Are there any other eggplant recipes I can do besides....?

Eggplant Parmesan or Moussaka? I've made both of these recipes and I am curious, is there anything else I can do with this vegtable besides these two recipes. I am looking for something new and diffrent and just bought some eggplant recently.Are there any other eggplant recipes I can do besides....?
Here you go my dear, loads of them here


http://www.aubergines.org/recipes.phpAre there any other eggplant recipes I can do besides....?
You could fry them. cut 1/2 inch thick, and peel





make a coating as follows.





1/2 cup flour


1/4 cup corn meal


1/8 cup grated parmesan cheese





bread and fry slowly till golden brown, turn and cook till golden brown again Takes about 4 min on each side.








I have done eggplant and tomatoes as well.





i have also expermiented with vegetables as follows.





1/2 turnip sliced


2 zucchini sliced


5 fresh brussels sprouts cut in half


5 mushrooms, stemed and sliced in half.





cook in about 1 tablespoon of butter or other fat. Olive oil would work.





cover and steam till the vegetables are done, sprinkle with salt, pepper, and balsmic vinegar.








You could use some eggplant in that also. just add it when the other vegetables are about half way done.








I have also sprinkled with salt and pepper, and grilled.








how about an egg sandwich





2 eggs hard fried


1 slice eggplant about 1/8 inch thick cooked till tender


2 slices tomato


1 piece provolone cheese





serve on white or wheat bread.





that my dear is my own creation. I know sounds yucky, but it is quite good.
Baba Ghanoush





This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.





1 large eggplant


1/4 cup tahini, plus more as needed


3 garlic cloves, minced


1/4 cup fresh lemon juice, plus more as needed


Large pinch of ground cumin


Salt, to taste


1 Tbs. extra-virgin olive oil


1 Tbs. chopped fresh flat-leaf parsley


1/4 cup Kalamata olives





Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.





Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.





Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.





--Williams-Sonoma


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Or, cut into chunks, sprinkle w/ salt, and let sit in colander 30 min. Rinse off excess salt and dry on paper towels. Chop up an onion. Heat some EVOO in a big skillet, then add onions and eggplant to saute. Red bell pepper chunks are good in this, too. Season w/ S%26amp;P as you go. Once tender but still w/ some texture, remove from heat and serve.
Mabo Nasu(Japanese spicy eggplant)





ingredients:





4-6 Japnese eggplants


1/2 lbs ground pork or ground beef as you wish


1/2-1 tbsps grated or minced fresh ginger


2 tbsps Chinese hot bean paste(Tobanjan)


1 1/2 tbsps brown sugar


1 tbsp sake or 1 tbsp mirin


1 1/2 tbsps soy sauce


1/2 tbsp miso


1tbsps corn starch(katakuriko)


vegetable oil.





cooking instruction and preparation:


Cut eggplants into a bite size or quater. Soak them in salt water to prevent colour change as well as from absorb too much oil when you fry them. take the eggplant out dry them well with paper towel. Heat about 3 tabsps vegetable oil in a frying pan or wok. Put eggplant and fry them for 3 minutes. Take eggplants out and put them in a dish.Then heat more vegetable oil in a pan add minced garlic and ginger saute them well. Add ground pork then Chinese hot bean paste(tobanjan)in a pan saute well. Add water or chicken stock. Add soy sauce,brown sugar,miso,sake or mirin.Mix corn starch or katakuriko with room temparature water and put it into the pan. Bring to boil then turn the heat off. Pour the gravy part on top of the cooked eggplant then serve.





2. Grilled eggplant


Ingredients:


3-4 eggplants


2tbsps olive oil


sea salt and pepper to taste





Cooking instruction%26amp;preparation:





Cut up eggplants into half. Then Soak with salt water for 30 minutes then dry them well with paper towel. Dip eggplaants with olive oil one by one. Grilled eggplant untill they are cooked and slightly burn. Then sprinkle with sea salt and peper to taste.





3. Spicy eggplant with chilly





Ingredients:


3-4 eggplants


2 tbsps vegetable oil


1 small bunch basil leaves or Thai basil


1 tbsps fish sauce


1/2 -1 tbsp brown sugar


1 tbsps hot bean paste


1/2 tbsps minced garlic


1-2 chopped/sliced chill pepper


1/2 chopped green onion





Cooking instruction%26amp;preparation:


Cut eggplants into bite size or quater. Soak them in salt water for half an hour. Take them out and dry them well with paper towel. Heat vegetable on medium heat in a pan or wok. Put minced garlic and chopped green onion into a pan or wok saute them well or until they turn golden brown. Put hot chilly bean paste in the pan/wok and stir for 2 minutes or untill all ingredients mixed well. Then add eggplant chopped chilli pepper and basil leaves into the pan/wok saute and stir them well then turn off the heat. Put in a dish and serve.
I am actually making an eggplant dish tomorrow night. Its kind of like an Arabic mossaka, but not the same. I am using a 9-inch pie pan so that when you take it out its a circle :).





Go to my recipe site and you will find tons of eggplant recipes, just search eggplant.





http://themiddleeasterncook.blogspot.com…





I know how you feel I bought 2 last night and you have to hurry and cook them before they go bad, lol.
Egg plant was used instead of meat in many dishes during the depression I am told. They used it instead of burger on a hamburger so let your imagination run with it. You will be surprised on just how good and different you can make it taste.
Besides being a cute movie, Ratatioulli is a delicious vegetable stew made with egg plant, peppers, onion, and other veg.


You can roast the egg plant along with other veg and serve as a side.
OMG!! yes i have one and its awsome!!! pizza crust with motx. cheese, ricotta cheese and fresh garlic, then add broccoli, eggplant and basil, then once baked, add siced tomatos (fresh) and a little more motz. and bake again until the motz. on top is slightly melted.. YUMMMMMMMMM
I slice mine, roll it in egg and cracker or bread crumbs and pan fry with a little oil. When they come out I sprinkle with parm cheese!!
Eggplant curry
rollatine
Baked Eggplant Rolls





Ingredients:





2 eggplant, about 1 lb. each


1 1/2 tsp. salt, plus salt, to taste


2 red bell peppers


1/4 cup lightly toasted fine fresh bread crumbs


3/4 cup grated pecorino or parmesan cheese


1 Tbs. pine nuts


4 Tbs. extra-virgin olive oil


2 garlic cloves, minced


Freshly ground pepper, to taste


About 16 fresh basil leaves


White wine vinegar, to taste


1 Tbs. minced fresh flat-leaf parsley


Directions:





Trim the eggplant, then cut lengthwise into slices 1/3 inch thick. You should have 10 to 12 slices. Use only the 8 largest slices (reserve the others for another use). Arrange them on a rack. Using the 1 1/2 tsp. salt, sprinkle the tops of the slices. Let stand for 2 hours. The slices will exude moisture. Pat dry with paper towels.





Bring a large pot three-fourths full of salted water to a boil. Working in batches, add the eggplant slices and cook until supple enough to roll easily, 5 to 6 minutes. Using tongs, transfer to a kitchen towel to drain.





Meanwhile, preheat a broiler. Cut the bell peppers in half lengthwise and remove the seeds. Place, cut sides down, on a baking sheet. Broil until the skins blacken and blister. Remove from the broiler, cover the peppers loosely with aluminum foil and let cool for 10 minutes. Peel away the skins and chop the peppers finely.





In a small bowl, combine the bell peppers, bread crumbs, 1/4 cup of the pecorino cheese, pine nuts and 1 Tbs. of the olive oil. Stir to mix well. In a small fry pan over medium-low heat, warm 1 Tbs. of the remaining olive oil. Add the garlic and sauté for 1 minute. Add to the bell pepper mixture. Season generously with salt and pepper.





Preheat an oven to 375°F. Oil a baking dish large enough to accommodate the eggplant rolls in a single layer.





Arrange the eggplant slices on a work surface. Divide the bread crumb stuffing evenly among the slices, spreading it in a thin layer. Tear the basil leaves into small pieces and scatter evenly over the stuffing. Roll up each slice into a neat cylinder, then arrange, seam sides down, in the prepared dish. Drizzle the rolls evenly with the remaining 2 Tbs. olive oil and sprinkle lightly with vinegar.





Bake until the eggplant is completely tender when pierced, about 1 hour. Remove from the oven and sprinkle evenly with the remaining 1/2 cup pecorino cheese and with the parsley. Serve hot or warm. Makes 8 rolls; serves 4.








Grilled Eggplant





Ingredients:





1/3 cup extra-virgin olive oil


2 eggplants


1 1/2 tsp. salt


1 tsp. freshly ground pepper


2 Tbs. minced fresh flat-leaf parsley


1 tsp. fresh thyme


2 Tbs. balsamic vinegar


1 garlic clove, minced


Directions:


Build a hot fire in a grill or preheat a gas grill to 400°F. Rub the grill grate with 1 tsp. of the olive oil.





Cut the eggplants lengthwise into slices 1⁄2 inch thick. Brush both sides with olive oil and season with the salt and pepper. Grill the eggplant until golden brown and crisp, 6 to 7 minutes. Turn and grill until golden brown and crisp on the other side, about 4 minutes more. Transfer the eggplant to a platter and set aside.





Put the remaining olive oil in a shallow baking dish and add the parsley, thyme, vinegar and garlic. Add the warm eggplant slices and let stand for 1 hour, then turn and let stand for 1 hour more. Serve immediately, or cover and refrigerate for up to 1 week. Serve at room temperature. Serves 4.