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Chinese Eggplant with Tangy Garlic Sauce

Posted on by The Olive Oil Hunter

I particularly love the sauce for the eggplant—try it on chicken, pork, and Asian noodles, too. A common misconception is that olive oil is too flavorful for Asian cooking, but that myth was dispelled some time ago by Melissa Wong, a great friend of the Fresh-Pressed Olive Oil Club and a consummate foodie. You’ll read more about Melissa in the Pressing Report that comes with our next quarterly shipment of olive oils—she’s the force behind one of my amazing Australian selections. If you’re not currently a member of the Club, please click here to join now, so you don’t miss my sumptuous trio of Oz oils in September.

Ingredients

For the sauce:

  • 2 teaspoons cornstarch 
  • 1 tablespoon extra virgin olive oil 
  • 1-1/2 teaspoons finely minced garlic
  • 1 teaspoon finely minced ginger
  • 1/4 cup rice wine vinegar
  • 1/4 cup white sugar
  • 1/4 cup water
  • 1/2 teaspoon dried red chili flakes, more to taste
  • 2 teaspoons low-sodium soy sauce 

For the eggplant:

  • 2 small purple or white Chinese eggplant (about 8 ounces), sliced into 1/2-inch discs
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 2 scallions, thinly sliced

Directions

Step 1

Make the sauce: In a small dish, dissolve the cornstarch in 1 tablespoon water; set aside. Heat a saucepan over medium heat. When hot, add the olive oil, garlic, and ginger, and cook until the aromatics soften. Add in the rice wine vinegar, sugar, water, chili flakes, and soy sauce. Bring it to a boil, stirring constantly. Add in the cornstarch mixture and cook for 1 to 2 minutes more until the sauce thickens. Remove from the heat. 

Step 2

Make the eggplant: To extract excess water, place the eggplant discs in a colander set over a bowl and toss with the salt. After 15 minutes, rinse with cold water, then pat dry with paper towels.

Step 3

Heat a large skillet or flat-bottom wok. Coat the eggplant discs with the cornstarch. When the pan is hot, add the olive oil, garlic, and ginger and cook until the aromatics soften (don’t let them burn). Add the eggplant in a single layer and cook undisturbed for 5 minutes, then flip and continue cooking until brown on both sides. 

Step 4

Transfer the eggplant to a serving bowl and top with 1/2 cup sauce; serve the rest separately.

Yields 4 servings

Tropical Shrimp Salad

Posted on by The Olive Oil Hunter

This shrimp salad refresh uses a light vinaigrette to bring out the flavors of the shellfish as well as the mango and avocado. For ease, zest the citrus fruits before juicing them.

Ingredients

For the vinaigrette:

  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 2 tablespoons lime zest
  • 1/4 cup fresh lime juice
  • 2 teaspoons honey
  • 1 teaspoon low-sodium soy sauce
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon finely chopped fresh cilantro or flat-leaf parsley

For the salad:

  • 1 pound jumbo or extra-large shrimp, preferably wild caught, peeled and deveined if needed
  • 1 large ripe mango, diced
  • 1 large ripe avocado, diced
  • 12 cherry tomatoes, halved
  • 6 cups mixed lettuces such as arugula, radicchio, and green leaf, rough chopped

Directions

Step 1

Boil the shrimp in a large pot of salted water until they turn pink, 3 to 5 minutes; drain and set aside to cool.

Step 2

In a small bowl, whisk together the zests, juices, honey, and soy sauce. Keep whisking as you drizzle in the olive oil. Fold in the cilantro or parsley.

Step 3

In a large bowl, combine the shrimp, mango, avocado, and tomatoes. Drizzle on half the vinaigrette and toss gently. 

Step 4

Divide the lettuces among four plates and top with equal amounts of the shrimp mixture. Pass the rest of the vinaigrette separately.

Yields 4 servings

Caprese Bites

Posted on by The Olive Oil Hunter

Baked summer squash strips are perfect for making finger food roll-ups. For this recipe, I’m filling them with the ingredients of a classic Caprese salad, one of my favorite seasonal dishes. Try to choose squash that are the same thickness from tip to base.

Ingredients

  • Two 6- or 7-inch yellow summer squash or zucchinis
  • Extra virgin olive oil 
  • Coarse sea salt
  • 8 ounces fresh mozzarella
  • 12 cherry tomatoes, more as needed, halved
  • Basil leaves, to taste
  • Garlic chives (optional)
  • Balsamic vinegar of Modena
  • Freshly ground black pepper, to taste

Directions

Step 1

Preheat your oven to 375°F. Use the straight blade of a box grater or a mandoline to slice the squash into lengths about 1/8-inch thick. Each squash should yield about 8 slices.

Step 2

Arrange the squash slices on a rimmed sheet pan lined with parchment paper and lightly brush with olive oil, then sprinkle with salt. Bake for about 15 minutes until soft but not browned. Remove the pan from the oven and let cool.

Step 3

Cut the mozzarella into thin lengths; they should be about the width of each squash slice and a third as long. Center a piece of mozzarella on a squash length, top with a cherry tomato half, pressing it in to anchor it, and then with a basil leaf. Roll up the squash and tie it with a chive or secure it with a toothpick. Arrange the bites on a serving dish and drizzle with balsamic and more olive oil. Sprinkle on salt and black pepper to taste.

Yields 4 to 8 servings

Very Berry Chocolate Bars

Posted on by The Olive Oil Hunter

Olive oil enhances dark chocolate by adding a fresh, slightly herbal taste. Raspberries and pistachios add layers of flavor and texture. Tip: Blueberries and almonds are another great combo.

Ingredients

  • 3 ounces raspberries 
  • 8 ounces dark chocolate discs or pieces, preferably 70% cacao
  • 2 tablespoons extra virgin olive oil 
  • 1 ounce shelled, unsalted pistachios

Directions

Step 1

Rinse the raspberries and pat dry with paper towels; set aside.

Step 2

Melt 6 ounces of the chocolate in a glass bowl placed over simmering (not boiling) water, stirring with a silicone whisk or spatula until fully melted. Carefully remove the bowl from the heat and place on a towel or hot pad on your counter. A few pieces at a time, add in the rest of the chocolate. This tempers it, or brings it down in temperature, so that the finish of the chocolate bars will be shiny. (If you have an instant-read thermometer, the chocolate on the stove should reach about 118°F and go down to 90°F after you add in the rest.) Stir in the olive oil until fully incorporated.

Step 3

Line a cookie sheet with waxed paper. Pour out the tempered chocolate in three sections and use an offset spatula to smooth each one out to a 4-by-3-inch rectangle (don’t worry about being too exact). 

Step 4

Sprinkle equal amounts of raspberries and pistachios on each bar. Let the chocolate harden in a cool spot for two or more hours, then use a spatula to transfer to a glass container. Store in the fridge and enjoy within 3 days. 

Yields 3 bars