This year my plant is thriving and produced the most beautiful eggplant. Big, purple (variety purple blush, maybe?) and just right as in just ripe, and I had to pick it NOW.
Now, what to do with it...? Something SIMPLE?
I've made eggplant parmigiana in the past, but I'd love to try something different. Any ideas?
|Well there's Baba GaNooj.......eggplant appetizer|
Bake the eggplant, don't peel before baking. I find it takes 45 min to an hour
Remove from oven and immediately cut in half and scoop out the skin. Be careful it's hot. Let pulp cool while you make the other stuff.
Mix 3 Tb. sesame paste (tahini.... middle east store or whole food type stores, it's ground sesame seeds) with 1 Tb. water. Add the juice of two lemons, 1/2 tsp salt, 1/2 clove garlic (me I like more and will use at least one whole).
Mix this dressing with the eggplant pulp and chill. I like a big handful of fresh chopped parsley and chopped fresh tomatoes. Serve with crackers, chips or pitas.
Bake the eggplant as above. Peel and chop or dice, set aside.
Scallions, your choice in number......I do about 6, chopped
Fresh tomatoes, your choice in number.......I may do 2 to 4
2 handfuls fresh parsley, chopped
salt and pepper
Dressing of 3 parts olive oil to 1 part acid (I use a mix of wine vinegar, balsalmic vinegar and lemon juice). (so lets say 1/4 cup olive soil and 3/4 to 1 Tb. each of the acids) S&P, garlic powder or real garlic (lazy factor) and Oregano.
Add dressing to the veggies, let marinate in frig for several hours, even overnite. Serve with feta cheese chunks.
Eggplant Souffle (it has meat too)
2 lbs. eggplant
1 lb. ground beef or lamb
1 cup onion, chopped
2 Tb. butter or marg
1.5 teaspoons salt
1-2 TB. fresh parsley
1/8 t. nutmet
1/2 cup tomato sauce
2 cups soft bread crumbs (take about 4 slices of bread)
6 eggs, separated (hey, it's a souffle)
1/2 cup grated cheese
Peel and dice egglant. Soak in cold water while preparing meat. Rinse and drain well when needed.
Brown the meat with the onion in butter or other oil. Season with S&P. Add eggplant cubes, continue over moderate heat, stirring until slightly brown. Add parsley, nutmeg and tomato sauce and 1/2 cup water. Simmer until eggplant is soft. Remove from heat and stir un 1.5 cups bread crumbs.
Well beaten egg yolks with the eggplant mixture. Beat the 6 egg whites to soft peaks, fold into meat mixture and pour into a 2 qt. deep baking dish. combine remaining bred crumbs with grated cheese, sprinkle over top. Bake 350 for 45 minutes or until firm and golden.
Papou's Shoes....stuffed eggplant
Bake the eggplant, half and scoop out the pulp, save the skins!
Do the meat like above: onion, meat, tomato sauce (nutmet or cinnamon), etc. Sometimes I add a splash of wine to the tomato meat mixture. Add the bread cubles.
Add an beaten egg to the mix and turn into the eggplant halves, sprinkle with the breadcrumbs and cheese like above. Bake about the same time, watch that the "shoes" don't burn.
|How about Ratatouille?|
Low calorie and one of my favorites when Stephen is out of town ( actually loaded Nachos are my favorite when he is out of town - but this is a little better for me )
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
1.Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2.Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3.Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4.Bake in preheated oven for 45 minutes.
|Oh, wow! Not only am I now starving after reading these recipes, I'm wishing my eggplant has been a bit more prolific! |
Many thanks to both of you!
|I hang my head in shame, my fav recipe is just battered and fried eggplant.....like fried green tomatoes. Takes a heap of oil.|
|im even lazier...i just brush the eggplant with some olive oil and salt and grill it on both sides....|
|I'm with Susan... |
Peel, slice, dip in a few beaten eggs, coat in cracker crumbs, fry in a frypan with oil......add seasonings of choice and ENJOY!
|Here's the update:|
Drooled over all the great recipes. Struggled to decide. While struggling with decision took little girls to agility class. Dazz was crated. Eggplant was in a big bowl towards a corner on the counter, along with a nice stash of tomatoes. Came home from class. EGGPLANT WAS GONE!!!!!!!!!! <bwaaaaaa>
Yes, sure I can pick some up at the store, but it's not the same!!! This eggplant was PERFECTION (is there such a thing as vegetable blindness, along the line of kennel blindness? ) It was just BEAUTIFUL.
As I was mourning the eggplant I have been waiting for nature to tattle on the fourlegged hairy offender (tomatoes were also missing) Nothing.
Good grief! At least I can't blame this one on Sybil. She was with me...Boy dog is most likely suspect.
Look for new thread in different topic area:
Four year old neutered male sheepdog. Cheap!!!!!!!!!!!
|OH NO |
Guess it should have joined the garbage can...on top of the fridge!!
I would NOT be happy
Naughty brother...says Chewie
|Jack says, "Yes, a fellow scarfer!" At least Jack and Glacier do not steal, they wait until Mom has finished preparing the meal and then stand and drool, "Mom, it isn't that good. Mom you are full. Mom.........."|
Sorry about the eggplant and tomatoes. Tomatoes I understand, but raw eggplant? Maybe eating a sponge is good.
|His sister has probably eaten a sponge, among many other exciting things |
I may break down and buy some eggplants just so I can try some of these recipes
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