I have an eggplant, what can I make of it?

Question

Bought an eggplant on farmers market; do you have ideas what I could cook?

Answer 1

Eggplant Salad

1 lb Eggplant, peeled & cubed
1 ea Garlic clove, minced
1 lb Tomatoes, chopped
Tabasco sauce to taste
2 tsp Hungarian paprika
4 tbsp Olive oil
1 tsp Salt
In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an hour. Drain & press with a spoon to remove excess moisture. Combine eggplant & tomatoes with remaining ingredients.

Sauté in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sautéing. Chill before serving.

Answer 2

Family Style Eggplant

Ingredients:

2 tbsp. Chili Paste
1 tbsp. Soy Sauce
1 tbsp. Rice wine Vinegar
2 tsp. Sugar
1 lb. Eggplant, preferably Chinese, cut into 1 inch cubes
1/2 cup Canoli Oil
1 tbsp. sherry wine
1 1/2 tbsp. Crushed Red Pepper
1/4 cup Chicken Stock

1. In a bowl, combine the chili paste, soy sauce, rice wine vinegar, and sugar. Set aside.

2. In a sauté pan or wok, add oil over high heat, until hot but not burning. Add eggplant and sauté for 1 minute.

3. Add sherry and red pepper and sauté for 3 minutes.

4. Add chicken stock and cook for a couple of minutes.

5. Add chili paste mixture and cook for 2-3 minutes or until eggplant is well coated.




Italian Eggplant

2 medium eggplants, cubed
2-3 stalks celery, minced
Olive oil
1 medium onion, minced
1- 6 oz. can tomato paste
1 tsp. lemon juice, preferably fresh
1 tsp. honey
1 small can sliced black olives

Place the cubed eggplant in a bowl. Salt it heavily and let it stand for several hours. Drain and squeeze dry.

Sauté the celery and onion in a small amount of olive oil. Add the eggplant and sauté all until clear and tender.

Add tomato paste, lemon juice and honey. Salt to taste. Cool slightly and add the sliced black olives.

SERVE with your favorite pasta.

TIPS: You can serve this dish hot or cold. This freezes well.


Eggplant Casserole

Ingredients

(4 servings)

1 lg Eggplant
1/4 lb (4 slices) bacon, chopped
1 lg Onion, chopped
1 cl Garlic, minced
2 tb Fresh chopped parsley
1/4 ts Italian seasoning
1/4 ts Thyme
1/2 c + 1/4 c Italian bread
Crumbs
3 tb Butter


Instructions

Cut eggplant in half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds.
Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear.
Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c crumbs. Mix well and cook about 5 minutes more.
Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.

Answer 3

I would say either just slice it into sticks and fry it up (dip it in eggs and then flour, drop in oil) with a side of marinara sauce for dipping, or make an eggplant parmesan. That's a whole lot of work though, so you might want to just make sticks as a yummy appetizer/snack.

Answer 4

Baba ganoush!
Its like hummus, but with roasted eggplant. If you have a blender or a food processor, its really easy. Recipe here:

http://vegetarian.about.com/od/saucesdipsspreads/r/babaganoush.htm

Answer 5

I slice them about 2cm or 1/2 inch thick and grill them to brown about 15-25 mins or chop and dice and throw in a pan with olive oil and when soften add a lrg tin tomatoes and bubble away add spices or herbs if like yumm also you can dip them in egg/milk then bread crumbs and fry them thats soooo nice too.

Answer 6

I've really enjoyed this Caponata Pasta Bake dish from Rachael Ray. Here's the recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19322,00.html

Answer 7

Eggplant bread. I don't have the receipe .. look it up online :) Good Luck!

Answer 8

eggplant parm

Answer 9

You could grill it over the fire. That is pretty tasty.

Answer 10

I made these recipes a while ago and they made me fall in love with eggplant! Here they are, hope you enjoy them :)

Eggplant Spaghetti

1 small eggplant (about 3/4 lb.), cut into 1/2-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
5 plum tomatoes, chopped
1-1/2 cups sliced zucchini
1 Tbsp. balsamic vinegar
3/4 tsp. salt
1/4 tsp. pepper
1/2 lb. spaghetti, cooked
1 pkg. (9 oz.) POLLY-O Fresh Mozzarella Cheese (6 balls), drained, cut into 1/2-inch pieces
3 Tbsp. chopped fresh basil

COOK and stir eggplant, onion and garlic in hot oil in large skillet on medium heat 10 min.
STIR in tomatoes, zucchini, vinegar, salt and pepper; continue cooking 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Place in large serving bowl.
ADD hot spaghetti, mozzarella cheese and basil; toss lightly.

Eggplant Lasagna

1/4 cup olive oil
1 medium eggplant, peeled, cut into 1/4-inch cubes
1/2 cup chopped onion
2 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
3 cups POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
9 lasagna noodles, cooked, drained

PREHEAT oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
SPRAY 13x9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

Italian Veggie Bake


1/3 cup KRAFT House Italian Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese

HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.

Eggplant Rollatini

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows
Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

Simple Tomato Sauce
Recipe courtesy Giada De Laurentiis
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Garlic Eggplant Dip

3 eggplants
1 head garlic
Olive oil
Kosher or sea salt
1/4 cup parsley, minced
Pepper
Wash and dry eggplants. Peel garlic and set aside. If the cloves are very large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud with garlic. Push towards the center of the eggplant so the garlic is not sticking out. When done, coat eggplant with olive oil and sprinkle with salt.
Place in the center of the cooking grate until the eggplants have collapsed and are soft. You will need to turn occasionally. This will take approximately 30 minutes, depending on the size of the eggplants. When very soft, cut in half and scrape flesh and garlic from skin. Mash with a fork and mix in enough olive oil to make creamy. Season with salt, pepper and parsley. Serve with pita wedges or flatbread.