Does anybody have a good Eggplant

[Guest]

receipe or how to cook it..........I have never cooked it before.

[Kumtecky]

Re: Does anybody have a good Eggplant

My mother peels it, slices it, dips it in egg and seasoned breadcrumbs, then fries it in olive oil.

Make sure you drain it on papertowel.

It's very tasty.

[Leonie]

Re: Does anybody have a good Eggplant

Originally posted by Tecky:
[qb] My mother peels it, slices it, dips it in egg and seasoned breadcrumbs, then fries it in olive oil.

Make sure you drain it on papertowel.

It's very tasty. [/qb]

Tecky you still deh bout couldnt tell the last day mi see you in Ja.Com

[Aki]

Re: Does anybody have a good Eggplant

my italian friend partially fries the eggplant in olive oil then add chopped tomato's and stock cube to make a delicious pasta sauce.

[Guest]

Re: Does anybody have a good Eggplant

Thanks Tecky and Aki..........I am going to try the receipe this weekend.

[SandiF]

Re: Does anybody have a good Eggplant

Eggplants are yummy, and I always cook it in most of my recipes. Usually, I do a vegetable stir up, using eggplant cut in cubes, zucchinis, tomatoes, red skin onion, Belgian Cabbage, some herbs (oregano, paprika and dill) and crushed red pepper and let it saute in olive oil, then cook over a low fire. Here are a few recipes using eggplants...

Baked Eggplant

1 cup flour
2 eggplants, cut in 6 slices each
1/2 cup egg substitute
1 cup seasoned breadcrumbs
1 jar of your favorite pasta sauce
1/2 cup reduced fat parmesan cheese

Preparation:

Preheat oven to 400 degrees.
Put flour, egg substitute, and breadcrumbs each in a seperate bowl. Dredge the eggplant slices one at a time through the flour, then egg, then breadcrumbs.

Place in a baking pan 15" x 9" x 2" that is sprayed with low-fat cooking spray, one next to the other. When the pan is full, pour the jar of pasta sauce over the eggplant. Finish by sprinkling parmesan cheese on the top. Bake in the oven for 45-50 minutes, until the egglplant is brown on the sides. Let cool 5 minutes and enjoy!

=================================

Stuffed Eggplant

1 medium eggplant
1/2 cup chopped onion
1 tablespoon fresh chopped parsley
2 cloves garlic, minced
2 cups sliced mushrooms
1 teaspoon softened butter
2 slices bread crumbs, soft
1/2 cup water
1 teaspoon paprika
2 tablespoon olive oil

Cut eggplant in half lengthwise and scoop out pulp. Save the shells. Finely chop eggplant pulp.
Saute the chopped eggplant, onion, parsley, garlic, mushrooms, in olive oil and cook over a low fire until tender.

Blend in half of the bread crumbs. Divide filling evenly and stuff into the two eggplant shells. Put in oven on 350-deg.F. and let it cook in oven until done. (I usually let it cook in the oven for 30 mins.)

Top with remaining bread crumbs and paprika and let it cook in oven for another 10-15 mins, or until done.

Stuffed eggplant recipe serves 4.

==============

Here's another twist to the above recipe...

Simple Ratatouille

1 medium onion, chopped
3 cloves garlic, minced
1 medium or large eggplant, diced
1 28oz can stewed tomatoes
2 medium zucchini, large dice
2-3 tablespoons Italian herbs

Dry fry the onion in a very large pot until soft, then add the garlic, stirring for a few minutes. Add the chopped eggplant and the tomatoes, bring
to a boil and then simmer, covered, for about 15 minutes or until eggplant is halfway cooked. Add the zucchini and simmer for 10-15 minutes more. Stir in the herbs, remove from heat and let sit, covered, for a few more minutes. Can be eaten as is or served with pasta or grains. We usually add crushed red pepper to taste at the table.

I sometimes drain the tomatoes, reserving the sauce, put everything else except the herbs in my biggest casserole dish, cover and microwave on HIGH for 25-30 minutes. Then I stir in the reserved sauce and the herbs and let them sit for a few.

[Guest]

Re: Does anybody have a good Eggplant

Thanks Sandi

[vaj001]

Re: Does anybody have a good Eggplant

Here's a few more from the archives:

EGGPLANT STEAKS

1 - 3 cloves garlic, finely chopped
1/3 cup (80 ml)
lemon juice
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) chopped fresh basil
1 Tbs. (15 ml) sugar
1 tsp. (5 ml) oregano
Salt and freshly ground pepper to taste
5 baby Italian eggplant (aubergine) or 1 large eggplant, sliced in 1/2-inch (1 cm) rounds
4 plum tomatoes, sliced
1 roll (8 oz, 250 g) soft goat cheese
Fresh basil leaves

In a large bowl, mix together the garlic, olive oil, lemon juice, sugar, oregano, salt, and pepper. Toss the eggplant slices in the mixture, making sure they are very well coated. Place the eggplant on a very hot grill. If there is any marinade left, pour it over the eggplant. After two minutes, turn the eggplant over. Place tomato slices, a bit of cheese, and a few leaves of basil on top of half the eggplant slices. Place another slice of eggplant on top to make a "sandwich." Serve immediately with tomato-basil topper (see below). Serves 4 to 6 as a side dish or appetizer, 2 to 3 as a main dish.

Tomato-Basil Topper

5 plum tomatoes
1/2 cup (125 ml) finely chopped fresh basil
2 Tbs. (30 ml) balsamic vinegar
1 Tbs. (15 ml) finely chopped onion
Salt and freshly ground pepper to taste
Mix all ingredients together and let stand at room temperature for 1 hour.

MOUSSAKA

EGGPLANT
2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

MEAT SAUCE
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf

CUSTARD SAUCE
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
1 1/2 teaspoons kosher salt
Pinch of ground nutmeg
1 large egg
2 large egg yolks

1/2 cup dried breadcrumbs
3 tablespoons Pecorino Romano

Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.

Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.

Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.

Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.

Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve. Yield: about 6 to 8 main course servings

EASY MOUSSAKA

1 medium eggplant, peeled and sliced into 1/2" rounds
3/4 cup crushed tomatoes
1 pound potatoes, thinly sliced
Olive oil
1 cup Parmesan, grated
1 large onion, minced
2 cups plain whole yogurt
2 cloves garlic, minced
3 eggs, lightly beaten
1 pound ground beef
3/4 cup light cream
1/2 teaspoon nutmeg
Butter
1/2 teaspoon cinnamon

Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving. Yield: 4 servings

EGGPLANT PARMIGIANA


2 to 3 eggs
1 tablespoon grated Parmesan
2 teaspoons dried parsley
Black pepper
1/2 teaspoon garlic powder
2 cups bread crumbs
2 medium size eggplants, peeled and thinly sliced
Olive oil, to fry eggplant
Vita Greco's Gravy, to cover, recipe follows
2 medium size mozzarella

Amounts of all ingredients would depend on how many pieces of eggplant you are preparing.

Beat together the eggs, cheese, parsley, pepper, and garlic powder. Some people put the peeled, sliced eggplant in a colander with a heavy object on top, so it can drain somewhat. It's been known to be less tart, then. I don't do this any longer, because I found little or no difference in tartness.

Dip the sliced eggplant pieces into the egg mixture and then into the bread crumbs, so that they're nicely coated. Fry each piece in olive oil until very brown on both sides. This is important. If the eggplants are not thinly cut or if they're not browned enough, the taste of the entire dish is not right. Both hands have to be working to get a good system going for this, and I use a medium to high flame. At certain intervals, I stop and dump the oil, wash the pan, and begin with a clean pan. This makes a big difference.

As the eggplant pieces are done, you can drain them on a paper towel and then place them in a baking pan. When you have enough for one layer, coat the layer generously with tomato sauce. On top of that, sprinkle grated mozzarella generously. Keep repeating layers. Make sure the sides of your pan get some sauce, too. Now, I freeze this before baking. When I defrost it, I bake it as usual, and it's great. But if you want to eat it now, bake it in a preheated 350 degree F until the cheese melts and the sauce is bubbly.

Vita Greco's Gravy
For the meat:
2 tablespoons olive oil
1 pound mixed chopped meat (veal, pork and beef)
1 small package (about 4) pork neck bones
1 pound sweet Italian sausage
1 small lamb shank

For the meatballs:
1 pound mixed chopped meat (veal, pork, beef)
2 large eggs
1 handful chopped fresh Italian parsley
Black pepper
1/4 cup grated Locatelli Romano
1/2 cup bread crumbs
4 garlic cloves, sliced
Olive oil, for browning

For the gravy:
3 to 4 garlic cloves, sliced
1 tablespoon olive oil
1 (4-ounce) can tomato paste
2 (28-ounce) cans crushed tomatoes
Black pepper
Salt
A few pinches sugar
1 handful chopped fresh Italian parsley
6 basil leaves
A few pinches grated Locatelli Romano
1 (8-ounce) can tomato sauce
1 (8-ounce) can water

Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.

Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside.

Prepare the gravy: Sauté garlic in the olive oil in the same skillet used to sauté the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy. Yield: about 1 quart Yield: 4 servings

GRILLED ORIENTAL EGGPLANT

4 Japanese eggplant, halved lengthwise
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons toasted sesame oil
3 cloves garlic finely minced
Salt and freshly ground pepper
2 tablespoons sesame seeds, toasted lightly

Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade

PASTA NORMA

4 tablespoons virgin olive oil
1 medium red onion, chopped into 1/4 inch dice
4 cloves garlic, thinly sliced
2 medium eggplants, cut into 1/4 inch dice
1 28 ounce can Italian plum tomatoes, squeezed by hand
2 sprigs basil
1 sprig thyme
1 pound macaroni rigatoni
1/2 pound ricotta salata, coarsely grated


Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14 inch sauté pan, heat olive oil until smoking. Add onions and garlic and cool until soft yet not browned, about 5 to 6 minutes. Add eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add tomatoes, basil and thyme and bring to a boil. Simmer 15 minutes and season to taste with salt and pepper.

Boil pasta according to package instructions until al dente. Drain well and pour hot pasta into pan with eggplant mixture. Toss to coat and serve immediately, spooning ricotta salata over each portion. Yield: 4 servings




EGGPLANT SALAD

Olive oil for sautéing
4 medium eggplants, diced into 1-inch cubes and salted for 1 hour
2 to 3 cloves garlic, chopped
2 medium onions, peeled and diced medium
5 to 6 ripe plum tomatoes peeled, seeded and diced
2 tablespoons honey
1 cinnamon stick
2 tablespoons ground cumin
1 tablespoon tumeric
1 tablespoon paprika
4 tablespoons red wine vinegar
Salt and pepper to taste
2 tablespoons cilantro, chopped
1 tablespoons parsley, chopped

In a large sauté pan, heat a small amount of olive oil and brown eggplant quickly on all sides. Continue to cook in batches until all eggplant is done. In a separate pot (large enough to hold all the eggplant), heat 2 tablespoons olive oil and sweat garlic and onions until translucent. Add eggplant, tomatoes, honey and spices. Reduce until all liquid is evaporated. Stir occasionally, making sure the bottom does not burn. Remove from heat; add vinegar and check seasoning. Before serving add herbs. Let cool to room temperature before serving Yield: 6 servings

BABA GHANOUSH or Eggplant and Tahini dip:

1 large eggplant
2 cloves garlic
1 teaspoon salt
1/4 to 1/3 cup tahini
1/4 cup lemon juice

Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.

In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.

Serve on a shallow platter and garnish with chopped parsley, miniature eggplant, tomato or radish roses. Serve with Lebanese pita bread.

CAPONATA

4 tablespoons yellow raisins
1/2 cup boiling water
2 pounds eggplants, diced into 1-inch squares
5 tablespoons kosher salt

2 Holland red peppers, diced in 1/2-inch squares
3 medium Vidalia onions, diced into 1/2-inch squares
1/2 cup olive oil
6 plum tomatoes peeled, seeded, chopped
2 tablespoons tomato paste
3 tablespoons capers
1/4 cup chopped flat leaf parsley
2 or 3 tablespoons aged red wine vinegar, to taste
2 cloves garlic

Soak the raisins in 1/2 cup boiling water and set aside. Toss eggplants with kosher salt and drain in a colander under a weight for 1 hour. Sauté peppers and onions separately using 3 to 6 tablespoons olive oil until al dente. Allow to cool. Pat the eggplant dry and sauté in batches until eggplant is cooked but still firm. Sauté the tomatoes until just cooked, but not mushy. Add the tomato paste and onions and cook to combine flavors. Allow all ingredients to cool and then mix with yellow raisins, capers, and parsley and garlic. Add vinegar and fresh ground black pepper.