What are so good ways to cook eggplant? I would like recipes from all over especially Arabic please?!


Question: What are so good ways to cook eggplant!? I would like recipes from all over especially Arabic please!?
Answers:
Baigan Bharta

Ingredients

1 egg plant (brinjal) (should be fat and big)
1 big onion
3-4 green chillies
2 small tomatoes
1/4 tsp red chilli powder
salt to taste
oil
green coriander to garnish

Method

If you have an oven, preheat the oven to 300 degrees!. Put the Egg Plant in the baking sheet and keep checking it/turning it till the outer skin starts cracking and can be peeled off without difficulty!. Remember, this process has to be done carefully so that the inner part of the EggPlant is also cooked well!.

If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily!.
Allow the eggplant to cool a little!. Peel the outer skin of the eggplant!.
When the skin is removed, crush the eggplant using knife/spoon well so that it has an even consistency!.
Put some oil in a pan!. When hot put the ( finely chopped onion) into it!.
When the onions are light golden brown, add the (finely cut)green chillies!.
Heat it for 2-3 minutes!. Add all the masalas!.
Add the eggplant to it!. Stir it well and crush the eggplant as much as possible!.
Heat it for 5 minutes!.
Garnish with coriander leaves and serve hot with Parathas/Rice!.Www@FoodAQ@Com

i like eggplant romano!.
coat sliced eggplant in egg and fry slowly!. when done put a layer in bottom of caserol dish!. then cover with cheese!. i use american chese, you can also use ragotta!. then cover with tomato sause !.any jared sause will do!. then eggplant again etc!. till you get to the top!.end with sause!. bake in oven at 300 for abot a 45 mun!. taste great!.Www@FoodAQ@Com

Ingredients

ARABIC EGGPLANT STEW
2 pounds eggplant
3 onions (6 oz!. each), chopped
1 tablespoon olive oil
1 can (14 oz!.) garbanzos
2 cans (14 1/2 oz!. each) diced tomatoes
Salt and pepper
Instructions
1!. Rinse eggplant!. Trim off and discard stems!. Cut eggplant into 2-inch cubes!.

2!. In a 9- by 13-inch pan, mix eggplant, onions, and oil!.

3!. Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes!.

4!. Drain and rinse garbanzos!. Drain tomatoes and reserve juice!. Measure juice and add water to make 1 1/3 cups!.

5!. Add garbanzos, tomatoes, and juice mixture to eggplant!.

6!. Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes!. Add salt and pepper to taste!.

Makes 8 servings
http://www!.kidsturncentral!.com/holidays/!.!.!.

Baba Ghannouj
six servings
1 large, dark-skinned eggplant
3 Tbsp!. tahini
1/2 cup lemon juice
3 garlic cloves, mashed in mortar with salt
3/4 tsp!. salt
1/2 cup parsley, chopped finely
Bake eggplant in 350° oven until soft!. Or, which is more tasty, broil eggplant under gas flame or on grill until it is very soft and the skin is blackened!. Remove most of skin!. (A little skin left in tastes good!.) Place cooked eggplant, lemon juice, garlic, tahini, and salt in processor and process lightly until just mixed!. (Or mash together with a fork!.) Mix parsley Eggplant with Yogurt and Meat
six servings
2 large eggplants, peeled, sliced 3/4 in!. thick
1 lb!. ground lamb
1 onion, chopped
1 tsp!. allspice
1 tsp!. cinnamon
1/2 tsp!. pepper
3 cloves garlic
2 cups Cooked Yogurt
olive oil
pine nuts
Sprinkle eggplant with salt!. Let sit in colander for at least 1/2 hour!. Dry eggplant on paper or cloth!. Sauté in oil until brown!. Drain!. Fry together meat, onion, allspice, cinnamon, pepper and salt to taste (1 tsp!.)!. Drain meat mixture!. Mix garlic to yogurt!. (I mash the garlic with salt!.) Place eggplant in baking dish, cover with meat mixture, and top with yogurt!. Bake at 350 for 45 minutes!. Serve with rice!.

(Note, I have cheated to save time and used plain yogurt out of the container!. It tastes good, but it tends to separate when cooked and the appearance is not as elegant!.) I would also top with browned pine nuts if available before serving!.

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Eggplant with Yogurt and Meat
six servings
2 large eggplants, peeled, sliced 3/4 in!. thick
1 lb!. ground lamb
1 onion, chopped
1 tsp!. allspice
1 tsp!. cinnamon
1/2 tsp!. pepper
3 cloves garlic
2 cups Cooked Yogurt
olive oil
pine nuts
Sprinkle eggplant with salt!. Let sit in colander for at least 1/2 hour!. Dry eggplant on paper or cloth!. Sauté in oil until brown!. Drain!. Fry together meat, onion, allspice, cinnamon, pepper and salt to taste (1 tsp!.)!. Drain meat mixture!. Mix garlic to yogurt!. (I mash the garlic with salt!.) Place eggplant in baking dish, cover with meat mixture, and top with yogurt!. Bake at 350 for 45 minutes!. Serve with rice!.

(Note, I have cheated to save time and used plain yogurt out of the container!. It tastes good, but it tends to separate when cooked and the appearance is not as elegant!.) I would also top with browned pine nuts if available before serving!.

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http://www!.wareh!.org/recipes/arabic!.html


INGREDIENTS (Nutrition)
7 cups water
2 onions, chopped
1 tablespoon chopped garlic
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons garam masala
1 pinch salt and ground black pepper to taste
2 cups cooking oil
2 cups lamb meat, cut into small pieces
1 large eggplant, cut into 3/4-inch slices
2 zucchini, cut into 1/4-inch slices
1 cup broccoli
1 cup cauliflower
1 1/2 cups jasmine rice
1 (16 ounce) container plain yogurt
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DIRECTIONS
Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot!. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes!. Separate the lamb from the liquid and set aside!. Transfer the liquid to a bowl!.
While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat!. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain!. Use the same procedure to fry the zucchini and the cauliflower!. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain!.
Layer the lamb into the bottom of the large pot!. Arrange the eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers!. Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish!. Pour the reserved liquid from the beef over the mixture until it is completely covered!. Add water if needed!.
Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes!. Remove the lid from the pot!. Place a large platter over the pot and flip the pot so the dish is 'upside down' on the platter!. Serve with yogurt on the side!. http://allrecipes!.com/Recipe/Upside-Down!.!.!.

LInks for Eggplant recipes
http://en!.wikibooks!.org/wiki/Cookbook:Eg!.!.!.

COOKBOOK
http://www!.amazon!.com/Eggplant-Cookbook-!.!.!. Bharta (Pakistani)
From: Tahira Siddiqi


1-1!.5 lb eggplant
1 onion - chopped
1 tomato chopped, or 1 tbsp tomato paste or 1 tsp tamarind paste
1 tsp cumin seed
1 jalapeno - chopped
1 tsp salt
1/2 tsp red pepper
1 tbsp cooking oil
Prick the eggplant in several places and then microwave until soft and pulpy!.
Wait until cool enough to handle!.
Scrape all the flesh out and mash!.
Heat oil over medium heat, when hot, add cumin seeds!.
When they sizzle, add all other ingredients!.
Stir well to mix!.
Cook over med-low for about 15 minutes!.


EGGPLANT OF THE WORLD * TRY GREEK/ RUSSIAN RECIPES TOO!.
http://allrecipes!.com/Recipe/Russian-Egg!.!.!.Www@FoodAQ@Com

Here are several you might enjoy but I started with my absolute favorite!. THis is the reason that I would grown eggplant if I could!.

Baba Ghannouj
(Eggplant Dip)


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1 large round eggplant (aubergine)
2 or 3 cloves of garlic
60 milliliters (3 oz!., 4 Tbs!.) tahina
60 milliliters (2 oz!., 4 Tbs!.) lemon juice
salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to garnish
Cook the eggplant in a hot oven or on a fork over the flame of a gas stove!. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces!. Mash two or three cloves of garlic to a paste with about the same volume of salt!. Add eggplant, mash to a smooth consistency and blend the tahina and lemon juice to make the Arab version of this dish; omit the tahina for the Turkish version!. Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper!. Serves five!.
Recipe from "Aramco World" magazine March - April 1988




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Salatat Bazinjan Eswed Bel-Filfil
(Eggplant and Chili Pepper Salad)


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4 eggplants
4 tomatoes (cut in rings)
3 green chili peppers
1/2 cup white vinegar
1/2 cup corn oil
1/2 t!. ground black pepper
salt
Wash, peel, and cut the eggplant into medium sized rings!. Put in a sieve, sprinkle with salt!. Leave for half an hour, then wash off the salt and drain!. Dry with towel and fry each piece on both sides until golden brown!. Place on paper towels to soak up the excess oil!. Fry the tomato rings!. Place the eggplant, followed by tomato rings on a plate!. Clean the chili peppers by cutting off the stalk and removing the seeds, Wash, dry, cut into rings and fry!. Place on top of the tomato rings!. Mix the vinegar, salt and pepper together and pour over the vegetable rings!. Serve chilled!.

Recipe from "Saudi Arabia Magazine" (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Spring 1995
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Yogurt with Roasted Eggplant


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2 scallions
1 medium-sized eggplant (about 3/4 pound)
2 cups plain yogurt
1 clove garlic, peeled and mashed to a pulp
3 T!. minced fresh mint
3/4 to 1 t!. salt
2 T!. olive oil
Freshly ground black pepper
Cut the scallions into paper-thin rounds three-quarters of the way up their green sections!. Put in a bowl!. Pour 4 cups of ice water over them!. Cover and refrigerate for an hour!.
Prick the eggplant in five to six places with a fork!. Now lay it directly over or under a flame!. If you are roasting it on top of the stove, keep the heat on low!. If you are roasting it under the broiler, keep the eggplant a few inches away from the heat!. As one side gets charred, turn the eggplant over slightly, using a pair of tongs to do so!. Roast the entire eggplant this way!. It should turn very limp by the time it is done!.

Peel the eggplant under cold running water and leave it to drain in a colander for 5 minutes!. Then mince the flesh!.

Put the yogurt in a bowl and beat lightly with a fork or a whisk until smooth and creamy!. Add the eggplant, garlic, mint, salt, olive oil, and black pepper!. Drain the scallions and pat dry!. Add them to the yogurt and mix!.

Serve at room temperature or chilled!.

Serves 6!.


From "World-of-the-East Vegetarian Cooking" by Madhur Jaffrey



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Patlican
(Fried Eggplant with a Yogurt Sauce)


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This is a delicate, melt-in-the-mouth dish that tastes best if eaten as soon as the eggplant is fried!. Although it is not traditional, I have removed the eggplant skin, because it tends to get quite tough when fried!. I often serve 2 or 3 slices per person as an appetizer, each slice dotted with a dollop of the yogurt!.

1 (3/4-pound) eggplant
1 t!. salt
1 T!. lemon juice
Olive oil for shallow frying
Yogurt prepared as in the recipe for Yogurt with Garlic
Peel the eggplant and cut it into 1/2-inch-thick slices!. Lay the slices out flat on a board!. Sprinkle with 1/2 teaspoon salt and 1-1/2 teaspoons lemon juice!. Rub this in!. Turn the slices over and repeat with another 1/2 teaspoon salt and the remaining lemon juice!.
Put the salted slices in a bowl and leave for 30 minutes!.

Heat 1/4 inch olive oil in an 8- to 10-inch skillet over a medium flame!. When hot, put in as many slices as the skillet will hold in a single layer!. Fry about 2 to 3 minutes on each side or until eggplant turns a rich reddish-brown!. Remove with a slotted spoon and arrange on a serving plate!. Do all the slices this way!. Serve the yogurt as a sauce!.

Serves 2-4!.


From "World-of-the-East Vegetarian Cooking" by Madhur Jaffrey

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Ablama
(Stuffed Eggplant)


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12 eggplants, from 3 to 4 inches long, stemmed
3/4 cup olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed
3/4 lb!. ground beef
1/2 cup rice, rinsed
salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon oregano
1/2 cup pine nuts
yogurt sauce
Core the eggplants with a sharp knife or, better yet, with an eggplant corer (found in Middle Eastern stores), making sure not to break the skins!.

In a frying pan, heat 1/2 cup of the oil and sauté the eggplants over a medium heat, turning often until they cook on all sides; then remove and place in a strainer to drain and cool!.

To the same oil, add the onion and garlic; then sauté over a medium heat for a few moments!. Add more oil if the onions begin to stick!. Stir in the meat, rice, salt, pepper, allspice, cinnamon, and oregano and stir-fry until the meat is browned!. Remove and allow to cool!.

In the meantime, heat the remaining 1/4 cup of oil in another frying pan and add the pine nuts; then stir-fry over a medium heat until they turn golden brown!. Remove and drain!.

Make a filling by mixing the pine nuts with the meat mixture!. Stuff the eggplants; then set aside!.

Prepare the yogurt sauce!. Place the stuffed eggplants in the yogurt; then simmer uncovered over very low heat, for 30 minutes!. Serve hot!.

From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters

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Imam Bayildi
Vegetarian Stuffed Eggplant


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This dish, Imam Bayildi, literally means, "the Imam fainted"!. As the legend goes, a certain Imam (Muslim religious leader), after observing a holy day and ending a long fast, was so taken with the delicious aroma of this dish, he fainted dead away!. The dish was named in his honor!.
4 small eggplants, washed and dried
1/8 cup olive oil or vegetable oil
2 onions, coarsely chopped
3 cloves garlic or 1 tsp!. garlic granules
2 each green peppers, seeded and chopped, and tomatoes, peeled and chopped
1/2 cup tomato paste
1/2 cup finely chopped parsley
Salt to taste
2 cups water, more or less as needed
Equipment: Potato peeler, large-size skillet, mixing spoon, 9- x 13-inch baking pan (large enough to hold 4 eggplants and water)!.

1!. Cut a 1-inch-deep slice from stem end down the length of each eggplant!. With small spoon, scoop out pulp, leaving about 1/4-inch wall around sides!. Set scooped-out pulp aside!. Sprinkle inside of shell with salt, and turn upside down on work surface for about 1 hour to drain!.

2!. Heat oil in skillet over medium-high heat!. Add eggplant pulp, onions, garlic, and peppers, mix well, and fry until onions are soft!. Reduce heat to simmer, stir in tomatoes, tomato paste, and parsley!. Add salt to taste, mix well, simmer for 5 minutes longer, and remove from heat!.

3!. Rinse eggplants to remove salt, pat dry, and place side-by-side in baking pan!. Fill each with eggplant mixture!. Pour about 1 inch of water in baking pan with eggplants and bake in oven for 45 minutes or until eggplants are tender when poked with fork!. Serves 4!.

Serve hot or cold as a main dish!. Each person is served a whole eggplant!.

From "The Multicultural Cookbook for Students" by Carole Lisa Albyn



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