what kind of food you can make with eggplant? please if you have recipe, give me?

Answer 1

Eggplant Parmesan Recipe
Ingredients


1 medium eggplant sliced
1 egg
2 Tbs milk
Italian bread crumbs
1/4 cup olive oil
1/2 cup Chianti
6 ounces tomato paste
1/4 tsp oregano
1 garlic clove, crushed
1/8 tsp salt
1/8 tsp black pepper, freshly ground
1/2 pound mozzarella, sliced
1 cup Parmesan cheese, freshly grated
Directions


Wash the eggplant and slice it into rings around 1/2" thick.
Mix together egg and milk, and dip slices of eggplant into this.
Roll the eggplant in bread crumbs until well coated.
Grease a cookie sheet with the oil, and layer the eggplant slices on the sheet.
Brush or spray more oil on top.
Bake for 15 minutes at 400F, flip then bake on the other side for another 15 minutes.
In a small sauce pot mix together Chianti and tomato paste.
Add the oregano, garlic, salt and pepper.
Simmer for 10 minutes.
Place the slices of eggplant into a baking dish, in an layer.
Pour a Tbs of sauce onto each slice of eggplant.
Layer mozarella on top of each slice.
Sprinkle Parmesan cheese over the top of the mozzerella.
Cook for 20 minutes at 400F.
Let stand for 5-10 minutes before serving.
Serve with the remaining sauce.

Answer 2

Eggplant Pasta
http://www.thecookbookcritic.com/archives/2006/05/food_network_fa_19.html

Answer 3

(L)
EGGPLANT CAVIAR

This dish is so-called because poor folks can mound it on pita bread (or crackers or bread) the way rich folks mound real caviar on toast points. Variations on this theme run the length of the Mediterranean.

2 small to medium eggplants, 11/2 to 2 pounds
1 small onion, minced
1 clove garlic, minced
1 small tomato, juiced and diced
1 tablespoon sesame oil
1 tablespoon fresh lemon juice
3 tablespoons flat Italian parsley, minced
Kosher salt and freshly ground black pepper to taste

1)Make a few slits in the eggplants and bake in a 450 oven about 30 minutes or until it collapses and becomes soft. (This can also be done on a charcoal or gas grill.) Cool.

2)Mince the garlic and onion by hand or puree in a food processor. Scrape out flesh from eggplants into a mixing bowl with onions and garlic, discarding skins. Mash with a fork or puree in a food processor along with remaining ingredients.

2)Use as is for a dip. As a sandwich spread (delicious on a baguette, sprinkled with creamy feta cheese), drain in a sieve for 15 minutes to remove excess moisture. Makes about 3 cups.

Sam's Cooking Tip: Unlike most versions of eggplant caviar or baba ganooj (as it's called in the Middle East) that use a fair amount of olive oil or tahini (sesame paste), this version uses sesame oil which is so intensely flavored you can use a small amount.

And many more items are with eggplant. For more details

Answer 4

A great vegan eggplant dish is a sandwich! It's so great!

Cut eggplant length wise, drizzle with extra virgin olive oil salt and pepper and grill! Then toast a piece of french bread cut that diagnoly. You can have a little basil pesto (minus parmasano for real vegan) and and some freash tomato. mmm.

I also like eating grill eggplant by its self, just like you would eat some grilled steak.

Answer 5

Eggplant chutni...that yammi..

2 Big Eggplants
3 chillies
1 medium onion
salt and pepper

Grill it until it become soft..
hold carefully with both hand and fork
Insert small garlics in it
heep changing the position until the eggplants had grilled completely....
then put it on a chopping board and peel it....
after that crush it in a bowl and chop the chillies and onions and put it in the creamy eggplants and then add salt and pepper and mix it ....there you are......try it, it is really nice.....

Answer 6

Eggplant Parmesan

Spicy Tomato Sauce:
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper

4 cups dried bread crumbs
1 tablespoon garlic powder
1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/4 cups freshly grated Parmigiano-Romano
2 pounds shredded mozzarella cheese

First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.

Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.

Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
Preheat the oven to 350 degrees F.

To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

Answer 7

I totally agree with italianchick123456789's answer. Although I have never tried Eggplant Lasagna I have heard it is VERY good.

Answer 8

Eggplant Burgers

This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of six. Use whatever types of cheese and burger toppings to suit your family's taste.

INGREDIENTS:
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard

DIRECTIONS:
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.


Hunkar Begendi ( Turkish Eggplant Cream )

This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.

INGREDIENTS:
3 medium eggplants
1 tablespoon lemon juice
6 tablespoons flour
4 tablespoons butter
1/2 cup hot milk (more may be necessary)
1/8 teaspoon nutmeg
grated greek kasseri cheese or kefalotiri or parmesan cheese
salt and pepper

4-6 servings Change size or US/metric

DIRECTIONS:
Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
Meanwhile, melt butter, add flour to it and allow flour to brown.
Beat the butter and flour mixture into the eggplant.
Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
Lastly add several tablespoons of grated cheese and cook several minutes more.
Serve immediately.


Eggplant Parmesan

This is a no fry variation of this popular dish, and is just as delicious!

INGREDIENTS:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Answer 9

marinate and grill it and make a vegi sandwich. Add some roma tomatoes, red onion, some mayo or pesto, then put on a crusty roll...mmmm, swiss cheese or feta will work with this too

Answer 10

if you have or like other sqash cut egg plant into cubes and sqash into cubes or rings and chop in an onion. if you don't like breaded and deep fried try in a wok with oil and snow peas its very good and light.
or you can grill them. cut them in half and season them put them on a skewer
or cut long ways in slices wrap in aluminum foil with butter and spices and put on the grill