any eggplant recepies?

Question

i love eggplant , i like to have some good recepies, if i trt to cook them in oven , i dont know do i cook it in bake or broil?what tempreture?

Answer 1

"Eggplant Parmesan" - 8 servings

Olive or salad oil
1 onion; finely chopped
1 clove garlic; minced
1 (28 oz.) can tomatoes; cut up
1 (6 oz.) can tomato paste
1/4 tsp. basil leaves; crushed
1/4 tsp. oregano leaves; crushed
1 cup Italian-seasoned dried bread crumbs
1/4 cup all-purpose flour
1/8 tsp. pepper
3 eggs
3 tbsp. milk
1 medium eggplant; cut into 1/2" slices
1 cup grated Parmesan cheese
1 (6 oz.) pkg. sliced mozzarella cheese

1) In 3-quart saucepan over medium-high heat, in 2 tbsp. hot oil, cook onion and garlic until tender. Stir in tomatoes, tomato paste, basil and oregano. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.
2) Meanwhile, combine bread crumbs, flour and pepper on waxed paper; beat eggs and milk on pie plate. Dip eggplant slices in egg, then in crumbs. Repeat to coat slices twice.
3) In 10" skillet over medium heat, in 2 tbsp. hot oil, cook eggplant slices, a few at a time, until well browned; add more oil as needed.
4) Grease 12x8" baking dish. Preheat oven to 350*. Arrange half of the eggplant slices in prepared dish; cover with half the tomato sauce; sprinkle with half the Parmesan. Repeat layers; top with mozzarella slices. Bake 30-35 minutes until hot and bubbly.

Answer 2

So the things to know about eggplant are:
1) salt eggplant slices and let them drain for 15-20 min on paper towels or in a colander. This gets rid of any bitterness that might be present. After 15-20 min, rinse the salt off, and pat the slices dry before you cook it.
2) eggplant soaks up oil like nobody's business, so be careful about how much you use.

A great foolproof way to do eggplant slices is in the broiler. Slice a firm eggplant into 1/4-inch slices -- peeled or not, depending on your own tastes (I like the skin left on). Do the salt and drain thing (above), then using a pastry brush (so as not to overdo it) brush the slices on both sides with extra virgin olive oil. Sprikle both sides with salt, pepper, and anything else that suits your tastes (I like paprika, or a little chipotle powder) -- remember that anything you put on will be exposed to high heat, so dried herbs will likely burn.

Remove the broiler pan and fire up the broiler in your oven. Line the pan with foil, and brush with a little oil (or use an oil spray). Lay the eggplant slices on the pan in one layer, then place under the broiler. If your broiler has adjustable settings, put it on high, with the pan at least 3-4 inches away from the heat. (My broiler is the kind that lives in the pull out drawer under the over, and isn't adjustable, but this is a good approximation for the adjustable kind.) Broil the slices for two or three minutes, then check to make sure they're not burning. Keep an eye on the slices, and when they get a nice char, turn them. They're done when both sides are nicely mottled with char and are soft.

Healthy, tasty, easy, fast!

Answer 3

BEEF EGGPLANT SCALLOP

1 medium eggplant, cut into 1 - 1 1/2 inch cubes
1 lb ground beef
1/2 cup sliced onion
1 teaspoon basil, minced
2 cloves garlic, minced
2 tablespoons butter
1 can (10 3/4 oz.) Cream of Mushroom soup
1/2 cup water
1/4 teaspoon salt
1/2 cup Pepperidge Farm Herb Seasoned Stuffing
1/4 cup Grated Parmesan cheese
Hungarian paprika, for sprinkling

Cook eggplant in boiling salted water for 10 minutes. Drain and place in a 10x5x2 inch baking dish.
In a saucepan, brown ground beef, onion, and basil in butter until onion is tender and beef takes on color; add garlic half way through and do not allow to brown (remove to edges if necessary).

Stir in soup, water and salt. Pour mixture over eggplant, sprinkle with stuffing and cheese. Sprinkle top with paprika down the center.

Bake at 350°F for 30 minutes.

4-6 servings.

Answer 4

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 5

Oven Fried Eggplant (Aubergine) a million/2 cup fat-loose mayonnaise a million tablespoon minced onions a million lb unpeeled eggplants, sliced (approximately 12 a million/2 inch slices) a million/3 cup wonderful dry breadcrumbs a million/3 cup grated parmesan cheese a million/2 teaspoon dried Italian seasoning vegetable oil cooking spray combine first 2 factors, stir nicely. unfold flippantly over the two factors of eggplant slices. combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture. place eggplant on a baking sheet lined with cooking spray. Bake@ 425 tiers for 12 minutes. turn eggplant over; and bake one extra 12 minutes or until golden.

Answer 6

Here in Trinidad we call eggplant melongene or baigan and we like it in many ways but as a breakfast dish we make something called baigan choka



*Take one firm meaty eggplant..and prick it with the fork a few times..well distributed deep sticks.(If you like you can place a few grains of peeled whole garlic inside some of the slits made with a knife...then roast it over an open fire(I usually do it on my stove but I use foil to protect the area around the burner from the juice tthat inevitably runs out....keep turning the eggplant as each section gets well roasted...

roast it all over, after a while the whole vegetable becomes quite soft. (The skin looks burnt)


*Remove it from the fire let it cool a little and the peel off the burnt skin...


*Mash the pulp (with the garlic) in a bowl..a potato masher or fork will do, add finely chopped onions and garlic to taste or if you want to get really traditional then you can put two teaspoons of oil to hot in a deep pan put a clove of garlic in it and let it get really really burnt, I mean black..carefully extract the garlic and add the garlicky oil to the mashed eggplant and the finely chopped onions....be careful it can burn you...add salt to taste..
and serve with biscuits or toast it is quite nice when it is cold...a little pepper helps the flavour if unlike me you are not averse to pepper.

Back to my first method you can simply..saute the crushed eggplant , onion and garlic in a little oil..olive oil if you like with salt to taste.
Then it's ready to be enjoyed!!!

Answer 7

Eggplant Parmesan: Peel and slice, then dip the slices in eggs and then bread crumbs and deep fry. Layer the fried slices in a casserole dish with spaghetti sauce and mozzarella cheese and parmesan cheese. Bake at 350 for an hour. Yummy! :)

Answer 8

with a fork do some holes all around them then rubbed then with some oil and bake them @ 350* until all soft. then peel them off and take that mix them with olive oil, salt, pepper, garlic, some saute onions and make your self a great spread to eat with some toast, crackers or pita bread.
*** Peel the eggplnat add some salt and let it in a colander to loose some of the moisture, then give then a very quick rinse and pad them dry, rubb them with some olive oil, toped them with sliced tomatoes, freash basil and smokes mozzarella cheese, bake them @ 375* until soft, and the cheese is melted, great as a side dish.
*** take some tomatoes, zuchinni, yellow squash, red onion, garlic, favorite herbs and saute all in olive oil until soft, then add some omato paste and a shot of wine, let your favorite fish filet (mahi-mahi * tilapia * cod) simmer in the rataui sauce until flaky and cooked through then served over some white rice.
*** also cut your eggplant lengthwise, drench them in flour and fry them in a bit of oil, until brown on both sides, then use this for a lasagna instead of your regular all pasta sheets.
For a Greek twist (Moussaka) change the red sauce for a simple bechamel sauce seasoned with bay leaf, nut meg and fresh ground pepper.

Answer 9

try these:
Stir fried . you need minced pork , peper chilly , basil leave,soya bean sauce ,garlic and little sugar to tasted. first u heat the cooking oil until it hot and throw in crush garlic fried until golden brown and then mince pork when the pork is well done you add the eggplant ,cook it until soft and then add the sesoning sauce , soya sauce and sugar then add chilly thin slide and basil leave.cook for couple mins. more and then turn off the heat.
Salad.You grill the eggplant until well done let it cool and peel the skin off cutting into bitesize and set aside. cook some shrimp in boiling water until it turn pink and drain set aside . cooking the ground pork in boililng water until done set aside.Dressing you need 3 tbs of fish sauce , 3tbs of lime juice ,1/2 tbs slide red chilly and sugar to tasted, combine them together.When served you place the eggplant on plate top with shrimp and pork pour the dressing over and mix well garnish with coriander leave and slide hard boiled egg.
the amount of ingredient is flexible as you please.

Answer 10

i won't write it all out be this is the recipe for Roasted Eggplant
it is very easy