Your favourite recipe for eggplant
I really like eggplant and would like to try some new ways of cooking it. My current favourite is diced eggplant, chilli peppers, chopped tomatoes, and black olives, poured over pasta and topped with parmesan and basil. (mmmmm) I've also roasted it in big slices with olive oil and oregano... other ideas?
-eggplant parm- broiled slices of eggplant layered with cheese, ricotta, sauce- baked in a casserole dish
- dipped in egg or oil and cornflake crumbs and baked
- braised? stewed? cooked for a long time in a pot with lots of onions and chickpeas
- sliced lengthwise, broiled, and rolled around spinach and ricotta and baked with tomato sauce.
Don't think I ever had a style I didn't like. But my fav would be plain fried, flour, eggwash, seasoned breadcrumbs.
Halve two large aubergines. Rub the surface with lemon halves, brush with olive oil, season with salt & pepper and roast in the oven about a half hour until soft. Let cool. At this point you can scoop the insides out and leave the skins behind.
Place the eggplant scoopings in a saute pan and add 2-3 bay leaves, as much Saffron as you can afford, some coarsely chopped garlic and, if you like, a little minced onion or shallot. Saute with plenty of good olive oil just until fragrant. Place the hot mixture in the food processor and pulse until the fibrous parts of the eggplant are broken up and the seeds begin looking like caviar.
Serve at room temperature on toasts made from a loaf of good bread.
Cube (3/4" cubes) eggplant, moisten with milk and dust with flour seasoned with basil, lavender and marjoram and deep fry just until the flour turns light amber. Toss the fried eggplant cubes with equal-sized cubes of fresh mozarella cheese, garden tomatoes and a jar of Italian-style Giardiniara (pickled vegetable salad) that's been rinsed and drained thoroughly. Serve the salad at once. Shred fresh basil all over the salad.