I need an easy eggplant recipe?!
The recipe if for 2 eggplants...Must use plastic utnsils so the iodine of silverware doesn't taint to color of the dip.
poke holes in eggplant with a plastic fork and place in a tray of some sort.
Bake 2 large eggplants in oven until tender
Cut up about 1/3 of a vidalia onion (white-sweet onion)
remove from oven cut the eggplant open and scoop out all the insides. place in bowl. mix the onion in add olive oil and salt and pepper to taste. add a small amount of mayo just to give it some color, dont overdue it.
just add ingredients to taste. This is easy quick and tasty! Oh annd healthy!
Serve with crackers, I usually buy the tristcuits to eat with this since they are type salty n tasty.
Answers: I dont have an eggplant recipe but I do have an eggplant dip and its yummy.
The recipe if for 2 eggplants...Must use plastic utnsils so the iodine of silverware doesn't taint to color of the dip.
poke holes in eggplant with a plastic fork and place in a tray of some sort.
Bake 2 large eggplants in oven until tender
Cut up about 1/3 of a vidalia onion (white-sweet onion)
remove from oven cut the eggplant open and scoop out all the insides. place in bowl. mix the onion in add olive oil and salt and pepper to taste. add a small amount of mayo just to give it some color, dont overdue it.
just add ingredients to taste. This is easy quick and tasty! Oh annd healthy!
Serve with crackers, I usually buy the tristcuits to eat with this since they are type salty n tasty.
Eggplant, peeled and cut into 3/8 inch slices
Mayonnaise
Lemon pepper
Parmesan cheese
Coat each side of eggplant with mayonnaise and dust with lemon pepper and Parmesan cheese. Place on Teflon coated pan and bake at 450 degrees for 8 to 10 minutes. Serves 2 slices per person. Serve immediately. Easy.
1 eggplant pared and sliced in 1/4 inch slices; flour each piece and fry in a little oil till brown on each side. Drain on paper towels, then layer in a casserole dish. Between each layer add a tsp of tomato sauce on each slice and add shredded mozzerella. 1 eggplant usually makes 3 layers in an 8x12 inch casserole dish. Top with Mozzerella as the final topping. Then bake at 350 for 20 minutes or until cheese starts bubbling. I like this better than pizza now.
Cooking Tip:
To get out some of the water in the eggplant, and to have a less soggy cooked vegetable, You can slice Eggplant, salt the slices generously on each side, let sit on a grid or paper towels for about 1/2 hour, then wipe off any salt that's left. The salt helps get rid of the water, either by absorbing it or by causing the eggplant to sweat.
Baked Egg plant
2 cups eggplant pulp
2 eggs
1/2 cup milk
salt - pepper
1 cup corn flakes
1 tablespoon butter
Parboil the eggplant about 20 min. Cool. Remove the skin. Press pulp through a colander. Beat eggs and milk together. Add pulp and seasonings. Put the mixture in a buttered baking dish. Sprinkle the corn flakes over the top. Dot with butter and bake at 350 until lightly browned.
Scalloped Eggplant and Onions
1 midsize eggplant
4 medium onions
2 tablespoons butter
buttered crumbs
salt and pepper
Peel eggplant. Cut into 1/4 inch cubes. Boil until tender and drain. Peel onions, cut in 1/4 in slices. Parboil 5 min. Drain well and sauté in butter until tender, but not browned. Put eggplant and onions in alternate layers in a buttered dish, season each layer with salt and pepper and covering last one with buttered crumbs. Brown in oven at 375.
Stuffed Eggplant
If anyone doesn't like to eat eggplant, try this eggplant-ham casserole
1 eggplant
Salt
Paprika
Lemon juice
1 clove garlic, cut
1 c. chopped cooked ham
1/4 c. soft bread crumbs
1 c. chopped tomatoes
1 tblsp. butter or margarine
1/4 c. grated or shredded cheese
Cut eggplant in lengthwise halves. Scoop out pulp, leaving 3/4" shell. Sprinkle with salt, paprika and lemon juice. Rub outside with garlic. Cook pulp in boiling salted water until tender. Drain, and mash. Add ham, bread crumbs, and tomatoes. Fill eggplant shells with mixture. Dot with butter, and sprinkle with cheese. Bake in moderate oven (375) 30 minutes.
l Large eggplant
Good virgin olive oil
1 cup (or more if needed) bread crumbs
1/4 cup parmesean cheese
Mix bread crumbs with cheese and
Salt & Pepper to Taste
Slice the eggplant in 1/2" to 3/4" slices. Coat well with a good olive oil. Place slices in bread crumb/cheese/salt&pepper mixture. Coat well.
You can either fry these in olive oil or bake them at approx. 400 deg. for about 15 minutes or until crispy.
Enjoy
Slice the Eggplant into about 1/4 inch slices. Dip them in milk then into a flour, salt and pepper mixture. Fry in butter or a little bit of olive oil until theyre golden and sprinkle with salt or dip in you favorite sauce. YUM!!!
2 sm. eggplants, cut in 1/2 inch slices
2 tbsp. cooking oil
1 packet Italian herb dressing mix
1 (15 oz.) can tomato sauce
6 cloves garlic
1/4 c. wine
10 oz. sliced Mozzarella cheese
Minced parsley
Marinate 4 garlic cloves minced overnight in tomato sauce herb mixture and wine. Coat medium size casserole with oil and layer the eggplant with remainder of minced garlic. Pour 3/4 of the tomato mixture over eggplant and layer cheese on top. Add remainder of sauce and sprinkle with minced parsley. Bake 45 minutes in 350 degree oven. Serves 4.
if you like Mediterranean cuisine, try this, easy and very tasty. bake whole eggplant in microwave until it collapses, about 10-20 minutes. let it cool. cut in half (it'll be really gooshy) and scrape flesh from skin or peel off skin with a sharp knife. mash flesh with a fork. add 1 cup of tahini (unroasted sesame paste - sold in Middle Eastern shops), 1/2 cup olive oil (or oil from tahini),1/2 cup lemon juice and salt/pepper to taste. mash up together. the mashing can be done in a food processor if you prefer.
use as dip or on sandwiches instead of mayo. very healthy.
http://www.italianfoodforever.com/iff/ne...
that has lots of stuff