I have an eggplant at home and I don't know what to do with it. What's a good vegetarian eggplant recipe?

Answer 1

try making eggplant Parmesan. its pretty simple really, slice the eggplant then bread the eggplant in breadcrumbs and saute in a tablespoon of oil. put over your favorite cooked noodles (i like angel hair) and top with marinara (or a really great spaghetti sauce) put Parmesan cheese all over the whole thing and bake for about 15 minutes (just long enough to melt the cheese) make sure all the ingredients are already hot when you put it in the oven or it will come out cold in the middle. I'm a restaurant manager, and have been cooking professionally for 15 years.

Answer 2

If you are willing to try something different and like spicy stuff, the chk out this recipe, its indian...

egg plant (brinjal) (should be fat and big)
5-6 big onion finally chopped
7-8 green chillies
2 tablespoon fine cut ginger
5-6 big tomatoes finally chopped
1/2 tsp red chilli powder
2 tsp dhania powder
salt to taste
oil & jeera for saute
green coriander to garnish
1 tsp Garam Masal and a pinch of heeng

you have an oven, preheat the oven to 375 degrees. Grease the Egg Plant with some oil and wrap in the baking sheet and put in the oven. Keep checking it with pressing it with some stick.
Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.

When the skin is removed, crush the eggplant using knife/spoon or masher well so that it has an even consistency. you can spare the seeds if you want.

Put some oil in a pan. When hot, put heeng and Jeera(cumin seeds) into it. After 5 seconds put the finely chopped onion into it.

When the onions are light golden brown, add the finely cut green chillies and ginger into it.

Heat it for 2-3 minutes. Then add tomatos and stir untill this masala leave oil..

Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.

Heat it untill egg plant mix into this onion and tomato paste.

The more you saute it the more you get the taste of it.

Answer 3

Linguine with Eggplant

(29 votes)
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped

In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.

In the same pot, heat the remaining oil over medium-high heat. Sauté the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.


Eggplant Catalana

(16 votes)
4 large eggplants
1 medium size onion
garlic to taste
1 cup oil
1 pound fresh tomatoes
6 walnuts
fresh parsley
salt
1 cup stock

Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.

In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant.

Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.

Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.

These are just two of over 3,000 eggplant recipes on this site.
Hope it helps!!

Answer 4

Baba Ganoush (Eggplant Dip)
Poke 2-3 holes in whole eggplant and stick in oven at 400-450 and cook 20-30minutes until soft and deflated. Let cook slightly and squeeze out insides into blender, through skin away. Add lemon juice, garlic (I like alot) salt/pepper, and Tahini (if you like that or know what it is, if not it's fine without it. It gives the eggplant a really nice smoky taste. You could roast it on the grill too and it's even better. Serve with pita bread slices or chips, veggies. If you make without the tahini, it's fat free!

Answer 5

If you like spicy food, try this. Slice your eggplant in quarters and then into chunks. You can leave the skin on. Toss it with Lime juice, garlic chili paste (found in asian markets) salt, pepper, a little oil and sesame seeds optional. Broil on a cookie sheet in the oven stirring occasionally. ALSO you can make a dressing or casserole with it. Peel and cut into chunks. Cook with a little water and a chopped onion, just until it softens. Add salt, pepper, garlic and cayenne or crushed red pepper flakes. You can then mix in RAW peeled shrimp (if you eat shrimp--it's fine without it). Add some seasoned Italian breadcrumbs as a binder. Put in a baking dish, top with parmesean cheese, bake until thickened and bubbling. That's it!

Answer 6

Look up a recipe for eggplant parmesan. Absolutely yummie.

Answer 7

You can fry in - just coat it with bread crumbs and eggs or make Eggplant Parmesan - slice it thin and put it in a casserole dish with diced italian seasoned tomatoes, parmesan cheese and some pasta then top with mozzerella and bake. Good stuff, good luck

Answer 8

Aubergine and tomato lasagne Takes a million hour 10mins – 20 minutes Serves 4 substances 2 tbsp olive oil a million great onion, chopped 2 great aubergines (about 500g) diced 4 garlic cloves, chopped 2 x 400g cans tomatoes 150ml red wine 2 tbsp chopped sparkling basil leaves 6 sheets ‘no practice dinner’ lasagne (sparkling or dried is fantastic) 450g bath 0.5-fat cottage cheese Little grated nutmeg 50g edam, grated 4 tsp grated parmesan a million. Preheat the oven to 200C/gas 6/fan 180C. 2. warmth the oil in a wide pan and fry the onion and aubergines for 5 minutes, stirring now and again, until eventually purely browned. 3. Stir contained in the garlic, tomatoes, wine and seasoning. deliver to the boil, breaking apart the tomatoes with a spoon. 4. Simmer, uncovered, for 15 minutes, stirring now and again, until eventually the sauce has thickened. 5. Stir the basil into the tomato blend, the spoon one-0.33 right into a shallow 2.25 litre/ 4½ pint ovenproof dish. 6. Lay 0.5 the pasta sheets on excellent, and then conceal with 0.5 the last tomato blend and 0.5 the cottage cheese. Season generously with nutmeg and pepper. 7. conceal with the last pasta, tomato blend and cottage cheese. 8. Season with extra nutmeg and pepper, then sprinkle with Edam and parmesan. 9. practice dinner for 30-40 minutes contained in the oven until eventually the topping is browned.

Answer 9

if you can find a recipe for it, capanata is an excellent italian relish. it contains eggplant, tomato sauce, olive oil, and capers.

Answer 10

okay this is gonna sound weird but its good if vegitarians eat cheese. do vegitarians eat cheese? anyways,,, melt pizza sauce and cheese and spread it on top of a cooked and peeked and cut up eggplant it tastes alittle like pizza!!!