I've read through a lot of the old eggplant posts, but I thought I could gather some ideas here.
Tomorrow I'm headed to a potluck and was charged with bringing a side dish. Organic eggplants are on sale at Whole Foods ($0.99)! So I bought some of them. I want to make a very healthy dish with them. It needs to be vegan and no tahini, too. Not looking to make any dip, there will be enough of them. Does anyone have any good eggplant "stir fry" or roasted recipes?
Eggplant parm. or eggplant rollatini.
Eggplant and roasted portabello terrine.
Roasted eggplant and red pepper salad with oregano, crushed red pepper, and cumin.
Soba salad with steamed eggplant, seaweed, carrot, spring onion and ginger-miso dressing.
Pesto pasta salad with zucchini and eggplant.
Persian eggplant kuku: http://www.eatingoutloud.com/2009/03/persian-eggplant-kuku-kuku-ye-bademjan.html
A mixed vegetable green curry.
Thai basil eggplant.
A grain based salad, like barley, with marinated eggplant, capers, red onion, mint, etc.
Eggplant and walnut phyllo pie:http://www.gourmet.com/recipes/2000s/...
Sichuan eggplant stir-fry.
A nice stuffed eggplant (don't have to make this spinach salad): http://www.cookitsimply.com/recipe-0010-01507y8.html
Yemenite Eggplant with a spicy tomato sauce http://www.aubergines.org/recipes.php?eggplant=2321
Vegetarian Paella http://www.aubergines.org/recipes.php?eggplant=2632
Stirfried Eggplant Bits http://www.aubergines.org/recipes.php...
Is Ratatouille just too simple?
Stir-fried Roasted Eggplant from Vegetarian Cooking for Everyone. The necessary ingredients are eggplant, rice wine or sherry, soy sauce, balsamic or black rice vinegar, tomato paste, brown sugar, oil, scallions, fresh ginger, garlic, and tomatoes. It calls for chili bean sauce with garlic, red pepper flakes, vegetable stock and roasted peanut oil but I don't use them and still adore the dish. The eggplant is first roasted (but microwave works almost as well), then peeled and into the stir-fry. If these ingredients appeal to you I can post specific amounts and directions.
There is a delicious eggplant curry recipe on Epicurious. I recall that it had mustard seed, if that helps, and features primarily eggplant. I think I amped up the seasoning. Very straightforward, very delish, good at room temp. I tortured my sweetie with it repeatedly one summer.
ok, i have no idea what i did with my Baingan Bharta recipe, but this one is pretty close:
and i found an Imam Bayildi recipe i my files but it's not the one i wanted to give you so i need to find it tomorrow.
but at least i dug up my Nasu Dengaku recipe!
GHG’S NASU DENGAKU
For the glaze:
¼ cup sake
¼ cup mirin
½ cup white miso
1 tablespoon plus 1 teaspoon agave nectar, OR 2 tablespoons brown sugar
For the eggplant:
8 Japanese eggplants, trimmed and halved lengthwise
1 teaspoon sesame oil
toasted sesame seeds
sliced green onions
In a small saucepan, bring the mirin and sake to a simmer over medium heat. Simmer for 2-3 minutes to give most of the alcohol a chance to cook out. Add the miso and stir until it dissolves completely. Stir in the agave nectar or sugar, reduce the heat to low, and keep warm, stirring occasionally.
Using the tip of a sharp paring knife, gently score the flesh side of each eggplant half in a criss-cross pattern (this will speed up the cooking process and allow the eggplant to retain more of the glaze. Brush the scored sides of the eggplant with the sesame oil, and grill on both sides (a stovetop grill pan is fine), until nicely browned and tender, but not charred. Preheat the broiler, brush the eggplant with a generous layer of the glaze, and broil for 30-60 seconds until the glaze begins to bubble. Garnish with toasted sesame seeds and green onions.