What are some ways of cooking eggplant?!
Answers: besides frying it
I love eggplant parmigiana, and I make mine without frying the eggplant first - I think it's much better (and obviously healthier) this way, plus I just think it tastes fresher. I'm including the recipe for the sauce, but you can use a jar of your favorite store-bought sauce, instead, to make it even way easier!
2 Tablespoons olive oil
1 carrot
1 medium onion
1 stalk celery
2 cloves garlic
1 28 oz can whole tomatoes
1 6 oz can of tomato paste
1 Cup water
1/2 Cup red wine (optional)
1 medium to large eggplant
8 oz fresh mozzarella, thinly sliced
1/2 Cup grated parmesan cheese
For the sauce: Finely chop the carrot, celery and onion. Smash the garlic but don't chop. Saute the vegetables in olive oil in a large sauce pan. When golden but not brown add the tomatoes, squishing each one with your hands. Sorry, this is a very hands on recipe! then add the tomato paste and rinse out the tomato paste can with the water and add to the pan. Add the red wine if desired. Simmer for 30 minutes and taste for seasonings. You can add dried basil and oregano if you like but I prefer a couple of fresh leaves of basil.
Slice the eggplant into 1/4 or 1/3 inch slices crosswise. Salt the slices on each side and place in a clean sink or in a basin. Leave the eggplant to sweat for at least 30 minutes. Wash the salt off the slice and pat dry with a paper towel. Be gentle! Spray a sheet pan with cooking spray. Place the slices of eggplant in a single layer on the pan and spray the tops with cooking spray. Place in broiler. Watch carefully! You want the slices to brown, but not burn. When they are brown turn them over and brown on other side. Leave the oven on, but turn the heat down to 375 degrees.
In a glass baking pan place 1/2 cup of sauce and make a single layer of eggplant slices--about 8 or so. Layer each slice of eggplant top with a slice of mozzarella a sprinkle of parmesan and an spoonful of sauce, repeat. Top final slices with sauce and parmesan. Bake with a piece of foil covering the pan for 20 minutes. Remove foil for last 5-10 minutes. Serve with spaghetti and sauce and a sprinkle of parmesan.
Enjoy!
Ratatouille / Capanada
This is a very forgiving recipe. Proportions can be varied. You can use all green peppers, add zucchini, add the ends of fresh tomatoes lying around, etc. It is easily doubled, better made ahead, and keeps up to a week. Kids love it and never realize they are eating eggplant. It makes a lovely pasta sauce and a good omelet (especially with a little sour cream). You can add a few nuts, cover it with cheese, and put it under the broiler to make a nice little casserole for lunch. Enjoy.
2 TBSP Olive Oil
1 Large Onion, diced
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
6 Cloves Garlic (as directed)
1 Eggplant (1# or so), cubed w/ skin
1 Large Can S&W Diced Tomato
1 Tsp Thyme
1 tsp Rosemary
2 Tsp Oregano
2 Bay Leaves
Salt and Pepper
2-3 TBSP Capers
1 Cup Olives , sliced or bite size
(Olive Oil)
French or Italian Bread, sliced
Dice onion, heat olive oil in large, heavy sauté or casserole pan, and begin to sauté over medium high heat. Stir as needed to avoid color. Chop or slice garlic and add to onions. Continue to stir as needed. Diced bell peppers and add to onion mixture. Stir as needed. Dice Eggplant and add to mixture. Stir as needed. When eggplant has begun to soften, add canned tomatoes, thyme, rosemary, bay leaves, two more garlic cloves minced or pressed, salt and pepper. Reduce heat and simmer 25-30 minutes. Serve warm as ratatouille.
To make capanada: Chill, add capers, olives, two more minced or pressed garlic cloves, and (optionally) good flavorful Extra Virgin Olive Oil. Serve with sliced bread rounds.
EGGPLANT PARMESAN
1 large eggplant
10-12 medium sized mushrooms (sliced)
pasta sauce (no added vegetables; plain)
1/2 lb. mozzarella cheese (shredded)
Italian bread crumbs
vegetable oil
3 eggs
salt (optional)
Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; don't eat.
Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.
Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at on time, the crumbs will get sticky and chunky.
Add oil to a medium fry pan, but just enough to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don't overcook; just let them get crispy on the outside. Add oil as necessary; don't let the pan dry out or burn.
Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple hand fulls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375 degree oven for 15 minutes (oven temps vary). Add another couple hand fulls of cheese and bake uncovered for about 8-10 minutes .
YU HEING KEI GI. its chinese, a.k.a. "spicy eggplant" or "eggplant with meat bits" google the recipie because it is the BEST THING IN THE WORLD!!! its my FAVOURITE dish!! you should try but if you don't like asian food PLEASE STILL TRY IT!!!
olive oil in deep pot
fresh garlic
onions
ginger
cook until blended together
add chunks of egg plants (cubed)
mix altogether
Add water, put lid on and cook about 45 minutes.
sometimes I throw in potatoes also
mmmmm good
I like to slice mine on a bias, sprinkle it with olive oil, salt, pepper and Italian herbs and grill it. Otherwise...
Ratatouille--saute diced eggplant with onion, tomato, garlic and some herbs like oregano and basil.
Babaganoush--I've never made this, but it's a roasted eggplant spread with garlic and olive oil, similar to hummus.
Try this: a "cousin" of the middle eastern baba ghanouj
Ingredients:
6-7 Chinese eggplants
1 onion, minced
3-4 garlic cloves, crushed
2-3 tbsp olive oil
3-4 tbsp mayonnaise
2 tbsp milk
1 zucchini peeled and boiled until soft
salt, pepper
Put the eggplants on a non stick griddle, over high heat. Leave them until the peel starts to blacken, then turn them on the other side until all peel is black and breaks easily.
Remove the burned peel (carefully, the inside is very hot) and leave the core to drain for 1/2 hr. or until is cooled
Blend the core in a food processor w. all the remaining ingredients until everything gets creamy. Can pe spread on whole grain bread, filled in pastry shells or spread on crackers