Easy & yummy eggplant recipes, please?!
Answers: Have any please?
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.
check out this site:
http://www.alleasyrecipes.com/category/m...
slice em up and put then in the bread toaster
treat them as bread
Peel them, slice them, dip them in beaten egg, dip them in seasoned flour and deep fry them, yummy!! You can also season them before dipping them into the beaten egg.
'Yummy' dishes are not supposed to be easy, lol. If you ever travel to Turkey (and Greece) you will see that they make at least 40 different dishes with eggplants.
There are different varieties of course. Dark purple round ones (big and small), dark purple long ones (3-10 inches), white&purple striped long ones etc.
My favorite is what the Turks call 'karniyarik' (open abdomen) lol.
You take a few 4-6in long eggplants and cut off the leaves near the stem. Slit open lengthwise, spoon out the seeds (if there are any). Either fry them in a little oil for 1-2 mins, or just place them in the pan with some oil (lighter).
Prepare minced beef, adding salt, black pepper, some tomato paste or fresh crushed tomatoes etc. frying a little bit so the color changes, but do not overcook the beef.
Fill the eggplants (the abdomen lol) with the minced beef and place in a 2-3 inch deep baking tray. Cook in the oven until the eggplants are tender. Alternately, you can cook them over the stove. But make sure to add some water so they dont stick and get burned.
This meal is best accompanied by natural yogurt/cacik.