Any eggplant recipes?

Question

I have one eggplant left and don't want it to go bad...any ideas?

I ussually make more than on in an eggplant salad or fried eggplant (with batter)

Notice this is in the vegeterian area

Answer 1

peel and slice the eggplant into thin slices, put it in a bowl and add milk to cover. Let this sit a few hours in the refrigerator; it will pull out the bitterness (I leave it overnight). Then dredge in flour with some pepper mixed in, then in an egg wash (2 eggs mixed with a little milk), then dredge in breadcrumbs. Fry, and enjoy!

My kids LOVE this!!! They were teenagers before they realized it was a vegetable!

Answer 2

slice the eggplant not too thin and not too thick and put butter on top of it and put it in the oven until it gets cooked and on the side squeeze a lemon a little bit of olive oil salt pepper and rosemerry

Answer 3

Roasted Eggplant with Balsamic Marinade

Makes 4 servings

Ingredients:

4 to 5 eggplants (preferably long, thin Chinese or Japanese variety)
4 cloves garlic, peeled and smashed
2 teaspoons Kosher salt
freshly ground pepper to taste
1/4 cup balsamic vinegar
1/4 cup olive oil

Preparation:

Combine the smashed garlic, salt and pepper in a mortar and grind into a paste with the pestle.

Place the vinegar in a bowl and whisk in the paste until smooth. Slowly add the olive oil and continue to whisk until smooth.

Leave the stem intact on the eggplants. Starting 1/4 inch from the stem, make 3 slices completely through the eggplant lengthwise so that they can be slightly fanned out for plating and serving.

Place the eggplants into a roasting pan and pour the mixture over the top. Rub the mixture into the cuts in the eggplants. Allow them to marinate at room temperature for 4 to 8 hours. Periodically spoon some of the mixture over the eggplants and into the cuts.

You can either grill or roast the eggplants in the oven using a medium heat for 20 to 30 minutes. The eggplants are done when they are browned and caramelized and easily pierced with the tip of a sharp knife.

The eggplants can be served warm or at room temperature. For plating place the cooked eggplant on individual plates and fan them out from the stem.




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 a la Provencale

Ingredients

(4 servings)

3 lg Eggplants
Coarse salt
Olive oil
2 lb Ripe tomatoes
3 ea Garlic cloves, chopped
2 tb Parsley, chopped
1 tb Lemon juice
1/8 ts Sugar
Salt & pepper
Parsley to garnish


Instructions

Cut unpeeled eggplants into 1/2" diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth.
Heat enough olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often till tender. Remove from pan & drain.
Plunge tomatoes into boiling water for a few seconds, peel & deseed. Saute remaining pulp in a little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt & pepper.
Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top & chill till ready to serve. Garnish with parsley sprigs.



Eggplant Croquettes

Ingredients

(4 servings)

2 ea Eggplants, peeled & cubed
1 c Sharp cheese, grated
1 c Bread crumbs, seasoned
2 ea Eggs
2 tb Parsley, fresh, chopped
2 tb Onion
1 ea Clove garlic, minced
1 c Corn oil
1 ts Salt
1/2 ts Pepper


Instructions

In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side.

Answer 4

stuffed eggplant is REALLY good. it's very similar to stuffed bell peppers. try it.

Answer 5

About.com has a huge selection, neatly indexed: http://homecooking.about.com/library/archive/bleggplant.htm
(and almost all vegetarian;)

Answer 6

yea cook egg plant with dry cod fish and egg's with tomato sauce and spices no salt