View Full Version : Wanted eggplant / aubergine recipes
25-04-2011, 02:05 AM
Okay so my eggplant / aubergine ( lebanese variety) crop is ready to harvest. So now what do I do with them all. HEEEEEEEEEELP need recipes. Healthy or tasty or both. PLZ
Have no suggestions for use, but the local price for them has people scouring back yards for even one or two. Treasure them!
25-04-2011, 03:50 AM
I've never had any complaints from recipes from All Recipes (http://allrecipes.com/Search/Recipes.aspx?WithTerm=eggplant) - I've searched 'eggplant' and used that search as the hyperlink.
If you find something you like there let us know! :) BTW, there's a recipe for pumpkin soup which is DELICIOUS! It's called Bachelor's Pumpkin Soup.... good harvest meal...
Take a couple of eggplants and put them on the barbie. I'm not kidding. Just put them in the fire and cook till blackened on the outside and soft. Keep them rotated for even cooking. Cool. Peel off the burnt skins and wash them. Now, pull the eggplant apart into it's natural fibrous stringy bits. Mix with chopped onion, a bit of fish oil, a little garlic if you like it, and fresh, chopped tomatoes. Season to taste with salt and pepper. Makes a lovely salad.
25-04-2011, 09:47 AM
I wrote one in my blog: http://creativasuculencia.wordpress.com/2011/02/27/meat-with-mushrooms-and-mini-eggplant-carne-con-champinones-y-mini-berenjenas/ it calls for "mini eggplants", but I have done it with regular ones, just dicing them, and it worked fine!
Also, search allrecipes for "moussakás" - old fashioned Greek recipe, many steps preparation, but definitively the yummiest you can do with them!
25-04-2011, 04:55 PM
What my mom do is to cut them into strips, boil them, then put soy sauce on them. I think I will try Lynn's recipe next time sound so good.
Does it matter what species eggplant to use? We usually do it with the Japanese type. the long and skinny type.
Susan B T
26-04-2011, 03:22 AM
I like to make Mashed eggplant.... Like mashed potatoes. Use for Swiss steak, or any meat dish that has a gravy. A tomato based gravy is best, really brings the flavors out of the eggplant.
these are approximate amounts.
4 cups of peeled cubed eggplant and 1 1/2 cup water,
Cook until done... about 15 minutes.
Drain well and hold in drainer, or what ever to let as much water drip out of it as possible.
In same boiler melt 1/4 cup butter
Add 1/4 cup flour blend with wish so there is no lumps.
Cook about 5 minutes, stirring so it does not burn.
Add 1/2 cup milk... whisk so it does not lump. Blending until smooth.
Add the cooked eggplant to this mix.
Stir and blend until until looks like mashed potatoes. Keep warm until ready to serve.
26-04-2011, 02:34 PM
That sounds so yummy Susan! I agree, tomato complements very well the eggplant flavour.
26-04-2011, 03:02 PM
Egg Plant Parmagina: Peel and slice eggplant in 1/4 in slices. Salt each slice liberally and allow to drain in colander for 30 minutes. Rinse and pat dry. Dip in beaten egg and then finely crushed saltine cracker crumbs. Allow to sit 15 minutes. Fry in 1/2 inch vegetable oil. Drain on paper towels. Set aside.
Mix 2 cups ricotta cheese with 1 beaten egg and 1/2 cup parmagina cheese. Add 1 tablespoon fresh chopped parsley and 1 teaspoon basil. Mix well. Top eggplant slices with ricotta mixture. Then add shredded mozarella. Bake 15-20 minutes in 350 degree oven. Heat marinara sauce (I use Bertolli) and serve with hot eggplant. YUM!
(Fried eggplant slices freeze well!)
28-04-2011, 09:10 PM
They are great in Lasagne recipes.
Im reading a book from the library that has an interesting recipe with egg plant. Ratatouille and Quinoa
When cooked right 1 cup Quinoa to 1 1/4c water its just like a nice pasta or rice
2tbsp kosher salt
1/4 Cup Canola oil
1 sm onion - halved lengthwise and sliced crosswise about 1/8th inch thick
1lg zucchini,halved lengthwise and thinly sliced crosswise about 1/4th in thick
1 lg yellow squash, halved lengthwise and thinly sliced about 1/4th inch
4 garlic cloves thinly sliced
3 lg plum tomatoes roughly chopped
1/4th tsp red pepper flakes
1 tsp dried basil
1/2 tsp dried marjoram and dried thyme
2tbsps olive oil
4 cups cooked quinoa (a high protein rice or noodle substitute)
Salt and pepper to taste
Cut eggplant into cubes and then they reduce the moisture content with kosher salt in a strainer for couple hours
Heat canola oil and in large skillet toss in eggplant, onion, zucchini, yellow squash. Reduce to medium heat and cook partially covered. stirring often for about 10 minutes.
Add the garlic, tomatoes, and herbs and cook till thick and soft, about 10 more minutes.
Remove from heat and stir in olive oil and cooked quinoa.
Ratatouille and Quinoa The 10 Things You Need to Eat (for good health) by Dave Liberman
I hope you have a great crop of them this season.
Ok, I've avoided this thread because I don't particularly like eggplant. I have NEVER fixed it myself, but I usually like stuff others have made using it.... often well disguised, as it sort of mushes up and blends with other things. However, quinoa is a real favorite of mine, as is ratatouille (w eggplant of course), so I might actually venture into buying some and cooking up this recipe as my first venture into the purple vegetable.
29-04-2011, 11:21 AM
I've never even tried Eggplant, but you all are making me curious as to what I might be missing.
29-04-2011, 12:22 PM
We used to eat very much eggplant. I like most did so
Eggplant cut 1 inch slices and add salt. Allow 10 minutes to let the broth. Wipe with paper towel and fry in hot oil.
Serve with garlic sauce.
Here's one my son loves. You need to have access to mud fish, that's a good white fish minced into a kind of paste. Take about a pound of the mud fish and stir it around a bit to kind of break it up. Stir in one egg, about a teaspoon of corn starch and a good splash of soy sauce. Stir till well blended. Set aside. Wash eggplant and dry well. We use the long, Asian eggplant, but I don't see why the Western fat ones wouldn't work as well. You'll just have bigger slices. Slice eggplant about an inch thick. Cover each slice with a good layer of the fish mixture. Fry in hot oil till golden brown on each side. Serve with your favorite hot sauce or soy sauce, or just eat plain.
Carolivy, eggplant is not one of those veggies that tastes any good at all when raw. People have told me its like eating sponge -- lots of texture and fiber but not much flavor, unless you add some from the other things its with..
29-04-2011, 11:57 PM
Similar to Lynn's idea, Cambodians put whole eggplants on a barbeque (grill above a charcoal burner) and, when it has really colapsed, they serve it with fish sauce.
I have sometimes done a vegie bake with eggplant.
Sprinkle the slices with salt and cover for a while so some of the bitterness comes out. Drain it.
Bake alternate layers of sliced potato, pumpkin, carrot, onion, eggplant, and tomato, or whatever vegetables you like so long as there is tomato. Top with cheese and bread crumbs. Pretty basic.
Here's another one we love. Use eggplant slices in place of pasta sheets for vegetable lasagne. I never salt and drain the eggplant first, although it's perfectly reasonable to do so if you prefer.
Susan B T
30-04-2011, 09:48 PM
Another thing I love is
Slices of eggplant, 1/3 inch thick brushed it EVO (extra virgin olive oil) grilled and brought to room temp.
layer with fresh tomato slice and thin slice of mozzarella cheese
Drizzle with EVO and balsamic, garnish with fresh parsley and you have a wonderful summer salad.
01-05-2011, 09:06 AM
I've unblocked this thread, as I could not see a problem with it, if anyone disagrees with me, please let me know.
Susan B T
01-05-2011, 10:57 PM
We have had a couple of threads get locked lately.... no apparent reason... Thanks Josie.
Susan B T
01-05-2011, 10:58 PM
We have had a couple of threads get locked for no apparent reason... for this one maybe they did not like eggplant:cry: Me I love it :heart: Thanks Josie.:thmbup: