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Eggplant
We have an abundance of eggplant in our garden. Looking for a recipe that is not like the usual lasagna type (with the spaghetti sauce) Anyone have a favorite?
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I love eggplant! I slice it in 1/2" slices and put on the grill with other vegetables like zucchini. 1/2" red onion rounds and portabellas. It's also great for "eggplant caviar" - a google search will get you several recipes. If you over-grill it, get some diagonally cut french bread, grill that, and spread the eggplant on it. I also use it to make a ratatouille - sautee eggplant cubes, zucchini slices, onion and fresh tomatoes with some garlic. Serve over rice. Oh - and I never salt the eggplant before using it.
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what kind of eggplant? i also grill it. i like the new varities like ichibon, little fingers etc. i slice in half down middle, herbs & olive oil. cook skin side down then turn over & brown the top. for the larger varieties i cut thick slices ..season ..hot coals, cook quick so it doesn't get mushy. i never have to fry it anymore to get hubs to eat it! but i have had to teach him he only gets half the vegies i grill for he & i, not the whole platter! :D
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My family's favourite egg plant recipe is fried. I peel the egg plant and cut in 1/4 inch thick round slices. I dip each slice in a beaten egg and coat in fine bread crumbs. I put a little vegetable oil (about 1/8 to 1/4 inch) in my electric frying pan and cook until golden and crispy. I remove them from the pan onto a plate with paper towel. Onto another plate with a little dab of butter and salt and pepper and yum!
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Originally Posted by Tartan
(Post 6869316)
My family's favourite egg plant recipe is fried. I peel the egg plant and cut in 1/4 inch thick round slices. I dip each slice in a beaten egg and coat in fine bread crumbs. I put a little vegetable oil (about 1/8 to 1/4 inch) in my electric frying pan and cook until golden and crispy. I remove them from the pan onto a plate with paper towel. Onto another plate with a little dab of butter and salt and pepper and yum!
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Moussaka is a Greek dish made with eggplant. My family's favorite for many years. http://greekfood.about.com/od/eggplant/r/moussaka.htm
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Originally Posted by mermaid
(Post 6869646)
Our fave way for eggplant, also. Oh my, it is so buttery delicious...with just a bit of crunch. We even dress it sometimes with sour cream...maybe even some horseradish. But I salt and let some of the water drain onto paper towels before cooking. I dust with flour, dip in egg wash, and I prefer crushed saltines for the final coating. We just love that veggie!
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Sliced zucchini, peeled/cubed eggplant, sliced mushrooms and onions, each sauteed/browned in olive oil separately. Add Italian seasonings and garlic to taste. Use a paper towel to take up some of the extra olive oil before putting into a casserole dish. Mix in some cubes of somewhat dry bread while tossing all the veggies to mix. By frying the veggies separately, the flavors stay distinct. Sometimes, I make this as a main dish it's so good.
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I make caponata - it's an Italian side dish. But actually we eat it as an appetizer with garlicky crackers or toasted baguette rounds. This is how I do it: cube and salt the eggplant and let it sit about 30 min first, then rinse and proceed
Brown the eggplant in a little olive oil with onion and celery. Add tomato paste and tomato sauce - don't make it too soupy. Sometimes I'll put in chopped tomatoes too. I don't usually add salt. Add raisins and chopped green olives (the ones with the pimentos). You can add capers too, but lots of times I don't have any so I leave them out. Simmer about 20-30 minutes. Refrigerate a few hours before serving. you also need to add sugar and white vinegar: 1/3 cup vinegar, 2 T sugar for 1 eggplant |
Originally Posted by laynak
(Post 6871106)
Sliced zucchini, peeled/cubed eggplant, sliced mushrooms and onions, each sauteed/browned in olive oil separately. Add Italian seasonings and garlic to taste. Use a paper towel to take up some of the extra olive oil before putting into a casserole dish. Mix in some cubes of somewhat dry bread while tossing all the veggies to mix. By frying the veggies separately, the flavors stay distinct. Sometimes, I make this as a main dish it's so good.
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