Any good eggplant recipes that YOU have tried?!
(please provide a recipe that you have tried, thank you)
Answers: I have 2 large eggplants. Any ideas?
(please provide a recipe that you have tried, thank you)
I like to slice them about a quarter inch thick, bread them and fry them in a skillet of oil.
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
In a large pot, cook the linguine as package directs. Drain well. Place linguine in a large bowl and toss with two tablespoons olive oil. Set aside.
In the same pot, heat the remaining oil over medium-high heat. Sauté the eggplant for fifteen minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about five more minutes. Add the tomatoes, parsley, and linguine and toss gently until heated. Serve immediately.
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.
bread them and fry in a skillet. next put under broiler topped with provolone and sliced tomato. place on a hoagie and top with marinara and parmesian cheese. you just made a delicious eggplant parmesian sandwhich.
Here is one of our favorites:
http://www.kraftfoods.com/kf/recipes/rec...
We also like the frozen dinner from Michael Angelo that we buy from the grocery store. You might want to try that some other time.
This link is for an eggplant recipe called Mediterranean Caviar. It is a spread made from eggplant, roasted peppers and other yummy stuff. It's a great dip for pita and is really good on fresh bread.
http://www.paula-wolfert.com/recipes/cav...
Eggplant patties
2 eggplants, peeled and cubed
1/4 cup finely diced onion
1 cup grated sharp cheddar cheese
1 tablespoon grated parmesan cheese
1 cup Italian seasoned breadcrumbs
2 large eggs
2 tablespoons chopped fresh basil
3 tablespoons minced yellow onions or red onions
2 garlic cloves, minced
aspoon salt, to taste
fresh ground black pepper to taste
Vegetable oil for frying patties.
1. In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes.
2. Drain and mash.
3. Stir in remaining ingredients except oil.
4. Shape into patties.
5. Fry in hot oil until golden brown, about 5 mins on each side.
Note: I've added 1/2 cup whole kernal corn to these and it's delicious. You can use any breadcrumbs that you like.
It may sound gross, and even though I have never tasted it I have actually always wanted too because I have heard it is tasty. :D (Hey, at least I am being honest that I have never tried it unlike some other people) It is not supposed to be sweet like dessert obviously just like a casserole kinda.
Eggplant Pie
Ingredients:
2 meduim. eggplants, pared and cut in 1/2 inch slices
1/2 cup flour
Salt and pepper (added to flour to make seasoned flour)
1/2 cup vegetable oil
1/2 cup onion, finely chopped
1/2 cup green bell pepper, chopped
1 to 2 clove garlic, crushed
2 tbsp. vegetable oil
2 tbsp. parsley, finely chopped
1/2 tsp. salt
1 dash pepper
1 can (16 oz.) tomato sauce
4 to 5 oz. Mozzarella cheese, sliced
2 eggs, slightly beaten
3 tbsp. Parmesan cheese, grated
Directions:
Dip eggplant slices in seasoned flour, brown slices lightly in oil keeping at least 1 tablespoon of oil in skillet during cooking. Drain slices. Sauté onion, green pepper and garlic in 2 Tb.. oil about 5 minutes. Add parsley, salt, pepper, and tomato sauce; simmer 5 minutes. Spoon half the sauce into large shallow casserole; arrange solid layer of eggplant slices; top with Mozzarella cheese slices. Add rest of sauce, top with remaining eggplant slices. Combine eggs and Parmesan cheese; pour over eggplant. Bake at 325°F for 35-40 minutes.
Eggplant dip is amazing- roast them and scoop em out into a blender, mix with yoghurt, garlic, tahini and lemon juice. Dip away!!