What else can I make with eggplant?
I made an impulse purchase today...my local market had eggplant on sale and they looked to good to pass up so I bought two.
Now... I don't know what to do with them. I'm not in the mood for eggplant parm or anything heavy like that.
I was thinking of cutting them up into large cubes, marinating them over night in something good, skewering them tomorrow and putting them on the grill... eggplant kabobs. Serving them over some kicked up wild rice or couscous?
do you think marinating eggplant overnight will be to much?
I would suggest looking up some Chinese recipes they do a lot with egg plants/aubergines. Some very nice spicy dishes with some ground pork. I made spicy aubergines last night and they were great. I love aubergines they soak up so many flavors and have a silky texture a very under rated vegetable. Curries are nice as well just be careful not to over cook as they mush up.
During the season of Lent, one of our neighborhood pizza joints makes Eggplant Rollatini pizza which is very good. The same pizza shop has now added a new eggplant pizza to their rotation. This pizza is very simple and its simplicity is what makes it special. It's simply a regular cooked pizza shell topped with Grande cheese (no sauce), breaded [and fried] sliced eggplant, fresh sliced mozzarella, and a slice of red roasted pepper. That's it. It's really delicious.
Lots of yummy recipes here! If you use one that requires you to skin the eggplant, I'll relate that I had a wonderful snack prepared by a friend, who cut the skin of the eggplant into small strips (the peelings had to be generous, in other words, the skin had to have *some* "meat" attached) and fried them slowly in a frying pan with oil until browned and a bit crunchy. Great with aperitifs!
I made lasagna with eggplant instead of lasagna sheets last night. Sliced eggplant lengthways, then grilled in a panini press (could do in the oven too, I guess). I had 2 chicken mince in tomato sauce layers, a spiced mushroom layer, and a (very lightly sprinkled) feta layer, with the grilled eggplant in between the layers. Topped with a mix of cheddar and parmesan, baked in the oven until the cheese was perfect. So delicious.
Copycat Panda Express Eggplant Tofu
2 tbsp olive oil
1 (12 oz) package of firm tofu, cut into 1 inch chunks
2 tbsp sesame oil
1/2 medium size yellow or white onion, peeled and cut into small chunks
1 tsp minced garlic
1/2 red bell pepper, seeds and stem removed, cut into chunks
2 or 3 small eggplants, stem removed, cut into 1/2-inch by 1-inch slices, with peel
2 tbsp oyster sauce
1 tsp chili garlic sauce
a pinch of white pepper, or to taste
1 tsp granulated sugar
Heat 2 tbsp olive oil in skillet or wok, fry and stir tofu until golden brown on all sides, remove from pan and set aside until needed.
Heat 2 tbsp sesame oil, saute onion, garlic and red bell pepper until fragrant.
Add the oyster sauce, chili garlic sauce, white pepper, sugar and eggplant. Mix well and cover. Cook until eggplant is tender,
Add back to pan the browned tofu, mix and let it warm through for another minute, uncovered.
Serve while warm.
Pickled Eggplant with Brown Vinegar, Onions & Peppers
Salt 4 or 5 eggplants, cut into cubes.
3 large onions
2 large green peppers, or 1 green and 1 red
1/4 cup salt
2½ cups brown vinegar *
2½ cups sugar
1 teaspoon mustard seed
½ teaspoon tumeric
¼ tablespoon cloves
Put cubed eggplants into a colander and sprinkle generously with salt.
Place a heavy plate that is large enough to cover the eggplant and weigh
down so that the eggplant is compressed. Let stand for about 3 hours,
Thinly slice onions and peppers.
Combine vinegar, sugar and spices and bring to a boil. Add the above
vegetables and heat thoroughly, but do not boil.
Pack into hot, sterile jars. Cover with syrup and seal.
Cucumbers can be used in place of eggplant.
12 to 15 cucumbers.
*Malt vinegar: Made from malted barley, brown malted vinegar is coloured with caramel to give it its distinctive dark brown colour. It has a strong flavour.
Uses: It is the most widely used vinegar - delicious sprinkled on fish and chips and ideal for pickles and most chutneys.
(Good condiment for all kinds of sandwiches/salads....Got this recipe from an Italian lady who was my best friend's mother.)
Szechuan eggplant: cut in half-inch slices, sauté in batches in wok till tender, in a mixture of safflower and sesame oils, assemble sauce with half cup chicken broth + soy sauce (I use tamari). Remove eggplant, wok your minced fresh garlic, ginger, and chilies (though I usually cheat by using kosher harissa full of garlic and red hot pepper and salt) for a minute, throw in cooked eggplant and broth/soy sauce mixture, heat to sizzling, serve. It's possible to thicken the sauce with cornstarch (never tried) or a bit of flour (you risk lumps). This is the general gist of recipe research done on the Internet. You've gotta watch it or it'll be *real* salty.
Yuuuuuuuuuuuuuuuum! Good one.
One more to add to the list: eggplant bruschetta
1. Grill eggplant and onion slices. Cool, then chop
2. In bowl, mix eggplant & onion along with chopped tomato, balsamic vin, little olive oil, garlic, chopped capers, chopped olives, s&p, basil
3. Serve on baguette toasts spread with goat cheese, top w/ eggplant mixture.
Addictive. Bring a breath mint, but addictive.
I haven't been to Bombay Cafe in Santa Monica in a long time, but last I went they served something they called Eggplant Deva. Totally yummy! It came out in one of those small oval gratin dishes, so presumably there was some baking involved. Here are the components from what I could tell - thin Japanese eggplants sliced on the diagonal and sauteed in oil, a tomato chutney with onions, fennel seeds and kalonji (nigella) and lastly some cool beaten yogurt. I am guessing that the eggplant was first sauteed and then layered in the gratin dish, topped with the chutney and baked briefly. When it came out of the oven, drizzled with beated yogurt and chopped cilantro. The real deal was the tomato chutney of course, with eggplant serving as a wonderful soft carrier. *Drool*.
I made eggplant lasagna a few times, but have forgotten exactly how it is done (and my wife asks for it). What I remember: slice large type eggplants thinly length-wise, salt (?) and bake to dehydrate; then layer in lasagna pan, alternating with grated cheese.
You can also spread on miso mixed w/ some lime juice and bake or grill.
Cut it into rounds, drizzle w/ olive oil and season with salt & pepper, roast it in the oven until it's brown. Put it on rustic bread w/ cucumber, onion, pepperoncinis, and gorgonzola. Drizzle with a little more olive oil. I also like roasted red pepper with this. If you have time, wrap it up and put something heavy on it for a while, so all the flavors can mingle. Yum!
Anyone ever eaten eggplant and gotten an itchy mouth/lips reaction? I grilled my eggplants a while ago and DH and I both felt itchy and stopped eating it. We normally roast it or cook on soup for a long time. Someone told me it was b/c the eggplant was underdone. What gives?
i slice them in half, cut slits in the flesh and stuff sliced garlic in the cuts. roast face down till collapsed. scoop out the flesh, but leave enough so the skins hold their shape. i mix the eggplant with rice or couscous, pine nuts, lots of fresh mint, chopped tomatoes and sometimes either lentils or crumbled sausage. put mix into eggplant shells, drizzle with olive oil and re-heat. nothing is fried, so it's nice and light, but can be enough for a meal.
At a cooking class a few months ago, we made a recipe with eggplant:
1. After salting the eggplant slices, grill/saute.
2. Lay slices on counter and make little rolls with a slice of fresh mozzarella, a sundried tomato, and a piece of roasted red pepper. Put rolls in a serving dish
3. Cover with creamy goat cheese sauce (which I believe was just a bechamel with goat cheese added in). I would add some hot sauce or something with a little more excitement to the cream sauce. Also made it once with tomato sauce instead.
Can be served as side dish or veg main.
I like to slice them into thin rounds, like maybe 1/4 inch the most, and then lightly drizzle with olive oil, grind some pepper on, and sprinkle with kosher salt, and then grill til they're almost like chips, yet still a bit tender. I'm totally obsessed with this. Simple? Yeah, and not really that exciting, but MAN they are gooood.
Ratatouille!! My fave...
Also, Koo Koo Roo (eons and eons ago) used to have a great eggplant salad. It was like cooked, mashed, and seasoned eggplant possibly with tomatoes, and seasonings served cold... It was so refreshing and flavorful yet healthy. Wonder if anyone remembers this, and even more importantly, if anyone has a similar recipe...
I have a favorite recipe for eggplant "meatballs" from Christopher Styler's 1989 "Primi Piatti" cookbook. It's labor intensive but worth the effort. Roast the eggplant, scoop pulp, mix, form, fry, yada, yada. I'll post if you're interested. They're served in tomato sauce with toothpicks as an hors d'oeuvers or over pasta for a first course.
Also, I have a non-recipe for an eggplant layered torta from PBS many years ago. It's marinated and sliced into wedges. Served room temp.
re: ali patts
Ali: I assume you want the meatball recipe. It's really good. Almost better the next day in a sandwich. Don't freeze -- they get watery and spongy after thawing.
Christopher Styler's "Primi Piati" 1989
1 large globe eggplant (about 1-1/2#)
1/2 cup dry breadcrumbs (flavored okay)
1/2 cup grated Parmesan or Romano cheese
1/4 coarsely chopped Italian parsley leaves
1 large egg
1 clove garlic, crushed
Freshly ground black pepper
Olive oil for sauteing
1 cup tomato sauce
Heat the oven to 400 degrees. Roast the eggplant until very tender, about 1 hour and 15 minutes. (It will have collapsed.) Cool to room temp.
Cut the egglpant in half lenghthwise, scoop out pulp (if there's a lot of seeds, I discard them), and place it in a large mixing bowl. Add the bread crumbs, cheese, parsley, egg, garlic and salt and pepper to taste. Beat until well blended. Chill the mixture 30 minutes to 1 hour.
Shape the eggplant into twelve 2-inch balls (or use a large cookie scoop for hors d'oeuvers...you'll get more than 12). Heat 1/4 inch of oil in a large skillet over medium heat. Add half the eggplant balls, leaving about 1 inch between them. Fry, turning as necessary, until browned on all sides, about 5 minutes (they don't stay perfectly round.). Transfer to paper towels to drain. Repeat, adding more oil and reheating the skillet, if necessary.
Pour off any oil from skillet. Add the tomato sauce. Heat to simmering over low heat. Slip the eggplant balls into the sauce, cover skillet and simmer 10 minutes. Serve hot, spooning sauce over.
Cook's notes: I scrape the pulp down to the very skin. I'm thinking of trying Japanese eggplants -- maybe fewer seeds and less waste. Don't know how they'll roast though and if I can get the skin off after roasting.
Even with refrigerating for a while, this is a soft mixture, so expect flat-sided blobs. Make once and you'll know what to expect. Then you can scale the recipe up for a crowd. I can eat these cold out of the fridge the next day.
After all this hype, I hope you like them!
I adore caponata, another Italian eggplant dish:
1 large eggplant, chopped into ¾ inch pieces
2 T extra virgin olive oil
1 onion, chopped into small pieces 3-5 cloves of garlic, sliced thinly
1 cup homemade Italian tomato sauce.
¼ cup red wine
3 T capers
¼ black olives, chopped
3 T balsamic vinegar
½ t cocoa powder
2 T turbinado sugar
¼ cup fresh chopped basil
Salt and Pepper to taste
Place the eggplant cubes in a colander and apply about 2 T of salt. Shake the colander to coat the eggplant evenly with the salt.
Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant. Place a weight, such as some heavy canned goods on the plate so the plate will press down on the eggplant. (The purpose is to squeeze some of the sometimes bitter juices out of the eggplant. (About a half an hour process.) Heat your oven to 375 degrees. Wipe off the eggplant to remove as much of the salt and clinging juices as you can. Spread the eggplant on a greased cookie sheet and bake for 35 minutes. The eggplant should be nice and brown by now. Heat the olive oil in a skillet to medium. Add the onions and sauté for about 4 minutes. Add the garlic, black olives and capers and cook another 2-3 minutes. In a small sauce pan, combine the balsamic vinegar and the sugar. Heat over medium until the sugar dissolves. Add the balsamic vinegar/sugar and the red wine to the eggplant mixture and reduce the liquid by half. Add the roasted eggplant, basil and the cocoa powder. Cook a minute or two to combine. Add the tomato sauce and simmer for 10 minutes. The mixture should be thickened to “dip” consistency. The caponata is best if refrigerated overnight and brought back to room temperature before serving. Serve the dip with toasted garlic, pita slices. Garlic toast will suffice in lieu of pita bread.
Funny - I decided to check out this board over my lunch break while I'm eating a pita filled with lettuce, tomato and roasted eggplant/goat cheese spread. It's delicious.
The eggplant spread recipe is from the White Dog Cafe cookbook. The recipe from the top of my head:
Combine a finely chopped roasted eggplant, a chopped roasted red bell pepper, one head of roasted garlic pulp (I didn't add the garlic, but I'll bet it's delicious - I have lots of post-lunch meetings), one finely chopped scallion, ~2T minced fresh cilantro, ~2T minced fresh basil, 4 oz fresh goat cheese, juice from 1/2 lemon, 1/2 t cumin, salt and pepper. There could be some spices/vinegar in there that I don't remember. Happy to check the book and provide a more complete ingredients list if anyone is interested.
Roasted eggplant is a good addition to any salad. I cut up the eggplant in 1/2 inch sized cubes, put in a ziplock bag and toss around with olive oil (no marinade time), and roast on 400. Eight minutes, turn, then another eight minutes. It gives a meaty taste to your salad without adding actual meat.
I love marinated eggplant. I don't have a grill, so I usually steam, and then throw on a marinade (although I guess at that point its more like a dressing).
I don't think you would want to marinate overnight though, it would make the eggplant mushy. In general, eggplant soaks up pretty much any liquid you put it in pretty fast. I think an hour of marination is plenty.
My go-to marinade is 1/4 cup lemon juice, 1/4 cup red wine viegar, a couple tablesppons of oil, and some parsley. Acidic, but very yummy (and the acid keeps the eggplant from oxidizing).
My mother always made it into a side dish. In a saucepan, slice an onion or two, throw in as many garlic cloves as you like, and the eggplant cut into approx 1 inch cubes. Add a small can of tomato sauce and a little water. Cover and simmer on top of the stove, the eggplant will start to give off liquid and get soft. You have to keep an eye on it to be sure the water doesn't evaporate completely. Add a bit more part way through.
It's some kind of middle eastern dish that I'm sure goes by a lot of different names.
You could rub a little curry powder & salt to the sliced rounds and then saute them on the pan in a little oil. Sprinkle a little fresh cilantro, squeeze a twist of lime - you have a basic Indian eggplant fry.I usually add a good pinch of chilli powder too. If you have fresh cumin seeds, toast and grind that up into a powder and add to the 'spice rub'.