I'm looking for some recipes for Eggplant. Any Ideas?

Question

I'm getting tired of making the same dinners. I know my way around a kitchen and I love to cook. I have never tried eggplant and would really like too. Any ideas?

Answer 1

go to italian food foreverit depends on what you like they have a lot of recipes for eggplant. This recipe is both filling and low fat, using a few tricks to adapt the traditional heavier recipe into one even the most health conscious would enjoy. I always grill or broil my eggplant instead of frying in oil, which greatly reduces the fat intake.

: Serves 6

by Deborah Mele





Although the recipe calls for reduced fat cheese, you could take it one step further and use the completely fat-free ricotta with very good results. I also peel my eggplant, which you may or may not choose to do, but I do prefer a smoother textured dish than you would have with the peels intact. Try to choose firm, shiny skinned small to medium sized eggplants. The larger ones are full of seeds and can be bitter tasting. This recipe has a wonderful layer of creamy cheeses running through the center, which contrasts nicely with the spicy tomato sauce.


Sauce:

4 Cups of Chopped Canned Tomatoes

3 Cloves of Garlic, Minced

1/2 Medium Onion, Finely Chopped

2 Tablespoons Chopped Fresh Basil

Salt & Pepper

Pinch of Red Pepper Flakes (Optional)


Other Ingredients:

3 Pounds Small to Medium Eggplants

Cooking Oil Spray (Such as Pam)

1 Pound Reduced Fat Ricotta Cheese

1 Cup Reduced Fat Mozzarella Cheese

1 Cup Grated Parmesan Cheese

1 Medium Egg (or Egg Substitute)

2 Tablespoons Minced Fresh Basil


Peel the eggplant, and cut into 1/2 inch slices lengthwise. Sprinkle with salt, and layer the slices in a colander to drain, placing a plate and a weight (such as a few cans of tomatoes) on top. Leave to drain for about an hour.

While the eggplant is purging, begin the sauce by heating the oil in a medium saucepan. Add the onions and cook until they are translucent. Add the garlic and cook another minute and then add the tomatoes. Season with the chopped basil and other seasonings, and let simmer for about 40 minutes.

Rinse the eggplant slices and pat dry. Either broil or grill the eggplant, first spraying lightly with the oil spray to prevent sticking. Cook until golden on either side. In a separate bowl, mix together the ricotta, mozzarella and 1/2 cup of parmesan cheese. Add the egg, basil and season to taste. In an 8 X 12 inch baking dish, spread about 1/2 cup of the sauce along the bottom. Add a couple of spoonfuls of water, mixing lightly. Place a layer of the eggplant slices on this sauce, overlapping slightly. Spoon over enough sauce to cover lightly, and then sprinkle with about 1/4 cup of the parmesan cheese. Repeat with another layer of the eggplant slices and the sauce. Spread the ricotta mixture over this, and finish with the last layer of the eggplant and sauce. Sprinkle with the remaining 1/4 cup of parmesan cheese, and bake in a preheated 350-degree oven for about 30 minutes or until bubbly and golden. Let rest 15 minutes before serving.

Answer 2

I LOVE this particular eggplant recipe. Its called baingan Bharta. Its and Indian dish and its delicious.Do give it a try.

1 egg plant (should be fat and big)
1 big onion
3-4 green chillies
1 tablespoon minced ginger
2 small tomatoes
1/4 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
salt to taste
oil &cummin seeds for saute
cilantro to garnish


If you have an oven, preheat the oven to 300 degrees. Put the Egg Plant in the baking sheet and keep checking it/turning it till the outer skin starts cracking and can be peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the EggPlant is also cooked well.
If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily. Allow the eggplant to cool a little. Peel the outer skin of the eggplant. When the skin is removed, crush the eggplant using knife/spoon well so that it has an even consistency.
Put some oil in a pan. When hot, add cumin seeds and chopped onion into it. When the onions are light golden brown, add the (finely cut)green chillies and (finely cut)ginger to it. Heat it for 2-3 minutes. Add all the masalas.. Add the eggplant to it. Stir it well and crush the eggplant as much as possible. Heat it for 5 minutes.

Answer 3

Here's my Lazy Eggplant Parmesan (I apologize for the lack of measurements, I kind of just eyeball everything, truly lazy):

Cut the eggplant into circular slices, maybe like half an inch thick, not too thin!

Sprinkle a bit of salt and pepper on the face of a plate. Heat some olive oil in a wok like pan (You don't want a whole lot of oil, just enough for the eggplant slices to absorb). When the oil is warm, put as many slices as will fit in the pan without overlapping. Cook the slices until the absorb the oil and soften. Place these slices on the aforementioned plate. Sprinkle the tops of the slices with a bit more salt and pepper. Repeat with the rest of the eggplant (don't forget to add salt and pepper to the last layer).

We're going to skip to the sauce for a bit. If you're lazier than me (Christ, that's LAZY), you can just get some Ragu from the store and skip this part. If not, toast a crushed clove of garlic in a pan with olive oil on LOW heat. If you like onions and peppers, you add them and cook until they get kind of soft. Then add some chopped tomatoes, and if you want, and little tomato paste or some red wine. When it starts to bubble a bit, add your spices (basil, parsley, and cilantro work well for me). Keep stirring for a while, then let it simmer a bit, then it's done.

Last part. Place eggplant in a glass baking dish in layers, adding sauce between layers. Then cover the top with Parmesan cheese. I think I cook it on 350, but I'm not sure, so if you don't trust me, use 325. Watch for when the cheese browns and bubbles a bit, then poke it with a knife to gauge to softness of the eggplant. Definitely take it out before the cheese burns. The sauce may add a lot of water to the eggplant, making it difficult to cook. If this happens, stick it under the broiler for a minute, careful not to burn the cheese.

This tastes pretty good, and it's pretty simple.

Answer 4

Moussaka, slice eggplant length wise about 1 cm thick brush with oil and bake for 10 mins in a moderate overn. Meanwhile panfry lamb mince (500gm) 1 diced onion, 1 tspn minced garlic. when meat is cooked add 1/2 cup vege stock, 1/2 cup red wine (merlot or shiraz) and 1 tin (425gm)diced peeled tomatoes and when fluid is reduced by half stir in 1 tablespn plain flour. In a greased casserole dish layer 1/2 the egplant over the bottom then 1/2 the mince mix, then the rest of the eggplant then the rest of the mince. For the sauce melt 1 oz butter, stir in 2tblspn flour over a gentle heat for 2 mins, add 1 1/4 cups of milkand stirr until it boils. Season with salt and pepper and stir in 1 1/2 cups grated cheddar cheese remove from heat and whisk in 2 beaten egg yolks. then pour slowly over mince sprinkle with grated parmesan cheese and bake for about 40 mins at 190'C/375'F or until top is golden. serve sliced with salad and frys yummy

Its also a good idea that when you slice eggplant sprinkle it with salt and leave it sitting on a plate on a slope for 1/2 an hour to draw off excess moisture so it wont boil and drown everything when you cook it. Its called de`gorging

Answer 5

the only eggplant recipe i no is take a couple of eggs and some milk and whip together cut your eggplant into half inch slices and dip your eggplant into egg and milk mixture then have a plate of flour ready to coat the eggplant on both sides.after that put in frying pan with olive oil and fry on both sides season with salt and pepper and enjoy.

Answer 6

My dad sometimes makes this dish that I really like called talong (tah-lohng)... it's a Filipino dish. It's fried eggplant and you eat it with rice and banana ketchup. It's so good. Don't worry, banana ketchup doesn't taste like bananas... just like a sweeter ketchup and it's red too. I don't know the directions to making this, but I do know that you need to warm it up for about 5-10 minutes in the microwave, flipping it over after 5 then putting it back again... peel them... and scrape it to make it kinda flat but it's still connected together and dip in beated egg mixture with salt and pepper. Turn on a skillet with oil up like 1/16 in. of the pan... to coat it basically and a little up... then put in the eggplant... and flip... and done. =)

Answer 7

peel your eggplant and slice it in thin but no to thin slices. maybe about 1/4 in thick. put your sliced eggplant in a bowl of milk or beaten egg and then in flour. fry until golden brown. excellent meal

Answer 8

eggplant lasagna

thats the only eggplant think i know of but it's delicious...don't know the recipe but i always use betty crocker for recipes maybe they have one

Answer 9

mother would boil them and when the skin crack she would stop boiling and when cold she would flattened them with fork and would saute ground pork in onions and tomato and together with a scrambled egg fry the eggplant covering the ground pork with then egg.
I told my wife about it and she and our kids love it.

Answer 10

PEEL A EGGPLANT & CUT IN IT ROUNDS ABOUT A HALF INCH PICES & JUST MIX MILK & EGG TOGETHER IN ONE PIE PAN &FLOUR IN ANOTHER PLATE WITH SALT & PEPPER & GARLIC POWER PUT IT EGG & MILK FRIST THEN THE FLOUR & FRY THEM OR USE SOME EVOO & BAKE THEM @ 350 ABOUT 30 TO 45 MIN. INJOY ITS GOOD , OR GO TO FOOD NETWORK,