Eggplant

[Shellon]

Any great recipes for Eggplant?

[Suda]

I have a great one, Shellon. Will scrounge it up and post it for you.

Suda

[likeaneagle]

I know one that is so easy you dont need a recipe.

Slice in 1/2 slices.

roll into herbed breadcrumbs

fry in olive oil till golden

place on pasta

cover with your fav tomatoe italian sauce

smother w/ mozz and parm....

dig in!

yum

[Shellon]

I know one that is so easy you dont need a recipe.

Slice in 1/2 slices.

roll into herbed breadcrumbs

fry in olive oil till golden

place on pasta

cover with your fav tomatoe italian sauce

smother w/ mozz and parm....

dig in!

yum

No kidding yum! sounds great! I also had an eggplant sandwich once and it was WONDERFUL. Cheesy and saucy and messy, really delicious.

Thanks and yeah, suda, looking forward to your recipe too, thanks.

Even my 11 year old likes eggplant. For now anyway.

[Sudo]

Shell,

Remember to always remove the purple skin.. its very bitter.

sudo

[VeganXTC]

Do you like Indian food? Here's a recipe for Baigan Bharta:

-------- ------------ --------------------------------

2 Medium eggplants

2 tablespoons water

1 1/2 onions -- peeled and finely chopped

3 cloves garlic -- peeled and minced

1 tablespoon fresh ginger root -- minced

2 green chiles -- or jalapeno peppers, seeded and minced (optional)

1/2 teaspoon ground cumin

2 teaspoons curry powder -- or garam masala

1 teaspoon salt

1 cup fresh peas -- (or frozen)

1 14-oz can diced tomatoes -- (with jalapenos, optional)

4 tablespoons soy milk

2 tablespoons cilantro -- chopped

Preheat the oven to 400 degrees.

Prick each eggplant with a fork in two or three places. On a baking sheet lined with aluminum foil, arrange the eggplants. Bake for 30 to 35 minutes until the eggplants are tender and the skin begins to char. Let cool. Carefully peel away and discard the skin. Chop the pulp coarsely and set aside.

In a large nonstick skillet, heat the water. Add the onions and garlic and sauté for 5 minutes. Add the ginger and green chilies, and cook for 2 more minutes, until the onions are golden. Add the cumin, curry powder, salt, peas, and tomatoes, and simmer over medium-low heat for 2 to 3 minutes. Stir in the mashed eggplant, soy milk, and chopped cilantro. Cook, stirring, for 10 minutes, until the flavors are well blended.

This is a quick eggplant and barley stew.

Hearty Eggplant-Barley Bake

Yield: 4 servings

1/2 c Onions, chopped

1/2 c Mushrooms, chopped

1/4 c Green peppers, chopped

1 tb Garlic, minced

Water for sauteeing

1 c Eggplant, cubed

2 tb Water

1 cn Tomatoes, chopped (16 oz)

1 1/2 c Water

3/4 c Quick cooking barley

1/2 c Chili sauce (try to find a "natural" brand)

1/4 c Fresh parsley, chopped

1 ts Maple syrup or other sweetener

1 ts Vegetarian Worcestershire sauce

1/2 ts Dried marjoram

1/4 ts Ground black pepper

In a large no-stick frying pan over medium heat, sauté onions, mushrooms, peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add eggplant and 2 tbsp. water; sauté until softened, about 10 minutes. Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), Worcestershire sauce, marjoram, and black pepper. Bring to a boil and simmer for 20 minutes, or until barley is tender.

A curry:

1 med eggplant

1 med onion, chopped

3 garlic cloves, minced

1 tsp turmeric

1/2 tsp salt

1/4 tsp black pepper

1 tomato, peeled and seeded (or about 1/2 cup canned tomatoes)

1 tsp curry powder

1 tsp mustard seeds

1 dash cayenne

Roast the eggplants over a charcoal grill, or roast them in a 400 oven until brown on the outside and soft on the inside. Cool and peel. Sauté the onions in water until translucent, then add garlic and mustard seeds. Cook until the onions begin to turn golden. Stir in the turmeric, cayenne and curry. Add the eggplant pulp, onion mixture, and tomato to a food processor and blend. Add tomato until the mixture looks thick and red-brown (don't add too much, or it will be too sweet). Add the salt and pepper. Serve over steamed brown rice.

[VeganXTC]

I have more, like a hummus recipe, and a paprikash, and a creole. And one for eggplant stuffed with tofu, lol! Let me know if you want them, and I'll post them.

[Shellon]

Yes, Vegan, I do want them, esp the eggplant stuffed with tofu, thank you

[Sushi]

Any great recipes for Eggplant?

There is no such thing, Shell.

[Shellon]

There is no such thing, Shell.

[VeganXTC]

Baba Ghanoush (eggplant hummus)

INGREDIENTS:

1 large eggplant

1 can chickpeas, drained (garbanzo beans)

3 cloves garlic

1/4 cup lemon juice

3 tbsp tahini

dash sea salt

1/4 cup olive oil

2 tbsp fresh chopped parsley (optional)

PREPARATION:

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth.

Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand.

Its good as a dip or sandwich spread.

Tofu Stuffed Eggplant

Ingredients:

3 medium eggplants

2 cups minced onion

2 cups cooked brown rice

1 cup lowfat tofu, cubed

1/2 lb. mushrooms, chopped

1 red bell pepper, chopped

4 cloves garlic, minced

1 8 oz can marinara sauce (optional)

Directions:

1. Cut the eggplants in half lengthwise. Use a spoon to scoop out the

insides, leaving a 1/2 inch shell. Chop the eggplant scooping into small

cubes.

2. Saute the peppers, mushrooms, onions, and garlic in a large skillet with

a few tablespoons of water over medium heat for about 5 minutes. Add the

eggplant, and cook until the eggplant is tender (about 10 minutes). Add the

tofu, and cook about 5 minutes more. Transfer all the ingredients to a large

bowl.

3. Add the rice into the mixture, and mix together. Add salt and pepper to

taste if you wish.

4. Preheat the oven at 375. Fill the eggplant shells. Bake in the oven for

30-40 minutes. Serve hot. You can top with marinara sauce if you wish.

Eggplant Paprikash

1 large onion, halved and cut into thin wedges

3 cloves garlic, minced

3 tbsp. paprika

1/2 tsp. red pepper (optional)

1 tsp. salt (optional)

1 1/2 - 2 lbs. eggplant (about 2 medium) cut into 1-inch cubes

2 bell peppers, any color, sliced

1 cup vegetable broth

1 14-ounce can diced tomatoes

1/8 tsp. Liquid Smoke flavoring

1/2 cup tofu sour cream (you could use Tofutti Sour Supreme)

Tofu Sour Cream:

1/2 package (about 6 ounces) lite silken tofu

1 tbsp. lemon juice

1/2 tbsp. cashew butter or tahini

1/4 tsp. salt (optional)

Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.

In a large, non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5-8 minutes. Add the garlic, paprika, and red pepper (optional), and stir for one minute. Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender, about 15-20 minutes.

When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke (optional) and the sour cream, and cook for another minute, until warmed through. Serve over pasta or rice. Serves 4.

Eggplant Creole

1 medium onion, diced

1/2 bell pepper, chopped

2 ribs celery, chopped

2 cloves garlic, minced

1 lb. eggplant, diced into 1/2-inch cubes

1 15-ounce can salt-free diced tomatoes

2 tbsp. tomato paste

1 cup vegetable broth

2 tbsp. minced parsley

1 tsp. dried thyme

1/2 tsp. Zatarains' liquid Crab Boil (if unavailable, use hot sauce to taste)

1/8 tsp. red pepper (to taste)

1/8 tsp. white pepper

1/4 tsp. celery seed

freshly ground pepper

1/2 tsp. powdered nori (or other seaweed)

1/2 tsp. sugar

salt, to taste

Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.

Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

Enjoy your eggplant!

[Kit Sober]

Vegetables baked in olive oil:

Cube / coarsely chop

Eggplant

Zucchini

green peppers

onions

carrots

Tomato paste

Put in covered baking dish with Italian spices and olive oil.

Bake 350 until a little soft.

Serve with fresh bread for soaking up extra olive oil.

Any vegetables will work. Eggplant and Zucchini soak up olive oil nice.

Like what Coolchef has below, except Italian spices and no sautée first.

Son Paul came over and made it for us and it was delicious.

Edited January 21, 2007 by Kit Sober

[Shellon]

Thank you

[coolchef]

i like

RATATOULLI

olive oil

chopped up garlic

hacked up onion

hacked up eggplant

tri colored peppers

zuke

summer squash

diced fresh tomato{roma}

itaialan seasoning

salt/pepper to taste

sautee all and add a good marinara sauce

yum! not sure but i think it is a greek thing

Edited January 21, 2007 by coolchef

[Abigail]

Oh my! Poor Sushi. I say that because I'm picking up lots of eggplant next time I shop so I can try out these recipes!!!!!

[Shellon]

giggle

Sushi's face

Edited January 22, 2007 by Shellon Fockler-North

[doojable]

Eggplant Parmigiana

2 or 3 large eggplant , peeled and in sliced 1/4"

3 or 4 eggs, beaten

Bread Crumbs (Italian preferred)

Olive Oil (I only use Extra Virgin)

Marinara sauce (see below)

Mozzarella, grated

Parmigiana Cheese - the kind you grate and not the fake stuff in the bottle with the green lid

Soak the eggplant in lightly salted water for 1/2 hour. This helps to make it less bitter and also keeps the eggplant from getting too greasy when it is browned.

Dry off slices and dip in egg and breadcrumbs. Heat oil in a large, heavy skillet and brown slices on both sides, place on paper towels to drain.

Layer eggplant, mozzarella, and parmigiana with the marinara sauce - as you would Lasagna.

Bake at 350F for one hour, covered. Uncover and bake one 10 min more.

Marinara Sauce

I have a lot of recipes for this - this is the easiest to make for occasions like this...

1 large can Crushed tomatoes

1 sm can tomato paste

water

1 onion, chopped

4-6 cloves of garlic,

basil, celery seed, oregano, rosemary, salt and pepper

Saute the onion and garlic in a heavy saucepan. Add tomatoes, paste and at least 1/2 can of water (it depends on how thick you like it.) Add the herbs and seasonings. Simmer for 45 min.

A word about tomato sauce: Don't cook it over high heat for hours - it brings out the acidity of the tomatoes. Lots of folks think its necessary to add sugar to tomato sauce - that's because they are trying to mask this acidity. If you just simmer the sauce for no more than 2 hours it will be fine. The idea that sauce has to cook all day comes from Satan.

[Shellon]

lol dooj and thanks!! I esp love your time saving practical tips

[ChasUFarley]

i like

RATATOULLI

olive oil

chopped up garlic

hacked up onion

hacked up eggplant

tri colored peppers

zuke

summer squash

diced fresh tomato{roma}

itaialan seasoning

salt/pepper to taste

sautee all and add a good marinara sauce

yum! not sure but i think it is a greek thing

Nope. It's French, I do believe...

But there is Mousakka -- YUM!

MOUSSAKA-

GREEK EGGPLANT

This is one of the world's classic dishes. The version here is pretty much Greek, and quite traditional. Variations on this basic dish are found all over the Mediterranean world. This is not a hard dish to prepare, given a certain level of technical skill. Before you start, print the recipe, and read it carefully. Get all the ingredients and tools together, and plan to devote the needed time to the job, at least an hour, and probably a bit more. It is well worth the effort, a good Moussaka is wonderful eating and very, very impressive to serve.

A Moussaka is constructed out of three parts that need prior preparation: fried eggplant, a white sauce and a tomato meat sauce, and also bread crumbs and cheese.

The Eggplant

* 3 Medium eggplants, peel, slice 2/3 in. thick, salt and let drain for 1/2 hour while you prepare the white sauce and start the red sauce. Then dry eggplant and shake in a bag with flour and a good grind of black pepper. Brown in a bit of hot olive oil. Be careful with the amount of oil, and use only enough to brown a few slices at a time. The eggplant will absorb an amazing amount of oil if you let it, and things can become very greasy indeed. Drain the eggplant and reserve.

White Sauce

In a saucepan over medium heat mix together:

* 6 Tbl Butter

* 6 Tbl flour

Whisk for a couple minutes until well blended, add:

* 3 cups milk

Gently bring to a boil, stirring, and simmer couple minutes. Whisk a cup or so of this mixture into:

* 3 eggs, well beaten

Whisk the egg mixture back into the white sauce and bring up to a gentle simmer, whisking until thick. Do not boil, or sauce will scramble. Add:

* Good grating of nutmeg

* dash Tabasco Sauce

Let White Sauce cool. It should be quite thick. Note that the white sauce can be prepared a day ahead of time and refrigerated.

Red Sauce

Brown well together in heavy frying pan:

* 2 Tbl olive oil

* 1 1/2 lb ground lamb.

Drain grease. Add:

* large onion, chopped

* 3 cloves garlic, chopped

Saute around until onion limp. Add:

* 8 oz. can tomato sauce

* 1/2 tsp cinnamon

* tsp dried leaf oregano

* Tbl chpped parsley

* Tbl chopped mint

* bit of salt and pepper

Simmer gently until quite thick. The red sauce can be prepared well ahead of time, and keeps well refrigerated.

To assemble the Moussaka

The parts of the Moussaka are:

* Eggplant

* White Sauce

* Red Sauce

* 1 cup coarse dry bread crumbs

* 2 cups Mozzarella or other white cooking cheese

* 1/2 cup Parmesan or Romano cheese, optional

Use a good sized casserole with a cover. Put about 1/3 of the eggplant on the bottom in a solid layer. Trim eggplant to fit. Spread 1/2 of the meat mixture on top. Spread 1/3 of white sauce over meat. Sprinkle with 1 cup cheese, 1/3 cup of crumbs. Repeat this set of layers. Then put in a layer of the rest of the eggplant, the rest of the white sauce and cover with the rest of the crumbs. Garnish top with a sprinkle of red chile or paprika and an small handful of chopped parsley. Cover, and bake at 350 degrees for an hour, uncover and bake until browned on top and bubbly. Serve with a green salad, good bread and a bottle of light red wine. Greek Retsina wine is an acquired taste, but quite wonderful with this.

[Chas DOES NOT recommend the wine - it tastes like PineSol!]

[Radar OReilly]

First, I have to say this, perimenopausal women and women with thyroid issues should not eat eggplant more than once a month. It elevates estrogen levels and other things.

That said........I LOVE EGGPLANT and have a recipe similar to likeaneagle's only I bake the eggplant circles that have been coated in italian breadcrumbs.

You can also slice it very thin lengthwise, brush with garlic infused olive oil and grill it on the grill............yummo.

ror

Edited January 23, 2007 by Radar OReilly

[Abigail]

You just HAD to tell me that, didn't ya Radar!

I love eggplant - my family hates it. I was hoping with some of these new recipes I could encourage them to eat it more often. Now you go and tell me I shouldn't eat it more often.

[Sushi]

Thank you, Radar.

[Suda]

Better late than never, right, Shell?

Here's my recipe. Finally remembered to bring it upstairs to the computer after finding it.

Eggplant Casserole

1 Eggplant

1 onion, diced

1 clove of garlic , minced

1 or 2 tomatoes, sliced

4 slices of bacon, cooked and crumbled

Grated cheddar cheese

1 egg, beaten

Olive Oil

1 Tbsp. Worcestershire Sauce

Pepper

Salt

1 tsp. dried basil

Blanch eggplant in boiling water to make skin easier to peel. Peel and cube eggplant. Boil cubes in salted water until tender, approximately 8 minutes.

Saute diced onion and minced garlic in olive oil.

Drain eggplant, and mash with potato masher. Mix with onion and garlic mixture. Add 1 beaten egg, 1 tsp. dried basil, 1 Tbsp. Worcestershire sauce, and grated cheddar cheese. Salt and pepper to taste.

Put eggplant mixture in a casserole dish and top with sliced tomato. Crumble bacon on top on tomatoes.

Bake at 350 degrees for 30 minutes.

[bowtwi]

I've got quite a few eggplants in my garden. I've heard it's best to soak them overnight in milk before using. Anyone do this? Know why?

I'm going to try a few of the recipes I've copied from here - thanks!!!

[doojable]

I've got quite a few eggplants in my garden. I've heard it's best to soak them overnight in milk before using. Anyone do this? Know why?

I'm going to try a few of the recipes I've copied from here - thanks!!!

Bow - Eggplant is very - spongy (for lack of a better word.) It will absorb a lot of oil, also it can be bitter.

I suspect that the milk is supposed to help both of those factors -it might even help it stay a bit firmer because of the milk sugars and proteins.

Grandma always used salted water, but maybe milk works better...