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Thread: Eggplant recipes

  1. #1
    Zee
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    Default Eggplant recipes

    I am running out of ideas for eggplant and picking more daily. Have been making grilled sandwiches, eggplant with goat cheese, fried eggplant, eggplant parmesan. Tried making baba ganoush but must be missing an ingredient. Does anyone have any recipes that they are willing to share?
    Thanks
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    Elite Member Algernon's Avatar
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    Default Re: Eggplant recipes

    I'm making eggplant parmesan tonight!! MMMMMmmmm. I don't have a garden, but my uncle has a HUGE garden and supplies me with lots of eggplant (among many other types of veggies, yum!).

    One thing I do with eggplant is this:
    Eggplant Italiano

    Coat 1/2 inch thick slices(I leave the skin on) eggplant with beaten egg white, then dried potato flakes. Place on a wire rack on a baking sheet. Coat slices with nonstick spray; season with dried oregano, salt and pepper. Bake at 425 F 30 minutes. Turn, spray, season and bake 10 minutes more, or until tender and golden. Serve with marinara sauce.


    I love making eggplant this way. It's a lower-fat way to get that crunchy coating, instead of frying them. My kids love eggplant this way too (and they generally don't like my other eggplant recipes).
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    Zee
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    Default Re: Eggplant recipes

    Thanks. I'll try it this way. Sounds good.
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    Elite Member Algernon's Avatar
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    I found this variation of eggplant parmesan that uses polenta. I am going to try it this week...sounds good.



    Eggplant Parmesan Stacks


    Note: Look for tubes of cooked polenta in the supermarket refrigerator case; they are often stocked near the cheese.

    1 eggplant (1 lb.)
    1 tube (1 lb.) cooked polenta (see notes)
    Olive oil cooking spray
    1 onion (8 oz.), peeled and chopped
    2 cloves garlic, peeled and pressed or minced
    2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
    1 can (14 oz.) tomato purée
    Salt and pepper
    1 1/2 cups shredded part-skim mozzarella cheese (6 oz.)
    1/3 cup grated parmesan cheese
    4 fresh rosemary sprigs (optional)
    8 to 12 breadsticks (2 to 3 oz. total)

    1. Rinse eggplant and trim off and discard both ends. Cut eggplant crosswise into 8 equally thick slices. Cut polenta crosswise into 8 equal rounds. Lightly coat a 14- by 17-inch baking sheet with olive oil cooking spray. Arrange eggplant and polenta slices in a single layer on sheet. Lightly coat tops of slices with more cooking spray.
    2. Bake in a 425° regular or convection oven until eggplant is soft when pressed and polenta is heated through (cut to test), 20 to 25 minutes.

    3. Meanwhile, in an 8- to 10-inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onion is lightly browned, 4 to 5 minutes. Add tomato purée and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes. Add salt and pepper to taste. Cover and keep warm over low heat, stirring occasionally, until eggplant is done.

    4. When eggplant is soft, sprinkle mozzarella and parmesan cheeses equally over eggplant and polenta. Return to oven and bake until cheese is melted, about 2 minutes.

    5. On each of four dinner plates, place 1 eggplant slice (use largest slices first) and drizzle with 1 tablespoon sauce; top with 1 polenta slice and 1 tablespoon sauce. Repeat until all slices are used. If desired, garnish each stack with rosemary sprig. Spoon remaining sauce around base of eggplant stacks. Serve with breadsticks.
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    Hit By Ban Bus! pacific breeze's Avatar
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    ^^Yum. When I was in Spain a lot of restaurants just grilled them after sprinkling them with salt and a little olive oil. If they are fresh, they will taste fantastic. The simplest recipes are often the best if you have ultra-fresh ingredients.

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    Elite Member Algernon's Avatar
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    I found this in a book at my Grandma's house and plan to try it soon. I think I will cut back the oil to save on fat, but here is the original recipe:

    Roasted Veggie Melt

    1 med. eggplant, peeled and sliced into 1/2 inch slices
    1 med. red onion, cut into 1/2 inch slices
    1 me. red bell pepper, cut into 8 strips
    1/3 c. olive oil
    1/2 t. dried oregano
    1/2 t. dried thyme
    1/4 t. salt
    1/4 t. black pepper
    1/2 c. mozerella cheese
    1 loaf (10 oz) French bread, split lengthwise

    1. Preheat oven to 450 F. In large roasting pan or rimmed baking sheet, combine all ingredients except cheese and bread; toss until well combined. Roast for 35 to 40 minutes, or until veggies are tender.

    2. Sprinkle with cheese and bake for 3 to 4 more minutes.

    3. Place veggies evenly over the cut sides of bread, then cut each half into thirds and serve.
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    Hit By Ban Bus! pacific breeze's Avatar
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    I've had something similar, Algernon, and it was wonderful. Let us know how it turns out.

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    A*O
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    I make a 'healthy' lasagna using eggplant (aubergine) instead of pasta. You make the usual meat sauce and the bechamel sauce (LOTS of grated nutmeg please). Slice the eggplant fairly thin and then spray with a little olive oil and cook the slices on a hot griddle until they are soft but not overdone. Then construct your 'lasagne' in the usual way with layers of meat/bechamel/eggplant and top with lots of parmesan. It's great for parties and not so filling as the pasta version and it freezes like a dream. People on lo-carb diets like it because eggplant is a 'good' veggie.
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    Super Moderator NoDayButToday's Avatar
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    That sounds REALLY yummy A*O! I never would have thought to make that, I'm so not creative in the kitchen

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    Hit By Ban Bus! pacific breeze's Avatar
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    You can make lasagne out of anything, it's such a creative dish.

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    Elite Member Lobelia's Avatar
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    Honestly, I don't think I've ever had eggplant in my life. To what can it be compared?
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    A*O
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    Hmmmm it doesn't really have a strong taste - it's a bit like zucchini? kinda. That's why you can cook it with other strong flavours like garlic, or cheese, or tomato, or spices. Why not take a walk on the wild side Lobe and try one of the recipes here?
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    That's a tough one, it's pretty different.

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    Zee
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    I make the eggplant lasagna with and without the polenta. Since the tomatoes are so nice this time of year, I just slice them instead of using puree or sauce.

    I make my own polenta and just pour it onto of the eggplant. Heat the cornmeal with about a tablespoon of olive oil over the burner until it is coated. Then you add the water. I never get lumps if I cook it in this manner.

    Going to try the eggplant melt. Sounds delicious
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