I need some good eggplant recipes?

including, but definitely not limited to, eggplant parmI need some good eggplant recipes?
Ok...if you eggplant parm, you'll love this. It's work, but so worth it...





***Eggplant Rollatini***





Nonstick olive oil spray


All purpose flour


4 large eggs, beaten to blend


3 1/2 cups fresh breadcrumbs made from crustless French bread


2 2/3 cups grated Parmesan cheese


(about 8 ounces)


18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)


3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)


1 1/4 cups ricotta cheese (preferably whole-milk)


3/4 cup chopped fresh basil leaves





3 cups purchased marinara sauce





PreparationPreheat oven to 350掳F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.


Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)





Preheat oven to 350掳F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.








Hummus is really popular now, and this is an eggplant version called babba ganoush





***Babba Ganoush***





1 large eggplant


1 can chickpeas, drained (garbanzo beans)


3 cloves garlic


1/4 cup lemon juice


3 tbsp tahini


dash sea salt


1/4 cup olive oil


2 tbsp fresh chopped parsley (optional)





Preparation:


Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.


Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.





In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.





Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ghanoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap.





***Gilled Pizza ';Planks'; alla Norma***





Two 1-pound eggplants, tops and bottoms discarded, cut crosswise into 12 slices each


1/2 cup extra-virgin olive oil (EVOO), for brushing


Salt and pepper


1 loaf crusty Italian semolina bread, halved crosswise, then each half split lengthwise


2 cloves garlic, peeled and halved


4 large heirloom tomatoes, cut into 6 slices each


1 bunch basil, stems discarded


Two 1-pound balls smoked mozzarella, cut into 8 slices each


PreparationPre-heat a grill or broiler to medium-high. Brush each eggplant round on both sides with EVOO and season with salt and pepper. Grill until tender, about 5 minutes (or broil for 10 minutes).





Grill the 4 bread pieces until lightly charred on both sides. Rub with the garlic, brush with EVOO and season with salt.





Layer each piece of bread with the grilled eggplant, tomato slices, basil leaves and mozzarella slices. Grill the sandwiches, covered, until the cheese is melted, 1-2 minutes.I need some good eggplant recipes?
Indian Eggplant


鈥?1 eggplant


鈥?1 teaspoon vegetable oil


鈥?1 medium onion, chopped


鈥?2 roma (plum) tomatoes, chopped


鈥?pinch teaspoon ground cayenne pepper


鈥?1/4 teaspoon salt


鈥?1/4 teaspoon pepper


鈥?4 sprigs chopped fresh cilantro


1. Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.


2. Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.


3. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.
Baba Ghanoush (Eggplant Dip)





1 large eggplant (1 1/4 pounds)


4 level tablespoons tahini


1/2 teaspoon garlic, peeled and crushed with salt


3 tablespoons fresh lemon juice or more to taste


3 to 4 tablespoons cold water


1/2 teaspoon salt


Dash of freshly ground black pepper


1 tablespoon olive oil





Garnish:


Aleppo or Near East pepper or hot Hungarian paprika


2 tablespoons chopped parsley


Diced ripe tomatoes





Pierce the eggplant in several places with a toothpick. If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam. If you are cooking over coals, grill the eggplant until blackened, collapsed, and cooked through.


Dump the eggplant into a basin of cold water; peel while still hot and allow to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.


In a food processor, mix the tahini with the garlic and lemon juice until the mixture contracts. Thin with the water. With the machine running, add the eggplant and the salt, pepper, and olive oil.


Spread out in a shallow dish and garnish with pepper, parsley, and tomatoes.





Arabian Chickpea-Eggplant Stew


Serves 6





1 cup chickpeas, soaked overnight


1-1/2 to 2 pounds large eggplants (about 2)


Coarse salt


8 tablespoons olive oil


Freshly ground black pepper to taste


2 large onions, halved and cut lengthwise into thin strips


10 small cloves garlic, unpeeled


1 cup fresh or canned tomatoes, seeded and chopped, juices reserved


1 tablespoon tomato paste


1/2 teaspoon Near East or Aleppo pepper


3 cloves garlic, peeled and crushed with I teaspoon salt


3 tablespoons chopped parsley


1 tablespoon red wine vinegar


2 teaspoons sugar


1/4 teaspoon ground allspice or cinnamon


Fresh lemon juice


Sprigs of fresh mint





Peel and halve the chickpeas; set aside.


Remove and discard 3 vertical strips of skin from each eggplant, leaving it striped, then cut the whole eggplant into 2-1/2-inch chunks. Salt the pieces and leave to drain in a colander for at least 1 hour.


Rinse the eggplant, squeeze gently, and pat dry with paper towels. Working in batches, lightly fry the chunks in 5 tablespoons hot oil until golden brown; drain. Sprinkle the eggplant with pepper and set aside.


In a 2- or 3-quart casserole with a tight-fitting lid, warm the remaining olive oil and add the onions. Sweat them over low heat 10 minutes, stirring occasionally, until limp and golden. Add the chickpeas and fry 2 minutes. Stir in the drained eggplant, unpeeled garlic, tomatoes and their juice, tomato paste, and Near East pepper.


Cover tightly and cook over reduced heat without stirring 40 minutes. Carefully fold in the crushed garlic, parsley, vinegar, sugar, and allspice.


Cook 10 minutes longer, or until thickened. (Up to this point, the dish can be made one day in advance. Cool, cover, and refrigerate so that the flavors will meld.)


To serve, return to room temperature, adjust the seasoning with salt, pepper, and allspice, and sharpen the taste with a few drops of lemon juice. Garnish with the mint.














Teriyaki Eggplant


Serves 6





6 medium Chinese eggplants (about 1-1/2 pounds)


12 scallions, trimmed and cut into 1-1/2-inch lengths


2 tablespoons sesame oil


About 16 to 20 ten-inch bamboo skewers, soaked in water for 1 hour





Teriyaki Sauce:


6 tablespoons soy sauce


1/4 cup rice wine or sake


2 tablespoons sugar


1-1/2 tablespoons minced fresh ginger





Trim the stem ends off the eggplants, halve or quarter lengthwise, depending on thickness, and slice into 2-inch chunks. Thread 2 eggplant pieces and 3 scallion pieces alternately onto each skewer, starting and ending with scallions. Arrange the skewered vegetables on a cookie sheet and brush with the sesame oil.


Prepare a medium-low fire for grilling, and place the grill 3 to 4 inches from the heat. Arrange the skewered eggplants and scallions on the grill and cook, turning frequently, until well browned. Arrange on a serving platter.


Meanwhile, combine the Teriyaki Sauce ingredients in a saucepan and heat until boiling. Stir to dissolve the sugar and transfer to a serving bowl.


Drizzle a little sauce over the skewers, and serve the rest on the side for dipping.


Saucy Chinese Eggplant


Serves 6





2 pounds eggplant, rinsed, trimmed, and cut lengthwise into 陆-inch-thick slices


1 teaspoon salt


1-1/2 tablespoons plus 1 teaspoon sesame oil





Sauce:


1-1/2 cups Chinese Chicken Broth (broth flavored with ginger, scallions and rice wine)


3 tablespoons soy sauce


1-1/2 tablespoons rice wine or sake


1 tablespoon sugar


1 tablespoon Chinese black vinegar or Worcestershire sauce


1 teaspoon sesame oil


1 teaspoon cornstarch





Minced Seasonings:


2 tablespoons minced scallions


1-1/2 tablespoons minced fresh ginger


1-1/2 tablespoons minced garlic


1-1/2 teaspoons hot chili paste


2 tablespoons minced scallion greens


EGGPLANT PARMESAN W/ TOMATO SAUCE





2 pounds (about 2 medium-sized) eggplant


Salt


4 tablespoons extra-virgin olive oil


1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino


2 cups Basic Tomato Sauce, recipe follows


1 pound ball fresh mozzarella, thinly sliced


1/2 cup freshly grated Parmigiano-Reggiano








Preheat the oven to 350 degrees F.


Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.





In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.





Basic Tomato Sauce:


1/4 cup extra-virgin olive oil


1 Spanish onion, chopped into 1/4-inch dice


4 cloves garlic, peeled and thinly sliced


3 tablespoons fresh thyme leaves, chopped


1/2 medium carrot, finely shredded


2 (28-ounce) cans peeled whole tomatoes


Salt





In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.


This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.





--Mario Batali


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





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掳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


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





Rigatoni with Creamy Eggplant and Mozzarella:


http://www.foodnetwork.com/recipes/ask-a鈥?/a>
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Try making an eggplant chicken curry! My family passed it down to me and so on, it's making my mouth water right now XD





-All you need is 1 can coconut milk.





-1 table spoon of curry(your choice of any flavour)





-Fish sauce.





-MSG(you can substitute with salt)





-2 lbls of boneless chicken.





-eggplants





-Tomato





-Onions.





-Galric





-1 tspn of brown suguar.








First all you need to do is simmer the coconut milk first in a suace pan, and than add the curry, and stir.





Chop up the Vegtables, and make sure to chop up TONS of egg plant.





In a differnt pan, cook your boneless chicken any way you want.





Add the getables to the curry sauce, than stir in the brown sugar and about a pinh of salt.





Than add about 1 cup of water.





Make sure to also add a lot of minced garlic.





When that is all done, add the cooked chickn.





And pour over white rice, or any type of noodle of choice.
Ziti, Eggplant, and Fontina Gratin





7 tablespoons olive oil


1 large eggplant, peeled and cut into 1/4-inch dice


1 1/4 teaspoons salt


2 cloves garlic, minced


3 tablespoons chopped fresh parsley


1/2 teaspoon fresh-ground black pepper


1 pound ziti or penne


1/2 pound fontina, grated








2. Cooking Directions


In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat. Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes. Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.


Heat the broiler. In a large pot of boiling, salted water, cook the pasta until just done, about 10 to 15 minutes. Drain.


Toss the pasta with the eggplant, the remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cheese and toss again. Transfer the pasta to a shallow baking dish or gratin dish. Broil until the cheese melts and starts to brown, 2 to 3 minutes.





Eggplant Parmesan I





1 eggplant, cut into 3/4 inch slices


1 1/2 tablespoons salt


8 tablespoons olive oil


8 ounces ricotta cheese


6 ounces shredded mozzarella cheese


1/2 cup grated Parmesan cheese


1 egg, beaten


1/2 cup chopped fresh basil


4 cups pasta sauce








2. Cooking Directions


Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.


Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.


Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.


In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.


Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.








Penne Salad with Eggplant





8 tablespoons olive oil


1 eggplant, peeled and cut into 1/2-inch cubes


1 1/4 teaspoons salt


2 cloves garlic, minced


3/4 pound penne


1/2 cup chopped fresh parsley


1/4 teaspoon fresh-ground black pepper


2 tablespoons lemon juice





2. Cooking Directions


In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat. Add one third of the eggplant and 1/4 teaspoon of the salt and cook, stirring occasionally, until the eggplant is tender and brown, about 4 minutes. Remove the eggplant from the pan and put it in a large bowl. Cook the remaining eggplant in two batches, each using 2 tablespoons of the oil and 1/4 teaspoon of the salt. Add the garlic to the last batch of eggplant during the final minute of cooking.


Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly. Transfer to the bowl with the eggplant.


Toss the pasta and eggplant with the remaining 2 tablespoons oil and 1/2 teaspoon salt, the parsley, pepper, and lemon juice.








Stuffed Eggplant Parmesan





6 small eggplants


1 1/2 teaspoons salt


1/8 teaspoon freshly ground black pepper


1 1/2 cups tomato sauce


1 1/2 tablespoons medium-chopped fresh flat-leaf parsley


1 1/2 tablespoons unsalted butter


4 1/2 tablespoons all-purpose flour


1 1/2 cups skim milk


1/8 teaspoon grated nutmeg


3 tablespoons freshly grated Parmesan cheese


Olive-oil cooking spray





2. Cooking Directions


Heat oven to 450 degrees F. Bake eggplants until slightly softened, about 15 minutes. Transfer eggplants to a clean surface. Slice off 1/4 of each eggplant lengthwise, and reserve the pieces. Hollow out eggplants, leaving about 1/4 inch of flesh attached to the skin. Reserve the flesh. Cut removed pieces and flesh of the eggplants into 1/4-inch dice; set aside.


Spray a nonstick skillet with olive-oil spray, and place over medium heat. Stir in the diced eggplant, 1 1/4 teaspoons salt, and pepper. Cover, and cook the eggplant until tender, 15 to 20 minutes. Stir in tomato sauce and parsley, and cook 3 to 4 minutes. Fill the reserved hollowed eggplants with eggplant filling brimming over the top slightly, and place in a baking pan large enough to comfortably hold the eggplants. Bake for 10 minutes.


Meanwhile, make the balsamella sauce: Melt butter in a small saucepan over medium-low heat. Whisk in flour until all the butter has been absorbed, and cook 2 minutes. Slowly pour in 1/4 cup milk, while briskly whisking. Briskly whisk in the remaining 1 1/4 cups milk, 1/4 cup at a time, until all the milk has been added and the
http://www.turkishcookbook.com/





there are many various eggplant recipes here.





I dont recall the name of one recipe but I recall using chinese eggplants (4) and fried them carefully in olive oil until tender. split carefully on one side only and scooped open to stuff with browned and seasoned lamb and ground beef (browned separately then mixed together). set inside a shallow bed of simmered tomato sauce and stewed tomato mixture (add spice to taste) top eggplants with a few thin slices of fresh veggies (red bell and green bell pepper) toss in a few leaves of cilantro or mint. yummy
My favorite is gilled with goat cheese and tomato.





Slice the egg plant into 1/4'; pieces and coat them in balsamic vinegar.





Spread a thin layer of goat cheese on half of the piecese and top with a slice of tomato.





Place the other half of the egg plant on top making so that the goat cheese and tomoto are sandwiched between two piecese of egg plant.





Place on grill until the egg plant is soft and has nice grill lines then flip and repeat on the other side... should take about 5-8 min per side.
Honestly, I love just frying it up in a frypan with a little olive oil. When they are just turning golden brown take them out and place on a papertowel lined plate.





They are good like that or dipped in some ranch dressing or marinara sauce
Lamb moussaka


Vegetable moussaka


Imam biyaldi


Roasted vegetables