Catching up - Eggplant day!

 I was just reminded by an old friend that there was a reason I started this blog.  While I am not subscribed to a CSA this summer, I am making regular trips to the farmers market and my garden is starting to produce.  So, today I have been cooking with eggplant all day.  So, first, here are some pictures of my garden this year;

I have a LOT of basil, but I truly believe you can never have enough basil!  

Today I picked my second Rosa Bianca Eggplant.  I turned the first one into eggplant pizza, but today I decided to make a lasagna.  Who knew a softball sized lasagna would make such a large lasagna!

Eggplant Lasagna

1 small Rosa Bianca (or globe) eggplant

salt

1 lb ground turkey

1 Tbsp extra virgin olive oil

1 small sweet onion, diced

2 cloves garlic, minced

24 oz. spaghetti sauce (I used Classico roasted garlic sauce this time)

8 basil leaves, chiffonaded

16 oz whole milk ricotta

1 large egg

1/4 cup parmesan cheese

1 1/2 cups Mozzarella, shredded

Instructions:

1. Slice the eggplant lengthwise into 1/8 inch slices.  Lay slices on double layers of paper towels.  Sprinkle with salt and allow to sit for 20 minutes until.  This is to remove the moisture from the eggplant.  Using another double layer of paper towels, sop up the moisture that results and brush excess salt off slices.  Set aside.

2. In a large skillet over med-high heat, heat 1 Tbsp olive oil.  Cook the onions over med-high heat until they start to become translucent.  Add ground turkey and cook until no longer pink.  Add garlic and cook and stir for about a minute more.  Drain this mixture.  

3. In a prepared casserole dish,, pour in about 1/2 cup spaghetti sauce. Pour remaining sauce into meat mixture and mix well.  Cook for about 2 minutes and then add basil and mix well.  Cook for about 10 minutes to thicken sauce.

4. Meanwhile, stir together ricotta, egg, and parmesan cheese until well mixed. 

5. To assemble, place about 6 slices of eggplant into casserole over sauce.  Spoon about half of the ricotta mixture over eggplant and spread evenly.  Spoon 1/3 of sauce over ricotta and sprinkle with 1/3 of the mozzarella.  Repeat those layers once.  Then layer on remaining slices of eggplant and sauce and top with the remaining mozzarella.  Cover and bake at 375 for 30 minutes.  Uncover and bake an additional 10 minutes or until the cheese is browned.

Note: The eggplant was a bit al dente in this initial run.  I would suggest cooking the slices for a short while before layering them in the casserole.  Or you could increase the covered cooking time to 40 minutes.

Beet greens and Quinoa

I decided to do something a bit different with my quiche this week.  At the farmers market, they had beets with the most beautiful green tops I have seen in a long time.  Beet greens are my preferred green because they have a unique flavor that is very subtle, but nice.  I have wanted to try and come up with a crust for my quiches because sometimes they come out quite liquid-y depending on what vegetables are in the quiche.  I believe the reason you have a crust is to absorb some of that off-liquid.  So, this morning, I decided to try and make a crust out of quinoa.  The reason that I chose quinoa is because the grain stays compact and has 4 grams protein per serving.  These are useful qualities for a person who has had gastric surgery.  You have to put together the crust and bake it.  Then once done baking, you fill the crust with your fillings and bake the quiche.  Today's quiche will have caramelized candy onions, Michigan ham and beet greens and stems.  To finish the flavor profile off, I have a nice aged Swiss cheese.

Beet Green and Ham Quiche with Quinoa Crust

Quinoa Crust

• 1 1/2 cups cooked quinoa
• 1/2 cup mozzarella cheese
• 1 large farm-fresh egg*

Filling 

• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 medium candy onion**, sliced
• 1 small bunch of beet greens and stems**
• 1 cup Michigan ham, diced
• 2 oz aged Swiss cheese, thinly sliced
• 5 farm-fresh eggs*
• 1 cup skim milk
• 1 tsp garlic powder (I didn't have fresh garlic)
• Salt & Pepper, to taste

Preheat oven to 400F.  To make crust, cook quinoa as directed (I chose to use the microwave).  Beat egg; then mix quinoa, cheese and eggs completely.  Press into the bottom of prepared pie plate.  Bake for 15 minutes or until edges brown. Remove from oven.

Reduce oven to 350F.

Thinly slice the onions, set aside.  Wash and dry the beet greens and stems.  Separate stems from leaves.  Cut stems into 1/2" pieces.  Stack leaves and roll up; cut into 1/2" pieces.  Heat olive oil and butter in a large skillet over medium heat.  Add onions and mix well.  Cook until just translucent, then reduce the heat to med-low.  Cook, stirring frequently, until onions begin to caramelize.  Add stems and ham to pan and continue cooking until stems start to become soft.  Add leaves and mix well.  Cover and cook until greens just begin to wilt (about 5 minutes).  Cover and set aside allowing mixture to steam for about 10 minutes.

 In a medium bowl, beat eggs.  Season with garlic powder, salt and pepper.  Pour in milk and beat until completely smooth.

To assemble, place fillings into crust.  Layer with thinly sliced Swiss.  Pour egg mixture over fillings.  Bake for 30 minutes or until knife, inserted into center, comes out clean.  Allow to set for 5 minutes before serving.

*CSA ingredients
**Farmers market ingredients

Nutritional information (1/6 quiche):
Calories                                 279
Total Fat                                  14
Cholesterol                            194
Carbohydrates                         21
    Fiber                                      3
    Sugar                                     2
Protein                                     18