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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...

            1. I wonder if a person could use the same method with a chicken breast?
              Spencer

              12 Replies
              1. re: Spencer

                breast meat seems unsuitable to conform like the veggies to the press. maybe if pounded like scalloppini? let us know if you try it.

                  1. re: Mellicita

                    wow, that scuzzo! so creative! i hadn't seen the chick waf.

                  1. re: Spencer

                    I have seen recipes for "waffling" pieces of bread on the waffle maker to make sandwiches. There's a recipe for something else like that on epicurious. What else would work? Any other vegies?

                    1. re: kary

                      I love this idea, will report back if I try it... other vegetables that may work for this could be acorn squash, sweet potatoes or yams.

                      1. re: kary

                        quesadillas? super crispy with pockets for salsa or guac!

                        1. re: alkapal

                          oh yeah these do work on a panin press and they are excellent. I add cooked chicken, or steak, cheese, onions, peppers, cilantro a little salsa or tomatoes and then press. They are super good.

                        2. re: kary

                          I have not used veggies, but have, as noted above, used it for bread as in making french toast on the wafflemaker. Dip the bread in your egg, milk batter and then onto the wafflemaker. As mentioned elsewhere it takes on the shape of the waffle, but tastes like the french toast.

                            1. re: RJJR

                              i've made croque monsieurs using the waffle iron.

                              1. re: RJJR

                                You've all made me rethink about getting rid of my waffle maker! Great ideas

                          1. I tried zuchnini today, and it turned out great! I just love this technique. It's really fun. Cool looking, tender inside, crisp outside.

                            1. No suggestions - I just think this is cool!

                              3 Replies
                              1. re: saraeanderson

                                I'll have to try to get a good photo!

                                1. re: scuzzo

                                  CHers are nothing if not creative!

                                  1. re: kary

                                    Does the parm/egg mix stick to your waffle iron at all? I love this idea, by the way...

                              2. I can't wait to try this, for seem reason seems way easier than frying eggplant. And way less oil of course.

                                I'm going to try with and without coating, I think - just brushed with olive oil. Also someone posted to another thread about slicing & salting eggplant, then wringing it out energetically for best fried eggplant... might be interesting this way too.

                                1. a fairly wide slice of fresh pepper and a large portabello mushroom (minus stem) also work great in a waffle iron.

                                  thanks for reminding me!

                                  1. I used a panini press instead of a waffle iron (my waffle iron is old and hard to clean) and it worked quite well (although they did not look quite as cute). I tried your method with and without the cheese and both were tasty. Thanks for the idea! I love that it does not require very much oil at all since eggplant is so much like a sponge.

                                    1. Great idea! I have used my waffle maker to make "waffle latkes". Just add a little more oil to a standard latke recipe and cook it in the waffle maker. The latkes come out crispy and less oily. This has become a big hit with my family.

                                      2 Replies
                                      1. re: rgd

                                        I'm going to make latkes on the waffle maker, but in the meantime, got the idea to make fritters - maybe I should say "flitters"? - on it. I'd been thinking about uses for besan, as I asked about on a separate thread. There was coleslaw, another of my secret ingredients, in the fridge: mixed coleslaw, scallion, tiny bits of salami, and grated 4-cheese mix with enough besan (chickpea flour) to form a fritter, then onto the wafflemaker, about a heaping soup-spoon's worth, flattened to make a 3" diameter "flitter". It took a little longer than a waffle would, no surprise. I let them get well-browned. Outsides were crispy, interior soft. Very tasty. Probably should come up with some sort of honey-mustard sauce.

                                        I also want to try par-cooking 1/4" thick Yukon Gold potato slices and then waffling them without a coating. If it works, they'd be a less-oily version of waffle fries.

                                      2. I played with this idea using Red Garnet sweet potatoes this morning. It does take more prep time with this type of vegetable. I had a rather large one, so I boiled it for about a half hour then sliced and coated. The egg/cheese/herb variation tasted very hearty. One variation I preferred the most was without the egg, sprinkled with brown sugar after it was 'wafflized'. I have a Belgian waffle maker and it worked well. Thanks for the inspiration!

                                        1. I made waffle eggplant slices twice over the weekend and I'll never fry eggplant again. Thanks for the idea and I'll now try other veggies like sweet potato and zucchini!

                                          1. I just saw another post about Beet Roesti, which is grated raw beets with flour and rosemary. I'll bet that would be great cooked in the waffle baker! I'll try it soon.

                                            1. This is just too cool! Missed the post the first time around. Just now tried it and it's truly awesome.

                                              Also give it a try with hashbrowns/rosti. I've been hooked on them since a post last year by Maria Lorraine.

                                              I love my waffle iron; it is a family heirloom now in its third generation of use. The cord is 1/2" thick, with a braided cloth exterior sheathing, leading to the Bakelite plastic plug. Thanks, mom. :)

                                              2 Replies
                                              1. re: FoodFuser

                                                Mine is an old Norwegian Hoyang cast iron waffle iron that goes on the stove burner and make heart shaped waffles. Heart shaped, eggplant, I love it!

                                                1. re: FoodFuser

                                                  hey food fuser, you know your chicken-pounding technique? (till "almost thread-like") -- what about a little chick filet on the waffle-maker, too! oh, with a light dip in a light batter, all those little crispy edges......

                                                  ooooohhhhh, it is sounding awe-some!

                                                2. good deal on a belgian waffle-maker. i already have an old-square one, but this one is neat! http://www3.jcpenney.com/jcp/X6.aspx?...

                                                  1. oooh, just got an idea: scuzzo's eggplant on a wafflemaker -- EXCEPT, slice the eggplant thinly, put cheese and maybe a wee bit of tomato sauce in between two slices, THEN waffle-ize.

                                                    scuzzo, would it work?

                                                    oh, and forget that penny's waffle-iron. the reviews stink!

                                                    5 Replies
                                                    1. re: alkapal

                                                      What about those huge portabella mushrooms? Two together with cheese inside?
                                                      gosh, I don't have a waffle maker but, I do have a forman and panini press...
                                                      I'm about to pull out the press. What a great idea!

                                                      1. re: chef chicklet

                                                        mushrooms sound heavenly. don't forget the garlic and evoo inside the 'shroom. maybe some panko inside for a surprise crunch. oh, i can almost smell it now! yowza!!

                                                      2. re: alkapal

                                                        To tweak your idea just a bit, which I think might develop more roasted eggplant flavor: cut two quarter-inch thick eggplant slices and put them together with nothing in between.
                                                        Waffle them and remove, laying them done-side up. Put on your cheese and tomato, sandwiching the filling between the two cooked sides and re-waffle with the raw eggplant facing out.

                                                      3. I want to give this a whirl tonight. Has anyone had any difficulties cleaning the waffle iron? I do actually use ours for waffles, and I wouldn't want to get a olive oil/parmesan taste in my sweet waffles. My waffle maker is not immerse-able, but it does have a tefflon coating. Usually, with waffles, I just wipe it clean...

                                                        3 Replies
                                                        1. re: roxlet

                                                          Mine is also teflon and non-immersable. Although I used it for many a sandwich that leaked cheese or mustard at the edges, this always wiped out easily. After making something savory, I turn it on its side, at the edge of the sink, and swab it with a toothbrush and soapy water, then use the spray hose with the faucet open only enough for a weak spray. Probably all that would be needed would be a wipe with a moistened paper towel, but I was being thorough.

                                                          1. re: roxlet

                                                            Another cleaning tip...

                                                            When you're finished cooking and have turned off the wafflemaker, insert a wet paper towel in between the halves. As the device cools, the damp softens any food bits up and you can easily sponge it up.

                                                          2. FINALLY tried yer eggplant idea tonight on my dude's Belgium waffle iron- FANFRIGGINTASTIC!!!... Though the parmesean coating didn't work out well (a little bit of stickage, a little bit of burn), merely brushing both sides of the jap. egplant with olive oil, s&p yield excellent results. I also waffled green tomatoes (FABULOUS!) , and made napoleon stacks with eggplant, green tomatoes, red tomatoes, homemade ricotta, and a rough chop herb/garlic oil. My dude and I agree, this was the best meal we've eaten at home in a long time (and without having to heat up the kitchen). Can't wait to try new things. Thanks so much!

                                                            1. OK--Got it--April Fool's............ I tried it and ruined my waffle iron!!!! Silly me.

                                                              1. Bumping this because there's a current thread about how to prep eggplant for eggplant parmesan, and for yet another idea.

                                                                Someone posted that the current Cooks Illustrated has a tip for making crispy hash browns in the wafflemaker. It occurred to me that this might work for crisping the edges of homemade or canned corned beef hash.

                                                                1 Reply
                                                                1. re: greygarious

                                                                  I tried this out and found it awfully slow going, being limited to making two eggplant slices at a time, and requiring attention every few minutes.