Creative eggplant dishes for eggplant maniac
The maniac is me. I LOVE those things. I've broiled, baked, stuffed, sauteed, roasted, stir-fried and more. I've had chinese, japanese, yellow, white, green, european and more.
I need new recipies! Gimme some ides for dishes in which eggplant is the main ingredient and really yummy!
I love Imam Bidalyi - I make a Greek version of the Turkish dish . It has eggplant, tomatoes, currants, onions, with oregano, honey, balsamic, and cinnamon. Basically, you cut and salt the eggplants into rounds, fry until soft. Layer in the bottom of a 9x12 pan. Top with a large can of good quality diced tomatoes, currents, carmelized onions, and add a tsp or so of dry oregano, a dash of cinnamon, drizzle with honey, balsamic, and olive oil and cook at about 350C until hot and bubbly and everything is soft. I love it as a side served with couscous and a white fish or chicken. Yum!
Oh, right! Thanks for reminding me. Eggplant Imam Bayaldi - the eggplant that blissed out the imam. This is a much easier version than the daunting one I made only once, which involved cutting vertical slits in the eggplant and trying to stuff the currant mixture into them (a losing battle).
Try the eggplant dip that is suggested on the site infomaniac cited. It has wonderful flavor, excellent with bread, plus healthy too!
ROASTED EGGPLANT SOUP
3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 Tbsp. vegetable oil
1 Tbsp. fresh thyme, chopped
4 cups chicken broth
1 cup heavy cream
31/2 oz. crumbled goat cheese
salt and pepper, to taste
Preheat oven to 400. Place tomatoes, eggplant, onion, and garlic on a baking sheet and brush with oil.
Roast in preheated oven until very tender and brown in spots, 45 minutes.
Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion, and garlic in a large, heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
Puree in batches using a food processor or an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
Makes 5 servings.
It's been ages since I've made an eggplant soup. This recipe sounded both easy and delicious. Plus, I happened to have some leftover eggplant in the fridge that I'd roasted and scooped out to make baba ghanoush. I figured I had just enough for two portions of soup for my husband and me. I roasted a small tomato, some onion and garlic. Also, I cut down on the cream, using just a small amount along with some skim milk. The soup was delicious! So, thanks, Veggo, for sharing this wonderful recipe. :-)
I made a version of this soup last week. I roasted two eggplants with six plum tomatoes cut in half, and some onions (they went in for the last 15 mins or so since I find they shrink fast). As above, I roasted about 45 minutes.
Meanwhile I toasted up some spices -- mustard and cumin seeds, some cinnamom, cardamom I think, and cayenne, in a dry skillet. Mmmm fragrant.
I scooped out the eggplant pulp and tossed it into blender with the tomato and onion and a little bit of water (estimate until you get the consistency you want) and one can of **coconut milk** I did this puree in two batches.
Then I slowly reheated and added in the spice mixture. Absolutely deliciously smoky.