How do you cook eggplant?

Answer 1

Well, it's not the healthiest way of preparing it, but I LOVE it sliced about 1/4 to 1/2 inch thick, dipped in beaten egg, then coated in flour, salt and pepper it, and fry it in olive oil. I used to fry it in butter, but as a little healthier alternative I tried olive oil and found I actually like it better.

Answer 2

I have a personal recipe that I would like to share with you. It does not take long to cook. All you need is eggplant, white onion, basil, soy sauce, black pepper, 2 gloves of garlic, and olive oil. Cooking eggplant requires quite a lot of oil.

1.First, clean eggplants by removing the head of it, cut it into piece
2.Wash basil and cut it small piece
3.Grind garlic, chopped white onion
4.Put a pan on the stove, pour some olive oil in, and wait until it hot put grinded garlic.
5.Use chopstick to swirl around until garlic turns light yellow.
6.Add white onion to the garlic to make the flavor
7.Put chopped eggplants in the pan, and swirl until it soft, if you see it dry, put some more olive oil.
8.Pour some soy sauce; you may add a little bit sugar if you don't want your eggplant is too salty.
9.Swirl for more several times, put basil on the top, swirl two more times.
10.Put eggplants on the plate, and grate black pepper on top.
11.Serve hot with steam rice.

I hope you succeed and enjoy your plate.

Answer 3

Sweetie,i find that grilling it is delicious.You can do this inside,using a non-stick grill pan. Simply slice the eggplant,some say 2 inches,but 1 inch will allow for shorter cooking time and ensure that it is cooked.Once sliced,drizzle with extra virgin olive oil,salt and pepper to taste.That is about all you need as they have a distinct flavor all their own.Once your grill pan is hot,lay the slices on and let them cook,dont move them around as you may tear them.Turn them over,make sure you have plenty of oil on them as they will stick if you arent careful.When tender and caramelized removed from the grill.This brings out the natural flavor in eggplant and enhances it.I always grill them reguardless as to what i am making with them.Whether it be a pasta salad or even my favorite meal(Egg plant lasagna).It is absolutely amazing! Grilling brings out the best in foods,if you do not have a grill pan i suggest you invest in one.When the weather is not so good,it doesnt limit your cooking ability.Once you use it,you will begin to prepare every meal using your grill pan.Good luck hun and have a good night!

Answer 4

ohh it is my like question.
i can cook eggplant very well . two different way of cooking it .
First is cut it in pieces.add potato, cut tomato .
chilly garlic and ginger paste.
place vessel on gas ,add oil .addmustard seed when it spluuters add hing.add eggplant and potato.pour water in it cook with medium heat covered with lid.when it is half cook add tomato cutting and sugar or geggery add salt chilly garlic and ginger paste, termaric powder. stir well . cook until it get tender. serve with paratha or rice
Second is
if u havesmall size eggplant. clean it remove top .give two cut so that it will devide into four but as in flower shape .so no need to separate it in pieces so that u can fill filling in it.
grind chilly ginger garlic ,groundnut,dry coriander, jeera,
add salt in that powder,turmaric,sugar and lemon juice. mix it well. add fresh chopped coriender leaves. mix it. add little oil for binding. fill each eggplant with this masala.
pour oil in pan place all eggplants cover with lid . pour water if require. it will take 30 minuts to cook.
if u have microwave oven then it will be cooked in 10 minutes. it will be very delicious.

Answer 5

Eggplant Creole



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.

Linguine with Eggplant



Using what I had at home for substitutes (spaghetti noodles for linguine; 1 eggplant & 2 zucchinis, dried parsley, minced garlic for garlic powder, and 2 med. large tomatoes rather than 4 plum tomatoes) I have to say that this was a delicious dish that the whole family liked.
Linguine with Eggplant


1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped

In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.

In the same pot, heat the remaining oil over medium-high heat. Sauté the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.


Using what I had at home for substitutes (spaghetti noodles for linguine; 1 eggplant & 2 zucchinis, dried parsley, minced garlic for garlic powder, and 2 med. large tomatoes rather than 4 plum tomatoes) I have to say that this was a delicious dish that the whole family liked! Thank you for providing it!

Answer 6

Peel and cube eggplant - brown with some breakfast sausage and garlic, until soft. add 1 can diced tomatoes and some seasonings (your choice) and a can of tomato sauce. Cook some rotini/ziti - whatever your favorite small pasta is. Mix together, top with grated cheese, quick and easy dish.

Answer 7

Eggplant Lasagna:

1¼ hours 20 min prep
4 servings

1 1/2 tablespoons lemon juice
3 teaspoons olive oil
500 g eggplant, sliced lengthwise, unpeeled about 5mm thick
1 (440 g) can tomato puree
1 (440 g) can tomatoes, drained and chopped
1 tablespoon finely chopped oregano
1 tablespoon chopped basil
1/2 teaspoon cayenne pepper
2 garlic cloves, crushed
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese

1. Preheat the griller.
2. Combine the lemon juice and olive oil and brush it on the eggplant slices.
3. Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
4. Preheat the oven to 180C degrees.
5. In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
6. In another bowl combine the parmesan and breadcrumbs.
7. Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
8. Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
9. Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
10. Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
11. Serve with salad and crusty bread.

Answer 8

Here is a recipe that I got from Kraft
( a very good source)

Eggplant Lasagna

Prep Time: 30 min
Total Time: 1 hr 15 min
Makes: 9 servings


1/4 cup olive oil

1 medium eggplant, peeled, cut into 1/4-inch cubes

1/2 cup chopped onion

2 cloves garlic, minced

1 jar (26 oz.) spaghetti sauce

3 cups POLLY-O Original Ricotta Cheese

1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided

1/2 cup KRAFT 100% Grated Parmesan Cheese, divided

9 lasagna noodles, cooked, drained
PREHEAT oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.

SPRAY 13x9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.

BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.
Or for something easier..

Fried eggplant recipe is made with eggplant and a seasoned batter.
INGREDIENTS:
1 medium eggplant
2 teaspoons salt, divided
1 cup flour
1 teaspoon baking powder
2 teaspoons Italian seasoning*
1 teaspoon onion powder
dash ground cayenne pepper
1/4 teaspoon garlic powder
2 eggs, beaten
2/3 cup milk
1 tablespoon vegetable oil
vegetable oil for frying
PREPARATION:
Directions for fried eggplant
Peel eggplant; cut in strips about 1/2-inch wide and 3 inches in length. Place eggplant strips in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak 1 hour; drain and pat dry with paper towels.
Combine flour, salt, baking powder, Italian seasoning, onion powder, cayenne, and garlic powder in a mixing bowl. Add beaten eggs, milk, and 1 tablespoon vegetable oil. Beat until smooth. Heat oil over medium heat until hot. If deep-frying, heat to about 365°. Dip dry eggplant strips in batter, let excess batter drip off; fry eggplant strips in batches in hot oil until fried eggplant is golden brown. Fried eggplant strips serve 4 to 6.

*You may substitute equal parts dried crumbled oregano, basil, marjoram, and rosemary for the Italian seasoning in the fried eggplant batter

Answer 9

You could coat them in egg wash and then dredge in bread crumbs. Fry in a bit of olive oil/butter mix and then serve with pasta and marinara.

Answer 10

Slice it into pattys.

Put in Egg batter and bread crumbs.

Fry on low in virgin olive oil or butter til soft..

Yum

P.S. you can top it with pasta sauce or just about anything else.