Sauteed Kale and Eggplant with Hollandaise Sauce

Ingredients

6 c. chopped kale, coarsely chopped
1 chinese eggplant, peel in alternating strips, cut lengthwise in half, chop into 1/2 inch rounds
2 zuccini, cut in half lengthwise, and chop into 1/2 inch rounds
3 strips of bacon
1/2 of a large onion, chopped
olive oil
salt, black pepper

Hollandaise Sauce
2 whole eggs
2/3 c. butter
1/4 tsp dijon mustard
1/4 tsp tabasco sauce or  a large pinch cayenne pepper
1 tbsp lemon juice
1 large pinch salt

Chop all veggies and cook bacon first in a dutch oven.  Once the bacon is cooked, remove the strips, leaving the grease and add 2 tbsp of olive oil.  Add the onion and eggplant.  Saute on med-high fire for 2 minutes and add the zuccini.  Cook for another 2 minutes and add the kale.  Season with salt and pepper to taste.  Chop the bacon coarsely and add it back to the pot.  Cover it and steam for 5 minutes on a low fire.

While the veggies steam, use a blender to make hollandaise.  Add all ingredients except butter to the blender.  Blend it for 5 seconds to mix everything initially.  Put the blender on low and gradually add the melted butter until its gone.  Once incorporated, the sauce may not be thick enough. 

The sauce can be cooked to thicken it over a hot water bath or in the microwave.  If using the microwave, run it for 10 or 15 seconds at a time and stir between sessions until its thickened.  If using a water bath, set up a small pot of water on stove, and set a larger bowl inside it.  Pour the loose hollandaise sauce into the bowl.  Once the water's boiling and steam is emitting, stir the sauce until its thickened properly.  Remove from heat and serve the vegetables with hollandaise drizzled over.

Carrots and Eggplant with Apples

Carrots and Eggplant with Apples

4 large carrots, chopped
1 chinese eggplant, chopped
1 medium granny smith or other apple
2 tbsp lemon juice
2 tbsp cherry juice OR 1 tbsp honey
pinch of allspice
2 pinches of ginger
1/4 tsp black pepper
1/4 tsp salt
peanut oil

Use enough peanut oil to cover the bottom of a saucepan and start frying the carrots on medium-high heat.  Add the eggplant and apples after 4 minutes.  Add the seasonings.

Alex's Mediterranean Eggplant Casserole

Ingredients:

1 large american eggplant, cut into 1/2 inch wedges
1 can diced tomatoes
3 medium zuccini, chopped into large 1/2" chunks
1 c. cooked chickpeas
1 1/2 tsp minced garlic
1 tsp dill
1/2 tsp black pepper
1 tsp. sea salt
1 tbsp dried parsley
2 tbsp red wine vinegar
1/4 c. olive oil
fresh lemon
sea salt


soak eggplant in cold water and 1 tsp sea salt for 5 minutes.  Prepare other ingredients.
Drain eggplant and fry in flying pan with olive oil, stirring frequently.  Once lightly browned, add remaining ingredients and put into a casserole pan.

Bake at 375 for 45 minutes.

When done, squeeze fresh lemon over the casserole and serve with Tzatziki sauce.