I have never made eggplant... i remember eating it once stir fried and thinking it was good... i saw them at the market and wanted to buy one...
looked up some recipes and wanted to know what's the best way to prepare eggplant... i don't think i want to do eggplant parmesean, not too big on breading things and all that...
any ideas? what's your favorite way to make eggplant?
I love eggplant. Not much flavor on it's own - acts like mushrooms, soaks all the other flavors it's cooked with. There's different kinds of eggplant too, American -large roundish dark purple, Japanese-long narrowish and much lighter in color, Italian-smaller than but, a deeper purple, and an indian eggplant that's small droplet like and also deep purple. Each culture has their own ways to prepare. Remember when it gets sliced, air causes it to quickly brown. One of my fav's and so flavorful: Squash garlic and onion then saute in EVOO- extra virgin olive oil. Once softened, add small cubed eggplant and saute w/a bit of chicken broth. Then add cubed zucchini and either sun dried tomatoes or fresh - I like the sundried in olive oil (adds xtra flavor), capers and a little more chicken broth. (While cooking veges, add EVOO as needed). Once all looks cooked/softened, add a splash of any of the following: white wine, marsala, sweet vermouth. Once the wine reduces, stir in a pat of butter then S and P. Wella, topping for pizza, pasta, chicken or mix into a risotto. Top w/ shaved fresh Asaigo. YUM! Another thing I like to do w/eggplant is to grill and have w/other grilled items or, after grilling and still warm, run under cold water and peal skin off. Then chop eggplant and add to your favorite hummus. Mix in a little tahini if too thick. Top w/ a little EVOO and sprinkle w/ a bit of paprika. Also very yummy and can be eaten w/vege sticks in a pita, on falafel or ? Have fun :) KQ
I like eggplant a lot, but I also find it difficult to come up with new uses for it. Here are two that I really like:
1. As a pasta sauce: mince two cloves of garlic, or more if you like. Cut the eggplant into 1-inch chunks. Get some capers, soak if necessary. Have on hand one or two cans of good chopped tomatoes (I use the 400g cans, and usually use one, sometimes two).
Heat a deep pot, add olive oil and garlic. Saute till the garlic begins to color, then add eggplant and some salt. Saute till the eggplant goes a bit soft and gets browned. It will soak up the oil and stick a bit, so a wood spatula is good for scraping the pot.
Add the tomatoes, stir, add salt and pepper to taste. Add capers (a good handful). Cook till sauce and eggplant are desired consistency. I like to serve this with farfalle.
2. As a side vegetable: This comes from "How to Cook Everything" by Mark Bittman. To paraphrase: turn oven to high. Cut eggplant into thick circles. Slash each one a couple of times. Make a mixture of chopped garlic, parsley, salt, pepper, and olive oil. Rub this onto the eggplant, pressing it into the slashes. Lightly oil the bottoms of the circles. Put on a roasting tray and into the hot oven till they brown and get a little mushy, about half an hour or more.
This recipe was a wonderful revelation for me. It's really delicious. And I should note that the "stuffing" for the eggplant is also wonderful when tucked under the leaves of an artichoke before braising.
Eggplant is among my favorite vegetables...I think I love it best with tomatoes. Here's a perfect summertime recipe I got from a friend that can stand alone because the chickpeas serve as protein or you can put it over rice or it's even good as a veggie side dish:
Tunisian Style Eggplant Casserole
1 - 15 or 16 ounce can chickpeas, partially drained
1 medium to large size eggplant, cut into 2 inch cubes (you can peel it if you want to...I love the color of the skin so I leave it on)
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 medium onions, finely chopped
5 or 6 small ripe tomatoes, finely chopped
Preheat oven to 400 degrees. Toss eggplant cubes with about 2 Tablespoons olive oil and spread on a baking sheet lined with foil. Sprinkle with a little salt. Roast in oven uncovered for 20 minutes, stirring once after the first 10 minutes. Remove from oven and put into a greased 8x8x2 inch baking dish or similar size and season with cumin, cinnamon, paprika and cayenne.
In a skillet over medium heat, saute the onion in 1 or 2 Tablespoons olive oil until light brown. Spoon over seasoned eggplant cubes. Add a little pepper and salt and then layer over with chickpeas. Cover with chopped tomatoes, then drizzle with a little olive oil. Bake uncovered at 400 degrees for about 35 minutes. Serves 4 or 5 people.
Epicurious also offers a Moroccan Chicken with Eggplant recipe that is superb.
I made the moroccan chicken last night -- it's really good but it needs some zip. I'm trying to figure out what will perk it up. It's quite lemony and the broth is very flavorful, I think it just needs some heat. I roasted the eggplant much longer than they said because I like it darkly caramelized. Thanks for pointing to this recipe. A good way to use up eggplant and all those spices in your cupboard.
I love Asian-style eggplant salad, where you split baby eggplants lengthwise, score and grill them, then top with a spicy sesame dressing.
I posted a favorite recipe a while back. If you're using the large eggplants instead of the slender Asian ones, peel and cut into cubes, sprinkle with salt and let it sit for about 30 minutes. This will draw out the liquid which can be bitter.
This is it:
I make a spicy eggplant dish with Asian eggplants that is usually well liked. It's from Pacific Flavors by Carpenter and Sandison which I believe is out of print. My version of the recipe is as follows:
1.5 lb eggplant
2 ts dark soy
1 medium onion, sliced
8 cloves garlic, minced
2 ts finely chopped ginger
Cut eggplant into 1/2 inch cubes. Set aside.
Combine in a small bowl:
1/4 cup dry sherry
3 Tb oyster sauce
1 Tb dark soy
1 Tb sesame oil
1/2 Tb Chinese chili sauce (I use sriracha)
1 ts sugar.
Stir fry eggplant in hot oil in wok, add soy sauce, sliced onion, ginger and garlic and fry until onion is transparent. Add all other ingredients, toss to coat well. Add enough water so eggplant cubes cover about 1/2 eggplant cubes. Cover and cook over medium-high heat for about 5 minutes, stirring occasionally. Uncover and cook until most of the liquid is reduced. Taste for seasoning.
This dish keeps well so I usually make it in large quantities. It's good warm or cold - makes a great picnic dish.