ok so i went to the framer's market and got ton's of eggplant and i need some new ways to cook eggplant so...any ideas on vegetarian eggplant recipes?
ThanksVegetarian Eggplant Recipes?
go to allrecipes.com!Vegetarian Eggplant Recipes?
http://www.italianfoodforever.com
This is my fave recipe with eggplant!! Italian food forever has 11 recipes using eggplant! Enjoy!
I prefer baking or grilling the eggplant rather than the traditional method of frying it to help cut down calories and fat. Choose firm fleshed, shiny eggplants for the best results. This recipe is very easy, and as long as you use quality ingredients you can鈥檛 go wrong.
2 鈥?3 Medium Eggplants
6 Tablespoons Coarse Salt
2 Tablespoons Olive Oil
1 1/2 Cups Grated Mozzarella Cheese
1 1/2 Cups Grated Parmesan Cheese
For The Sauce:
2 (15 Ounce) Cans Imported Chopped Italian Tomatoes
1/2 Cup Finely Chopped Onion
2 Cloves Garlic, Peeled And Minced
2 Tablespoons Olive Oil
Salt %26amp; Pepper
Red Pepper Flakes (Optional)
3 Tablespoons Finely Chopped Fresh Basil
Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.
While the eggplant is being purged of any bitterness, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.
Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.
Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.
Buon Appetito!
Deborah Mele 2004 -Author of recipe
Baked Eggplant Sandwich
Preparation Time: 6 minutes
Cooking Time: About 20 minutes
4 1/2-inch eggplant rounds
2 teaspoons olive oil
Salt and pepper
2 teaspoons balsamic or red wine vinegar
4 slices bread, sourdough or whole grain
Dijon Mustard or pesto
4 tomato slices
2 to 3 thinly sliced onion rounds
2 slices Monterey Jack or Fontina cheese
Softened butter or olive oil
Prehead oven to 350 degrees Fahrenheit.
1. Wash the eggplant and cut away any blemishes that ou find on the skin. Slice off the four half-inch rounds (enough to make two sandwiches). Rub the eggplant rounds with olive oil, and sprinkle with salt and a pinch of pepper. Lay eggplant on oiled baking sheet, and bake for 15 to 20 minutes, or until eggplant is soft. Remove from the oven, and rub each slive with a few drops of vinegar.
2. Spread the bread thinly with dijon mustard or pesto. Pile the eggplant, tomato, onions, and cheese onto two slices of bread. Top each sandwich with a second slice of bread. Spread soft butter on top of each sandwich. Place butered side down in a skilled on medium-high heat. Cok until the underside is golden. Turn and cook the other side. Serve immediately.
Makes one or two servings.
www.vegweb.com has good recipes for eggplant.
EGGPLANT LASAGNA!!!
Yummy!!
Recipezaar.com has some great recipes!
Eggplant Burgers
This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of six. Use whatever types of cheese and burger toppings to suit your family's taste.
INGREDIENTS:
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
DIRECTIONS:
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.
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
4-6 servings Change size or US/metric
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.
Eggplant Parmesan
This is a no fry variation of this popular dish, and is just as delicious!
INGREDIENTS:
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
DIRECTIONS:
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.
Easy eggplant and garlic
Smash, mince or grind a clove of garlic. Put in a Tbsp of soy sauce. Let stand for 15 min. (Garlic Soy Sauce)
Boil some water. Cut eggplant into bite(1 inch) pieces. Boil 2 min. after boiling start.
Dip in Garlic Soy Sauce and eat.
Stewed eggplant and garlic
Cut eggplant into stripes like french fries (at least 1/2 inch thick)
Smash 4 or more cloves of garlic.
Heat 3 Tbsp. of oil.
Stir in garlic till before browning.
Stir in eggplant for 5 seconds. (they soak up oil quick. So next...)
Add 1/2 to 1 cup of water. (or cover 1/3 of the pile of eggplant)
Add 4 Tbsp. of soy sauce. (or adjust to your experience and taste)
Add 1-1/3 Tbsp. of white, red, brown, or ice sugar (or adjust, but the prop of soy and sugar is always 3:1)
Add 1 tsp of black or spicy Dou-Ban Sauce (op., best if you have it)
Add some wine.
After boiling, turn down heat and simmer covered till tender, flip and watch occasionally.
When too dry add water.
When too much sauce results and don't want to throw away, make it thick with some water and tapioca solution.
oh gosh, there are so many wonderful things you can do with eggplants . . roast them in the oven until very soft and slightly burnt, remove pulp . . with this pulp, you can add tahini and lemon, that's a type of baba ghanoush, you can use the pulp with olive oil plus chopped, tomato, cukes red peppers and red onions . . you can fry onions and add to the pulp, you can use the pulp to stuff bourakes, puff pastry. You can fry eggplant to make eggplant parmesan, or you can layer slices of eggplant, zucchini and tomato with fresh thyme and olive oil and cook slowly in the oven until it all melts together . . anyway, whatever you do, good luck . . .
Eggplant parmesian:
De-skin it.
Slice it in circles (not paper thin).
Dip each piece in a mixture of milk and egg (to make it sticky)
Dip it in flour
Dip it in italian breadcrumbs
Fry it in oil
When you've done that too all the eggplant, layer it in a baking dish, one layer of eggplant, some pasta sauce, some parmesian, another layer of eggplant, etc, until you're all out of eggplant.
Bake it for 30-45 mins at 375F.
It makes great cold sandwiches too.
Stuffed Eggplant
You can omit the cheese for a vegan dish.
2 small eggplant
1 teaspoon salt
3 tablespoons oil
1 medium onion, diced
1 green pepper, diced
1 small zucchini, cubed
2 cloves garlic, diced
1 (6 ounce) can tomato paste
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
2 cups cooked kidney beans
8 ounces muenster cheese, grated
Preheat oven to 350 F degrees.
Wash the eggplant well.
Do not peel.
Cut each eggplant in half lengthwise.
Scoop out centers, leaving a 1 inch shell.
Dice eggplant pulp and reserve.
Fill a large skillet with 陆 inch of water and 1 teaspoon salt.
Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
Lower the flame, cover and let simmer for 10 minutes.
Drain the shells and put them on a baking sheet, skin side down.
Heat oil in a large skillet and saut茅 the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
Add tomato paste, sugar, seasonings, and the cooked kidney beans.
Simmer uncovered 10 minutes longer.
Fill shells with vegetable mixture and top with grated cheese.
Bake for 10 minutes.
Vegetarian Eggplant and Green Bean Stew
1 large eggplant
1/2 lb fresh green beans or frozen green beans
2 (15 ounce) cans stewed or diced tomatoes
1 onion
2 cloves garlic
2 green peppers
salt
pepper
basil
oregano
olive oil
Chop the pepper, onion, and garlic and saut茅 them in olive oil.
Add the seasonings (as much as you like).
Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
Cook them while you take the ends off of the green.
beans and wash them.
Add the green beans and tomatoes to the pot and cover.
Simmer, stirring occasionally, until the beans.
are as soft as you like them.
Serve by itself, with pasta/rice, or with good crusty bread.
Thursday, January 7, 2010
Any good eggplant recipes?
I like eggplant, and I use it in my stir-fry sometimes, but I'm wondering if there are any good vegetarian recipes for it.Any good eggplant recipes?
Red Thai eggplant curry
1 large aubergine (eggplant), prepared as below
1 vegetable stock cube
2 garlic cloves, finely chopped
1 tbsp red curry paste
1 large red, orange or yellow (sweet bell) pepper, deseeded and sliced
2 tsp black bean sauce or 1/2 tsp black beans, crushed
1 tbsp light soy sauce
1 tbsp sugar
20 medium-sized basil leaves (optional, but nice)
1. Halve the aubergine and slice across the other way; halving lengthways gives half-moon slices, which are easier to eat, but halving widthways first gives rectangular slices, which look nicer. The larger the slices, the longer they need to cook in step 3.
2. In a heated wok, saut茅 the garlic in stock made with the cube until golden-brown (or use oil if you prefer).
3. Stir in the curry paste and add the aubergine, along with a little more water if needed. Mix well and continue to cook for about 3 minutes.
4. Add the peppers, black bean sauce, soy sauce and sugar, along with 6 tbsp water. Simmer for 5 minutes until vegetables are cooked. Stir in the basil and serve at once.
--------------------------------------鈥?br>
Chick Pea %26amp; Aubergine Curry main recipe menu
Ingredients - Serves 4 to 6
1 Large Onion
300g Chick Peas
1 large Aubergine
2 inch piece Root Ginger
2 Cloves Garlic
2 to 6 fresh Chillies
800g Tinned Tomatoes
100g Tomato Pure茅
125ml Tomato Juice
2 Teaspoons Cumin Seeds
2 Teaspoons Brown Mustard Seeds
2 Teaspoon Ground Cumin
2 Teaspoons Ground Coriander
2 Teaspoons Ground Turmeric
1 Teaspoon ground Fenugreek
陆 Teaspoon Cayenne Pepper
1 Bunch Fresh Coriander
Method
Soak the chick peas overnight in cold water. Drain them, rinse and put in a sauce pan covered with cold water on a high light to cook. When boiling turn down to a simmer, cover and allow to cook. Chick peas take a long time to cook, up to an hour so it is best to give yourself time. The good news is that you cannot overcook them even if you try.
Put your heaviest pan on a high light and add enough oil to cover the bottom. Put all the seeds in a saucer or other vessel and whilst the oil is heating peel and chop the onion. When the oil smokes throw in the seeds, cover the pan and shake it a little to get the seeds really popping. Turn down the heat and as soon as the initial explosion is over and put in the onions stirring so they do not burn.
Wash the ginger and chillies, peel the garlic and crush or blend them to a smooth paste, using a little oil if necessary. As with the previous recipe just finely chop everything if you are without benefit of blender. Add the paste to the onion mixture and allow to cook for five minutes or so, making sure it does not stick.
Add all the rest of the spices except the fresh coriander and carry on cooking, stirring it all well to prevent burning.
Wash the aubergine and cut into fairly large dice or slices and add to the pan. Leave to cook for ten minutes.
Blend or chop the tinned tomato and add to the pan along with the puree and the tomato juice. Mix it all together and allow to continue cooking.
Once the chick peas are cooked, drain, rinse well and add to the pan. Stir the curry together and season to taste. Cover and allow to simmer slowly for 30 minutes adding water if necessary.
Wash and chop the fresh coriander and add. Stir in and serve immediately.
Here at Eighth Day we tend to cook all our stews on top of the stove because it is easier for us to handle the large quantities we produce. At home though there is no reason why you have to, so this curry for example could be left in the oven to finish once all the ingredients are in the dish.
Hope you like curries! :)Any good eggplant recipes?
Aubergine and tomato lasagne
Takes 1 hour 10mins 鈥?20 mins
Serves 4
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 large aubergines (about 500g) diced
4 garlic cloves, chopped
2 x 400g cans tomatoes
150ml red wine
2 tbsp chopped fresh basil leaves
6 sheets 鈥榥o cook鈥?lasagne (fresh or dried is fine)
450g tub half-fat cottage cheese
Little grated nutmeg
50g edam, grated
4 tsp grated parmesan
1. Preheat the oven to 200C/gas 6/fan 180C.
2. Heat the oil in a large pan and fry the onion and aubergines for 5 minutes, stirring occasionally, until just browned.
3. Stir in the garlic, tomatoes, wine and seasoning. Bring to the boil, breaking up the tomatoes with a spoon.
4. Simmer, uncovered, for 15 minutes, stirring occasionally, until the sauce has thickened.
5. Stir the basil into the tomato mixture, the spoon one-third into a shallow 2.25 litre/ 4陆 pint ovenproof dish.
6. Lay half the pasta sheets on top, and then cover with half the remaining tomato mixture and half the cottage cheese. Season generously with nutmeg and pepper.
7. Cover with the remaining pasta, tomato mixture and cottage cheese.
8. Season with more nutmeg and pepper, then sprinkle with Edam and parmesan.
9. Cook for 30-40 minutes in the oven until the topping is browned.
Baingan Bharta (Eggplant Relish) Recipe
Serves 4
Baingan bharta is prepared with the really large brinjal variety. It is typically charred over direct flame, which imparts to it a delicious aroma.
Ingredients:
2 large brinjals
2 medium sized tomatoes
1 Onion
陆'; piece ginger
6 cloves garlic
1/8 tsp turmeric powder
录 tsp chili powder
陆 tsp coriander powder
Salt
Ghee
Method:
Slice 3 pods of garlic.
Make small slits in the brinjals and insert the sliced garlic into the slits.
Place them directly over the flame, turning it occasionally until all sides are black and wrinkled. Optionally, you could grill it for about 陆 hour.
Cool the brinjals and peel their skin gently using a knife to scrape the skin off.
Chop and mash the flesh
Chop the onion, the remaining garlic, and saut茅 them in hot ghee.
Add chopped tomatoes and stir until soft.
Add the mashed brinjals, salt and spices, and cook for a few minutes.
Serve with phulkas or with rice and dal. For a western touch, it could be used as a dip
Also you can search on
www.google.co.in
in india have too much [ eggplant recipes]
vijay singh
Ratatouille is a wonderful French dish that uses Eggplant. Its easy to make and goes very well with Potato Pancakes
You could even blend it into a soup. One of my favorite Eggplant dishes
There are a lot of recipes on the net.
Here's a link that helps with both the Potato Pancake and Ratatouille.
hubpages.com/hub/Cooking_made_easy_-_R鈥?
Bon Apetit!!
Oh i'm so glad you asked this!
A few weeks ago a made an eggplant lasagne. You can have your basic recipe and cooking time you would with any family sized lasagne, but instead of using pasta sheets, you replace them with 1cm thick rounds of the eggplant. So make your normal tomato sauce or feta or ANY sort of fillings, and layer them up with the eggplant slices.
Oh you have to try it, soo good. Add some zucchini as well.
My favorite eggplant parmesan can be found under ';recipes'; at wholefoods.com. Rather than frying the breaded eggplant, this recipe calls for you to bake it (less fat from oil!). The only change I made was to replace the egg dip (before you bread it) with a plain yogurt and water mixture. It is soooooo good!
Its really easy and very rewarding (make sure you use fresh mozzarella).
my gran makes an eggplant bake ... its very nice
its basically eggplant, sliced and fried, then mixed with chopped tomato, fried onion, mushrooms, garlic, and tomato puree. put in an oven safe dish and baked for about 10 minutes with cheese grated on top. then you can either eat by itself or with rice or pasta.
enjoy
=]
Red Thai eggplant curry
1 large aubergine (eggplant), prepared as below
1 vegetable stock cube
2 garlic cloves, finely chopped
1 tbsp red curry paste
1 large red, orange or yellow (sweet bell) pepper, deseeded and sliced
2 tsp black bean sauce or 1/2 tsp black beans, crushed
1 tbsp light soy sauce
1 tbsp sugar
20 medium-sized basil leaves (optional, but nice)
1. Halve the aubergine and slice across the other way; halving lengthways gives half-moon slices, which are easier to eat, but halving widthways first gives rectangular slices, which look nicer. The larger the slices, the longer they need to cook in step 3.
2. In a heated wok, saut茅 the garlic in stock made with the cube until golden-brown (or use oil if you prefer).
3. Stir in the curry paste and add the aubergine, along with a little more water if needed. Mix well and continue to cook for about 3 minutes.
4. Add the peppers, black bean sauce, soy sauce and sugar, along with 6 tbsp water. Simmer for 5 minutes until vegetables are cooked. Stir in the basil and serve at once.
--------------------------------------鈥?br>
Chick Pea %26amp; Aubergine Curry main recipe menu
Ingredients - Serves 4 to 6
1 Large Onion
300g Chick Peas
1 large Aubergine
2 inch piece Root Ginger
2 Cloves Garlic
2 to 6 fresh Chillies
800g Tinned Tomatoes
100g Tomato Pure茅
125ml Tomato Juice
2 Teaspoons Cumin Seeds
2 Teaspoons Brown Mustard Seeds
2 Teaspoon Ground Cumin
2 Teaspoons Ground Coriander
2 Teaspoons Ground Turmeric
1 Teaspoon ground Fenugreek
陆 Teaspoon Cayenne Pepper
1 Bunch Fresh Coriander
Method
Soak the chick peas overnight in cold water. Drain them, rinse and put in a sauce pan covered with cold water on a high light to cook. When boiling turn down to a simmer, cover and allow to cook. Chick peas take a long time to cook, up to an hour so it is best to give yourself time. The good news is that you cannot overcook them even if you try.
Put your heaviest pan on a high light and add enough oil to cover the bottom. Put all the seeds in a saucer or other vessel and whilst the oil is heating peel and chop the onion. When the oil smokes throw in the seeds, cover the pan and shake it a little to get the seeds really popping. Turn down the heat and as soon as the initial explosion is over and put in the onions stirring so they do not burn.
Wash the ginger and chillies, peel the garlic and crush or blend them to a smooth paste, using a little oil if necessary. As with the previous recipe just finely chop everything if you are without benefit of blender. Add the paste to the onion mixture and allow to cook for five minutes or so, making sure it does not stick.
Add all the rest of the spices except the fresh coriander and carry on cooking, stirring it all well to prevent burning.
Wash the aubergine and cut into fairly large dice or slices and add to the pan. Leave to cook for ten minutes.
Blend or chop the tinned tomato and add to the pan along with the puree and the tomato juice. Mix it all together and allow to continue cooking.
Once the chick peas are cooked, drain, rinse well and add to the pan. Stir the curry together and season to taste. Cover and allow to simmer slowly for 30 minutes adding water if necessary.
Wash and chop the fresh coriander and add. Stir in and serve immediately.
Here at Eighth Day we tend to cook all our stews on top of the stove because it is easier for us to handle the large quantities we produce. At home though there is no reason why you have to, so this curry for example could be left in the oven to finish once all the ingredients are in the dish.
Hope you like curries! :)Any good eggplant recipes?
Aubergine and tomato lasagne
Takes 1 hour 10mins 鈥?20 mins
Serves 4
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 large aubergines (about 500g) diced
4 garlic cloves, chopped
2 x 400g cans tomatoes
150ml red wine
2 tbsp chopped fresh basil leaves
6 sheets 鈥榥o cook鈥?lasagne (fresh or dried is fine)
450g tub half-fat cottage cheese
Little grated nutmeg
50g edam, grated
4 tsp grated parmesan
1. Preheat the oven to 200C/gas 6/fan 180C.
2. Heat the oil in a large pan and fry the onion and aubergines for 5 minutes, stirring occasionally, until just browned.
3. Stir in the garlic, tomatoes, wine and seasoning. Bring to the boil, breaking up the tomatoes with a spoon.
4. Simmer, uncovered, for 15 minutes, stirring occasionally, until the sauce has thickened.
5. Stir the basil into the tomato mixture, the spoon one-third into a shallow 2.25 litre/ 4陆 pint ovenproof dish.
6. Lay half the pasta sheets on top, and then cover with half the remaining tomato mixture and half the cottage cheese. Season generously with nutmeg and pepper.
7. Cover with the remaining pasta, tomato mixture and cottage cheese.
8. Season with more nutmeg and pepper, then sprinkle with Edam and parmesan.
9. Cook for 30-40 minutes in the oven until the topping is browned.
Baingan Bharta (Eggplant Relish) Recipe
Serves 4
Baingan bharta is prepared with the really large brinjal variety. It is typically charred over direct flame, which imparts to it a delicious aroma.
Ingredients:
2 large brinjals
2 medium sized tomatoes
1 Onion
陆'; piece ginger
6 cloves garlic
1/8 tsp turmeric powder
录 tsp chili powder
陆 tsp coriander powder
Salt
Ghee
Method:
Slice 3 pods of garlic.
Make small slits in the brinjals and insert the sliced garlic into the slits.
Place them directly over the flame, turning it occasionally until all sides are black and wrinkled. Optionally, you could grill it for about 陆 hour.
Cool the brinjals and peel their skin gently using a knife to scrape the skin off.
Chop and mash the flesh
Chop the onion, the remaining garlic, and saut茅 them in hot ghee.
Add chopped tomatoes and stir until soft.
Add the mashed brinjals, salt and spices, and cook for a few minutes.
Serve with phulkas or with rice and dal. For a western touch, it could be used as a dip
Also you can search on
www.google.co.in
in india have too much [ eggplant recipes]
vijay singh
Ratatouille is a wonderful French dish that uses Eggplant. Its easy to make and goes very well with Potato Pancakes
You could even blend it into a soup. One of my favorite Eggplant dishes
There are a lot of recipes on the net.
Here's a link that helps with both the Potato Pancake and Ratatouille.
hubpages.com/hub/Cooking_made_easy_-_R鈥?
Bon Apetit!!
Oh i'm so glad you asked this!
A few weeks ago a made an eggplant lasagne. You can have your basic recipe and cooking time you would with any family sized lasagne, but instead of using pasta sheets, you replace them with 1cm thick rounds of the eggplant. So make your normal tomato sauce or feta or ANY sort of fillings, and layer them up with the eggplant slices.
Oh you have to try it, soo good. Add some zucchini as well.
My favorite eggplant parmesan can be found under ';recipes'; at wholefoods.com. Rather than frying the breaded eggplant, this recipe calls for you to bake it (less fat from oil!). The only change I made was to replace the egg dip (before you bread it) with a plain yogurt and water mixture. It is soooooo good!
Its really easy and very rewarding (make sure you use fresh mozzarella).
my gran makes an eggplant bake ... its very nice
its basically eggplant, sliced and fried, then mixed with chopped tomato, fried onion, mushrooms, garlic, and tomato puree. put in an oven safe dish and baked for about 10 minutes with cheese grated on top. then you can either eat by itself or with rice or pasta.
enjoy
=]
Easy eggplant recipes?
.. I mean REAllY easy. Lol I barely have all that fancy ingredients..
But I'm hungry!Easy eggplant recipes?
babaghanoush!!! Great to eat with chicken, meats, as a dip or with bread!
1. cook the eggplant directly on the stove
2. peel the skin
3. put it in the blender with 1 lemon, 2 cloves garlic, salt, pepper, 2 tables spoons of tahini(sesame seed paste)
4. dont blend for too long! (it should be consistent and a beige-ish colour-if not add more tahini)
5. ready to serve
If you feel it doesn't have the right flavour add more of lemon and garlic
hope that helps!Easy eggplant recipes?
I like to slice them thin, then marinate in olive oil and balsamic vinegar. You can just brush it over the slices if you don't have time to marinate. Don't have balsamic vinegar then lemon juice or wine would work for the acid part of the marinade. Maybe put a touch of something sweet into it to make up for the sweetness of balsamic and help the eggplant carmelize. Add some fresh herbs if you have them like rosemary and a little salt and pepper. Then grill these thin slices over the bbq or on a stove top grill, or place in the broiler until then are nicely grilled. Turn them so you grill both sides obviously. This is the only way my wife will eat eggplant having previously hating it.
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs
DIRECTIONS
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Microwave the entire thing.....talk about easy
EASY EGGPLANT
Eggplant, peeled and cut into 3/8 inch slices
Mayonnaise
Lemon pepper
Parmesan cheese
Coat each side of eggplant with mayonnaise and dust with lemon pepper and Parmesan cheese. Place on Teflon coated pan and bake at 450 degrees for 8 to 10 minutes. Serves 2 slices per person. Serve immediately. Easy.
EASY EGGPLANT PARMIGIANA
1 med. eggplant, cut into 1/2 inch slices (I don't even peel it)
1/2 c. plus onion, chopped, sliced or whatever
2 c. any brand thick %26amp; chunky spaghetti sauce
1 (8 oz.) pkg. Mozzarella cheese, slices or shredded
Place eggplant slices and onion in casserole dish with a little water, cover and microwave 5 minutes. Drain off water. Pour on spaghetti sauce. Top with cheese. Bake in 450 degree oven until cheese starts to brown and get bubbly.
EASY MICROWAVE EGGPLANT LASAGNA
1 lg. eggplant, cut into 1/4 inch slices
1 c. spaghetti sauce
1 c. white sauce with 1/8 tsp. pepper
1 pkg. (8 oz.) shredded Mozzarella cheese
Microwave eggplant 4 minutes, covered, with a paper towel. Spread 1/4 cup spaghetti sauce over bottom of 8 inch baking dish. Arrange egg-plant slices over sauce.
Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/3 Mozzarella cheese. Repeat layerings and top with remaining cheese. Cover dish with plastic wrap and microwave for 10 minutes. Let stand for 3 minutes before serving.
Dig the eggplant in egg, flower, egg, breadcrumbs then fry with a little oil.
Simply %26amp; Delicous.
thinly sliced and deepfry in batter,courgettes are also good like this
take eggplant, cut into slices and peel if you desire, sprinkle some salt and olive oil on it, and bake at 350 degrees for 20 minutes. tastes delicous with rice or eggnoodles
real easy... slice eggplant farley thin, place on baking sheet
drizzle olive oil ,salt, pepper bake 10 min. in oven then
top w/ slice of tomatoe and cheese , bake for another
5 min. and a little basil when done (fresh, or dried)
enjoy !
Slice your eggplant in 1 inch slices. Drizzle both side with olive oil and salt and pepper. Grill them until tender. yummy
slice eggplan int 1/4 inch slices, peel if desired marinate in balsamic vinegar for 20 mins and grill sprinkle with salt and pepper when you grill
or just sprinkle with salt pepper maybe some garlic power grill it until tender and then top with tomatoe sauce and some fresh motz andput under the brioler for few minutes until cheese melts,
It's making me hungry thinking of it
EGGPLANT AU GRATIN
4 small eggplant (peeled %26amp; cubed)
2 large onions, sliced
1 lb. cheddar cheese, grated
2 eggs
salt %26amp; pepper to taste
cracker crumbs
butter
Boil eggplant in salted water until soft. Drain and mash. Combine all ingredients (except crumbs %26amp; butter) and pour into a buttered 1 qt. casserole dish. Cover with crumbs %26amp; dot with butter. Bake at 350 for 45 min.....numbering
But I'm hungry!Easy eggplant recipes?
babaghanoush!!! Great to eat with chicken, meats, as a dip or with bread!
1. cook the eggplant directly on the stove
2. peel the skin
3. put it in the blender with 1 lemon, 2 cloves garlic, salt, pepper, 2 tables spoons of tahini(sesame seed paste)
4. dont blend for too long! (it should be consistent and a beige-ish colour-if not add more tahini)
5. ready to serve
If you feel it doesn't have the right flavour add more of lemon and garlic
hope that helps!Easy eggplant recipes?
I like to slice them thin, then marinate in olive oil and balsamic vinegar. You can just brush it over the slices if you don't have time to marinate. Don't have balsamic vinegar then lemon juice or wine would work for the acid part of the marinade. Maybe put a touch of something sweet into it to make up for the sweetness of balsamic and help the eggplant carmelize. Add some fresh herbs if you have them like rosemary and a little salt and pepper. Then grill these thin slices over the bbq or on a stove top grill, or place in the broiler until then are nicely grilled. Turn them so you grill both sides obviously. This is the only way my wife will eat eggplant having previously hating it.
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs
DIRECTIONS
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Microwave the entire thing.....talk about easy
EASY EGGPLANT
Eggplant, peeled and cut into 3/8 inch slices
Mayonnaise
Lemon pepper
Parmesan cheese
Coat each side of eggplant with mayonnaise and dust with lemon pepper and Parmesan cheese. Place on Teflon coated pan and bake at 450 degrees for 8 to 10 minutes. Serves 2 slices per person. Serve immediately. Easy.
EASY EGGPLANT PARMIGIANA
1 med. eggplant, cut into 1/2 inch slices (I don't even peel it)
1/2 c. plus onion, chopped, sliced or whatever
2 c. any brand thick %26amp; chunky spaghetti sauce
1 (8 oz.) pkg. Mozzarella cheese, slices or shredded
Place eggplant slices and onion in casserole dish with a little water, cover and microwave 5 minutes. Drain off water. Pour on spaghetti sauce. Top with cheese. Bake in 450 degree oven until cheese starts to brown and get bubbly.
EASY MICROWAVE EGGPLANT LASAGNA
1 lg. eggplant, cut into 1/4 inch slices
1 c. spaghetti sauce
1 c. white sauce with 1/8 tsp. pepper
1 pkg. (8 oz.) shredded Mozzarella cheese
Microwave eggplant 4 minutes, covered, with a paper towel. Spread 1/4 cup spaghetti sauce over bottom of 8 inch baking dish. Arrange egg-plant slices over sauce.
Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/3 Mozzarella cheese. Repeat layerings and top with remaining cheese. Cover dish with plastic wrap and microwave for 10 minutes. Let stand for 3 minutes before serving.
Dig the eggplant in egg, flower, egg, breadcrumbs then fry with a little oil.
Simply %26amp; Delicous.
thinly sliced and deepfry in batter,courgettes are also good like this
take eggplant, cut into slices and peel if you desire, sprinkle some salt and olive oil on it, and bake at 350 degrees for 20 minutes. tastes delicous with rice or eggnoodles
real easy... slice eggplant farley thin, place on baking sheet
drizzle olive oil ,salt, pepper bake 10 min. in oven then
top w/ slice of tomatoe and cheese , bake for another
5 min. and a little basil when done (fresh, or dried)
enjoy !
Slice your eggplant in 1 inch slices. Drizzle both side with olive oil and salt and pepper. Grill them until tender. yummy
slice eggplan int 1/4 inch slices, peel if desired marinate in balsamic vinegar for 20 mins and grill sprinkle with salt and pepper when you grill
or just sprinkle with salt pepper maybe some garlic power grill it until tender and then top with tomatoe sauce and some fresh motz andput under the brioler for few minutes until cheese melts,
It's making me hungry thinking of it
EGGPLANT AU GRATIN
4 small eggplant (peeled %26amp; cubed)
2 large onions, sliced
1 lb. cheddar cheese, grated
2 eggs
salt %26amp; pepper to taste
cracker crumbs
butter
Boil eggplant in salted water until soft. Drain and mash. Combine all ingredients (except crumbs %26amp; butter) and pour into a buttered 1 qt. casserole dish. Cover with crumbs %26amp; dot with butter. Bake at 350 for 45 min.....
Eggplant recipes?
I am growing eggplants in the garden for the first time.Eggplant recipes?
Try this Greek eggplant salad. And the famous Mousaka.Eggplant recipes?
Eggplant Parmesan is THE BEST and super easy to make too!
2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
QUICK MARINARA SAUCE
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: about 3 1/2 cups
super tasty aubergine fritters:
1 large aubergine - slice thinly, brush with olive oil and put under a hot grill. brown on both sides. cool and chop into small cubes
mix with 1 beaten egg, 2 crushed garlic cloves, 4 tbsp chopped parsley, 130g breadcrumbs, 90g grated parmesan and a chopped ball of mozzarella. season and leave to stand for 20 mins.
add more breadcrumbs if it's too runny.
shape little balls, flatten and coat with seasoned flour. shake off excess flour and shallow fry in olive oil the fritters until golden brown.
Hi Bob!
Great things to do with Eggplane. I love to peel them and slice in thin slices andlet them dry on the picnic table and you have them to add to pasta sauces and it is like mushrooms.
also slice oblong and let them dry well and dip them in egg and bread crumbs and fry. add cheese and tomatoe sauce...like little pizzas.
amny many things to do with them. I like them stuffed. have fun and experiment!
Eggplant is sooo good. I love eggplant, especially Eggplant Parmesan.
Go to allrecipes.com, you're able to search by ingredient there.
.
First prepare some tomato curry/sauce and put sliced,fried or roasted eggplants.you can also use pasta sauce or your favourite one.Use fresh herbs %26amp; lemon juice.Serve over boiled rice.
Eggplant Steaks
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Berry From Another Planet
1/4 cup Worcestershire sauce
1/4 cup thick steak sauce
1/2 cup olive oil
2 tablespoon honey
2 teaspoons apple cider vinegar
Kosher salt and fresh ground pepper
8 (1/2-inch) eggplant slices, purged with salt
1 cup grated Parmesan
3 tablespoons chopped parsley, optional
In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.
Eggplant Pasta
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Berry From Another Planet
2 medium-large eggplants
Kosher salt, for purging
4 tablespoons olive oil
1 teaspoon garlic, minced
1/2 teaspoon chile flakes
4 small tomatoes, seeded and chopped
1/2 cup cream
4 tablespoons basil chiffonade
1/4 cup freshly grated Parmesan
Freshly ground pepper
Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant ';pasta'; and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.
Grilled Vegetable Panini
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: More Sandwiches
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Yield: 1 cup
Prep Time: 10 minutes
the last two were filipino dishes.
Eggplant Asado
* 3-4 eggplants
* 2 tbsp. soy sauce
* 1 tsp. vetsin
* 1 tsp. calamansi juice
* 1/2 cup water
* 1 large onion, sliced into thick rings
Fry onion rings until half cooked. Set aside.
Peel eggplant. Cut crosswise into 1/2'; thick slices. Fry till light brown. After frying set aside oil, put back fried eggplant in pand and add soy sauce, calamansi juice, water and season with vetsin. Cover and cook until done.
Ingredients:
2 pcs. eggplant, (about 80 gms. per piece)
1 cup all purpose flour
2 pcs. eggs, slightly beaten
1 cup breadcrumbs
cooking oil for deep-frying
200 gms. Quickmelt cheese
For tomato sauce:
1/4 cup butter
1 tbsp. garlic, minced
3 tbsps. tomato paste
1 cup tomato sauce
1/2 cup beef broth
1 tbsp. fresh basil, chopped (or 1/2 tbsp. dried)
salt %26amp; pepper to taste
Directions:
Preheat oven to 350掳F. Slice the eggplants lengthwise into 1/2'; - thick pieces, about 3 inches long. Dredge in flour, then in eggs and finally in breadcrumbs. Deep fry in hot oil until golden in color. Drain in paper towels. Set aside.
Prepare tomato sauce by melting butter in a saucepan. Saut茅 garlic then add tomato paste. Cook for a minute then add tomato sauce and wine. Let simmer for another minute then add beef broth. Allow mixture to simmer for 2 minutes more. Add basil and season to taste. Set aside. Pour one third of the tomato sauce you have prepared in baking dish. Lay eggplant fritters with grated cheese as top most layer. Bake for 15 minutes.
Try this Greek eggplant salad. And the famous Mousaka.Eggplant recipes?
Eggplant Parmesan is THE BEST and super easy to make too!
2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
QUICK MARINARA SAUCE
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: about 3 1/2 cups
super tasty aubergine fritters:
1 large aubergine - slice thinly, brush with olive oil and put under a hot grill. brown on both sides. cool and chop into small cubes
mix with 1 beaten egg, 2 crushed garlic cloves, 4 tbsp chopped parsley, 130g breadcrumbs, 90g grated parmesan and a chopped ball of mozzarella. season and leave to stand for 20 mins.
add more breadcrumbs if it's too runny.
shape little balls, flatten and coat with seasoned flour. shake off excess flour and shallow fry in olive oil the fritters until golden brown.
Hi Bob!
Great things to do with Eggplane. I love to peel them and slice in thin slices andlet them dry on the picnic table and you have them to add to pasta sauces and it is like mushrooms.
also slice oblong and let them dry well and dip them in egg and bread crumbs and fry. add cheese and tomatoe sauce...like little pizzas.
amny many things to do with them. I like them stuffed. have fun and experiment!
Eggplant is sooo good. I love eggplant, especially Eggplant Parmesan.
Go to allrecipes.com, you're able to search by ingredient there.
.
First prepare some tomato curry/sauce and put sliced,fried or roasted eggplants.you can also use pasta sauce or your favourite one.Use fresh herbs %26amp; lemon juice.Serve over boiled rice.
Eggplant Steaks
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Berry From Another Planet
1/4 cup Worcestershire sauce
1/4 cup thick steak sauce
1/2 cup olive oil
2 tablespoon honey
2 teaspoons apple cider vinegar
Kosher salt and fresh ground pepper
8 (1/2-inch) eggplant slices, purged with salt
1 cup grated Parmesan
3 tablespoons chopped parsley, optional
In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.
Eggplant Pasta
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Berry From Another Planet
2 medium-large eggplants
Kosher salt, for purging
4 tablespoons olive oil
1 teaspoon garlic, minced
1/2 teaspoon chile flakes
4 small tomatoes, seeded and chopped
1/2 cup cream
4 tablespoons basil chiffonade
1/4 cup freshly grated Parmesan
Freshly ground pepper
Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant ';pasta'; and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.
Grilled Vegetable Panini
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: More Sandwiches
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Yield: 1 cup
Prep Time: 10 minutes
the last two were filipino dishes.
Eggplant Asado
* 3-4 eggplants
* 2 tbsp. soy sauce
* 1 tsp. vetsin
* 1 tsp. calamansi juice
* 1/2 cup water
* 1 large onion, sliced into thick rings
Fry onion rings until half cooked. Set aside.
Peel eggplant. Cut crosswise into 1/2'; thick slices. Fry till light brown. After frying set aside oil, put back fried eggplant in pand and add soy sauce, calamansi juice, water and season with vetsin. Cover and cook until done.
Ingredients:
2 pcs. eggplant, (about 80 gms. per piece)
1 cup all purpose flour
2 pcs. eggs, slightly beaten
1 cup breadcrumbs
cooking oil for deep-frying
200 gms. Quickmelt cheese
For tomato sauce:
1/4 cup butter
1 tbsp. garlic, minced
3 tbsps. tomato paste
1 cup tomato sauce
1/2 cup beef broth
1 tbsp. fresh basil, chopped (or 1/2 tbsp. dried)
salt %26amp; pepper to taste
Directions:
Preheat oven to 350掳F. Slice the eggplants lengthwise into 1/2'; - thick pieces, about 3 inches long. Dredge in flour, then in eggs and finally in breadcrumbs. Deep fry in hot oil until golden in color. Drain in paper towels. Set aside.
Prepare tomato sauce by melting butter in a saucepan. Saut茅 garlic then add tomato paste. Cook for a minute then add tomato sauce and wine. Let simmer for another minute then add beef broth. Allow mixture to simmer for 2 minutes more. Add basil and season to taste. Set aside. Pour one third of the tomato sauce you have prepared in baking dish. Lay eggplant fritters with grated cheese as top most layer. Bake for 15 minutes.
I am looking for a recipe for eggplant sambal.?
I had this a few years back and it was so delicious, I would love the recipe.
Thank you!I am looking for a recipe for eggplant sambal.?
eggplant sambal! yes here is some good m'sian recipe for you! not need to ask these Mat salleh!
here you are:
eggplant sambal (sambal terung)
Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.
Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.
Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.
Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to 4 minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.
Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves.
This recipe yields 4 servings.
recipe 2:
3 tablespoons
oil 750 g (1 1/2 Ibs)
Asian eggplants, halved Lengthwise
Sambal Paste
5 red chilies, sliced
5 shallots
2 tablespoons oil
1 large or 2 small tomatoes, deseeded, flesh coarsely chopped
1 tablespoon freshly squeezed lemon or lime juice
1 teaspoon salt
Serves 4
Preparation time: 15 mins
Cooking time: 15 mins
Make the Sambal Paste first by grinding the chilies and shallots to a smooth paste in a mortar or blender. Heat the oil in a wok or skillet over medium low heat, add the paste and stir-fry for 3 to 5 minutes until fragrant. Add the tomatoes and stir-fry until soft, then season with the lemon or lime juice and salt. If the paste is too thick, dilute with 2 to 3 tablespoons of water. Remove and set aside.
Heat the oil in a wok or skillet and fry the eggplants over medium heat until tender, 2 to 3 minutes each, turning to brown both sides. Remove and drain the excess oil.
Transfer the eggplants to a serving dish. Spread the Sambal Paste on top and serve hot with steamed rice.
Serves: 4 people
recipe 3: eggplant sambal
Recipe Ingredients
=== SPICE PASTE
2 teaspoons Dried shrimp
2 Walnut-size shallots
4 Garlic cloves
3 Fresh red jalape帽o chiles - seeded
1/4 cup 59 ml Water
Cooking
8 Fresh basil leaves
3/4 lb 340 gram Asian eggplants
4 tablespoons 60 ml Cooking oil
1/2 cup 118 ml Unsweetened coconut milk
2 tablespoons 30 ml Hoisin sauce
1 teaspoon Sugar
1/4 teaspoon Salt
3/4 cup 177 ml Water
Recipe Instructions
Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.
Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.
Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.
Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to 4 minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.
Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves.
This recipe yields 4 servings.I am looking for a recipe for eggplant sambal.?
Ingredients :
SPICE PASTE
2 tsp dried shrimp
2 x walnut-size shallots
4 x garlic cloves
3 x fresh red jalapeno chiles seeded
1/4 cup water
COOKING
8 x fresh basil leaves
3/4 lb Asian eggplants
4 tbl cooking oil
1/2 cup unsweetened coconut milk
2 tbl hoisin sauce
1 tsp sugar
1/4 tsp salt
3/4 cup water
Method :
Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.
Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.
Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.
Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to 4 minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.
Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves.
This recipe yields 4 servings.
Ingredients:
500 gm eggplants
2 Cloves of garlic, minced
2 med Onions, minced
1 Full teaspoon Laos powder
3 Salam leaves, (Indonesian bayleaf), up to 4
1 Serehroot, (lemon grass) in 3-4 pcs
Salt, lemon juice en sugar to taste
Method:
Wash the eggplants and put them in a kitchen machine or meat mincer and mince until you have a paste. Put 4-5 spoons peanut oil in a frying pan and ad the minced onions and garlic and bake until lightly colored, than add the pepper paste and the rest of the spices. and I added 3 spoons of lemon juice and approx. 2 full spoons of cane sugar. Bake until done (which will take approx. 10 minutes more) by frequently stirring, be careful that it doesn't burn, you can add some water if you like (I did). Be sure you have enough ventilation... - -Don't forget to take out the Salam leaves and the Sereh parts.
Here are two different versions. The first uses dried shrimp, the second uses the red sambal oelek sauce. Enjoy.
http://www.fooddownunder.com/cgi-bin/rec鈥?/a>
http://recipejunction.blogspot.com/2007/鈥?/a>
this one
http://www.asianonlinerecipes.com/spicy_鈥?/a>
(*-*)
2 small eggplants
1 large spanish onion
4 cloves garlic
1 tablespoon vegetable oil
2 teaspoons chili powder
1 slice terasi
1 teaspoon brown sugar
2 large tomatoes
Slice the eggplant and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.
Cut up the tomatoes and remove the seeds.
Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chili powder. Put in the eggplant, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes.
If you want this relish to be really hot--spicy hot--then take 4 green chilis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chilis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.
Thank you!I am looking for a recipe for eggplant sambal.?
eggplant sambal! yes here is some good m'sian recipe for you! not need to ask these Mat salleh!
here you are:
eggplant sambal (sambal terung)
Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.
Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.
Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.
Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to 4 minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.
Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves.
This recipe yields 4 servings.
recipe 2:
3 tablespoons
oil 750 g (1 1/2 Ibs)
Asian eggplants, halved Lengthwise
Sambal Paste
5 red chilies, sliced
5 shallots
2 tablespoons oil
1 large or 2 small tomatoes, deseeded, flesh coarsely chopped
1 tablespoon freshly squeezed lemon or lime juice
1 teaspoon salt
Serves 4
Preparation time: 15 mins
Cooking time: 15 mins
Make the Sambal Paste first by grinding the chilies and shallots to a smooth paste in a mortar or blender. Heat the oil in a wok or skillet over medium low heat, add the paste and stir-fry for 3 to 5 minutes until fragrant. Add the tomatoes and stir-fry until soft, then season with the lemon or lime juice and salt. If the paste is too thick, dilute with 2 to 3 tablespoons of water. Remove and set aside.
Heat the oil in a wok or skillet and fry the eggplants over medium heat until tender, 2 to 3 minutes each, turning to brown both sides. Remove and drain the excess oil.
Transfer the eggplants to a serving dish. Spread the Sambal Paste on top and serve hot with steamed rice.
Serves: 4 people
recipe 3: eggplant sambal
Recipe Ingredients
=== SPICE PASTE
2 teaspoons Dried shrimp
2 Walnut-size shallots
4 Garlic cloves
3 Fresh red jalape帽o chiles - seeded
1/4 cup 59 ml Water
Cooking
8 Fresh basil leaves
3/4 lb 340 gram Asian eggplants
4 tablespoons 60 ml Cooking oil
1/2 cup 118 ml Unsweetened coconut milk
2 tablespoons 30 ml Hoisin sauce
1 teaspoon Sugar
1/4 teaspoon Salt
3/4 cup 177 ml Water
Recipe Instructions
Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.
Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.
Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.
Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to 4 minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.
Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves.
This recipe yields 4 servings.I am looking for a recipe for eggplant sambal.?
Ingredients :
SPICE PASTE
2 tsp dried shrimp
2 x walnut-size shallots
4 x garlic cloves
3 x fresh red jalapeno chiles seeded
1/4 cup water
COOKING
8 x fresh basil leaves
3/4 lb Asian eggplants
4 tbl cooking oil
1/2 cup unsweetened coconut milk
2 tbl hoisin sauce
1 tsp sugar
1/4 tsp salt
3/4 cup water
Method :
Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.
Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.
Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.
Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to 4 minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.
Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves.
This recipe yields 4 servings.
Ingredients:
500 gm eggplants
2 Cloves of garlic, minced
2 med Onions, minced
1 Full teaspoon Laos powder
3 Salam leaves, (Indonesian bayleaf), up to 4
1 Serehroot, (lemon grass) in 3-4 pcs
Salt, lemon juice en sugar to taste
Method:
Wash the eggplants and put them in a kitchen machine or meat mincer and mince until you have a paste. Put 4-5 spoons peanut oil in a frying pan and ad the minced onions and garlic and bake until lightly colored, than add the pepper paste and the rest of the spices. and I added 3 spoons of lemon juice and approx. 2 full spoons of cane sugar. Bake until done (which will take approx. 10 minutes more) by frequently stirring, be careful that it doesn't burn, you can add some water if you like (I did). Be sure you have enough ventilation... - -Don't forget to take out the Salam leaves and the Sereh parts.
Here are two different versions. The first uses dried shrimp, the second uses the red sambal oelek sauce. Enjoy.
http://www.fooddownunder.com/cgi-bin/rec鈥?/a>
http://recipejunction.blogspot.com/2007/鈥?/a>
this one
http://www.asianonlinerecipes.com/spicy_鈥?/a>
(*-*)
2 small eggplants
1 large spanish onion
4 cloves garlic
1 tablespoon vegetable oil
2 teaspoons chili powder
1 slice terasi
1 teaspoon brown sugar
2 large tomatoes
Slice the eggplant and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.
Cut up the tomatoes and remove the seeds.
Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chili powder. Put in the eggplant, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes.
If you want this relish to be really hot--spicy hot--then take 4 green chilis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chilis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.
What is your favorite eggplant or veggie recipe?
I am working on only eatting seafood (meat source) and I wanted to know what your favorite eggplant recipe is or any other veg recipe for that matter. Thanks.What is your favorite eggplant or veggie recipe?
Eggplant Parmesan
Dip eggplant slices in beaten eggs. Coat with Italian seasoned bread crumbs and brown in hot olive oil.
Spray a 13x9 baking dish with non stick olive oil. Put enough spaghetti sauce in the bottom to cover. Put in a layer the browned eggplant. Sprinkle grated parmesan and mozzarella cheese on top of the eggplant. Add more spaghetti sauce. Continue to layer ingredients. Finish with spaghetti sauce. Cover with foil and bake in a 350 oven for 30 minutes. Remove foil and cover the top with grated parmesan and mozzarella cheese and put under broiler until cheese is melted and starts to brown. Let stand a few minutes before servingWhat is your favorite eggplant or veggie recipe?
Olive Garden Eggplant Parmigiana
Author/Submitted by: Gloria Pitzer
Servings: 4
Categories: Vegetables
Ingredients:
1 Eggplant, peeled, sliced 1/4';
Flour
Oil
Seasoned salt
1 pound Spaghetti sauce, meat flavored
1/4 cup Grape jelly
1 14 ounces Can Stewed tomatoes, sliced
4 slices mozzarella cheese
Directions:
1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.
2. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.
My favorite eggplant recipes are ';The Imam Fainted-Turkish Ratatouille (Imam Bayildi)'; and ';Stuffed Eggplants With Ground Beef (Karniyarik)';. They are both traditional Turkish dishes and just delicious.
You can find the recipes from www.turkishfoodandrecipes.com
Here is the recipe for The Imam Fainted-Turkish Ratatouille:
2 lb eggplant
1 big onion, sliced round/chopped
2-3 tomatoes, diced/grated or 1 陆 cup crushed tomato
2-3 green peppers/bell peppers
4-5 cloves of garlic, sliced
1/3 bunch of parsley, chopped
1-2 cup canola oil for frying
2 tbsp olive oil
1tsp+1 tsp salt to taste
1/2 tsp sugar
陆 tsp black pepper
1/3 cup hot water
1 lemon鈥檚 juice
Wash eggplants and peel them striped. Take the green parts without damaging the tops. If eggplants are small and thin; fry them over high heat (Frying whole eggplants over high heat, prevents them to absorb much oil). Place them over a paper towel and then arrange over an oven tray. With a spoon cut them lengthwise and open. Sprinkle 1 tsp of salt all over.
If eggplants are large (like the ones in USA); cut them in 2 or 3 pieces lengthwise. Then fry both sides over high heat. And then place over a paper towel. Arrange them over an oven tray and sprinkle 1 tsp salt all over.
Chop half of the peppers. In a skillet, saut茅 onions with olive oil. Then stir in garlic and chopped pepper. Saute for 2-3 minutes and add tomatoes, sugar and salt. Cook over low-medium heat till the mixture gets thick. Stir in parsley and black pepper and turn the heat off.
Fill eggplants with the mixture evenly. Slice the remaining peppers in strips and arrange over the eggplants.
Preheat the oven 400 F (200 C) and pour 1/3 cup hot water in tray. Drizzle lemon juice over eggplants and cook for 10-15 minutes.
Serve Turkish Ratatouille warm or cold as you like.
Eggplant and linguini is terrific! slice 2 eggplants long wise from top to bottom not across-in about half inch thickness. Fry in olive oil until tender but not mushy. drain on paper towels. In the mean time cook about half a pound of linguini and drain. toss in melted butter (about half a stick) and minced garlic to your taste. Use a jar of good spaghetti sauce or make home-made. Layer a cup of sauce on bottom of 13x9 pan, then take each slice of eggplant and fill with a little linguini and roll up. place these on top of sauce. Then cover with about another cup or two of sauce and sprinkle on fresh parm and shredded mozzorella. Spray a piece of foil with Pam and cover. Bake at 375 for about 40 to 45 minutes, uncover and bake 5 to 10 minutes more. Enjoy
Looks like everyone likes eggplant Parmesan. I like it too, it is a good main dish. For a side dish, and my favorite way to fix it, is to dredge it in flour and a lot of egg and fry it.
I love eggplant. Try this ';baked'; eggplant parm - less mess and less fat...
http://www.youvegotsupper.com/recipes/Ba鈥?/a>
i love eggplant parmesan %26lt;3
Eggplant Parmesan
Dip eggplant slices in beaten eggs. Coat with Italian seasoned bread crumbs and brown in hot olive oil.
Spray a 13x9 baking dish with non stick olive oil. Put enough spaghetti sauce in the bottom to cover. Put in a layer the browned eggplant. Sprinkle grated parmesan and mozzarella cheese on top of the eggplant. Add more spaghetti sauce. Continue to layer ingredients. Finish with spaghetti sauce. Cover with foil and bake in a 350 oven for 30 minutes. Remove foil and cover the top with grated parmesan and mozzarella cheese and put under broiler until cheese is melted and starts to brown. Let stand a few minutes before servingWhat is your favorite eggplant or veggie recipe?
Olive Garden Eggplant Parmigiana
Author/Submitted by: Gloria Pitzer
Servings: 4
Categories: Vegetables
Ingredients:
1 Eggplant, peeled, sliced 1/4';
Flour
Oil
Seasoned salt
1 pound Spaghetti sauce, meat flavored
1/4 cup Grape jelly
1 14 ounces Can Stewed tomatoes, sliced
4 slices mozzarella cheese
Directions:
1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.
2. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.
My favorite eggplant recipes are ';The Imam Fainted-Turkish Ratatouille (Imam Bayildi)'; and ';Stuffed Eggplants With Ground Beef (Karniyarik)';. They are both traditional Turkish dishes and just delicious.
You can find the recipes from www.turkishfoodandrecipes.com
Here is the recipe for The Imam Fainted-Turkish Ratatouille:
2 lb eggplant
1 big onion, sliced round/chopped
2-3 tomatoes, diced/grated or 1 陆 cup crushed tomato
2-3 green peppers/bell peppers
4-5 cloves of garlic, sliced
1/3 bunch of parsley, chopped
1-2 cup canola oil for frying
2 tbsp olive oil
1tsp+1 tsp salt to taste
1/2 tsp sugar
陆 tsp black pepper
1/3 cup hot water
1 lemon鈥檚 juice
Wash eggplants and peel them striped. Take the green parts without damaging the tops. If eggplants are small and thin; fry them over high heat (Frying whole eggplants over high heat, prevents them to absorb much oil). Place them over a paper towel and then arrange over an oven tray. With a spoon cut them lengthwise and open. Sprinkle 1 tsp of salt all over.
If eggplants are large (like the ones in USA); cut them in 2 or 3 pieces lengthwise. Then fry both sides over high heat. And then place over a paper towel. Arrange them over an oven tray and sprinkle 1 tsp salt all over.
Chop half of the peppers. In a skillet, saut茅 onions with olive oil. Then stir in garlic and chopped pepper. Saute for 2-3 minutes and add tomatoes, sugar and salt. Cook over low-medium heat till the mixture gets thick. Stir in parsley and black pepper and turn the heat off.
Fill eggplants with the mixture evenly. Slice the remaining peppers in strips and arrange over the eggplants.
Preheat the oven 400 F (200 C) and pour 1/3 cup hot water in tray. Drizzle lemon juice over eggplants and cook for 10-15 minutes.
Serve Turkish Ratatouille warm or cold as you like.
Eggplant and linguini is terrific! slice 2 eggplants long wise from top to bottom not across-in about half inch thickness. Fry in olive oil until tender but not mushy. drain on paper towels. In the mean time cook about half a pound of linguini and drain. toss in melted butter (about half a stick) and minced garlic to your taste. Use a jar of good spaghetti sauce or make home-made. Layer a cup of sauce on bottom of 13x9 pan, then take each slice of eggplant and fill with a little linguini and roll up. place these on top of sauce. Then cover with about another cup or two of sauce and sprinkle on fresh parm and shredded mozzorella. Spray a piece of foil with Pam and cover. Bake at 375 for about 40 to 45 minutes, uncover and bake 5 to 10 minutes more. Enjoy
Looks like everyone likes eggplant Parmesan. I like it too, it is a good main dish. For a side dish, and my favorite way to fix it, is to dredge it in flour and a lot of egg and fry it.
I love eggplant. Try this ';baked'; eggplant parm - less mess and less fat...
http://www.youvegotsupper.com/recipes/Ba鈥?/a>
i love eggplant parmesan %26lt;3
What is a good substitute for eggplant in a recipe?
I really hate eggplant, but have a pasta recipe that calls for it. Any ideas?What is a good substitute for eggplant in a recipe?
Use potatoes instead. When I make moussaka I sometimes make it with potatoes in place of the egg plant if I don't have any.
Just cut in rounds, no need to cook first.What is a good substitute for eggplant in a recipe?
use ground beef instead
Zucchini. I hate eggplant too...specifically, the texture.
I dont think it would be fair to the recipe, change the name of the dish.
Zucchini or yellow squash.I would go with the zucchini...
In a pasta recipe, I would use red bell peppers, or zucchini, or maybe green beans or snow peas as a replacement.
zucchini, is a great substitute for eggplant,
Use potatoes instead. When I make moussaka I sometimes make it with potatoes in place of the egg plant if I don't have any.
Just cut in rounds, no need to cook first.What is a good substitute for eggplant in a recipe?
use ground beef instead
Zucchini. I hate eggplant too...specifically, the texture.
I dont think it would be fair to the recipe, change the name of the dish.
Zucchini or yellow squash.I would go with the zucchini...
In a pasta recipe, I would use red bell peppers, or zucchini, or maybe green beans or snow peas as a replacement.
zucchini, is a great substitute for eggplant,
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