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?

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.

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

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!

Moussaka is a Greek dish made with eggplant. My family's favorite for many years. http://greekfood.about.com/od/eggplant/r/moussaka.htm

these two fried versions were my hubbys favorite before i got him to try BBQ grilled eggplant. he also loves eggplant parmesan. i use recipe from chef paul prudhomes first book. it's great to make ahead and stock the freezer for better than storebought freezer entres in winter. taste of summers fresh tomatoes & eggplant ....yumm

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.

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

eggplant is my favorite vegie. i grow several varieties every year. this recipe sounds wonderful! & i plan to save it. i also love love the quilt you have as your avatar. beautiful!​

I slice them about 1/2 to 3/4" thick with peel on. Then I dip in an egg and milk mixture and then in some seasoned bread crumbs and fry in oil. Another healthier version that I love is to slice the same way, spray with oil, put a little seasoned tomato sauce on the top and then sprinkle with grated parmeson cheese, Roast on cookie sheet at 410- 420F for 8-10mins.

Battered and fried (or crumbed)as you would do fish. The only way I like it.Cut it into thin rounds first, rollit in the eggs and crumbs or batter, and then fry in oil.

This is the first year for me, growing Ichibans, in a bucket, no less, and they have produced wonderfully and I absolutely love them.. any way you want to fix them, they are great.

I'm the only one in the family who likes eggplant. DH can't stand it. I like to just throw it on my cast iron griddle and fix it that way. I have also sliced it in 1-1/2" slices and roasted in oven with other veggies like broccoli and mushrooms and cauliflower. Any leftovers are great for a quick lunch the next day.

The only way I have ever had eggplant is in Thai curry dishes. Yum!

Make capanota with it and freeze it. Use it as a relish or add to your spaghetti and lasagna recipes to give it an added flavor. The capanota can also be canned.

I wash the eggplant first, then cut it into 1/2" slices with the skin on cutting off the ends. Using a rectangle baking dish, line the bottom of the dish with slices of eggplant filling in spaces with eggplant slices cut in half. Salt the eggplant. Drizzle olive oil on layer. Cook in microwave for 15 to 20 minutes at 50 percent. If you have more than one eggplant, it may take longer, check it until its tender. Its delicious.

Our favorite is to boil eggplant, peel it, then mash it, add 1 sleeve of crackermeal, one egg and lightly saute in olive oil. Don't add too much oil to the skillet just enough to keep them from sticking and to brown them up. Serve with a Dijon Aioli. Yum, yum, can't wait

I had the Olive Oil hot, thin slices, peeled, flour/cornmeal mixture but the "oil" just kept disappearing. Couldn't get a good golden brown. What did I do so wrong?

it might be that your oil wasn't hot enough. to fry breaded vegies as you describe, i use either peanut oil or canola oil. olive oil has a low burn temperature and smokes before it's hot enough for frying. peanut oil & canola oil are hight burn temps. peanut oil is the highest heat tolerant. i use it in my wok because of that.

How do you get eggplant not to turn into green slime? I have had it were it is lovely and delish but can't get those results myself

I cut long slices of eggplant and zucchini, baste lightly with olive oil, then grill till soft but not burned, place in a ceramic dish, sprinkle with fresh garlic, add more olive oil and balsamic vinegar and let it sit overnight in refrigerator. Could cut slices into smaller pieces after grilling. Delicious on crackers, toasted pita wedges or flat bread as appetizer.

I love them batter dipped in tempora. So very crunchy. You can even try instead of the egg and milk mixture for dipping to hold onto the batter. Use mayo, flavored with herbs or mustard or even a think tomato sauce, like an inside out parmesan. You can add cheese to the bread crumbs. You can mix regular bread crumbs with panko to get crispy, crunchy ones.

.....to fry breaded things...before I dip in egg I either shake things in a zip lock bag with flour in it or just flour then dip in egg, breadcrumbs.......seems to hold the breading on better...for me anyway

Slice 1/2 inch thick, brush with olive oil. Add garlic salt and black pepper on both sides. Place on the grill. When you turn it over add marinara sauce and mozzarella cheese. YUM!