LOOKING for: Need some recipe ideas for multiple eggplant

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Posted by rjinga (My Page) on

Wed, Oct 14, 09 at 14:59

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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RE: LOOKING for: Need some recipe ideas for multiple eggplant

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Posted by ginger_st_thomas (My Page) on
Wed, Oct 14, 09 at 22:14

Ratatouille?

RE: LOOKING for: Need some recipe ideas for multiple eggplant

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Posted by graanieb (My Page) on
Thu, Oct 15, 09 at 16:06

Or search NEW ORLEANS EGGPLANT DRESSING ---uses 5 eggplant, dressing goes well with holiday meal/ turkey etc

SHRIMP AND EGGPLANT DRESSING
uses 6 eggplant

http://www.nolacuisine.com/2008/07/06/shrimp-and-eggplant-dressing-recipe/

RE: LOOKING for: Need some recipe ideas for multiple eggplant

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Posted by dawnp (My Page) on
Thu, Oct 15, 09 at 19:36

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.

Dawn

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Posted by kudzukween (My Page) on
Fri, Oct 30, 09 at 21:02

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

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Posted by eileenlaunonen (My Page) on
Mon, Nov 2, 09 at 20:46

copanata! sp?

RE: LOOKING for: Need some recipe ideas for multiple eggplant

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Posted by lisbet (My Page) on
Tue, Nov 3, 09 at 8:08

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.

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