No grill? No worries! You can make this recipe two ways: on the stove and in the oven. Mediterranean Stuffed Eggplant, page 179 of Love & Lemons Every Day In late summer, I could eat this vibrant orzo pasta every night! It gets its bold, fresh flavor from simple ingredients like lemon, feta cheese, pine nuts, and grilled eggplant and zucchini. When it’s too hot to stand over a pot of ratatouille on the stove, I make these grilled ratatouille tartines instead! Pair them with your favorite rosé, and your guests (and you) won’t be able to get enough. It’s not hard to see why: it’s super easy, and it’s absolutely delicious! Enjoy it as a side dish on its own, or take it to the next level by piling a fresh couscous salad on top. When I was first learning to cook vegetables, grilled eggplant was one of my favorite things to make. I love how the outside of the eggplant gets nicely charred, while the inside becomes silky smooth. Of all the different kinds of eggplant recipes out there, grilled eggplant recipes will always be my favorite. Throw caution to the wind, and have fun exploring these tasty eggplant recipes! I bet you’ll find one you love. They include bright summer pastas, fresh grilling recipes, cozy casseroles, and everything in between. To get you started, I’m sharing 12 easy eggplant recipes below. In short, I hope all you eggplant skeptics will give this controversial veggie another chance. Sure, you don’t like it one way, but if you cooked it differently, you could love it! It might be meaty and smoky coming off the grill, rich and silky after it cooks in the oven, or crisp on the outside and tender in the middle after a few minutes on the stove. Plus, its character totally transforms depending on how you cook it. But when it’s done right, it’s delicious. I’ve heard it called spongy, bitter, and bland, and to that I say, “Valid!” If it’s not prepared well, it can be all those things. And when I started to explore vegetarian cooking on my own, grilled eggplant was one of the first dishes I mastered.īut if I’ve learned one thing through writing Love and Lemons, it’s that not everyone likes eggplant. As a kid, I never wanted to stop playing at dinnertime, except when my mom was making eggplant Parmesan. Early on, this surprised me, because eggplant recipes have always been some of my favorite foods to eat. If needed, strain any extra water from the pot and use the pasta as desired.Of all the vegetable recipes I post, eggplant recipes are the most divisive. If pasta is not cooked enough for your liking, place the pressure cooker lid back on the pot (does not need to be screwed on to close, just rest the lid on the top of the pot, do not turn the pot on), and let it continue to steam for a couple of minutes. Continue this process until all pressure has been released.
If a lot of liquid starts to come out of the valve, do a controlled release by slowly moving the valve to the vent position for a few seconds and then moving back to the sealed position for a few seconds. When the timer beeps and is finished pressure cooking, quick-release remaining pressure. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Take the recommended cooking time that is on the box of pasta and divide by 2.
Secret Formula for completely cooked and tender pasta: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 1. Secret Formula for pasta that is cooked a little more: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 2. Calculate the pressure cooking time using this formula: and move the valve to the sealed position.ĥ. Pour your choice of pasta into the Ninja Foodi Pot.Ĥ. Adjust the amount of salt based on your own preference.ģ. Add ½ teaspoon of salt per 8 ounces of water, if desired. Almost all of the pasta should be submerged in the liquid in order to cook properly.Ģ. If you are using very large pasta shapes, you may need to add up to 1 cup of additional liquid. Add 1.5 cups of water or broth per 8 ounces of pasta.
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