Any good eggplant recipes?

I like eggplant, and I use it in my stir-fry sometimes, but I'm wondering if there are any good vegetarian recipes for it.Any good eggplant recipes?
Red Thai eggplant curry





1 large aubergine (eggplant), prepared as below


1 vegetable stock cube


2 garlic cloves, finely chopped


1 tbsp red curry paste


1 large red, orange or yellow (sweet bell) pepper, deseeded and sliced


2 tsp black bean sauce or 1/2 tsp black beans, crushed


1 tbsp light soy sauce


1 tbsp sugar


20 medium-sized basil leaves (optional, but nice)


1. Halve the aubergine and slice across the other way; halving lengthways gives half-moon slices, which are easier to eat, but halving widthways first gives rectangular slices, which look nicer. The larger the slices, the longer they need to cook in step 3.





2. In a heated wok, saut茅 the garlic in stock made with the cube until golden-brown (or use oil if you prefer).





3. Stir in the curry paste and add the aubergine, along with a little more water if needed. Mix well and continue to cook for about 3 minutes.





4. Add the peppers, black bean sauce, soy sauce and sugar, along with 6 tbsp water. Simmer for 5 minutes until vegetables are cooked. Stir in the basil and serve at once.








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Chick Pea %26amp; Aubergine Curry main recipe menu





Ingredients - Serves 4 to 6





1 Large Onion


300g Chick Peas


1 large Aubergine


2 inch piece Root Ginger


2 Cloves Garlic


2 to 6 fresh Chillies


800g Tinned Tomatoes


100g Tomato Pure茅


125ml Tomato Juice


2 Teaspoons Cumin Seeds


2 Teaspoons Brown Mustard Seeds


2 Teaspoon Ground Cumin


2 Teaspoons Ground Coriander


2 Teaspoons Ground Turmeric


1 Teaspoon ground Fenugreek


陆 Teaspoon Cayenne Pepper


1 Bunch Fresh Coriander





Method





Soak the chick peas overnight in cold water. Drain them, rinse and put in a sauce pan covered with cold water on a high light to cook. When boiling turn down to a simmer, cover and allow to cook. Chick peas take a long time to cook, up to an hour so it is best to give yourself time. The good news is that you cannot overcook them even if you try.


Put your heaviest pan on a high light and add enough oil to cover the bottom. Put all the seeds in a saucer or other vessel and whilst the oil is heating peel and chop the onion. When the oil smokes throw in the seeds, cover the pan and shake it a little to get the seeds really popping. Turn down the heat and as soon as the initial explosion is over and put in the onions stirring so they do not burn.


Wash the ginger and chillies, peel the garlic and crush or blend them to a smooth paste, using a little oil if necessary. As with the previous recipe just finely chop everything if you are without benefit of blender. Add the paste to the onion mixture and allow to cook for five minutes or so, making sure it does not stick.


Add all the rest of the spices except the fresh coriander and carry on cooking, stirring it all well to prevent burning.


Wash the aubergine and cut into fairly large dice or slices and add to the pan. Leave to cook for ten minutes.


Blend or chop the tinned tomato and add to the pan along with the puree and the tomato juice. Mix it all together and allow to continue cooking.


Once the chick peas are cooked, drain, rinse well and add to the pan. Stir the curry together and season to taste. Cover and allow to simmer slowly for 30 minutes adding water if necessary.


Wash and chop the fresh coriander and add. Stir in and serve immediately.


Here at Eighth Day we tend to cook all our stews on top of the stove because it is easier for us to handle the large quantities we produce. At home though there is no reason why you have to, so this curry for example could be left in the oven to finish once all the ingredients are in the dish.





Hope you like curries! :)Any good eggplant recipes?
Aubergine and tomato lasagne





Takes 1 hour 10mins 鈥?20 mins


Serves 4





Ingredients





2 tbsp olive oil


1 large onion, chopped


2 large aubergines (about 500g) diced


4 garlic cloves, chopped


2 x 400g cans tomatoes


150ml red wine


2 tbsp chopped fresh basil leaves


6 sheets 鈥榥o cook鈥?lasagne (fresh or dried is fine)


450g tub half-fat cottage cheese


Little grated nutmeg


50g edam, grated


4 tsp grated parmesan








1. Preheat the oven to 200C/gas 6/fan 180C.


2. Heat the oil in a large pan and fry the onion and aubergines for 5 minutes, stirring occasionally, until just browned.


3. Stir in the garlic, tomatoes, wine and seasoning. Bring to the boil, breaking up the tomatoes with a spoon.


4. Simmer, uncovered, for 15 minutes, stirring occasionally, until the sauce has thickened.


5. Stir the basil into the tomato mixture, the spoon one-third into a shallow 2.25 litre/ 4陆 pint ovenproof dish.


6. Lay half the pasta sheets on top, and then cover with half the remaining tomato mixture and half the cottage cheese. Season generously with nutmeg and pepper.


7. Cover with the remaining pasta, tomato mixture and cottage cheese.


8. Season with more nutmeg and pepper, then sprinkle with Edam and parmesan.


9. Cook for 30-40 minutes in the oven until the topping is browned.
Baingan Bharta (Eggplant Relish) Recipe








Serves 4





Baingan bharta is prepared with the really large brinjal variety. It is typically charred over direct flame, which imparts to it a delicious aroma.





Ingredients:


2 large brinjals


2 medium sized tomatoes


1 Onion


陆'; piece ginger


6 cloves garlic


1/8 tsp turmeric powder


录 tsp chili powder


陆 tsp coriander powder


Salt


Ghee





Method:





Slice 3 pods of garlic.


Make small slits in the brinjals and insert the sliced garlic into the slits.


Place them directly over the flame, turning it occasionally until all sides are black and wrinkled. Optionally, you could grill it for about 陆 hour.


Cool the brinjals and peel their skin gently using a knife to scrape the skin off.


Chop and mash the flesh


Chop the onion, the remaining garlic, and saut茅 them in hot ghee.


Add chopped tomatoes and stir until soft.


Add the mashed brinjals, salt and spices, and cook for a few minutes.


Serve with phulkas or with rice and dal. For a western touch, it could be used as a dip











Also you can search on


www.google.co.in


in india have too much [ eggplant recipes]





vijay singh
Ratatouille is a wonderful French dish that uses Eggplant. Its easy to make and goes very well with Potato Pancakes





You could even blend it into a soup. One of my favorite Eggplant dishes





There are a lot of recipes on the net.





Here's a link that helps with both the Potato Pancake and Ratatouille.





hubpages.com/hub/Cooking_made_easy_-_R鈥?





Bon Apetit!!
Oh i'm so glad you asked this!





A few weeks ago a made an eggplant lasagne. You can have your basic recipe and cooking time you would with any family sized lasagne, but instead of using pasta sheets, you replace them with 1cm thick rounds of the eggplant. So make your normal tomato sauce or feta or ANY sort of fillings, and layer them up with the eggplant slices.





Oh you have to try it, soo good. Add some zucchini as well.
My favorite eggplant parmesan can be found under ';recipes'; at wholefoods.com. Rather than frying the breaded eggplant, this recipe calls for you to bake it (less fat from oil!). The only change I made was to replace the egg dip (before you bread it) with a plain yogurt and water mixture. It is soooooo good!





Its really easy and very rewarding (make sure you use fresh mozzarella).
my gran makes an eggplant bake ... its very nice





its basically eggplant, sliced and fried, then mixed with chopped tomato, fried onion, mushrooms, garlic, and tomato puree. put in an oven safe dish and baked for about 10 minutes with cheese grated on top. then you can either eat by itself or with rice or pasta.


enjoy


=]