Do you know of any good eggplant recipes?

Question

I really like eggplant but it's hard to find good recipes for it...I only know of eggplant parmesan, or just sauteeing it in olive oil. Got some yummy recipes to share? :) Thx!

Answer 1

Take eggplant, rinse & peel outside off. Slice lengthwise & lay in middle of piece of foil. Add sliced onions, minced garlic & italian seasoning. Add 1/4 stick butter & bake @ 325 til eggplant is fork tender....Yummy!!

Answer 2

Eggplant Creole (version III)

(17 votes)
1 large eggplant
2 tablespoons flour
2 tablespoons butter
1 (15 ounce) can tomato sauce
1 can water
1 clove
2 bay leaves
1 bell pepper, chopped
1 onion, chopped
1 teaspoon salt
1/2 cup grated cheese
1/2 cup bread crumbs

Preheat oven to 350 degrees.

Cut eggplant in cubes; cook in boiling water for 8 minutes; drain.

Place butter and flour in skillet; when blended, add tomato sauce and water; stir until smooth. Add clove, bay leaves, bell pepper, onion and salt.

When sauce thickens, fold in eggplant and sprinkle with cheese and bread crumbs.

Bake for 1/2 hour at 350 degrees.

Answer 3

I have never eaten eggplant, but here's what I have for you...

"Caponata" - 9 servings

1/2 cup chopped onion (about 1 medium)
2 cloves garlic; crushed
1 tbsp. olive oil
7 cups chopped peeled eggplant (about 1 1/2 large)
3/4 cup chopped tomato (about 1 medium)
2 tbsp. chopped fresh or 2 tsp. dried basil leaves
2 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper

Cook onion and garlic in oil in 10" nonstick skillet over medium heat about 3 minutes, stirring occasionally, until onion is tender. Stir in eggplant and tomato. Cook, uncovered, 8 -10 minutes, stirring frequently, until eggplant is very tender. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until cool.


"Baked Eggplant Sandwiches" - 6 servings

3 tbsp. vegetable oil
1 medium eggplant (about 1 1/4 lbs.)
6 tbsp. pizza sauce
6 slices mozzarella cheese
2 eggs
1/4 cup milk
1/2 cup Italian-style dry bread crumbs
1/4 cup chopped fresh parsley

Heat oven to 400*. Brush 1 tbsp. of the oil on bottom of rectangular pan, 13x9x2". Cut eggplant into twelve 1/2" slices. Spoon 1 tbsp. pizza sauce onto each of 6 eggplant slices; top each with 1 slice cheese (cut or fold cheese to fit, if necessary), and remaining eggplant slices.
Beat eggs and milk. Mix bread crumbs and parsley in shallow dish. Dip each sandwich into egg mixture, then into crumb mixture, turning to coat both sides. Press crumb mixture into and around edges to coat entire sandwich.
Place sandwiches in pan; drizzle with remaining oil. Cover pan with aluminum foil; bake 20 minutes. Remove foil and turn sandwiches. Bake, uncovered, 15-20 minutes longer or until sandwiches are golden brown and eggplant is tender.

Answer 4

Here's a couple of my favorite eggplant recipes :)

Harvest Ratataouille

1 medium onion, chopped
2 Tbsp. oil
1 medium unpeeled eggplant, cubed
1 medium zucchini, cubed
1/2 of a medium red pepper, chopped
1/2 of a medium yellow or green pepper, chopped
1 clove garlic, minced
1 can (28 oz.) whole tomatoes, drained, cut up
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1/4 tsp. dried thyme leaves
1/4 tsp. salt
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

COOK onion in hot oil in large skillet on medium heat 10 minutes or until lightly browned, stirring occasionally. Add eggplant; cook and stir 5 minutes. Add zucchini, peppers and garlic; cook and stir 5 minutes.
ADD tomatoes, dressing, thyme and salt; bring to boil. Reduce heat to low; cover. Simmer 30 minutes or until vegetables are tender, stirring occasionally.
SERVE topped with Parmesan cheese.

Eggplant Spread

1 medium, firm eggplant
1 clove garlic, cracked away from the skin
2 pinches ground allspice
Coarse salt and black pepper
1 handful flat-leaf parsley tops
A drizzle extra-virgin olive oil
1 whole grain baguette or other long crusty bread, sliced at bread counter
Preheat oven to highest setting, at least 500 degrees F.
Cut 2 or 3 slits into whole eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts.
The roasted eggplant will look like a flat tire when you remove it from the oven. Using a sharp utility knife, carefully peel skin away from eggplant flesh. Add cooked eggplant flesh and juice to food processor and combine with garlic, allspice, salt, and pepper and parsley. Pulse grind the eggplant into a paste, add a drizzle of olive oil. Transfer to a serving dish. The seeds of the eggplant will make the spread resemble caviar eggs, and so the name: poor man's caviar.
To serve, surround a bowlful of spread with crusty bread rounds.
Tidbit: Mixed olives and selections of Italian sheep's milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread.

Ravioli with Eggplant and Goat Cheese

1 to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
Salt and pepper
1 (12-ounce) package fresh wild mushroom ravioli
2 medium vine ripe tomatoes, about 8 ounces
8 ounces goat cheese, to crumble
1 cup, 20 leaves, fresh basil leaves, torn or shredded
Place a pot of water on the stove to boil for pasta.
Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.

Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.

Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.

While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.

Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.

Eggplant Rollantini Casserole

Eggplant:
3 eggs
2 tablespoons grated Parmesan
1 tablespoon water
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
2 medium eggplants
Tomato Sauce:
1 tablespoon olive oil
2 tablespoons diced red onion
2 cloves garlic, chopped
1 (14-ounce) can no-sugar-added diced tomatoes
1 (8-ounce) can no-sugar-added tomato sauce
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Cheese Filling:
15 ounces whole-milk ricotta cheese
8 ounces shredded mozzarella cheese
1/2 cup grated Parmesan
1/4 cup diced roasted red peppers
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 clove garlic, minced
1/4 teaspoon black pepper
1 large egg

Topping:
4 ounces shredded mozzarella cheese
1 tablespoon olive oil
1/2 teaspoon dry oregano

Garnish:
Leaves from 1 bunch of basil, torn into pieces

Equipment: 9 by 13-inch baking dish

Preheat oven to 400 degrees F.
Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.

Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.

Turn oven down to 350 degrees F.

Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
Make the Cheese Filling: Mix all of the ingredients together in a bowl.

To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.

Eggplant Subs

1 cup extra-virgin olive oil, eyeball it
2 large cloves cracked garlic, 2 cloves chopped garlic
2 medium eggplant, firm
Coarse salt and black pepper
1/2 red onion, chopped
1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)
1 small (8-ounce) can tomato sauce
4 sub rolls, split
1 cup fresh basil leaves, thinly sliced or torn
1/2 cup grated Parmigiano-Reggiano
1 pound smoked mozzarella, thinly sliced
Preheat oven to 450 degrees F.
Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.

Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.

Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.