What do I do with eggplant?!
I bought this large eggplant today because it was on extreme sale and don't know what to do with it!. It is sitting on the computer and I am talking to it!.Www@FoodAQ@Com
Answers:
You could slice it into thick steaks!. Then dredge in flour, egg then breadcrumbs and brown in some olive oil!. Serve it topped with a marinara or pesto sauce, and grated cheese!. Simple and yummy!.Www@FoodAQ@Com
CREOLE EGGPLANT SOUFFLé
1 large eggplant
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup mild cheddar or Velveeta, grated
1 tablespoon ketchup
1 teaspoon onion, grated
2 eggs, separated
salt and pepper, to taste
Preheat oven to 350°F!. Peel eggplant!. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender!. Drain and mash!. Set aside!.
Rinse out saucepan and add 1 cup milk; whisk in flour and heat milk to a simmer but do not boil!. Be careful not to allow bottom of pan to scorch!. Add butter!. When mixture has thickened (about 15 minutes) whisk in the mashed eggplant and grated cheese!. Add ketchup, grated onion, egg yolks, salt and pepper!.
Note: To save time, a hand blender or food processor can be used to blend ingredients up to this point!.
Beat egg whites until stiff but not dry!. Fold gently into eggplant mixture!.
Pour into a soufflé dish which has been lined on the sides with waxed paper to extend 2-3 inches above top edges (to allow soufflé to rise above the sides of dish)!.
Bake for 30-40 minutes at 350°F or until a knife inserted in center comes out clean!.
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MEXICAN EGGPLANT
1 lb eggplant
1/2 cup boiling water
1 onion, chopped
1/2 teaspoon salt
2 cups fresh tomatoes, chopped
1/2 cup onion, finely chopped
2 cloves fresh garlic, minced
1/3 cup green chilies, diced
1/2 teaspoon fresh basil, minced
2 eggs, beaten
1 cup Monterey Jack cheese, grated
Peel and cut the eggplant into 1 inch cubes!. Boil eggplant in salted water for 10 minutes!. Drain!. Combine remaining ingredients, except for the cheese!.
Spray or brush a 1 1/2 quart casserole (which has a cover) with oil!.
Cover and bake at 375F for 30 minutes!. Remove cover and reduce heat to 350F!.
Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly!.
Serves 4!.
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EGGPLANT AND SAUSAGE PENNE
1 eggplant, diced small
1 lb!. italian sausage
1/2 c!. red wine
2-3 whole garlic cloves, peeled
1 1/2 - 2 c!. beef broth
700 g!. canned whole tomatoes, drained and crushed by hand
olive oil
Saute eggplant and garlic in olive oil until eggplant is soft!. Remove to a plate!. In the same pan, cook the sausage!. Add the red wine and scrape up any brown bits on the bottom of the pan!. Reduce the liquid!. Add broth and the hand-crushed tomatoes!. Return eggplant to the pan and salt to taste!. Simmer up to one hour until the liquid has reduced slightly and sauce has thickened!. Serve over penne or any other hearty shaped pasta!.
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PASTA WITH EGGPLANT AND SAUSAGE
1 can of crushed tomatoes
2 cloves garlic
2 tablespoons olive oil
tomato paste
1 eggplant or 2 baby eggplants
1 lb!. sausage (all sweet or half hot)
1 box of rigatoni or other favorite pasta
1-4 teaspoons salt
1-4 teaspoons pepper, to taste
1 teaspoon basil, dried or fresh
Add olive oil to a large sauce pot on medium heat!. Sauté chopped garlic in oil until translucent!. Add tomatoes and enough paste to slightly thicken!. Let simmer!. In a skillet, sauté sausage in a little olive oil until browned!.
Cut sausage into slices!. Add to the tomato sauce and cover pot halfway!. Cut eggplant into thin slices leaving skin on!. Add to sauce, cover halfway and let sauce reduce!.
Cook pasta until al denté!. Save some of the pasta water to thin the sauce out to the consistency you would like it!.
Add sauce to pasta with some Parmesan cheese and enjoy!.
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A LA EGGPLANT
1 lg!. eggplant
1 can mushroom soup
1 (4 oz!.) can mushrooms, sliced
4 eggs, beaten
1 pkg!. Stove Top stuffing mix
Cheddar cheese, shredded
Peel and cook eggplant in small amount of water until tender!. Drain well and mash!. Add soup, mushrooms and eggs!. Prepare stuffing mix according to package directions and add to eggplant mixture!. Place in baking dish!. Top with cheese!. Bake at 350 degrees for 20 minutes!. also good using zucchini squash instead of eggplant!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Www@FoodAQ@Com
1 large eggplant
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup mild cheddar or Velveeta, grated
1 tablespoon ketchup
1 teaspoon onion, grated
2 eggs, separated
salt and pepper, to taste
Preheat oven to 350°F!. Peel eggplant!. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender!. Drain and mash!. Set aside!.
Rinse out saucepan and add 1 cup milk; whisk in flour and heat milk to a simmer but do not boil!. Be careful not to allow bottom of pan to scorch!. Add butter!. When mixture has thickened (about 15 minutes) whisk in the mashed eggplant and grated cheese!. Add ketchup, grated onion, egg yolks, salt and pepper!.
Note: To save time, a hand blender or food processor can be used to blend ingredients up to this point!.
Beat egg whites until stiff but not dry!. Fold gently into eggplant mixture!.
Pour into a soufflé dish which has been lined on the sides with waxed paper to extend 2-3 inches above top edges (to allow soufflé to rise above the sides of dish)!.
Bake for 30-40 minutes at 350°F or until a knife inserted in center comes out clean!.
~~~~~~~~~~~~~~~~~~~~~~~~~
MEXICAN EGGPLANT
1 lb eggplant
1/2 cup boiling water
1 onion, chopped
1/2 teaspoon salt
2 cups fresh tomatoes, chopped
1/2 cup onion, finely chopped
2 cloves fresh garlic, minced
1/3 cup green chilies, diced
1/2 teaspoon fresh basil, minced
2 eggs, beaten
1 cup Monterey Jack cheese, grated
Peel and cut the eggplant into 1 inch cubes!. Boil eggplant in salted water for 10 minutes!. Drain!. Combine remaining ingredients, except for the cheese!.
Spray or brush a 1 1/2 quart casserole (which has a cover) with oil!.
Cover and bake at 375F for 30 minutes!. Remove cover and reduce heat to 350F!.
Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly!.
Serves 4!.
~~~~~~~~~~~~~~~~~~~~~~~~~
EGGPLANT AND SAUSAGE PENNE
1 eggplant, diced small
1 lb!. italian sausage
1/2 c!. red wine
2-3 whole garlic cloves, peeled
1 1/2 - 2 c!. beef broth
700 g!. canned whole tomatoes, drained and crushed by hand
olive oil
Saute eggplant and garlic in olive oil until eggplant is soft!. Remove to a plate!. In the same pan, cook the sausage!. Add the red wine and scrape up any brown bits on the bottom of the pan!. Reduce the liquid!. Add broth and the hand-crushed tomatoes!. Return eggplant to the pan and salt to taste!. Simmer up to one hour until the liquid has reduced slightly and sauce has thickened!. Serve over penne or any other hearty shaped pasta!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PASTA WITH EGGPLANT AND SAUSAGE
1 can of crushed tomatoes
2 cloves garlic
2 tablespoons olive oil
tomato paste
1 eggplant or 2 baby eggplants
1 lb!. sausage (all sweet or half hot)
1 box of rigatoni or other favorite pasta
1-4 teaspoons salt
1-4 teaspoons pepper, to taste
1 teaspoon basil, dried or fresh
Add olive oil to a large sauce pot on medium heat!. Sauté chopped garlic in oil until translucent!. Add tomatoes and enough paste to slightly thicken!. Let simmer!. In a skillet, sauté sausage in a little olive oil until browned!.
Cut sausage into slices!. Add to the tomato sauce and cover pot halfway!. Cut eggplant into thin slices leaving skin on!. Add to sauce, cover halfway and let sauce reduce!.
Cook pasta until al denté!. Save some of the pasta water to thin the sauce out to the consistency you would like it!.
Add sauce to pasta with some Parmesan cheese and enjoy!.
~~~~~~~~~~~~~~~~~~~~~~~~~
A LA EGGPLANT
1 lg!. eggplant
1 can mushroom soup
1 (4 oz!.) can mushrooms, sliced
4 eggs, beaten
1 pkg!. Stove Top stuffing mix
Cheddar cheese, shredded
Peel and cook eggplant in small amount of water until tender!. Drain well and mash!. Add soup, mushrooms and eggs!. Prepare stuffing mix according to package directions and add to eggplant mixture!. Place in baking dish!. Top with cheese!. Bake at 350 degrees for 20 minutes!. also good using zucchini squash instead of eggplant!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Www@FoodAQ@Com
sitting on the computer, huh!?!? If it talks to u,and quotes bible verses,run,don't walk to the nearest psych ward!! ( think Veggie tales)
Ok, i have heard of making a dip,but what came to mind,was eggplant parmesan!.
go to allrecipes!.com, or recipezaar!. Theirs is killer for such things!.
Or u could try better homes n gardens and try that!.
Good luck,and bon appetite! Www@FoodAQ@Com
Ok, i have heard of making a dip,but what came to mind,was eggplant parmesan!.
go to allrecipes!.com, or recipezaar!. Theirs is killer for such things!.
Or u could try better homes n gardens and try that!.
Good luck,and bon appetite! Www@FoodAQ@Com
At work we cut it up into bite-size cubes along with other veggies, toss them all with olive oil, garlic powder, salt and pepper, and roast them!. Then combine them with cooked pasta and toss with a vinaigrette!. It's called simply roasted veggie pasta salad!.Www@FoodAQ@Com
You cut in half, and put two tea spoons olive oil on each part, add spices (your choice) I use "herbes de Provence" but!.!.!.
salt, pepper, and leave it about 30 minutes in the oven!.
then you eat with tomato sauce or this way!.
It is simple and healthy!.Www@FoodAQ@Com
cut it long ways in thin slices, and grill it on a bbq or on a grill pan with a little olive oil - use it as the "lasagna noodles" and make a veggie lasagnaWww@FoodAQ@Com
Make moussaka, eggplant parmigiana, eggplant caviar, or ratatouille, for starters!.Www@FoodAQ@Com