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Oct 2, 2007 12:11 PM

Eggplant on the wafflebaker! Try it.

In my search for fun low carb foods, I recently tried this. I slice raw eggplant about 1/3 inch thick. Dipped in beaten egg, then in finely grated parm. I added fresh mixed herbs to the cheese too. I then put the slices in my wafflebaker, brushed with olive oil.

I think it turned out awesome. The eggplant got fully cooked and soft inside and crisp and crunchy on the outside! And it readily assumed the waffle shape during the cooking process. Often low carb foods are short on the crunch factor. It's also fun to find another reason to use the wafflebaker. And I think these looked really cool! I only made these, but what a nice side dish for a meal!

I also think this would work great with zuchinni or summer squash. I'll try that next.

Let me know if you try it!

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  1. Great tip, thanks! I'll bet this works nicely with a panini press too.

    1 Reply
    1. re: Olivia

      It works on the George Foreman, which is basically a panini press on steroids.

    2. This sounds really cool. Did you use a regular waffle maker or one for Belgian waffles?

      3 Replies
      1. re: kary

        Regular one. If you try Belgian, let me know if it works! Maybe cut to 1/2 or more?

        1. re: scuzzo

          I do have both, so maybe I will give it a shot. One more dumb question. Do you slice the eggplant in rounds, or lengthwise? I assume in rounds?

          1. re: kary

            I did rounds, but it should really matter, except visually.

      2. that is such a neat idea, I have never wanted a wafflemaker until now.

        1. Thanks for the clever idea!

          1. great idea, i have a belgian, and will report back...