I need a good baked eggplant recipe?!
I have one large eggplant and no recipe! I've looked some recipes up, but they require rigotta, bread crumbs, and various spices that I have not even heard of!. I'm not a very good cook, but I LOVE eggplant!!
Any good recipes or ideas!?
Thanks!Www@FoodAQ@Com
Any good recipes or ideas!?
Thanks!Www@FoodAQ@Com
Answers:
Well pretty much any recipe is going to require additional ingredients!. To just bake eggplant:
Preheat oven to 425 deg F
Slice the eggplant to half inch thick slices
Spread the eggplant slices on paper towels!. Sprinke salt evenly over the slices (not much, about a teaspoon)!. Put paper towels on top!. Wait about 10 mins and press down - this will get rid of the excess moisture!.
Put the eggplant slices on a baking sheet coated with cooking spray!. Cook in the oven 8 minutes per side!. You may have to do this in batches!.
Eggplant goes well with:
Thyme
Oregano
Tomatoes
Mozarella
If you choose to use one of the spices (use either thyme or oregano, not both), sprinkle this on top of the eggplant while cooking!. If you choose to use tomatoes, use either raw fresh tomatoes or bake canned tomatoes on the oven alongside the eggplant, or fry the tomatoes on the stove!.
For a tasty baked eggplant recipe that doesn't require any of the above ingredients offensive to you:
Moussaka, from Cooking Light:
http://find!.myrecipes!.com/recipes/recipe!.!.!.
I also like eggplant parmigagna, which requires breadcrumbs, sauce, and mozarella, or eggplant lasagna!.Www@FoodAQ@Com
Preheat oven to 425 deg F
Slice the eggplant to half inch thick slices
Spread the eggplant slices on paper towels!. Sprinke salt evenly over the slices (not much, about a teaspoon)!. Put paper towels on top!. Wait about 10 mins and press down - this will get rid of the excess moisture!.
Put the eggplant slices on a baking sheet coated with cooking spray!. Cook in the oven 8 minutes per side!. You may have to do this in batches!.
Eggplant goes well with:
Thyme
Oregano
Tomatoes
Mozarella
If you choose to use one of the spices (use either thyme or oregano, not both), sprinkle this on top of the eggplant while cooking!. If you choose to use tomatoes, use either raw fresh tomatoes or bake canned tomatoes on the oven alongside the eggplant, or fry the tomatoes on the stove!.
For a tasty baked eggplant recipe that doesn't require any of the above ingredients offensive to you:
Moussaka, from Cooking Light:
http://find!.myrecipes!.com/recipes/recipe!.!.!.
I also like eggplant parmigagna, which requires breadcrumbs, sauce, and mozarella, or eggplant lasagna!.Www@FoodAQ@Com
YUMyumYUM!!!
((this includes breadcrumbs but its a really easy recipe))
INGREDIENTS
* 1 eggplant
* 1 egg, beaten
* 1 (8 ounce) container sour cream
* 2 cups Italian seasoned bread crumbs
* 3 tablespoons all-purpose flour
number of stars
DIRECTIONS
1!. Preheat oven to 325 degrees F (165 degrees C)!. Grease a cookie sheet!.
2!. Wash eggplant and slice into 1/4 to 1/2 inch slices!. In a medium bowl, stir together the egg and sour cream until well blended!. Toss the eggplant slices with the flour to coat!. Dip one slice at a time into the batter then coat with the seasoned bread crumbs!. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray!.
3!. Bake in the preheated oven for 15 minutes, then turn the slices over and continue to cook for an additional 15 to 20 minutes, or until both sides are brown and crisp!.Www@FoodAQ@Com
((this includes breadcrumbs but its a really easy recipe))
INGREDIENTS
* 1 eggplant
* 1 egg, beaten
* 1 (8 ounce) container sour cream
* 2 cups Italian seasoned bread crumbs
* 3 tablespoons all-purpose flour
number of stars
DIRECTIONS
1!. Preheat oven to 325 degrees F (165 degrees C)!. Grease a cookie sheet!.
2!. Wash eggplant and slice into 1/4 to 1/2 inch slices!. In a medium bowl, stir together the egg and sour cream until well blended!. Toss the eggplant slices with the flour to coat!. Dip one slice at a time into the batter then coat with the seasoned bread crumbs!. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray!.
3!. Bake in the preheated oven for 15 minutes, then turn the slices over and continue to cook for an additional 15 to 20 minutes, or until both sides are brown and crisp!.Www@FoodAQ@Com
Grilled Eggplant, Tomato and Goat Cheese
1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
DIRECTIONS
Preheat grill for medium heat!.
In a large bowl, coat eggplant with olive oil and balsamic vinegar!. Season with salt and pepper!.
Arrange half of the eggplant slices on a tray!. Place a slice of tomato and a slice of goat cheese on each slice of eggplant!. Sprinkle a little salt and pepper on the tomatoes and cheese!. Top with remaining slices of eggplant, and secure each bundle with a toothpick!.
Lightly oil the grill grate!. Remove toothpicks, and arrange bundles on grate!. Cook about 7 to 8 minutes, then carefully flip!. Continue cooking for 6 to 7 minutes!.
Notes
To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious!
Fresh mozzarella can easily be substituted if you don't like goat cheese!.Www@FoodAQ@Com
1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
DIRECTIONS
Preheat grill for medium heat!.
In a large bowl, coat eggplant with olive oil and balsamic vinegar!. Season with salt and pepper!.
Arrange half of the eggplant slices on a tray!. Place a slice of tomato and a slice of goat cheese on each slice of eggplant!. Sprinkle a little salt and pepper on the tomatoes and cheese!. Top with remaining slices of eggplant, and secure each bundle with a toothpick!.
Lightly oil the grill grate!. Remove toothpicks, and arrange bundles on grate!. Cook about 7 to 8 minutes, then carefully flip!. Continue cooking for 6 to 7 minutes!.
Notes
To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious!
Fresh mozzarella can easily be substituted if you don't like goat cheese!.Www@FoodAQ@Com
Here is how I cook eggplant, not an American dish, but tasty!.
I make fried bread and have it as a meal served with a Mango chutney!.
Wash the eggplant, and V out a a deep but small section lengthwise!. Stuff it with several cloves of garlic slivered!.
a hot oven place eggplant on a cookie sheet or something similar, and bake until the skin is wrinkly and can be pulled away from the meat easily!.
Scoop the eggplant meat out in to a dish!. Add about 1/2 of a finely chopped onion, and a hot pepper if desired, and stir well!.
In a small skillet or pan heat a couple tablespoons of oil I use EVOO, and fry cumin seeds until almost blackened!.!. It will take about the small of your palm cupped!.!. it wil be about 25 seeds!. Pour the oil and seed over the onion and eggplant and toss well!.
Warm a couple of pita breads and either make a sandwich with it or eat separately, I like mine in sandwich form!.
I know it doesnt sound much, but it really is good!.Www@FoodAQ@Com
I make fried bread and have it as a meal served with a Mango chutney!.
Wash the eggplant, and V out a a deep but small section lengthwise!. Stuff it with several cloves of garlic slivered!.
a hot oven place eggplant on a cookie sheet or something similar, and bake until the skin is wrinkly and can be pulled away from the meat easily!.
Scoop the eggplant meat out in to a dish!. Add about 1/2 of a finely chopped onion, and a hot pepper if desired, and stir well!.
In a small skillet or pan heat a couple tablespoons of oil I use EVOO, and fry cumin seeds until almost blackened!.!. It will take about the small of your palm cupped!.!. it wil be about 25 seeds!. Pour the oil and seed over the onion and eggplant and toss well!.
Warm a couple of pita breads and either make a sandwich with it or eat separately, I like mine in sandwich form!.
I know it doesnt sound much, but it really is good!.Www@FoodAQ@Com
Stuffed Eggplant
2 medium eggplant
flour for dredging
2 eggs -- beaten
olive oil
1/2 pound sliced mozzarella
1 pound ricotta cheese mixed with
1 tablespoon parsley -- finely chopped
2 cups marinara sauce
grated cheese
Wash eggplant, remove stem, peel and slice lengthwise!. Dredge eggplant slices in flour!. Dip in egg and fry until golden brown!. Pat dry with paper towels!.
Place mozzarella in middle of eggplant!. Add scoop of ricotta cheese!. Roll and place seam side down in greased pan and top with marinara sauce!. Bake in 350F for 15-30 minutes!.
Eggplant Gratin
2 pounds japanese or round eggplants
oil for frying
3 tablespoons virgin olive oil
1 red onion -- finely chopped
1 garlic clove -- finely chopped
1/2 teaspoon herbes de provence
2 1/2 pounds ripe tomatoes -- peeled, seeded and
-- c
salt
pepper -- freshly milled
sugar -- if needed
1/8 teaspoon saffron threads
2 eggs
1 cup ricotta cheese
1/3 cup milk or whipping cream
1/2 cup grated parmesan cheese
10 large basil leaves -- cut or torn
into small pieces
3 ounces gruyere cheese -- shredded or thinly
-- s
SLICE EGGPLANTS diagonally about 1/2-inch thick!. Discard pieces that are all skin on one side!. If using round eggplants, halve them lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick!.
Generously cover bottom of wide skillet with oil!. When hot, add eggplant in single layer and fry until golden on both sides and flesh is tender!. Drain on paper towels!. Add more oil, if needed, and fry rest of eggplant!. Make sure oil is hot each time you add a new batch!.
FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs!.
Stir to coat onion with oil!. Cook gently until onions soften, 12 to 15 minutes!. Add chopped tomatoes, salt lightly and raise heat!. Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes!. Season to taste with salt and pepper!. If tomatoes are on the acid side, add sugar to taste to correct balance!. FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let stand a few minutes!. In bowl, beat eggs and stir in ricotta cheese, milk and Parmesan cheese!. Season with salt and pepper, then stir in saffron with liquid!. FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping!. Season with salt and pepper, scatter half the basil, add Gruyere!.
Make another basil-eggplant layer!. Cover with rest of the tomato sauce!. Pour custard over the top!. Preheat oven to 350F and bake 40 minutes or until custard sets and is a delicate golden brown!. Remove from oven and allow to rest a few minutes before servingWww@FoodAQ@Com
2 medium eggplant
flour for dredging
2 eggs -- beaten
olive oil
1/2 pound sliced mozzarella
1 pound ricotta cheese mixed with
1 tablespoon parsley -- finely chopped
2 cups marinara sauce
grated cheese
Wash eggplant, remove stem, peel and slice lengthwise!. Dredge eggplant slices in flour!. Dip in egg and fry until golden brown!. Pat dry with paper towels!.
Place mozzarella in middle of eggplant!. Add scoop of ricotta cheese!. Roll and place seam side down in greased pan and top with marinara sauce!. Bake in 350F for 15-30 minutes!.
Eggplant Gratin
2 pounds japanese or round eggplants
oil for frying
3 tablespoons virgin olive oil
1 red onion -- finely chopped
1 garlic clove -- finely chopped
1/2 teaspoon herbes de provence
2 1/2 pounds ripe tomatoes -- peeled, seeded and
-- c
salt
pepper -- freshly milled
sugar -- if needed
1/8 teaspoon saffron threads
2 eggs
1 cup ricotta cheese
1/3 cup milk or whipping cream
1/2 cup grated parmesan cheese
10 large basil leaves -- cut or torn
into small pieces
3 ounces gruyere cheese -- shredded or thinly
-- s
SLICE EGGPLANTS diagonally about 1/2-inch thick!. Discard pieces that are all skin on one side!. If using round eggplants, halve them lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick!.
Generously cover bottom of wide skillet with oil!. When hot, add eggplant in single layer and fry until golden on both sides and flesh is tender!. Drain on paper towels!. Add more oil, if needed, and fry rest of eggplant!. Make sure oil is hot each time you add a new batch!.
FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs!.
Stir to coat onion with oil!. Cook gently until onions soften, 12 to 15 minutes!. Add chopped tomatoes, salt lightly and raise heat!. Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes!. Season to taste with salt and pepper!. If tomatoes are on the acid side, add sugar to taste to correct balance!. FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let stand a few minutes!. In bowl, beat eggs and stir in ricotta cheese, milk and Parmesan cheese!. Season with salt and pepper, then stir in saffron with liquid!. FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping!. Season with salt and pepper, scatter half the basil, add Gruyere!.
Make another basil-eggplant layer!. Cover with rest of the tomato sauce!. Pour custard over the top!. Preheat oven to 350F and bake 40 minutes or until custard sets and is a delicate golden brown!. Remove from oven and allow to rest a few minutes before servingWww@FoodAQ@Com