What a great day, its Friday, the weather is cool and the sun is out…….All is right in the world today. I am working from home today getting my menu’s in order for school to start, my first full day feeding my girls will be on Thursday, September 9th, It’s going to be so much fun this year. It’s really a blessing to love what you do, I have always enjoyed cooking and have found pleasure in all of my jobs, even though some were too stressful, and then there was my forced retirement because of my carpal tunnel surgeries when I was told I couldn’t do this type of work anymore, or did they shouldn’t……hmmm, I forget. I was a manager for about 5 years having minimal contact with food, but if you haven’t been able to tell, I am a control kind of person, a true chef…..lol……and if the chef that worked for me wasn’t up to my standards, we had problems…..sigh…….so I found my way back into the kitchen, so my hands a little numb, oh well it could be worse. At least I’m loving my job.
So enough of ramblings let’s move on to why everyone’s here today. Turkish Orange Eggplant, need I say more…….I showed you these little beauties in my last post with an idea in mind, but needless to say, it didn’t quite come out the way I planned……but we’ll get to that in a little bit. So after scrambling to come up with an idea of how to best use these little beauties, it hit me yesterday with the clarity of my restaurant days! I would stuff them…….an aha moment!! I do love my aha moments, I was going to make a vegetable stuffed rice for them, I put my rice on to cook, and started to cut and scoop out my little eggplants. Then I had another aha moment, and let me tell you it was a good one!!!!! I would have served these in my restaurant and people would have loved them! Again, it’s not like I’m reinventing the wheel, it’ just being well-read, not being afraid to try things and sometimes fail, and a little thinking a little outside the box.
I think if I have a gift it’s blending flavors, knowing without knowing what will go well together, so not really having any idea of what I was doing I started adding to my stuffing. I thought raisins, (I had golden raisins, even better), I thought pistachio’s ( I guess you’ve figured out I love pistachio’s), of course, it had to have some caramelized onion, and there was the eggplant from inside those little beauties. I was getting ready to season them, keep it simple Dennis, and as I went in my pantry I saw it……unopened, beckoning me……have you forgotten me Dennis, I was meant to be used, not stored…..sigh……yes my friend I had forgotten you.
I had read about Dukka (Egyptian Seasoning) and I think I even had a recipe for making it and had wanted to try it at school, so when I saw the seasoning at Wegman’s I thought it would be a good way to get acquainted with it. For those of you unfamiliar with it, it is a blend of ground hazelnuts, sesame seeds, salt, coriander, cumin, black pepper, and cinnamon, how good does that sound. I have to say it smelled heavenly, I added some barrel-aged feta, and also some low-fat Greek Yogurt and I was in business……I had some green chili sauce in my pantry and I used that as a base to bake my little stuffed beauties, and it was a good choice. Now I know what you’re saying, chef, I’m appalled, you didn’t roast your own Chile’s and make your very own green chili sauce. I know, bad chef…..but there are only so many hours in the day, and sometimes you find good products that make life easier. The green chili sauce was one of them. So here are my Stuffed Turkish Orange Eggplants.
Stuffed Turkish Orange Eggplants
2 cups cooked rice or grain of your choice
1 cup chopped Eggplant (insides of the one your stuffing, get rid of seedy parts)
1/2 cup chopped onion
1 clove garlic chopped
1/2 cup golden raisins
1/2 cup chopped pistachio’s
1 Tablespoon finely chopped Cilantro
1/2 Tsp Sea Salt
2 Tbsp Nile Dukka
1/4 cup Barrel Aged Feta (or any feta)
1/2 cup Low Fat Greek Yogurt
In a sauté pan, add some olive oil and sauté your onion, eggplant and garlic for a few minutes, then add the raisins, pistachio’s, salt, dukka and cilantro. Let this mixture cook for 2-3 minutes then add your cooked rice to your mixture and blend it all together. (other grains would work too, I think Quinoa might be really good with this!),
Remove from heat add in your Greek yogurt and feta and set aside to cool.
When your mixture has cooled stuff your eggplants with it and make a nice mound on top.
Find a baking dish that will hold everything upright and not allow them to fall over, add your can of Green Chili sauce tot the baking dish and place all your eggplants in the dish. Cover with foil and bake for about 30 minutes, uncover and bake an additional 10 minutes.
This would be a great filling for tomatoes, zucchini, or any other stuff-able vegetable you might want to use, you may just need to adjust your baking time.
These Turkish eggplants were certainly a hit with my wife’s family, they looked great, no one had ever seen one before, and the spices blended perfectly, there was some heat to it, but it was a tasty heat, not overwhelming at all. The eggplant itself was a little bitter when raw, but cooked well and absorbed flavors well. I will definitely use the stuffing again, and most definitely use dukka at school, my girls will love it!
Now for the second part of my post. I had originally decided to use the Orange Turkish Eggplant as a topping for a Goat Cheese Tart. I had seen a gorgeous tart from Victoria @ Le Petit Plats de Victoria she had made a zucchini goat cheese tart, with a wonderful shortbread crust and I thought it would be great with Grilled Eggplant!! The shortbread crust intrigued me, so I pulled out my food processor and whipped up a few batches of dough, it was certainly simple enough, the only addition I made was to add fresh herbs to the flour before mixing in the butter, pulsing it to mix it well throughout the flour.
I made two crusts, one with fresh Basil which I did a sliced Tomato topping on, and one with fresh Rosemary and fresh Thyme that I did the Turkish Orange Eggplant on.
Goat Cheese Tart
Crust
2 1/4 cups All Purpose Flour
3/4 cup chilled Butter cut into pieces (original recipe said softened butter)
1/4 tsp salt
1 Tbsp fresh chopped herbs ( use more if you like)
1/4 cup Ice Water
1 Large Egg (lightly beaten)
1 Tbsp Balsamic Vinegar
in your food processor add flour, salt and fresh herbs, pulse until herbs are well blended throughout the flour.
add chilled butter and pulse until you get soft crumbs, add ice water and pulse again 4 or 5 times.
remove from the food processor and add your egg and balsamic vinegar, work these in by hand. (I’m not really sure why but the original recipe said to). Chill your dough for about 30 minutes so its easy to work with.
Goat Cheese Filling
6 oz Goat Cheese
3 oz of Feta
1/4 cup of Low Fat Greek Yogurt
2 Large Eggs
salt and pepper to taste
Mix together all your ingredients till smooth. This can be done ahead of time and placed in the refrigerator.
Set up your tart crust, either free form or in a tart pan of your choice, (the shortbread recipe should give you enough for two regular sized tarts, my free form tarts were huge) . Flour your working area and roll out your dough to a circle, or just use your hands to form it. The recipe did not call for it, but I would bake the shell for about 10 minutes, the center of my free form tart just wasn’t cooked enough. Then top the tart with your goat cheese mixture and vegetable of your choice, I grilled the Turkish Orange Eggplant first, but my tomatoes were raw. Bake your tart at 350 degrees for 15-20 minutes depending upon your topping.
I cooked the tarts on my pizza stone, I don’t know if that made any difference, and the one problem I had was my dough was too thick, even as large as I had made the tarts. That’s why I suggested rolling it out and using tart pans. The rosemary/thyme dough was incredible, the basil didn’t really come out in the dough as well (maybe adding sundried tomatoes to it would help). I only really had one problem with my finished product that I couldn’t overcome and hadn’t anticipated, and it was a biggie…….my wife doesn’t like goat cheese…..sigh…..she thought it was ricotta, took a big bite, and the expression on her face told it all.
Now if you do like goat cheese, you will love these tarts, especially with the shortbread dough, which she did like. Again my only suggestion would be to make these in tart pans, an oblong one would even be nice if you had one, and to make the dough thinner on the bottom, just make like you would make a normal tart. The recipe should make enough dough for regular size two round tarts. The original recipe called for straight goat cheese, but you know me and I had to add my own touch, so I added some of the barrel-aged feta I had and some low-fat Greek yogurt.
They were very good and worth making, I added a little mozzarella and basil for the last 5 minutes of baking on my Tomato Tart, and you can’t see it but I added a little marinara on top of the goat cheese under the eggplant on my eggplant tart. Feel free to experiment with your own variations!
slfisher says
what kind of green chile sauce does it use?
Chef Dennis Littley says
You can use whatever brand you have in your local stores. It’s not a super hot variety. It’s a typical Mexican sauce.
Anja says
Bardzo się cieszę, że znalazłam te przepisy. Sadzę Red Turkish co roku i zawsze długo myślę co z nich ugotować. Wcześniej traktowałam je jako ozdobę mojego warzywnego ogrodu.
I am very happy that I found your recipes. Every year I have a red Turkish in my vegetable garden and I always think for a long time what to cook from them. Previously, they were just an decoration of my vegetable garden.
Chef Dennis Littley says
I hope you enjoy them Anja!
Catherine Edwards says
I was looking for a recipe for the gorgeous little orange eggplants that I grew and found all these great ideas. Small little things, I almost thought I did not let them grow enough. I ended up baking them with a little coconut oil and no seasoning salt for lack of know how to doll them up. They were very, very tasty and I am so thrilled they grew in my garden. God is so good! He gives perfect gifts to His children. AMEN! & has blessed you with your artist gifts!
cristina says
Hi Chef Dennis!! I was looking for info on the Turkish Orange eggplants and your blog came up! Beautiful post with inspiring ideas on how to use it and now looking forward to growing these (if possible!). 🙂
Chef Dennis Littley says
Thanks for letting me know Cristina, I hope my post was helpful!
Candace says
Every time that I stop by over here I get hungry! And I just ate! I have never seen Turkish Eggplants before. What a beautiful vegetable.
Candace
Yenta Mary says
I've never seen the beautiful little orange eggplants — they're gorgeous! And stuffing them was inspired … sigh … 🙂
Cristina says
Chef: You create some of the most beautiful and tasty looking food. The Stuffed Turkish Eggplants look so festive (at first glance, they look like little pumpkins) and must be delectable bites. Interesting that Nile Dukka seasoning and anything with feta has my vote.
Would luv a slice of that goat cheese tart for dinner right now! 😉
Linda V @ Bubble and Sweet says
You always manage to get the prettiest produce, just so gorgeous to look at.
Victoria says
I'm verry happy that my zucchini goat cheese tart gave you the idea to create this delicious recipe!!!
denise @ quickies on the dinner table says
I have never seen these beautiful eggplants before but I'd buy them in a hearbeat, if I did!
Love the goat cheese tart though everything else looks incredible, expecially the salsa. You are making me so hungry, it's almost criminal!!
Salsa Verde says
The orange eggplants look so delicious and the tart… I LOVE goat's cheese. What a great combination!!
Cheers,
Lia.
fortheloveofyum says
I always love checking up on your blog, your recipes are so very unique and eye catching. I've never heard of orange eggplants and am quite intrigued by them!
Foodessa says
Dennis…it's truly getting excessively difficult to visit you on an empty stomach. What can I say…I'd have this for breakfast, lunch and dinner…absolutely tantalizing!!!
Now, I'm convinced I should start using the Doukka spice too ;o)
Ciao for now,
Claudia
amanda says
These look amaaaazing! I can't wait to try the tart out…
whatsfordinneracrossstatelines says
Amazing as usual! Love the stuffing, I love all the different elements combined and the pizzas, yum! The girls sure are lucky to have you teaching them! Have a great day!
-Gina-
Meg (The Red Spoon) says
Wow! I've never heard of an orange eggplant! These look great!
Gitte says
Turkish Orange Eggplant. I have never seen them before but they are beautiful, I can't get over the colors. Both of your dishes look delicious, thanks for sharing.
A SPICY PERSPECTIVE says
Wow, they both look amazing! I've never seen this sort of eggplant–they're so pretty! And the goat cheese tart sounds divine!
penny aka jeroxie says
I love the look of these eggplants. They don't have it downunder… a pity.
a. maren says
holy shamoley, these look lovely! that goat cheese tart had me drooling! and such beautiful colors…
Raina says
I have never seen these eggplant. I would have probably thought they were little pumpkins if I had..lol Thanks for enlightening me. Two amazingly delicious looking dishes. Thanks for sharing:)
Samantha @ The Savvy Soybean says
Those eggplants are out of this world!! Your food always looks so fresh and fantastic.. I love that you post so many veg-friendly recipes. I'm definitely bookmarking these, as I have so many others from you. Thanks!
SMITH BITES says
Have never seen those eggplants before but man oh man, are those just gorgeous – and that stuffing is fabulous too! And what's not to love about pizza? Not a darn thing – another great one Chef!
Karen says
I've never seen these eggplants – they're beautiful! Love the stuffing – will try a version with some homegrown tomatoes in the next few days.. thanks 🙂
Kim at Rustic Garden Bistro says
Don't you just LOVE "aha" moments? I love the moment when you get the spark of an idea, regardless of whether or not they work out. [K]
dmcgirl says
I actually grew those last year and didn't know what to do with them! I had a patio garden going, but this year I decided to take some time off from growing, too much work! But oh now I wish I had some because you make them look so wonderful, stuffed and pizza! You do have a gift for sure!
Mgoh says
geez…I'm drooling!!! looks AWESOME!!!
Tes says
Chef,
I love this recipe! It's very beautiful and healthy. I feel so good about this 🙂
Mo says
Your food is so beautiful, Dennis! 🙂
Ruth says
hey Chef, thank you for stopping by my blog! what an awesome blog this is.. i'm so in love…:)
A new follower now..:-))
Lauren @ Delicateflavor says
I have never seen these eggplants before. They look beautiful! I will have to look for them in my local Farmers' market.
comfortfoodieadventures says
Absolutely beautiful! I need to eat something before I start devouring my laptop screen. I've never seen Turkish Orange Eggplants, they look amazing. As for the goat cheese tart, I think it would be the end of my lactose intolerant little self, but it may be worth it…
M
Polly Motzko says
Hello Chef Dennis,
You always put a big smile on my face when I see your amazing and always beautifully presented dishes. 🙂
I saw it on Chef Ryan Boudreaux's page on Facebook and it caught my attention, and it turned out to be yours. He loved it and is telling his friends. 🙂
I have never seen anything like some of the produce you come up with here, though I know it is here…just haven't located it YET. 😉 I take it that is a spice you refer to as "____Duka" I have never heard of that or a "shortbread crust". Interesting and it looks really great.
It is so incredible and POWERFUL how the internet is like a massive loudspeaker for the world. That is why I take so much TIME in what I write and present "out there in cyberspace."
I have a link for you that I just put up:
http://cookingupastorminca.ning.com/profiles/blogs/farfalle-with-sun-dried-tomato
Sun Dried Tomatoes, some of my Poached Garlic-that seems to be going over big with 3 of my friends and their families…a little extra virgin olive oil and Chablis wine with a little 2% evaporated milk-or heavy cream-makes the sauce.
Hope you like it.
God bless and I will email you when I get a chance.
Paulette Le Pore Motzko
Grace says
I've never noticed these at the market, not sure we can even get them in our neck of the woods, they look delicious! Dennis would you serve these to the girls, just wondering if my two would be open to trying it out. They are usually pretty good about trying everything.
Gree says
I have never heard of Nile Dukka, but it sounds divine, especially in those gorgeous stuffed eggplants. You are truly an artist Dennis, those goat cheese tarts made me want to eat the screen!
grace says
wow, dennis, i LOVE the things you chose to stuff into your unique little eggplants! that tart is awfully appetizing as well. good stuff, sir!
Sweet Artichoke says
OMG, these eggplants are amazing. I believe that from now on, I will be visiting every single market in my region to try to find these! The stuffing sounds delicious.
Trissa says
You surely have a great talent of melding flavours together – I always come to your blog for inspiration… how I wish I had access to these eggplants. And as for loving your job – am so glad you do. Nothing's worse than spending days doing something you hate!
Ameena says
I'm not sure why I've never heard of Turkish Orange Eggplants but I am absolutely mesmerized by these. How can you have not just one but three fantastic recipes in just one post? I am so impressed!
I am glad your hands are in better shape…I can relate to the carpal tunnel! My hands are killing me!! And yet I keep typing away…
Sushma Mallya says
They look so gorgeous,so yum
Kaz says
I've never seen orange eggplants before seeing them on your blog! How neat! Once again, you create culinary genius. I love the sweet/savory/tart/crunchy combination. I'd have to leave out the dairy, but I could definitely make this to fit around my food intolerances! Thanks for another delicious post, Dennis! =)
Ashley says
I HAVE to try this Goat Cheese Tart! It looks amazing 🙂
Michelle says
Mmmm yum – on both counts. I LOVE goat cheese, and now I have a taste for my goat cheese pizza. Thank a lot….
But I have to ask – what is barrel aged feta? I've never heard of that one, and I'm guessing never eaten it – but of course I'm intrigued!
Kelsey says
i get so excited seeing new types of produce for the first time. im always on the lookout but im not sure ive ever seen turkish orange eggplant! im guessing it must taste similar to the purple varieties… they remind me a bit of tomatoes tho.. hmmm they sure look FANTASTIC on tarts/pizzas 🙂
baking.serendipity says
I love the stuffed eggplant, but seriously have my eyes on that tart. It looks delicious! Enjoy preparing for the new school year 🙂 I'm jealous of your late start date! I'm three weeks into teaching already this year!
Marcellina says
I love stuffed eggplants and yours sound fantastic! I have never seen these particular eggplants but they are perfect to stuff. And your tarts make my mouth water!
Hannah says
Incredible, I've never seen eggplants like this before! They're gorgeous, both raw and in your tempting tart.
Eden says
Hello,
I just found your blog and I love your creativity! I did a post on my own blog a little while back on eggplant desserts! Your turkish ones look gorgeous! If only I could find them in my area! I think people dont realize how versatile eggplants can be. We used them a lot in culinary school, but I find most home cooks never buy them. I'm glad youve put them in the spotlight
Eileen says
Those look delicious! Very eye catching too. Thanks for sharing.
Chef Bee says
That pizza looks amazing. Thanks for sharing and your pictures are great.
Plan B
Drick says
what a treat, nice blend of seasonings and the crunch of the nuts with the sweetness on the fruit, just great – rice never had such good company… and the tarts look amazing…
Nirmala says
Gorgeous. Your food is always gorgeous, creative and fun. I have not tried tarts and I think I should. Now I juste need to get a pan.
Lisa {Authentic Suburban Gourmet } says
Never seen those little orange eggplants – thank you for introducing them. Love the recipe!!!
Rick says
I would die for that tart.