Easy way to cook eggplant?!


Question: What can I make with it?


Answers: What can I make with it?

roasted eggplant with BBQ sauce on it taste just like beef ribs. It is very good.

You can also make Baba ganoush (sometimes spelled baba ghanoush), a Middle Eastern spread and dip is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). This vegetarian and vegan recipe is particularly hummus-like, since it uses some chickpeas for a thicker texture.

tINGREDIENTS:

* 1 large eggplant
* 1 can chickpeas, drained (garbanzo beans)
* 3 cloves garlic
* 1/4 cup lemon juice
* 3 tbsp tahini
* dash sea salt
* 1/4 cup olive oil
* 2 tbsp fresh chopped parsley (optional)

PREPARATION:
Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth.
Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand.

Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ghanoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap.

Eggplant ice cream of course! Yum-yum-yummy as can be!

Eggplant casserole baked with Cheddar cheese, cream and bread crumbs.

INGREDIENTS
1 eggplant, peeled and diced
1 cup shredded Cheddar cheese
1 cup diced toasted bread
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 teaspoon poultry seasoning



DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Boil and drain eggplant. Mix in 1/2 cup of cheese and bread. Spoon into small casserole dish.
In a small bowl combine cream, flour and poultry seasoning. Pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.
Bake in preheated oven for 30 minutes.

You can peel it, slice into chunks and steam it. Then mix it up with some soya, garlic, fresh ginger, chilli and rice vinegar, and chill it well. This makes a marinated eggplant salad. OR you can make babaganouj ( a fantastic dip) by roasting it, draining the water, then mixing with tahini, yogurt, lemon juice and garlic. Both delicious!

EDIT: i forgot- you can also make a ratatouille! Thats super easy...

I like to cut it into cubes and mix with red peppers, baby carrots, broccoli, and new pototatoes that are cut in half. Toss with salt, pepper, olive oil, balsamic vinegar,and fresh herbs. Roast at 400 for 50 to 75 minutes, until tender. Add mushrooms during the last 15 min if you like them.

Eggplant Parmesan
You could peel them if you prefer, cut into thick discs.
Bread it like you would a chicken cutlet in egg and Italian bread crumbs. Add parm cheese to the bread crumbs. Saute them in olive oil. Top with tomato sauce and mozzarella cheese. Bake until bubbly.
You could also do meat sauce with this.

Peel it. Slice it thin. Dip slices in flour. Dip floured slices in beaten egg. Dip again in flour and fry in hot oil. Salt and pepper to taste. Enjoy.

If you want you can layer up those slices with some Marinara sauce, mozzarella cheese, and parmesan cheese. Bake it for about 30 minutes at 350 degrees. You've got eggplant parmesean. Good stuff.

Authentic greek style:
Preheat oven to 350F.
Cut eggplants into 1/2inch slices.
Heat generous amount of olive oil in a frying pan, and fry sliced eggplants both side on high heat untill nice brown shows up here&there.
Spray or brush an large oven-safe pan
with oil, and lay the eggplant slices.
top each one with diced tomatoes(including juice), and then crumbled feta cheese, and then chopped parsley. Bake for 20~30 min untill cheese gets slitely burnt.
Serve hot.

Love eggplant! The easiest way to cook it is to slice it in half, length-wise and bake in the oven at 400 degrees for about 1/2 an hour and scoop out the meat with a spoon. Then there are lots of ways to eat it. A couple ways are:
Add mozzarella, tomato & basil then microwave until the cheese melts, yummy!
Add Harisa (a Morrocan spicy paste)& tomato paste, mix & eat, yummy & low fat too.

The eggplant is cooked and ready to add anything that sounds good to you.

one of the easiest and best ways to cook eggplant and other vegetables is to roast them. Simply peel and cut them, lay them on a baking sheet, season with salt and pepper or any other seasoning you like, and roast at 325-350 degrees for about a half hour. You might have to turn them once, depending on your bakeware and oven. Roasting really intensifies the flavor, it doesn't get much easier than this!

Eggplant parmesan like GiGi said except be sure to sprinkle the eggplant slices with a lot of salt first and let it sit for a while until it gets moist then rinse it off well enough to remove all the taste of salt and prepare her recipe....it sounds like it would turn out great.

This is so easy,

Slice it in to 1 inch thick slices
Rinse and let sit for about 15 minutes to get rid of bitterness

Spread each slice with lowfat Miracle Whip
Garnish each slice with grated parmesan and fresh ground pepper.

Bake at 375 for 20 to 25 minutes.

Yum and only 50 calories for 2 pieces.

A nice starter is to egg and bread crumb eggplant slices and shallow fry until golden, serve hot with lemon wedges.
Also Ratatouille if a very nice dish as a min course or accompaniment

I was going to recommend eggplant pizza which I make for my husband with chopped green onions, stir fried beef strips, green peppers, cheese and sauce. Its very delicious except its kind of the same as eating a pizza with mushrooms. You can hardly taste it.

this website is wonderful for easy ways to cook anything you want. I go here a lot for new recipes. There are so many recipes to choose from and they even list what country the dish originated from. I encourage you to take a look!

http://www.alleasyrecipes.com/search/sea...

baba ganouj is a popular middle eastern dip made out of eggplant..
you just prick the eggplant, bake it till soft, (some peel theirs, but I dont) just chop it up, throw it in the blender, add 1 garlic bud, juice of a half a lemon, 3 tablespoons olive oil, 2 tablespoons tahini sauce (sesame seed sauce) a little salt and puree.. eat with chips, or baked pita bread chips, spread on sandwiches, etc..

also a salad we make here in middle east..
slice 2 large eggplants into circles.. bake on sheet in oven brushed with little oil till browned..
also bake 2 pieces of pita bread, torn into bite size pieces or use un flavored tortilla chips.. layer bottom of casserolle dish with pita or tortilla chips.. then layer eggplant circles over these.. taking 4 cups of plain unflavored real yogurt, stir in juice from 1/2 lemon and 2 crushed garlic buds with salt and black pepper... pour this over eggplant layer, then sprinkle with chopped parsley.. allow to chill for 30min to an hour, then eat as salad.. with any roasted meat dish.. like baked lamb, roast beef, or roast chicken.. you can serve a side dish like rice or potatoes also...

Cut egg plant in cutlets accross the width.
Now you have rings.
If you want to, peel it first, but you do not HAVE to...
Now dip the egg plant rings in beaten egg and also in self raising flowr or crumbs...
Fry in hot oil until golden brown

Cut it into thin thin pieces then mix with food at the point of frying as you would when doing carrots and onions.

Eggplant salad, a great first course.
Roast an eggplant whole for 1 hour at 350. When it's cool enough to handle, cut it in half lenthwise and scoop out the insides. Mix with plain yogurt,(enough to make the salad the consistancy of mashed potatoes 1/2 cup to 1 cup, depending on the size of the eggplant) 1 tsp. garlic powder and 1/2 tsp chives. Add salt and pepper to taste. Serve on lettuce leaves.





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