A delicious dish for eggplant lovers, you can substitute lamb or a mixture of pork and beef. A Greek recipe.
INGREDIENTS:
2 medium eggplants
2 teaspoons salt
1 pound lean ground beef
1 can (14.5 ounces) tomatoes, drained
1 can (8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
dash cinnamon
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 1/2 cups shredded cheddar cheese
2 eggs, slightly beaten
PREPARATION:
Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Eggplant information, recipes, and cooking tips
Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.
In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices. In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all. Bake at 400掳 for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6.
Eggplant is a big favorite in many areas of the South.
Thomas Jefferson, who experimented with many varieties of plants in his Virginia garden, is credited with the introduction of eggplant to North America. Of Asian origin, the early varieties were very bitter to the taste, but cultivation and crossbreeding have greatly improved the flavor.
Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Sliced eggplant absorbs oil like a sponge, but a good bread crumb or batter coating will help, and make sure the oil is preheated. Complementary spices include allspice, basil, bay leaves, garlic, chile powder, oregano, sage, thyme, marjoram, and parsley. It's a natural combined with tomatoes and onions, as in the popular dish Ratatouille.
When choosing eggplant, look for heavy, firm fruit with unblemished skin.
Male eggplants have fewer seeds (which are often bitter) than the female; they have a rounder, smoother blossom end or base. The blossom end of a female eggplant is generally indented. Store an eggplant in a perforated plastic bag in the refrigerator where it should keep for several days. It may be blanched or steamed then frozen for up to six months.
Eggplant Yield: 1 pound = 3 to 4 cups chopped.What is the best eggplant recipe?
Use it in a lasagna instead of the pasta sheets. Just remember before you use them in anything to slice them, sprinkle them with salt, leave for half an hour then drain off the water that comes out of them or all the water will end up in your recipe. I like them cut in half length wise, scoop out a channel about 2 inches wide and 2 inches deep, stuff with breadcrumbs, pinenuts, diced onion, diced tomato, shredded basil, garlic and topped with parmesan and mozzarella cheese. Bake for about 45mins on a moderate heat.
Or i make my steak ratatoullie with a difference, use scotch fillet steaks, Slice an eggplant, a zucchini, tomato, onion, mushroom,garlic and bacon. Grill the steak, then the eggplant, lay the eggplant on the steak and grill the other veges and bacon layering them on the steak as you go, top with grated mozzarella cheese and cracked black pepper, grill or broil until cheese is melted, serve with fries, yum.
Wash and slice eggplants, dredge in flour, salt %26amp; pepper. Deep - fry until golden brown. Eat plain or sprinkle Parmesan cheese on top. Don't forget to drain fried eggplant. Mac %26amp; cheese and salad would be good with this.
Easy Eggplant Parmesan
This recipe can easily be doubled.
1 large eggplant
1/2 cup Italian breadcrumbs
1/8-1/4 cup of grated parmesan cheese
1 (26 ounce) jar spaghetti sauce
2 eggs (beaten)
1 cup shredded mozzarella cheese
Slice eggplant into 1/4 inch slices. Dip in beaten egg. Dredge in bread crumbs mixed with parmesan cheese. Fry till golden brown. Place in baking dish. Pour spaghetti sauce over top. Top with mozzarella cheese. Bake at 350 for about 30 minutes. Serve over angel hair pasta and with a salad. 4-6 servings
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Eggplant Rollatini
8 oz ricotta cheese
1/2 oz prosciutto (diced very small)*optional
2 oz grated parmesan
3 oz shredded mozzarella
1 pinch nutmeg (to taste)
1 pinch white pepper (to taste)
3 medium round eggplant
Mix all ingredients (except the eggplant) in a food processor with paddle until they are incorporated. Use spoon in bowl if you don't have a food processor.
Slice eggplant lengthwise (approximately 1/2 inch thick). Brush lightly with olive oil and grill with salt and pepper. Let cool. Place approximately 1 oz. of filling on each slice and roll lengthwise. Top with marinara sauce. Serves approximately 6 to 8.
I like it best peeled, thinly sliced and lightly salted. Drain on paper towels, the salt will pull out any bitterness. Lay one slice down, put on a thin piece of mozzarella (deli sliced) lay another slice on top. Dredge in flour (1 cup, 1/2 tsp salt and pepper), shake off excess, then dip in 2 eggs whisked with 1/4 cup milk, then in seasoned bread crumbs, fry until crisp. I've had people that swear they hated eggplant, but loved it this way. I serve marinara on the side for dipping.
Eggplant in garlic sauce:
The ginger and garlic must be chopped *very* finely, and cooked longer than you may expect, since we are cooking them in water rather than oil!
Serves 2
1 medium eggplant - about 300g (10-11oz)
1 tsp finely-chopped fresh garlic (about 2 cloves)
1 tsp finely-chopped fresh ginger
1 tbsp hoisin sauce
2 spring onions (green onions, scallions, gibbons), finely chopped
1 tsp dark soy sauce
1. Peel the eggplant if you don't like the skin, or leave it on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.
2. Boil 1 cm (1/2 inch) of water in a wide frying pan, then add the eggplant and cook, stirring occasionally and adding more water as needed, until eggplants are softened to your satisfaction, and very little water remains (about 7 minutes for me).
3. Remove the eggplant to a bowl, then heat another 1cm water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed.
4. Add the soy sauce and spring onions to the pan, then add the cooked
eggplant, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the eggplant with the sauce.
5. Serve hot or at room temperature.
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