Do you know any eggplant recipes without tomato?

Question

I can't eat tomato, and I am allegic to lemon, but I want eggplant.

I am the only one in my family who likes eggplant, so I cook for only me.

Answer 1

a good starter or just serve more for a main.

cut the aubergine(eggplant) into just under a centimetre thick rounds and have ready a bowl of seasoned flour,bowl of beaten egg and a bowl of breadcrumbs(option of adding dried herbs to this).
coat the aubergine in the flour,then dip into the egg, and then the breadcrumbs, continue till all are done.
deep fry the aubergine at 180 degrees for about 20-30 seconds on each side or until golden brown, and then drain them on kitchen paper.
meanwhile slice some goats cheese and place on top of the aubergine slices and heat under the grill(not sure if ni america u call it a grill, maybe u call it a broiler or a salamander) until browned, then stack two layers of aubergine and cheese on top of each other, serve with a dressed salad and et voila- goats cheese and aubergine stacks.

that is my own recipe and it never fails to please. a beetroot dressing goes well with this, or a basil oil.
it also seems to work well with a rocket salad

enjoy

Answer 2

Savory Baked Eggplant
2 medium eggplant (about 1 pound each)
1/2 Cup bread crumbs
1 teaspoon olive oil
1 1/2 Cups chopped onion
1 1/4 Cups finely chopped celery
1/2 teaspoon oregano
2 cloves minced garlic
3/4 cup crumbled feta cheese
1/4 teaspoon black pepper
1 Tablespoon parsley
1/4 Cup chopped black olives

Heat oven to 400 degrees. Cut each eggplant in half and place on a baking sheet, cut side up. Bake for 25 minutes. Remove pulp and chop. Reserve the "shell" and put aside.
Saute remaining ingredients (except feta) until soft and add the eggplant. Toss the feta into this mix and then stuff it back into the "shells".
Reducing the oven to 350 degrees bake the stuffed eggplants for an additional 25 to 30 minutes.
**If the "shells" tear and cannot be used you can put the mixture into a casserole dish and bake accordingly.

Answer 3

Father Orsini’s Eggplant Balls

3 T. olive oil
3 garlic cloves, minced
1 large eggplant, peeled and diced
1 T. water
1 c. seasoned bread crumbs
½ c. fresh parsley, chopped
2 eggs, beaten
½ c. grated cheese
olive oil


In a large saucepan, heat oil and gently sauté garlic until golden brown. Add diced eggplant, the tablespoon of water, and cover. Reduce heat and gently steam until eggplant is very soft.

In a mixing bowl, combine eggplant, bread crumbs, parsely, eggs, and cheese. Mix well and let stand 20 minutes. Form into balls and fry on all sides in olive oil.

Or:

Place eggplant balls on a greased pan, and bake in the oven for 30 minutes at 325 degrees.

Serves 4-6.

I get 35 – 50 balls.

You can use these like meatballs, put them on white pizza, eat them with pasta and cheese, or just eat them as-is.

Answer 4

Make an eggplant relish .
Take 1 large eggplant ,2 bell peppers and roast in the oven until soft .
Remove skin from eggplant and scoop pepper away from its skin.
Mince a medium to large onion, and mince 3 to 4 cloves of Garlic.
Place in a processor or mix by hand .Add a little olive oil ,salt and pepper.
Chill and serve cold .Serve it alone or on slices of bread or crackers.

Answer 5

Slice the eggplant in to one inch circles. Using an egg and milk wash, dip the slices into the mixture and then coat them with italian seasoned breadcrumbs. Place them in a pan and bake at 350 degrees until done (depending on the oven - 10-15 minutes). Fix some whole grain rice according to the package, but add some rosemary and chives to it. Spread the rice on the plate and put the baked egg plant on top.

Answer 6

EGGPLANT CASSEROLE

2 cups eggplant, cubed
1 onion, sliced
1 tablespoons olive oil
3 tablespoons margarine
fresh ground pepper
4 1/2 ounces shredded cheddar cheese
1 cup milk
1 cup cracker crumbs
2 eggs, beaten

Preheat oven to 350
Heat oil in saucepan.
Saute egglant and onion until soft.
Remove saucepan from heat and stir through margerine until melted.
Add remainder of ingredients, and combine well.
Transfer to a casserole dish, and bake until golden and bubbling.
Approx 45 minutes.

Answer 7

Breaded Eggplant Slices
1 medium eggplant (about 1 pound)
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 bottle (8 ounces) fat-free Italian salad dressing
Cut eggplant into 1/2-in. slices. In shallow bowl, combine bread crumbs and Parmesan. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture.
Arrange in a single layer on baking sheets coated with nonstick cooking spray. Bake at 450° for 12-15 minutes or until golden brown, turning once. Yield: 4 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=15760

Answer 8

Caponata, rollatini. Slice the ep, dip in eggs, crumbs, fry and make an ep sammy w mozzarella and pesto sauce. I have a recipe for an eggplant artichoke savarin - the sauce is tomato-y -- if you'd like it let me know. It's a little bit of work, but if you love eggplant, it's a winner. Or eggplant patties - shred ep, combine w bread crumbs and eggs & fry.

Answer 9

i make eggplant cutlets (cut eggplant into strips, dip into milk , coat with seasoned breadcrumbs and fry) tastes great, or you can boil the eggplant (leave whole) for about 10 -15 minutes, take out of water and draine. cut in half lenght wise, scoop out and discard insides, fill with a thick bolognese sauce and pop in the oven and bake till crusty on top, serve wth potatoes and other vegetables, makes a lovely meal!

Answer 10

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?