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Le Taz Hot

(22,271 posts)
Wed Aug 8, 2012, 04:37 PM Aug 2012

What to do with Eggplant

I've got several growing in the garden and any day now I'm going to be inundated with them. Now, I LOVE eggplant, the espoused one, however, is not a fan. I have a great recipe for Eggplant Parmesan which he likes but even I can only eat so much of that. So, do you guys have any recipes for people who don't like eggplant but like it the way you make it?

Thanks!

LTH

17 replies = new reply since forum marked as read
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What to do with Eggplant (Original Post) Le Taz Hot Aug 2012 OP
I like stuffed eggplant phantom power Aug 2012 #1
I've had an excellent eggplant lasanga rocktivity Aug 2012 #2
My brother makes a low-carb version of eggplant lasagna. GoCubsGo Aug 2012 #12
That just goes to show you rocktivity Aug 2012 #14
baba ganouj (delicious spread for pita bread) grasswire Aug 2012 #3
I would add some olive oil at the end, probably n/t grasswire Aug 2012 #4
You have to make the peanut butter stew! noamnety Aug 2012 #5
Ratatouille, of course... TreasonousBastard Aug 2012 #6
Fried in tempura batter, or even cornmeal. eppur_se_muova Aug 2012 #7
yeah, fried eggplant! grasswire Aug 2012 #13
I made something like an eggplant Parmesan recently, cbayer Aug 2012 #8
Eggplant recipe kurtzapril4 Aug 2012 #9
Grill it. GoCubsGo Aug 2012 #10
Or, stuff it. GoCubsGo Aug 2012 #11
OK, can I just say Le Taz Hot Aug 2012 #15
I love fried eggplant, lightly breaded. sinkingfeeling Aug 2012 #16
I eat it raw sometimes. We're growing the Kermit variety this year. It's good in stir fry dishes too HopeHoops Aug 2012 #17

phantom power

(25,966 posts)
1. I like stuffed eggplant
Wed Aug 8, 2012, 04:43 PM
Aug 2012

the recipe I use is pretty simple. Hollow out the eggplant, dice up the guts, saute(?) with some italian sausage. Chicken or turkey italian sausage works great. Mix with some water and bread crumbs. How much you use is a matter of taste. I tend to use maybe a cup of bread crumbs per eggplant, or less.

Dump the mix back into the eggplant shells, and cook for a while at 350, or so. You know, make it hot.

I'm sure you could put some cheese on top. I generally don't.

My daughter informs me that it looks like somebody pooped in an eggplant. What can you do.

GoCubsGo

(32,142 posts)
12. My brother makes a low-carb version of eggplant lasagna.
Thu Aug 9, 2012, 10:44 PM
Aug 2012

He slices the eggplants lengthwise, and uses them in place of the noodles. He cuts them into long, 1/4" slices, sprays them with olive oil Pam, and puts them in a 375 degree oven for 5 mins. on each side. Then, he puts the lasagne together with them.

rocktivity

(44,605 posts)
14. That just goes to show you
Thu Aug 9, 2012, 11:19 PM
Aug 2012

The eggplant can play the role of either the ground meat OR the noodles!


rocktivity

grasswire

(50,130 posts)
3. baba ganouj (delicious spread for pita bread)
Wed Aug 8, 2012, 05:12 PM
Aug 2012

I just bought eggplants at Trader Joe's to make this!

Alton Brown's recipe:

1 eggplant
2 cloves garlic
2 ounces fresh lemon juice
2 tablespoons tahini (sesame butter)
1/2 bunch parsley, leaves only
Salt and pepper


Directions

Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.

Remove eggplant from the grill and let cool.

Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

 

noamnety

(20,234 posts)
5. You have to make the peanut butter stew!
Wed Aug 8, 2012, 11:08 PM
Aug 2012
http://www.theppk.com/2008/10/spicy-peanut-eggplant-and-shallot-stew/

You can vary it up some. I put peas or spinach in it instead of green beans.

Today I made a ham/lentil soup, but I had extra roasted eggplant so I put that in the broth and hit it with the stick blender so it just became a soup thickener.

TreasonousBastard

(43,049 posts)
6. Ratatouille, of course...
Thu Aug 9, 2012, 12:14 AM
Aug 2012

I will admit I have no recipe, but my mother used to make it years ago and it was one of the veggie dishes we all scarfed.

It's not an eggplant dish per se, but she used to be heavy on the eggplant in it, and, as with all Provencal veggie dishes, every cook on the block has the one true way to make it, so find a recipe that catches your eye and triggers drooling. If I were to make it now (and I just might with all those beautiful eggplants at the farm stands) I would probably cook the vegetables separately and layer into a casserole.

Or, maybe just mush it all together in a big pot.

To paraphrase Duke Ellington-- if it tastes good it is good.

eppur_se_muova

(36,361 posts)
7. Fried in tempura batter, or even cornmeal.
Thu Aug 9, 2012, 12:18 PM
Aug 2012

If you've fried okra or squash, just use the same recipe. Slice the eggplant into relatively thin slices (no more than 3/8&quot .

grasswire

(50,130 posts)
13. yeah, fried eggplant!
Thu Aug 9, 2012, 10:50 PM
Aug 2012

I used to use cornflake crumbs, now I use Italian breadcrumbs. Fry in shallow pan or grill pan -- I use 1 part olive oil, 1 part vegetable oil. I dunk the eggplant slices in egg beaten with a bit of water, then into the crumbs.

We like this with homemade fettucini alfredo and a peppery green salad.

kurtzapril4

(1,353 posts)
9. Eggplant recipe
Thu Aug 9, 2012, 09:50 PM
Aug 2012

Heat oven to 425 F. Take a couple medium sized eggplants, peel, and cut into 1/2 inch disks. Salt and pepper both sides. ;-

Unwrap frozen pizza

Place eggplant in driveway

Heat pizza for 20 minutes. Enjoy! ;->

GoCubsGo

(32,142 posts)
10. Grill it.
Thu Aug 9, 2012, 10:29 PM
Aug 2012

I usually cut it into 1/2" slices, brush it with olive oil, and sprinkle some salt and pepper on it. Sometimes, I'll use Italian dressing instead. Here are some other thing you can do with grilled eggplants:

http://www.nytimes.com/interactive/2012/07/29/magazine/eggplant-recipes.html?ref=magazine

GoCubsGo

(32,142 posts)
11. Or, stuff it.
Thu Aug 9, 2012, 10:34 PM
Aug 2012

One of my most favorite eggplant recipes: http://www.food.com/recipe/imam-bayildi-134662

This recipe is from "Sundays at the Moosewood", which means it's vegetarian, and this recipe, also vegan if one uses an appropriate substitute for the small amount of butter that's in it. The original version has a lamb stuffing, as it's a Turkish recipe. If you would like the carnivore version, just google "Imam Bayildi". There are tons or recipes out there for it.

Le Taz Hot

(22,271 posts)
15. OK, can I just say
Fri Aug 10, 2012, 06:08 AM
Aug 2012

we have some AMAZING cooks here! Every recipe I read I think, "Oh, I'll make that!" then I read the next one and think, "Wait, I think I'll make that one!"

I'm just going to bookmark this one (as I did the Butternut Squash thread) so I can try all of them.

Thanks all who have contributed and feel free to continue to add to this one. There's no such thing as too many recipes.

 

HopeHoops

(47,675 posts)
17. I eat it raw sometimes. We're growing the Kermit variety this year. It's good in stir fry dishes too
Sun Aug 19, 2012, 05:07 PM
Aug 2012

We also layer it into lasagna and slice it for sandwiches. It's great in an omelet too. Simply steaming it and adding some fresh herbs works well. There aren't too many things as versatile.

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