LOOKING for: Need some recipe ideas for multiple eggplant

rjingaOctober 14, 2009

I searched "eggplant" and came up with lots of good recipes, my problem is that I always have 4 to 6 eggplant at a time from my garden but all the recipes call for ONE maybe 2 at a time.

Is there any thing that can be made up in bulk and stored or preserved some how?

Open to any suggestions.

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    Bookmark   October 14, 2009 at 10:14PM
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Or search NEW ORLEANS EGGPLANT DRESSING ---uses 5 eggplant, dressing goes well with holiday meal/ turkey etc

uses 6 eggplant


    Bookmark   October 15, 2009 at 4:06PM
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I make Eggplant Rollatini and freeze it in portions that we can eat for dinner. It freezes great.

You could also do Eggplant parmesean or vegetable lasagna wbich freezes well.


    Bookmark   October 15, 2009 at 7:36PM
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this isn't bulk, but thought you may be interested in a famous mississippi coast recipe....eggplant josephine. my aunt used to work at white pillars and the recipe was such a huge secret. but somehow it got out and i found it here tonight at the link below.
check it out.....

Here is a link that might be useful: white pillars recipe for Eggplant Josephine

    Bookmark   October 30, 2009 at 9:02PM
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copanata! sp?

    Bookmark   November 2, 2009 at 8:46PM
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Pickled Eggplant with Brown Vinegar, Onions & Peppers

Salt 4 or 5 eggplants -- cut into cubes.
3 large onions
2 large green peppers -- or 1 green and 1 red
1/4 cup salt
2 1/2 cups brown vinegar (apple cider vinegar)
2 cups sugar
1 teaspoon mustard seed
teaspoon tumeric
1/4 tablespoon cloves

Put cubed eggplants into a colander and sprinkle generously with salt. Place a heavy plate that is large enough to cover the eggplant and weigh down so that the eggplant is compressed. Let stand for about 3 hours, drain well.

Thinly slice onions and peppers.

Combine vinegar, sugar and spices and bring to a boil. Add the above vegetables and heat thoroughly, but do not boil. Pack into hot, sterile jars. Cover with syrup and seal.

Cucumbers can be used in place of eggplant. 12 to 15 cucumbers.

Source: This recipe is just as it was given to me by a very good friend's Italian mother. I have made it and it is a tasty condiment for sandwiches.

    Bookmark   November 3, 2009 at 8:08AM
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i slice mine into 1/2 inch rings, flour, egg and bread them. place them on a greased baking sheet, dab each with oil and bake. i then freeze them on a pan and put them while still frozen in Food Saver bags, if my husband doesn't eat them all before i get to them!!

    Bookmark   July 14, 2011 at 5:47PM
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