Portobello Stacks

These portobello stacks are very easy to assemble and make a great weeknight dinner. The portobello tops are a great foundation for stacking the eggplant, tomato and cheese.  Serve with crusty bread to soak up the extra balsamic vinegar.

Prep time: 20 mins

Cook time: 30 mins

Serves: 4

INGREDIENTS:

4 portobello mushrooms

1 large onion, sliced 1/4 inch thick

1/4 cup balsamic vinegar

1 eggplant, sliced into 1/2 inch rounds

1 tomato, sliced 1/2 inch thick

8 slices provolone cheese

salt & pepper

DIRECTIONS:

In a large baking pan or Pyrex, marinate the mushrooms and onions in balsamic vinegar for 20 minutes.  Rotate the mushrooms and onions halfway through to make sure they are fully covered.  Add more balsamic vinegar if needed.

Preheat oven to 350 degrees F.  On a non-stick baking sheet, layer in four stacks: mushroom, provolone, salt, pepper, onion, tomato, and provolone.  Top with more salt and pepper.

Bake in preheated oven for 30 minutes, or until cheese is golden brown.  Top with fresh basil leaves and serve with crusty bread.

Bengan Bhartha

Prep time: 15 mins

Cook time: 1 hour, 10 mins

Serves: 4

INGREDIENTS:

2 tbsp vegetable oil

1 lb whole eggplant

2 plump cloves garlic, minced

1 large onion finely chopped

1 to 3 green chilies, minced

1 tsp ground cumin

1 tbsp coriander powder

½ tsp garam masala

½ tsp cayenne

½ tsp paprika

1 cup tomatoes, finely chopped

1 cup frozen peas (optional)

¼ cup heavy cream (optional)

1 ½ tsp kosher salt

1 cup chopped cilantro

DIRECTIONS:

Preheat oven to 400 degrees.  Rub the eggplants with a bit of oil.  Prick them with a small, sharp knife and place them on a baking sheet.  Roast the eggplants until softened, about 45 minutes.  Remove from the oven, and when cool enough to handle, peel and mash.

Heat the vegetable oil in a large nonstick pan over medium-high heat and cook the onion, stirring occasionally until golden, about 5 minutes.  Add the garlic and green chilies; mix in the spices and salt.  Stir for about 1 minute.

Add the tomato and chopped cilantro and cook, stirring, until all tomato juices evaporate, about 5 to 7 minutes.  Mix in the mashed eggplant and the peas.  Reduce the heat to medium-low and cook, stirring occasionally, for about 15 minutes.  Mix in the cream (if using) and cook one minute.  Transfer the eggplant to a serving dish and garnish with chopped cilantro.