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Jan 7, 2010 07:05 AM

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?

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  1. Here are two of my favorites...

    Chinese Eggplant with Garlic Sauce --

    Eggplant and Tomato Gratin --

    1 Reply
    1. re: fearlessemily

      Went with the NYTimes recipe- was I supposed to know what the " * cup" meant? 1/2? 1? I just eyeballed the same amount each time and it was good-but very mild. Next time more sriracha!!

    2. -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.

      1. Don't think I ever had a style I didn't like. But my fav would be plain fried, flour, eggwash, seasoned breadcrumbs.

        1. Caponata. I use an epicurious recipe, Bruschetta with Caponata.

          If you're looking for a main course dish or side it might not work. But it is a really good appetizer and a nice party 'dip'. Plus you can make a batch and it just gets better and better for days.

          2 Replies
          1. re: BernalKC

            Along the same lines, you can make babaghanoush, a roasted eggplant puree, mixed with garlic, lemon, tahini ... like hummus, you can try many variations. Great as a dip or on sandwiches. I also love baigan barta, an Indian eggplant curry.

            1. re: herring

              Another thumbs up on baigan bartha, but I haven't yet found a recipe as good as I can get from my favorite Indian takeout.

          2. Eggplant/Saffron "Caviar"

            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.

            Eggplant/mozzarella salad:

            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.