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eggplant anyone???

720 Views 16 Replies 14 Participants Last post by  Ms.Doula
Id seriously LOVE to give it away to you all... we have MORE THAN ENOUGH to share!!
Our garden is going NUTS and I have eggplant coming out my ears!

I like it ok. BUT We have tried it a whole 3 ways... and we only liked it one outa three.... Fried.
Tried it steamed ..BLECH

Tried it Grilled ...YUUCK! It was like leather...

There HAS to be another way to cook this stuff... Or otherwise Im mailing it all off to some of you eggplant lovers!! :LOL
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eggplant parmesean? (we just had this from the joy of cooking. lmk if you want the recipe, but I think a simple web search might find something).

sliced and in a stir fry?

sliced thin and grilled with tomatoes on bread?

kiddo at computer gotta run
This is one of our favorite recipes- I've been making it for 5 years:

Eggplant Almond Enchiladas

It freezes well for a great quick meal. And I personalize it, using a quick enchilada sauce instead of the one in the recipe (Put 1 chopped onion, 1 can tomatoes, 1 chopped red pepper, cilantro, garlic, cumin in blender and blend til smooth. Add 1 tbl olive oil and heat in saucepan for 20 minutes). Or I add spinach or other veggies. It is always yummy.

When we grill eggplant we marinate it first in olive oil, lemon juice, garlic and spices.

Eggplant is really yummy roasted. Leave it whole, poke it with a fork a few times and put it into a hot oven (400-450) until it is very soft (30-40 minutes). Peel off the skin and add it to pasta dishes or make caponata with it.

I think eggplant is one of those things that recipes help with- it is hard to improvise on it.
Baba ghanoush? Sorry, I don't have a recipe, but I'm sure you could find one on the web... it's a Middle Eastern eggplant spread/dip, yummy with pita.
Ummm start mailing them to your favorite bud.....

How to make excellent baba ganoush: the first principle is to roast the eggplant so that the skin becomes blackened and charred. I do this in the broiler of my oven. Because eggplant season is in the summer and that heats up the house, I try to roast the eggplants at night. I cut them in half and place them cut side down on foil. Then I broil them until the skin is black and the eggplants collapse. Then I put the eggplant halves in a collander to drip and cool, and then I scoop the very soft, very tender and sweet flesh out of the charred skin.

Somehow the roasting does something to the membranes of the eggplant flesh so they don't feel as rubbery. Then of course you puree them.

Here are the proportions from Claudia Roden:

3 large eggplants
2-4 cloves garlic
1/2 cup tahini
juice of three lemons
salt to taste
1/2 teaspoon ground cumin
chopped parsley or cilantro, 2 tablespoons

I puree all the above ingredients with the roasted eggplants in a food processor until very smooth. Her quantities make quite a lot of baba ganoush.

Mollie Katzen has a recipe in one of her books using baba ganoush as a pasta sauce.
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i make a stuffed eggplant parm that even my anti-eggplant dh loves
peel the eggplant and slice it into thin rounds

in a bowl mix 2 eggs, a 12-16oz jar of ricotta cheese, a cup of shredded mozarella, some fresh garlic and oregano. Make 'sandwhiches' with two eggplant rounds and the cheesey mixture inside. Then dip those sandwhiches into egg and then coat in breadcrumbs. Fry up the breadcrumb coated sandwhiches in olive oil till nicely browned on both sides. lay them on paper towel as you go to suck up some of the grease. When all fried... layer them in a pan and cover with marinara sauce. Bake on 350 for 30 minutes, then open the oven and sprinkle more shredded mozarella on top. bake another 10 minutes till cheese is melted nd browned. yummy!!

also, you can fry eggplant and add it to falafel in pita?
we do falafel with humus, techina, fried eggplant and some lettuce...all in a nice pita bread. A lovely dinner
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Here's a recipe for Ratatouille from this month's Everyday Cooking magazine.

Ratatouille. This vegetable stew can be eaten on its own, served with meat, fish, eggs, or tossed with pasta.

Serves 8. Prep time: 40 min. Total time: 1 hr.

Can be frozen in airtight containers for up to three months; reheat in the microwave or on the stove. Leave out the basil until just before serving.

1/3 c. olive oil
2 med. onions, chopped
4 garlic cloves, minced
2 lg. eggplants (2 lbs.), cut into 1-inch cubes
4-5 med. zucchini (2 lbs.), cut into 1-inch cubes
coarse salt and ground pepper
3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
1 can (28 oz.) diced tomatoes
1 teaspoon dried thyme
1/2 c. fresh basil

1) In a Dutch oven (or other heavy 5-qt. pot with a tight fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.

2) Add 3/4 c. water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.

3) Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15-20 minutes. Remove from heat. If serving immediately, stir in basil.

Tip: Peeling Eggplant -- Use a vegetable peeler to peel off some of the skin in strips. This will help the eggplant to cook faster and will make it more tender.
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After posting the Ratatouille recipe, I began to read the rest of the Nutrition and Good Eating forum and realized that I wasn't supposed to post the exact recipe. I'm so sorry, I won't do that again.

Another thing I do with roasted eggplant is to make caponata. I roast the eggplant in the broiler. Then I chop an onion and fry it in olive oil until it is translucent. I add finely chopped celery and garlic and let it cook some more, until the onion has shrunken and the sweetness comes out. Then some chopped tomatoes, yellow raisins and pine nuts. Finally I add the already cooked eggplant. Then I let the whole thing cool and add chopped fresh basil and basalmic vinegar or lemon juice. You serve it at room temperature or chilled. This is my mother's favorite recipe that I make for her when I go home during the summer.
Very simple. Cut into thick slices, brush both sides with olive oil, and broil, turning once, until tender. Watch it carefully so that it doesn't burn.

When grilling, the trick to making it soft and not leathery is to brush both sides very well with olive oil before grilling.

Either broiled or grilled, this is very good in sandwiches, or on an antipasto platter. Also very good on pizza!
-Eggplant parm, of course.
-Roasted eggplant and goat cheese sandwiches.
-Roast the eggplant and blend into hummus for babaganoush.
-Throw roasted eggplant into tomato sauces for pasta.
Sort of a twist on Mama Lori's, I slice 'em thin, brush with olive oil, and salt them. Broil - watching so they don't get too dark. Yummy eggplant "chips"!
I have some eggplant ideas/recipes
1st is instead of frying your eggplant, slice, sip it in egg, then breadcrumb, then bake it. It takes longer and I end up using many cookie sheets, but you save on oil!! Eggplant soaks up so much oil!

Another way my ds loves is to cute it in chunky julienne style and fry/bake for hand-dipping in sauce(this is good with zucchini too)

And Emeril has a recipe for roasted eggplant soup, it's sooooo good!!! It shouls be on food but I'm not sure and I gave my Emeril cookbooks away in a mdc swap!

And now for my famous eggplant recipe.....
1.Slice thin and bake/fry 1 large eggplant the long way so you have long pieces.
2.In a round cake pan/casserole dish/cheesecake pan press down a mix of breadcrumbs and butter to cover bottom and a little of the sides(like you were making cheesecake with graham cracker crumbs) I've used 8in cake pans and 10in casseroles so use what you have
3. Layer the eggplant so the 1st piece is placed with one end in the middle, pointing out, it should hang over the sides of the pan, layer eggplant in a spiral/round fashion, so the bottom gets covered and all the ends are hanging over the sides(can you picture this?)
4.fill!!! We make angelhair and toss it with a tomato meat sauce and parm cheese, but you can fill with any pasta or whatever!
5. Fold over eggplant ends ontop of the filling, sprinkle with breadcrumbs.
6. Bake 25min at 325, until heated thru really
7. Let stand for 5-10 minutes then flip onto a plate/serving platter. It looks like a cake!!!!! And it cuts like one if you use angelhair pasta. It's so yummy! A complete meal in one pan! My family loves this dish and think it's so fancy, but it's quite simple

We planted seeds and our eggplant is only a few inches high
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oohh, try it this way!

Take an eggplant, steam it in the microwave till soft. mash up, or blend in the blender. mix with some bread crumbs and an egg, some spices. shape into patties and fry in a littke butter.

this is yummy! My son kept asking for more meat patties! lol didnt even know it was meat.
Captain Optimism, I want to eat dinner at your house!

Here are a few other ideas...Roast the eggplant like our C.O. said, then chop up the flesh. You can freeze it in ziplocks at this point. The eggplant thus prepared can then be used for quickie meals:

rice pilaf: saute onion and oil, add tomato paste, green pepper/celery/carrots, etc, and some beans like garbanzos/white beans/pintos or what have you, toss in the rice and water (or V8 or broth or tomato juice) and the eggplant. Simmer until done. The eggplant disolves int his pilaf and if cooked in a pressure cooker this dish can be ready in 10 minutes.

One my MIL does is fry some onion in oil, add turmeric and eggplant, then scrambled egg & salt to taste. Stir until egg is set. This is fast and delicious.

Throw it on pizza.
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WOW!! THANKS HEAPS for all the replies & recipies/ideas!!!

Unfortunatly, with my picky "meat & Potatoes" DH I think I will only get away with trying a couple of these. I am a bit picky too, but hes bad... when I told him I was looking for ideas here he said "Why? I only like it one way. -Fried."

But I think I will deffinatly start off with trying the "cake" that stacey posted. & the patties that sandrajoon posted.
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