Are you a good cook? How you cook eggplant?

Answer 1

Aubergine and Zucchini Tortelloni
Tortelloni di Melanzane e Zucchine

(1 vote)
For the pasta:
1 1/4 cups flour
3 eggs
3 tablespoons boiled spinach
For the filling:
3 aubergines/eggplants
3 zucchini
3 tablespoons parmesan cheese
2 tablespoons butter
1/2 cup dry white wine
1 cup cream
thyme
1 1/4 cups ricotta
salt
For the sauce:
1 aubergine
1 zucchini
1/2 cup cream
thyme
salt

Dice the aubergines and the zucchini, sprinkle them with salt and let them expeltheir juice. Dry them, then sauté in a pan with the butter, wet with the wine, then add the thyme and cream. Reduce to half and set aside.

Pass the cooked vegetables in the mixer. Mix 3/4 of these vegetables with the Ricotta, grated Parmesan cheese and a pinch of salt. Keep the rest aside for the sauce.

Prepare two classical pasta sheets using half the flour for a yellow one and the other half for a green one, obtained by adding the boiled minced spinach to the dough. Make the tortelloni, following the traditional method and fill with the filling. Dice thezucchini and the eggplant, cover in salt and thyme and sauté in a pan with butter. In the mean time cook the tortellini in plenty of salted water, strain and dress with butter and Parmesan cheese.

Make a sauce by heating the remaining vegetable purée with the cream. Spread the sauce on the bottom of the plates and arrange the tortelloni on top, alternating a yellow and a green one, in a circle. Put the diced vegetables in the middle and decorate with a sprig of fresh thyme.

Aubergine Lasagna

(7 votes)
4-6 tablespoons olive oil
2 medium aubergines, sliced
1 1/2 cups tomato sauce
2 tablespoons chopped fresh basil
8 ounces mozzarella, sliced
6 ounces lasagna sheets
1/2 pint natural yogurt
2 eggs, beaten
2 level tablespoons grated fresh parmesan
salt and pepper

Heat the oil in a pan, add the aubergines and fry for about 8 minutes until lightly browned and soft. Drain on absorbent kitchen paper.

Make layers in a well greased ovenproof dish with the tomato sauce, fried aubergines sprinkled with basil and the mozzarella, all separated by sheets of lasagna.

For the yogurt topping, stir the yogurt and fold in the beaten egg. Mix in the cheese and add salt and pepper to taste. Spoon over the lasagna. Bake at 350 F for 35-40 minutes until the topping is set and the lasagna cooked through.

Aubergine and Sesame Pate

1/2 medium aubergine
1 clove garlic crushed
1-1/2 tablespoons tahini
Juice of 1 lemon
1 tablespoon olive oil
Garnish
toasted sesame seeds
cayenne pepper
flatleaf parsley

1 Preheat the oven to 400F. Bake the aubergine for 25-30 minutes until tender. Cool slightly, then peel and puree the flesh in a blender or processor.

2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pita bread.
Aubergine Ragôut

(1 vote)
3 large eggplants
salt for draining eggplants
2 medium onions, cut in half-moons (halved lengthwise and sliced)
4 garlic cloves, pressed or finely chopped
1-1/2 pounds ripe tomatoes (preferably plum variety), peeled chopped, or canned diced
3 tablespoons fresh parsley, chopped
salt and ground black pepper to taste

Cut the eggplant into 2-inch thick chunks or cubes and place in a colander. Sprinkle generously with salt and set over the sink or a dish for 30-45 minutes. Rinse the eggplant under cold running water and drain well.

Heat the olive oil in a large saucepan and add the onion. Cook for 3-5 minutes or until the onion has softened, then add the eggplant, stirring to coat. Add in the garlic, tomatoes, and parsley, and season with salt and pepper. If the mixture looks dry, stir in a tablespoon or two or water . Cover and simmer for about 50 minutes to one hour, until the eggplant is very soft and the sauce has thickened.

Serve warm or cold with lots of crusty bread.

Aubergine with Spicy Sauce and Creamed Cheese

(1 vote)
3 medium-sized aubergines, sliced into rounds.
1 tin of peeled tomatoes
4 cloves of garlic
1 tablespoon fresh peeled ginger
1 tablespoon olive oil
1 teaspoon brown sugar
1 teaspoon ground coriander seed
1 cup of fresh dhania (coriander) leaves
(optional 12 rocket leaves)
1 pinch of cayenne pepper
1 teaspoon turmeric powder
4 slices of bread
2 tablespoons raisins
salt and freshly-ground black pepper
1 cup smooth goat's milk or creamed cheese
3 tablespoons of cream

Using the top of a glass, press out four rounds from the bread slices. Discard the left-over bread and lightly toast the four rounds and set aside.

Peel and chop the garlic and ginger and mix with 2 tablespoons of water and one tablespoon of olive oil. Give it a swirl in the food processor to make a liquid paste.

Heat a saucepan and scoop the garlic-ginger paste into the pan

Add the ground coriander and cook for about two minutes.

Chop the tomatoes coarsely, and add it to the paste,

Stir in the teaspoon of brown sugar. Add the cayenne pepper, salt, pepper, raisins and the turmeric and cook for about two minutes, then remove from the heat, cover and keep warm.

Slice the aubergine (eggplant) into ½ inch thick rounds, sprinkle with salt and leave for about 10 minutes, then rinse and pat dry.

Heat a frying pan and sprinkle a few drops of olive oil in the pan, then over high heat quickly fry the aubergine wheels until they start going brown. Don't cook until done!

Replace the saucepan with the tomato mixture on the heat and slide the aubergine slices into the sauce and let it simmer until aubergine is done, but still firm.

Mix the cheese and cream.

On the four individual plates, place a slice of the toast rounds. Place a slice of aubergine on top of the toast. Scoop some of the tomato mix onto the aubergine. Scoop a dollop of the cheese mix on the sauce. Place another slice of aubergine on top of the cheese. Scoop a little of the tomato sauce on the aubergine and top with another dollop of creamed cheese.

Decorate with rocket and coriander leaves.

Please note: If you leave the creamy cheese out of this recipe, it makes a lovely side dish, served heated or cold.

4 Servings

Aubergine with Chili

2 ounces oil
1 large onion, sliced
4 cloves garlic, crushed
1 small red chili, finely chopped
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black mustard seeds
2 large aubergines, chopped into 1-inch cubes
13 ounce can chopped tomatoes
4 ounces vegetable stock
1-inch piece of cinnamon stick

Heat oil in a large saucepan. Add the onion and fry until golden. Add garlic, chili, coriander, salt and mustard seeds. Cover the pan and cook for 1 minute or until the seeds stop popping.

Add the aubergine and stir fry for 1-2 minutes. Combine the tomatoes, stock and cinnamon stick.

Pour into the pan and mix lightly. Bring to the boil, lower the heat and simmer for 30 minutes or until the aubergine is tender and mixture is thick and flavored. Serve hot or cold.
Aubergine Salad
Melanzane in Insalata

(3 votes)
3 eggplants
mint leaves
garlic clove
3 tablespoons extra virgin olive oil
3 tablespoons vinegar
salt and pepper

Cut the eggplant into segments and leave them in cold water for half an hour. Bring salted water to the boil in a large saucepan and drop the aubergines in. Cook for 20 minutes and strain. Make a dressing with chopped garlic and mint in oil and vinegar, mix and serve.

10 minutes ago - Report Abuse

Answer 2

Eggplant is a wonderful, meaty-tasting vegetable with a nice chewy texture.
Instructions
Difficulty: Easy
Steps
1Step One Click to enlargeLearn about the different types of eggplants. In addition to the common globe eggplant, there are thinner Italian, Chinese, Japanese and Indian eggplants.
2Step Two Click to enlargeSalt only large eggplants. Sometimes the globe eggplants can be bitter, so these are usually sliced into rounds, sprinkled with salt, and left to sit in a colander for 20 to 30 minutes so the bitter juices can drain out. Rinse, then chop and use. The smaller varieties of eggplant typically don't need to be salted.
3Step Three Click to enlargeFry eggplant rounds in olive oil for 5 to 7 minutes per side, or until golden brown and tender. Don't use too much oil; eggplant is rather like a sponge when it comes to oil. Whatever you use, it will absorb.
4Step FourGrill lightly oiled eggplant slices over medium to medium-high heat, about 10 minutes per side or until tender.
5Step FiveBroil lightly oiled eggplant slices for about 5 minutes per side, until brown and tender.
6Step SixCut slits into a whole eggplant, stuff a few slices of garlic into each slit, and roast the eggplant in a 400-degree oven for 40 to 60 minutes, or until collapsed and completely tender. Peel the eggplant, then chop or mash into a puree.
7Step SevenPair eggplant with tomatoes, garlic, and herbs such as basil, parsley and mint.
8Step EightStir-fry eggplant with garlic, red chili and a little ground pork for a classic Chinese dish.
9Step NineDiscover Indian cooking. Indians do magical things to eggplant.
Tips & Warnings
Make a quick, tasty pasta dish by tossing penne or rigatoni with cubes of broiled eggplant, plus a little tomato sauce and some parmesan cheese.

Answer 3

Slice eggplants lengthwise, sprinle with salt and let drip 20 mins. Rinse slices, and dry very well. Rub with oil and roast on grill till soft.

Spread each slice with a teaspoon of thick tomato paste, top with mozzarella, black olives, and drizzle with ready made pesto.

Roll up the eggplant slices, and secure with toothpicks.

Place on a thin layer of canned chopped tomatoes, in an oven pan, and heat in oven for about 20 minutes at 350F.

Answer 4

i am not a very good cook.
but i have my tranditional rrecipes for cooking eggplant:

1) Steam egg plant ( healthy recipe)

~ Peel off the skin
~ cut half from top to the bottom
~ boil water
~ place eggplant on a plant and steam it
~ cook utill it turns soft
~ last put some soya sauce


2) fried eggplant

~ don't peel skin
~ slice the eggplant
~ put flour or corn flour all over every piece of eggplant
~ fried eggplant till it turns glod-yellow color

Answer 5

Hey!
I am quite a good cook....and there are various ways how you can cook eggplant.
Let me tell you a very good, vegetarian greek recipe.

You need :
*3 standard sized eggplants
*1and 1/2 cups of rice
* 3 tomatoes
* 1/2 a large onion or 1 small onion
* 200g of cheese
* 3 slices of garlic
* olive oil
*oregano

How to cook:
1. You cut the tomatoes and put with raw rice and 1 tablespoon of oregano in a pan and stew. Add 1 tablespoon of olive oil and at least 3 cups of water.
2. Cut the garlic and onion. Fry on olive oil in a pan till they get golden. Add to the rice-tomatoe stew.
3. Cut around 1cm thick, round pieces of your egg plant. Put salt on each of them, both sides and let them be in this way for 10min. This will draw out a lot of moisture out of them.
4. After these 10min fry each pece of eggplant in olive oil, both sides, until each side is a bit golden.
5. Lay out on a baking tray alternatively the eggplant and the rice with tomatoe. Start with the eggplant and end with it.
6. Cut the cheese and lay out on the top layer of the eggplant
7. Put in the stove for 20 min. Out of your highest and lowest range of temperature find medium.
8. Take out and eat!

I hope you will like it, and you will find it healthy, tasty and easy to cook!!! Bon Apetit!

Answer 6

Slice it in thin slices and fry it in olive oil...or bake it on a cookie sheet that has been sprayed with PAM for 20 mins at 400. After that, you can put tomato sauce and top it with mozzarella cheese or provolone. It's delicious with spaghetti or even in a sandwich with italian bread.
I love the stuff.. you don't have to have a fancy parmagiana recipe for it to be good!
If you want to use less oil, then sprinkle the eggplant with salt and put it in a colander. Place a paper towel on top and something of weight on top of that. It was help draw out the excess water and take less oil when you fry it.

Answer 7

Eggplant is delicious if you peel it, cube it, and bake it in olive oil, salt and pepper for about 45 minutes at 400 degrees, in a baking dish covered with foil.
When it's done it will be soft and buttery, and good as a side or to add to something else, like potatoes.

Answer 8

hi, theres many ways. cut chunky and add to a vegetarian ratatoille,
the italians i learnt from.
peel it,( the skin is a little bitter) you have the option)
slice it in half longwise.
slice in thin strips halfcircle.( again you could leave whole rounds)
lay on a flat sheet of paper/teatowels. sprinkle lightly! with salt leave for 1/2hr.
beat an egg or two with a splash of milk,
dip slices in egg mix,,
then dip in a bowl of flour, with some dry parsley, pepper, . till covered.
do all the slices. then heat olive oil, pan fry till golden.
you can eat these like chips, sweet and crunchy.
or
take it further.
place a layer of these morsels in the base of a casserole dish, spoon a tomato sauce, ie newmans or home made, over that layer, Not too much!,
covered but not drowning..
then sprinkle Parmesan to cover lightly, repeat the layering till you use all slices.
not too shallow a dish say...4ins deep is a good size
then,
a nice coating of any soft cheese or sliced parmesan.
Bake for 40 or so minutes, at about 350F 160C till its golden and bubbly.
eat as a side dish, or as a main course with fresh bread and butter, or cold as a sandwich filling.

Answer 9

i like to peel the eggplant, slice it relatively thick about 1/4 inch thick. and sprinkle a bit of salt over each slice of eggplant and let it sit for about 10 minutes, this will take excess water(undesireable). out of the eggplant, from here you can do alot. i like it grilled with with roasted red peppers and fresh mozarella cheese. mmmmm eggplant

Answer 10

take a really big piece of tin foil and fold up edges. pour on some olive oil to coat, salt, pepper. throw on cut up eggplant & proportional amounts of diced onion, bell pepper & tomato. put on more olive oil, salt pepper. completely wrap up double. put on grill or in oven-- turn package a couple of times & cook till vegies are soft. empty into serving bowl. delicioso!!!!!! even kids eat the eggplant. serve w/ anything.

Answer 11

Slice into 1/4" slices. Brush with olive oil, salt and pepper. Grill.