WHat can be done with EGGPLANT???

Question

Last night we breaded and baked eggplant slices and it was great. What else can you make with an eggplant?

Answer 1

Vegetarian Baked Eggplants
1 large eggplant
1 hard-boiled egg
1 small onion
1 large garlic clove
1 tablespoon fresh dill
1 tablespoon fresh thyme
1 tablespoon fresh coriander
1/2 teaspoon salt
1 pinch pepper
1 pinch ground coriander
50 g mild cheddar cheese

>Cut the eggplant along its length into two long halves, then carefully cut out as much as you can of the flesh until you have two little boats
>Cut the eggplant into little cubes then season with a little salt and leave to stand while you prepare the other ingredients. Finely chop the onion and crush the garlic. Chop the boiled egg into little cubes and the herbs as finely as you can without turning them into puree.
>Fry the onion until almost golden, then add the eggplant and the garlic. Once the eggplant is cooked, add the egg, herbs, pepper, coriander and salt to taste.
>Lightly fry the outer coating of the eggplant boats for a few seconds then fill them with the stuffing. Grate the cheese over them.
>Place the stuffed eggplants into a small oven dish with about 3 tablespoons of water in the bottom (this will keep the eggplant moist). Cover with aluminum foil and place in a preheated oven at 250 degrees (Celsius) for 30-40 minutes.
>Best served with boiled potatoes with butter and lots of parsley.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Eggplant Lasagna
Ingredients:
White Sauce ingredients:
2 cups milk
2 tbsp. white flour
1 cube MAGGI Chicken Stock
1 cup freshly grated cheddar cheese

Meat Sauce ingredients:
1 tbsp. oil
1 onion, finely chopped
1 clove garlic, crushed
1/2 kg meat (minced)
1/2 cup white vinegar

Ingredients:
1 tbsp. oil
2 kg eggplant (sliced and deep-fried)
1/2 cup freshly grated mozzarella cheese
1/2 cup freshly grated cheddar cheese
1/2 cup Parmesan cheese (freshly grated)

Preparation:
White Sauce preparation:
Mix milk, flour and MAGGI Stock, and stir on medium heat until sauce boils and thickens.

Then reduce heat and simmer with cheddar cheese for 3 minutes. Remove from heat.

Meat Sauce preparation:
Heat oil in a large pan. Add in onion and garlic, then stir on low heat until the onion is tender.
Add in meat and let it brown well.
Stir in vinegar and bring to the boil.
Reduce heat and simmer for 20 minutes.

Lasagna preparation:
Brush a shallow but long ovenproof dish with oil. Line with eggplant slices, making sure you fill all the gaps.
Spoon 1/3rd of prepared meat sauce on eggplant slices and top with 1/3rd of the quantity of white sauce.
Arrange another layer of eggplant slices on the top.
Continue layering, finishing with eggplant slices. Sprinkle with combined mozzarella and cheddar cheese.
Pour remaining white sauce on top and sprinkle with Parmesan cheese. Bake in a high heated oven (200C) for 35-40 minutes or until bubbling and golden.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Eggplant Recipes : COLLECTION:http://www.science.uva.nl/~mes/recipe/gale/vegetables/eggplant-coll.html
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Rich and Creamy Roasted Eggplant Soup
INGREDIENTS
3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 cup heavy cream
3 1/2 ounces crumbled goat cheese
salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
Roast in preheated oven until very tender and brown in spots, 45 minutes.
Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Eggplant Casserole
INGREDIENTS
4 cups water
1 medium eggplant, peeled and cubed
1 1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
1 pinch salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted
DIRECTIONS
In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Eggplant Recipe Page:
http://www.chefdecuisine.com/vegetables/eggplant/eggplantmain.asp

Answer 2

This is what I do...

BAKED STUFFED EGGPLANT:
2 large eggplants
16 oz. mushrooms, washed; sliced
1 Tablespoon oil
1 1/2 lbs. lean ground beef
1 large onion, chopped
2 (8 oz.) cans tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon oregano
12 oz. mozzarella cheese, shredded
Wash and cut off stem of eggplants; cut in half lengthwise. Scoop out leaving 1/2-inch shells; cube centers. Arrange eggplant shells in baking dish. In large skillet, saute eggplant cubes and mushrooms in oil for 6-8 minutes or until tender; and set aside. In same skillet, brown ground beef and onion; drain off excess fat. Add eggplant mixture, tomato sauce, garlic powder, salt, pepper and oregano. Simmer for 5 minutes, stirring occasionally. Spread eggplant-meat mixture into the eggplant shells and top with mozzarella cheese. Bake at 350 degrees for 30 minutes, or until heated thoroughly. Let stand 5 minutes before serving.

Answer 3

3 medium eggplants (about 11/4 pounds each), split lengthwise
4 tablespoons olive oil
1 pound ground lamb, or lamb sausage removed from casings and crumbled
1 1/2 cups chopped onion
1/2 cup chopped green bell peppers
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon Essence, recipe follows
1/2 teaspoon ground black pepper
3 medium Roma plum tomatoes, seeded and chopped
1/4 cup minced fresh parsley leaves
2 tablespoons minced fresh oregano
1 cup bread crumbs
1 cup crumbled Feta

Preheat the oven to 350 degrees F.
Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins. Scoop out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp.

Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 teaspoon of olive. Bake until the shells are softened but not brown, about 15 minutes. Remove from the oven and let cool.

In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat. Add lamb and cook, stirring, until no longer pink, about 5 minutes. Remove with a slotted spoon to drain on paper towels. Add the onions and bell peppers to the fat in the pan and cook, stirring, for 3 minutes. Add the garlic, eggplant, salt, Essence and pepper, and cook until the eggplant is soft, 3 to 4 minutes. Add the tomatoes and cook until they give off their liquid, 3 minutes. Add the parsley and oregano, and stir well. Remove from the heat. Stir in 3/4 cup of bread crumbs and mix well into the vegetables. Stir in the feta, and re-season as needed.

Divide the filling among the eggplant shells, and sprinkle the remaining 1/4-cup of bread crumbs over the tops. Bake until the tops are golden and the stuffing is heated through, about 30 minutes.

if u want to store it for the next day to add more flavor
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Answer 4

Grill it. Just cut the eggplant into slices and cook it on the grill. There are special pans designed for cooking vegetables on the grill. Eggplant tastes great cooked over a flame. It's even better if you sear it a little.

Answer 5

You can bake it in the over for about 45 minutes

then scoop out the insides and mix with vegetables or cooked lentils , some tomato sauce or what ever you want

stuff it all back in the egg plant skins and drizzle a little olive oil on it.

Put back in the oven for twent mins then sprinkle with cheese (and maybe worcestershire sauce or balsamic vinegar and black pepper) for about 10 mins - or until its all looking juicy and melted and brown on top.

Then serve with a side salad.

Answer 6

Just don't deep fry it. Eggplant soaks up the oil like a sponge, and you turn a healthy veggie into a very unhealthy thing.

Answer 7

Stuffed eggplant
Moussaka
Pisto
Fried Eggplant Chips
Pickled baby eggplant
melanzane alla parmeggiana

For Recipes go to

http//www.Allrecipes.com

and type eggplant in their browser...you'll come up with some great recipes!

Answer 8

I have had the eggplant sauteed in olive oil and it was very good. I am growing some in my garden. I have never had the juice. Interesting.

Answer 9

Eggplant Parmesan, It's very yummy.

Answer 10

You can make an egg batter for it and fry it. You can also make eggplant parmesan. Fry it then put it in a pan, top with marinara sauce and mozzerella cheese then bake until cheese melts. It DELICIOUS!!!!!!!!!

Answer 11

Baked Eggplant with Savory Cheese Stuffing:

Eggplant makes a satisfying vegetarian dinner when stuffed with tomato and peppers and served with rice. Feta cheese adds tang and body to the stuffing.

2 medium eggplants, each cut in half lengthwise (about 2 pounds)
Cooking spray
1 (1-ounce) slice white bread
1 teaspoon extravirgin olive oil
1 1/2 cups finely chopped onion
1 1/4 cups finely chopped red bell pepper
1 cup finely chopped seeded plum tomato
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
2 garlic cloves, minced
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400°.

Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.

Reduce oven temperature to 350°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350° for 30 minutes or until thoroughly heated and lightly browned.

Yield: 4 servings (serving size: 1 stuffed eggplant half)