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Jun 7, 2012 02:19 PM

Best ways to cook/use Eggplant

Typically, I don't use eggplant too often, but I was wondering what kind of eggplant recipes are out there. So.... What You Got!?

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  1. Eggplant - just like tofu - is sort of the blank slate of the vegetable world. It'll absorb & amplify in a good way whatever sauces &/or seasonings you throw at it. I love & use it in many Italian & Asian dishes - always quite spicy. What sort of cuisines are you interested in?

    2 Replies
    1. re: Bacardi1

      In addition to Italian and Asian (including the subcontinent), there's always Middle Eastern--baba ghanouj being one of the more famous dishes. For something quick and easy and versatile, I like to slice Asian eggplants about a 1/4 inch thick, brush with olive oil, salt and pepper and a little garlic, and bake or broil until brown. Yummy. Or put the baked slices in tomato sandwiches.

      1. re: PAO

        baba ghanouj! I need to find a good recipe for that, thank you!

    2. My two current favourites are: (1) Claudia Roden's Food of Spain - peeled eggplan is soaked in milk for 2+ hours, drained, drenched in flour/salt and fried. Serve drizzle with orange blossom honey (I add a bit of ornge blossom water to regular honey); (2) Opinionated Chef's recipe that she gave to me when I was searching for Moroccan dishes - I am making OC's recipe again tomorrow!

      1 Reply
      1. re: herby

        That first recipe sounds amazing! One summer when I am not in grad school I am going to borrow books from the library and cook up a storm!

      2. Imam bayildi - lots of recipes out there. Here's one -

        1. Mince garlic in a good bit of olive oil and heat. Brush garlic infused oil on half inch slices of eggplant and grill. In the remaining oil sauté minced onion. Toss in a couple of diced tomatoes, seeds and all, chunks of kalamata olives, a few capers, a splash of white wine, and some red pepper flakes. Layer the grilled eggplant with a small amount of the cheese of your choice, pour the sauce over it, top with grated Romano, and heat (won't take much as the sauce and eggplant are already pretty hot). Top with chiffonade of fresh basil. Sort of a cross between eggplant Parmigiana and puttanesca. Mmmmm.

          2 Replies
          1. re: tim irvine

            That sounds wonderful Tim - thanks!!!

            1. re: tim irvine

              I love the sound of your recipe, Tim! Copied it in my "recipes to try" book and will make it soon.

            2. Start with small eggplants or Japanese are best. Slice vertically, brush with peanut oil both sides and grill or broil until browned. Finish with a mixture of hoisin sauce, fresh ginger and garlic, soy sauce, toasted sesame oil and chopped scallions. Or, if you've feeling very lazy, just hoisin sauce is very good.

              1 Reply