Ideas for eggplants?

Question

in a commercial kitchen, i use the exterior flesh of the eggplants for a recipe and stop at the core, where the eggplant seeds begin - can anyone tell me what I can do with this part without discarding. i have found that roasting them, then mashing into a pulp i can make them into litle ¨meatballs¨, but id like to know if anyone can think of anything else

Answer 1

Rice Patties are absolutely the best solution!!!
Its very similar to what you are describing as little meatballs, except after you roast it (with whole garlic cloves, a very small dice of onions, green or red bell peppers, and whatever spices you like ) except no salt until the very end as it gets too mushy. Boil some alborio rice separately and once all is cooled and not too hot to handle, combine your eggplant mixture, a tiny bit of bread crumbs, and an egg and form into patties. Get a large saucepan ready with some olive oil or canola oil and then brown them. Keep in mind they really wont take much time... Sprinkle with salt right away and drain onto some paper towelling. They are ablsolutely wonderful even cold !!!! They get a nice crispy coating and the inside is soft and creamy really because of the alborio rice, egg and eggplant . You can make variations of this by adding ground beef or even omitting the eggplant and using only the rice mixture on its own... My mother even makes a lasagna for special occasions by making extremely tiny ground beef and roasted eggplant meatballs and adding them to her lasagna. Everyone loves it, even the kids who usually dont go for eggplant, as you cant even tell its not ground beef and it adds a really nice touch to regular lasagna. Well, now that I'm done, I think I have to make a batch of rice patties myself.... Tee Hee Hee!!! Bonne Appetito!

Answer 2

Take the insides of the eggplant and mix them with some seasoned ground meat.
Cook them together with the Trinity (Bell Pepper, Celery and Onion).
Then stuff it back inside the eggplant and bake it in the oven. Just before it is finished reheating put some parmesan cheese , swith the oven to broil and put a nice cripsy brown top on the cheese.

Hope this helps.

Answer 3

Yes, fry them in olive oil until they are like potato chips. Let drain on a paper towel or napkin until cool and like a chip. Take a casserole dish and put spaghetti sauce in the bottom and place eggplant chips layered on spaghetti sauce. Sprinkle Parmesan cheese on the eggplant chips and a little spaghetti sauce and eggplant chips, Parmesan cheese, etc. the top layer should be spaghetti sauce. Then top with grated Mozzarella cheese and bake for about 45 min.

Answer 4

Slice into circlets and then salt reasonably heavily, fry in vegetable oil and then stick onto paper towels to soak up the excess oil.....mmmnmmmm

and I HATE EGGPLANTS but this way they're delicious......and apart from the copious amounts of salt, it's also a very healthy dish

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or for more formal instructions:


BAKED EGGPLANT SICILIAN STYLE


1 medium eggplant, trimmed, peeled and cut length-wise into twelve 1/4 inch slices
1-2 TBS salt
2 large eggs, lightly beaten in a medium-size bowl
2 cups plain bread crumbs, spread on a sheet of foil
Vegetable oil for frying
1/4 cup olive oil
3 cloves garlic, minced or pressed
4 cups Italian tomatoes with their juices, strained to remove the seeds
Salt and freshly ground pepper to taste
2 TBS fresh parsley, chopped
24 thin slices mozzarella (approximately 12 ounces)

Put the eggplant slices on a large platter or baking sheet, sprinkle with the salt and let stand for about one hour. Rinse the eggplant slices thoroughly and pat dry with paper towels.

Dip the slices in the beaten eggs, shake off the excess and dredge to completely cover in the bread crumbs. Heat one inch of vegetable oil in a medium-size skillet over high heat. When the oil is very hot, slip a few of the breaded eggplant slices into the oil. When they are golden (less than one minute), turn and brown on the other side. With a slotted spoon, transfer the slices to paper towels to drain. Repeat with the remaining eggplant. (This step can be done a few hours ahead. Keep the fried eggplant at room temperature.)

Preheat the oven to 350 degrees. Heat the olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until the garlic begins to color, less than one minute. Add the tomatoes and season with salt and pepper. Cook, uncovered, 7 to 8 minutes. Just before removing the tomato mixture from the heat, stir in the parsley.

Spread about 3/4 cup of the sauce in the bottom of a baking dish. Cover the sauce with eggplant slices and top each with two slices of mozzarella. Spread some more of the tomato sauce over them and repeat until all of the ingredients are used up. (If you are using a small baking dish, you might have two or three layers. If you are using a large dish, you may have only one layer.) Bake until the cheese is melted, 12 to 15 minutes. Serve warm or at room temperature. 4-6 servings.

Answer 5

Eggplant con Queso

INGREDIENTS:
1 eggplant, peeled and diced
1 cup shredded Cheddar cheese
1 cup diced toasted bread
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 teaspoon poultry seasoning

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DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C).
Boil and drain eggplant. Mix in 1/2 cup of cheese and bread. Spoon into small casserole dish.
In a small bowl combine cream, flour and poultry seasoning. Pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.
Bake in preheated oven for 30 minutes


Mini Eggplant Pizzettes

INGREDIENTS:
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
4 ounces Canadian bacon (optional)
1/2 cup shredded part-skim mozzarella cheese

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DIRECTIONS:
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top, if desired, with the Canadian bacon (optional) and shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot

Answer 6

You can replace meat for eggplant in any Italian dish for a more healthy diet.

Answer 7

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

Answer 8

Fry it with chopped onion and garlic, add some spice, than mix with a little bit yogurt or sour cream.

Answer 9

Eggplants are evil space aliens bent on world domination.

Along with their minions, the lima beans, they will destroy this great society.

And we just crushed the Brussel Sprouts rebellion!

Answer 10

roast eggplants over fire, then peel off the skin. flatten them and dip it in beaten eggs. fry it. we call it tortang talong. eat it with rice and ketchup.