EGGPLANT PANZANELLA Prep: 20 minutes | Cook: 60 minutes | Servings: 6 14-ounce loaf of ciabatta bread 1 cup olives (mix of green and Kalamata) ¼ cup olive oil 8 ounces fresh mozzarella 2 tablespoons butter, melted DRESSING ½ teaspoon salt ¼ cup olive oil ½ teaspoon pepper ¼ cup red wine vinegar 1½ pounds cherry tomatoes, cut in half 1 tablespoon capers ½ teaspoon ground sumac ¼ teaspoon sumac 1½ pounds small eggplants, cut into 1 teaspoon Italian seasoning 1½-inch cubes Note: Italian, French, or focaccia bread can be substituted. Cut bread into 1-inch cubes. Place on a baking sheet, drizzle with some of the olive oil and all of the butter, sprinkle with some of the salt and pepper, toss, and bake at 400 F for 10 to 15 minutes, until toasted. Transfer bread to large serving bowl. Turn oven up to 450 F. Toss tomato halves with some of the olive oil, salt, pepper, and sumac and spread out in a single layer, flesh side up, on the same baking sheet. Roast for 15 to 20 minutes or until tomatoes are tender. Toss cubed eggplant in a bowl with olive oil, salt, pepper, and sumac. Spread out on a separate baking sheet lined with parchment paper and roast for 30 minutes, stirring halfway through. Mix dressing ingredients together with an immersion blender to break up the capers. Add roasted tomatoes and eggplant to the bowl with the bread, along with the olives and mozzarella. Generously drizzle with dressing and serve warm or at room temperature. Per serving: 557 calories, 34 grams fat (9 grams saturated fat), 31 milligrams cholesterol, 1,234 milligrams sodium, 47 grams total carbohydrates, 7 grams fiber, 17.5 grams protein.
SMOKY BABA GHANOUSH Prep: 60 minutes | Cook: 50 minutes | Servings: 4 2½ pounds eggplant 2 tablespoons lemon juice 1 tablespoon olive oil ¼ teaspoon smoked paprika 4 large garlic cloves, unpeeled dash of cayenne pepper 1 tablespoon tahini paste paprika, red pepper flakes, and olive oil for garnish 1 tablespoon plain yogurt (optional) Slice eggplants in half lengthwise and poke the skin side with a fork a few times. Salt the eggplant flesh generously and place standing upright in a colander for 40 to 60 minutes to remove bitterness and some of the moisture. Brush off salt and excess moisture and pat dry. Heat oven to 450 F. Brush the eggplant flesh and garlic cloves with olive oil. Place eggplant halves flesh side down on the baking sheet and nestle garlic cloves in between. Roast together for 20 minutes, then remove garlic cloves, setting aside to cool. Continue roasting eggplant for another 20 to 30 minutes until it’s collapsed and the flesh is very soft and tender. Remove from oven and let rest undisturbed for 20 minutes. Scoop eggplant flesh into a mesh strainer, pressing some of the extra moisture out. Using a food processor (or mashing and mixing by hand), blend strained eggplant with the peeled garlic, tahini paste, yogurt (optional), lemon juice, smoked paprika, and cayenne. Pulse the food processor a few times, careful not to over-blend. Add salt to taste. Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and red pepper flakes. Enjoy with pita or raw vegetables. Store in an airtight container for up to one week. Per serving: 133 calories, 6 grams fat (1 gram saturated fat), 0 milligrams cholesterol, 15 milligrams sodium, 19 grams total carbohydrates, 10.5 grams fiber, 4 grams protein.
16 OHIO COOPERATIVE LIVING • AUGUST 2021
