Recipe: Marinated eggplant with oregano

MARINATED EGGPLANT WITH OREGANO

Serves 6 as appetizer.

Note: Small eggplants such as Japanese or Chinese varieties are good to use for this recipe, as they tend to be less bitter and not as seed-filled as larger globe varieties. If you use white eggplants, you might want to peel them before roasting because the skin is thicker than that of other small eggplants. If you wish, drizzle with tahini just before serving. The eggplant slices need to marinate for 2 hours at room temperature; if marinating longer, cover and refrigerate for up to 2 days. Adapted from "Ottolenghi: The Cookbook," by Yotam Ottolenghi and Sami Tamimi.

• 3 small eggplants (about 11/2 lb. total)

• 1/4 c. olive oil, plus more for brushing, divided

• Sea salt and freshly ground black pepper

• 1 small hot red pepper, stemmed, seeded and minced

• Leaves from 2 or 3 stems oregano, chopped (2 tbsp.), plus a few leaves for garnish

• 1 medium garlic clove, crushed

• Freshly squeezed juice from1/2 to 1 lemon (3 tbsp.)

• 2 tsp. kosher salt

Directions

Cut the stems from the eggplants, then cut each eggplant in half crosswise. Cut each of those halves in half lengthwise, making 12 pieces; then cut each of those pieces crosswise into 3 equal-size slices, for a total of 36 slices.

Arrange the slices in a single layer on the lined baking sheet. Brush lightly with olive oil, then season with salt and pepper to taste.

Roast for 18 to 20 minutes, until the eggplant pieces are lightly browned and the flesh has softened.

While the eggplants are roasting, prepare the marinade: Whisk together the minced red pepper, cilantro, oregano, garlic, lemon juice, 1/4 cup oil, 2 teaspoons kosher salt and 1/4 teaspoon black pepper in a small bowl.

As soon as the eggplant slices are out of the oven, carefully transfer them to a serving platter. Spoon the marinade evenly over them and leave at room temperature for up to 2 hours before serving. (Or you may cover and refrigerate for up to 2 days; let the chilled eggplant slices sit at room temperature for 1 hour before serving.)

Nutrition information per serving:

Calories120Fat10 gSodium................830 mg

Carbohydrates9 gSaturated fat2 gProtein.......................1 g

Cholesterol0 mgDietary fiber4 g

ROASTED EGGPLANT SOUP WITH GOAT CHEESE

Note: The sautéed vegetables that go into this rich, elegant puréed soup bring out the sweetness of the roasted eggplant. The soup can be made up to 1 day in advance and refrigerated. Reheat in a large saucepan over low heat until warmed through; add milk as needed to achieve the desired consistency. Adapted from a recipe by Yaron Kestenbaum of Foodart Catering in Tel Aviv.

• 6 small to medium eggplants (about 51/2 lb. total)

• 1/4 c. olive oil

• 3 medium carrots, chopped (21/2 c.)

• 2 medium onions, chopped (2 to 21/3 c.)

• 3 medium garlic cloves, minced

• 2 bay leaves

• 1/2 c. dry white wine

• Kosher salt and freshly ground black pepper

• 2 c. regular or low-fat milk

• 4 to 6 sprigs thyme, divided

• 4 oz. soft goat cheese

Directions

To roast eggplant: Prick the eggplants a few times, then either roast over the direct heat of a 450-degree grill for 20 to 30 minutes or place on a foil-lined baking sheet and roast in a 450-degree oven for 30 to 40 minutes. The skin should be slightly charred, and the interior of the eggplants should be completely soft. Cool slightly before discarding the skins. Coarsely chop the eggplants.

To make the soup: Heat the oil in a Dutch oven over medium-high heat. Add the carrots, onions, leek, garlic and bay leaves; stir to coat evenly. Cover and cook for 5 minutes.

Reduce the heat to medium. Add the chopped eggplant, milk, cream or half-and-half and 2 to 3 sprigs thyme. Cover and cook for 1 hour, stirring occasionally and adjusting the heat as needed to make sure the mixture remains below a boil. Adjust the seasoning to taste. Discard the bay leaves and thyme sprigs. Remove from the heat.

Use an immersion (stick) blender to purée until smooth. Alternatively, purée the soup in a blender or food processor, making sure to remove the center knob of the blender lid and cover the opening with a clean dish towel so steam can escape. If desired, strain through a fine-mesh strainer.

If serving right away, divide among individual soup bowls and garnish with pinches or crumbles of the goat cheese and sprinkles of thyme, if desired; serve hot. Or cool completely, then transfer to an airtight container and refrigerate for up to 1 day.

Nutrition information per serving (using low-fat milk and half-and-half):

Calories240Fat13 gSodium110 mg

QUICK EGGPLANT SOUP

Makes 5 cups (6 servings).

Note: The smoky flavor of eggplant roasted on the grill shines in this simple soup. Pair it with a grilled vegetable sandwich. Adapted from "Sheshet," a recipe collection published by Al Hashulchan, an Israeli magazine.

• 2 eggplants (about 2 lb. total)

• 2 medium tomatoes, peeled and coarsely chopped, for serving

• 4 c. low-sodium chicken broth, divided

• Kosher salt

• Freshly ground black pepper

• Chopped cilantro, for garnish

Directions

To peel the tomatoes: Use a sharp knife to score a shallow "X" in the bottom. Place in a pot of boiling water or bowl of just-boiled water for about 2 minutes. Use a slotted spoon to transfer to a colander. When the tomatoes are cool enough to handle, peel them and discard the skins. Set aside.

To make the soup: Place the bread pieces in the food processor and pulse to fine crumbs. Add the roasted eggplant and 1 cup broth; purée until smooth.

Transfer to a large saucepan. Add the remaining 3 cups broth and bring to a boil over medium-high heat. Season with salt and pepper to taste. Divide among individual bowls. Sprinkle with tomatoes and cilantro; serve hot.

Nutrition information per serving:

Calories70Fat2 gSodium125 mg