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Favorite recipe for eggplant?

c
chrystaldawn Jun 5, 2007 11:48 AM

I have recently discovered I enjoy eggplant. I was reluctant to try it for many years and now I have some catching up to do! Please share some of your favorite recipies with eggplant. It can be as a side, the main dish, or prepared with meat/fish. Thank you!!

  1. Dommy Jun 5, 2007 04:30 PM

    My Absolute favorite are Ricotta Eggplant Rolls... it's actually a WW recipe!

    http://www.chowhound.com/topics/285494

    --Dommy!

    1. hannaone Jun 5, 2007 04:03 PM

      Deep fried in beer batter.

      1. w
        WHills Jun 5, 2007 03:34 PM

        I do eggplant with black bean sauce (Lee Kum Kee has it, you can buy it in an Asian market or in the Asian section of a big market).

        Peel the skin (you can keep it on, but it's tastier with it peeled).
        Put in boiled water for 2 minutes and then drain.
        Put 1 or 2 tablespoons of oil in frying pan, put garlic and sautee for 30 sections and throw eggplants in. Add 1 or 2 tablespoons of black bean sauce.

        Very simple and very yummy.

        1. Kitchen Queen Jun 5, 2007 01:31 PM

          I LOVE eggplant. It's so versatile and easy to use/cook. Here's a simple yummy recipe that I concocted and have with either fish or chicken. Heat up a skillet with a little EVOO add chopped garlic, 3 cloves or so. (I use 2/3 Trader Joe's frozen cubes). While in saute mode, add a cup or so of each zucchini and eggplant (I don't peel), 1/2 cup sliced mushrooms and chopped onions (optional, of course). Then to keep moist while cooking, I pour a little chicken broth into the pan. Helps to soften the veges too and adds good flavor. If you like ollives, add chopped salty greens or blacks. Then open a can of your fav chopped italian toms. - I like S & W garlic and ?. Simmer 5 minutes or so. Season to taste w/ S & P. Done! Sometimes, I add small pearl sized balls of mozzarella. Great stuff over anything really. I don't eat red meat. But, last week, I sauteed Tilapia filets (soaked in egg and rolled in panko, S & P.) Then poured this over the fish -YUMMO! I served w/ side of orzo pasta mix mixed w/baby split peas.

          1. v
            Val Jun 5, 2007 12:30 PM

            This recipe for Moroccan Chicken with Eggplant, Tomatoes and Almonds from epicurious is one of my favorites...I never use all the chicken they call for, in fact I cut it to like 3 pieces (!), but the roasted eggplant with the tomatoes and spices really is the star of the show as far as I'm concerned:

            http://www.epicurious.com/recipes/rec...

            1 Reply
            1. re: Val
              4
              4chowpups Jun 5, 2007 04:44 PM

              I love this recipe too and usually double the amount of eggplant and spices!!! Excellent!

            2. Marge Jun 5, 2007 12:22 PM

              Here's a recent thread about eggplant recipes:
              http://www.chowhound.com/topics/378883

              1 Reply
              1. re: Marge
                pillars_of_color Jun 5, 2007 12:29 PM

                This is one of my favorites, from the Moosewood Cookbook. The eggplant cooks up thin and crispy and is just delicious. You don't have to "parmigiana" it, but can serve it as an appetizer with some good marinara sauce.

                http://www.aubergines.org/recipes.php...

              2. ibstatguy Jun 5, 2007 12:21 PM

                we like to grill eggplant. 1/2 hour before, slice and salt. prepare marinade, loosely as follows: 5+ tbl sppons of olive oil, 1 tbl spoon of red wine vinegar, mince 3 cloves garlic, chop some italian parsley, add red pepper flakes. slice up fontina cheese. rinse eggplant and grill, basting both sides. slice and melt cheese, serve warm.

                1. c
                  cocktailhour Jun 5, 2007 12:15 PM

                  Grill or roast: slice 3/8 inch thick, brush with olive oil, balsamic, salt and pepper. Roast at 400 deg for about 10 min per side, until browned. Or grill. Use in sandwiches, as antipasti, layer with cheese.

                  Roast a whole eggplant, skin on, until the flesh is soft. Cut in half, scoop out flash, and use in dip (baba ghanouj). or mix flash with cheese, herbs, tomato and restuff and bake.

                  Bengan bharta (Indian).

                  Baked or fried into eggplant parmesan, with a great marinara.

                  Saute chunks with other veg and use with a Thai coconut milk curry.

                  1. inuksuk Jun 5, 2007 11:50 AM

                    I like it stir fried with Chinese black vinegar. A bit like this: http://www.aubergines.org/recipes.php...

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