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Goddess Cooks

~ ….unearthly delights to feed your soul!

Goddess Cooks

Tag Archives: Eggplant

Zaalouk (Roasted Moroccan Eggplant Dip)

08 Friday Oct 2021

Posted by The Gourmet Goddess in Appetizers, Buffet Food, Dip, Eggplant, Gluten Free, herbs, Make Ahead, Vegetarian

≈ 2 Comments

Tags

cumin, dried parsley, Eggplant, fire-roasted tomatoes, Garlic, lemon juice, olive oil, onion, paprika

This image has an empty alt attribute; its file name is img_7882.jpgYup.  I’ve been holding out on you.  I can’t believe I haven’t shared this with you before.  Shame on me!  Well, no more.  This is the quintessential holiday, any day dip, spread or hand me a spoon dish! Continue reading →

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Eggplant Parmesan and Fennel Soup

29 Friday Jan 2021

Posted by The Gourmet Goddess in Eggplant, Fennel, Gluten Free Option, Make Ahead, Mediterranean Flavors, Soup, Tomatoes, Vegetarian

≈ 5 Comments

Tags

diced tomatoes, dry chicken base, dry white wine, Eggplant, fennel bulb, garlic granules, herbs, olive oil, onion, parmesan rinds, parmigiano reggiano cheese, sour dough bread, sugar, tomatoe paste

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We’ve done Eggplant Parmesan Soup, lo those many years ago, when we began this little adventure.  I loved that version, but as you must be sick to death of hearing, The Goddess is a Being who enjoys change…and it just so happens she had some really nice fennel, ergo this version was born! Continue reading →

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Braised Eggplant with Warm Spices, Walnuts and Pomegranate Molasses

04 Friday Dec 2020

Posted by The Gourmet Goddess in Braising, Eggplant, Gluten Free, Make Ahead, Mint, Side Dishes, Vegetarian Option

≈ 2 Comments

Tags

Asian eggplants, bell pepper, broth, chili garlic sauce, Eggplant, Garlic, ghee, Mushrooms, Onions, pomegranate molasses, rice flour, Spices, Walnuts

I love eggplant…my favorite ways are usually the way the Asian use them.  Salty, sweet with a crispy exterior and a creamy interior…but, then there’s baba ganoush.  And the Brazilians serve it simply grilled, with maybe a drizzle of olive oil and vinegar.  Okay…so it really doesn’t matter in what cuisine the flavors lay, I’m there for eggplant!  Continue reading →

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Grilled Eggplant Parmesan

30 Saturday May 2020

Posted by The Gourmet Goddess in Casserole, Cheese, Eggplant, Gluten Free Option, Make Ahead, Vegetarian

≈ 1 Comment

Tags

Eggplant, mozzarella cheese, olive oil, panko crumbs, parmigiano reggiano cheese, pasta sauce, ricotta cheese

I love the idea of eggplant parmesan.  But, the problem for me has always been the breading.  It’s just too much.  It overpowers the flavor of the eggplant and I like that flavor.  So when I saw Grilled Eggplant Parmesan on the Food & Wine website, my light bulb lit right up!  Continue reading →

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Good Karma Lamb Korma

11 Saturday Apr 2020

Posted by The Gourmet Goddess in Braising, Gluten Free, Lamb, Lemon, Make Ahead, Middle Eastern Flavors, Vegetables

≈ 2 Comments

Tags

almonds, diced tomatoes, Eggplant, fresh ginger, Greek-style yogurt, heavy cream, Lamb, lemon zest, olive oil, Spices

This version of Korma is not traditional.  I’ve added eggplant and lemon zest.  Feel free to omit both, but hand-to-heart, it won’t be as tasty…and at the Goddess’s abode, we’re all about tasty!  This Korma has particularly good Karma. Continue reading →

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White Bean and Eggplant Soup

04 Wednesday Mar 2020

Posted by The Gourmet Goddess in Gluten Free, Mediterranean Flavors, Soup, Vegetarian

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Tags

broth, cannellini beans, Eggplant, Garlic, lacinato kale, lemon juice, lemon zest, olive oil, onion, parsley, pesto, tomato paste

This is a nice, filling soup…almost a stew, really.  It’s loaded with flavor and you probably have most of the ingredients on hand.  “Cooking the pantry”, so to speak, makes for a perfect, perfectly delicious mid-week meal.  Though, I do think this is even better reheated.  Continue reading →

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Caponata with a Twist

01 Sunday Sep 2019

Posted by The Gourmet Goddess in Appetizers, Eggplant, Gluten Free, Make Ahead, Side Dishes, Vegetarian

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Tags

bell peppers, capers, currants, Eggplant, garlic granules, herbs, leek, pistachios, pomegranate molasses, Tomatoes, white wine

Caponata is incredibly delicious.  It is the perfect end-of-the-summer-garden dish to prepare.  This version “twisted” or “evolved”, as I was searching through the garden.  Only it’s roots are traditional.  Then it wanders.  And it wanders into pretty, delicious territory.  Continue reading →

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Creamy Shrimp-Stuffed Eggplant with Bacon

26 Friday Jul 2019

Posted by The Gourmet Goddess in Cheese, Chives, Eggplant, Garlic, Gluten Free, Herbs, Leeks, Main Course, Make Ahead, Roasting, Shrimp, Vegetarian Option

≈ 1 Comment

Tags

bacon, bell peppers, dry white wine, Eggplant, Garlic, herbs, olive oil, parmesan cheese, Shrimp, Spices

You know I adore eggplant.  I don’t think I’ve ever met an eggplant dish I didn’t love.  I’ve been thinking about stuffed eggplant, so I decided that today was the day.  I was heading down the vegetarian path, adding lentils to give us that meaty texture.  Then, I took another path…. Continue reading →

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Eggplant, Zucchini and Tomato Casserole with Lebanese 7-Spice

10 Monday Sep 2018

Posted by The Gourmet Goddess in Eggplant, Make Ahead, Middle Eastern Flavors, Squash, Tomatoes, Vegetarian

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Tags

7-spice, bell peppers, Eggplant, fire-roasted tomatoes, Garlic, lemon juice, olive oil, onion, zucchini

Eggplant, Zucchini and Tomato Casserole with Lebanese 7-SpiceThis is a layered affair.  If you aren’t familiar with Lebanese 7-Spice or Baharat, you might want to wander into a Middle Eastern market and pick some up.  This blend uses the “sweet” spices, like allspice, cardamom, cinnamon, etc.  But, it’s wonderful in savory dishes.  It lends itself particularly well to lamb and as it turns out, eggplant, zucchini and tomatoes.  Continue reading →

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Marinated Eggplant Fans

11 Saturday Aug 2018

Posted by The Gourmet Goddess in Buffet Food, Gluten Free, Make Ahead, Marinade, Vegetarian

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Tags

balsamic vinegar, Eggplant, Garlic, herbs, maple syrup, olive oil, salt, soy sauce

Marinated Eggplant Fans Fans are so summery, aren’t they?  And eggplant fans, well, what can I say? I can make an entire meal on eggplant alone.  They’re so meaty, it picks up flavors like the little sponges that it is…and are, well, just delicious.  It was a Marcus Samuelsson recipe that got me thinking about this.   Continue reading →

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← Older posts

Recent Posts

  • Cast Iron Skillet Paella Mixta
  • Bastardized Bahn Mi
  • Heavenly Lemongrass-Shallot Sauce with Coconut Milk
  • Roasted Citrus Slices
  • Zaalouk (Roasted Moroccan Eggplant Dip)

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