Does Anyone have a Great Eggplant Recipe?

I have never cooked eggplant and want to try. All I find online is Eggplant Parmesean and Stuffed Eggplant. I want to fix the Eggplant as a side with Steak. Something fresh and any tips on how to cook it or to know when it is done would be appreciated as well.Does Anyone have a Great Eggplant Recipe?
Roasted-Eggplant-and-Fresh-Tomato Salad





2 pounds Japanese eggplant, cut into 1 1/2-inch


diagonal slices


1/2 cup plus 2 tablespoons olive oil


Kosher salt and coarsely ground black pepper


11/2 pound tomatoes, cut in 1-inch chunks


1/2 cup shredded basil


2 tablespoons aged sherry vinegar


2 cloves garlic, minced





Place the eggplant in a roasting pan and toss with 1/2


cup of the oil, 1 tablespoon salt, and 1 tablespoon


pepper, and bake for 30 minutes. Remove from oven, and


set aside to cool.





Toss together the tomatoes, basil, vinegar, garlic,


and remaining oil in a large bowl. Stir in the


eggplant, and season to taste with salt and pepper.





Serves 8








Fried Eggplant with Yogurt





1 cup yogurt, drained at least 1 hour


3 cloves garlic, minced


3 medium eggplants


4 cups vegetable oil


1 medium onion, diced


2 teaspoons salt


2 cups tomato sauce or


3 cups tomato juice


1/4 teaspoon crushed red pepper


1/4 cup chopped green pepper


1/4 cup water





Combine and mix well the yogurt, garlic, and 1


teaspoon salt. Set aside. (This mixture is used in a


number of meat and vegetable dishes.)





Wash and peel eggplants and slice widthwise. Score


slices lightly


with a knife. Spread slices on board or counter top on


paper or cloth towels. Sprinkle with 1 teaspoon salt.





Allow to stand 10-15 minutes to draw out some of the


bitter juices. Wipe tops of eggplant with cloth or


paper towel.





Heat 1 cup vegetable oil in kettle or deep frying pan.


Fry eggplant slices until lightly browned. You will


have to keep adding more oil as you put fresh eggplant


slices in. Remove and set aside.





Dice 1 medium onion very finely and add to oil. Fry


until browned.





Add eggplant slices, 1 teaspoon salt, tomato sauce,


red pepper, and chopped green pepper. Make layers,


alternating eggplant, green pepper, and sauce, so that


the whole contents of the kettle are covered. Add


salt, sprinkle red pepper over top, and add water to


top of eggplant. Cook slowly until eggplant is tender,


about 1 hour.





The sauce will become thick. Do not stir much, or the


eggplant will break up when tender.





To serve, use a tablespoon to spread out half the


garlic-yogurt mixture on a platter. Use a large


spatula to place the eggplant on the platter. Top with


remaining yogurt mixture, and spoon some of the tomato


sauce over the top.





Serves 6-8



































Eggplant Roulade


2 small eggplants


2 eggs


1 tablespoon of milk


1 ounce of Parmesan cheese


1/2 cup of flour


1 tablespoon of basil


Salt and fresh ground pepper


Olive oil to pan fry





Filling:





6 ounces of Ricotta cheese


1 clove minced garlic


2 tablespoons of parsley


2 ounces of minced, smoked ham


1 egg yolk


1 teaspoon of mixed herbs





Cut eggplants into 1/4 inch thick disks.


Dip in egg wash (egg, milk, chopped parsley, Parmesan cheese, salt, pepper, basil).





Pan fry in olive oil until light golden brown on both sides.





Let drain on paper towel.





Take on disk of eggplant, add dollop of filling, then slice of smoked ham.





Top with marinara sauce and slices of Romano and Provolone cheese.





Bake at 400 degrees until golden brown.


























Eggplant Caponata





1/4 cup golden raisins


6 cups diced peeled eggplant (about 1 pound)


1 1/2 teaspoons salt


4 teaspoons olive oil, divided


1 cup chopped onion


2 garlic cloves, minced


1 cup diced seeded plum tomato


1/4 cup sugar


1/4 cup red wine vinegar


1/4 cup chopped pitted kalamata olives


2 teaspoons capers


1/3 cup chopped fresh parsley





Place raisins in a small bowl; cover with hot water.


Let stand 15 minutes; drain. Set aside.


Place eggplant in a colander; sprinkle with salt. Toss


well. Drain 1 hour. Rinse well; pat dry with paper


towels.





Heat 1 tablespoon oil in a large nonstick skillet over


medium-high heat. Add eggplant; saut茅 9 minutes or


until well browned. Spoon eggplant into a large bowl;


set aside.





Heat remaining 1 teaspoon oil in pan over medium-high


heat. Add onion; saut茅 3 minutes or until golden. Add


garlic; saut茅 1 minute. Add tomato; saut茅 2 minutes.


Add tomato mixture to eggplant.





Return pan to heat. Add sugar and vinegar, stirring


until sugar dissolves. Stir in raisins, olives, and


capers. Add eggplant mixture, stirring to combine.


Remove from heat; stir in parsley. Serve warm or at


room temperature.





Note: Caponata will keep in the refrigerator for up to


5 days; bring to room temperature before serving.























Russian Baklazhan - Chopped Eggplant


1 lg eggfruit,1.5 to 1.75 lb


1 sm onion,finely chopped.


1 garlic clove,minced.


1 1/2 T mayonnaise,preferably


-hellmann's.


1 T lemon juice,fresh


1 salt


1 pepper,black, freshly


-ground.


1 olives,black, for garnish.


1 parsley sprigs,for garnish.





Pierce the eggfruit in several places with a knife and bake on a baking sheet until soft, about 50 minutes, turning midway


through. Remove from the oven and cool.


Cut the eggfruit lengthwise in half. Scoop out the pulp and


finely chop. In a large bowl, combine the eggfruit with the


onions, garlic, mayonnaise, and lemon juice. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with black olives and parsley sprigs. Spoon out or serve as a dip. Serves 6 to 8.Does Anyone have a Great Eggplant Recipe?
Eggplant Pockets Filled with Herbed Ricotta Cheese











12 pockets:


1/4 cup olive oil


2 large eggplants/aubergines, cut lengthwise into long slices, 6 slices per eggplant





Filling:


1 cup fresh basil leaves


3 cloves garlic


2 tablespoons olive oil


1/2 cup grated Parmesan


1 cup ricotta cheese


1/2 teaspoon dried oregano


Salt and pepper


1/2 cup shredded cheddar cheese





Preheat the oven to 425F / 200C. Brush two baking sheets with oil and lay the eggplant slices on the sheets. Brush the eggplant with the remaining oil and bake for 15 minutes.





Alternatively, use a grill pan/griddle pan. Brush each side of the slices with oil and grill for about 2-3 minutes each side.





Meanwhile, make the filling by processing all of the filling ingredients in a food processor until smooth.





Remove eggplant from oven and spoon 2 to 3 tablespoons of filling onto each eggplant slice. Fold the sides over the filling and place the pockets, seam side down, on a greased baking sheet. Sprinkle cheddar cheese over the pockets and bake for 15 minutes
I was going to give you a great Eggplant Parmigiana recipe but on re reading your enquiry that doesn't seem to be what you want.





Good luck on your quest.
Here are a few recipes that I found on the internet. I have not tried them, but it is worth a shot.





http://www.cooks.com/rec/view/0,1650,145鈥?/a>


http://www.cooks.com/rec/view/0,1958,132鈥?/a>


http://www.cooks.com/rec/view/0,1950,148鈥?/a>





Good luck and hope this helps.
This is delicious!! Great starter to a meal.





Eggplant and Mint Bruschetta





Serves 4


1 eggplant (1 1/2 pounds), cut into 1-inch cubes


1 medium red onion, quartered lengthwise, layers separated


4 plum tomatoes, halved lengthwise, seeded, and slivered


4 tablespoons olive oil


Coarse salt and ground pepper


4 slices crusty bread, 1/4 inch thick


1/2 cup packed fresh mint leaves, torn into large pieces


1 tablespoon fresh lemon juice


4 ounces feta cheese, crumbled





Preheat oven to 450 degrees. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets. Season with salt and pepper; toss to combine. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.





Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.





Transfer eggplant mixture to a medium bowl. Add mint; toss with remaining tablespoon oil and lemon juice. Divide eggplant mixture among bread slices, top with feta, and serve.
Easy Eggplant





INGREDIENTS


1 medium eggplant, peeled and sliced into 1/2 inch rounds


4 tablespoons mayonnaise, or as needed


1/2 cup seasoned bread crumbs


1 jar marinara


shredded mozzerela








DIRECTIONS


Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.


Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.


Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.
Grilled eggplants with bell pepper recipe





1 kg, 32oz, grilled eggplants, washed then peeled


1 green bell pepper, finely chopped


1 medium onion, finely chopped


3 cloves of garlic, crushed with a dash of salt


1/2 kg, 16 oz, tomatoes, peeled and finely chopped


1/2 cup lemon juice


1 teaspoon salt


A dash of olive oil





Process eggplants until smooth.


Stir in all the above ingredients.


Serve in a platter garnished with olive oil and green bell pepper slices.
I have a couple. The second one is richer (containing cheese), and maybe more than the usual side dish. Here ya go...





GRATIN脡ED EGGPLANT SLICES





Cut eggplants crosswise into round slices, about 陆 inch thick. Put them on an inclined board (draining into the sink), sprinkle them with salt, and cover them with another board, weighting it down to press them. Leave them to drain off their bitter liquid for a few hours. Dry the slices (without rinsing) and place them on a greased baking sheet; then coat them with a smear of plain tomato sauce/pur茅e*, add a few chips of finely chopped garlic, and cover with a generous dusting of dry bread crumbs. Drizzle with olive oil. Bake at about 375-400掳 F for about 15-20 minutes or until the topping browns. Really yummy, and not filling at all.





* I don't know if you can find it where you are, but we have a plain sauce that is nothing more than pur茅ed (but not the concentrated ';paste';) tomatoes, i.e. tomatoes without the lumps: it's called ';passata'; in Italian. I remember someone else mentioning it here, so it might be available in the U.S. That would be perfect.





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BAKED EGGPLANT ';BOATS'; (Makes 8)





4 eggplants (the long, dark purple kind)


3 rounded tbsp tomato pur茅e/paste/sauce


陆 cup grated parmesan cheese


陆 cup diced Swiss cheese


1 handful of fresh leafy parsley (about 录 cup when chopped)


about 1 tbsp butter


dry bread crumbs


salt %26amp; pepper to taste





Cut the eggplants in half lengthwise and boil them in salted water for 15 minutes. Pour them out and let them cool in a colander and then, with a spoon, scoop out the pulp, leaving the outer skins intact, forming a sort of canoe shape.





Chop up the pulp and blend it together with the tomato pur茅e/paste/sauce, grated parmesan cheese, finely chopped parsley, and diced Swiss cheese, salt and pepper.





Set the empty eggplant skins on a greased baking sheet, fill them with the filling mixture, dust them with dry bread crumbs, and dot them with a bit of butter.





Bake them in a moderate oven for about 15-20 minutes, or until the bread crumb topping is golden brown.





You can alter the proportions and invent as you like. I sometimes add some diced mozzarella as well; it sort of softens the Swiss cheese flavor, making them slightly milder and less ';pungent'; in taste. But either way they're very, very tasty.
I know frying things are not the best for us, but I like to peel the eggplant and slice about 1/8 to 1/4 inch thick and dredge them in House autry seafood breader and fry them to a nice golden brown. Very good. I use canola oil.