Coconut Crusted Eggplant

With the sales on eggplant lately, I'd purchased another one. Eggplant's a vegetable I struggle with, honestly. I've made some tasty dishes with it, but for every tasty dish I've shared, there's lots of flops behind the scenes. However, we've enjoyed the crispness of this coconut crusted eggplant. The coconut flour really gave the eggplant a tropical flair, and the seasonings gave the eggplant just the right amount of flavor. Then baking crisped it all up even more. Next time, I want to try using coconut shreds instead since I'm thinking it'll result in an even crispier coating. I also used the usual eggplant (not sure what kind they are), and I'm thinking maybe using something with a small diameter, like a Chinese eggplant might make this snack or side more fun. :)

What are your thoughts on eggplant - love it, tolerate it, hate it?

Coconut Crusted Eggplant

by CJ Huang

Eggplant, dipped in an Asian-inspired sauce, then dredged in coconut flour and baked into crispy coconut crusted eggplant medallions.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4-6 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	eggplant
55 grams	2 ounces	1/4 cup		olive oil
		1 tablespoon		sesame oil
		1 tablespoon		apple cider vinegar
		1/2 teaspoon		garlic powder
		1/2 teaspoon		onion powder
		1 tablespoon		soy sauce
		1/2 teaspoon		black pepper
90 grams	3.25 ounces	10 tablespoons		coconut flour

Methods:

	1. Gather all materials.
	2. Combine soy sauce, oils, vinegar, garlic powder, onion powder, and black pepper.
	3. Thinly slice eggplant. I sliced mine about 1/8 - 1/4 inch thick.
	4. Dip each eggplant slice in mixture from Step 2.
	5. Cover each eggplant slice in coconut flour, and knock off any excess.
	6. Bake at 400F for 15 minutes on each side.

Shared with: Wednesday Showcase, Wonderful Wednesday, What's Cookin' Wednesday, Creative Ways, Thursday Favorite Things, Freedom Friday, Throwback Thursday, Foodie FriDIY, Pinworthy Projects, Bloggers Pit Stop, Happiness is Homemade, What's for Dinner?, Sustainable Sunday, Nifty Thrifty Sunday, Over the Moon, Melt in Your Mouth Monday, What'd You Do This Weekend?

Slow Cooker Beef Eggplant Stew

I'm definitely a fan of those slow cooker meals where you just dump everything into the slow cooker, set it, leave, and come back to deliciousness. But I'd also always heard if you browned the meat first, it'd bring an additional deepness and complexity to the flavor profile.

Well, only one way to find out - experimentation!

I went ahead and browned the beef before placing it into the slow cooker. And then, since I already had a pot out, I figured I might as well cook up the seasonings too. Then, into the slow cooker it all goes! However, instead of putting everything into the slow cooker like usual, I was a bit concerned the eggplant would get too mushy, so I added it later.

Would I make this slow cooker beef eggplant stew this way again? Maybe, but not if I'm looking for a slow cooker recipe. While the flavor of this dish significantly improved compared to my usual dump, set, and return method, I'm still a fan of its simplicity. I might make this recipe again if I've got more time (and planned ahead). To modify this dish for my usual dump, set, and eat method, I'd mix the flour with stock first, and then into the pot it all goes! Out comes a richly flavorful, slow cooker beef eggplant stew!

What about you - do you prefer browning your meats before using a slow cooker or throwing everything in at once?

Slow Cooker Beef Eggplant Stew

by CJ Huang

Thick and savory - you'll want to try this flavorful slow cooker beef eggplant stew flavored with garlic, thyme, and onions.

Prep time: 5 minutes
Cook time: 6 hours
Total time: 365 minutes
Yield: 8 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
473 grams	16.75 ounces	3.5 cups	2	onions, diced
466 grams	16.375 ounces	2 cups		beef stock
30 grams	1.125 ounces	1/4 cup		flour
447 grams	15.75 ounces	3.5 cups	5	carrots, chopped
348 grams	12.25 ounces	4 cups	2	eggplants, chopped
		1 tablespoon	3 cloves	garlic, minced
			4	bay leaves
		2 teaspoons		thyme
454 grams	1 pound			beef, chunked

Methods:

	1. Gather all materials.
	2. (optional) Brown beef in a bit of oil, then transfer to slow cooker.
	3. (optional) Brown onions in same pot used to brown beef. Add in garlic and thyme, then transfer to slow cooker.
	4. Pour stock into same pot, and mix in flour.
	5. Combine all materials in slow cooker. (Eggplant optional.)
	6. Stir in eggplant about 1-2 hours before mealtime (if not added in Step 5). Continue to cook in slow cooker until mealtime.

Baba Ghanoush

It's that time again - SRC time! Each month, we're given another blog to select a recipe from. This month, I got Corina's blog, Searching for Spice. So many recipes I wanted to try, and she has lots of international options - bulgogi and Moroccan Chickpea Soup, for example. I also wanted to try the Cardamom Coffee, but once I saw Baba Ghanoush, I knew it'd be the recipe I made. Baba Ghanoush is an eggplant dip similar to hummus. It's usually served as an appetizer or as a selection of small dishes accompanying alcoholic drinks as a course. With baby here now, I definitely appreciate a quick and easy recipe without sacrificing taste, and this Baba Ghanoush recipe certainly qualifies! Fortunately for me, James already picked up an eggplant since he saw them on sale, and I was trying to think of ways to use it. I know we've referred to eggplant as the food that "just refuses to be delicious". Well, I'm happy to report this eggplant dish definitely tastes good! (Maybe since it doesn't look like eggplant. All I know is it got rave reviews from everyone who tried it.)

To save on time, I went ahead and cut the eggplant into chunks before baking, and I left the skin on. Otherwise, I followed Corina's recipe with just a few minor quantity modifications.

What's your favorite appetizer dip?

Baba Ghanoush

by CJ Huang

A simple and tasty eggplant dip, this Baba Ghanoush requires a mere six ingredients and less than 30 minutes.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 6 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
789 grams	27.75 ounces		1	eggplant, cubed
14 grams	1/2 ounce	1 tablespoon		tahini
11 grams		2 teaspoons	2 cloves	garlic	I used minced, although whole cloves would also work since everything goes into a food processor at the end.
42 grams		2 tablespoons		lemon juice	I used lime juice.
		1/2 teaspoon		paprika
		1/4 teaspoon		cumin

Methods:

	1. Gather all materials.
	2. Spray a bit of olive oil over eggplant chunks, and bake at 350F for 15 minutes.
	3. Combine all materials, and process to desired consistency.

Eggplant in Spicy Garlic Sauce

Eggplant cooked with garlic and ginger with soy sauce and chili flakes for kick!

Eggplant Stir Fry

A quick and easy eggplant stir fry flavored with garlic, ginger, green onions, sesame, and a bit of spice.

Moroccan Eggplant

A warm and comforting eggplant dish in the Moroccan style, flavored with garlic, cumin, paprika, and cilantro.

Baked Eggplant with Tomatoes and Onions

I had one remaining eggplant, and using the baked stuffed tomatoes as an inspiration, I thought I would try a similar idea with eggplant. While eating this eggplant, I felt it would go well with spaghetti or marinara sauce because of the oregano and Italian seasonings. Although the eggplant did not turn out exactly as I had planned, they were still very tasty and delicious. If I had been more patient and waited for some caramelization to occur, it would have tasted even better!

What's your favorite stuffed dish?

Baked Eggplant with Tomatoes and Onions

by CJ Huang

Somewhat of a stuffed eggplant, both good looking and pleasant tasting! What more can you ask for?

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	eggplant	I used a Spanish eggplant.
		1 tablespoon		oil
			1.5	onions, diced
			0.5	onion, wedged
			1 clove	garlic, minced
			2	tomatoes, diced
			1	tomato, wedged
		1 tablespoon		Italian seasoning	or Italian Dressing seasoning

Methods:

1. Cut eggplant in half lengthwise and scoop out insides, leaving approximately a 0.5 - 0.75 inch shell.
2. Heat oil with minced garlic and diced onions until slightly caramelized.
3. Add chopped eggplant insides, diced tomatoes, seasonings, and cook until thickened.
4. Fill eggplant shells with mixture and top with wedges of tomato and onion.
5. Place eggplant in baking dish and add about a half inch of water to the baking dish.
6. Bake at 350F until tomatoes and onions are well roasted (or caramelized, if desired).