Bought an eggplant cause they were on sale. Haven't had it since I was a kid at a friends house. I know you can fry it but any ideas for the BBQ. We're grilling tonight anyway.Good recipe for Eggplant preferably on the BBQ?
BBQ eggplant Recipe
Ingredients:
eggplant, sliced 1/2 inch
olive oil, or lo-cal salad dressing
club house garlic seasoning
dried vegetable seasoning
Directions:
Mix oil and seasonings in bowl
brush on sliced eggplant
sprinkle with extra seasoning if desired
bake in hot bbq until grill marks show, then turn over, about 2 minutes each side
good hot or room temperature red peppers done same way are great tooGood recipe for Eggplant preferably on the BBQ?
For grilling just add a little olive oil, salt and pepper for taste, you can also add lemon juice with garlic.
Here's another recipe that I love to make at least once a week:
Ingredients:
1 eggplant (cut into cubes)
1 1/2 cup of lettuce (chopped)
1 crushed clove of garlic (or 1/2 tea spoon of garlic powder)
1/2 lemon juice
1 1/2 cup of yogurt ( or 4 small packs)
salt and pepper
Directions:
Fry the eggplants until they turn gold, bring a glass pan and put them in there, then put the lettuce on top, then mix the yogurt with the lemon juice, garlic, salt and pepper in a blender, mix well then pour on top of the lettuce,
Enjoy~
Easy Fried Egg Plant
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs
salt and pepper to Taste
simple just barbe que it , if you can be bother drizzel a bit of galic crushed in olive oil and salt ..........yummy
Slice eggplant medium/thin %26amp; place on large sheet of foil. Add one onion thinly sliced into rings, a couple cloves of minced garlic, black pepper %26amp; drizzle with olive oil. Close up pouch %26amp; toss on grill about 5 minutes before your meat goes on........Sprinkle with parsley or oregeno %26amp; serve hot from the grill.....Enjoy!
mix some melted butter,garlic,salt and pepper,a touch of chilli pepper,and 1/3 cup woshtishier sauce together.slice yur eggplant into 1'; slices(dont peel it) put in container and merinade all day. tonite just throw them on yur grill and cook them till they get done
slice and brush olive oil , kosher salt then grill I do this with all squash,and vegetables
Keep it simple. Clean and cut eggplant into 1'; thick slices. Make a compound butter mix to brush on slices and place on preheated grill medium heat. brush up side before flipping. About 2 minute to a side should do the trick. Compound butters are easy to make. For eggplant, I would suggest 1 tsp lemon juice, 1tsp each: dried sweet basil, oregano, and coriander to one stick of butter. Mix into softened butter well and spread on to eggplant or melt and brush it on. Spreading it on distributes to herbs more evenly. add salt and or pepper to taste after grilling.
Thursday, January 7, 2010
Southwest eggplant recipe?
I am looking for a southwest cuisine eggplant recipe. Do you have one to share? ThanksSouthwest eggplant recipe?
I always hated Eggplant until my friend Russ made this. He cut it up in about 1 inch pieces, put it in spaghetti sauce with some garlic and butter and Motzarella cheeze and baked it for about 15 minutes. soft, moist and tender and VERY good.. Try it, you'll like it.Southwest eggplant recipe?
This recipe made me actually like eggplant. But it has to be sliced thin and crisp!
Awesome Eggplant Rollatine
4 eggs, lightly beaten
2 Tbs. garlic powder, divided
2 C. grated Parmesan cheese, divided
1 Tbs. Italian seasoning
salt and pepper to taste
1 C. all-purpose flour
1 C. vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 oz.) container ricotta cheese
1 C. shredded mozzarella cheese, divided
1 Tbs. dried parsley
1 (10 oz.) package chopped frozen spinach, thawed and pressed
1 (28 oz.) jar tomato pasta sauce, divided
Preheat oven to 350 degrees F (175 degrees C). In a shallow mixing bowl combine 3 eggs, 1 Tbs. garlic powder, 1 C. Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour. Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain. In a large bowl combine ricotta, 1/2 C. mozzarella, remaining 1 C. Parmesan, remaining 1 Tbs. garlic powder, 1 egg, parsley and spinach; mix well. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 Tbs. of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 C. mozzarella cheese. Bake in preheated oven for 30 minutesnumbering
I always hated Eggplant until my friend Russ made this. He cut it up in about 1 inch pieces, put it in spaghetti sauce with some garlic and butter and Motzarella cheeze and baked it for about 15 minutes. soft, moist and tender and VERY good.. Try it, you'll like it.Southwest eggplant recipe?
This recipe made me actually like eggplant. But it has to be sliced thin and crisp!
Awesome Eggplant Rollatine
4 eggs, lightly beaten
2 Tbs. garlic powder, divided
2 C. grated Parmesan cheese, divided
1 Tbs. Italian seasoning
salt and pepper to taste
1 C. all-purpose flour
1 C. vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 oz.) container ricotta cheese
1 C. shredded mozzarella cheese, divided
1 Tbs. dried parsley
1 (10 oz.) package chopped frozen spinach, thawed and pressed
1 (28 oz.) jar tomato pasta sauce, divided
Preheat oven to 350 degrees F (175 degrees C). In a shallow mixing bowl combine 3 eggs, 1 Tbs. garlic powder, 1 C. Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour. Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain. In a large bowl combine ricotta, 1/2 C. mozzarella, remaining 1 C. Parmesan, remaining 1 Tbs. garlic powder, 1 egg, parsley and spinach; mix well. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 Tbs. of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 C. mozzarella cheese. Bake in preheated oven for 30 minutes
Does anyone have a delicious recipe using eggplant? My garden is overflowing with eggplants!!?
I prefer something you have personally tried and found to be good.I have both purple and white eggplants!Does anyone have a delicious recipe using eggplant? My garden is overflowing with eggplants!!?
This one is really good, I often take it to bbq's during the eggplant harvest season. Cut eggplant, lenght wise, put it on the grill, grill for about 3mins each side. Till soft, but not too soft. While grilling take about 1/2 cup balsamic vinegar, put on very low simmer, reduce to about 1/4 cup. When you have turned the eggplant on the grill, put a slice of fresh mozzerlla on it. Allow to soften. Then, take off, plate up and drizzle a small amount of vinegar reduction on it. YUMMMDoes anyone have a delicious recipe using eggplant? My garden is overflowing with eggplants!!?
Sicilian Style Spaghetti and Eggplant Recipe courtesy Tyler
For the eggplant:
2 medium eggplants
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves
1/2 lemon, juiced
6 fresh basil leaves
Kosher salt and freshly ground black pepper
For the spaghetti:
3 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 fresh red chile, chopped
2 garlic cloves, minced
1 cup alfonso olives, pitted
1/2 bunch fresh basil leaves
3 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
1 tablespoon capers
Kosher salt and freshly ground black pepper
1 pound spaghetti
1/2 cup freshly grated pecorino cheese
Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.
**************************************鈥?br>
Garlic-Roasted Eggplant Recipe courtesy Emeril Lagasse,
2 large eggplants, about 1 1/2 pounds each
4 sprigs fresh thyme
10 cloves garlic, peeled and cut lengthwise into slivers
Extra virgin olive oil
Salt
Black pepper
Essence, recipe follows
1 lemon, cut into eighths
Pita bread, cut into wedges and lightly toasted
Preheat a gas grill (or alternately an oven to 350 degrees F).
With a small, sharp knife, cut small slits into each eggplant.
Strip the leaves from the thyme sprigs, and chop. Discard the stems. Insert a sliver of garlic and a bit of chopped thyme into each slit in the eggplant. Rub olive oil onto the eggplants. Grill until black on a grill, turning frequently to ensure even roasting, about 15 minutes, or roast on an oiled baking sheet in the preheated oven, about 1 hour.
Remove from the heat. Slice eggplant lengthwise and when cool enough to handle, scoop the softened pulp into a bowl. Beat until creamy with olive oil, and sprinkle with salt, pepper, and Essence to taste, and a squeeze of lemon juice. Serve with lemon wedges and toasted pita triangles at the table.
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
****************************************鈥?br>
Greek Stuffed Eggplant Recipe courtesy Emeril Lagasse,
3 medium eggplants (about 11/4 pounds each), split lengthwise
4 tablespoons olive oil
1 pound ground lamb, or lamb sausage removed from casings and crumbled
1 1/2 cups chopped onion
1/2 cup chopped green bell peppers
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon Essence, recipe follows
1/2 teaspoon ground black pepper
3 medium Roma plum tomatoes, seeded and chopped
1/4 cup minced fresh parsley leaves
2 tablespoons minced fresh oregano
1 cup bread crumbs
1 cup crumbled Feta
Preheat the oven to 350 degrees F.
Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins. Scoop out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp.
Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 teaspoon of olive. Bake until the shells are softened but not brown, about 15 minutes. Remove from the oven and let cool.
In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat. Add lamb and cook, stirring, until no longer pink, about 5 minutes. Remove with a slotted spoon to drain on paper towels. Add the onions and bell peppers to the fat in the pan and cook, stirring, for 3 minutes. Add the garlic, eggplant, salt, Essence and pepper, and cook until the eggplant is soft, 3 to 4 minutes. Add the tomatoes and cook until they give off their liquid, 3 minutes. Add the parsley and oregano, and stir well. Remove from the heat. Stir in 3/4 cup of bread crumbs and mix well into the vegetables. Stir in the feta, and re-season as needed.
Divide the filling among the eggplant shells, and sprinkle the remaining 1/4-cup of bread crumbs over the tops. Bake until the tops are golden and the stuffing is heated through, about 30 minutes.
grilling them on the bar-b-q is great with a little seaoning and olive oil brushed on. Also have a dish done in the oven. Slice your eggplant in 2 and you can put in as many as will fit in a big oven proof dish. Fill the boats with minced meat of your choice seasoned of course even if just with garlic, then put a tomato sauce over everything and top with pine. Bake at 350 for about 40 min. the add parmasan cheese and broil only until cheese is golden.
Here are a frw recipes:
Egg Plant Fritters
1 lg Egg plant
1 ts Salt
2 ts Butter
1/4 ts Pepper
1 Egg, beaten
Flour
Boil egg plant, scoop out the meat and mix with butter, egg, salt, pepper and enough flour to drop from a spoon. Heat shortening (375 degrees). Drop batter from spoon and fry. Drain on paper towel. Cooking time about 6 minutes.
Crockpot Chicken Parmigiana
3 Chicken breasts
6 Slices mozzarella cheese
1 Small egg plant sliced
1/4 ts Pepper
1 Egg
1 c Dry bread crumbs
10 1/2 oz Can pizza sauce
1/2 c Butter
1 ts Salt
If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter.
Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add %26gt; mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.
Eggplant Parmesan
2 Egg plant; (about 2 lbs -total)
1/2 ts Fresh ground black pepper
1/2 c Slivered basil leaves
3 Egg whites
1 1/2 c Low fat pasta sauce
1 c Fine dry bread crumbs
3/4 c Grated part-skim mozzarella -cheese
1/2 c Fresh ground Parmesan cheese
1/2 ts Salt
Preheat oven to 400 degree. Lightly oil two baking sheets or coat them with non-stick cooking spray. Also oil or spray a 8-by-111/2 inch baking dish,
Set aside.
Cut eggplant crosswise into 1/4 inch slices. In a shallow dish whisk egg whites with 3 tablespoon water until frothy. In another shallow dish,combine breadcrumbs,1/4 cup of the Parmesan cheese,salt and pepper.
Dip eggplant slices into the egg white mixture, then coat with bread crumb mixture. Arrange the egg plant in a single layer on the baking sheets. Bake for 15 minutes, turn over and bake 15 minutes longer, or until crisp and golden.
Stir basil into pasta sauce.Spread about 1/2 cup of the sauce in the bottom of the baking dish. Arrange half of the eggplant slices over the sauce,over lapping slightly. Spoon 1 cup of the sauce over the eggplant and sprinkle with half of the mozzarella. Add another layer of the eggplant and top with remaining sauce,mozzarella and Parmesan. Bake uncovered,until sauce bubbles and top is golden. About 15 to 20 minutes.
I've tried frying it like zucchini and it was really good. Slice it. dip it in eggs, then in flour and fry in the skillet with oil or butter.
HERE IS A AWSOME RECIPE!!!
we make it occasionally
Eggplant Parmesan
Prep Time:5 min
Start to Finish:15 min
Makes:6 servings
1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup Progresso庐 dry bread crumbs (any flavor)
2 teaspoons olive or vegetable oil
1 cup spaghetti sauce
1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)
1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.
Heres the nutrisional value:
mg; Sodium 480 mg; Total Carbohydrate 18 g (Dietary Fiber 3 g); Protein 11 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 6 %; Calcium 28 %; Iron 4 % Exchanges: 1 Starch; 1 Vegetable; 1 1/2 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
PLease try this its yummy!!!!!
hope i helped
-christina
Eggplant parmesan, Slice your eggplant into medium sized slices, scramble some eggs in a bowl soak the eggplants in the eggs and then flip it in some panko breadcrumbs, then fry it in a pan lined with a thin layer of oil, about 3 cups. when they're nice and fried, pour some maranara sauce over them, and some cheese on top, then put in a microwave so the cheese melts. Approved by my mom, sister dad and me. Best with purple eggplants
here it is...
Cheese Stuffed Eggplant
6 pcs. eggplants
Salt
2 pcs eggs, slihtly beaten
2 c. shredded filled cheese
Oil for frying
Sauce
2-3 tbsp. tomatoes paste
2 c. water
Salt and pepper
Pinch of sugar
Cut the eggplant in half length wise. Scoop out centers, then sprinkle with salt and leave dry to drain for 30 minutes. Rinse with cold water and pot dry. Combine eggs and cheese. Mix well. Fill each eggplant half with egg and cheese mixture.
Deep fry each half, cheese side up in hot oil until lightly browned. Remove and drain on absorbent paper. Combine sauce ingredients in a saucepan and mix well. Place scooped eggplants in the simmer gently, covered for 30 minutes. Serve eggplants topped with sauce...
Serve 6 persons
Thin sliced deep fried tempura batter,eggplant lasagna.
Ratatouille!!! And it freezes well!
INGREDIENTS
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
DIRECTIONS
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
Remove the bay leaf and adjust seasoning.
I made eggplant au gratin last night for the first time - its pretty good.
EGGPLANT AU GRATIN
4 sm. eggplants
2 lg. onions
1 lb. sharp cheddar cheese
2 eggs
Salt and pepper
Cracker crumbs
Butter
Peel and boil eggplants in salted water. Boil until soft, strain and mash. Fry sliced onions in butter. Beat eggs. Grate cheese; combine ingredients. Salt and pepper to taste. Place in greased 1 quart casserole dish and cover with crumbs. Dot with butter. Bake at 350 degrees for 45 minutes.
This one is really good, I often take it to bbq's during the eggplant harvest season. Cut eggplant, lenght wise, put it on the grill, grill for about 3mins each side. Till soft, but not too soft. While grilling take about 1/2 cup balsamic vinegar, put on very low simmer, reduce to about 1/4 cup. When you have turned the eggplant on the grill, put a slice of fresh mozzerlla on it. Allow to soften. Then, take off, plate up and drizzle a small amount of vinegar reduction on it. YUMMMDoes anyone have a delicious recipe using eggplant? My garden is overflowing with eggplants!!?
Sicilian Style Spaghetti and Eggplant Recipe courtesy Tyler
For the eggplant:
2 medium eggplants
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves
1/2 lemon, juiced
6 fresh basil leaves
Kosher salt and freshly ground black pepper
For the spaghetti:
3 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 fresh red chile, chopped
2 garlic cloves, minced
1 cup alfonso olives, pitted
1/2 bunch fresh basil leaves
3 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
1 tablespoon capers
Kosher salt and freshly ground black pepper
1 pound spaghetti
1/2 cup freshly grated pecorino cheese
Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.
**************************************鈥?br>
Garlic-Roasted Eggplant Recipe courtesy Emeril Lagasse,
2 large eggplants, about 1 1/2 pounds each
4 sprigs fresh thyme
10 cloves garlic, peeled and cut lengthwise into slivers
Extra virgin olive oil
Salt
Black pepper
Essence, recipe follows
1 lemon, cut into eighths
Pita bread, cut into wedges and lightly toasted
Preheat a gas grill (or alternately an oven to 350 degrees F).
With a small, sharp knife, cut small slits into each eggplant.
Strip the leaves from the thyme sprigs, and chop. Discard the stems. Insert a sliver of garlic and a bit of chopped thyme into each slit in the eggplant. Rub olive oil onto the eggplants. Grill until black on a grill, turning frequently to ensure even roasting, about 15 minutes, or roast on an oiled baking sheet in the preheated oven, about 1 hour.
Remove from the heat. Slice eggplant lengthwise and when cool enough to handle, scoop the softened pulp into a bowl. Beat until creamy with olive oil, and sprinkle with salt, pepper, and Essence to taste, and a squeeze of lemon juice. Serve with lemon wedges and toasted pita triangles at the table.
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
****************************************鈥?br>
Greek Stuffed Eggplant Recipe courtesy Emeril Lagasse,
3 medium eggplants (about 11/4 pounds each), split lengthwise
4 tablespoons olive oil
1 pound ground lamb, or lamb sausage removed from casings and crumbled
1 1/2 cups chopped onion
1/2 cup chopped green bell peppers
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon Essence, recipe follows
1/2 teaspoon ground black pepper
3 medium Roma plum tomatoes, seeded and chopped
1/4 cup minced fresh parsley leaves
2 tablespoons minced fresh oregano
1 cup bread crumbs
1 cup crumbled Feta
Preheat the oven to 350 degrees F.
Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins. Scoop out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp.
Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 teaspoon of olive. Bake until the shells are softened but not brown, about 15 minutes. Remove from the oven and let cool.
In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat. Add lamb and cook, stirring, until no longer pink, about 5 minutes. Remove with a slotted spoon to drain on paper towels. Add the onions and bell peppers to the fat in the pan and cook, stirring, for 3 minutes. Add the garlic, eggplant, salt, Essence and pepper, and cook until the eggplant is soft, 3 to 4 minutes. Add the tomatoes and cook until they give off their liquid, 3 minutes. Add the parsley and oregano, and stir well. Remove from the heat. Stir in 3/4 cup of bread crumbs and mix well into the vegetables. Stir in the feta, and re-season as needed.
Divide the filling among the eggplant shells, and sprinkle the remaining 1/4-cup of bread crumbs over the tops. Bake until the tops are golden and the stuffing is heated through, about 30 minutes.
grilling them on the bar-b-q is great with a little seaoning and olive oil brushed on. Also have a dish done in the oven. Slice your eggplant in 2 and you can put in as many as will fit in a big oven proof dish. Fill the boats with minced meat of your choice seasoned of course even if just with garlic, then put a tomato sauce over everything and top with pine. Bake at 350 for about 40 min. the add parmasan cheese and broil only until cheese is golden.
Here are a frw recipes:
Egg Plant Fritters
1 lg Egg plant
1 ts Salt
2 ts Butter
1/4 ts Pepper
1 Egg, beaten
Flour
Boil egg plant, scoop out the meat and mix with butter, egg, salt, pepper and enough flour to drop from a spoon. Heat shortening (375 degrees). Drop batter from spoon and fry. Drain on paper towel. Cooking time about 6 minutes.
Crockpot Chicken Parmigiana
3 Chicken breasts
6 Slices mozzarella cheese
1 Small egg plant sliced
1/4 ts Pepper
1 Egg
1 c Dry bread crumbs
10 1/2 oz Can pizza sauce
1/2 c Butter
1 ts Salt
If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter.
Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add %26gt; mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.
Eggplant Parmesan
2 Egg plant; (about 2 lbs -total)
1/2 ts Fresh ground black pepper
1/2 c Slivered basil leaves
3 Egg whites
1 1/2 c Low fat pasta sauce
1 c Fine dry bread crumbs
3/4 c Grated part-skim mozzarella -cheese
1/2 c Fresh ground Parmesan cheese
1/2 ts Salt
Preheat oven to 400 degree. Lightly oil two baking sheets or coat them with non-stick cooking spray. Also oil or spray a 8-by-111/2 inch baking dish,
Set aside.
Cut eggplant crosswise into 1/4 inch slices. In a shallow dish whisk egg whites with 3 tablespoon water until frothy. In another shallow dish,combine breadcrumbs,1/4 cup of the Parmesan cheese,salt and pepper.
Dip eggplant slices into the egg white mixture, then coat with bread crumb mixture. Arrange the egg plant in a single layer on the baking sheets. Bake for 15 minutes, turn over and bake 15 minutes longer, or until crisp and golden.
Stir basil into pasta sauce.Spread about 1/2 cup of the sauce in the bottom of the baking dish. Arrange half of the eggplant slices over the sauce,over lapping slightly. Spoon 1 cup of the sauce over the eggplant and sprinkle with half of the mozzarella. Add another layer of the eggplant and top with remaining sauce,mozzarella and Parmesan. Bake uncovered,until sauce bubbles and top is golden. About 15 to 20 minutes.
I've tried frying it like zucchini and it was really good. Slice it. dip it in eggs, then in flour and fry in the skillet with oil or butter.
HERE IS A AWSOME RECIPE!!!
we make it occasionally
Eggplant Parmesan
Prep Time:5 min
Start to Finish:15 min
Makes:6 servings
1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup Progresso庐 dry bread crumbs (any flavor)
2 teaspoons olive or vegetable oil
1 cup spaghetti sauce
1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)
1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.
Heres the nutrisional value:
mg; Sodium 480 mg; Total Carbohydrate 18 g (Dietary Fiber 3 g); Protein 11 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 6 %; Calcium 28 %; Iron 4 % Exchanges: 1 Starch; 1 Vegetable; 1 1/2 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
PLease try this its yummy!!!!!
hope i helped
-christina
Eggplant parmesan, Slice your eggplant into medium sized slices, scramble some eggs in a bowl soak the eggplants in the eggs and then flip it in some panko breadcrumbs, then fry it in a pan lined with a thin layer of oil, about 3 cups. when they're nice and fried, pour some maranara sauce over them, and some cheese on top, then put in a microwave so the cheese melts. Approved by my mom, sister dad and me. Best with purple eggplants
here it is...
Cheese Stuffed Eggplant
6 pcs. eggplants
Salt
2 pcs eggs, slihtly beaten
2 c. shredded filled cheese
Oil for frying
Sauce
2-3 tbsp. tomatoes paste
2 c. water
Salt and pepper
Pinch of sugar
Cut the eggplant in half length wise. Scoop out centers, then sprinkle with salt and leave dry to drain for 30 minutes. Rinse with cold water and pot dry. Combine eggs and cheese. Mix well. Fill each eggplant half with egg and cheese mixture.
Deep fry each half, cheese side up in hot oil until lightly browned. Remove and drain on absorbent paper. Combine sauce ingredients in a saucepan and mix well. Place scooped eggplants in the simmer gently, covered for 30 minutes. Serve eggplants topped with sauce...
Serve 6 persons
Thin sliced deep fried tempura batter,eggplant lasagna.
Ratatouille!!! And it freezes well!
INGREDIENTS
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
DIRECTIONS
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
Remove the bay leaf and adjust seasoning.
I made eggplant au gratin last night for the first time - its pretty good.
EGGPLANT AU GRATIN
4 sm. eggplants
2 lg. onions
1 lb. sharp cheddar cheese
2 eggs
Salt and pepper
Cracker crumbs
Butter
Peel and boil eggplants in salted water. Boil until soft, strain and mash. Fry sliced onions in butter. Beat eggs. Grate cheese; combine ingredients. Salt and pepper to taste. Place in greased 1 quart casserole dish and cover with crumbs. Dot with butter. Bake at 350 degrees for 45 minutes.
Best eggplant recipe?
I have two long, skinny eggplants and no idea what to do with them. Are there different kinds of eggplants? and are arburgines different?Best eggplant recipe?
Hunkar Begendi ( Turkish Eggplant Cream )
This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.
INGREDIENTS:
3 medium eggplants
1 tablespoon lemon juice
6 tablespoons flour
4 tablespoons butter
1/2 cup hot milk (more may be necessary)
1/8 teaspoon nutmeg
grated greek kasseri cheese or kefalotiri or parmesan cheese
salt and pepper
DIRECTIONS:
Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
Meanwhile, melt butter, add flour to it and allow flour to brown.
Beat the butter and flour mixture into the eggplant.
Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
Lastly add several tablespoons of grated cheese and cook several minutes more.
Serve immediately.Best eggplant recipe?
When i was little, my dad would slice zuchinni, eggplant, and green tomatoes and dip them in egg, then flour and fry them. SOO good!
Go to Culinary Chef at http://www.culinarychef.com for recipes.
1 small eggplant (about 1 pound), peeled and cut into 1/2 inch cubes
4 corn tortillas
1 cup reduced fat cheddar cheese, grated
1 (15 ounce) can chunky ';Mexican-style'; stewed tomatoes
Heat oven to 350 degrees. Place tortillas on oven rack and heat until golden brown and no longer pliable, approximately 3-5 minutes. Watch tortillas closely as the burn quickly. Allow tortillas to cool completely. Crumble tortillas into small-medium sized pieces.
Spray a square baking dish (8x8x2 inches) with nonstick cooking spray. Heat 1/2-inch water to boiling in a small saucepan. Add eggplant and return to boiling. Reduce heat to medium and cook 5 minutes; drain. Mix tortilla pieces and cheese. Spread half of the eggplant in baking dish and spoon half of the tomato sauce over eggplant. Sprinkle with half of the tortilla cheese mixture. Repeat layers with remaining ingredients. Bake uncovered about 30 minutes or until bubbly around the edges.
Try stuffing them with Rice or Sausages or whatever and put them in the oven at 200F for an hour, absolutely delicious.
Zesty Eggplant Slices Skhtorats
Ingredients
(6 servings)
1 3/4 lb Long Narrow Eggplants; Cut Into 1/2-Inch Slices
1 tb Coarse (Kosher) Salt
4 lg Cloves Garlic; Crushed In A Garlic Press
3 tb Red Wine Vinegar
1/2 c Olive Oil; Or As Needed
1/4 c Fresh Cilantro; Chopped
Freshly Ground Black Pepper And Salt To Taste
Instructions
Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant well, under cold running water, and pat dry with a kitchen towel. In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant. Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the fried slices to a large bowl, without draining. Let cool. Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate for at least 2 hours before serving.
Eggplant Parmesan
Yield: 6 servings
1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan
Preheat oven to 350潞F.
Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.
While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saut茅 until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
Remove eggplant from oven and leave oven at 350潞F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.
If you have a slicer, you could make eggplant parmesana...
Slice the eggplant thin... bread the eggplant slices... in a cassserole dish, alternate layers of eggplant, tomato sauce (or pasta sauce), and cheese... place casserole dish in 350 degree oven for roughly 15-20 minutes, or until cheese is melted and eggplant is easy to cut with a fork... enjoy.....
Hunkar Begendi ( Turkish Eggplant Cream )
This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.
INGREDIENTS:
3 medium eggplants
1 tablespoon lemon juice
6 tablespoons flour
4 tablespoons butter
1/2 cup hot milk (more may be necessary)
1/8 teaspoon nutmeg
grated greek kasseri cheese or kefalotiri or parmesan cheese
salt and pepper
DIRECTIONS:
Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
Meanwhile, melt butter, add flour to it and allow flour to brown.
Beat the butter and flour mixture into the eggplant.
Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
Lastly add several tablespoons of grated cheese and cook several minutes more.
Serve immediately.Best eggplant recipe?
When i was little, my dad would slice zuchinni, eggplant, and green tomatoes and dip them in egg, then flour and fry them. SOO good!
Go to Culinary Chef at http://www.culinarychef.com for recipes.
1 small eggplant (about 1 pound), peeled and cut into 1/2 inch cubes
4 corn tortillas
1 cup reduced fat cheddar cheese, grated
1 (15 ounce) can chunky ';Mexican-style'; stewed tomatoes
Heat oven to 350 degrees. Place tortillas on oven rack and heat until golden brown and no longer pliable, approximately 3-5 minutes. Watch tortillas closely as the burn quickly. Allow tortillas to cool completely. Crumble tortillas into small-medium sized pieces.
Spray a square baking dish (8x8x2 inches) with nonstick cooking spray. Heat 1/2-inch water to boiling in a small saucepan. Add eggplant and return to boiling. Reduce heat to medium and cook 5 minutes; drain. Mix tortilla pieces and cheese. Spread half of the eggplant in baking dish and spoon half of the tomato sauce over eggplant. Sprinkle with half of the tortilla cheese mixture. Repeat layers with remaining ingredients. Bake uncovered about 30 minutes or until bubbly around the edges.
Try stuffing them with Rice or Sausages or whatever and put them in the oven at 200F for an hour, absolutely delicious.
Zesty Eggplant Slices Skhtorats
Ingredients
(6 servings)
1 3/4 lb Long Narrow Eggplants; Cut Into 1/2-Inch Slices
1 tb Coarse (Kosher) Salt
4 lg Cloves Garlic; Crushed In A Garlic Press
3 tb Red Wine Vinegar
1/2 c Olive Oil; Or As Needed
1/4 c Fresh Cilantro; Chopped
Freshly Ground Black Pepper And Salt To Taste
Instructions
Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant well, under cold running water, and pat dry with a kitchen towel. In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant. Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the fried slices to a large bowl, without draining. Let cool. Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate for at least 2 hours before serving.
Eggplant Parmesan
Yield: 6 servings
1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan
Preheat oven to 350潞F.
Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.
While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saut茅 until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
Remove eggplant from oven and leave oven at 350潞F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.
If you have a slicer, you could make eggplant parmesana...
Slice the eggplant thin... bread the eggplant slices... in a cassserole dish, alternate layers of eggplant, tomato sauce (or pasta sauce), and cheese... place casserole dish in 350 degree oven for roughly 15-20 minutes, or until cheese is melted and eggplant is easy to cut with a fork... enjoy.....
Share your favorite eggplant recipe?
Slice and grill or roast the eggplant (after the salting step) until tender. Layer eggplant, roasted red peppers (or sliced tomato), roasted, sauteed or grilled mushrooms, red onion, feta cheese and lettuce on french bread (cut in half for sandwich purposes), a little mayo, and a little balsalmic, red wine or sherry vinegar sprinkled on.Share your favorite eggplant recipe?
Aubergine (eggplant) and mozzarella lasagne is delicious. It's an Ursula Ferrigno recipe. Make a tomato based sauce with garlic, onion, chopped tomatoes (can) and some red wine. Reduce it till quite thick. Then fry some aubergine slices in olive oil until golden. Next in a lasagne dish, put some of the sauce in the bottom. Then a layer of lasagne sheets (use the no pre-cooking required ones) with more sauce, half of the aubergine slices and half of the mozzarella plus seasoning and some basil leaves. Then repeat with sauce, aubergine, mozzarella and lasagne sheets and then top off with the rest of the sauce. Cook in oven for 25 mins until bubbling.
Everyone has enjoyed this dish, including seasoned carnivores.Share your favorite eggplant recipe?
Eggplant Parmesan Mmmmmm
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Serves 9.
///\\\
I usually cube an eggplant, slice some garlic and add whatever fresh veggies are available (carrots/green beans/squash/grape tomatoes).
Put it all in a bowl and drizzle w/enough olive oil to lightly coat. sprinkle on one envelope of Lipton's Herb %26amp; Garlic recipe secrets (or any other mix of spices you like better). Put on a large cookie sheet.
Stick in the oven (375-400 degrees) until the veggies are at the level of tenderness you prefer.
1. Take one healthy-sized eggplant.
2. Admire the beautiful color of the skin while you cut it up. (It really is one of my favorite colors--the purple ones, that is.)
3. Slowly and carefully feed it down the waste disposal while running water so it all goes down well.
4. Think about the wonderful color for days.
As you can see, I really, really dislike eggplant. I find it slimy. It's a big favorite in the Middle East, however, and I will try to get you a recipe for my Dad's favorite way of fixing it. Everyone says it's delicious.
If I don't come back and edit with the recipe before you are ready to close the question, it means I wasn't able to get an answer from him in time. (He's actually in the Middle East, so I have to email him.)
I love grilled eggplant. Slice eggplant about a 1/4 inch thick and lay in a single layer on a wax paper covered cookie sheet. Salt both sides of eggplant with salt. Add another layer of wax paper and another cookie sheet on top of it. Put some weights such as heavy books or bricks on top of that cookie sheet. The reason for doing this is because there is a lot of water inside eggplants and you want to get as much of it out as you can. After 30-45 minutes......remove everything and place the eggplant onto a hot grill. Brush with some Italian dressing and grill just a few minutes on each side.
babaghanouj ; and this is how you make it
Quarter of a large eggplant (or half a small one), sliced and roasted or grilled till tender
A few cloves of garlic to taste, crushed
Pinch of sea salt,
1 tbsp Mayonnaise, 1 tbsp tahini
1 tbsp olive oil
1 teasp lime juice
Throw in food processor till smooth.
add a side of steamed meatballs and potatoes spiced with chilli powder. and serve
yummy,
Ratatouille
http://www.cherskitchen.com/recipes/side鈥?/a>
sorry but i hate eggplant with a passion
Aubergine (eggplant) and mozzarella lasagne is delicious. It's an Ursula Ferrigno recipe. Make a tomato based sauce with garlic, onion, chopped tomatoes (can) and some red wine. Reduce it till quite thick. Then fry some aubergine slices in olive oil until golden. Next in a lasagne dish, put some of the sauce in the bottom. Then a layer of lasagne sheets (use the no pre-cooking required ones) with more sauce, half of the aubergine slices and half of the mozzarella plus seasoning and some basil leaves. Then repeat with sauce, aubergine, mozzarella and lasagne sheets and then top off with the rest of the sauce. Cook in oven for 25 mins until bubbling.
Everyone has enjoyed this dish, including seasoned carnivores.Share your favorite eggplant recipe?
Eggplant Parmesan Mmmmmm
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Serves 9.
///\\\
I usually cube an eggplant, slice some garlic and add whatever fresh veggies are available (carrots/green beans/squash/grape tomatoes).
Put it all in a bowl and drizzle w/enough olive oil to lightly coat. sprinkle on one envelope of Lipton's Herb %26amp; Garlic recipe secrets (or any other mix of spices you like better). Put on a large cookie sheet.
Stick in the oven (375-400 degrees) until the veggies are at the level of tenderness you prefer.
1. Take one healthy-sized eggplant.
2. Admire the beautiful color of the skin while you cut it up. (It really is one of my favorite colors--the purple ones, that is.)
3. Slowly and carefully feed it down the waste disposal while running water so it all goes down well.
4. Think about the wonderful color for days.
As you can see, I really, really dislike eggplant. I find it slimy. It's a big favorite in the Middle East, however, and I will try to get you a recipe for my Dad's favorite way of fixing it. Everyone says it's delicious.
If I don't come back and edit with the recipe before you are ready to close the question, it means I wasn't able to get an answer from him in time. (He's actually in the Middle East, so I have to email him.)
I love grilled eggplant. Slice eggplant about a 1/4 inch thick and lay in a single layer on a wax paper covered cookie sheet. Salt both sides of eggplant with salt. Add another layer of wax paper and another cookie sheet on top of it. Put some weights such as heavy books or bricks on top of that cookie sheet. The reason for doing this is because there is a lot of water inside eggplants and you want to get as much of it out as you can. After 30-45 minutes......remove everything and place the eggplant onto a hot grill. Brush with some Italian dressing and grill just a few minutes on each side.
babaghanouj ; and this is how you make it
Quarter of a large eggplant (or half a small one), sliced and roasted or grilled till tender
A few cloves of garlic to taste, crushed
Pinch of sea salt,
1 tbsp Mayonnaise, 1 tbsp tahini
1 tbsp olive oil
1 teasp lime juice
Throw in food processor till smooth.
add a side of steamed meatballs and potatoes spiced with chilli powder. and serve
yummy,
Ratatouille
http://www.cherskitchen.com/recipes/side鈥?/a>
sorry but i hate eggplant with a passion
Thursday, December 24, 2009
What is a good & easy recipe using Eggplant?
I want to get into cooking, and my roommate %26amp; I both love eggplant so I figured this was a good place to start.
Any recipe ideas for me? It doesn't have to be just eggplant, but anything that's simple %26amp; yummy. :) Let me know!What is a good %26amp; easy recipe using Eggplant?
how about eggplant parmesan the super easy way? instead of cutting the eggplant into rounds, slice it length wise into 1/4'; slices. soak the slices in garlic salt water for about 20 minutes, drain and pat dry. lay on a cookie sheet, spray with olive oil or canola oil non stick spray,sprinkle with garlicPOWDER and pepper and broil until just starting to brown...about 8-10 minutes.in a lasagna pan or plain 13x9'; baking dish layer your favorite marinara sauce(jar sauce is fine) the eggplant, shredded sargento mozzarella%26amp;provoloneand more sauce until the dish is full. end with sauce layer %26amp; sprinkle with parmesan cheese. bake at 350 degrees for about 40-45 minutes. no need for a salad,just some crusty italian bread to top off the meal. yummy. for two of you you should get by with:
2 large eggplant
about 5 cups sauce
2 cups provo-mozzarella
parmesan
enjoy and good luck!What is a good %26amp; easy recipe using Eggplant?
Pick out a female eggplant. You can tell by the shape of the bottom of it. These are sweeter than the male ones.
First peel it, then slice into 1/8'; thickness.
Using an electric grill, put in extra virgin olive oil or canola oil, enough that it is the depth of the eggplant.
Heat to 350 degrees.
While it is heating, prepare the eggplant by dipping it in milk or a beaten egg, coat with italian flavored breadcrumbs and fry each side for approximnately three minutes.
Do not stack the eggplant in the fryer.
When they are fried make layers of them on a platter with each layer separated with a white paper towel to absorb the oil.
The next step is to bake them. Use your favorite tomato sauce and cover the eggplant with it in a baking pan. Top with Romano cheese, cover with foil and bake at 350 degrees on center rack for 45 minutes or until the sauce is bubbling.
Let cool for 20 minutes before removing them from baking pan.
**********ITALIAN EGGPLANT
1 medium eggplant, * see note
1/2 cup butter, melted
3/4 cup dry bread crumbs
1/4 teaspoon salt
13 ounces spaghetti sauce, with mushrooms
1 tablespoon oregano
1 cup mozzarella cheese, shredded
Dip eggplant in butter, then in mixture of bread crumbs and salt. Place in buttered casserole dish. Spoon spaghetti sauce on top. Sprinkle with oregano leaves and cheese. Bake for 15 to 20 minutes at 350 F.
* Pare eggplant and cut into 1/2-inch slices.
Chinese Eggplant in Garlic Sauce
heres one to try
Ingredients:
1 teaspoon dried shrimp
2 tablespoons sherry
6 small Chinese mushrooms
2 fresh green hot peppers
1 green bell pepper or sweet red pepper
2 cloves garlic
***SEASONING SAUCE:***
1 1/2 teaspoon hot sauce
1/2 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1 tablespoon tomato sauce
1 tablespoon tomato paste
2 tablespoons sherry (in which the dried shrimp was soaking)
****
1 medium eggplant (1-1 1/4 lb.)
****
2 teaspoons salt
3 tablespoons oil or chicken fat
1/2 cup stock (combine chicken and mushroom)
PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry. Rinse mushroom, cover with warm water, and soak for 30-60 minutes or until soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in which dried shrimp was soaked. Trim off ends of eggplant and discard. Cut the eggplant into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 minutes. Rinse, drain, and dry eggplant slices well. Mince dried shrimp.
COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add 3 tablespoons of oil, and heat for 20 seconds or until oil is very hot but not smoking. Add eggplant cubes; stir and press lightly to aid browning. Cook over a medium flame until lightly browned, about 5 minutes. Add drained and minced shrimp and continue to stir-fry for 30 seconds. Add garlic. Add mushrooms and peppers. Stir-fry until tender, about 1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add seasoning sauce. Cook over medium flame, stir-frying about 3-5 minutes, or until juices have thickened. Empty contents of wok into a serving dish. Serve hot, warm or cold.
TIMING: This recipe can be kept warm if necessary, uncovered, in a preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes an excellent appetizer served cold or hot. It will keep, if refrigerated, for 5 days.
SUBSTITUTIONS: If dried shrimp is not available, omit and follow recipe as indicated. For the eggplant you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.
TIPS: During the last minute of cooking, add 3/4 cup cooked and cooled white rice to the mixture. The bland rice absorbs some of the spicy sauce, which results in quite a pleasing combination. To make the recipe spicier or less spicy, increase or decrease the hot sauce or the hot peppers accordingly. The purpose of salting the eggplant (or the zucchini) is to remove any bitter taste and to draw out excess moisture; the weighing down further aids the dehydration and minimized the amount of oil that is needed in the sauteing process.
When doubling this recipe, use a high flame throughout the entire cooking process. Increase fat to 5 tablespoons and stock to 3/4 cup. This recipe goes very well with various roasted or barbecued cuts of meat, such as roast leg of lamb.
This recipe for Chinese Eggplant in Garlic Sauce serves/makes 4
my favorite is first wrap it up in a think plastic bag then get some foil ..
wrap it in the foil good and tight so no smell can escape..
then after you do that.. walk outside to the trash can and put it in ..
and call pizza hut for a delievery
This recipe is really good. I love eggplant as well and this is a fast way to make eggplant Parmesan.
You need 2 eggplants, 1 jar spaghetti sauce, and 1 package shredded mozzarella cheese.
You start with 1 lb of eggplant, cut into 1in thick slices, lightly brush with olive oil, salt and pepper to flavor, then broil the pieces in the oven until they are light brown on both sides.
In a baking dish, cover the bottom with spaghetti sauce, I like Newman's Own bc it has a little of a kick to it. Place one layer of the eggplant down. Sprinkle with mozzarella cheese, another layer of spaghetti sauce. Then layer in the rest of the eggplant. Top with the rest of the sauce and cheese.
Bake at 375 for 15-20 mins
heard of Dirty Rice? Ground hamburger meat, ground breakfast sausage(spicy) like Owens or Jimmy Deans, rice, onion, chopped egg plant, garlic, salt and pepper to taste.
Brown and cook meat with eggplant and onion, add cooked rice and spices. have a dinner salad and maybe rolls. Its delicious!
How about eggplant parmesan...
Its easy and it is so good.
First you would slice up the eggplant into slices and then place them in egg and milk (little milk). Then you put them in a flour/salt/pepper/ mixture and then fry them to a golden brown. After they come out, pour mozzarella cheese and some marinara sauce and then add some parmesan cheese....perfecto. Good luck. Hope you like that one.
stuffed
fried hamburger, grease drained
cooked white rice
a couple grated carrots
bell pepper, diced
sm. can sliced olives
diced onion
salt, pepper %26amp; seasoning to your taste
cut eggplant in half, scooping out the meat, leaving shell for the bowls; put into a pot. Cover with water and boil til soft, mash em up a bit.
Mix all ingredients into a bowl and stuff. Put some ketchup or tomato sauce over top and top with cheese. Bake in oven until stuffing is hot and cheese is melted. About 350 degrees.
Fried:
Beat a couple of eggs and some milk into a bowl. In another bowl, pour in some flour.
Slice the eggplant in round slices, dipping into the milk/egg mixture, then into the flour.
Have some hot oil in a skillet ready for frying. Once the eggplant are coated to your liking, place in the hot oil. Turn after a couple of seconds or so, when both sides are brown, take and drain on paper towel. Season with Salt or what ever you would like...maybe parmesan cheese...these are usually a side veggie dish with dinner...mmmmmmm
Any recipe ideas for me? It doesn't have to be just eggplant, but anything that's simple %26amp; yummy. :) Let me know!What is a good %26amp; easy recipe using Eggplant?
how about eggplant parmesan the super easy way? instead of cutting the eggplant into rounds, slice it length wise into 1/4'; slices. soak the slices in garlic salt water for about 20 minutes, drain and pat dry. lay on a cookie sheet, spray with olive oil or canola oil non stick spray,sprinkle with garlicPOWDER and pepper and broil until just starting to brown...about 8-10 minutes.in a lasagna pan or plain 13x9'; baking dish layer your favorite marinara sauce(jar sauce is fine) the eggplant, shredded sargento mozzarella%26amp;provoloneand more sauce until the dish is full. end with sauce layer %26amp; sprinkle with parmesan cheese. bake at 350 degrees for about 40-45 minutes. no need for a salad,just some crusty italian bread to top off the meal. yummy. for two of you you should get by with:
2 large eggplant
about 5 cups sauce
2 cups provo-mozzarella
parmesan
enjoy and good luck!What is a good %26amp; easy recipe using Eggplant?
Pick out a female eggplant. You can tell by the shape of the bottom of it. These are sweeter than the male ones.
First peel it, then slice into 1/8'; thickness.
Using an electric grill, put in extra virgin olive oil or canola oil, enough that it is the depth of the eggplant.
Heat to 350 degrees.
While it is heating, prepare the eggplant by dipping it in milk or a beaten egg, coat with italian flavored breadcrumbs and fry each side for approximnately three minutes.
Do not stack the eggplant in the fryer.
When they are fried make layers of them on a platter with each layer separated with a white paper towel to absorb the oil.
The next step is to bake them. Use your favorite tomato sauce and cover the eggplant with it in a baking pan. Top with Romano cheese, cover with foil and bake at 350 degrees on center rack for 45 minutes or until the sauce is bubbling.
Let cool for 20 minutes before removing them from baking pan.
**********ITALIAN EGGPLANT
1 medium eggplant, * see note
1/2 cup butter, melted
3/4 cup dry bread crumbs
1/4 teaspoon salt
13 ounces spaghetti sauce, with mushrooms
1 tablespoon oregano
1 cup mozzarella cheese, shredded
Dip eggplant in butter, then in mixture of bread crumbs and salt. Place in buttered casserole dish. Spoon spaghetti sauce on top. Sprinkle with oregano leaves and cheese. Bake for 15 to 20 minutes at 350 F.
* Pare eggplant and cut into 1/2-inch slices.
Chinese Eggplant in Garlic Sauce
heres one to try
Ingredients:
1 teaspoon dried shrimp
2 tablespoons sherry
6 small Chinese mushrooms
2 fresh green hot peppers
1 green bell pepper or sweet red pepper
2 cloves garlic
***SEASONING SAUCE:***
1 1/2 teaspoon hot sauce
1/2 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1 tablespoon tomato sauce
1 tablespoon tomato paste
2 tablespoons sherry (in which the dried shrimp was soaking)
****
1 medium eggplant (1-1 1/4 lb.)
****
2 teaspoons salt
3 tablespoons oil or chicken fat
1/2 cup stock (combine chicken and mushroom)
PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry. Rinse mushroom, cover with warm water, and soak for 30-60 minutes or until soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in which dried shrimp was soaked. Trim off ends of eggplant and discard. Cut the eggplant into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 minutes. Rinse, drain, and dry eggplant slices well. Mince dried shrimp.
COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add 3 tablespoons of oil, and heat for 20 seconds or until oil is very hot but not smoking. Add eggplant cubes; stir and press lightly to aid browning. Cook over a medium flame until lightly browned, about 5 minutes. Add drained and minced shrimp and continue to stir-fry for 30 seconds. Add garlic. Add mushrooms and peppers. Stir-fry until tender, about 1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add seasoning sauce. Cook over medium flame, stir-frying about 3-5 minutes, or until juices have thickened. Empty contents of wok into a serving dish. Serve hot, warm or cold.
TIMING: This recipe can be kept warm if necessary, uncovered, in a preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes an excellent appetizer served cold or hot. It will keep, if refrigerated, for 5 days.
SUBSTITUTIONS: If dried shrimp is not available, omit and follow recipe as indicated. For the eggplant you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.
TIPS: During the last minute of cooking, add 3/4 cup cooked and cooled white rice to the mixture. The bland rice absorbs some of the spicy sauce, which results in quite a pleasing combination. To make the recipe spicier or less spicy, increase or decrease the hot sauce or the hot peppers accordingly. The purpose of salting the eggplant (or the zucchini) is to remove any bitter taste and to draw out excess moisture; the weighing down further aids the dehydration and minimized the amount of oil that is needed in the sauteing process.
When doubling this recipe, use a high flame throughout the entire cooking process. Increase fat to 5 tablespoons and stock to 3/4 cup. This recipe goes very well with various roasted or barbecued cuts of meat, such as roast leg of lamb.
This recipe for Chinese Eggplant in Garlic Sauce serves/makes 4
my favorite is first wrap it up in a think plastic bag then get some foil ..
wrap it in the foil good and tight so no smell can escape..
then after you do that.. walk outside to the trash can and put it in ..
and call pizza hut for a delievery
This recipe is really good. I love eggplant as well and this is a fast way to make eggplant Parmesan.
You need 2 eggplants, 1 jar spaghetti sauce, and 1 package shredded mozzarella cheese.
You start with 1 lb of eggplant, cut into 1in thick slices, lightly brush with olive oil, salt and pepper to flavor, then broil the pieces in the oven until they are light brown on both sides.
In a baking dish, cover the bottom with spaghetti sauce, I like Newman's Own bc it has a little of a kick to it. Place one layer of the eggplant down. Sprinkle with mozzarella cheese, another layer of spaghetti sauce. Then layer in the rest of the eggplant. Top with the rest of the sauce and cheese.
Bake at 375 for 15-20 mins
heard of Dirty Rice? Ground hamburger meat, ground breakfast sausage(spicy) like Owens or Jimmy Deans, rice, onion, chopped egg plant, garlic, salt and pepper to taste.
Brown and cook meat with eggplant and onion, add cooked rice and spices. have a dinner salad and maybe rolls. Its delicious!
How about eggplant parmesan...
Its easy and it is so good.
First you would slice up the eggplant into slices and then place them in egg and milk (little milk). Then you put them in a flour/salt/pepper/ mixture and then fry them to a golden brown. After they come out, pour mozzarella cheese and some marinara sauce and then add some parmesan cheese....perfecto. Good luck. Hope you like that one.
stuffed
fried hamburger, grease drained
cooked white rice
a couple grated carrots
bell pepper, diced
sm. can sliced olives
diced onion
salt, pepper %26amp; seasoning to your taste
cut eggplant in half, scooping out the meat, leaving shell for the bowls; put into a pot. Cover with water and boil til soft, mash em up a bit.
Mix all ingredients into a bowl and stuff. Put some ketchup or tomato sauce over top and top with cheese. Bake in oven until stuffing is hot and cheese is melted. About 350 degrees.
Fried:
Beat a couple of eggs and some milk into a bowl. In another bowl, pour in some flour.
Slice the eggplant in round slices, dipping into the milk/egg mixture, then into the flour.
Have some hot oil in a skillet ready for frying. Once the eggplant are coated to your liking, place in the hot oil. Turn after a couple of seconds or so, when both sides are brown, take and drain on paper towel. Season with Salt or what ever you would like...maybe parmesan cheese...these are usually a side veggie dish with dinner...mmmmmmm
Do you know any good recipes for eggplants?
Eggplant Bruschetta
1 loaf of hardy Italian bread, like Ciabatta
1/2 pound os smoked mozzarella
3 medium-sized eggplants
1/2 pound of tomatoes
2 small chili peppers
1 teaspoon of salt
2-3 basil leaves
olive oil
Preheat the oven at 360 degrees. Slice the eggplants in thin circles, salt them, and place them in baking dish to roast for twenty minutes. In the meantime, slice the tomatoes and the mozzarella. When the time has elapsed, remove the eggplants and set them aside to cool.
Slice the bread in quarter-of-an-inch slices and set them evenly on a baking sheet. Top them with the cooled and slightly wilted eggplants, slices of juicy tomatoes, the mozzarella, pinches of salt, the chili peppers in small rounds, and a drizzle of oil. Transfer to the still heated oven until the mozzarella melts and the edges of the bread take on a golden hue
Remove from the oven, decorate with the chopped basil, and serve hot.
------
Eggplant with Mozzarella
Eggplant (Choose one with even texture; it should feel heavy but shouldn't be more than 6 inches across
Mozzarella (Fresh Mozzarella is preferred)
Salt
Olive oil
Preheat your oven to 190 degrees Fahrenheit (this is a low temperature as you are only keeping the pieces warm as you cook.) Wash the eggplant and cut horizontally into 1/2 inch slices; thicker slices take longer to cook. (Optional: You can peel the skin with a peeler, but I prefer it on for the vitamins.)
Heat 1-2 tbsp of the oil in a skillet or grill pan. While oil is heating, cut mozzarella into thin slices to cover each slice on one side of the eggplant.
Once the pan is hot, add enough strips to the pan to cover, but leave enough room so you will be able to flip them. Cook one side 2 minutes; flip and then add mozzarella slice to cook side. Cook another 2 minutes.
After each side is cooked, scoop up each eggplant slice in the skillet and place on the baking sheet in the oven to further melt the mozzarella. Repeat steps 2-3 (Eggplant soaks up oil like crazy, so you will need more!)
Once you have cooked the entire eggplant, leave in oven to warm for an additional 5 minutes and then serve, with salt to taste!
----------
Deep Fry eggplant (Tempura)
Heat the oil in the deep fryer. Use vegetable or peanut oil and heat to approximately 365 to 375 degrees F. The temperature depends on the fryer and the number of eggplant slices to be deep fried.
Wash the eggplant. Slice the eggplant into 1/4 inch thick slices. Cutting the eggplant on the diagonal makes for interesting presentation.
Prepare the tempura batter. Combine approximately 1 cup of flour with seasonings, such as salt, pepper and garlic. Add one beaten egg. Whisk the mixture together until firm; add a little cold water to thin into a batter. A pre-packaged tempura mix may be substituted.
Dip the eggplant slices into the tempura mix. Coat completely and shake off any excess batter. Place the coated eggplant slices on a side plate. Continue to coat the eggplant until there are enough coated eggplant slices to fry in a batch.
Place the eggplant slices into the deep fryer carefully. Stir with a spoon to keep the slices from sticking together. Fry the eggplant slices until golden brown, approximately 2 to 4 minutes. Remove from the deep fryer. Drain on paper towels.
Serve when slightly cooled. Serve with dipping sauce, such as marinara.
-------
Eggplant Steaks
2 small eggplants
Vegetable stock powder
Italian tomato sauce
Salt and pepper
Parmesan cheese (optional)
Preheat the oven to 200潞C.
Cut thin slices of eggplant. Season each slice with the powdered veggie stock and pepper.
Fry the eggplant slices in a previously heated pan. Keep frying until the slices begin to turn brown.
Put a layer of eggplant into the baking dish. Pour over the tomato sauce and sprinkle with parmesan cheese (if using). Repeat with each slice until you cover the entire dish.
Place the dish in the oven. Let it bake for 10 minutes, until you notice that the sauce has started to bubble and boil.
Remove from the oven. Arrange slices on plates while still hot. Add salad, white rice and steamed veggies. Serve.
------Do you know any good recipes for eggplants?
Easy Eggplant Parmesan
1 1-pound eggplant, cut into 16 -inch slices with the skin
3 tablespoons part-skim ricotta cheese
4 plum tomatoes, cut into 16 lengthwise slices
2/3 cup salt-free tomato sauce mixed with teaspoon dried Italian herb blend
1 tablespoon grated Parmesan cheese
Place the sliced eggplant in an 11 x 14 x 2-inch microwave baking dish and cover tightly with microwave plastic wrap.
Microwave on high for about 2 minutes, or broil in the broiler until lightly browned on both sides.
Remove the plastic wrap and spread 8 slices of the eggplant lightly with about 1 teaspoon ricotta cheese each, then top with 2 tomato slices each and the remaining slices of eggplant.
Spoon the sauce over the eggplant and sprinkle with the Parmesan cheese.
Bake on high in the microwave oven for 5 minutes, or uncovered in a preheated 375 oven for 15 to 20 minutes.Do you know any good recipes for eggplants?
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
There are two variety of eggplants...The skinny ones and the huge variety... Note: This recipes only applied to the skinny ones...3 or 4 eggplats is enough..Poke six different places on eggplants.. Place eggplants in barbeque grill and roast eggplants till its cooked ...Removed skin,and removed stem. Loosen meat to pieces and put it in a bowl...
Depends how many people wants to eat (servings), maybe 6 eggs is plenty (fully stir the eggs)... Heat frying pan with cooking oil ,5 tsp or more (low heat)...Crushed 3-4 pieces of garlic, and cut or chop 3 union leaf 1'; dia.. put garlic and union to frying pan ..Once garlic is red and onion leaf is soft, add stirred eggs and eggplants. stir and add cooking oil as needed ( not too much) stir until eggs is fully cooked...Recipes is ideal for breakfast.
Linguine with Eggplant
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.
In the same pot, heat the remaining oil over medium-high heat. Saut茅 the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and saut茅 for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.
Using what I had at home for substitutes (spaghetti noodles for linguine; 1 eggplant %26amp; 2 zucchinis, dried parsley, minced garlic for garlic powder, and 2 med. large tomatoes rather than 4 plum tomatoes) I have to say that this was a delicious dish that the whole family liked!
Oh yes! The easiest thing to do is just cut it into thin slices, bake it in a 350 F/180C oven for 10 minutes until tender, then layer it with spaghetti sauce, meat, cheese, etc. just like you would do with lasagna. Yum-yum!
Most delicious is Japanese tempura. You can find the recipe several places, but prepare the eggplant as follows:
If it's Japanese eggplant, take off the stem, cut the eggplant in half, then make slices along the bottom so you get a fan shape. If it's Western eggplant, cut into 1/4 to 1/3 inch slices, and do the same fan thing (the slices should be 1/4 to 1/3 of an inch apart).
Stewed eggplant is also lovely (Japanese style).
8 Japanese eggplants (or one large eggplant)
3 tablespoons vegetable oil
1/4 teaspoon chili pepper flakes, to taste
1 packet dried bonito flakes (katsuo-bushi, found in Asian grocery stores)
3 1/2 tablespoons soy sauce
3 tablespoons mirin (Japanese sweet cooking wine, or substitute vermouth with added sugar to taste)
1 cup water
Directions
1Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1'; cubes, but do no peel.).
2Put all ingredients in a sturdy pot and stir to coat.
3Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
4Serve hot or cold.
Also, grilled eggplant with miso sauce is fabulous:
1 3/4 cups of red or white miso
1/3 cup sake
1/3 cup mirin
3 tablespoons of sugar
I N S T R U C T I O N S
Put all the ingredients in a small saucepan and stir with a wooden spatula over a medium flame. When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes). Let cool and then it's ready to use. Sweet simmered miso can be refrigerated for up to a month.
You can grill many different foods when making dengaku, try grilling mushrooms, leeks, daikon, mochi, green peppers, konnyaku, or tofu. Here are two more tasty dengaku treats...
(Broiled Sweet Potato). Take 1 sweet potato, cut lengthwise, peel and steam (or use a microwave) until just tender, let cool. Now place the slices on aluminum foil under an oven broiler and broil on each side until lightly speckled, spread one side with a thin layer of dengaku miso and grill again until the miso bubbles. Serve hot or cold.
(Broiled Eggplant). Take four Japanese eggplants and split them lengthwise. Broil the eggplants on each side in an oven broiler until the eggplant is nearly cooked through (you can brush on a little bit of sesame oil to keep the eggplant from drying out, this also imparts a nice flavor). Spread dengaku miso on the cut surface side and grill again until the miso bubbles. Serve hot or cold.
(-: I like eggplant. Can you tell? See the link for a very nice-looking Moroccan eggplant (I've never tried it, but I want to!)numbering
1 loaf of hardy Italian bread, like Ciabatta
1/2 pound os smoked mozzarella
3 medium-sized eggplants
1/2 pound of tomatoes
2 small chili peppers
1 teaspoon of salt
2-3 basil leaves
olive oil
Preheat the oven at 360 degrees. Slice the eggplants in thin circles, salt them, and place them in baking dish to roast for twenty minutes. In the meantime, slice the tomatoes and the mozzarella. When the time has elapsed, remove the eggplants and set them aside to cool.
Slice the bread in quarter-of-an-inch slices and set them evenly on a baking sheet. Top them with the cooled and slightly wilted eggplants, slices of juicy tomatoes, the mozzarella, pinches of salt, the chili peppers in small rounds, and a drizzle of oil. Transfer to the still heated oven until the mozzarella melts and the edges of the bread take on a golden hue
Remove from the oven, decorate with the chopped basil, and serve hot.
------
Eggplant with Mozzarella
Eggplant (Choose one with even texture; it should feel heavy but shouldn't be more than 6 inches across
Mozzarella (Fresh Mozzarella is preferred)
Salt
Olive oil
Preheat your oven to 190 degrees Fahrenheit (this is a low temperature as you are only keeping the pieces warm as you cook.) Wash the eggplant and cut horizontally into 1/2 inch slices; thicker slices take longer to cook. (Optional: You can peel the skin with a peeler, but I prefer it on for the vitamins.)
Heat 1-2 tbsp of the oil in a skillet or grill pan. While oil is heating, cut mozzarella into thin slices to cover each slice on one side of the eggplant.
Once the pan is hot, add enough strips to the pan to cover, but leave enough room so you will be able to flip them. Cook one side 2 minutes; flip and then add mozzarella slice to cook side. Cook another 2 minutes.
After each side is cooked, scoop up each eggplant slice in the skillet and place on the baking sheet in the oven to further melt the mozzarella. Repeat steps 2-3 (Eggplant soaks up oil like crazy, so you will need more!)
Once you have cooked the entire eggplant, leave in oven to warm for an additional 5 minutes and then serve, with salt to taste!
----------
Deep Fry eggplant (Tempura)
Heat the oil in the deep fryer. Use vegetable or peanut oil and heat to approximately 365 to 375 degrees F. The temperature depends on the fryer and the number of eggplant slices to be deep fried.
Wash the eggplant. Slice the eggplant into 1/4 inch thick slices. Cutting the eggplant on the diagonal makes for interesting presentation.
Prepare the tempura batter. Combine approximately 1 cup of flour with seasonings, such as salt, pepper and garlic. Add one beaten egg. Whisk the mixture together until firm; add a little cold water to thin into a batter. A pre-packaged tempura mix may be substituted.
Dip the eggplant slices into the tempura mix. Coat completely and shake off any excess batter. Place the coated eggplant slices on a side plate. Continue to coat the eggplant until there are enough coated eggplant slices to fry in a batch.
Place the eggplant slices into the deep fryer carefully. Stir with a spoon to keep the slices from sticking together. Fry the eggplant slices until golden brown, approximately 2 to 4 minutes. Remove from the deep fryer. Drain on paper towels.
Serve when slightly cooled. Serve with dipping sauce, such as marinara.
-------
Eggplant Steaks
2 small eggplants
Vegetable stock powder
Italian tomato sauce
Salt and pepper
Parmesan cheese (optional)
Preheat the oven to 200潞C.
Cut thin slices of eggplant. Season each slice with the powdered veggie stock and pepper.
Fry the eggplant slices in a previously heated pan. Keep frying until the slices begin to turn brown.
Put a layer of eggplant into the baking dish. Pour over the tomato sauce and sprinkle with parmesan cheese (if using). Repeat with each slice until you cover the entire dish.
Place the dish in the oven. Let it bake for 10 minutes, until you notice that the sauce has started to bubble and boil.
Remove from the oven. Arrange slices on plates while still hot. Add salad, white rice and steamed veggies. Serve.
------Do you know any good recipes for eggplants?
Easy Eggplant Parmesan
1 1-pound eggplant, cut into 16 -inch slices with the skin
3 tablespoons part-skim ricotta cheese
4 plum tomatoes, cut into 16 lengthwise slices
2/3 cup salt-free tomato sauce mixed with teaspoon dried Italian herb blend
1 tablespoon grated Parmesan cheese
Place the sliced eggplant in an 11 x 14 x 2-inch microwave baking dish and cover tightly with microwave plastic wrap.
Microwave on high for about 2 minutes, or broil in the broiler until lightly browned on both sides.
Remove the plastic wrap and spread 8 slices of the eggplant lightly with about 1 teaspoon ricotta cheese each, then top with 2 tomato slices each and the remaining slices of eggplant.
Spoon the sauce over the eggplant and sprinkle with the Parmesan cheese.
Bake on high in the microwave oven for 5 minutes, or uncovered in a preheated 375 oven for 15 to 20 minutes.Do you know any good recipes for eggplants?
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
There are two variety of eggplants...The skinny ones and the huge variety... Note: This recipes only applied to the skinny ones...3 or 4 eggplats is enough..Poke six different places on eggplants.. Place eggplants in barbeque grill and roast eggplants till its cooked ...Removed skin,and removed stem. Loosen meat to pieces and put it in a bowl...
Depends how many people wants to eat (servings), maybe 6 eggs is plenty (fully stir the eggs)... Heat frying pan with cooking oil ,5 tsp or more (low heat)...Crushed 3-4 pieces of garlic, and cut or chop 3 union leaf 1'; dia.. put garlic and union to frying pan ..Once garlic is red and onion leaf is soft, add stirred eggs and eggplants. stir and add cooking oil as needed ( not too much) stir until eggs is fully cooked...Recipes is ideal for breakfast.
Linguine with Eggplant
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.
In the same pot, heat the remaining oil over medium-high heat. Saut茅 the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and saut茅 for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.
Using what I had at home for substitutes (spaghetti noodles for linguine; 1 eggplant %26amp; 2 zucchinis, dried parsley, minced garlic for garlic powder, and 2 med. large tomatoes rather than 4 plum tomatoes) I have to say that this was a delicious dish that the whole family liked!
Oh yes! The easiest thing to do is just cut it into thin slices, bake it in a 350 F/180C oven for 10 minutes until tender, then layer it with spaghetti sauce, meat, cheese, etc. just like you would do with lasagna. Yum-yum!
Most delicious is Japanese tempura. You can find the recipe several places, but prepare the eggplant as follows:
If it's Japanese eggplant, take off the stem, cut the eggplant in half, then make slices along the bottom so you get a fan shape. If it's Western eggplant, cut into 1/4 to 1/3 inch slices, and do the same fan thing (the slices should be 1/4 to 1/3 of an inch apart).
Stewed eggplant is also lovely (Japanese style).
8 Japanese eggplants (or one large eggplant)
3 tablespoons vegetable oil
1/4 teaspoon chili pepper flakes, to taste
1 packet dried bonito flakes (katsuo-bushi, found in Asian grocery stores)
3 1/2 tablespoons soy sauce
3 tablespoons mirin (Japanese sweet cooking wine, or substitute vermouth with added sugar to taste)
1 cup water
Directions
1Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1'; cubes, but do no peel.).
2Put all ingredients in a sturdy pot and stir to coat.
3Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
4Serve hot or cold.
Also, grilled eggplant with miso sauce is fabulous:
1 3/4 cups of red or white miso
1/3 cup sake
1/3 cup mirin
3 tablespoons of sugar
I N S T R U C T I O N S
Put all the ingredients in a small saucepan and stir with a wooden spatula over a medium flame. When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes). Let cool and then it's ready to use. Sweet simmered miso can be refrigerated for up to a month.
You can grill many different foods when making dengaku, try grilling mushrooms, leeks, daikon, mochi, green peppers, konnyaku, or tofu. Here are two more tasty dengaku treats...
(Broiled Sweet Potato). Take 1 sweet potato, cut lengthwise, peel and steam (or use a microwave) until just tender, let cool. Now place the slices on aluminum foil under an oven broiler and broil on each side until lightly speckled, spread one side with a thin layer of dengaku miso and grill again until the miso bubbles. Serve hot or cold.
(Broiled Eggplant). Take four Japanese eggplants and split them lengthwise. Broil the eggplants on each side in an oven broiler until the eggplant is nearly cooked through (you can brush on a little bit of sesame oil to keep the eggplant from drying out, this also imparts a nice flavor). Spread dengaku miso on the cut surface side and grill again until the miso bubbles. Serve hot or cold.
(-: I like eggplant. Can you tell? See the link for a very nice-looking Moroccan eggplant (I've never tried it, but I want to!)
Subscribe to:
Posts (Atom)