What are some good (vegetarian) eggplant recipes?

Does anyone know any interesting ones that do not require meat products?What are some good (vegetarian) eggplant recipes?
Eggplant Curry





INGREDIENTS


1 large eggplant


2 tablespoons vegetable oil


1 teaspoon cumin seeds


1 medium onion, thinly sliced


1 tablespoon ginger garlic paste


1 tablespoon curry powder


1 tomato, diced


1/2 cup plain yogurt


1 fresh jalapeno chile pepper, finely chopped


1 teaspoon salt


1/4 bunch cilantro, finely chopped





DIRECTIONS


Preheat oven to 450 degrees F (230 degrees C).


Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.


Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.


Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.What are some good (vegetarian) eggplant recipes?
Eggplant Parmesan


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


Add to Recipe Box


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.
Recipe: Baba Ganouj - Roasted Eggplant Dip





A classic Middle Eastern dip made of roasted eggplant. Delicious!





Yield 4 servings


Time 1 hour


Tools knife


cookie sheet or grill


platter


spoon


food processor or blender


wooden spoon





Ingredients 2 pounds eggplant


1 T olive oil


陆 c fresh lemon juice


2 cloves garlic, minced


4 T tahini


4 T plain yogurt (optional)


陆 t salt





Directions Slice the eggplant in half lengthwise, score the face of each half with the knife, and brush each face with olive oil.


Bake or grill: If baking, place eggplant face up on cookie sheet and put on oven pre-heated to 450. If grilling, place eggplant face down over medium heat.





Cook for 40-50 minutes, until eggplant is black and soft. (Smaller eggplants will take less time.) Lay out on the platter to cool.





With a spoon, remove the eggplant flesh from the skin and place in blender or food processor. Discard skin.





Blend/process on low speed for a few seconds, until consistent.





Mix in remaining ingredients, taste, and add more tahini, lemon juice, and/or salt as necessary. Chill for about an hour.





Arrange baba ganouj in a shallow bowl, drizzle with olive oil and sprinkle with parsley. Serve with vegetables, warm pita bread, or felafel.





Notes The broiling/grilling step is the key to delicious baba ganouj: it makes the eggplant taste rich and smoky.


Baba ganouj keeps pretty well in the fridge, except for one thing: the garlic gets stronger with each passing day. If you're not planning to eat the baba ganouj right away, you might want to cut down on the amount of garlic for this recipe.





Recipe: Smoked Eggplant - Bharta


Bharta is a smoked eggplant dish popular in the villages of Punjab. It is usually served with greens, bread, and lassi.





Yield 4 servings


Time 90 minutes


Tools knife


cookie sheet


plate


non-stick frying pan


wooden spoon





Ingredients large eggplant (about 1陆 pounds)


4-5 T peanut, canola, or olive oil


1 c minced onions


2x1 inch piece of fresh ginger, peeled and grated or minced


1 c ripe tomatoes, peeled and chopped


1陆 t ground cumin


1/8 to 录 t cayenne


戮 t salt


2-3 T cilantro, chopped





Directions Preheat oven to 450.


Slice the eggplant in half lengthwise, score the face of each half with the knife, and brush or drizzle with a bit of oil.





Bake or grill: If baking, place eggplant face up on cookie sheet and put in oven. If grilling, place eggplant face down over medium heat.





Cook for 40-50 minutes, until eggplant is black and soft. (Smaller eggplants will take less time.) Transfer to plate to cool, then scoop out the flesh (discard the skin) and coarsely chop.





Heat oil in frying pan over medium-high heat, add onions, and saut茅, stirring frequently, until they begin to turn brown. Add ginger and stir for one minute, then add tomatoes. Cook, stirring frequently, for 3-5 minutes, until slightly reduced. Stir in cumin, cayenne, and salt, then add chopped eggplant. Reduce heat to medium and cook for 10-15 minutes. Stir in cilantro and serve hot.





Notes Bharta can also be served at room temperature as a dip and chilled as a spread.





Recipe: Caponata - Sweet and Sour Eggplant


This eggplant appetizer from southern Italy can be eaten as a side dish or on top of bread.





Yield 3 cups


Time about an hour


Tools large baking sheet


colander


large nonstick frying pan


wooden spoon


paper towels





Ingredients 2 T olive oil


large eggplant (about 1录 pounds), cut into 陆-in cubes


salt


med onion, chopped


1 stalk celery, chopped


2 med tomatoes, peeled, seeded, and chopped


录 c water


2 T red wine vinegar


1 T tomato paste


1 T sugar


录 c green olives, pitted and chopped


录 c black olives, pitted and chopped


1 T capers


black pepper


1-2 T fresh basil, chopped





Directions Preheat oven to 375. Oil the baking sheet and set aside.


Place eggplant cubes in colander, sprinkle with salt, and set aside to drain for 30 minutes. Rinse eggplant under cold water, dry with paper towels, arrange on baking sheet, brush with 陆 T oil, and bake for 10 minutes. Turn over the cubes and bake another 10 minutes.





Meanwhile, heat 1 T oil in frying pan over med heat. Add onion and celery and saut茅, stirring frequently, about 5 minutes, until softened. Add tomatoes, reduce heat, and cook, stirring occasionally, about 25 minutes, until reduced to sauce.





Mix in water, vinegar, tomato paste, and sugar, then add eggplant, olives, capers, and pepper. Cook, stirring occasionally, until flavors are blended, about 5-10 minutes. Garnish with basil and serve.





Recipe: Eggplant Caviar





A lovely, thick eggplant dip. Great with crackers, French bread, pita bread, or crudit茅s.





Yield 4 servings


Time 90 minutes


Tools baking dish


knife


large spoon


food processor (optional)


large frying pan


wooden spoon





Ingredients 1 large eggplant


2 T olive oil


1 large onion, minced


3 cloves garlic, minced


1 T tomato past
My sister has been bugging her neighbor to give her his eggplant parmesn recipe, and finally got it after several months. He also gave her lessons on how to make it. She was so excited, not only did she email me the recipe, but she served it to me when I went to her house last. She was all nervous because i am a chef, and also, I hate eggplant.





It was unbeleivable. I loved it.





Now, I must warn you, my sister is longwinded, so it is very long, and wordy, but precise. Longer than those dumb people who come on here and try to sell nike shoes. So here it is... I suggest you save this recipe because it is outstanding. I didnt check for meat so i will edit out the meat or stock if there is any in there, and make a substitution.





YOU KNOW WHAT?





One of the key things that provides the flavor for this dish is italian sausage, and I am not even going to pretend to substitute something for that. So since I just went and found the recipe in my folders, and spent so much time writing the preface, i am going to send it, and others may like it. There went best answer on that one.





Authentic Italian Sauce and Eggplant Parmesan


(From Debbie and Gary鈥檚 Italian neighbor Glenn Bordon)





Shopping List:


Belgioso Pecorino Romano


1 Pkg. Johnsonville SWEET Italian Sausage


2- 28 oz. Cans Hunt鈥檚 Tomato Sauce


1 small can Hunt鈥檚 Tomato Paste


1 Large Yellow Onion


Polly-o Mozzarella Cheese 8 oz. Ball


Bertolli Extra Virgin Olive Oil


2 Cloves garlic or minced jar garlic


2 eggplants


Italian Bread Crumbs- Progresso Brand (blue cylinder shaped box)





In a large saucepan (dutch oven size), coat the bottom of the pan with olive oil, (about 录 inch ). Add 1 heaping wooden spoon full of minced garlic from the jar. (or 2 cloves fresh garlic minced), turn the pan on medium heat and let that get heated up. While it is heating slice your onion in half and then slice up each half and then add that to the pan with the garlic and stir in. (Be careful the heat doesn鈥檛 get too hot and burn your garlic, it will turn bitter and your sauce will be ruined, so if you DO burn the Garlic, dump it and start over!)





In the meantime, take a dry (without oil etc) frying pan and lay the sausages in it and start it on low heat, when you see the sausages begin to sweat out juice, turn the pan to medium heat or a little above medium. What you are going for is to get those few juices to start turning the sausage brown and leave a brown coating on the pan bottom, when the sausages are good and brown, take 陆 cup water and dump it in the pan to deglaze the pan, swirl it around and then dump it over on top of your onion/garlic mixture, (the onions should be translucent by now.) Then turn your sausages and begin browning on another side of them. Go through this process 4 times, continue rotating and browning the sausages and deglazing the pan each time. Now add the can of tomato paste to the onion/garlic/juice mixture and grate about 1/3 cup of the Pecorino Romano cheese in there, mix well and simmer about 5 minutes. Then add the 2 cans of tomato sauce and mix well. Let simmer while you continue cooking the Italian sausage until it is cooked through, then lay them on a cutting board till cool enough to handle. At that point slice into diagonal coin sized slices, and add to the sauce pot. Mix well and put a lid on the pot slightly askew, to allow for some steam to escape, and simmer for 4 hours on very low heat.





That is how you make the sauce. Do not try to get fancy and add more spices, the Johnsonville Sweet Italian sausage has all the flavor you need. Do not think it will be better if you take the sausage out of it鈥檚 casing and fry crumbled. It makes the sauce too salty. (I know, I tried it before we had our cooking lesson!)


Do not try other brands of tomato sauce and paste, you will be sorry, again, don鈥檛 mess with perfection.





After 4 hours, either let sauce cool and put in the refrigerator overnight (if you have had enough cooking for one day) or you can begin to cook and assemble your eggplant parmesan.





Slice eggplant rounds thinner than you have probably done it in the past. (about 3/8 inch). ( Do not peel eggplant) In one bowl, take 2 eggs and beat. Then in another bowl put a bunch of Italian Bread Crumbs.


Dip the eggplant in the egg and then in the bread crumbs and set aside. Get a large frying pan going with some regular crisco oil covering the bottom 录 inch deep, and when heated up lay the coated eggplant slices


In the pan and fry on one side till browned and then turn over and fry the other side, on medium heat. Keep the process up until you have fried up all the eggplant. Take a large rectangular pyrex glass dish or ceramic lasagna pan and lightly coat the bottom with sauce. Lay eggplant across the bottom. You are not trying to cover every inch of the pan with eggplant, you want them to have about 录 inch between each eggplant round. Then put a dollop of sauce on each piece of eggplant and spr
ratatouille,


or check out


http://allrecipes.com/Recipes/Fruits-and鈥?/a>


or


http://www.eggplantrecipes.net/


or


http://southernfood.about.com/cs/eggplan鈥?/a>


or


http://www.aubergines.org/recipes.php


or


http://www.eatingwell.com/recipes/collec鈥?/a>


or


http://www.foodnetwork.com/search/eggpla鈥?/a>





I love eggplants!!!
Eggplant ';Steaks';





2-3 eggplants (depends on how many people you are cooking for)


2 cups flour (to coat eggplant slices)


sea salt to taste


olive oil for (frying)


5-6 gloves garlic (or to taste)


soy sauce





Directions:





Slice eggplants lengthwise in to approximately 1/4 of an inch slices, not thinner then that though. Put them into a colander and sprinkle with sea salt all over and leave for about 20 min. This is done so the eggplant gives out it's bitterness. Peel garlic and put flour onto a flat plate(for coating the eggplant). Then rinse the salt and the bitter juice of the eggplant. Do not dry! Heat the olive oil in the frying pan, coat the eggplant with flour on both sides and fry until golden brown. Eggplants absorb a lot of olive oil, so you might have to add olive oil to the pan as you go. As you frying the eggplant layer it in whatever dish you decided to use. As you layer them by batches press garlic on top (use garlic press of course) and sprinkle soy sauce on top of each batch. You are done! It is lovely hot, but also very delicious cold! Serve with a side, or two for dinner, or make a sandwich. I made a sandwich with it the last time I made it for the first time and it was very good!





Serves: 3-4





Preparation time: 20 minutes
I don't have recipes written down, I just kinda make things from what I grow. Eggplant slabs slow roasted in tomato sauce with mushrooms and lightly spiced with bay leaves and allspice will get you happy. I can't really give times or amounts, I just kinda make dinners. MMMM, Eggplant is yummy. If you grow your own you can experiment, nothing ventured, nothing gained. Worst that can happen is that it tastes like poop. Next one will be better.