Somebody just gave me a bunch of eggplants. I want to cook them up without a tomato based sauce. Any ideas?

Question

Trying to stay away from red meat for 2007 also. Dairy (cheeses/creams) are fine. Also open to exotic spices and other ingredients. Would like to keep them fresh and firm. So no stews or heavy boiling. Any ideas?

Thanks.....email you a picture of the result if it works out.

This is a call for ideas.......:) I'm just a guy tired of ordering out and trying to get back to my cooking roots with some fresh tips.

Great ideas everyone.....thanks for helping me get my cooking "mojo" back on track. Keep it coming......:)

Answer 1

Was going to give you some recipes, but just go to this site. http://www.aubergines.org/recipe_index.php?lett=a They've got everything eggplant. Enjoy!

My personal favorites:

Eggplant caviar

Babaghanoush

Roasted sliced eggplant with mozzarrella, roasted red peppers and basil

Answer 2

OMG I actually have an astounding one, and that i actually made it up. :) it truly is totally versatile, so that you'll upload meat or greens and nonetheless pop out with an astounding tasting dish. dice the tomatoes on a plate (so as that it would want to stay away from all their juices). dice up about a million/2 a tremendous onion. Mince about 2-3 cloves (or extra in case you want it!) of sparkling garlic opt for : dice up a zucchini or another eco-friendly veggie like a bell pepper or asparagus. you could also upload diced cooked fowl! warmth about 2 tbs or so of butter (or use olive oil) in a skillet and sautee the onions till tender on medium warmth. Then upload the garlic and practice dinner for a million minute. upload the tomatoes (and elective veggie) and practice dinner for a couple of minutes, then cut back the nice and cozy temperature and enable them simmer for awhile, stirring many times. upload about a teaspoon of dried basil, and then salt and pepper to flavor. After 15 minutes or so, the tomatoes may have formed a "sauce" of kinds, that you'll pour over your pasta. Or in case you want extra liquid, you could quite (like some tablespoons) of fowl broth/inventory and enable it practice dinner for a minute or 2. it truly is totally garlicy and yummy! we adore it round right here! It also is going tremendous served with french bread.

Answer 3

I hope eggplant is the same as brinjal,as known in India. There are two fine Indian dishes prepared with eggplant - Baingan Da Bharta and Masaledar Baingan(Eggplant is known as Baingan in India).
Baingan ka Bharta involves roasting of eggplants and then mashing it up. As you want to keep your food fresh and firm, this dish would not be preferred. So lets have a look at Masaledar Baingan -
You need.
3 small to medium sized Brinjal with less seeds
1 table spoon red chilli powder
1 table spoon Salt
1/4 table spoon Turmeric powder
Other spices as per taste
Oil to fry - Usually mustard oil is used in india.

Method: Cut the brinjals in to slices and put them in to water for 10 minutes. Heat a flat pan, put a little oil and place the brinjal slices and alow to cook on both sides. Make a paste of the spices and apply on both sides of the cooked brinjal slices.Now cook on low flame till the paste turns golden brown.

Dont apply to much paste on the sides and it should be applied only on the cut sides. You might have to keep the vessel covered for 15 min after frying so that the brinjals are properly cooked.

Answer 4

Do an eggplant parmesian dish but sub the red sauce for alfredo.

You can get some itallion bread crumbs after dipping them in egg and bake or fry till crispy. Then add the sauce and motzarella cheese and put back in the oven to melt.

add fresh garlic, purple onion, mushrooms etc.

Answer 5

Here's my personal recipe. Chop onions in small pieces and
saute" in butter or olive oil. Peel eggplant thinly (because a
lot of nutrition is just under the skin.) Slice about 1/2"
lengthwise--add salt and lemon pepper.. Put a lid on and
low heat and let steam until soft. Remove lid and sprinkle
on shredded cheese of any kind. Let cheese melt and its
ready to eat.

Answer 6

i like to roast eggplant with other root vegetables, and some onion and garlic. Just chop then up, put them in a heavy baking dish, with a few drizzles of olive oil and some fresh ground pepper and salt, and put them under the broiler till they are browned to your liking (40min or so). After its done pour balsamic vinegar over them and add a little feta or my favorite goat cheese. If you make extra you can put it in with eggs, on pasta, in a sandwich, etc.

Answer 7

slice the eggplant in quarter moon pieces. You can grill them on a george foreman grill with portabello mushrooms then place them on some buttered bread (butter side down on grill) top the eggplant and mushroom w/ provolone cheese and a another pc of bread. Close the grill for about 3-5 mins until browned and grilled.

Answer 8

I've cut them up and used them in stir-fries with a bunch of other vegetables, and a few herbs and spices. It was quite tasty! Some of the things I mix and matched together were

Green tomatoes
roma tomatoes
onions
celery
green pepper
yellow squash
zuchinni
Salt
Pepper
garlic
oregano
thyme
chives
basil
sage

Like I said, it's pretty much mix and match what you want. And it's good either by itself or served over pasta.

Enjoy!

Answer 9

Slice them up and fry in tempura batter (get the instant type from any grocery stores). Serve with soya sauce or mayonnaise.

Answer 10

My mom used to slice them about 1/2 inch thick and bread them like fried chicken and fry them in a skillit.