Tag Archives: egg recipe

Easy Appetizer:: Eggplant Camponata

 

If you have your copy of Cocktail Italiano, you know that it’s not only filled with cocktails but also delicious appetizers. In the section on Imperia, an industrial town along the coast, you’ll find three classic cocktails and several nibble recipes. This eggplant camponata is one of them. Camponata is one of my favorite, stand by appetizers. It’s creamy, spicy, salty, and of course, eggplant-y. It’s divine.

I like to serve mine with thin crackers or crostini, along with arugula and grape tomatoes. Plate it all with a touch of grated Parmesan cheese and a drizzle of the best olive oil you have. Enjoy!

Eggplant Camponata

You will need:

– 1/4 cup olive oil
– 1 small red onion, finely chopped
– 4 cloves of garlic, crushed or coarsely chopped
– 4 cups of cubed eggplant, skin on (1″ cubes)
– 1 cup chopped tomatoes
– 1 cup chopped fresh basil
– 1/4 cup capers
– 1/2 cup balsamic vinegar
– 1/2 cup tomato sauce (from a jar is fine, unless you have homemade hanging around)
– 1 teaspoon red pepper flakes
– salt and pepper to taste
– Parmesan cheese for garnish
– Crispy crackers or flat crostini (find this recipe in Cocktail Italiano, too!)

To prepare:

In a large pan, saute chopped onions and garlic in olive oil until translucent. Add all other ingredients, except Parmesan cheese. Cover and stir frequently, so camponata does not stick. Saute on low heat until combined and soft, about 30-40 minutes.

Serve as a warm appetizer on crisp crackers and plate with arugula and tomatoes. Enjoy alongside cold white or sparkling wine with friends.

xx Annette

All Cocktail Italiano cooking Entertaining grilling italian cooking italian riviera italy Recipes Uncategorized vegatarian food : Tags: , , , , , , , , , , , ,

Cretan Eggs with Wild Greens

When I saw this recipe, I thought it would be a perfect addition to Juice January. Let’s face it: I am a sucker for anything with runny eggs!
I think it’s the perfect addition to your January dinner menu. Let me know how you like it.
I did amend the ingredients just a little; I added kale making it the perfect balance of protein and greens.
Cretan Eggs with Wild Greens
You will need:
– 1 cup of any or all of these, mixed: nettles, curly endives, chicory, dandelion greens, round radicchio, beetroot (beet) leaves, wild rocket (but not witlof)
– 3 spring onions (scallions)
– 1 onion
– 80 ml (2½ fl oz / ⅓ cup) olive oil
– 1 tsp salt
– 1 tsp freshly ground black pepper
– 1 tsp hot paprika
– 4 eggs
To prepare:
Clean and finely chop the endives and the chicory, discarding the woody stems. Wash the spring onions, then remove the roots and green outer layer. Finely chop the onion. You can use kale as well as a great option.
Heat the olive oil in a non-stick frying pan over medium heat, then add the onion and brown for 5 minutes. Add the spring onions and cook for another 3 minutes, then add the wild leaves in this order (from toughest to softest): endives, chicory, radicchio, nettle, dandelion, beetroot leaves, and wild rocket. Lightly fry for about 5 minutes to let any excess water evaporate. Add the spices and stir.
Make four wells in the mixture and break an egg into each well. Continue to cook until the whites are set, but the yolks are still runny.

 

Serve in the pan for people to help themselves. If the yolks spread into the mixture, so much the better. Serve with bread.

Recipe from Anatolia by Somer Sivrioglu and David Dale (Murdoch Books, $79.99, hbk). Photography by Bree Hutchins.

 

Photo Credit: Bree Hutchins

21 day cleanse cooking Entertaining Fall Food january cleanse juice january Juicing juicing january Recipes Uncategorized vegatarian food : Tags: , , , , , , , ,