Cavatelli & Spicy Corn

1-1/2 T. dried currants
1 T. red wine vinegar
1/2 lb. Fairy Tale eggplants or other pale purple eggplants
Salt and pepper
Olive oil
1 ear of corn
2 cloves garlic, minced
1 red Fresno pepper, seeded and finely chopped
10 oz. fresh cavatelli pasta or other small pasta
2 T. mascarpone cheese
1 bunch fresh basil, leaves only, divided
2 oz. ricotta salata cheese, coarsely grated
2 T. grated Parmesan cheese

Preheat the oven to 450 degrees.

In a large bowl, combine currants and vinegar; set aside.

Quarter the eggplants lengthwise. Place on a sheet pan and season with salt and pepper. Drizzle with olive oil and toss to coat; arrange in a single layer, skin side down. Roast 8-10 minutes, or until tender when pierced with a fork. Remove from oven and set aside.

While the eggplants roast, cut the corn kernels from the cob. In a large pan, heat a drizzle of olive oil on medium-high heat until hot. Add the corn in a even layer. Cook without stirring, 1-2 minutes, or until lightly browned. Add the garlic and Fresno pepper, and season with salt and pepper. Cook, stirring frequently, 2-3 minutes or until softened and fragrant. Turn off the heat.

While the corn cooks, heat a large pot of salted water to a boil. Add the pasta and cook 4-5 minutes or until just shy of al dente. Drain thoroughly, reserving 1/2 c. of the pasta water.

Add the cooked pasta and 1/4 c. of the cooking water to the pan of corn. Cook on medium-high heat, stirring vigorously, 1-2 minutes or until coated. Add additional pasta water if it seems too dry. Turn off the heat; stir in the mascarpone cheese until melted and thoroughly combined. Season with salt and pepper to taste.

Transfer the roasted eggplants to the bowl of rehydrated currants. Add half the basil leaves and stir to combine. Add a drizzle of olive oil and stir again. Transfer to a serving dish and garnish with ricotta salata cheese.

Divide the finished pasta between 2 dishes. Garnish with the remaining basil and Parmesan cheese. Serve with the eggplants on the side.

Serves 2.

Adapted from a Blue Apron recipe, August 2017.

Eggplant Parmesan with Ricotta & Basil

2 medium eggplants (about 2 lbs. total)
1/3 c. mayonnaise
3/4 c. bread crumbs
1-1/2 c. tomato sauce
1 garlic clove, pressed
2 T. dry red wine
1 c. part-skim ricotta cheese
1/2 c. grated Parmesan cheese
1/2 lb. grated mozzarella cheese, divided
2 T. minced fresh basil or 1 t. dried basil

Peel the eggplant and slice it 1/2" thick. Place the mayonnaise in a dish and the bread crumbs on a plate. With a pastry brush, lightly coat both sides of each eggplant slice with mayonnaise, then dip in the bread crumbs to coat both sides. Place the slices on a baking sheet and broil on both sides until golden brown and tender but not mushy. Place the eggplant on a platter and let cool. (Can be done the day before.)

Preheat oven to 375 degrees.

Combine the tomato sauce, garlic, and red wine in a medium bowl. In a separate bowl, beat together the ricotta and Parmesan cheeses.

Pour half the sauce into a 12 x 7" baking dish. Cover with half the eggplant slices, then spoon on all the ricotta mixture. Sprinkle on half the mozzarella cheese, then all the basil. Place the remaining eggplant slices on top, pour on the remaining sauce, then top with the rest of the mozzarella cheese.

Cover the dish with aluminum foil. (Can stop here and chill for up to 8 hours. Bring to room temperature before baking.) Bake, covered, for 15 minutes; remove the foil and bake 15 minutes more or until hot and bubbly. Remove from the oven and let sit 10 minutes before serving.

Serves 4-6.

Adapted from Quick Vegetarian Pleasures, p. 158. 

Crispy Eggplant

1/2 c. mayonnaise
1 T. instant minced onion
1/4 t. salt
1/3 c. fine dry bread crumbs
1/3 c. grated Parmesan cheese
1/2 t. Italian seasoning
1 medium eggplant, cut crosswise in 1/2-inch slices

In small bowl, stir together mayonnaise, minced onion, and salt. In shallow dish or on a sheet of waxed paper, combine bread crumbs, cheese, and Italian seasoning. Brush both sides of a slice of eggplant with mayonnaise mixture; coat with crumb mixture. Place in shallow roasting pan or on baking sheet. Repeat with remaining eggplant slices. Bake at 425 degrees for 15-17 minutes or until browned.

Makes 4-6 servings.

Adapted from That Amazing Ingredient: Mayonnaise!, p. 74.

Grilled [or Roasted] Ratatouille & Cheese Galette

Galette Dough:

1 c. unbleached all-purpose flour
½ t. kosher salt
Pinch granulated sugar
1⁄3 c. cubed cold unsalted butter
½ c. heavy cream

Ratatouille:

1 onion
1 Roma tomato
1 eggplant
1 zucchini
1 bell pepper
Capers or olives to taste
Olive oil
Salt and pepper to taste

Filling:

¾ c. goat cheese or ricotta
1 T. fresh herbs
¼ t. freshly ground black pepper
½ t. sea salt
¾ c. grilled or roasted ratatouille
¼ c. grated Parmigiano-Reggiano
¼ c. unbleached all-purpose flour
1 egg (for egg wash)

In a large bowl, combine flour, salt and sugar. Add butter, working it into flour by hand until a cornmeal texture forms. Gently toss heavy cream in using a fork to create a rough, shaggy dough. On a lightly floured work surface, smear dough with the heel of your hand, ball it up and repeat once more until a cohesive dough forms. Form into a round disc, cover with plastic wrap and chill for 2 hours before rolling out.

Chop vegetables, toss with olive oil, salt and pepper, and grill or roast until cooked to make ratatouille.

In a large bowl, combine goat cheese, herbs, salt and pepper, and stir to combine. Set aside.

Preheat oven to 400ºF. Remove chilled dough from refrigerator and place on parchment paper. Roll dough in grated Parmigiano-Reggiano and flour, and then roll dough into a circle ₁⁄₈- to ¼-inch thick and 12-inches round. Dock center of the circle with a fork. Spread cheese filling in the center of dough, leaving 2 inches uncovered around the edges. Top filling with ratatouille. Fold edges of dough over filling, overlapping as you go to create a pleated look.

Lightly beat egg and brush egg wash over top of dough. Transfer galette, parchment paper and all, to a sheet tray or pie tin and bake for 35 to 45 minutes until the top is a toasty brown. Remove from oven and serve.

Serves 6.

Feast magazine, September 2015, p. 56.