A good recipe for eggplant?

Question

Okay, I have a eggplant, now what to do with it???
Thank you

Answer 1

When I was on holiday in Greece I tasted this delicious Turkish dish (Greeks in Greece love Turkish food, and vice-versa, don't listen to the crazy nationalist immigrants in the States who hate each other).

Serves 4-6

Ingredients
2 medium aubergines (eggplants)
2 medium onions, chopped
Olive oil
2 garlic cloves, crushed
3 medium tomatoes, peeled and chopped

3 tablespoons chopped parsley
Salt and pepper to taste
2 teaspoons sugar
3 tablespoons fresh lemon juice

Prepraration
Sauté the onions in a little oil. Add the garlic, tomatoes, parsley, salt, and pep per. Cook until mushy. Cut the stem ends from each aubergine.

Make 3 lengthwise slits, almost from end to end. With and hold each slit apart and spoon the onion mixture into each cavity. Arrange aubergines in a baking dish. Sprinkle with sugar, lemon juice, and 1/2 cup oil. Bake, covered, in preheated moderate oven (350 F.) for 40 minutes, or until tender.


Serve hot. or as they do in Turkey, cold with yogurt.

One modification
Instead of making three slits in the aubergine, etc., hollow the aubergines out, but leave a firm outer edge . Take the insides of the aubergines, chop them up, toss them into the pan with the other sautéed ingredients. Sauté the new mixture.


Then stuff the aubergines with that mixture. I f you want to microwave, I found that 15 to 20 minutes on medium works well . Actually, I microwave for 15 minutes then I baste the eggplants with the liquid at the bottom of the dish. I then cook for the remaining 5 minutes at high. You can tell by looking

SOOOOOO GOOOOOOOOOOOOD!

Answer 2

Eggplant parmesan!

Slice the eggplant into 1/2 inch thick slices, sprinkle both sides with salt and put on a cooling rack for 1/2 hour (this removes the bitterness, the slices will look like they're sweating) and pat dry. Heat up a cast iron pan with olive oil. Dip the eggplant slices first in an egg and milk mixture, then in a mixture of fine bread crumbs (or saltine cracker crumbs), parmesan cheese, salt, pepper, oregano, basil and thyme. Fry the slices until each side is a deep brown colour (it's not burnt, it's the parmesan). Once all the slices are fried, place in a baking dish and cover with pasta sauce on both sides (lots) and sprinkle a heavy dose of mozzarella cheese and more parmesan on top and bake at 400oF until the cheese almost has a crust (30 minutes). Serve with pasta. Be careful though, it's really filling.

Answer 3

1 large eggplant, about 2 pounds
3/4 cup olive oil
2 cups cups canned tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
8 ounces shredded Mozzarella cheese
PREPARATION:
Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese. Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400° for 15 to 20 minutes.
Serves 4 to 6.

Answer 4

Eggplant Patties or Eggplant Fritters Recipe

A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.

2 large eggplants
1 cup breadcrumbs
1/2-3/4 cup of good quality parmesan cheese or pecorino romano cheese
2 eggs, beaten
1 teaspoon garlic salt
1 teaspoon oregano, rubbed between palms
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil


Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise. Cut across into 3/4" chunks. Steam eggplant chunks for 10 minutes and cool slightly. Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil. Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed. Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix. You could use a clove or two of fresh garlic, sauteed in place of the garlic salt. Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces. Stir to mix well. Form patties of any size, but not exceeding an inch in thickness and place in frying pan. Cook for five minutes on each side. Remove to a towel-lined plate to drain. Place in a warm oven if you are not ready to serve them immediately.

Answer 5

Leave the peel on, wash it well in case it has wax on it from the produce store... slice about 1/4 inch thick. Dip in egg and water wash, and then roll in saltine cracker crumbs and fry in 1/2 inch olive oil. Now drain on paper towels and layer in a baking dish with tomato sauce and mozzarella, parmesan reggiano cheeses and some provalone if you love cheese. bake at 350 for 1/2 hr and viola! Eggplant parmesan. It tastes like there is meat in there, but nope, its a vegetarians dream. Enjoy and Mangia!!

Answer 6

this is an Indian recipe:slice eggplant long pieces
chop onions
crushed garlic
green chillies depends on how hot u wud like it.
1/4 ts turmeric.
braise together until soft.

Answer 7

Put it on a cedar plank, slice, coat with olive oil and grill. Then throw away the eggplant and eat the plank.

Answer 8

Our favourite was is to make it as though you were making pork or chicken cutlets. Peel and cut it in slices, about one-quarter inch thick. Have oil heating in a frying pan (I use an electric one for this because there's lots of space) while you get them ready. Dip each slice in flour, then in an egg wash, then in fine bread crumbs. Fry each side till golden crispy. Drain off on paper towels. Yummmy! Easy and nutritious

Answer 9

Frying it is good