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eggplant recipes that don't involve tomatoes

Most of my eggplant recipes call for tomatoes, tomato paste or tomato sauce.

After a couple tomato-heavy dinners, I'm looking for a new way to prepare my eggplants. I don't have access to a grill, so grilled eggplant isn't a possibility for me, although I could roast or broil.

What are your favourite eggplant recipes that don't call for tomatoes?

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  1. I like to make eggplant parmigana with pesto instead of tomato sauce for a change. I also make a roasted onion & garlic sauce that I use over cubed & browned chunks of eggplant done in a skillet.

    5 Replies
    1. re: Cherylptw

      What a great idea. Like the idea of eggpant w basil. Thanks!

      1. re: Cherylptw

        Would you mind sharing your roasted onion and garlic sauce recipe? That sounds so good--thanks!

        1. re: Marge

          Depending on how much you want to make & how strong you want the flavor to be is how you decide how much onions & garlic to use. I usually use a large onion, if I can find Vidalia, I'll use that otherwise I'll use yellow onions. Large dice and a couple or three large garlic cloves, whole.

          Drizzle with a little olive oil and roast in a oven proof skillet or sheet pan lined with parchment or baking paper; I don't like using foil to line the pan because it causes the veggies to cook too quick and scorch. Roast in a 375F. degree oven for 15-20 minutes, stirring mxture after 8-10 minutes. When the veggies are caramelized & fork tender, remove from oven and spoon into a food processor & blender along with any residual oil from the pan.

          Add 2-3 cups of veggie stock (you can use chicken stock if you want), 2 teaspoons cornstarch, 1-2 teaspoons ground cumin, kosher salt & pepper to taste; puree mx until smooth then add to a saucepan or use the same skillet. Heat over medium low temperature for a few minutes until sauce simmers and thickens. You can increase the liquid if you want a thinner sauce. If you like heat, you can add cayenne pepper powder and I've used a soaked & seeded dried ancho chile which was really good over a chicken breast topped with queso fresco.

          1. re: Cherylptw

            That sounds wonderful, will try it soon--thank you so much!

        2. re: Cherylptw

          That is marvelous!... Pesto upon Eggplant.

        3. You can make a version of Eggplant Parm using a red pepper-based sauce, rather than a tomato-based one. Bell peppers are in season right now, and very reasonably priced (at least where I live).

          1 Reply
          1. re: pikawicca

            That sounds like a good idea. Haven't tried making a red pepper sauce before. Thanks.

          2. Interesting, none of eggplant recipes call for tomatoes.

            2 Replies
              1. re: pikawicca

                Opps. Sorry. I mean none of the eggplant recipes "which I use" calls for tomatoes.

            1. Cut your eggplans into thick coin sized pieces.

              Prepare a marinade of soy sauce, rice wine vinegar, diced garlic and sesame oil.

              Gently steam your eggplants and then top with the marinade and garnish with some toasted sesame seeds and/or chopped scallions.

              4 Replies
              1. re: ipsedixit

                thanks ipsedixit. Sounds like a good marinade, for other veggies in addition to eggplant.

                1. re: ipsedixit

                  I do this a lot with the longer, thin variety by pricking the skins while they're whole and placing them under the broiler until they puff and deflate. Peel and shred or chop, then dress with the soy sauce/vinegar/toasted sesame oil/garlic/scallions mixture. It sounds weird, but this salad is good chilled with hot scrambled eggs and parsley to garnish.

                  1. re: amyzan

                    I love the scrambled eggs idea.

                    I usu. add the steamed/marinated eggplants to congee.

                  2. re: ipsedixit

                    I tried a similar type of marinade tonight, but I had used up my garlic in another dish, so I used soy sauce, rice wine vinegar, sesame oil, chopped ginger, crushed red pepper and a little sugar. Instead of steaming, I roasted the eggplant in the oven for 15 minutes, then tossed with the marinade, and roasted another 15 minutes, stirring occasionally, until they looked cooked.

                    Nice change of flavours from my usual preparations. I'll try steaming the eggplant next time. How long do you steam your thick coin sized pieces?