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Extra Grilled Eggplant

I have extras...what to do? Thanks

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  1. Mash it up with some tahini and garlic and devour it with sesame crackers?

    1 Reply
    1. Throw it into a Thai curry. Use it in an antipasto w/ good bread.

      1. If you only have a few pieces, top each with provolone or mozzarella, add tomato sauce, reheat stove-top with lid on, slice open a crusty loaf, make sandwiches. If you have enough to layer, make a small lasagne with ricotta filling.

        1. Make a pasta sauce w/ roasted tomatoes and onions.

          1. Caponata:
            1 tablespoon olive oil
            1/3 cup black olives, pitted and chopped
            1 med eggplant, diced
            1/2 cup chopped red onion
            1/4 cup parsley
            2 cloves garlic, minced
            1/4 cup red wine vinegar
            2 large tomatoes, diced
            Salt & FGBP

            Chop up your left over eggplant....
            Sautee onion & garlic
            Add all ingredients & stir
            Cover and cook for a few minutes.
            Taste for seasoning and correct to your liking.

            You can add other veggies like celery, capers or anything you want really. It can be served as a side dish, as part of a sandwich, a chutney.... anyway you want.

            1. Roll around feta mixed with roasted red peppers and mint a la Nigella.
              Or goat cheese.

              1. Make a mini-moussaka.

                A sandwich was mentioned; my favaourite variation is a halved ciabatta roll piled with roasted eggplant, roasted asparagus and roasted red pepper topped with shavings of Parmesan Reggiano and a drizzle of EVOO.

                1. Use it on a pizza.

                  If they're strips or big enough slices stuff them with some seasoned ricotta, roll up, top with tomato sauce and bake.

                  Use them for an antipasto platter for dinner or as appetizers. Add some other grilled veggies, some olives, cured meats, cheese.

                  1. Soup?
                    Sweat onions, celery, and garlic. Add eggplant maybe some hot pepper, heat, add chicken broth, cook awhile. Blend (in a blender, or submersible blender) and voila, ya got a soup!

                    1. I like to chop it other with other grilled veggies (mush, zucchini, tomatoes, onions), then stirfry with shirataki noodles and chicken and a little balsamic vinegar and bragg's amino acids, lemon juice and mustard.

                      Or layer it into lasagna.

                      Add it to enchilada or burrito fillings.

                      1. Use it in a sandwich.

                        If you're planning on making meatloaf, mix it in the meat to add a nice extra smokey dimension.

                        1. How about a Muffeleta? They are divine!

                          One large sour dough or foccacia bread sliced length wise.
                          Drizzle one side with a nice olive oil, spread the other side with pesto sauce.
                          In layers start to add roasted red peppers, pitted olives, favorite cheeses (we use provolone and smoked gouda), grilled zucchini and eggplant, arugula leaves.....and sliced favorite meats if desired. Wrap TIGHTLY together in plastic wrap like one giant sandwich. Slice in wedges when you get to your picnic site. All the flavors will have blended together and created an AMAZING sandwich! The secret really is to wrap it tightly.