| Eggplant...any ideas?
Posted: 10/5/2005 5:56:49 PM | peel and slice about 1 inch thick marinate in italian dressing over night then toss them onto the grill untill tender.
or dip em in egg and breadcrumbs fry them up in olive oil. heat a pan layer pasta sause then eggplant then cheese and keep doing that untill pan is full and bake it untill cheese is all melted. | |
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| Eggplant...any ideas?
Posted: 10/5/2005 9:50:43 PM | This looks like the one, highly recommended--using fresh ingredients especially:
http://vegetarian.allrecipes.com/az/50801.asp | |
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| Eggplant...any ideas?
Posted: 10/7/2005 1:03:59 AM | | lets make it easy on ya. cut em thick and drizzle with olive oil. add salt, pepper. layer crushed garlic cloves in between the slices and bake (350 farenheit) them until tender. while still hot, sprinkle a combo of parmasan and romano cheese(grated) on top. drizzle a little more olive oil before serving | |
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| Eggplant...any ideas?
Posted: 10/25/2005 4:47:00 PM | hmm i eat this stuff at the chinese restaurants and the eggplant is really mushy, I don't know how they makeit this way. But they sauteed it in mince garlic...theres a brown sauce and i think there is sliced beef in it and green onions and ginger as well.
its sooo good over white rice...yummm | |
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| Eggplant...any ideas?
Posted: 10/25/2005 4:47:28 PM | oh forgot, theres bits of red pepper in it its a bit spicy as well | |
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| Eggplant...any ideas?
Posted: 10/25/2005 7:40:02 PM | eggplant roe........
cut the eggplant in half - length ways
rub with a good olive oil, kosher salt, and pepper
bake at 400 til soft
spoon out the center, season to taste
spread on toasted baguettes, use as an appetizer like brushetta | |
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| Eggplant...any ideas?
Posted: 12/15/2005 7:40:21 PM | | Eggplant recipe. peel eggplant, slice in half. Using a mandoline, Slice thin stips, about 2 inches wide....massage with sea salt and oil. Set aside for about 3o minutes, and wipe off extra. put hummus, basil pesto or bell pepper pate' on the strips. Roll up, and enjoy! | |
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| Eggplant...any ideas?
Posted: 12/17/2005 8:47:33 PM | Im a chef,
theres different ways but the best is to mix and coat slices of it in a tray of extra virgin olive oil wit salt and pepper, lemon juice and a bit of oregano. grill it then use it like 4 a meal with like ummm put buffalo or mozzarella cheese on top and salami or prociutto and a bit of pesto and some napolitana sc or any pasta sc from a jar.
a good one is when after u grill the eggplant if sliced thinly put prociutto on it and jarlsberg cheese, roll it then put like 8 of them in a row together and spread a pasta sc over it cut small pieces of toasted turkish bread and there u go | |
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| Eggplant...any ideas?
Posted: 12/18/2005 12:02:24 AM | Ratatouille:
2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups eggplant, chopped
3 cups zucchini, chopped
3 tomatoes, chopped
1/2 cup parsley, chopped
1 cup water
Salt and pepper
1 pound penne pasta
1 cup Parmesan cheese, grated
Heat olive oil in large pot. Cook onion and garlic in olive oil until tender. Add eggplant and simmer for 10 minutes. Add zucchini, tomatoes, parsley and about 1 cup of water. Salt and pepper to taste. Simmer on low/medium heat for about 30 minutes until vegetables are tender, stirring frequently. You may need to add just a little more water as the dish cooks down. Meanwhile cook pasta according to package directions until just al dente. Drain pasta and spoon into bowls. Spoon ratatouille over pasta and top with cheese. | |
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| Eggplant...any ideas?
Posted: 5/12/2007 8:02:16 PM | Sicilian Capanata
1/4 cup olive oil
1 lg eggplant, peeled or not -- your choice. Cubed
1 lg bell pepper -- color not important
1 lg onion, rough chopped
2 celery stalks, cut in 1/2 in pieces
1 - 8 oz can tomato sauce
1/4 cup vinegar (not white distilled or balsamic -- most others will due fine. Rice wine vinegar isn't as acidic)
1/4 cup sugar or Splenda
2 tablespoons capers
1 oz toasted pine nuts
1/2 cup salad olives, cut in half
1/4 cup raisins
In a larg pan or wok heat oil then add onion for a minute or two (to seperate leaves). Add bell pepper and celery - stir. Cook about 5 minutes or so then add eggplant and stir to coat with oil and juices of other veggies. Cook about 5 minutes then add tomato sauce, vinegar and sweetener of choice. Cook 10 more minutes. Add all other ingredients and cook another few minutes until eggplant is cooked but not mushy. Refrigerate. This is an antipasta dish that is best cold or room temperature. | |
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| Eggplant...any ideas?
Posted: 5/12/2007 9:30:08 PM | this resurrected thread reminded me just how much i miss dallas and classic and az...
but thanks everyone, for the aubergine recipes, always looking for some new way to cook some things!
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| Eggplant...any ideas?
Posted: 5/13/2007 6:58:07 AM | eggplant ? what is it ?
I dont suppose it comes ready done out of a packet in sainsburys.... that will be why i havent heard of it | |
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xgig
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Joined: 4/7/2006
Msg: 40 | |
| Eggplant...any ideas?
Posted: 5/13/2007 8:07:37 AM | Hi,
Mousaka is pretty good. It's similar to lasagna but with eggplant.
enjoy, xgig | |
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| Eggplant...any ideas?
Posted: 5/13/2007 8:30:47 AM | Eggplant and Red Pepper Soup
Blacken 1 or 2 eggplants (depending on size) and 4 red peppers, I like to add a couple of jalopenos as well. A bbq roasting is good but oven will do just as well.
When blacked on all side, place the veggies in a plastic bag and let them cool. Remove the blacked skin
Saute with onions, celery and 4 or 5 plum tomotos (remove the seeds) and put in a pot with chicken broth. Let the entire mess simmer for about an hour. Add the seasoning of your choice (you can go Italian with lots of basil and oregano, thyme etce) or go more spicey with hot pepper sauce. Try worchester sauce as well.
Process in a food processor and you get what looks like a rich, tomatoe soup but the flavors are incredible. The peppers give it a kick as well
You can make big pots of this stuff, then freeze or jar down for a winter treat. Remember that time will make the soup more of kick than the original and spice your soup accordingly
Using different seasonings gives this soup ultimate flexibility for adventuresome souls.
Beats Campbell's by a country mile. | |
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atlast
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Joined: 2/25/2007
Msg: 42 | |
| Eggplant...any ideas?
Posted: 5/13/2007 8:31:03 AM | | Slice 1/2 inch thick and marinate in zesty Italian dressing two hours before grilling. Serve with crusty bread and garlic butter for dipping. | |
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aTaha
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Joined: 12/7/2006
Msg: 43 | |
| Eggplant...any ideas?
Posted: 5/13/2007 10:49:50 AM | Here's an Arabic moussaka recipe that I have used in the past. It needs a bit of work, but it's worth it.
2-3 large eggplants
500 gms ground beef
1 large onion, chopped
1/2 sweet green pepper, chopped into very small pieces
1 can tomato juice
1/2 cup water
salf and papper to taste (generally 2tsp and 1tsp respectively)
Peel the eggplants and slice them into discs, each not more than 1/3 inch thick. Place them in salty water to get some of the excess water out. After they're a bit limp, pat them dry, then deep fry them until theyre well done, placing them on paper towels to drain the extra oil. Meanwhile fry the onion until golden brown, add the beef and fry till done. Add the bell pepper, spices and water. Add the tomato sauce gradually, mixing each time. Simmer until the sauce has thickened (20-30 mins). In a pyrex dish, place a layer of egglpants, then half the meat sauce, then another layer of eggplants, then the rest of the meat sauce. Bake in the oven for 30 minutes on 350. Serve with pita bread.
good luck
Taha | |
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| Eggplant...any ideas?
Posted: 5/13/2007 11:33:48 AM | Eggplant - lucky you! Two ideas: slice eggplant and brush with olive oil. Sprinkle with fresh black pepper, dried or fresh rosemary, basil, oregano, thyme (or experiment with some herbs as you choose). Grill or bake in an oven on high until slightly browned and dried, turning frequently. You can eat the slices then as a snack or on bread as a sandwich. This method of cooking also works well on mushrooms.
Eggplant lasagna (my absolute favorite!):
Warm 1/3 cup olive oil in a wide frying pan. Add 1 large chopped onion, 2 cloves chopped garlic, 1/4 pound sliced mushrooms and sautee, stirring frequently, for 15 minutes. Add a large can of plum tomatoes (28 oz or more), an 8 ounce can of tomato sauce, 1/2 cup red wine, a shredded carrot, 1/4 cup chopped parsley, 2 t oregano, 1 t basil, 1 t salt, and 1/4 t black pepper. Bring to a boil, reduce heat and cover. Allow to simmer about 30 minutes.
Cook or partially cook 1 pound of lasagna noodles. Spread about a cup of sauce on the bottom of a lasagna-sized pan. Put on third of the noodles over the sauce (about 6 noodles), dot with 1/3 of a 1 pound container of ricotta cheese, sprinkle with 2/3 cup of shredded mozzarella and 3/8 cup of freshly grated Parmesan cheese. Repeat with sauce, noodles, and cheeses two more times. Finish with the last of the sauce and the Parmesan. Bake, uncovered in 350 degrees or a moderate oven for 40 to 50 minutes. Let sit for a few minutes before cutting. | |
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| Eggplant...any ideas?
Posted: 5/13/2007 5:39:21 PM | | Dip in olive oil after slicing in 3/4 inch peices. Add salt, smoked paprika, crushed garlic. Put on the grill brown and flip. Smoked paprika is the key! | |
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| Eggplant...any ideas?
Posted: 5/13/2007 6:22:23 PM | Hmm personally I hate it, but it's a good veg to use as filler. Marinates well, but be cautious if you're watching calories, the little buggers suck up oil like a spunge...
lot of the standard stuff here, so for something a little different you could do them up in a tempua batter along with other veg of your choice..sweet potatoes, onions, bok choy, peppers, mushrooms, etc...your tempura should be very cold and your oil hot, also the consistency of your batter should be more liquidy and not too think ,other wise you'll end up with veg stuffed doughnuts.
Caviar d'aubergine is another...cut them lenght wise in half. score them, lotsa olive oil, then paprika, oregano, and steak spice. lay them out on a tray skin side down and roast them in the oven at 350 till they become soft. When done, discard the skins and put all the eggplant meat into a bowl. Add a little finely chopped garlic, and chille sauce, season to your taste.
Use it however u want after..add to pasta, serve with blackened duck breast, great with grilled shrimp....be creative, its a side dish that will work with alot of different things. | |
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| Eggplant...any ideas?
Posted: 5/13/2007 6:48:24 PM | Wow! all those impressive ideas! Mine is very simple but I like it. Slice the eggplant thinly into the bottom of a casserole dish, cover it with canned tomatoes, and cook on 350 til the eggplant is tender. Sprinkle with some bread crumbs, let them brown, youre done.
Or put your favorite spaghetti sauce over the slices. When they are done, melt mozarella cheese over it. | |
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| Eggplant...any ideas?
Posted: 5/13/2007 7:01:15 PM | This is a simple one.
My grandmother made this for me all the time when I was a child..
Take the eggplant and peel it.
Slice it, thin or alittle thicker, depending on how you like it.
Dip the eggplant in a milk and egg mix.
Then dip it in flour, with a little salt and pepper sprinkled in.
fry it in a pan using olive oil till they are golden brown...DONE
YUMMY | |
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| Eggplant...any ideas?
Posted: 5/13/2007 7:24:49 PM | This is a great take on eggplant parmesean
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17752,00.html?rsrc=search
The eggplant is sliced into "pasta" and sauteed with the other ingrediants | |
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| Eggplant...any ideas?
Posted: 5/13/2007 7:34:13 PM | lucky you cee turtle...send some my way.
Ok...eggplant italian style-this recipe is for one eggplant. No chef, just 1st generation italian here...lol!
cut eggplant in half long ways. scoop out insides with a spoon, getting as much of the "meat" as you can.
cook the 'meat' in a skillet with olive oil, (about 1/4 cup) 1 onion, garlic, salt, pepper to taste and any other spices you like (we love cayenne pepper in ours). saute until the onions are clear, (about 15 minutes) remove to a bowl and add bread crumbs (or dryed bread) 1 egg , grated romano cheese and a little water if needed to make a texture simialr to dressing.
Put the dressing into the eggplant halves, top with any tomato sauce, (homemade is best) a little more grated romano (parmesean is ok too)
bake at 350 for an 45minutes..cover with foil in 9x13 cake pan...remove cover cook addition 15 minutes uncovered.....tip I put about 1/4 inch of water in the pan ( softens the outside shell in case you want to eat it) yummmmmmy | |
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