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Too much Eggplant!

Ok so I told 3 people coming to a dinner party that I needed eggplant - lo and behold I now am the proud and overwhlemed owner of 12 eggplants.

What to do!!?? Help!

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  1. Get a couple of Iron Chefs over to do battle

      1. Do a whole EP menu! Ok, that might be too crazy, but here's a few good options:

        Eggplant Caviar - http://www.chow.com/recipes/10543
        Charred Eggplant Salad - http://www.chow.com/recipes/10829
        Eggplant and Tomato Stew - http://www.chow.com/recipes/10604

        And, if you just want to do something simple, do a variation on a caprese salad where you alternate eggplant slices (that have been salted and resting for about 20 minutes and then patted off with paper towels) with basil or mint or parsley, slices of mozzarella or smoked provolone, and the best tomatoes you can find!

        1 Reply
        1. re: aidam.

          You can even do dessert...there's an amazing chocolate-eggplant specialty from Sicily for which I couldn't immediately find a recipe online, but there must be one.

        2. Make quick pickles. I half and then slice thinly, and layer into a big bowl with salt, and add weight (a gallon jug of water over a plate). After a few hours, squeeze out the salty water, pack eggplant slices (now much smaller) into jars or containers--sprinkling in chili powder or flakes. Add a hot sugar and vinegar mix over the top.

          1. How about making some Baba Ganoush? Here's a link to a recipe:

            1 Reply
            1. re: Augusta

              I love babganoush- but I always grill my eggplant and it adds a nice smoky flavor!

            2. Double baked eggplant: Cut in rounds, drizzle with olive oil, sea salt, pepper, and a bit of parmesan cheese (the processed kind.. hehe). Bake them for 40 minutes. Take them out, let stand for about 5 min. drizzle again, and cook for 40 min. The double baking works wonders. I do these next to some red onions and peeled red peppers. I serve with a good steak and I have had people ask for seconds...of the veggies!! =)

              The times vary according to your oven.

              I also deep them. Cut them, dry them, cover them in panko or plain bread crumbs (if you don't have any) with a bit of paprika, cumin, salt, and pepper and deep fry! Yum!

              1. I posted a Maharashtrian style Baingan Bharta on this thread:

                3 Replies
                1. re: sweetTooth

                  wow, now I know what I'm doing tomorrow! any more on the dessert recipe?

                  Does anyone think any of these recipes will freeze well?

                  1. re: professorbeezer

                    Babaganoush definitly freezes well and can be used as a dip or a sauce for grilled meats and vegetables.

                    1. re: foodsnob14

                      I grill or roast for the baba too. I also up the heat a little with more cayanne, yum!

                2. No one has mentioned the obvious ... eggplant parmigiana which freezes very nicely.

                  Also there's ratatoulle ... and then you can go out and see the film. Make it a theme night.

                  2 Replies
                  1. re: rworange

                    What about my absolute FAV~ Fried Eggplant!

                    I also use this same recipe for Fried Green Tomatoes...yum, I'm hungry now! :)

                    2 tablespoons oil
                    1 large eggplant, peeled and sliced
                    3 eggs, beaten
                    2 cups Italian Bread crumbs
                    Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

                    1. re: Get my grub on

                      thanksi for taking the time for the directions!

                      BTW -I can't wait to see ratatouille!

                    1. This has been mentioned on these boards before, but it's so simple and delicious that I have to post it again:
                      slice eggplant into rounds about 1/2" thick, fry in olive oil (or bake in the oven, brushed with olive oil.) While it's cooking, prepare a simple sauce of plain yogurt, plenty of chopped garlic, and plenty of chopped dill. Spoon the sauce on top of the cooked eggplant, and enjoy. The beauty of this is that it's delicious hot, room temperature, or cold.

                      1. Tonight I made a lasagne using thinly sliced and roasted eggplant in place of some of the noodles. Would probably freeze well but I think we'll end up eating it al in a couple of days!