Pizza Bites & Roasted Eggplant

CHILDREN’S RECIPE: Eggplant Pizza Bites
Ingredients:
2 Small eggplants cut into approx. ½ inch rounds
Flour/Egg and Gluten-Free Bread Crumb
Salt and Pepper
1 cup Shredded Mozzarella
1 cup Tomato Sauce
Sliced Pepperoni/Optional
Canola Oil for Sautéing

Method of Preparation:
Slice eggplants approx. ½ inch thick. Then season with salt and pepper before coating with flour, egg, bread crumb. Sauté on Medium Heat until golden brown on both sides. Top each slice with a little sauce and cheese.

Cover with Lid and allow cheese to melt or finish in an oven until cheese is melted.

Allow to cool slightly and serve.

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FAMILY RECIPE: Israeli Style Roasted Eggplant
Ingredients:
3 Large Eggplant/cut in half, scored, brushed with olive oil and seasoned
2 Lemons Juices
2 Small Garlic Cloves minced
1 Stalk Minced Celery
1 small minced sweet onion
Chopped Parsley/Basil
Extra Virgin Olive Oil
Splash Hot Sauce
Salt and Pepper

Method of Preparation:
Cook Eggplants on a hot grill or under a hot broiler until very soft and browned. All to cool slightly, scoop out flesh and set in colander to drain. Chop eggplant by hand and fold in remaining ingredients/season well. Serve chilled garnished with diced feta, drizzle of olive oil and toasted pita.

Canape & Salmon

CHILDREN’S RECIPE: Eggplant Canape
Eggplant Purée:
Ingredients:
2 Eggplants, halved lengthwise
¼ cup Extra Virgin Olive Oil
1 clove Garlic
½ tsp Curry Powder
Salt to taste
½ cup Parmesan Cheese, grated

Method of Preparation:
Rub eggplant with olive oil, lay sliced side down on a greased sheet with garlic. Roast at 400F for 5 minutes (or until the eggplant pulls easily off from the skin with a spoon). Scoop out the inside of eggplant with a spoon into a bowl. Smash the eggplant and roasted garlic with a fork. Add curry powder and season with salt. Add cheese.

Eggplant Canape:
Ingredients:
1 Eggplant, sliced
½ cup Flour
2 Eggs
½ cup Breadcrumbs

Method of Preparation:
When cooking eggplant, soak in salt water for half an hour, to take out the bitterness. Slice the eggplant into coins and dry with a paper towel. Next, dredge in flour, egg and breadcrumbs. In a hot pan, heat the oil and sauté the eggplant until golden brown. Set aside on a towel. Top canapé with eggplant purée to serve.

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FAMILY RECIPE: Black Pepper and Coriander Salmon with an Eggplant Purée and Arugula Salad
Ingredients:
2 tbsp Olive Oil
3 fillets Salmon, 5 oz each
3 tbsp Cumin
1 tbsp Salt
3 tbsp Ground Black Pepper
1 cup Eggplant Purée, from children’s recipe
1 cup Cucumber, peeled and diced
½ cup Dill, chopped
½ cup Crème Fraîche
1 cup Baby Arugula
1 Lemon, halfed and sautéed

Method of Preparation:
In a pan, heat olive oil over medium-high heat, until hot and shimmering. Season salmon generously with the cumin, salt and black pepper. Cook over medium-high heat for 3-4 minutes without moving, until golden and crisp. Flip salmon and cook until desired doneness. In the same pan as the salmon, add the lemon, face down and cook until roasted. In a separate bowl, combine the eggplant purée, cucumbers, dill and crème fraîche. Place salmon on plate over the mixture, add arugula and squeeze roasted lemon juice over top.

Dip & Lasagna

CHILDREN’S RECIPE: Roasted Eggplant Dip with Pita
Ingredients:
1 Eggplant, diced
½ White Onion, diced
3 cloves Garlic
1 Tomato, diced
4 spears Chives
Pinch of Parsley
6 leaves Spinach
1 tsp Lemon Juice
1 tsp Sherry Vinegar 
2 tbsp Panko Bread Crumbs
1 Loaf Pita Bread

Method of Preparation:
Sear eggplant in pan, add onion, garlic, tomato, chives, parsley, and spinach, sauté ingredients down for 5-8 minutes.  Add lemon juice, sherry vinegar and bread crumbs.  Then put in food processor.  Serve with sliced pita bread.

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FAMILY RECIPE: Roasted Eggplant Lasagna with Tomato, Mozzarella and Basil 
Ingredients:
1 cup Marinara Sauce
8 sheets Lasagna Pasta
½ Eggplant, roasted and sliced
6 cubes Mozzarella
3 oz Basil
10 leaves Spinach
Eggplant Dip, from children’s recipe
2 tbsp Olive Oil
¼ cup Parmesan Cheese, grated

Method of Preparation:
Build your lasagna layers with marinara sauce, pasta sheets, eggplant, cheese, basil and spinach.  Use eggplant dip between layers.  Finish off in oven at 350F until cheese is melted.