Any suggestions for eggplant vegetarian dishes?!
Any suggestions for eggplant vegetarian dishes?
Thanks
Answers:
EGGPLANT CASSEROLE
2 MEDIUM EGGPLANTS, PEELED AND DICED
1 CAN CREAM OF MUSHROOM SOUP
1 SLEEVE SALTINE CRACKERS, CRUMBLED
1 CUP CHEDDAR CHEESE, GRATED
MILK
SALT
PEPPER
PUT EGGPLANT INTO LARGE POT WITH WATER JUST ENOUGH TO COVER. BOIL UNTIL TENDER. REMOVE FROM HEAT. DRAIN. RETURN TO POT. ADD SOUP AND CRACKERS. MIX WELL. ADD JUST ENOUGH MILK TO GET A CREAMY TEXTURE. ADD SALT AND PEPPER TO TASTE. POUR INTO GREASED 10X13 BAKING DISH AND SPRINKLE WITH CHEESE. BAKE AT 350 DEGREES FOR 30-35 MINUTES OR UNTIL GOLDEN AND BUBBLY. ENJOY.
Source(s):
GREAT-GRANDMOTHERS RECIPE
Aubergine Parmigiana
Serves 3
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 egg
125g/4oz plain flour
150ml/5fl oz water
pinch of salt
olive oil for frying
1 aubergine, thinly sliced (eggplant)
300ml/10fl oz tomato passata
125g/4oz pecorino cheese, grated
2 slices mortadella ham, diced
1 bunch of basil, chopped
1 mozzarella cheese, thinly sliced
Method
1. Prepare the batter by mixing the egg, flour, water and a pinch of salt. Chill in the refrigerator until ready to use.
2. Heat a good slug of olive oil in a pan.
3. Take each aubergine slice, dip in the batter then fry until golden and crispy on both sides. Arrange on kitchen paper to absorb excess oil.
4. Preheat the oven to 180C/350F/Gas 4.
5. Pour some of the passata into an ovenproof dish to cover the bottom.
6. Cover this in a layer of aubergine, then another layer of passata.
7. Next, layer a sprinkling of pecorino cheese, mortadella ham, basil, mozzarella and seasoning to taste.
8. Continue layering in this fashion, finishing with a layer of aubergine, passata and pecorino. Bake in the oven for 20-30 minutes.
fry them and on top garnish with a mixture of curd and a few spices ... and u r done with the famous bengali dish 'dahi begun'..
How about giving this a try?
Eggplant Fries
Ingredients:
2 medium eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long
Salt
1 cup milk
2 eggs
3/4 cup flour
3/4 cup self-rising cornmeal
3 teaspoons Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix
DIRECTIONS
Salt both sides of eggplant and place on paper towels to drain for 30 minutes. Rinse and pat dry.
In a medium bowl, mix milk and eggs until well blended. Combine flour, cornmeal, seasoning and 1/2 teaspoon salt in wide shallow bowl.
Heat oil in frying pan on high heat.
Dip eggplant sticks into egg mixture and then cornmeal mix. Place in oil, flipping regularly and fry 3 minutes, or until golden brown.
Drain on paper towels. Serve immediately.
1) Ratatouille
2) Imam Bayaldi
3) Eggplant Parmigian
Recipie:
IMAM BAYILDI
(The priest fainted)
3 medium eggplant
4 tbsp. + 2 tsp. salt
6 onions sliced and separated into rings
7 large cloves garlic, finely chopped
5 Med. ripe tomatoes, finely chopped
8 tbsp. olive oil
1 cup water
4 tbsp. Finely chopped parsley
Cut off stems and slice eggplants Lengthwise. Sprinkle with 2
Tbsp. salt and let stand 30 mins. Repeat with onion rings Drain
the eggplant and pat dry, pat dry the onion rings. Combine onion,
garlic and tomatoes in a bowl. Sprinkle with 2 tsp. of salt. Pour
2 tablespoons olive oil in a wide bottomed skillet with a cover.
Layer the eggplant and the tomato mixture in the skillet. Add 6
Tbsp. olive oil and the water. Bring mixture to a boil. Reduce
heat, cover and let simmer slowly for 1 1/2 hours. Sprinkle with
parsley and serve at room temperature.
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One variation I like is to cut all the vegetables in thin slices and alternately layer each one: put a slice of eggplant, then a slice of yellow squash, then a slice of tomato, then a slice of zucchini, then repeat, until the whole pan is lined with long stacks of these slices on their side, all drizzled with olive oil mixed with garlic and sun dried tomato paste then sprinkled with herbs. Then bake until carmelized, serve at room temperature. It's excellent on toasts, crackers, pita breads, or as a side dish.
Eggplant Cutlets: Cotolette di Melanzane Recipe courtesy Mario Batali
Show: Molto Mario
Episode: Vuccinia Market
3 large purple eggplants
Salt
3 large eggs
1 bunch Italian parsley, chopped
1 cup bread crumbs
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
4 ounces grated cacviocavallo cheese, for garnish
Pepperoncini, fennel fronds and orange wedges for garnish
Slice the eggplants into round slices, each about 1/2 -inch thick. Sprinkle the slices liberally with salt and then place them in a colander. It is all right if the eggplant slices overlap or cover one another. Leave the eggplant in the colander for at least 1 hour, giving the salt time to absorb the eggplant's bitterness. Don't rinse the eggplant, just shake off excess water.
When eggplant are ready to be used, use a fork to lightly beat the three eggs in a shallow bowl. Spread the breadcrumbs out in a baking pan. Season the eggplant slices to taste with salt and pepper. Lightly dredge each eggplant slice first in the egg and then in the breadcrumbs. In a 2-quart saucepan, heat extra-virgin olive oil to come up a 1/4 way u pthe side of the pan, over medium heat. When the oil begins to smoke, lay several eggplant slices in a single layer in the pan. Fry the slices until golden brown, about 2 minutes on each side. When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon. Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked. Serve warm, garnished with caciocavallo cheese, pepperoncino, fennel fronds and juice from the orange wedges.
For crispier eggplant, dip in beaten eggs and coat with seasoned bread crumbs before frying
INGREDIENTS:
1 large eggplant, about 2 pounds
3/4 cup olive oil
2 cups cups canned tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
8 ounces shredded Mozzarella cheese
PREPARATION:
Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese.
Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400° for 15 to 20 minutes.
Serves 4 to 6. Good eats.