Any ideas for a great eggplant recipe that is not eggplant parmasean?

I like to make Ajvar -- it's a spread made out of roasted eggplant and peppers (either hot or sweet) which you put on good bread. Yum. Here's a basic recipe:





1 eggplant


1 red pepper


2 cloves garlic


3 tablespoons lemon juice





Bake eggplant until roasted, tender and swooshed (400 degrees about 1 hr 15 min). Bake or roast red pepper till tender. Cool eggplant and dice (I always peel the eggplant too). Cool pepper, seed and dice. Combine eggplant and pepper in bowl. Add 2 cloves of garlic, diced or pressed in garlic press. Add 3 tablespoons of lemon juice. Mash and chill.





NOTE: I've made this exact recipe and can vouch for it's easiness and tastiness. I've served it at parties before and people think it's like salsa.Any ideas for a great eggplant recipe that is not eggplant parmasean?
Make your favorite meatloaf mix. Cit the eggplant length wise and scoop out the eggplant. Keep that separate and chop or puree in a blender and add it to your meatloaf mixture. Mold the meatloaf mixtures into both sides of the eggplant and bake as you would a regular meatloaf. Voila! You now have stuffed eggplant which is delicious served this simple way. If you want to get fancier, put your favorite spaghetti sauce over each half while baking to add more flavors to the dish.Any ideas for a great eggplant recipe that is not eggplant parmasean?
Eggplant recipe site





http://southernfood.about.com/od/eggplan鈥?/a>
FoodTV.com ... you can search recipes by ingredients
Shred it and put it in your spaghetti sauce, egg rolls, meat loaf, any casserole. Eggplant makes a great meat filler. And if you are a vegetarian, it makes a great meat substitute in most recipes.
Cut up the eggplant into small pieces and steam them al dente'.


Sutee them with olive oil, garlic, salt, peper and crushed tomatoes.


Sprinkle feta cheese on top after removing from heat.


Serve on top of toated garlic cheese bread, or as a side with fish.
BABA GHANOUSH / EGGPLANT WITH TAHINI


====================================





Ingredients:


------------


3 large eggplants


2-4 cloves garlic, or to taste


Salt


1/2 cup tahini or less, depending on size of eggplants


juice of 3 lemons, or more to taste


1/2 tsp ground cumin (optional)


2 tblsp finely chopped parsley


A few black olives or 1 tomato, thinly sliced, to garnish





Instructions:


-------------


Cook the eggplants over charcoal or under a gas or electric broiler


(sear until skins are black and start to blister with the flesh soft and


juicy, rub skins off under cold water taking care to remove any charred


particles, then gently squeeze out as much of the bitter juice as


possible).





Crush the garlic cloves with salt. Mash the eggplants with a potato


masher or fork, then add the crushed garlic and a little more salt, and


pound to a smooth, creamy puree. Alternatively, use an electric blender


to make the puree.





Add the tahini and lemon juice alternatively, beating well or blending


for a few seconds between each addition. Taste and add more salt, lemon


juice, garlic, or tahini if you think it is necessary, and if you like,


a little cumin.





Pour the cream into a bowl or a few smaller serving dishes. Garnish


with finely chopped parsley and black olives, or with a few tomato


slices. Serve as an appetizer with Arab or other bread, as a salad, or


as a party dip.





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From: srivasta@theory.TC.Cornell.EDU (Sanjeev Srivastav)





BAIGAN BHARTA (MASHED EGG-PLANT)


================================





Cooking the eggplant:


---------------------


Poke the eggplants (say 2, medium sized ones) with a knife, and insert


slivers of garlic in the slits. The eggplant can be roasted either in a


conv. oven, a microwave, or ideally, on a slow charcoal grill. When


they are done (they become kinda' limp), peel, and mash up the insides.


Use a knife to cut up the long fibres.





Seasoning:


----------


In a wok, heat some oil, and add chopped onions, and chopped ginger.


Fry till the onions are semi-browned, and then add the mashed eggplant.


Add salt, and pepper to taste. Season with lots of chopped cilantro


(coriander leaves). Since the eggplant is already cooked, you need not


cook for long in the wok... just long enough to mix things up good. A


tomato or two chopped fine, and added with the eggplant also tastes


good.





Alternative sesoning:


---------------------


Chop onions, ginger, tomatoes, and cilantro, and mix *cold* with the


mashed eggplant, and a few table spoons of mustard oil. The mustard oil


gives a nice tangy taste. Look for mustard oil in your nearest Indian


grocery store. (Salt and pepper too.)





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From: jkandell@SkyBlu.CCIT.Arizona.EDU (Jonathan Kandell)





BENGALI EGGPLANT AND YOGURT WITH MUSTARD SEED


======================================鈥?br>




Ingredients:


------------


1 large eggplant--1 to 1 1/2 lb, tip cut off and cut into 1'; cubes


1 1/2 tblsp black mustard seeds, powdered in a coffee grinder


1 cup+ water


1/4 tsp cayenne pepper


4-5 tblsp mustard oil


1 tblsp panch pharon mix (equal parts of whole cumin, fennel,


fenugreek, mustard, kalunji seeds)


1 cup yogurt


1 1/2 tsp salt


sprinkle black pepper, cardamon powder (optional)





Instructions:


-------------


Soak ground mustard seed and cayenne in one cup of water. Cut up


eggplant into cubes. Heat mustard oil, put in panch pharon mix and


after a few seconds add the black mustard/cayenne water. This will


splatter so have a cover ready. Add eggplant and cook. You will


probably need to add additional water as the eggplant cooks to keep its


level about the same, perhaps another cup. Cover it for the last ten


minutes.





When the eggplant is cooked add a cup of yogurt and the salt, mix and


heat up yogurt, but do not boil.





Sprinkle a tiny bit of black pepper and cardamon over the top if you


want.





This dish also tastes good cold the next day.





Variation:


----------


Anasua Munshi tells me that in his grandmother's village they make this


without the yogurt, substituting green chillis for cayenne and using


only fennel for the panch pharon mixture.





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From: mukesh@berlioz.nsc.com (Mukesh Kumar)





BENGAN BARTHA


=============





Bake an eggplant in an oven 400 deg C for 30 to 40 minutes till it's


cooked right through and no hard portions remain. It should be cooked


to the core. The eggplant should be turned a few times so it cooks


evenly on each side and the skin does not blister. When it's done it'll


shrivel up a bit.





Bake 3 large tomatoes for 20 minutes at 350 deg C. till they cook right


through.





In a deep pan heat a little mustard oil. Drop in a table spoonful of


minced garlic and a table spoonful of minced ginger. Add a few thinly


diced hot green chillies. Stir for a minute or so till the mix. is


lightly browned. Now add in the cooked eggplant and tomatoes. Using a


spatula crush the eggplant and tomatoes very well till they mix


thoroughly. Simmer on low for 10 minutes. Add salt to your liking and


add some chopped green coriander to the dish and stir.





The dish is ready to eat. It's eaten with Daal and Rice but I just eat


it with hot rice. Enjoy and thank me.





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From: darsie@eecs.ucdavis.edu (Richard Darsie)





Source: Persian Cooking: A Table of Exotic Delights, by Nesta Ramazani,


1974, ISBN 0-8139-0962-7





EGGPLANT CASSEROLE (MIRZA GHASSEMI)


===================================





Ingredients:


------------


2 medium eggplants


2 medium onions, chopped


8 cloves garlic, grated


1/4 cup butter or shortening


1 tsp turmeric


1/2 tsp salt


1/4 tsp pepper


1 tomato


4 eggs





Instructions:


-------------


Roast the eggplants over a charcoal grill until brown. Or roast them in


a 400 deg F oven until brown on the outside and soft on the inside (test


with a fork). Cool and peel. Mash the pulp. Saute the onions and


garlic in the butter or shortening until golden brown. Stir in the


turmeric. Add the eggplant pulp and saute briefly, stirring well. Add


the salt and pepper.





Drop the tomato briefly into hot water to loosen its skin, and then


peel. chop it into small pieces, and stir them into the eggplant. Cook


over a low heat for 5 minutes. Beat the eggs and pour them over the


eggplant. When the eggs start to solidify, stir briefly, and serve.





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From: arielle@taronga.com (Stephanie da Silva)





EGGPLANT FANS


=============





Ingredients:


------------


3 medium sized eggplants, ends trimmed


2 large, firm tomatores, halved lengthwise, cored and thinly sliced


1/3-1/2 cup olive oil (75 to 125 ml)


1 large onion, finely chopped


4 garlic cloves, thinly sliced


4 tender artichokes


1/2 cup small pitted black olives, rinsed (125 ml)


2 bay leaves, crumbled


1 tsp mixed dried thyme, oregano and savory (5 ml)


Salt and pepper





Instructions:


-------------


Split the eggplants lengthwise. Place the halves, split side down, on a


chopping board, and cut each half lengthwise into 1/2 inch (1 cm)


thicknesses, leaving the slices attached at the stem end to form fans.


Slip tomato slices into the slits of the eggplant halves. Oil a large


gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter


half the onion and garlic over the bottom. Arrange the eggplant halves,


gently forced together, side by side in the dish.





Pour the remaining olive oil into a bowl. Pare the artichokes to the


hearts and quarter them, removing the chokes; place the hearts


immediately into the oil, turning them around to coat them completely


and protect them from contact with air. Force the quartered artichoke


hearts and the olives into the crevices around the eggplant fans. Fit


in the bay leaf fragments here and there, scatter the remaining onion


and garlic over the surface, and sprinkle with the herbs, salt and


pepper. Press everything into place to form as regular a surface as


possible. Dribble the oil left over from the artichokes over the entire


surface, adding a bit more if necessary. Place a sheet of aluminum foil


loosely over the surface and bake for about 1 1/2 hours, starting with a


very hot oven, preheated to 450F (230C), and turning the heat down to


about 350F (180C) after 10 minutes or so.





When done, the stem ends of the eggplants should be soft to the touch.


Sierve as an hors d'oeuvre, at room temperature.





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From: arielle@taronga.com (Stephanie da Silva)





IMAM BAYILDI


============





Ingredients:


------------


2 large eggplants


2 cups olive oil (the best quality you can afford)


1 large tomato


2 large onions


1 cup lemon juice


1/4 cup sugar


1/2 cup kosher salt


1 tblsp paprika


2 tblsp parsley


4-6 cloves garlic





Instructions:


-------------


Slice the eggplants in half and coat them with all but 3 tbsp of salt.


Cover with paper towels and place a weight on them to drain. Let sit 15


minutes.





Dice tomato, onions and mince garlic. Saute until garlic is brown and


onions are golden in 1/2 cup olive oil.





Add parsley, lemon juice, sugar, salt and paprika to taste to the tomato


mixture. Cook until about the texture of jam.





Scoop out a hollow in the center of each eggplant half. Wipe away the


salt. Place 2 of the eggplant halves face down in a skillet w/ half of


remaining olive oil, cook until browned and olive olive oil is absorbed.


Repeat using other halve and remaining oil.





Place the eggplant halves in a baking dish and fill the hollows with


tomato mixture. Place in 400 degree oven for twenty minutes. Serve,


garnished with paprika.





Alternately, the eggplant can be chopped and sauted in chunks until soft


and brown. In that case the baking step is omitted and the eggplant is


simply mixed with the tomato mixture.





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From: thomase@tekig5.pen.tek.com (Stan England)





MOUSSAKA


========


(Servings: 10)





Ingredients:


------------


4 eggplants - medium


4 tblsp butter


2 lb ground beef


3 onions - chopped


2 tblsp tomato paste


1/4 cup parsley - chopped


1/2 cup red wine


2 eggs


1/2 cup grated cheese


1/2 cup bread crumbs


6 tblsp butter


6 tblsp flour


3 cups milk - hot


4 egg yolks - lightly beaten


dash nutmeg


dash cinnamon


salt


pepper


cooking oil


grated cheese





Instructions:


-------------


Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving


1/2-inch peel between the strips. Cut into thick slices, sprinkle with


salt, and let stand between two heavy plates while browning meat and


making sauce.





In frying pan melt the 4 tablespoons butter and in it saute meat and


onions until meat is browned. Add tomato paste, parsley, wine, salt and


pepper, and water. Simmer until liquid is absorbed. Cool. Stir in


cinnamon, eggs, cheese and half the bread crumbs.





Make sauce: In saucepan melt the 6 tablespoons butter over low heat.


Add flour and stir until well blended. Remove from heat. Gradually


stir in milk. Return to heat and cook, stirring, until sauce is thick


and smooth. Add salt and pepper to taste and the nutmeg. Combine egg


yolks with a little of the hot sauce, then stir egg mixture into sauce


and cook over very low heat for 2 minutes, stirring constantly.





Brown eggplant slices on both sides in hot oil. Grease an ovenproof


casserole and sprinkle bottom with remaining bread crumbs. Cover with


layer of eggplant slices, then a layer of meat, and continue until all


eggplant and meat is used, finishing with a layer of eggplant. Cover


with sauce, sprinkle with grated cheese, and bake in a 350-degree oven


for 1 hour. Serve hot.





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From: scarletbegonias+@CMU.EDU (Mary Jane Kelly)





Source: LA Times.





ROASTED EGGPLANT AND RED BELL PEPPER SOUP


======================================鈥?br>




Ingredients:


------------


3 large Japanese eggplants (or 1 very large regular)


2 sweet red peppers


1 large onion, sliced


4 cloves garlic, crushed


1 quart chicken stock


1 bunch fresh basil


Salt and pepper


Extra virgin olive oil





Instructions:


-------------


Wash eggplants and split lengthwise in halves (in quarters if using 1


large regular eggplant). Lightly season with salt and pepper and


sprinkle with olive oil to taste. Roast at 400 degrees for 45 minutes


or until tender and golden brown. Puree flesh with skin in blender or


food processor and set aside.





Place peppers under broiler until skins are scorched on all sides.


Place in plastic bag for 10 min to soften, then peel and remove seeds.


Puree flesh in food processor until smooth. Set aside.





Heat 1 tbsp olive oil in skillet. Saute onion and garlic until tender.


Cover to sweat over very low heat for 5 min. Add roasted eggplant puree


and chicken stock to onion-garlic mixture. Cook over low heat 15 min


until flavors blend and mixture is heated through. Puree mixture in


blender or food processor until smooth, then strain into clean bowl.


Season to taste with salt and pepper.





To serve, place serving of soup in deep bowl and spoon red pepper puree


in center, swirling it into soup. Drizzle lightly with olive oil if


desired, and sprinkle with chopped basil.





Makes 6 servings, 150 calories each. It has a wonderful smoky taste and


is good either hot or cold.





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From: zola@hardy.u.washington.edu (reine des tournesols)





Source: Gourmet 4/92, Domain Chandon, Napa Valley, CA





ROASTED EGGPLANT SOUP WITH MOZZARELLA CROUTONS


======================================鈥?br>




Ingredients:


------------


1.5 lb Japanese eggplant, halved lengthwise


1 red bell pepper, halved lengthwise and seeded


4 tblsp extra-virgin olive oil


2 onions, unpeeled and halved lengthwise


3 plum tomatoes, halved lengthwise


8 garlic cloves


1 tblsp unsalted butter


3 fresh thyme sprigs, chopped fine


3 fresh oregano sprigs, chopped fine


3 fresh basil sprigs, chopped fine


8 cups chicken broth


1 bay leaf, crumbled


12 1/4-inch-thick slices of French bread, toasted


3/4 lb goat's milk mozzarella, grated coarsely





Instructions:


-------------


In a bowl coat the eggplant and the bell pepper lightly with 1


tablespoon of the oil and season the vegetables with salt and pepper.


In a foil-lined roasting pan arrange the eggplant, skin sides down, the


bell pepper, skin sides up, the onions, cut sides down, and the


tomatoes, cut sides down, and roast the vegetables in the upper third of


a pre-heated 400degree F. oven for 10 minutes. Put the garlic in the


pan near the tomatoes, roast the vegetables for 30 to 40 minutes more,


or until the bell pepper is charred, and let them cool. Remove the skin


from the bell pepper and the onions and coarsely chop the eggplant, the


bell pepper, the onions, and the garlic.





In a large kettle melt the butter with the remaining 3 tablespoons oil


over moderately high heat, add the chopped vegetables including the


garlic, the tomatoes, the thyme, the oregano, the basil, and enough of


the broth to just cover the mixture, and bring the mixture to a boil.


Add the bay leaf and simmer the soup for 30 minutes, or until it is


thickened slightly. In a blender or food processor puree the soup in


batches, transferring it as it is pureed to the cleaned kettle (the soup


will be thick and textured, flecked with black bits of the eggplant),


and heat it with the remaining broth over moderately low heat until it


is heated through.





Arrange the bread slices on a baking sheet, sprinkle them with


mozzarella, and broil the croutons under a preheated broiler about 4


inches from the heat for 3 to 4 minutes, or until the cheese is golden.


Ladle the soup into 6 bowls and top each serving with 2 croutons.


Serves 6.





(Also, instead of full slices as croutons, after broiling, with a sharp


knife the toasted bread can be cut into smaller croutons and sprinkled


onto the soup)





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From: lsamura@iniki.soest.hawaii.edu





SPICY HOT EGGPLANT SAUTEE - Yen King Restaurant


======================================鈥?br>




Ingredients:


------------


1 lb eggplant


Vegetable oil (preferably peanut oil)


2 tblsp shredded pork


1 tsp minced garlic


1/2 tsp minced ginger


5 to 7 diced chili pepper


1 tblsp cooking wine


1 tsp soy sauce


2 tblsp shredded bamboo shoot


10 straw mushrooms


1 tblsp shredded black fungus


1 cup chicken stock


1/2 tsp vinegar


1 tsp minced green onion


1 tblsp of a thick mixture of cornstarch and water


1 tsp glazing oil





Instructions:


-------------


Partially peel the skin off the eggplant lenghtwise. Cut the eggplant


into finger-size strips. Deep fry in oil until slightly brown. Drain.


Set aside. Heat wok for 20 seconds. Add 1 T oil, shredded pork, minced


garlic, minced ginger and the chilis. Stir 10 seconds. Add wine, soy


sauce, bamboo shoots, straw mushrooms adn black fungus. Stir and flip


the ingredients in the wok several times. Add stock, vinegar and green


onion. Simmer 20 seconds. Add cornstarch mixture and glazing oil.


Flip ingredients to blend in the thicken cornstarch and to spread


glazing oil. Serves 4.





Note:


-----


Spicy Hot Eggplant Sautee includes a glazing oil that can be used on


many stir-fry dishes. To make the glazing oil, simmering about a cup


each of ginger and green onion trimmings in 1 gallon of vegetble oil for


30 minutes. Strain the ginger and green onion from the oil which should


be put in a dark, well-sealed and clean glass container. The oil should


be keep in a dark, cool place for a couple of months.





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From: steven.frank%acc1bbs@ssr.com (Steven Frank)





SZECHWAN EGGPLANT AND TOFU


==========================


(Serves 4)





Ingredients:


------------


3 tblsp Soy sauce


2 tblsp Minced garlic


1/4 cup Dry sherry or Chinese rice wine


1 tblsp Minced fresh ginger


1/4 tsp Black pepper


1 tblsp White or brown sugar


Cayenne pepper to taste


1 tblsp Cider vinegar


3 Cakes firm tofu, cut into strips


3 tblsp Cornstarch


2 tblsp Peanut oil


8 Scallions: greens minced, whites in strips, keep separate


1 medium Onion, thinly sliced


1 large Eggplant, cut into strips, thinly


1 bunch Cilantro, minced (optional)


3/4 tsp Salt





Instructions:


-------------





Sauce:


------


Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add


enough water to make up to 1 cup. Place cornstarch in a small bowl, pour


in the liquid, pour on the liquid %26amp; whisk till dissolved. Set aside.





Heat a large wok over a high flame. Add oil %26amp; onion %26amp; stir fry for about a


minute. Add eggplant %26amp; salt %26amp; stir fry for 8 to 10 minutes till the


eggplant is soft. Add garlic, ginger %26amp; black pepper %26amp; cayenne. Cook a few


minutes more.





Add tofu %26amp; scallion bottoms. Stir the bowl of liquid that has been set


aside %26amp; add to the wok. Mix well %26amp; stir fry for another few minutes till


the sauce is thickened.





Remove from the heat %26amp; serve over rice topped with scallion greens %26amp;


cilantro.
Fried Eggplant :


Slice into thin rings


Salt


Dip into beaten egg mixture with 1/2 cup of milk


Dip into flour and deep fry unto brown


They are delicious. If you like fried squash you will enjoy fried eggplant also.
I like to serve the eggplants with lemon wedges to bring out the subtle flavor, but you could also serve them with a dollop of spicy tomato sauce.











3 Medium To Small Eggplants





1 Pound Mozzarella





2 Eggs





1 1/2 Cups Seasoned Bread Crumbs





Fresh Basil Leaves





Oil For Deep





Salt %26amp; Pepper








Cut the eggplants into round slices, about 1/4 inch thick. Cut the cheese into thin slices to match the size of the eggplant rounds. Beat the eggs, and place the breadcrumbs in a bowl. Take two equal sized slices of eggplant, and place a slice of cheese and a fresh basil leaf between them. Carefully dip the ';sandwich'; first into the egg dip, and then into the bread crumbs. Heat the oil in a large deep skillet about 1 inch deep. Cook the eggplant sandwiches until they are golden brown. Keep them warm in the oven, while you continue to cook the rest. Serve warm, or at room temperature.





______





or.....


You have the choice between using anchovies or thin slices of prosciutto ham.











1 Medium Eggplant





2 Tablespoons Salt





2 Eggs





2 Cups Bread Crumbs





Thin Slices Mozzarella Cheese





Thin Slices Prosciutto or Anchovy Fillets





Sun-Dried Tomatoes Packed In Oil





Oil For Frying








Peel the eggplant, and cut it into 1/4 inch slices lengthwise. Place these slices in a colander with salt sprinkled between the layers. Sit a heavy dish on top of the eggplant, and leave it to drain about 1 hour. Rinse, and pat the slices dry. Dip each slice first into the beaten egg, and then into the bread crumbs. Preheat the oven to 375 degrees F. Heat the oil to 375 degrees F., and fry the eggplant slices until golden brown. Drain on paper towels.





Slice the sun dried tomatoes into long slivers. Lay out each eggplant slice, and then place on this a couple of the sun dried tomato slivers. Place a layer of prosciutto, or anchovy fillet, and finally a slice of Mozzarella cheese, all cut to fit. Roll up the eggplant like a cigar lengthwise, and secure with a toothpick. Once you have completed all the rolls, place them on a slightly oiled baking sheet, and bake 7-10 minutes or until hot. Serve.








______





or.....


This recipe is a great side dish, light lunch salad, or even a tasty addition to an antipasti platter. If you cannot find the small, Italian eggplants used in this recipe, just look for the smallest ones you can find at your green grocer. I have made this salad both on an outdoor grill, as well as on my stove top grill with equally good results.








6 Small, Firm Eggplants (About 4-5 Inches In Length)





1/4 Cup Olive Oil





2 Cloves Garlic, Minced





1 1/2 Cups Ripe Cherry Or Grape Tomatoes Cut In Half





2 Green Onions, Finely Chopped





2 Tablespoons Chopped Capers





3 Tablespoons Chopped, Fresh Herb Of Choice (I used Parsley In The Photo, But Mint And Basil Work Equally Well)





2 Tablespoons Balsamic Vinegar





Salt And Pepper To Taste








Slice the eggplants into 1/2 inch rounds. Heat up the grill and brush it lightly with a little of the olive oil. Lay the eggplant rounds on the grill, and brush the tops lightly with olive oil. Grill about 2 minutes on each side, or until they are soft and golden brown. Remove the cooked eggplant to a serving platter, and continue cooking until they are all completely cooked.





Spread over the eggplants, the cherry tomatoes, onions, garlic, parsley and capers. Mix the remaining oil with the balsamic vinegar, and sprinkle over the dish. Season with salt and pepper, and mix the mixture lightly, being careful not to break up the eggplant. Serve warm or at room temperature.








Enjoy your eggplants---they are yummy!
Moussaka........Delicious Greek recipe...........Damn Jessica, that sounds good. I'm going to try that.
Cutting up eggplant with your favorite other veggies %26amp; making


~stir fry


add


~oil, salt, pepper, garlic, basil and other seasonings to taste,


add any kind of chesse you like during the last minute of frying
what I do is I slice it in rounds not too thick and then I put it in batter and deep fry it and make a good tomato sauce to go over the egg plant.you can make some rice with veggies to go with it is good and simple I learn how to make this from my country in central america