Eggplant (aubergine) recipes?

My neighbor just gave me two smallish eggplants. I've only had them a few ways and don't like them, and my 6 year old son doesn't like zuchinni or yellow squash (probably the consistency). He has never tried eggplant, but I don't think it would go over too well. Does anyone have an eggplant recipe that is a bit different and not mushy? Also, not too complicated since it only has a slim chance of one or both of us liking it. All ideas welcome - I'd like to use these two I have.Eggplant (aubergine) recipes?
I'm not big on mushy foods, but I've been experimenting with eggplant recently and quite like it. There are a couple of tricks to working with eggplant: one, cut it into pieces (whatever size the recipe calls for), toss with salt, and let it sit a bit to get the bitter juices out. Two, if you're cooking it in oil, don't use more than you absolutely have to, especially if you're frying it--it soaks up a LOT of oil! Finally, I find that thicker pieces hold their texture best.





Normally, I chop it into 1'; cubes, then toss with olive oil, a little balsamic vinegar, and herbs, then roast it in the oven at 425 degrees (usually about 15 minutes or so). I usually roast it with zucchini and red bell peppers, then serve as a side dish or mixed with quinoa or couscous (I've also used it for veggie burritos). It doesn't seem very exciting, but it's versatile, and the eggplant is still firm.





I modified the recipe earlier this week, to go with an Asian-inspired meal. Instead of cubes, I cut it in long, thick sticks (like thick french fries), salted it, and drizzled slightly with olive oil before roasting. Just before serving, I whisked the following ingredients together and poured it over the eggplant:





2 tbsp. soy sauce


2 tbsp. rice vinegar


1/2 tsp. dried ground ginger


1 tsp. sesame oil (olive oil would work)


dash of hot sauce


1 sm. clove garlic, minced


1/3 c. chopped scallions





My guests loved it, but I don't know if your son would be convinced. ;-)





If your son likes tomato sauce, you can always make eggplant parmigiana. In college, an Italian friend of mine would pan-fry slices of eggplant, then layer it in a casserole dish with tomato sauce and shredded cheese, and bake it. It was like a cross between parmigiana and lasagne. We couldn't get enough of it.





Good luck finding a recipe!








EDIT: to answer your question about salting, cooks will traditionally use a lot of salt, let it sit in a colander for at least 30 min., then rinse and squeeze dry. I usually don't use quite as much salt, and will wipe it down with a paper towel (and use less salt in the recipe). ;-)





I've done a little more reading up on it, and there seems to be an ongoing debate about salting vs. not salting. It's supposed to cut down on bitterness (which I've never had much of a problem with), but it also makes the eggplant soak up less oil. The older the eggplant, the more likely it is to be bitter. There's a pretty good rundown on it here: http://www.samcooks.com/relish/eggplant.鈥?/a>Eggplant (aubergine) recipes?
I hope you like this one:





EGGPLANT (EASY DISH)





2 tbsp. butter


1 sm. onion


1 green pepper, diced


4 tomatoes, peeled %26amp; chopped or 1 lb. can tomatoes (cut up)


1 med. to lg. eggplant, cubed (unpeeled)


1/2 tsp. basil


1/4 tsp. oregano


Salt %26amp; pepper as desired





Saute onion and green pepper in butter in a large skillet. Add chopped tomatoes and simmer a few minutes. Add eggplant, herbs and seasonings. Cook over medium heat about 15 minutes, or until vegetables are tender.


Serve hot garnished with bacon bits, as a side dish with dinner or as a supper dish (spoon over hot rice). Serves 4 or more. (Zucchini and other squash may be substituted for eggplant.)





Enjoy!
You could try making eggplant parmigiana.





Slice the eggplant thin, then bread and fry it.





Place on a sheet pan, top with spaghetti sauce and mozzarella, provolone, or Parmesan cheese.





Broil till the cheese is melted.





The eggplant won't be mushy-promise!





You can serve it with spaghetti, or eat it alone. Good luck!
if it is a chinese eggplant you could try putting it on top of your stovetop and turn the flame on..turn the eggplant over to burn all of the skin..ones the skin become black, you can peel it off...and then you can flatten the eggplant with a fork, then dip it in scarmbled eggs and a little cornstarch and then fry it..its yummy...kinda smoky flavor to it.