Hot. Cold. Then hot again. Anyone else getting whiplash from this weather? The calendar says fall, but the thermometer reads summer. To beat the heat, try a leftover roast lamb eggplant spinach salad. You can use leftover lamb from my Greek lamb breast recipe, or just broil a lamb chop.
This salad is a festival of tastes, textures, and colors. You get luscious lamb topped with tender golden-brown eggplant over earthy spinach, refreshing crisp cucumbers, and sweet tomatoes. Then the whole thing is finished with a rich garlicky lemon mayonnaise.
I’ve sauteed the eggplant in a skillet (because I didn’t want to heat up the oven), but you can grill it if you prefer, or bake it in the oven (400 degrees for about 20 minutes). Then just add spinach and your favorite salad ingredients.
I have adapted this from a Silver Palate cookbook recipe which called for pignoli nuts and olives. I had neither, so I filled in with cucumber and tomato. You could also put in mushrooms, sprouts, experiment with different kinds of olives, or top it with toasted nuts. See the “substitutions” section below for more ideas.
You can either make the mayonnaise from scratch (homemade mayonnaise is divine, just remember to use it up quickly), or just dress up some store-bought mayonnaise with a bit of garlic and lemon juice. I like to “freshen” up commercially made mayo with lemon and olive oil whenever I use it. It tastes more like homemade that way.
Have this for a quick dinner, or make it for lunch. I think of it as an entree salad; it works for any time you want something filling without a lot of fussing (or waiting).
A great way to use up leftover lamb or get a hearty meal without a lot of cooking. This works for dinner or for lunch.
1/4 lb. or so leftover roast lamb (or one lamb chop, broiled), cut into cubes
5-6 slices eggplant, cut into 1/4 inch strips
1T olive oil
1 1/2 to 2 cups spinach, washed
1/2 beefsteak tomato, cut in wedges (or 4-6 cherry tomatoes)
sliced cucumber (about 1/4 cup)
Lemon Garlic Mayonnaise Dressing
1 small clove garlic, mashed
pinch kosher salt
2 T mayonnaise
1 1/2 tsp olive oil
3/4 tsp lemon juice
salt and pepper to taste
If using pre-cooked lamb, take it out of the fridge and let it come to room temperature. If you are cooking a lamb chop, broil it for 7-8 minutes (turning once) and let cool while you prepare the eggplant.
Spread the eggplant out on a colander or a cutting board and sprinkle with salt. Let stand for 15 minutes and then rinse.
Dry off the eggplant with a paper towel.
Heat the oil in a small skillet and add the eggplant slices. Saute until the eggplant turns golden brown.
Add the spinach, eggplant, and lamb to a medium-size bowl.
Add the cucumber and tomatoes.
Combine the dressing ingredients in a small bowl and mix to combine. Taste and correct seasoning and/or add more lemon juice if necessary.
Pour dressing over the salad.
Leftover Roast Lamb Eggplant Spinach Salad Substitutions and Variations
Top with pignoli nuts, chopped almonds, or chopped walnuts
Add 1/4 C feta cheese and some mint
Add some sliced apples
Make some orzo and add that to the salad
Try different veggies like zucchini, bell pepper or squash
I just love moussaka, but the traditional version is just too much work for one serving. I had a recipe for a Jewish Eygptian version of moussaka without bechamel,(or messa’aa) but the first try needed more tweaking. Back to the drawing board! This version uses more spices, has better flavor, and is much easier to put together.
There’s Middle Eastern flavor from spicy/warm cinnamon and nutmeg, the bite of garlic and onion, tender eggplant, and tomatoes. You can make this either with ground lamb or ground beef (whichever you prefer).
Many of the recipes I saw required first making a tomato sauce, then a meat mixture, then the eggplant, and finally assembling the entire thing together. Too much work and too many pots and pans to clean up.
My way is easier. First salt and fry the eggplant (or broil if you’d prefer), then cook the onion and garlic, add the meat, tomatoes, and seasoning, layer it all together and bake it. Instead of spending hours in the kitchen, you can have dinner ready in about an hour.
Or, make it all ahead of time, up to the point of putting it in the oven. Then, put the baking dish in the fridge, and cook it when you’re ready. Just take the dish out about fifteen or twenty minutes in advance so that it isn’t ice cold when you put it in the oven. Make a quick salad or some rice and you have dinner.
This recipe is also a product of a bit of advance planning. The trouble with cooking for one sometimes is that even if you make one serving you still have more ingredients left. However, a little menu planning can go a long way toward fixing that problem. You end up with several delicious meals, a lot less waste, and it’s far more budget friendly too.
12 thin slices eggplant (about half a small eggplant)
2 T plus 1 T olive oil
1/2 medium onion, diced
1 small clove garlic, smashed and minced
1/4 lb. ground beef or lamb
4 T crushed tomatoes
generous grinding of pepper and salt to taste
1/4 tsp nutmeg
1/4 tsp cumin
Preheat the toaster oven to 350 degrees.
Spread the sliced eggplant on a cutting board and sprinkle it with kosher salt. Let sit for fifteen or twenty minutes. Then rinse the salt off and pat dry.
Heat 2T of the olive oil in a frying pan large enough to hold the eggplant in one layer.
Add the eggplant slices to the hot oil and cook for a minute on each side (it should be lightly colored, but not brown).
Remove the eggplant, place on paper towels, and pat dry.
Add the onion to the pan, and add the additional 1T of oil. Let the onion cook for five minutes on medium-low heat, until it softens and the fragrance starts to waft through your kitchen. Add the garlic and cook another minute.
Now add the ground beef or lamb, the tomatoes, and the spices.
Cook for 10 minutes until the meat is browned.
Layer the bottom of a small (6 inches or so) baking dish with half the eggplant. Add the cooked meat mixture on top. Then arrange the remaining eggplant on top.
Put the dish in the toaster oven and bake for 15-20 minutes.
Moussaka Without Bechamel Sauce Substitutions and Variations
Pan fry some almonds in olive oil and add that to the meat mixture in the pan
Toss in some raisins
Top the moussaka with a mixture of yogurt, garlic cloves, olive oil, salt, and chopped cucumbers (sort of a tzatziki without the dill)
I use this dish all the time. It’s great for mini-moussaka (like this recipe), mac and cheese, peach crumble, triple chocolate cake, brownies, or ginger pear bread. You could even make quiche or a mini-meatloaf in it. The dish goes in the oven, the microwave, or the broiler and it’s dishwasher safe too. And since it’s pretty, you don’t need an extra serving dish (one less thing to wash).
Despite the name, this isn’t a spice mixture; it’s from a berry. Allspice is great for moussaka, and indispensable for meatballs, pies (pumpkin season is coming!), and chicken. Like nutmeg, cinnamon, ginger, and cloves it’s one of those warm/spicy ingredients that can add a little kick or a savory flavor depending on how you use it. It’s sort of a cinnamony, clove, nutmeg taste.
More Beef Recipes
Use up the rest of the package of beef with these recipes.
I first learned to make this eggplant dish when I was visiting a cousin in Boston. He was living in a rambling house with lots of roomies and a student budget. Creativity was important! This meltingly tender broiled eggplant infused with olive oil and flecked with fresh rosemary takes full advantage of seasonal produce. Just grab some of the fresh eggplants popping up in your local farmer’s market and make this super simple recipe.
Since this recipe is made nearly entirely with pantry staples, all you have to buy is the eggplant. Fresher eggplants are less bitter than their out-of-season cousins and the standard dark, nearly black supermarket offerings. And, the farmer’s market should have a much wider selection. I used Graffiti eggplant (streaky purple), but white eggplant, or fairy eggplant (the smaller streaky variety, which is particularly tender) works just as well.
Look for smaller eggplants with firm skin. A wrinkled eggplant is an old eggplant. The smaller ones are sweeter too. Check the stem to make sure it’s fresh; it should be free of mold or mushiness. An eggplant that’s heavy for its size is better. Lighter ones are likely to be hollow and less fleshy (so less to eat).
There’s some slightly inaccurate folk wisdom about “male” and “female” eggplants, with males having fewer seeds. The flowers are both male and female, but the fruit isn’t. However, if you want fewer seeds, check the bottom of the eggplant. There’s an indentation which is sometimes oval and sometimes round. Eggplants with an oval indentation seem to have fewer seeds than the round ones. So pick the oval eggplant (because you want fruit, not seeds).
One of the things I like about cooking is that you can take one recipe or meal and transform it into something else entirely. For example, this vegetarian eggplant sandwich is a variation on the sabich sandwich eaten in Iraq and Israel. First, I made another batch of the Israeli salad recipe from two weeks ago (the original way, with lemon and bell pepper instead of the mint and lime), and then I added pita, fried eggplant, hummus, spinach, and a hard boiled egg.
And voila! A side dish is now a full meal. The spinach isn’t traditional, but I had some handy and I figured it would go well with the other ingredients.
It makes a great lunch (or light dinner), without a lot of fussing. You hard boil the egg, fry the eggplant and onion, and then just stuff everything into the pita. You can even follow local tradition and eat it for breakfast on a weekend morning; it has eggs, it must be breakfast food).
Some versions of this sandwich use Israeli pickles and pickled mango sauce. These are both probably delicious, but I didn’t add them because I hate buying large containers of ingredients only to use a few spoonfuls. If you don’t mind that, or plan to eat a lot of sandwiches, you can find both on Amazon.
Vegetarian sandwich with eggplant, hard boiled egg, hummus, and chopped Israeli salad.
three slices eggplant, cut into strips
pinch or two of kosher salt (to draw out the moisture from the eggplant)
hard boiled egg
2-3T olive oil
2 tsp onion, diced
handful spinach (optional)
2 T persian/israeli salad (cukes, tomatoes, onion, lemon juice, olive oil, salt, pepper, optional bell peppers, cut into tiny pieces; the full recipe is here)
2 T hummus
one pocket pita bread
Salt the eggplant and let it sit while you boil the egg.
Fill a small saucepan (preferably enamel or stainless steel) with water and add the egg. Cover and bring to a boil. Then reduce the heat to a simmer. Cook the egg for 12 minutes (right out of the fridge, 10 if it was sitting on the counter for a while).
Remove the egg from the pan with a large slotted spoon and hold it under cold running water (or plunge it into an ice bath). The shell will come off more easily if it's cold.
Heat the oil in a small frying pan and add the eggplant. Add the onion and cook, stirring occasionally, 5-8 minutes.
Now add the spinach, if using, and cook for one minute until it wilts.
Remove the eggplant mixture from the heat.
Peel the egg and cut it into slices.
Cut open the pita, and add the spinach.
Add eggplant mixture, egg, salad, and hummus in layers.
Substitutions and Variations for Vegetarian Eggplant Sandwich
Add the pickles and the mangos
Layer in some tahini sauce
Shred some cabbage and put that between the layers
Include bell pepper (about one mini pepper) in the Israeli salad
This is all my brother’s fault. He was raving about the Sichuan chinese chicken and eggplant with garlic sauce that he had at a local restaurant. I couldn’t get the idea out of my head, and I already had the eggplant (bought to make eggplant parmesan), so I figured I would give it a try.
This recipe is adapted from The New York Times. It originally called for minced garlic, soybean paste, and hot chili paste. I had the garlic, but not the other ingredients, so I improvised. I replaced the soybean paste with hoisin sauce, and used chili garlic sauce instead of the garlic and chili paste. Doing that also saved me an extra step (no garlic to chop). I reduced the water a bit to compensate. That recipe also called for ground pork (which I didn’t have because I’d eaten the last of it with my black beans, so I used chicken instead).
Eggplant is notorious for soaking up oil. There are several schools of thought about preparing eggplant in order to minimize this.
Some insist you have to salt it and let it sit (to draw out the water) and dry it with a paper towel and let it sit for 45 minutes. Others say to put it in water, salt the water, cover that with a lid or a heavy weight, and let it sit for 15 minutes, then drain, and dry it off.
A third way (which I just learned, and wouldn’t necessarily do for Chinese food), is to soak the eggplant in milk.
I tend to use the first method, but I confess I usually don’t wait that long. I’m too impatient (and hungry). I get around it by slicing the eggplant very thin.
If you want your eggplant extra crispy, dredge it in cornstarch before you cook it.
Sichuan Chinese Chicken and Eggplant with Garlic Sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
8-12 thin slices of eggplant
1 tsp soy sauce
1/4 teaspoon sugar
1tsp potato starch or corn starch
1/2 tsp garlic chili sauce
1/4 tsp hoisin sauce
2T neutral oil
1 chicken thigh
Slice the eggplant and place it in a bowl. Sprinkle it with a bit of salt, toss everything together and let it sit while you go on to the next step.
In a separate, small bowl, make the sauce. Mix together the soy sauce, sugar, and starch (potato or corn) until the starch dissolves. Add the water, chili garlic sauce, and hoisin sauce.
Heat half the oil in a large frying pan or wok.
Slice the meat off the chicken thigh (if you are using bone-in), or cut into strips if you have a boneless thigh (I always get the bone-in, toss the bone in the pan first, let it cook a few minutes longer than the rest, and save it for stock).
Cook the chicken for 5 minutes. Once it's done, transfer it to a plate while you cook the eggplant.
Dry the eggplant with a paper towel.
Add the remaining oil to the pan. When it gets hot, add the eggplant slices.
Cook, stirring, and turning the eggplant occasionally, for about 5 minutes, until it's brown and slightly crispy.
Now add the sauce. Cook another minute or so, then add the chicken back to the pan.
Raise the heat to high and bring the entire thing to a boil. Let that cook for a minute or two.
Sweet, slightly tangy and great for this dish, as well as marinades. Try it with a simple pork roast, sliced and served with steamed bread and scallions. Or, marinate fish with garlic, hoisin, and five spice powder. It’s also great in stir fries.
In case you haven’t guessed (since I keep mentioning it), I love this stuff. It’s got more heat than sriracha (which has sugar), plus the extra flavor boost from garlic. I put it on eggs, in marinades, stir-fries, veggies, enchiladas, soup. Someone on Amazon mentioned mixing it with some plum sauce and cooking it with chicken. I’m going to try that next!
If you want to be authentic, get the chili paste. Use it for this recipe, or for making Thai or Indonesian recipes. It makes a great starting base for marinades and sauces. Mix it into meatloaf or top some scrambled eggs. Think of it as sriracha with more kick.
Summer is gone, but I still had a few tomatoes and eggplants left from the farmer’s market. There was also some fresh mozzarella cheese in the fridge, and a friend posted a lovely photo of her caprese salad. Inspiration struck, and I thought I’d put them together to make pasta alla norma (pasta with eggplant).
It’s a slightly spicy pasta dish with fresh eggplant, and tomato sauce, topped with manchego cheese. This is a great meal when you’re in a hurry, as it’s pretty easy to throw together.
The recipe is typically made with long pasta, but I only had short, curly pasta so I used that instead.
The original recipe (from the New York Times) called for lots and lots of olive oil. I love olive oil, but so does eggplant. It just slurps it up! However, I found that by cooking the eggplant on a low flame, it used a lot less olive than it would otherwise.
Pasta alla norma (with eggplant and red pepper flakes)
2-3 slices of eggplant, cut into thin strips (like fries)
2-3 T olive oil
1 clove garlic, sliced
generous pinch dried pepper flakes
1 1/2 tsp tomato sauce
1/4 cup pasta
manchego cheese or other hard Italian cheese (grated) for topping
Fill a 2 quart saucepan about halfway with water, heat on high, and bring it to a boil.
Heat the olive oil in a frying pan on low heat. Add the eggplant and cook, stirring occasionally, about 10 minutes.
While the eggplant is cooking, add the pasta to the boiling water and cook until al dente, about 8 minutes.
Remove the eggplant from the pan.
Add the garlic, red pepper flakes, oregano, and tomato sauce to the frying pan.
When the garlic softens, add the eggplant back into the pan.
Drain the cooked pasta and add it to the eggplant mixture.
Stir to combine the pasta and the eggplant.
Pour the finished dish into a bowl and top with grated cheese.
If you don't have Manchego cheese, you can use Romano instead.
This is so simple, it’s hardly a recipe at all. Just layer slices of fresh tomato, fresh unsalted mozzarella, and fresh basil leaves. Top with a generous drizzle of olive oil and season with salt and pepper.
I have loved eggplant parmigiana (or parmesan, if you prefer) since I was a child. Back then, it was a special treat when we went to the dentist. Yes, the dentist!
There was a restaurant near my dentist’s office called Pippo’s (which is now, sadly, gone), that made the best eggplant parmigiana I have ever tasted. Mom tried her best to get the recipe, but without much luck. Drat!
Still, it was an incentive to have good checkups, so we could go out to lunch afterward! I’m sure we were the only kids in the neighborhood who looked forward to going to the dentist!
The restaurant, naturally, made it in huge batches, but this eggplant parmesan recipe is the perfect serving size for one person. It’s quick, easy, and delicious. You can put the whole thing together in about twenty five minutes.
I did “cheat” and use sauce in a jar, rather than making my own, but so what. I do often make my own, but I didn’t have any handy, and I don’t feel the least bit guilty either.
When picking out your eggplant at the store, choose a light one (in weight, not color). The heavier ones have more seeds and are more likely to be bitter.
I know there is controversy about whether or not to salt the eggplant first. Some say it’s a must, to draw out the bitterness, and to cut down on the oil (eggplant does love to soak up oil). Others say don’t bother. I didn’t bother. One reason being that it takes time (and I was hungry), another being that I prefer less salt anyway.
Either way, just slice the eggplant very thin, dip it in egg, then flour (I used rice flour, but you can use the regular kind), and fry the slices in olive oil.
Top those with your favorite spaghetti sauce (I used a Robert Rothschild sauce, which was so thick I had to dilute it with some tomato sauce; Silver Palette sauces are good too), some fresh mozzarella, and pop it in the toaster oven to bake until the cheese melts.
Since it’s an eggplant parmesan recipe for one person, you don’t have to heat up the whole oven (and the whole kitchen).
I served it with some fresh basil on top and a simple side dish of pasta tossed with olive oil and butter.
1/2 beaten egg (don't worry, we'll use this for something else in another recipe)
1/3 C spaghetti sauce (approx, I didn't really measure)
3-4 slices fresh mozzarella
2-3 leaves basil
Remove the tray from your toaster oven, and preheat the toaster oven to 400 degrees.
Rinse the eggplant and cut about 8-10 thin slices. Then, beat the egg in a small bowl and divide into two portions. You'll use half for this recipe and save the rest for something else.
Measure the flour and pour that into a second small bowl. Season with salt and pepper.
Next, take a medium sized frying pan and set it on medium-high heat. Once it starts to warm, add about 2 tablespoons of the olive oil.
Dip the eggplant slices twice, first in the egg, and then in the seasoned flour. When all the eggplant slices have been dipped, fry them gently in the olive oil, turning them once, until they are brown on both sides. Add more oil if necessary.
Remove the eggplant slices and set them on the toaster oven tray. Top with spaghetti sauce, then the slices of mozzarella.
Bake for 10 minutes until the cheese melts and the sauce heats up. Garnish with fresh basil.