Does anyone have any good eggplant recipes???

Question

I have alot of eggplant this year!!!

Answer 1

ROLLED STUFFED EGGPLANT

1 c. vegetable oil
2 cans (28 oz. each) crushed tomatoes with puree
1 can (8 oz.) tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
4 c. plain bread crumbs
2 c. sifted all-purpose flour
4 eggs
1/4 c. milk
2 eggplants (1 lb. each)
2 containers (15 oz. each) ricotta cheese
1 pkg. (8 oz.) Mozzarella cheese, grated
1/2 c. grated Parmesan cheese
2 c. chopped parsley


1. Saute garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. pour into saucepan. Bring to boiling, lower heat, simmer partially covered, 30 minutes. Reserve.
2. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplant; cut lengthwise into 1/8 inch thick slices. Dip into egg mixture, dredge with flour mixture, shaking off excess. Set on wax paper.

3. Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling.

4. Combine ricotta, Mozzarella, Parmesan, parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass.

5. Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish.

Bake at 450 degrees for 30 minutes. Makes 15 servings (30 rolls).

TO MAKE AHEAD: Prepare rolls early in day; bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above.

or

BAKED STUFFED EGGPLANT

12 6-by-2 inch eggplants
1/2 c. vegetable oil (approximately)
2 tbsp. butter
1 lg. onion, finely chopped
1/2 lb. lean ground lamb
1 med. tomato, peeled, seeded and finely chopped
1 sm. green pepper, seeded, deribbed, and finely chopped
2 tbsp. finely chopped parsley
Salt and freshly ground black pepper to taste
1 lg. clove garlic, finely chopped
1 lg. tomato, peeled, seeded, and chopped
1/2 c. water or broth
1 tbsp. freshly squeezed and strained lemon juice

Remove the stems and hulls from the eggplants and discard. Peel each eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of skin between, making a striped design.
In a heavy skillet heat the oil over moderate heat. Add the eggplants and saute until soft on all sides, adding more oil if necessary. Arrange in a single layer in a shallow flameproof or ovenproof pan.

Add the butter to the skillet and heat. Add the onion and saute until soft but not browned, stirring frequently. Add the lamb and cook until lightly browned, breaking it up with the back of a spoon or fork. Stir in the tomato and green pepper and cook 5 minutes. Add the parsley, salt and pepper, and garlic, mix well, and remove from the heat.

Transfer each eggplant to a plate, leaving the oil in the pan. Slit lengthwise to within 1 inch of both ends on one side only. Stuff the pocket with several spoonfuls of the meat mixture. Return the eggplants to the pan, arranging them next to one another, slashed sides up. Place the tomato over the eggplants, sprinkle with additional salt and pepper, and pour in the water. Cover and simmer gently 40 minutes or bake in a preheated 350 F. oven 40 minutes. Add the lemon juice and cook 10 minutes or until the eggplants are tender. Serve with a pilaf or crusty bread and a green salad.

Serves 4.


or

ITALIAN EGGPLANT

1 medium eggplant, * see note
1/2 cup butter, melted
3/4 cup dry bread crumbs
1/4 teaspoon salt
13 ounces spaghetti sauce, with mushrooms
1 tablespoon oregano
1 cup mozzarella cheese, shredded

Dip eggplant in butter, then in mixture of bread crumbs and salt. Place in buttered casserole dish. Spoon spaghetti sauce on top. Sprinkle with oregano leaves and cheese. Bake for 15 to 20 minutes at 350 F.
* Pare eggplant and cut into 1/2-inch slices.

Serving Size: 4


or

EGGPLANT AND SAUSAGE PENNE

1 eggplant, diced small
1 lb. italian sausage
1/2 c. red wine
2-3 whole garlic cloves, peeled
1 1/2 - 2 c. beef broth
700 g. canned whole tomatoes, drained and crushed by hand
olive oil

Saute eggplant and garlic in olive oil until eggplant is soft. Remove to a plate. In the same pan, cook the sausage. Add the red wine and scrape up any brown bits on the bottom of the pan. Reduce the liquid. Add broth and the hand-crushed tomatoes. Return eggplant to the pan and salt to taste. Simmer up to one hour until the liquid has reduced slightly and sauce has thickened. Serve over penne or any other hearty shaped pasta.

or

EGGPLANT AND CILANTRO DIP

4 large eggplants (preferably the long, purple variety)
2 large bunches of cilantro
1 cup olive oil
2 garlic cloves (optional)
1/2 dried hot peperoncino (chili pepper), optional
2 limes
1 tablespoon oregano flakes, dried
salt and pepper (to taste)

Clean the eggplants and remove the green ends. Put them into a microwave oven at full setting for about 30 minutes or until very soft and mushy (you can use a conventional oven at 350º but I prefer the microwave oven).
Meanwhile, put most of the olive oil into a blender with the garlic an chili peppers (both optional, but recommended) and 1/2 teaspoon of salt and process until homogeneous, then add the bunches of cilantro (you should remove only the hardest stems) to obtain a very nice green liquid paste. Don't be conservative with the quantities of cilantro! Add the remaining olive oil if you have enough cilantro.

When the eggplants have cooled enough, proceed to scoop out all the pulp with a spoon. You will discard only the skin. Put all the pulp into a processor to obtain a smooth paste, or manually mash it with a fork, etc. Put the processed pulp into a bowl and add the cilantro mix, the oregano and the juice of the limes. Thoroughly mix and adjust the salt and pepper to taste. Let it set for one hour if possible in the fridge.

This dip should be served with small bread slices or Crostini. Great for wine and cocktail parties. The best wine for it should be a strong woody Chardonnay or a light red wine (a rose wine should be OK, too.)


or

BAKED EGGPLANT CASSEROLE

1 lb. eggplant, peeled
1/2 c. dried bread crumbs
1/2 c. evaporated milk
1/4 c. whole milk
1/4 c. butter, melted
1/4 c. finely chopped onion
1/4 c. finely chopped bell pepper
1/4 c. finely chopped celery
2 eggs, slightly beaten
1/4 c. chopped pimiento
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. sage
1 1/2 c. grated cheese

Cut eggplant into 1" cubes and soak in salt water in refrigerator overnight or at least 6 hours; drain. Place in pan, cover with water and simmer until tender. Soak bread crumbs in milk. Saute onion, bell pepper and celery in melted butter until tender. Drain eggplant, mix with vegetables, and bread crumbs. Add eggs, pimiento and seasonings. Blend well. Place in greased baking dish and bake at 350 degrees for 45 minutes. Top with grated cheese and return to oven until cheese melts.

or

BAKED EGGPLANT

1 eggplant
1 egg
1 onion (med. size)
butter
Salt & pepper
Velveeta cheese

Peel eggplant and cut into cubes, cook in salted water until tender and drain. Butter baking dish. Add egg, well beaten, onion chopped fine, salt and pepper, dots of butter. Top with Velveeta cheese. Bake in 350 degree oven for 40 minutes.

or



B-B-Q EGGPLANT

1/2 c. olive oil
2 tbsp. white wine vinegar
1 clove garlic, crushed
2 tsp. salt
1/4 tsp. oregano
1 lg. or 2 sm. eggplants cut in wedges, skin on

Marinate eggplant wedges, B-B-Q 20 or 50 minutes. Baste if marinade remains.

YUMMY, ENJOY! I Love Eggplant!

Answer 2

this is easy and delicious - A russian recipe. My boyfriend used to hate eggplants until he tried this dish.

You need:

olive oil (or any vegetable oil)
2 medium or 1 large onions - chopped
2 cloves of garlic - chopped
2 bell peppers - chopped (different colors is the best)
4 tomatoes (either fresh or chopped canned (8 oz))
2 eggplants - cubed
salt to taste
pepper to taste
dill (optional)
beef (optional)

In a large pot or a wok, saute onions and garlic in olive oil until onions are clear (add beef here, if you are using meat, cubed, cook until pink can longer be seen).
Add peppers and saute for additional 5 minutes.
Add tomatoes, eggplant, salt, and pepper, cover, reduce heat to medium/low, and cook for about 30 - 35 minutes (if you want to use dill add it 10 minutes before it's done). It's easy, healthy, and delicious!

Happy Cooking

Answer 3

Hmmmm !! Miam ! Two for you :
1- Moussaka :
Slice the vegetable in thin sheets (1cm thick) and spread a first layer on the bottom of a large deep square oven dish.
cook minced beef in a saucepan separately, with onion hash.
Spread the mixture over the 1st layer.
Add a second thin layer of eggplant slices , and repeat the operation.
Add a third thinner layer on top.
Prepare separately a sauce made out of crushed very juicy tomatoes mixed with mint leaves and parsley .
Pour the sauce to cover the whole preparation.
Put in a medium heat oven for about 25 minutes.
Remove and quickly spread over the whole a fairly large amount of Mozzarella cheese.
Put back in the oven for about 5 minutes.
Serve
-----------------
2- eggplant cakes
slice the vegetable in very thin slices (1/2 cm)
prepare a mixture made of crushed cracking bread (almost a powder) mixed with a couple of egg whites salted and peppered to taste.
take the slices one by one and lightly dip them on each side in olive oil, then in the bread mixture so each piece catches a thin layer of wet bread.
Put in an oven pan and then 15 mins in the oven at 250.
Delicious for drinks and with Fish dishes

Answer 4

Slice it into 1/2 inch slices. Then put some olive oil on them with some salt and put them on the grill then when you turn them over put some grated cheese like a sharp Cheddar.

Or you could make eggplant lasagna. Just slice the eggplant into 1/2 inch slices and coat them with flour and then fry them in olive oil. When they are cooked use them in place of the pasta and then bake as you would a regular lasagna.

Answer 5

I fry mine in garlic and olive oil. Then make a thing I call Shrimp Murat.

1 lb large shrimp (uncooked, peeled,deveined)
6 or 7 small potatoes boiled & cut up
6 fried , breaded eggplant slice cut in big strips
3 or 4 scallions cut up
1 can drained artichokes
3 or 4 cloves of garlic...more if you desire
several whole mushrooms
Saute the boiled cut up potatoes in the garlic and olive oil. Add all the other ingredients, toss well and cover till the Shrimp turns pink. Easy and delicious.
***
Now, if you have lots of eggplant then, peel,
coat it in egg or egg white, dip in bread crumbs, seasoned is best, cool on napkins.
Place 4 or 5 slices in a freezer bag and freeze them so you'll have eggplant and shrimp murat ...all winter long. Have fun and enjoy one of my favovite gormet meals above.

Answer 6

Baked Eggplant Sandwich education Time: 6 minutes Cooking Time: approximately 20 minutes 4 a million/2-inch eggplant rounds 2 teaspoons olive oil Salt and pepper 2 teaspoons balsamic or crimson wine vinegar 4 slices bread, sourdough or complete grain Dijon Mustard or pesto 4 tomato slices 2 to 3 thinly sliced onion rounds 2 slices Monterey Jack or Fontina cheese Softened butter or olive oil Prehead oven to 350 ranges Fahrenheit. a million. Wash the eggplant and cut back away any blemishes that ou discover on the exterior. Slice off the 4 0.5-inch rounds (adequate to make 2 sandwiches). Rub the eggplant rounds with olive oil, and sprinkle with salt and a pinch of pepper. Lay eggplant on oiled baking sheet, and bake for 15 to twenty minutes, or till eggplant is soft. eliminate from the oven, and rub each and each slive with some drops of vinegar. 2. unfold the bread thinly with dijon mustard or pesto. Pile the eggplant, tomato, onions, and cheese onto 2 slices of bread. precise each and each sandwich with a 2nd slice of bread. unfold soft butter on precise of each and every sandwich. place butered part down in a experienced on medium-extreme warmth. Cok till the backside is golden. turn and prepare dinner the different part. Serve on the instant. Makes one or 2 servings.

Answer 7

Here's one I like:

1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler


Preheat the oven to 450 degrees F.
Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.


Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt


In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups

Answer 8

put corn meal on it and some salt and pepper and fry it in grease of ur choice..im trying to remember if my mom dunked it in an egg mixture its so good u should try it. Serve hot or its not so good.

Wow my little recipe is nothing compared to u guys :)

Answer 9

They both are Just the thing for your health. If you eat both, you're better off. But yea, I had choose fruits because they taste better.

Answer 10

It is determined by the fruit or veggie involved with a comparison. In the event that you compare a farreneheit to a carrot, the carrot is the better of the two nutritional. But once you compare an avocado to the carrot, then your avocado is better. Both equally the apple and avocado, are fruits.

Answer 11

1) Order a meatlovers pizza from Pizza Hut.
2) Throw the egplant out the window.
3) Enjoy.

-HtJ