Any good recipes for eggplant?

Never even eaten it - got a fresh one from a co-worker's garden and want to do it right - please help.Any good recipes for eggplant?
You will learn to love eggplant--it's veggie, but it has the texture of a meat.





Be sure to soak (sliced or cubed) eggplant in salty water for at least 30 minutes before cooking in any recipe. Unless you do this, it might taste bitter.


There are many fantastic eggplant recipes, especially in Middle-Eastern cooking.





A super one is ';Imam Bayeldi';-


This is halved, baked, stuffed eggplant.





2 eggplants


4 T. olive oil


1/4 tsp. ground cumin


1/2 tsp. ground coriander


freshly ground pepper


1/2 cup. coarsely chopped onion


1/2 cup skinned and chopped tomatoes


3 T. white or golden raisins


1 clove garlic, peeled and chopped


1/4 cup tomato paste





Cut the stems from the eggplants and slice them in half lengthwise. Scoop out the flesh to leave a shell 1/4 inch thick. Sprinkle salt over the shells and the flesh scooped out and place in a colander to drain for 30 minutes. Rinse and dry well.


Preheat the oven to 400F. Heat the oil, add the cumin, corander and pepper and cook for 1 minute, then add the onion and fry until transparent. Cut the eggplant flesh into small chunks, add these to the onion and fry until they are almost soft. Put in the tomatoes, raisins, garlic and tomato paste---continue cooking until the tomatoes have almost broken down into a puree. If the mixture seems dry, add up to 1/4 cup water. Fill the eggplant shells with the cooked mixture and place them in a baking dish. Bake the eggplant for about 40 minutes.Any good recipes for eggplant?
Perfect Stove-top Eggplant Casserole:


(Jessica)


ingredients:


1 large seedless Italian eggplant


6 Tb butter or butter/olive oil combo


1 tsp cilantro, basil, or oregano


1 tsp salt


1-2 tsp garlic powder


1/4-1/2 tsp black or white pepper


1 (15 oz) can diced tomatoes or fresh diced equivalent (do not drain liquid)


1/4-1/2 cup grated Parmesan or Romano cheese


5 oz shredded melting cheese such as mozzarella or cheddar





directions:


*Peel eggplant %26amp; dice into bite sized or slightly larger chunks.


*Heat butter or butter/olive oil combo in 12 inch nonstick skillet


*Add eggplant dices.


*Sautee until coated in butter.


*Season with salt %26amp; pepper.


*Add cilantro %26amp; garlic powder.


*Sautee until eggplant is evenly coated with all spices.


*Brown eggplant on med-high heat until eggplant reduces about 1/3 in volume and most pieces appear browned.


*Add diced tomatoes with juices.


*Stir until well-blended.


*Add Parmesan cheese %26amp; stir until blended.


*Simmer for about 5-10 minutes on medium heat, taking care not to scorch.


*It’s all right if bottom continues to brown, but stir occasionally.


*Sprinkle mozzarella cheese on top of eggplant mixture, and allow to simmer until all the cheese is melted.


*DO NOT STIR AGAIN AFTER THIS LAST STEP


*Serve by scooping from “underneath” with a spatula and sliding onto a dish.


*Sprinkle with more Parmesan if desired.
If you want to keep it simple, just slice it up, dip it in some flour and pan fry it in a little olive oil. If you want to really get serious with your eggplant, get a good Greek cookbook and make Moussaka!
EGGPLANT PARMIGIANA





HINT: I put tomato soup and crushed tomatoes and cooked it over the stove instead of Tomato Sauce.





1 med. eggplant (about 1 lb.), cut crosswise into 8 rounds, each about 3/4


inch thick


1 tbsp. plus 1 tsp. olive oil, divided


Salt and pepper


2 tbsp. diced onion


1 garlic clove, mashed


1/2 c. tomato sauce


Dash of oregano leaves


4 oz. Mozzarella cheese, shredded


2 tsp. grated Parmesan cheese





GARNISH


1 tbsp. chopped fresh parsley





Brush 1 side of each eggplant slice with 1/4 teaspoon oil. Transfer slices to non-stick baking sheet, oiled-side up, and sprinkle each with dash of salt and pepper.


Bake at 400 degrees until browned, about 10 minutes. Turn slices; brush each with 1/4 teaspoon oil and bake 10 minutes longer.





While eggplant is baking, in small non-stick skillet, combine onion and garlic; cook until onion is tender.





In shallow 1 quart casserole, spread 3 tablespoons tomato sauce; sprinkle sauce with oregano. Arrange eggplant in casserole, overlapping slices, and pour remaining sauce over eggplant; top with onion mixture, then cheeses.





Reduce oven temperature to 350 degrees and bake Eggplant Parmigiana until cheese is melted and browned, 25 to 30 minutes; serve garnished with parsley. 2 servings.





IT IS AN AWESOME RECIPE!
my favorites to eat





Portobello Stacks





INGREDIENTS


4 portobello mushrooms


1 large onion, sliced 1/4 inch thick


1/4 cup balsamic vinegar


1 eggplant, sliced into 1/2 inch rounds


1 tomato, sliced 1/2 inch thick


4 slices provolone cheese


DIRECTIONS


Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.


Preheat oven to 350 degrees F (175 degrees C).


On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.


Bake in preheated oven for 30 minutes, or until cheese is golden brown.





Eggplant, Zucchini and Sweet Red Pepper Stew





INGREDIENTS


1 eggplant, cut into 1 inch cubes


1/4 cup olive oil


1 cup chopped onion


5 cloves garlic, chopped


1/2 cup Basmati rice


1 zucchini, cut into large chunks


1 large red bell pepper, chopped


3 fresh tomatoes, diced


1 cup Marsala wine


1 1/2 cups water


1/2 teaspoon salt, or to taste


1/4 teaspoon red pepper flakes


1/4 cup chopped fresh basil


1/4 cup chopped fresh parsley


1 sprig fresh rosemary, chopped


DIRECTIONS


Place eggplant in a colander and sprinkle with salt.


Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.


Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.


Remove from heat and stir in basil, parsley and rosemary.
Here is a wonderful list of recipes:





http://www.italianfoodforever.com/iff/ne…





Here is my husband's and my favorite:





http://www.italianfoodforever.com/iff/ne…





By the way, if you find that you like this one, you can buy it in a frozen dinner that is delicious.....look for Michael Angelo.
prepare a batter using self raising flour. add salt, chillies crushed garlic and indian curry spice. cut the eggplant in thin slices. dip the slices in the batter and deep fry. can be served with afternoon tea.