In this weekley series we have been discussing the many advantages of a vegetarian diet including; better health,animal rights, frugal living, global food crisis and the urgency of global warming.
We now know that there is a direct relationship between livestock production and 18% of GHG emissions.. We also know that by reducing our consumption of meat and meat products we can be part of the solution in curbing the rise of greenhouse gases.
I was inspired to create this series by former Beatle and vegetarian advocate Paul McCartney(Macca) who partnered with the Meatless Monday campaign to promote less consumption of meat. We don't just talk about the benefits of a vegetarian diet we also do some cooking, share recipes and listen to some great Beatle/McCartney music!
Kudos to the Baltimore City Public School System for being the first in the nation to adopt Meatless Monday in all their school cafeterias!
I was raised in the south US where there is a great tradition of deliciously prepared vegetables. One of my favorite vegetables since childhood has been eggplant. It is beautiful to look at and delicious to eat.
RATATOUILLE
A delicious Julia Child recipe
1/2 pound eggplant
1/2 pound zucchini, trimmed
1 teaspoon salt
7 tablespoons olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed (I use 3 or 4)
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
3 tablespoons minced fresh parsley
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.
Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.
Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.
Can be served with rice, as a filling for an omelet or french style with some fresh made crusty bread.
BAKED EGGPLANT MARINARA
8 1/2-inch-thick center-cut eggplant rounds (from 2 small eggplants)
All purpose flour
2 eggs, beaten to blend
1 1/2 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
4 tablespoons olive oil
1 cup ricotta cheese
1 1/4 cups purchased or homemade marinara sauce
3/4 cup freshly grated mozzarella cheese (about 3 ounces)
Preheat oven to 350°F. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes.
CRISP POTATO EGGPLANT TART
Great for lunch or a light dinner with salad
2 1/4 cups finely diced, peeled eggplant
1 teaspoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons safflower oil or canola or veg.
3 tablespoons minced shallots
4 large Idaho potatoes (may also use the packaged shredded fresh potatoes)
Pepper
1/4 cup (1/2 stick) unsalted butter or vegan margarine
Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
Heat 2 tablespoons of oil in a medium sauté pan over medium heat. Add the eggplant and shallots and sauté for about 6 minutes, or until very tender. Remove from heat and set aside.
Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
Preheat oven to 375°F.
Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick sauté pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season to taste with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season to taste with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.
"I Am the Walrus" I am the eggman The Beatles
"Winter Rose/Love Awake" from Back to The Egg Paul McCartney
A beautiful vid
What have you all been cooking? I've been unable to find some of the eggplant recipes I remember having when I was a child maybe you all can help me. Please share your favorite recipes and Beatle/McCartney music here.