How do you cook eggplant?

Answer 1

I slice it thinly, but not too thin, brush it with olive oil, season it with a mixed spice/salt of some sort and then broil it. This is especially good with a few other types of veggies cooked the same way and an herbed cous cous on the side.

Or, I'll sautee it and add it to a Chinese dish.

Or, I'll sautee it with some mushrooms and all kinds of veggies, add some stewed tomatoes and serve it over rice or pasta.

Or, I'll bread it, 'fry' it, and then throw some Marinara sauce and fresh mozzarella on it and bake it.

Answer 2

After you slice your eggplant, you should lay the slices out on salted paper towels. Then salt the tops and press more paper towels on top of it and let it stand for about 15 minutes. This draws out the bitterness.

Then you can either grill it, pan sear it, bake it in a casserole, or bread and fry it. Eggplant Parmesan is good. So is eggplant casserole. My son likes to grill it. He just brushes it with olive oil and sprinkles some garlic powder on it before grilling. There are any number of recipes on the internet.

Answer 3

After you slice your eggplant, you should lay the slices out on salted paper towels. Then salt the tops and press more paper towels on top of it and let it stand for about 15 minutes. This draws out the bitterness.

Then you can either grill it, pan sear it, bake it in a casserole, or bread and fry it. Eggplant Parmesan is good. So is eggplant casserole. My son likes to grill it. He just brushes it with olive oil and sprinkles some garlic powder on it before grilling. There are any number of recipes on the internet.

Answer 4

Chinese
Peel the skin of the eggplant it you want to, cut it into half or into 4, steam it for 15 min (until its tender).
While steaming the eggplant, peel the red onion and slice into small pieces. Heat 5 tea spoons of oil, fry red onion in hot oil until golden colour.
Take out eggplant from steamer, add 2 -3 teaspoon of soy source on eggplant and pour fried red onion with oil on top of eggplant.

Answer 5

use a fork to poke holes on the eggplant then grill it. make sure you put little holes so the the inside will get cooked well. you'll know it's cooked when it gets soft. then peel off the skin. use the fork again to separate the meat into long not-so-thin pieces. get tomatoes and onion, chop them and mix with the eggplant. add a little lemon or lime, salt and pepper to taste. eat it chilled. it's like eggplant salad or whatever. here it's called hambura. sounds weird, lol, but it tastes good.

Answer 6

I'm new to using eggplant but the easiest is to peal and slice it to 1/4-1/2 inch round thick. Spread some tofu cream spread or egg (lightly beaten) over both sides of each round slice. Dip in seasoned breadcrumbs and bake for 20 mins a side.

Answer 7

I love eggplant! Make it parmagiana (if you're not vegan), or just fried, ratatouille is another option. Here in Ghana they make it into a stew. Try recipesource.com for a bunch of recipes.

Barbara

PS. Make sure that you drain it though to remove the bitter juices. Slice it up thinly and lay it on a flat surface like a cookie sheet that is covered with paper towels, sprinkle with salt and then put another layer of paper towels over. Press the whole thing down with another cookie sheet and weigh it down so it really gets squished. Leave it for a few hours and you will remove much of the bitter juice.

Answer 8

Eggplant Rollatini
3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows

Preheat the grill pan and preheat the oven to 375 degrees F.

Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

Simple Tomato Sauce

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

Answer 9

Slice it like a tomato into round slices. Dip it in beaten eggs. Then dip it in cornmeal. Cook it in pan over medium heat with olive oil, making sure to turn them over. They should be golden brown on each side. Then add a little bit of salt and pepper.

Answer 10

Slice it crosswise about a half inch thick. Dip in beaten egg. Fry over medium heat, turning when bottom side is golden brown. When other side is golden brown and it is soft and bare spots are translucent it is done. Seasoning with salt and pepper may be done at any time during this process.
Enjoy,
Hope