|I got enthused and planted too many eggplants. Within the next six weeks I need to get a collection of recipes using eggplant (I have eggplant parmesan, and eggplant lasagna)so I won't be reduced to lobbing purple bombs at passing cars. Please post your favorite eggplant recipe. Failing that, post any eggplant recipe that isn't absolutely awful! Thanks for your help.|
|Well...there's always moussaka...but I am darned if I can find my recipe!! I know I had it about a month ago...but it's gone now! |
And just plain fried eggplant and eggplant caponata, and brushed with olive oil and garlic it's a wonderful addition to grilled veggies.
|LOL purple bombs |
Cold Spiced Eggplant - Craig Claiborne & Virginia Lee
2 medium young eggplants (about 1.75 lbs total, Japanese work well)
3 Tbsp light soy sauce
1 Tbsp oil
1. Steam eggplant for about 30 minutes, or until tender to the core. Let cool.
2. Combine Soy sauce through sesame oil.
3. Over a high flame, heat the tablespoon of oil in a saucepan and add the garlic and ginger. Cook about ten seconds, then stir in the soy sauce mixture. Bring to just a boil and remove from heat. Let cool.
4. Cut or pull the cool eggplant into shreds. Pour the sauce over, and sprinkle with sesame seeds. Serve.
|Pickled Eggplant with Brown Vinegar, Onions & Peppers |
Salt 4 or 5 eggplants -- cut into cubes.
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.
|Thank you Linda, Jessy and Lisbet! I have copied your recipes and they will be used. They sound delicious. |
Please, keep the recipes coming--I also gave eggplant seedlings to neighbors! We all need your help!
|NEW ORLEANS EGGPLANT (serves 4) |
2 medium eggplants
1 large onion
1/2 green bell pepper
1/2 bunch green onions
2 cloves garlic
2 TBL bacon drippings or vegetable oil
2 TBL minced parsely
3-4 slices bread, soaked in water
1 lb shrimp, boiled, peeled & chopped
1 small piece of ham, ground
1 or 2 eggs
Salt & pepper to taste
Fine dry bread crumbs
2 TBL butter
Boil eggplants in a large pot of water until fork tender. Cool. Chop the onion, pepper & green onions fine, saute in the bacon drippings with garlic for 5 minute until wilted.
EGGPLANT TOMATO CASSEROLE (serves 6)
Peel eggplant & cut into 1/2" cubes. Boil in salted water for 1 minutes. Drain.
|Eggplant-Zucchini Ratatouille |
1 large onion, thinly sliced
1 large green pepper, chopped
2 cloves garlic, minced
2T veg oil
1 eggplant, peeled and cubed
3 med zucchini, cubed
3 tomatoes, peeled and chopped
1/2 tsp salt
1/8 tsp pepper
dash of oregano
2-4T Parmesan cheese
1 T chopped parsley
Salt eggplant and let sit in colander to drain for 30 minutes, rinse and let drain again. (I always do this with eggplant.)
Saute onion, pepper, and garlic in oil til crisp tender.
Stir in eggplant and zucchini; cook 5 minutes and add tomatoes, salt, pepper and oregano. Stir well and cook til well heated through.
Sprinkle with cheese and parsley to serve.
Yield: 4-6 servings
Source: Southern Living
|Here are some recipes from our family cookbook. You have my sympathy. I always get over zealous in planting eggplant. Then... They all seem to come at once and keep producing. I love eggplant, but after a while, I can't bear to look at them. Unfortunately, eggplant dishes don't seem to freeze very well. I know the challenge you're facing. You've got to use them up while they're still fresh. Good luck! |
Deliciously different! A perfect appetizer spread with crackers.
1 large eggplant
•Place whole, washed eggplant in greased baking pan.
Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak).
A variety of summer vegetables, baked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish.
1 pound summer squash (zucchini, crookneck, etc.)
•Scrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks.
For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold.
A classic Greek dish, famous throughout the world, and a favorite at Greek restaurants and festivals. Delicious eggplant layered with a spicy tomato sauce and topped off with a Parmesan flavored egg custard. A feast for the eyes and the palate!
Meat Sauce Preparation:
Cream Sauce Preparation:
|Thank you all! I am actually looking forward to the eggplant season now, thanks to all the great recipes (not a dud in the bunch). Now, about all those cucumber plants we have coming up . . . .|
|This is my favorite sandwich recipe and my favorite eggplant recipe: |
Russian Eggplant Caviar
Olive Oil to saute:
In a large pot or skillet, saute the onions and peppers until tender.
As you can see, this is very low calorie. It is even better the next day.
|Ah I forgot about Baba Ghanoush - same starting as Shambo's and sayhellonow's recipes - |
Roast an eggplant over an open flame (pierce with a fork several times, not too many holes) until it is soft throughout, turning frequently.
Scoop out the flesh when it is cool enough to handle and let it drain in a colander.
Toss the flesh in a food processor with tahini (maybe 25% tahini to eggplant?) with lemon juice, garlic, a bit of olive oil, salt and pepper. I once added a bit of smoked paprika. Regardless, HEAVEN.
|Here are a few eggplant recipes. I've only made the first two but plan to make the Olive Garden copycat one soon (that's the only dish I like at the OG so I'm hoping this recipe will be very similar :) --Ann |
1 medium eggplant
Preheat oven to 450. Peel eggplant and slice ½" to ¾" thick. Soak in cold salted water for 15 minutes. Drain on paper towel and pat dry. In a flat greased 2 qt dish, place 4 slices of eggplant, lightly salted on both sides. Cover each slice with a salted slice of both tomato and onion. Melt ¼ cup butter and pour evenly over the 4 towers. Sprinkle with basil and bake, covered in a preheated oven at 450 for 20 minutes. Place a slice of mozzarella over each tower. Combine bread crumbs and remaining ¼ cup butter and sprinkle on top of mozzarella. Finally, top with the parmesan cheese. Bake, uncovered for about 8 minutes or until cheese is bubbly. Serves 4. Source: The Magnolia Collection Cookbook
Note: That is the basic recipe. Over the years I’ve changed it a bit. One thing I do is line a large baking sheet with foil and place the eggplant slices on it, topping them with tomato slices, then some sautéed mushroom slices, some onion rings, then sprinkle with dried marjoram and basil and garlic powder. I cover it with foil and bake for 20 minutes. Then remove the cover and top with bread crumbs that I’ve mixed with melted butter and top with mozzarella and then the parmesan, and bake 8 minutes or until cheese is bubbly. If I have fresh basil I slice it and throw it over the tomatoes before topping with the cheeses . You can get very creative with this simple dish and add whatever you like.
6 large slices eggplant, cut 1/2 inch thick
Remove from the oven and top each slice with pesto followed by the tomato and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly. Garnish with the olives and top with the basil. 6 servings
Ssource: ?? found somewhere on the internet
Olive Garden Eggplant Parmigiana
|annova, that eggplant dish with the pesto sounds good. We always grow the small Ichiban eggplants but think I will buy one of the big ones soon to try this. Have pesto in the freezer that I made last fall. Thanks. |
|RL - thanks. Hope you like it. That's the basic recipe and when I make it I tend to toss a little bit of this and that on it (e.g., garlic powder, a little fresh or dried marjoram, some freshly grated parmesan). I have another recipe-similar-in which I place on each slice of baked eggplant a slice of tomato, slivers of onion, some sauteed sliced mushrooms (sauteed in evoo, butter and a bit of minced garlic), sprinkle with some mixed Italian herbs and then top with provolone and bake until cheese melts. Ann|
|I was just out in the garden and the eggplant is blossoming! I'll be needing all these wonderful recipes soon. Wish I could ask y'all to come over for a tasting (wouldn't that be a fun way to get rid of a LOT of eggplant!)but as we munch our way through the harvest, we will be very grateful for all the great cooks who responded to our plea for help.|
|i don't like the eggplant skin |
so, i peel it
then slice it as thin as you can
if you don't have a slicer, use a vegetable peel
put olive oil on a baking sheet
lay down the strips of eggplant
and cook under broiler
watch carefully and don't let them burn
sorry i season them on the baking sheet
let them get crisp
they are like potato chips and are delicious
this was one of those mishap recipes that i did
|This recipe makes a nice dish. |
EGGPLANT & SHRIMP CASSEROLE
Makes 4 to 6 servings
1 large eggplant
1 stick margarine
1 onion, chopped
½ bell pepper, chopped
3 cloves garlic, minced
1 pound small fresh or frozen shrimp, peeled
Salt and pepper
Butter for the top
Peel and boil eggplant, then drain, mash and return to the pot.
In a frying pan, melt margarine. Add onion, bell pepper and garlic. Add shrimp and saute 3 minutes or so. Add this mixture to the eggplant, and mix well.
Add 1 tablespoon water to the egg and beat well. Stir into mixture, along with salt and pepper to taste. Scatter bread crumbs over the top and mix in just enough to keep the mixture moist, not thick and dry.
Heat oven to 350 degrees. Coat a casserole dish with nonstick cooking spray and fill with the mixture. Cover with additional bread crumbs. Dot with butter and salt lightly. Bake 30 minutes.
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