Eggplant recipes?
Any other recipes that come with recommendations would be more than welcome. |
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OK a couple of quick ones: Eggplant w/ Onions and Tomatoes 2 eggplant sliced salt and olive oil 1 onion sliced chopped fresh parsley 5 tomatoe + or - peeled and chopped 1 bay leaf slivered garlic to taste Salt the eggplant, spress between 2 plantes for at leat 1 hour, wipe dry. Heat olive oil (be generous, you know how eggplant soaks it up---you can sub with veg oil, but still have olive oil for correct flavor...use yellow olive oil here, not EVOO). Borwn eggplant quickly. Remove. Add more oil and brown onion. Return eggplant, add parsely, onion, bay leaf and garlic. Cook very slowly for 45 minutes.....yeah I do cover for a bit, but not the whole time. Fried Eggplant...like fried green tomatoes Mousaka......varies with cook and calories. Traditionally served with a Bechamel sauce....a white sauce with extra egg yolks and grated cheese. Basically a meat sauce with ground beef or lamb, onion, tomato paste or sauce, CINNAMON for that unusual flavoring. From here recipes vary: some precook the eggplant in the broiler, others just use it raw. Another recipe also includes prebrowned sliced potato. Then layer the veggie or veggies with meat sauce like lasagna, throwing grated cheese over the layers. Finish off with top layer of the Bechamel sauce and cheese. If you want recipes I can give them but also easily found on web. Mousaka is too rich for me anymore......the white cream sauce on top. When served, I remove it promptly. Another fun one is Papoutsakia (Grandpa's slippers) Cut egg plant in half lengthwise. Make 3 lenghtwise incisions without separating the pieces.....salt and set aside for 30 minutes (I don't bother with salting eggplant, ever, I never find it too bitter). Brown 2 onions chopped in oil. Add 1.5 lbs ground beef and simmer 10 minutes. If you want the beef browned, brown it before adding onions. Add 2 tomatoes peeled and chopped and 1 tsp. salt. Cook 30 minutes. Add 1/2 cup parsley and pepper to taste. Wipe eggplants from their salt. Fry the veggie in skillet with oil until they wilt. Place in baking dish and mash the pulp slightly and spoon in the meat mix between the slits made earlier. Top with a tomato slice and brush with oil. Salt and pepper. Add about a cup of broth/wine/water to boom on the ban and bake 350 30-35 minutes. Similar recipe, Scoop out the pulp from the raw veggie halves. Saute ground meat (any type) onion and green pepper. Add scooped out eggplant to meat mix. Add a tomato or two, chopped. Parley, salt, peper. Fill the eggplant shells with the mix. Top with grated cheese. Put into baking dish, pour water/broth around the bottom, Cover bake 30 minutes, uncover and bake another 20 minutes. Finally Eggplant salad Prick an eggplant in several spots before putting into baking pan and roasting at 350 for one hour. Remove promptly and peel (It's HOT!) Chop the pulp into cubes or sorta cubes. Put into bowl. Add scallions, garlic, whatever you want to make a veggie salad. Add up to one cup fresh parsely (don't skimp here!) I season with Cavendar's Greek seasoning but you can wing it with garlic powder, oregano, salt pepper, or lemon pepper, maybe coriander, paprika. Lemon juice and olive oil dressing or wine vinegar and olive oil (my favorite). let sit at least an hour before serving. Serve with chopped tomatoes, cucumber slices and feta cheese.......and pitas. Make salad sandwich by putting the salad, veggies and cheese into pita............ yum, I need to get some eggplants! |
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