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Apr 30, 2007 01:13 PM

What else can I make with eggplant?

I made an impulse purchase 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?

any ideas?

do you think marinating eggplant overnight will be to much?

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  1. Slice into rounds, saute in olive oil, serve hot, warm or cold with yogurt, garlic & dill sauce...this was taught to me by a Turkish friend, it's simply & totally delicious...

    You could make Giada's swordfish & eggplant pasta....or moussaka...

    4 Replies
    1. re: fauchon

      yea...I saw giada's swordfish recipe, thanks.

      i was trying to think of something new to do with it though...

        1. re: lasiciliana

          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'.

          1. re: TanQ10

            I just did this with everything except cilantro and I used ground cumin spice instead of fresh seeds. It turned out absolutely amazing, I love it!

          1. re: Megiac

            Baba ganoush is known for slathering on pita or crackers but I also like it thus: a big bowlful of lettuce, tomatoes, and whatever else you like in your salad, then a big scoop of ice cold baba ganoush on top, with olive oil and vinegar sprinkled around. A super meal on a hot summer day.

          2. The best eggplant ever from Hot Sour Salty Sweet. With ground pork, chilies, shallots, a tomato, fish sauce (as sub for dried shrimp), lime juice, and fresh mint. To die for.

            1. 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.

              1. 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).