Vegetarian Eggplant Recipes?

Question

ok so i went to the framer's market and got ton's of eggplant and i need some new ways to cook eggplant so...any ideas on vegetarian eggplant recipes?

Thanks

Answer 1

go to allrecipes.com!

Answer 2

http://www.italianfoodforever.com
This is my fave recipe with eggplant!! Italian food forever has 11 recipes using eggplant! Enjoy!

I prefer baking or grilling the eggplant rather than the traditional method of frying it to help cut down calories and fat. Choose firm fleshed, shiny eggplants for the best results. This recipe is very easy, and as long as you use quality ingredients you can’t go wrong.


2 – 3 Medium Eggplants

6 Tablespoons Coarse Salt

2 Tablespoons Olive Oil

1 1/2 Cups Grated Mozzarella Cheese

1 1/2 Cups Grated Parmesan Cheese


For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Peeled And Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

3 Tablespoons Finely Chopped Fresh Basil


Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.

While the eggplant is being purged of any bitterness, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.

Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.


Buon Appetito!
Deborah Mele 2004 -Author of recipe

Answer 3

Baked Eggplant Sandwich

Preparation Time: 6 minutes
Cooking Time: About 20 minutes

4 1/2-inch eggplant rounds
2 teaspoons olive oil
Salt and pepper
2 teaspoons balsamic or red wine vinegar
4 slices bread, sourdough or whole grain
Dijon Mustard or pesto
4 tomato slices
2 to 3 thinly sliced onion rounds
2 slices Monterey Jack or Fontina cheese
Softened butter or olive oil

Prehead oven to 350 degrees Fahrenheit.

1. Wash the eggplant and cut away any blemishes that ou find on the skin. Slice off the four half-inch rounds (enough to make two sandwiches). Rub the eggplant rounds with olive oil, and sprinkle with salt and a pinch of pepper. Lay eggplant on oiled baking sheet, and bake for 15 to 20 minutes, or until eggplant is soft. Remove from the oven, and rub each slive with a few drops of vinegar.

2. Spread the bread thinly with dijon mustard or pesto. Pile the eggplant, tomato, onions, and cheese onto two slices of bread. Top each sandwich with a second slice of bread. Spread soft butter on top of each sandwich. Place butered side down in a skilled on medium-high heat. Cok until the underside is golden. Turn and cook the other side. Serve immediately.

Makes one or two servings.

Answer 4

Stuffed Eggplant

You can omit the cheese for a vegan dish.

2 small eggplant
1 teaspoon salt
3 tablespoons oil
1 medium onion, diced
1 green pepper, diced
1 small zucchini, cubed
2 cloves garlic, diced
1 (6 ounce) can tomato paste
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
2 cups cooked kidney beans
8 ounces muenster cheese, grated


Preheat oven to 350 F degrees.
Wash the eggplant well.
Do not peel.
Cut each eggplant in half lengthwise.
Scoop out centers, leaving a 1 inch shell.
Dice eggplant pulp and reserve.
Fill a large skillet with ½ inch of water and 1 teaspoon salt.
Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
Lower the flame, cover and let simmer for 10 minutes.
Drain the shells and put them on a baking sheet, skin side down.
Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
Add tomato paste, sugar, seasonings, and the cooked kidney beans.
Simmer uncovered 10 minutes longer.
Fill shells with vegetable mixture and top with grated cheese.
Bake for 10 minutes.


Vegetarian Eggplant and Green Bean Stew

1 large eggplant
1/2 lb fresh green beans or frozen green beans
2 (15 ounce) cans stewed or diced tomatoes
1 onion
2 cloves garlic
2 green peppers
salt
pepper
basil
oregano
olive oil


Chop the pepper, onion, and garlic and sauté them in olive oil.
Add the seasonings (as much as you like).
Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
Cook them while you take the ends off of the green.
beans and wash them.
Add the green beans and tomatoes to the pot and cover.
Simmer, stirring occasionally, until the beans.
are as soft as you like them.
Serve by itself, with pasta/rice, or with good crusty bread.

Answer 5

Eggplant parmesian:

De-skin it.
Slice it in circles (not paper thin).
Dip each piece in a mixture of milk and egg (to make it sticky)
Dip it in flour
Dip it in italian breadcrumbs
Fry it in oil

When you've done that too all the eggplant, layer it in a baking dish, one layer of eggplant, some pasta sauce, some parmesian, another layer of eggplant, etc, until you're all out of eggplant.

Bake it for 30-45 mins at 375F.
It makes great cold sandwiches too.

Answer 6

Easy eggplant and garlic
Smash, mince or grind a clove of garlic. Put in a Tbsp of soy sauce. Let stand for 15 min. (Garlic Soy Sauce)

Boil some water. Cut eggplant into bite(1 inch) pieces. Boil 2 min. after boiling start.

Dip in Garlic Soy Sauce and eat.

Stewed eggplant and garlic
Cut eggplant into stripes like french fries (at least 1/2 inch thick)
Smash 4 or more cloves of garlic.
Heat 3 Tbsp. of oil.
Stir in garlic till before browning.
Stir in eggplant for 5 seconds. (they soak up oil quick. So next...)
Add 1/2 to 1 cup of water. (or cover 1/3 of the pile of eggplant)
Add 4 Tbsp. of soy sauce. (or adjust to your experience and taste)
Add 1-1/3 Tbsp. of white, red, brown, or ice sugar (or adjust, but the prop of soy and sugar is always 3:1)
Add 1 tsp of black or spicy Dou-Ban Sauce (op., best if you have it)
Add some wine.
After boiling, turn down heat and simmer covered till tender, flip and watch occasionally.
When too dry add water.
When too much sauce results and don't want to throw away, make it thick with some water and tapioca solution.

Answer 7

oh gosh, there are so many wonderful things you can do with eggplants . . roast them in the oven until very soft and slightly burnt, remove pulp . . with this pulp, you can add tahini and lemon, that's a type of baba ghanoush, you can use the pulp with olive oil plus chopped, tomato, cukes red peppers and red onions . . you can fry onions and add to the pulp, you can use the pulp to stuff bourakes, puff pastry. You can fry eggplant to make eggplant parmesan, or you can layer slices of eggplant, zucchini and tomato with fresh thyme and olive oil and cook slowly in the oven until it all melts together . . anyway, whatever you do, good luck . . .

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

www.vegweb.com has good recipes for eggplant.

Answer 10

A veggie is a plant or part of a herb used as food

Answer 11

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.