Help! Eggplant- what to do?!

[mama de dos]

I have a bumper crop of lovely, local eggplant in my fridge and I need some inspiration. They're mostly the small, Asian type (though not the super skinny type) with a few of the globe/Italian ones, though they're not large.

We do like eggplant, but I'm tried of my usual ways to prepare it:

1)in Thai red curry

2) plain roasted

3) sauteed w/garlic, EVOO, etc in tomato based pasta sauce.

SO, what do YOU do with eggplant that's yummy and not too time intensive?

Thanks so much! Looking forward to finding something yummy to cook tomorrow!

[mama de dos]

no one?? Pretty please? I know you have something yummy to do w/eggplant! Won't you share?

Thanks!

[Keeta]

Well....what about baba ganoush? Eggplant parmesan? Ratatouille?

[somegirl99]

There were some good ideas in this recent thread:
http://www.mothering.com/discussions....php?t=1125583

[ilovemygirl]

I've had an abundance of them from my CSA. I've been slicing them to potato chip size then breading and frying them. Not the healthiest I know but dd is loving her eggplant chips.

[mama de dos]

Thanks for all the replies, mamas! I tried a yummy new curry from post-punk kitchen and it was yummy... I'm gonna try the chips and maybe some egg. parm (forgot about that one it's so obvious!)

Thanks again!

[jocelyndale]

Sliced 1/4" thin brushed with olive oil, sprinkled with salt (hickory smoked salt is lovely), broiled on each side til lightly browned. Top with mozzarella (or smoked mozzarella), basil, and a dash of white balsamic vinegar. Stick under broiler to melt cheese.

Sliced 1/4" thin, brushed with a neutral tasting oil, salted, broiled on both sides. Dipped in tamari, miso, garlic, ginger, fermented red pepper sauce.

[dziwozony]

i'm a big fan of baba ganoush!

[Right of Passage]

roast it. This is a Rachel Ray dish, this is how I do it, it's not her recipe exactly but you get the idea. Thankfully it doesn't take more than 30 minutes!

In a 400 degree oven you put an eggplant on a baking sheet, make sure you're poked it all over with a fork but leave it intact otherwise, and some garlic (I do 5-8 cloves in a foil packet) let it roast for about 15 minutes. Get a pot of water working for some pasta, I like spaghetti.

While it's cooking I sautee 1/2 - a medium onion with a 1t-1T of red pepper flakes (I do less for the kiddos) in olive oil. Add a 14 oz can of tomatoes of diced tomatos with the liquid. Reduce heat. The eggplant should be ready, the recipe says it should look like a deflated tire. Cut off the stem area and the skin should peel off easily (some skin remaining is fine!) and the garlic should pop out of the skin as well. I cut up the eggplant in chunks, toss it in the blender with the garlic and half the tomato sauce. Pulse until smooth, be careful it is hot. By now the pasta should be ready, drain, mix with the eggplant "sauce" and serve! I also add a palm full of parmesan but this can be omitted if you're vegan. Don't forget salt and pepper to taste.

My DH loves this, my kids love this, and the so called eggplant haters I've served it to adore this. It's a staple in my house, cheap, quick, and yummy!

[Baby_Cakes]

^Hmm, that sounds really good and easy! Thanks for that recipe!