Eggplant Recipes

[Lillith]

If this subject was already covered, would someone be so kind as to bump up the thread? If not, how about posting your favorite eggplant recipe(s). I'm tired of just making eggplant parmesan/rollitini and caponata!

[jabelt]

Here's an appetizer or side recipe that I like. I don't like the Italian dressing to be concentrated, so I typically mix the tomato, parm and dressing together before topping the eggplant.

Eggplant -- Easy, Good and Tasty
This easy-to-prepare eggplant appetizer tastes great and
can be made a little bit ahead of time. It goes especially
well with roasted pork tenderloin and pasta. My girlfriend
loved it--what more can I ask for?!!!!!!! Prep Time: approx.
5 Minutes. Cook Time: approx. 30 Minutes. Ready in:
approx. 35 Minutes. Makes 8 slices (8 servings).
Printed from Allrecipes, Submitted by Bill Wade
--------------------------------------------------------------------------------
1 tablespoon olive oil
1/3 large eggplant
1 egg
1 tablespoon water
1 cup dry bread crumbs
1 tomato, chopped
1/4 cup grated Parmesan cheese
1/4 cup Italian-style salad dressing


Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease
a baking sheet or pizza pan with olive oil.
2 Slice the eggplant into 8 round slices, each 1/4 to 1/2
inch thick. Trim the skin, maintaining the round shape of
the slices. In a small bowl, whip together the egg and
water. Place the breadcrumbs in a separate small bowl.
3 Dip the eggplant slices one at a time into the egg and
water mixture, then into the breadcrumbs. One by one, place
the coated slices in a single layer on the prepared baking
sheet or pizza pan. Top the slices with equal amounts of
tomato, Parmesan cheese and Italian-style salad dressing.
4 Bake in the preheated oven approximately 15 minutes.
Change oven setting to broil, and continue cooking 3 to 5
minutes. Check the slices frequently while broiling to avoid burning.

[erinsue]

Here's a link to my search results for eggplant (using title only) - a whole mess of 'em for you to browse.

Mmmm...Eggplant (http://community.cookinglight.com/search.php?s=&action=showresults&searchid=641282&sortby=lastpost&sortorder=descending)

[mightyh]

I love this one and could eat it almost every day... an oldie but goodie from 2000. And so low-cal.

Baked Eggplant with Mushroom-and-Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Tried it - great!
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds eggplant -- peeled and cut into 1/4-inch-thick slices
Cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 cloves garlic cloves -- chopped
8 ounces sliced mushrooms
1/4 teaspoon black pepper -- divided
8 ounces tomato sauce -- divided
3 ounces shredded part-skim mozzarella cheese -- (about 2/3 cup) divided
1 ounce grated fresh Parmesan cheese -- (about 1/4 cup)

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally.

Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.

Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.

Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

Description:
"A delicious "impasta" lasagna. Easy to make with basic stuff on hand."
Source:
"Cooking Light, NOVEMBER 2000"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 171 Calories; 6g Fat (31.5% calories from fat); 12g Protein; 19g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 728mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.

NOTES : Yummy! I made with mixed sliced shrooms and gruyere cheese instead of mozzarella.

[rosie_one]

I may have posted this before... I can't remember, but anyways.

My all time favorite eggplant recipe is the easiest thing. Buy or make a balsamic vinagrette. Slice the eggplant the narrow way into 1/2 inch slices. Dip each slice liberally in the salad dressing, letting it soak in a little on both sides. Fry it up in a hot frying pan. Eat. Yummy. This works well on the grill too.

[Ohioan]

Originally posted by rosie_one
My all time favorite eggplant recipe is the easiest thing. Buy or make a balsamic vinagrette. Slice the eggplant the narrow way into 1/2 inch slices. Dip each slice liberally in the salad dressing, letting it soak in a little on both sides. Fry it up in a hot frying pan. Eat. Yummy. This works well on the grill too.
Mmmm, this sounds delicious and easy! I'm going to try it next time I get an eggplant. Thanks for posting!

Cheers,
Phoebe

[stacy7272]

This was awesome! A bit time consuming but I thought it was worth it!

Greek-Style Stuffed Eggplant
From Cooking Light


2 eggplants, cut in half lengthwise (about 3 pounds)
1/4 cup water
Cooking spray
1 cup chopped onion
1 cup chopped plum tomato
1/4 cup white wine
3 garlic cloves, minced
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped fresh parsley, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 (1-ounce) slices French bread
2 tablespoons grated fresh Parmesan cheese

Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm.
Preheat broiler.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant pulp; saute 7 minutes. Add onion; sauté 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell.

Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned.

Yield: 4 servings (serving size: 1 stuffed eggplant half)

NUTRITION PER SERVING
CALORIES 250(30% from fat); FAT 8.4g(sat 5.1g,mono 1.6g,poly 0.6g); PROTEIN 11.3g; CHOLESTEROL 29mg; CALCIUM 246mg; SODIUM 906mg; FIBER 10.3g; IRON 2.3mg; CARBOHYDRATE 35.3g

Cooking Light, JUNE 2003

[tovie]

The Cooking Light Eggplant Lasagna is divine.

Here's a recipe I tried today. I'm not real thrilled with the dressing so next time I'll probably just pour a little marinara over them. And be sure to buy nice long eggplants as the ends didn't quite meet on several of mine when I folded them over and so the cheese oozed out of those all over the grill. I did them in my little george foreman grill and they turned out really nice.

Grilled Eggplant Parcels
These little Italian bundles of tomatoes, mozzarella cheese and basil, wrapped in slices of eggplant, taste delicious cooked on the barbecue.

2 large, long eggplants
8 oz mozzarella cheese
2 plum tomatoes
16 large fresh basil leaves
2 Tbs olive oil
salt and pepper

For the Dressing
4 Tbs olive oil
1 tsp balsamic vinegar
1 Tbs sun-dried tomato paste
1 Tbs lemon juice

For the Garnish
2 Tbs toasted pine nuts
torn fresh basil leaves

Remove the stalks from the eggplants and cut them lengthwise into thin slices, using a mandoline or long-bladed knife -- aim to get 16 slices in total, each about 1/4-inch thick, disgarding the first and last slices.

Bring a large pot of salted water to a boil and cook the eggplant slices for about 2 minutes, until just softened. Drain the slices and pat them dry on paper towels.

Cut the mozzarella into eight slices. Cut each tomato into eight slices, not counting the first and last slices. Take two eggplant slices and arrange in a cross. Place a slice of tomato in the center, season, then add a basil leaf, followed by a slice of mozzarella, another basil leaf, another slice of tomato and more seasoning.

Fold the ends of the eggplant slices around the filling to make a neat parcel. Repeat with the rest of the assembled ingredients to make eight parcels. Chill the parcels in the refrigerator for about 20 minutes.

To make the dressing, whisk together the olive oil, vinegar, sun-dried tomato paste and lemon juice. Season to taste with plenty of salt and pepper.

Brush the parcels with olive oil and cook on a hot barbecue for about 10 minutes, turning once, until golden. Serve hot, with the dressing, sprinkled with pine nuts and basil.

Barbecue
by Christine France and Steven Wheeler

[tperes]

Originally posted by stacy7272
This was awesome! A bit time consuming but I thought it was worth it!

Greek-Style Stuffed Eggplant
From Cooking Light

Cooking Light, JUNE 2003

I made this for my November 2004 Supper Club's "Greek Night." It was a huge hit! I will definitely be making this again.
:) :) :)

[lorilei]

When I'm tired of Italian treatments of eggplant (and can't stand making another batch of Tuna Moussaka), I tend to gravitate toward recipes like this one, which we make on a fairly regular basis:

BRYANNA’S SPICY SICHUAN EGGPLANT
Serves 4

2 lbs. small Asian eggplants, cut into strips about 3/4" thick (see Note below for using larger eggplant)
1/2 T. oil
1 T. minced fresh garlic
2 T. minced fresh ginger

Cooking Sauce:

1 c. vegetarian broth
1/4 c. chopped green onion
2 T. light soy sauce
2 T. rice, cider or white wine vinegar
1 T. dry sherry
1 T. chili garlic paste
1 tsp. light unbleached sugar
2 tsp. cornstarch dissolved in 2 T. cold water


Preheat the broiler. Place the eggplant strips on nonstick or lightly greased cookie sheets. Broil 3-4" from the heat until browned; turn over and brown the other side. The insides should be soft. Set aside. (An alternative method of cooking the eggplant would begrilling on an indoor grill.)

Heat a large wok or heavy skillet over high heat. When hot, add the oil. When the oil is hot, add the garlic and ginger and stir-fry for a few seconds. Add the broiled eggplant strips and Cooking Sauce. Mix well and cook over high heat for 2 minutes. Stir in the dissolved cornstarch and stir until thickened.


NOTE: If you can't find the small Asian eggplants, use the large Western variety, but peel it. If you're not sure about it's age and freshness, salt the strips and let them drain in a colander for 30 minutes, then rinse them off well and dry them before cooking.

“Authentic Chinese Cuisine for the Contemporary Kitchen” Bryanna Clark Grogan
© Bryanna Clark Grogan 2004
http://www.bryannaclarkgrogan.com/page/page/593386.htm
________________________________________________


And if you have a grill at your disposal, you can't get away without trying this AMAZING recipe. It's probably, hands-down, my FAVORITE recipe for eggplant:

Tormented Eggplant: A fiery recipe for your summer barbecue

Your riding buddies will be quite surprised by these barbecued devils. Sitting on your grill, they look like whole, plain eggplant, no thrills there. But when you remove them from the grill and slice 'em open, oh boy, it's party time! The sharp tang of the jalapeños blends wonderfully with the earthy tones of the sun-dried tomatoes. The process of slowly roasting on the grill allows the eggplant to become infused with all those great flavors.

Sliced crosswise, 1/2 to 1 inch thick, these Tormented Eggplants make the perfect centerpiece for a plate of grilled vegetables, or a welcome side dish with any pasta or Italian-style main course. I also enjoy making sandwiches with them. However, when you serve them, the only torment will be deciding who gets the last serving.

You can prepare them the day before you grill them.

2 medium-sized eggplants
1/4 cup extra-virgin olive oil
2 jalapeño peppers, stemmed and thinly sliced
1 medium-sized onion, diced
1/3 cup sun-dried tomatoes packed in oil, minced
2 tablespoons chopped garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon dried oregano
1/2 cup packed fresh basil leaves, coarsely chopped
5 to 6 ounces mozzarella cheese, cut into 1/4-inch cubes
Toothpicks for securing

Cut the blossom end (opposite to the stem end) off each eggplant. (It is best to cut inwards at an angle, so that the end, when it is removed, resembles a cone. This will help the open end seal better after the eggplant is stuffed.) Using a long, thin sharp knife, carve out most of the flesh from inside each eggplant. Be careful to leave the skins intact (and unpunctured), with a 1/2-inch-think layer of flesh still attached. These hollowed eggplants form "shells" that will be stuffed later. Set the shells aside and coarsely chop the scooped-out flesh.

Heat the olive oil in a large sauté pan over high heat. Add the jalapeño peppers, onion, and sun-dried tomatoes and cook until the onion begins to brown, 3 to 5 minutes. Add the garlic, salt, black pepper, oregano, and the chopped eggplant and cook until the eggplant is tender, 3 to 5 minutes. Remove from the heat and allow to cool. And the basil and mozzarella cheese and toss together.

Stuff each eggplant shell with the filling. Close the eggplants by replacing the ends, using the toothpicks to hold them in place. Place on a hot grill and adjust the distance from the fire to ensure slow roasting (turning often to expose all sides to the flame) until the eggplant is tender on all side, 30 minutes.

Cut the roasted eggplant crosswise into thick slices and serve them immediately, remembering to remove the toothpicks.

From: Biker Billy's Freeway-a-Fire Cookbook

[tperes]

lorilei -- that looks so yummy! It makes me want to go home and try that out tonight!

[Paula H]

Originally posted by mightyh
I love this one and could eat it almost every day... an oldie but goodie from 2000. And so low-cal.

Baked Eggplant with Mushroom-and-Tomato Sauce

Thanks for the heads up on this one mightyh - I made it last night. When I got out the issue the recipe was in, I even found I'd bookmarked it long ago as one to try!

We really liked it, tasty, not difficult to make and definitely will make again.

The only change I made was using a 14 ounce can of seasoned tomato puree instead of tomato sauce.

[jtoepfert100]

That Baked Eggplant with Mushroom-Tomato Sauce is good. Has anyone tried the Savory Stuffed Eggplant from 3/04? It's on my menu for tomorrow night.

Baked Eggplant with Savory Cheese Stuffing
From Cooking Light


Eggplant makes a satisfying vegetarian dinner when stuffed with tomato and peppers and served with rice. Feta cheese adds tang and body to the stuffing.

2 medium eggplants, each cut in half lengthwise (about 2 pounds)
Cooking spray
1 (1-ounce) slice white bread
1 teaspoon extravirgin olive oil
1 1/2 cups finely chopped onion
1 1/4 cups finely chopped red bell pepper
1 cup finely chopped seeded plum tomato
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
2 garlic cloves, minced
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400°.
Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.

Reduce oven temperature to 350°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350° for 30 minutes or until thoroughly heated and lightly browned.

Yield: 4 servings (serving size: 1 stuffed eggplant half)

NUTRITION PER SERVING
CALORIES 178(28% from fat); FAT 5.5g(sat 2.6g,mono 2g,poly 0.6g); PROTEIN 8.3g; CHOLESTEROL 8mg; CALCIUM 126mg; SODIUM 749mg; FIBER 8.5g; IRON 1.6mg; CARBOHYDRATE 28.4g

Cinda Chavich
Cooking Light, MARCH 2004

[karen w]

Jen,

I have made the Baked eggplant With Savory Cheese Stuffing several times, and DH and I like it quite a bit. It is VERY filling, too. I usually increase the herbs and garlic a bit when I make it, but that's about it. Enjoy!

Karen