discouraged me a great deal. Therefore, I decided to cook this dish in a large pan.

This simmered vegetable dish is called Caponata and/or Ratatouille. Caponata is a traditional Sicilian and Neapolitan dish. Ratatouille is the typical South French dish from the Provençal region. Even though these two dishes have some differences, both of these Mediterranean dishes use many different kinds of summer vegetables.

This Caponata / Ratatouille dish has many benefits. First of all, you can eat many various vegetables all at once. Second, it is very easy to prepare and delicious. Third, it can be served either hot or cold! Finally, it is very-very healthy.

Some people add sugar, vinegar, wine or bacon/meat in Caponata and Ratatouille. However, I like simply cooked summer vegetables with salt and pepper. These vegetables produce plenty of juices. The flavors of basil and oregano enhance these delicious summer vegetables. Thus, no need for additional seasoning.

Ingredients (4 servings):
2 ripe tomatoes
2 zucchinis
2 Japanese eggplants (or Holland eggplants)
1 squash
1 onion
2 cloves of garlic
½ teaspoon of dry oregano
3 strings of basil leaves
Salt and freshly ground black pepper
Extra virgin olive oil
Optional: other summer vegetables!

Directions:
1. Cut the eggplants into small pieces. Soak them into salty water for about 10 minutes. Then, drain them well.
2. Cut the tomatoes, zucchinis, eggplants, squash, and onion into small pieces. Cut the garlic finely. Wash the basil leaves.
3. Heat the olive oil in a large pot and fry the chopped onion and garlic. Add eggplants, squash, zucchinis and tomatoes. Add the dry oregano. Simmer for 15 to 20 minutes until all of the vegetables become soft.
4. Season with salt and black pepper. Before turn off the heat, add the basil leaves and cover the pot.
5. Transfer to the serving plates. Serve either hot or cold!

Eggplants in Tomato Sauce (Melanzane a fungetiello)

It was a cozy neighborhood restaurant in my parents’ hometown where I first tasted eggplants in tomato sauce (Melanzane a fungetiello). I found out very recently that this restaurant is one of the first Italian restaurants in whole Japan, if not the very first one. Mr. Abela from Sicily, Italy, found the restaurant in 1946 and since then “Amore Abela” (as the restaurant is called) has been successfully run by the Abela family.

At this historical restaurant, I had very delicious spaghetti with eggplants in tomato sauce for the first time. It was more than two decades ago but I still clearly recall the little surprise I felt about the combination of eggplants and tomato sauce. Our family had never thought that they could turn out so well with each other on top of pasta. After that, pasta with eggplants in tomato sauce became one of our family’s favorite dishes.

When I recently found small eggplants in the local farmers’ market, I immediately recalled my favorite dish, pasta with eggplants in tomato sauce, and decided to cook this dish. I added fresh mozzarella cheese to enhance the tasty flavor of eggplants, tomato sauce and basil leaves. You should try it too. Buon appetito!

Ingredients (4-5 servings):
7-10 small eggplants
1 finely chopped onion
3 cloves of garlic
3 cups of finely chopped tomatoes
2 tablespoons of tomato paste
½ cup of fresh basil leaves
8 oz. fresh mozzarella cheese
Salt and freshly ground black pepper
Extra virgin olive oil
1 lb linguine

Directions:
1. Wash the eggplants and slice them. Place them in a large bowl and add water to cover the sliced eggplants. Add a pinch of salt. Leave them for about 15 to 30 minutes.
2. Heat 3-4 tbsp of olive oil in a large fry pan. Place the eggplants, finely chopped onion and garlic in the pan and fry them well until the eggplants become soft and onion becomes transparent.
3. Add the chopped tomatoes and tomato paste. Simmer them for 15 to 20 minutes.
4. Slice the mozzarella cheese. Chop the basil leaves.
5. Add the mozzarella cheese and chopped basil on the top of the sauce and turn off the heat. Cover the pan and leave it for 5 to 10 minutes until the sliced mozzarella cheese melts.
6. Boil water in a large pot and cook the linguine in the pot for 8 to 10 minutes or al dente. Drain the linguine well. Toss them with 2 to 3 tablespoons of extra virgin olive oil.
7. Transfer the serving plates and pour the sauce. Serve with pieces of crispy bread! Buon appetito!

Grilled Eggplants (Yaki Nasu)

Since I moved to Louisiana, I have tried several varieties of eggplants that I had never seen before. I found them in the local farmers’ market.

My great neighbor, Janet, told me about this farmers’ market. This market opens on Saturdays at the downtown in Baton Rouge and Tuesday and Thursday in two different locations. Many local farmers sell their newly picked vegetables, fruits, and flowers and freshly harvested eggs, fishes and meats. Also baked delicious bread, cakes and deserts are available there.

Among many of the eggplants I have tasted, I particularly like two kinds. One type is a very small size of eggplants. They have white and dark purple striped skins. Because of their tiny size, it is easy to grill and bake them. I also like their taste. They have a milder flavor and less harshness than the big American eggplants or Holland eggplants I usually buy from regular markets.

The other one is a big round-shaped eggplant. Their skins are dark purple and the taste is also mild with no bitterness.

Unfortunately, I am not able to remember their names. Therefore, if some of you know their names, please kindly let me know. I would appreciate your help very much.

Grilled eggplants (yaki nasu) were essential on my family’s dinner table during summer time when I was a kid in Japan. Bonito flakes may be difficult to obtain if no Asian grocery store or Whole Foods Market is around your neighborhood. Without bonito flakes, these grilled eggplants are still delicious. This dish is very simple but flavorsome and can be a great cold appetizer.

Ingredients (2 servings):
10 small eggplants or 2 big round-shaped eggplants
2-3 tablespoons of bonito flakes
¼ teaspoon of freshly ground ginger
1 tablespoon of soy sauce
1 teaspoon of lemon juice

Directions:
1. Wash the eggplants and dry them well.
2. Prepare the charcoal for the barbeque.
3. Grill the eggplants until they become soft and well done.
4. Remove the eggplants from the grill and transfer them to a glass bowl. Let them cool for 20 to 30 minutes and remove the skins.
5. Put the eggplants in the refrigerator for 30 minutes to 1 hour.
6. Place the eggplants in the serving plats. Place the bonito flakes and ginger on the top of the eggplants and pour the soy sauce and lemon juice.