Anyone have a favorite EGGPLANT recipe?

[Jane]

We've all decided that we love eggplant based on foods we've tried with it, but I confess I've never prepared it myself. Does anyone have a recipe they can share with me? :bigear:

[Alice]

I just made this last night: http://allrecipes.com/Recipe/Eggplant-Parmesan-II/Detail.aspx.

 

I only had one eggplant and I followed some of the reviewer's suggestions of salting the eggplant first (you salt, leave for 30 minutes then rinse and pat dry). Otherwise, I pretty much followed the recipe, adjusting the amount of sauce and cheese for one eggplant and using a smaller dish. It was very good...even the kiddos ate it up.

[kalanamak]

ratatouille

Slice fresh eggplant (cut out the bruises, if any) about 3/4" thick.

Salt and let stand for 30 min or more. Wipe and press each peice with

tea towel to remove all extra moisture. Cut into cubes and pan fry in a

nonstick pan with olive oil over not HIGH heat until they are wilted and

starting to brown a hair. You might have to do with in two batches.

Don't crowd.

 

Dump these in a saucepan with canned roma tomatoes (I use about one big can for every 3 big eggplants), carrots, bell peppers, zucchini and

sauteed onions (the ratio is very forgiving, but I bet I do something

like 4 parts eggplant to 3 parts carrot to 2 parts onion (prior to

browning) to 4 parts zucchini and 1-2 parts bell pepper)

Everything should be good bite sized except the eggplant, which will be

smaller. One can also toss in a few chunks of kalamata olive at the end.

I add the carrots, onions eggplant first, then the bell peppers and the

zucchini last, so that they are all soft but NOT mushy, except the

eggplant.

 

After this has simmered about half-way, I add a good marinara jarred

sauce to get this thickened up a bit, and to make sure all the veggies

are gooey with sauce.

Pepper, basil, whatever you'd like in moderation.

At the last I stir in grated Locatelli Romano (i.e. good quality) about

1/2 cup grated per 3 big eggplants.

 

I got the basic ideas for this from an Italian cook in Brooklyn, and

shored up my ratios from the recipe in the Joy of Cooking. Oddly enough

this is delicious over pasta, but BEST over brown basmati rice.

 

I often make this in 2 gallon batches, as it keeps well, and the left

overs can be manipulated in many ways:

Add some so marinara to thin it, and put over pasta.

glob some heated leftovers on to toast you've melted provalone on

Smear a layer of it into a layered casserole.

Eat cold at midnight

Mix leftovers with ground beef and serve over eggnoodles.

Dump the last of what you have into a soup pot and make a soup something like minestrone.

 

This can also be adapted to crockpot cooking.

[Aggie]

This one is a favorite around here, and easy.

 

Brown garlic cloves in a bit of olive oil in a saucepan. Add diced fresh tomatoes, cubed eggplant, and rosemary. Let cook for 10-15 minutes. Delish!

 

I use 3-4 huge tomatoes for one eggplant. I'm sure the more creative cooks would add more spices, but I don't know which ones would taste good... :)

[Jane]

ratatouille

 

Yum! This sounds delicous to me, and YES, one can certainly add kalamata olives. I would not have guessed it freezes well. Thank you for that tidbit! Do the olives freeze well too?

[kalanamak]

Yum! This sounds delicous to me, and YES, one can certainly add kalamata olives. I would not have guessed it freezes well. Thank you for that tidbit! Do the olives freeze well too?

 

Did I say freeze? I don't know that I have frozen this. I have kept it in the back of the fridge in the very cold part for up to two weeks, but I do a "quick cool" of putting the large portion in a steel pot that is up to its neck in ice water in the sink, stirring often.

I did a side by side with other things (lentil soup, e.g.) for this vs. the pot cooled on the stove, and found the quick-cooled and quickly put into containers and the fridge lasted twice as long as the cooled for a couple hours on the stove.

I think it would freeze, but I would add the kalamata olives post thaw. They don't need to simmer away.

 

BTW, I use unsalted toms. That way if I add locatela or parm or olives, it is not too salty for me. One can always add more.

[emeraldjoy]

Not the most healthy thing but.......yummy.

Slice it up first; maybe 1/4 inch thickish??.

Make up an egg/milk mixture; dip it

Then dip the slice into a flour/seasoning/parmesian cheese mixture

then fry in olive oil until both sides are brown.

Immediately upon removal from pan; add a thin slice of mozzarela.

e

[cjzimmer1]

Eggplant French Fries

1 c flour

1 tsp salt

1 egg beaten

1 c milk

1 TBSP oil

1 medium eggplant

 

Cut eggplant into strips (your choice to peel first or not). I generally make them about a 1/2 wide at the bottom. dip in mix. allow to drain on rack (I usually just add extra milk to the mix and skip the draining step). Deep fry for 2-5 minutes until done. Salt if desired.

 

 

Moussaka

2 medium eggplant (peeled or not your choice)

3 TBSP butter

1 large onion chopped

2 garlic cloves, crushed

1 pound ground hamburger or lamb

2 medium tomatoes chopped (I have also used one 14-15 ounce can of tomatoes)

2 TBSP finely chopped parsley

1/2 tsp dried oregano

1/4 tsp cinnamon

1/2 c flour

1/3 cup oil or as needed

2 eggs, beaten

3/4 plain yogurt

1/3 freshly grated parmesan or Romano cheese

 

Slice eggplant in 1/2 inch slices. Layer on paper towels and sprinkle with salt. Cover with more towels and place heavy object on for 30 minutes.

 

In skillet, melt butter, add onions and garlic, cook until soft but not brown.

Add meat and cook until done. Add tomatoes, parsley, oregano, cinnamon. cook uncovered until liquid is absorbed.

 

Rinse Eggplant with water and pat dry. Coat with flour and fry in oil until lightly brown on both sides. Add more oil if necessary.

 

Arrange half of eggplant slice on bottom of 9x13 pan. Spread meat over top. Layer remaining eggplant slices.

 

Mix eggs with yogurt and pour over top (I usually double this part because I like lots of the white sauce). Sprinkle with cheese.

 

Bake uncovered at 350 for 35-40 minutes until topping is golden and set.

 

 

Chicken Provencale

1 TBSP oil

2 pounds boneless chicken pieces

1/2 c sliced green pepper

1/2 c sliced onion

2 cloves garlic, minced

1 medium eggplant sliced (1/4 inch thick)

2 medium tomatoes sliced (1/4 inch thick)

2 tsp dried parsley

2 tsp dried basil

1 tsp salt

1 1/2 c chicken broth

Heat oil in skillet. Fry chicken 2-3 minutes each side or until browned. Remove chicken from skillet.

 

Add pepper, onion, and garlic. cook 3-4 minutes until tender.

 

return chicken to pan. Arrange Eggplant and tomato slices over chicken. Sprinkle with parsley, basil and salt. Add chicken broth. bring to boil. reduce heat and cover and simmer for 45-50 minutes or until chicken is done.

[Alessandra]

I have loads of eggplant from my garden (I grow the long, thin Japanese kind, which is very tender).

 

The way I prepare it most often is absurdly simple -- I just slice it along the length -- usually getting 4 slices, about 1/2" thick -- you don't want it much thicker. Leave the skin on. Then pour some olive oil onto a plate and dip each side of the eggplant in. Then I grill it on a big 2-burner cast iron thingy with ridges (or a cast iron pan with ridges if quantity is small). I salt it as it is cooking. Cook till softened. Serve hot, or warm, or cold. Left-overs are good in sandwiches.

 

It takes longer to write this than it does to cook the eggplant!!

 

Another way I like is to marinate chunks of eggplant in olive oil, soy sauce and garlic. Then put in on skewers with mushrooms and red pepper slices. Then grill, or bake in top 1/3 of oven.

[1bassoon]

Um. No.

 

Want to know why?

 

See this post.

 

 

:D