Eggplant help?!
Eggplant help?
I need good easy recipes for purple eggplant, please?
Answers:
Do you mean a aubergine,,,, thats what we call them here In the UK. add a bit on to the bottom of your section if it is, I've got loads of recipes, but won't waste my time writing them out if you dont mean aubergine. cheers. xxx
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Monthly Recipe War Group
This group is for those who like to cook, collect recipes or just share family traditions through weekend e-mail wars. To explain how a war works: Once each month we will have an open group where everyone can post recipes or traditions to the group from Friday through Sunday evening. We will have themed wars such as Chicken recipes or Cookie recipes for example. We will also have Holiday themed wars to cover Christmas, Easter, Valentines, St. Patrick's Day, Halloween, Thanksgiving, 4th of July and maybe others too. I would also like to do freezer cooking or once a month cooking, grilling, baking and so on. So when a war is announced please send in your recipes.
I STRONGLY SUGGEST YOU JOIN THIS GROUP IN DAILY DIGEST MODE. IT IS A HIGH VOLUME GROUP DURING THE MONTHLY WAR.
http://groups.yahoo.com/group/monthly_re...
You can just grill it with oil, sale and pepper or make eggplant parm. Or I breaded it and bake till browned cut into bite size pieces and add it to spagetti with sauce
here goes
cut eggplant in half
scoop out seeds and throw away
add ground beef
salt pepper thyme garlic
add rice
mix together
fill whole in egg plant even or go big
bake for 45 minutes @325
last five minutes add marinara sauce and 3 slices of provolone cheese to melt
Moroccan Eggplant with Garbanzo Beans
This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market.
Prep and Cook Time: 35 minutes
Ingredients:
1 large onion cut in half and sliced thin
5 medium cloves garlic, pressed
1 medium red bell pepper cut in 1 inch squares
1 medium eggplant, cut into 1 inch pieces
pinch of red pepper flakes
2 tsp turmeric
? tsp garam masala
1 15oz can garbanzo beans
1 15oz can lentils, drained
? cup tomato sauce
1? cups + 1 TBS vegetable broth
? cup raisins
1 TBS chopped fresh cilantro
salt & black pepper to taste
Directions:
Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stove Top Braising cooking method.
Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Serve sprinkled with chopped cilantro.
Serves 4
Serving Suggestions
Serve with
Mediterranean Kale
Healthy Cooking Tips:
Cutting the eggplant and peppers into 1 inch pieces gives the spices a chance to come through in cooking without the vegetables overcooking. This recipe is organized so it can be made quickly. However, when adding the garam masala and turmeric, stir well and give it time to heat up, at least 1 minute, before adding liquid. You will get much more flavor by doing so.
Hope this helps.
Quick and easy. Eggplant, garlic, spring onion, ginger, dark soya sauce and fry.
http://www.chinesefooddiy.com/images/egg...
Another recipe: cut eggplant in strips, sprinkle salt, coat with cornstarch and fry for 1mins. Glaze it with olive oil.
http://www.starportgourmet.com/sitebuild...
Many of these recipes look good. One thing to remember is to salt the eggplant and let it sit for about 1/2 hour before you cook it. I love eggplant rollatini.
Slice the eggplant longways and sautee in a little olive oil until they are light brown. Let the eggplant drain on a paper towel while you get the filling ready.
Now for the filling. Start with 1 small container of ricotta cheese. Mix in one egg. I generally whip up the eggs before I add it to the cheese. Then I add about 1/2 cup of parm. cheese. To this you can add anything or nothing. Don't add more than 1/2 cup of any additional items. I have added olives, artichokes, chopped spinach and prosciutto with success. Put about 1 rounded tablespoon of the ricotta cheese on the wide end of the eggplant. Roll up.
Put a layer of marinara in a baking dish to keep the rolls from sticking. Place the rools seem side down in the dish. Top with more marinara and bake at 350 for about 25 minutes. I have topped it with mozzarella when making it for a crowd, buy for myself I find it rich and yummy enough.
Easy Stir-Fried Eggplant:
/2 cooking onion (purple onions work well for this recipe)
6 cloves garlic, minced
1-3 red chillies (including seeds), depending on how spicy you like it
2 (thinner, with light purple skin) Japanese eggplants
1/4 cup water for stir-frying
2-3 Tbsp. oil for stir-frying
roughly 1/2 cup (or more) fresh basil
2 Tbsp. soy sauce or tamari
SAUCE:
1 Tbsp. fish sauce (or vegetarian fish sauce)
2 Tbsp. oyster sauce (or vegetarian oyster sauce)
1 tsp. brown sugar
1 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved)
PREPARATION:
First, prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside.
Chop the eggplant up into bite-size pieces (be sure to leave the peel on - this is where most of the nutrients are).
Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, chilli, and eggplant. Reserve the rest of the garlic for later.
Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.
Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup).
When the eggplant is soft, add the rest of the garlic plus the sauce. Stir fry to incorporate.
Lastly, add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only take a minute or less). Remove from heat.
Taste test the eggplant for salt. If not salty enough, add a little more fish sauce. If too salty, add 1 Tbsp. lime juice (or substitute 1 Tbsp. lemon juice).
Now add 3/4 of the fresh basil, stirring briefly to incorporate.
Slide onto a serving platter and sprinkle the rest of the basil over top. Serve with jasmine rice. Enjoy!
Go to bettycrocker.com
I love BBQ Japanese eggplant. Just put them on the grill for ? until they are soft. They are sooooooo good.