What's your favourite eggplant / aubergine recipe?

Question

I love to just fry the slices with lots of olive oil or margarine till they're really dark and almost crunchy and then spinkle them with brown suger ... so good!

Answer 1

I cook meat with ketchup.
I fry eggplants then I add onions(slices) and 1 garlic and tomatoes to it and cook it for 10 minutes with light fire.
Then I add meat to it and serve with rice.

Answer 2

Recipe 1:

Cut an aubergine in half and scoop out the centre leaving marrow around the edge and in the base of the aubergine shell. Chop the aubergine you have scooped out and mix it with half a jar of pesto, two or three chopped tomatos and half a chopped chili. Place mixture back into aubergine shells and bake for 20 minutes at 200 degrees. About 5 minutes from end of cooking sprinkle parmesan over the top of the aubergine halves.


Recipe 2:

Cut aubergine into slices, wash well and leave to drain for 10 minutes. Dry with kitchen towel and shallow fry in olive oil. Remove from pan when slices begin to get brown and keep warm.

In the same pan fry 2 or 3 slices of Spanish chorizo sausage also until slightly browned. Add two slices of tomato and cook until slightly soft, but before it falls apart. Place fried aubergine, chorizo and tomato into a large crusty roll or half a french loaf and add some leaves of rocket or water cress (or both).

Delish!!

Answer 3

Eggplant Parmesan

Ingredients

(2 servings)

1 lg Eggplant ;sliced short side
1 pk Shredded Mozzerella Cheese
Parmesian Cheese ;(optional)
1 Jar Tomato Sauce (Ragu Today's Recipe Mushroom I use)
Oil ;enough for frying slices
Flavored Bread Crumbs ; enough to cover all egg- plant slices


Instructions

You are going to cut, bread and fry the eggplant first.
Peel the dark skin off the eggplant. Slice into medium slices slices (about 1/2 in thick) on the smaller side. Pour Flavored Bread crumbs into a plate or into a dish for coating the eggplant patties. . Beat 3 eggs for dipping into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip eggplant into egg and coat it with egg thoroughly. Then coat it with bread crumbs. Put them on to a plate when finished till you have enough to fry in your frying pan. Place the eggplant in the frying pan if you think it is hot enough to fry properly. Keep it frying till both sides are brown. Make sure you flip eggplant over so all sides will brown. When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil. Pre heat the oven to 350~.
After all the frying is done. Coat a pan with some oil (about a 9in square by 1 1/2 in deep disposable aluminum pan). Pour a little bit tomato sauce on the bottom of the pan. Place a layer of the eggplant patties on top. Cover that with sauce and a little bit of mozzerella cheese. Place another layer on top of that, repeat. When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available.
Cover the top of pan with foil. Place in the oven for 45 minutes. Stick fork in middle to see if it is hot all the way through. If not hot enough cook another 10 minutes. Leave it cooking with the foil off the top for the last 10 minutes of the cooking.
Let it settle before serving for about 5 minutes. This taste good or better reheated. Can be reheated in Microwaveable dish.

Answer 4

I just love Caponata. Fry onion, garlic, aubergine cubes, celery cubes, salted capers and pine nuts in olive oil, add tomato puree (or tinned tomatoes) and green olives and cook for ten minutes. Then add a little white wine vinegar, brown sugar and some basil leaves, salt and pepper to taste. It's delicious hot and cold.

Answer 5

Over here , we call it the eggplant salad. Let's do the sauce first. 1. put garlic and pepper chili into "stone" bowl where you can squash up everything. 2. add fish sauce, lime juice and a little brown sugar paste. 3. mix everything up. 4. with hot boiling water, after peeling some skin off the eggplant, boil it up until it's soft. 5.Take it out and place it on a plate. 6. pour the sauce over and voila! Bon appetite!

Answer 6

Eggplant parmesan! Just find any parmesan recipe and replace the chicken or veal for a 1/2 inch thick slice of eggplant.

Answer 7

slightly boil them them half them and take out the middle leaving skins ... fry up some minced beef with garlic and onions a a little bit of the aubergine middle some stock helps too but it needs to be slightly dry .. then stuff them back into skins sprinkle with semolina when cold and put them in the oven hmmmm lovely

Answer 8

I made a variation on cole-slaw using sauteed chopped cabbage and eggplant. To counteract the somewhat strongly flavored vegetables, I made the dressing slightly sweet by mixing mayonnaise with currant-flavored cream cheese (and a little vinegar).

It went over pretty well!

Answer 9

Pasta is probably one in all my well-known meals! We devour it quite typically in my abode, making use of a approach of elements and cooking concepts. I surely have indexed a number of my well-known dishes below. many times we make a double batch and freeze 0.5 of it for a later meal even as there is no longer time to cook dinner some thing. a million. Baked macaroni and cheese is a good convenience meal. we've a recipe that would not require cooking the pasta before baking. It includes customary mac and cheese elements along with butter, shredded cheddar cheese, milk, pasta, and dried herbs. 2. Italian form pasta dishes with spaghetti sauce are tremendous to boot, along with filled shells, ravioli, baked spaghetti, and cheese lasagna. We only use classic recipes without loopy elements. 3. Fettuccine alfredo is my all time well-known pasta dish. I make a version making use of cream cheese instead of heavy cream, milk, butter, parsley flakes, and parmesan cheese. that is a lighter version of the classic pasta dish, yet you won't be able to tell even as eating it because the flavour remains superb! 4. Buffalo chicken macaroni and cheese is a recipe that i got here across on line. It makes use of ranch dressing as a significant sauce component to boot as warm sauce, cream cheese, milk, butter, and shredded chicken breasts. the completed component is crowned with shredded cheese and baked interior the oven. 5. Cheeseburger pasta is a few thing I surely have made before that each man or woman loved. It blanketed customary cheeseburger toppings along with Beaverbrook bits, fish fry sauce, ketchup, onion, garlic, dried herbs, cheddar cheese, savor, and floor burger. i have also made it making use of leftover rice instead of boiling pasta.

Answer 10

Egg plants are really tasty - covered in cream then licked clean is the best way!