What can I do with an eggplant?!
Can I chop it up and cook it with other vegetables like in a wok!? Something simple!.Www@FoodAQ@Com
Answers:
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F!.
Wash and towel dry the eggplant!. Slice the eggplant horizontally about 1/4-inch thick!. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes!. Drain and rinse the eggplant and dry on towels!.
In a saute pan, heat the extra-virgin olive oil until just smoking!. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides!. Repeat with all of the pieces!. On a cookie sheet lay out the 4 largest pieces of eggplant!. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each!. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella!. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano!. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes!.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat!. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes!. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft!. Add the tomatoes and juice and bring to a boil, stirring often!. Lower the heat and simmer for 30 minutes until as thick as hot cereal!. Season with salt and serve!.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer!.
--Mario Batali
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2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F!.
Wash and towel dry the eggplant!. Slice the eggplant horizontally about 1/4-inch thick!. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes!. Drain and rinse the eggplant and dry on towels!.
In a saute pan, heat the extra-virgin olive oil until just smoking!. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides!. Repeat with all of the pieces!. On a cookie sheet lay out the 4 largest pieces of eggplant!. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each!. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella!. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano!. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes!.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat!. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes!. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft!. Add the tomatoes and juice and bring to a boil, stirring often!. Lower the heat and simmer for 30 minutes until as thick as hot cereal!. Season with salt and serve!.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer!.
--Mario Batali
Www@FoodAQ@Com
Indian Eggplant
? 1 eggplant
? 1 teaspoon vegetable oil
? 1 medium onion, chopped
? 2 roma (plum) tomatoes, chopped
? pinch teaspoon ground cayenne pepper
? 1/4 teaspoon salt
? 1/4 teaspoon pepper
? 4 sprigs chopped fresh cilantro
1!. Preheat the oven broiler!. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched!.
2!. Place eggplant in microwave safe dish!. Cook 5 minutes on High in the microwave, or until tender!. Cool enough to handle, and remove skin, leaving some scorched bits!. Cut into thick slices!.
3!. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender!. Mix in eggplant, and tomatoes!. Season with cayenne pepper, salt, and black pepper!. Continue to cook and stir until soft!. Garnish with cilantro to serve!.
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? 1 eggplant
? 1 teaspoon vegetable oil
? 1 medium onion, chopped
? 2 roma (plum) tomatoes, chopped
? pinch teaspoon ground cayenne pepper
? 1/4 teaspoon salt
? 1/4 teaspoon pepper
? 4 sprigs chopped fresh cilantro
1!. Preheat the oven broiler!. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched!.
2!. Place eggplant in microwave safe dish!. Cook 5 minutes on High in the microwave, or until tender!. Cool enough to handle, and remove skin, leaving some scorched bits!. Cut into thick slices!.
3!. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender!. Mix in eggplant, and tomatoes!. Season with cayenne pepper, salt, and black pepper!. Continue to cook and stir until soft!. Garnish with cilantro to serve!.
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I'm not so sure about the wok, but eggplant is great roasted with other veggies in the oven!. Just cube it - either leave the skin on it or peel it - your choice!. I've used fresh green beans, yellow squash, carrots, garlic, potatoes, zucchini and grape/cherry tomatoes!. Mix your chosen veggies together with a little olive oil (careful - eggplant is like a sponge & it's easy to use too much), and sprinkle whatever seasonings you like (I use Lipton's Recipe Secrets Herb & Garlic) and bake at 375ish until everything looks good!.
I've also sliced it lengthwise, brushed w/oil & seasonings & slapped it onto the grill!.
tasty stuff!.Www@FoodAQ@Com
I've also sliced it lengthwise, brushed w/oil & seasonings & slapped it onto the grill!.
tasty stuff!.Www@FoodAQ@Com
Fried Eggplant
INGREDIENTS
* 2 tablespoons canola oil
* 1 large eggplant, peeled and sliced
* 3 eggs, beaten
* 2 cups dry bread crumbs
DIRECTIONS
1!. Heat oil in a large skillet over medium-high heat!. Dip eggplant slices in egg, then in crumbs, and place in hot oil!. Fry 2 to 3 minutes on each side, or until golden brown!. Drain on paper towels!.
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INGREDIENTS
* 2 tablespoons canola oil
* 1 large eggplant, peeled and sliced
* 3 eggs, beaten
* 2 cups dry bread crumbs
DIRECTIONS
1!. Heat oil in a large skillet over medium-high heat!. Dip eggplant slices in egg, then in crumbs, and place in hot oil!. Fry 2 to 3 minutes on each side, or until golden brown!. Drain on paper towels!.
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Put it atop your stove!. As in put it irectly above low fire!. This will soften and cook the eggplant!. Make sure to turn it frequently to cook all sides!. The skin will become black or blackish!. After you're done, let it cool and then carefully peel the skin!. Then beat one egg, and then put the skinned eggplant in it!. Press down on the eggplant to flatten it out!. THen fry it!. Add salt or pepper!. It TASTES GOOD!Www@FoodAQ@Com
I love eggplant!. I cook it all the time!. You can put it in a wok, but my very favorite way to cook it is to cut it into half inch slices, brush on some olive oil, sprinkle with Mrs!. Dash Original and throw it on the grill!. Some people eat the skin, some don't!. I do!. It's personal preference!.Www@FoodAQ@Com
Eggplant is bitter, so there are some issues!. It also sucks up olive oil like a spunge!. Try roasting it whole and squeezing it out of the skin like a tooth paste tube!. Add roasted garlic, tomatoes and toss with pasta!.
Proper eggplant can be complicated!. I would kill for a good eggplant parm, but I would never spend to effort to make my own, and I even bake my own bread, so that shows how much work it is!. Www@FoodAQ@Com
Proper eggplant can be complicated!. I would kill for a good eggplant parm, but I would never spend to effort to make my own, and I even bake my own bread, so that shows how much work it is!. Www@FoodAQ@Com
Cube it then add some onions,zuchini,squash,and fresh carrots!.Sautee this in a little butter until tender!.Then take spaghetti sauce and pour over this and simmer!.This was a recipe reccomended by my daughter's pediatrician!.I had never tried eggplant !.This was a real treat for me and my family!.Even my children loved it!.Www@FoodAQ@Com
Breaded and fried--or breaded and baked with cooking spray
it is SOOOOOOOOOOOOOOOOOOOOOOOO good!!
You can cook it with a little olive oil and garlic in a pan though too-(low heat until it gets tender)-it comes out awesome that way as well!.Www@FoodAQ@Com
it is SOOOOOOOOOOOOOOOOOOOOOOOO good!!
You can cook it with a little olive oil and garlic in a pan though too-(low heat until it gets tender)-it comes out awesome that way as well!.Www@FoodAQ@Com
yes or you can make a seasoned flour breading and saute them, then dip in ranch dressing!. mmm mmm
or eggplant Parmesan is also delicious!.Www@FoodAQ@Com
or eggplant Parmesan is also delicious!.Www@FoodAQ@Com
Moroccan style:
http://andaluss!.wordpress!.com/2008/08/27!.!.!.Www@FoodAQ@Com
http://andaluss!.wordpress!.com/2008/08/27!.!.!.Www@FoodAQ@Com
BBQ IT!!! DELICIOUS!!!Www@FoodAQ@Com
Or you can meal & fry it or make a casserole!. Yum!!Www@FoodAQ@Com
Yes, chop it up and cook it with other veggies!.!.!. you can add some olive oil and seasoning too! hope i helped! :)Www@FoodAQ@Com
Eat it!.Www@FoodAQ@Com