Eggplant Gazpacho Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside.
• In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Transfer to a large bowl. (Eggplant should brown and tenderize but still maintain its shape.) Heat another 1/4 cup oil, then add remaining eggplant; season and repeat.
• While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain pasta. (You might not use all the pasta water.)
• Add another 2 tablespoons oil to the skillet and reduce the heat to medium. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar.
• Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Season generously with salt and pepper. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.)
• Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Pass with additional olive oil for drizzling, if desired.

Steps:

• Preheat oven to 325 F. Drizzle cut side of each eggplant half with 1 Tbsp. oil. Sprinkle with salt and pepper. Place eggplant, cut side down, on rimmed baking sheet. Roast until very tender, about 1½ hours. Cool. Discard large seed pockets. Scoop flesh into bowl; discard skins. Set eggplant aside. Place tomatoes in processor; using on/off turns, process to coarse puree. Strain pureed tomatoes into large bowl and press on solids in strainer to measure 1½ cups tomato juice aside. Heat remaining 1 Tbsp. oil in heavy large skillet over medium heat. Add onions and garlic; sauté until onions are golden brown, about 25 minutes. Add cumin and cayenne pepper; stir 1 minute. Add yogurt, lemon juice, and tahini; stir, scraping up browned bits. Remove from heat. Stir in eggplant. Place half of eggplant mixture into blender. With blender running, gradually add ¾ cup tomato juice, then 1 cup water. Season soup to taste with salt and pepper. Cover and refrigerate until cold at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Divide chilled gazpacho among bowls. Drizzle gazpacho with extra-virgin olive oil and serve. *Sold at some supermarkets and at natural foods stores and Middle Eastern markets.

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.