Any favorite eggplant recipes?

[jodifla]

I got a bunch at the farmer's market yesterday. I have one recipe for a turkey-eggplant WW casserole, but not sure how best to use the rest.

 

[kathie859]

We love roasted veggies! Cube eggplant (1" cubes w/skin), 1" onion wedges,
and any other fresh veggies that you have on hand (I like zuchinni/yellow squash/peppers--all in like sized pieces). Preheat over to 425, place veggies on a baking sheet, drizzle with olive oil, sprinkle a little salt and pepper and roast until soft and slightly charred. Great as is served warm or room temp. I also like this cold over a bed of salad greens or mixed with couscous made with chicken broth.

 

[bicker]

2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
4 cups chopped eggplant
1 red or green bell pepper, chopped
1/2 pound small fresh button mushrooms, sliced
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
1-1/2 tablespoons chopped fresh oregano leaves or 1-1/2 teaspoons dried oregano leaves, crushed
2 cups cooked pearl barley (see cooking directions below)
1 can (15 ounces) garbanzo beans, drained
1 can (14-1/2 ounces) diced tomatoes and juice
1 can (8 ounces) tomato sauce
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1/4 cup balsamic vinegar
1/2 cup chopped pimiento-stuffed green olives
10 drops red pepper sauce

Heat oil in large skillet over medium heat. Add onion and garlic; sauté until golden, stirring occasionally. Add eggplant, bell pepper, mushrooms, basil and oregano; sauté 10 minutes. Stir in cooked barley, garbanzo beans, diced tomatoes and juice, tomato sauce, salt and pepper. Simmer 10 minutes. Mix in vinegar, olives and red pepper sauce; simmer 5 minutes longer. Makes 8 servings.

To cook pearl barley

Place 1 cup pearl barley, 3 cups water and 1/2 teaspoon salt in medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. (Place extra cooked barley in an airtight container and freeze for use later.)

Per serving: 296 calories, 9g protein, 3g fat, 60g carbohydrate, 0 cholesterol, 14g fiber, 850mg sodium.

 

[bicker]

1 head garlic, chopped
2 onions, chopped
2 large carrots, peeled and cut into 1/2 inch thick pieces, or about 1 1/2 cups cut baby carrots
1 celery rib with leaves, chopped
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 cup chopped parsley
1/2 cup chopped cilantro
1 14 ounce can diced tomatoes
3 cups vegetable stock
1 14 ounce can chickpeas, drained and rinsed well
1 red pepper, chopped
1 pound butternut squash, cut into roughly 1 inch cubes
1 medium eggplant, chopped into roughly 1/4 inch cubes
1 cup sultanas (golden raisins)
1/2 teaspoon crushed red pepper flakes
1 box prepared couscous

1. Heat up olive oil in large stew pot over medium-high heat. Add celery, carrots, onions and garlic. Stir for 1 minute, then turn heat down to medium. Let cook about 7 minutes. Add dry spices and let cook 1 minute until fragrant. Add lemon juice.

2. Add parsley and 1/4 cup cilantro. Add tomatoes and bring to boil. Add in vegetable stock, chickpeas and butternut squash. Cook, simmering, 1 hour.

3. Salt eggplant pieces, let rest 2 minutes then rinse well with water and add, along with crushed red pepper flakes, and chopped red pepper to stew.

4. Chop up sultanas and add to stew. Cook additional 1hour, or until vegetables are tender. Add additional seasoning to taste. Stir in remaining 1/4 cup cilantro.

5. Serve over prepared couscous.

 

[kathie859]

Bicker....both recipes read great...I am going to try the caponata this week for sure

 

[jodifla]

wow, thanks bicker and vickie! These sound great.

 

[DawnCt1]

I LOVE eggplant. I usually eat eggplant parm. as long as the eggplant is batter dipped, not breaded. Keep adding to these recipes. I am having my hardwood floors refinished this week which will restrict access to the kitchen but when I can cook, Bicker's recipes are at the TOP OF MY LIST!

 

[robinb]

Those recipes look really great!

 

[JerseyJanice]

Take a whole, big eggplant, rinse and dry, then fork it a bunch of times. Place on a baking sheet and bake for about an hour at 350. It will be browned and very soft when done. Slice lengthwise and allow to cool.

When cool enough to handle, scrape away the skin and stem. Add 2 tablespoons each of:

-Chopped fresh parsley
-Finely chopped scallions
-Fresh lemon juice

Add two finely chopped cloves of garlic, about a teaspoon of salt and several grinds of fresh pepper. Mush together and store in the fridge.

Make pita chips by splitting pita bread in half into two disks, then cut each disk like a pie into 8 pieces. Brush the rough side of the pita with olive oil and toast oil-side-up for about 5 minutes in 350.

Add one tablespoon of olive oil to eggplant and check seasoning before serving with chips. This is a good party appetizer in hot weather.

 

[ENSOCK]

Fry it.
Slice in circles, dip in seasoned egg & milk then into flour. Deep fry then drain onto papertowels.

Or Bake it.
Sllice into circles. Spread each slice with mayo that has been mixed with grated onion. Top with par. cheese then bake at 350 until soft and browned.

 

[Cdstadt]

Panko (or breadcrumbs, but panko's crunchier)
Veganaise (or whatever mayo you like)
and spices of your choosing: I use onion and garlic powders, pepper, and salt.

Mix the spices with the mayo, slather on slices of eggplant, cover in the panko, and bake in the oven until browned. You'll want the mayo SUPER strong tasting because it mellows in the oven. You don't need to go overboard with the mayo on the slices, but you need the panko to stick. With Veganaise atleast, you won't be left with greasy, mayonaise-y eggplant. It's just crispy and awesome.

I use Ian's whole wheat panko, and preheat the oven to 350. They're in there for at least 20 minutes, but check and flip. Just get them crisp.

 

[liamsaunt]

Eggplant "fries":

Peel eggplant and cut into sticks. Dredge through flour, then beaten egg, then dry breadcrumbs. Bake on a lightly oiled sheet at 400 degrees until browned and crispy, turning once, about 40 minutes.

Roasted Eggplant, Tomato, Ricotta Pasta

Cut unpeeled eggplant into cubes, toss with a small amount of olive oil, and roast at 400 degrees until golden brown, about 20 minutes. Heat 1 tbsp. olive oil and saute 2 smashed garlic cloves until golden, 3 min. Discard garlic. Add three chopped tomatoes (or a 12 oz can of diced tomatoes) to the garlic oil and simmer until softened, about 10 minutes. Stir in the roasted eggplant and a handful of rough chopped basil. Season with salt and pepper to taste. Serve over pasta with dollops of ricotta on top.

Marcella Hazan's Eggplant Patties

Roast 2 lbs of whole, unpeeled eggplant in a 400 degree oven until tender--about 40 minutes. Peel warm eggplant and cut into large pieces. Put in a colander and allow to drain off for about 15 minutes. Squeeze out any remaining liquid.

Chop eggplant very fine, and combine with 1/3 cup plain breadcrumbs, 3 tbsp. minced parsely, 2 minced cloves garlic, and one egg. Form into 1/2" thick and 2" wide patties.

Heat 1/2" vegetable oil in a large pan until very hot. Dredge the patties in flour and fry until nicely browned and crispy on both sides. Drain on a rack and serve hot, with marinara sauce if you wish.

 

[jodifla]

yikes, looks like I need to go get more eggplant!

 

[luvmy3]

Here is one of my faves

http://www.food.com/recipe/grilled-eggplant-parmesan-sandwich-by-sam-zien-251913

 

[DawnCt1]

Older eggplant tends to be bitter. I always salt my eggplant before cooking, let it set for 30 minutes and then rinse. This also removes a lot of the extra water and helps it retain its "shape", (as in eggplant parm).

 

[crz4mm2]

I make a baked eggplant and beef that is delish. I don't use the bell peppers (family doesn't like them) and if you want to be even more healthy, use ground turkey!
2 eggplants
2 T olive oil
1/2 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 lb extra-lean ground beef
1 1/2 tsp dried oregano
1/2 cup tomato sauce
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees F. Pierce eggplants in 2 or 3 places and place on a baking sheet. Roast, turning once or twice, for 20 minutes, or just until tender. cool, halve lengthwise, and then scoop out pulp, leaving about a 1/2-inch shell. Chop pulp and let drain in colander.
Heat 1 T oil in large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally for 8 minutes, or until tender. Add garlic and beef and cook, breaking up beef, for 5 minutes or until no longer pink. Stir in eggplant, oregano, and tomato sauce. Reduce to low heat and cook for 15 minutes or until thick, stirring occasionally. Stir in 1/4 cup of the cheese, salt, and pepper.
Place eggplant shells on a baking sheet and fill with beef mixture. Sprinkle with remaining cheese and drizzle with remaining 1 T olive oil. Roast for 15 minutes until lightly browned.