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Eggplant w/o tomatoes - recipe needed please

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Diane in Bexley Sep 23, 2008 08:03 AM

We have a family member who cannot have tomatoes (high potassium). We bought a couple of eggplants over the weekend at farmer's market and need a recipe for main or side dish. Need to do this fairly quickly, any suggestions? Thanks!

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  1. scuzzo RE: Diane in Bexley Sep 23, 2008 08:05 AM

    Slice about half inch thick, dip in beaten egg, then roll in parmesan and cook in a well greased waffle baker until crispy outside and creamy inside. Easy, fun, cool. Trust me. Add herbs too.

    2 Replies
    1. re: scuzzo
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      Diane in Bexley RE: scuzzo Sep 23, 2008 08:16 AM

      What is a "waffle baker" Is that a waffle iron? Thanks!

      1. re: Diane in Bexley
        scuzzo RE: Diane in Bexley Sep 23, 2008 04:18 PM

        Same thing!

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      tmso RE: Diane in Bexley Sep 23, 2008 08:41 AM

      You could try melanzane al funghetto (mushroom-style eggplant):

      For two or three medium eggplants, sautee 4 cloves minced garlic in olive oil, add the eggplants chopped into small pieces. Turn the heat to high, and cook for 15 or so minutes. Salt and pepper to taste, add two or three handfulls of parsley, chopped, and cook until they're just wilted. Makes a great vegetable dish, or you can toss it with pasta, or stir it into risotto, or use it more or less like you would cooked mushrooms.

      3 Replies
      1. re: tmso
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        Diane in Bexley RE: tmso Sep 23, 2008 09:21 AM

        Thanks! Think I can sub basil for the parsley? Have tons in my herb garden.

        1. re: Diane in Bexley
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          tmso RE: Diane in Bexley Sep 23, 2008 12:49 PM

          Marjoram or thyme would be better, but yeah, you could use basil, although I'd probably do at least 1/2-1/2 with the parsley -- the parsley does play an important role in the whole "al funghetto" aspect of the dish. If you do a pasta, I'd keep the parsley, but toss torn basil leaves with the melanzane, pasta and pasta water.

          And Gio is dead-on with the red pepper. Or a tablespoon or two of minced ancho (my pref -- well, nowadays it's the equivalent amount, dried, pounded to a powder in a mortar ... gotta start a pepper garden).

        2. re: tmso
          Gio RE: tmso Sep 23, 2008 09:28 AM

          This is a wonderful way to cook eggplant instead of dredging and frying. I use both oregano and basil and sometimes the ever-present red pepper flakes. I also add sliced or chopped onions and celery.... and if you add Balsamic vinegar you have a Caponata.

          I also grill sliced rounds on an indoor grill pan after brushing the slices with olive oil and sprinkling with freshly ground pepper. I season with salt after I take the slices off the grill, while they're draining on a paper towel.

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          baconodka RE: Diane in Bexley Sep 23, 2008 01:24 PM

          For a side dish, I like to slice them about half inch thick, drizzle with olive oil and grill. While they're grilling i make a simple vinigrette with olive oil, white wine vinegar, a whole peeled clove of garlic (smashed a little bit to release flavor) and s+p. once they're grilled, I toss them in the dressing and serve them with grilled bread, pita, whatever is around. they're great at rom temp, too, so you can make it well in advance.

          1. pescatarian RE: Diane in Bexley Sep 23, 2008 01:33 PM

            You could grill the eggplant in rounds (seasoned with S&P) and then when still warm, stack with roasted red peppers and sliced boccincini, so that the cheese slightly melts. Sprinkle with parsley (I noticed from another post, you don't have basil) and a little drizzle of good olive oil and balsamic vinegar.

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