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Aug 17, 2007 05:56 PM

Eggplant for those who don't like it?

I am not a huge eggplant fan. But I just received a gorgeous eggplant from my CSA. I am not into just grilling it or roasting it. Any ideas?

My mom used to trick my brother and I into eating when we were kids by serving what she called 'goulash' was actually eggplant and ground beef with onions and cheeses. It was wonderful. Does anyone have a recipe like that as well?


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  1. You might consider this one for lamb and eggplant stew that was posted by Anne in Mpls on a crockpot is so delicious! The eggplant sort of melts into the meat...I served it over orzo...

    2 Replies
    1. re: Val

      Another great eggplant recipe is Paula Wolfert's Chicken with tomato eggplant "jam". It's a Moroccan recipe and I'll post it if you are interested. It's truly delish and the eggplant melts into the sauce and can't be distinquished as eggplant.

      I've served it to raves from a couple of people who don't like any veg very much and hate eggplant.

    2. Another idea is Lidia B's eggplant-tomato sauce, which is great with poached eggs in it. It freezes really well.

      1. I have made Eggplant Scramble (read: goulash) for decades -- my boys love it, too.
        Let me know if you want me to send you the recipe via e-mail.

        2 Replies
        1. re: Meezer

          Please do send it: Thanks much

          1. re: Tom P

            Tom -- Did you receive my e-mail message?
            Have you tried it?

        2. if you make 1/4 slices - deep fry it until golden - and just top with soy sauce and some fresh grated ginger...simple and tasty.

          1 Reply
          1. re: howchow

            I lkie to fry or grill my sliced eggplant then add tomatoes,onions, bell peppers and meat
            balls or cut up sausage. this works for me. you can put this as a casserole and bake it
            with cheddar on top.

          2. Ratatouille is my FAVORITE

            Baba Ghanoush

            I know you don't like to grill it but personally I love to slice it, coat in garlic salt, then grill til really well done on the BBQ... sometimes then I chop it up with other grilled, garlic salt coated veggies (mushrooms, onions, tomatoes, zucchini, broccoli, etc.) and toss in a pan w/ shirataki noodles, balsamic vinegar, Bragg's amino acids, and mustard... serve alongside some protein (rotisserie or roasted or poached chicken or egg whites).