How to cook Eggplant?

Question

I need a recipe for eggplant, my husband decided that he would like to try something new, and he chose eggplant. I have no clue as to what to do with it. Can it be fried? He loves to fry things.
Any suggestions are welcome!!!

I will be choosing a best answer.

Answer 1

I love eggplant and I know you will love these recipes. As much as the family loves eggplant, we only like it fried so I gaurantee these recipes will be a hit at your home too. Enjoy and goodluck!


Ol' Mom's Eggplant French Fries

My kids and family love these.

INGREDIENTS
2 medium eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long
Salt
1 cup milk
2 eggs
3/4 cup flour
3/4 cup self-rising cornmeal
3 teaspoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
DIRECTIONS
Salt both sides of eggplant and place on paper towels to drain for 30 minutes. Rinse and pat dry.
In a medium bowl, mix milk and eggs until well blended. Combine flour, cornmeal, seasoning and 1/2 teaspoon salt in wide shallow bowl.
Heat oil in frying pan on high heat.
Dip eggplant sticks into egg mixture and then cornmeal mix. Place in oil, flipping regularly and fry 3 minutes, or until golden brown.
Drain on paper towels. Serve immediately.







Eggplant Burgers

My family has been making these for years. It's another hit in our house.

INGREDIENTS
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
DIRECTIONS
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.







Eggplant Delight

Sliced Eggplant topped with sliced onion smothered with cheese. You can make these ahead of time, just reheat and top with cheese before serving. MMMMM.

INGREDIENTS
3 tablespoons vegetable oil
1 medium eggplant, sliced into 1/2 inch rounds
1 medium onion, sliced into rings
1/2 cup shredded Cheddar cheese
salt and pepper to taste
DIRECTIONS
Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.







Hot and Sour Eggplant

This is if spicy and zesty suite your taste buds.

INGREDIENTS
2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil
DIRECTIONS
Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately

Answer 2

Fried eggplants are good, but first you have to treat it. The eggplant is very sour. Yo need to slice it up and pour coarse salt over it and leave it in a strainer so all the sour liquid goes away. Then wash up the pieces to get the extra salt out. pour some olive oil on a pan and fry them.
My wife likes them with spaghetti.

First you do what I described before (all the way, including the frying), and cut it into pieces. Then you peel about 7 tomatoes and take the seeds out). Put it in a blender with 2 cloves of garlic (peeled) about 4 leaves of basil, 3 tablespoons of extra virgin olive oil and 1/4 teaspoon of balsamic vinegar and 1/2 a tablespoon of sugar. Blend until you have a puree (make sure the garlic cloves are pureed, otherwise you'll get a nasty surprise). Put on a pot and bring to a boil, moving constantly so the tomatoes don't separate. Take away from the fire and put the eggplant pieces in and mix. Pour over the spaghetti or fettuccine and mix. Top with grated Parmesan cheese.

Answer 3

I have two ways and it's very simple. It's not written anywhere and it was passed on by my aunt and my sister in law to me.

first recipe (from my chinese sister in law)
cut a medium eggplant in half then slice them thinly
one clove of garlic chopped
depending on how you can handle spices cut some jalapeno peppers
heat up a couple of tablespoon of oil
add garlic first then the peppers then eggplant
stir for a few minutes then add a little soy sauce, salt, water and a pinch of sugar
when it's carmelized it's ready

second (from my aunt)
get a medium eggplant poke some holes with a fork...grill..don't burn it
on a plate press the eggplant with a fork
get 2 eggs like you're making a scramble eggs
heat up a tablespoon of oil
add eggs and once it starts to cook place the eggplant on top
slowly stir until eggs are cook
add salt if you want
you just made eggplant omelette..hehehe

omg..now i'm starving..lol

Answer 4

Eggplant Casserole:

A very tasty, cheesy dish. Good as an accompaniment or a meal in itself.

1¼ hours 10 min prep
4-6 servings

2 cups eggplant, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumbs
2 eggs, beaten

1. Preheat oven to 180 degrees centigrade.
2. Heat oil in saucepan.
3. Saute egglant and onion until soft.
4. Remove saucepan from heat and stir through margerine until melted.
5. Add remainder of ingredients, and combine well.
6. Transfer to a casserole dish, and bake until golden and bubbling.
7. Approx 45 minutes.

Answer 5

I try once in Spain the eggplant fry. You cut it like french fries and then fry it (with egg and bread). It taste really good and serve them hot with a little bit of salt spread over.

You can also (for a more healthy way) cut it in little pieces, put some margarine in a pan, and then the eggplant. You can add a little salt and pepper, even lemon, Maggi sauce (I´m from Mexico I don´t know if you have it there) or a spoon or two of red wine. You can add more vegetables like onion, mushrooms, pumpkin, carrots..anything. Like a Tepanyaki (is a Japanese dish) off vegetables.

Well I hope you and your husband enjoy them and sorry for any grammar mistakes!

Answer 6

Fried Parmesan Eggplant

INGREDIENTS:

* 1 eggplant (about 1 pound)
* 1 teaspoon salt
* 3/4 cup cornmeal
* 1/4 teaspoon white pepper
* 1/8 teaspoon garlic powder
* vegetable oil
* 1/4 cup grated Parmesan cheese

PREPARATION:
Peel eggplant, and cut into 2- x 3/4-inch strips; sprinkle with salt, and let stand 30 minutes. Pat dry. Combine cornmeal, pepper, and garlic powder. Dredge eggplant in cornmeal mixture, and fry in deep, hot oil (375°) until golden brown, cooking only a few at a time.
Sprinkle with Parmesan cheese.

Enjoy!

Answer 7

sure try frying well wash it cut it i like slices then get ur tablespoons of oil id say 3 then put 2 onions the large size ,3 tomatoes let the tomatos cook on low heat until they are soft and mushy then black pepper throw in the eggplant let it simme or about 20 minutes remember u could use other veggies or even make some meat and eggplant stir fry its beautiful

Answer 8

Cut in finger width slices, cover in salt, let drain in colandar for about an hour.
Now put slices in seasoned flour and fry in abundant GOOD olive oil. Dry on paper towels. Pronto it's ready.

pam

Answer 9

I prefer to peel it, then cut it up in cubes. Put cubes in an egg wash, then into flour and deep fry them. Must eat them right away. Or they will go flat.

Answer 10

Eggplant Caviar
SUBMITTED BY: Bertha Mann


"Smooth broiled eggplant accented with chopped onion, olive oil, and dill. You can adjust the seasonings to your liking. Serve in a pita or as a dip for bread."

Original recipe yield:
2 cups

PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min
PHOTO BY: Gwynne Kloch US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 large eggplant
1/3 cup chopped onion
3 tablespoons olive oil
2 tablespoons chopped fresh dill
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
DIRECTIONS
Preheat oven to broiler setting.
Wash eggplant thoroughly, then pierce skin with a fork in several places. Place on a baking sheet and broil in preheated oven for 8 to 10 minutes, until soft. Turn eggplant over and broil for an additional 8 to 10 minutes. Remove from oven and slice in half.
Scoop out eggplant pulp with a spoon and place in a medium bowl. Mix in onion, olive oil, dill, salt, and pepper. Serve hot or cold.


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NUTRITION INFORMATION
Servings Per Recipe: 6

Amount Per Serving

Calories: 89

Total Fat: 7g
Cholesterol: 0mg
Sodium: 631mg
Total Carbs: 6.8g
Dietary Fiber: 2.4g
Protein: 0.9g
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Eggplant Parmesan I
SUBMITTED BY: Karen


"This makes a delicious entree served with a salad and garlic bread."

Original recipe yield:
8 servings

PREP TIME 25 Min
COOK TIME 45 Min
READY IN 1 Hr 40 Min
PHOTO BY: Allrecipes US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
DIRECTIONS
Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.


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NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving

Calories: 340

Total Fat: 24.3g
Cholesterol: 53mg
Sodium: 2084mg
Total Carbs: 16.9g
Dietary Fiber: 3.8g
Protein: 14.3g
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