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Thread: What can I do with eggplant?

  1. #1
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    What can I do with eggplant?

    Hello..My hubby brought home an eggplant that someone gave him at work. I have never tasted one before. I have seen them at the store, but have never purchased them. I searched and there seem to be lots of eggplant recipes out there, but my question is: what recipe do you like to fix with eggplant? Thank so much!!
    Last edited by BirdyFeathers; 07-26-2013 at 06:15 PM.

  2. #2
    Power Poster QuiltE's Avatar
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    If I was in your position ... I would ask the person who gave it to him, as to how to prepare it. I'm sure they'd be happy to tell you the best ways to cook it.

    I've eaten it fried in an open pan with a breading and also used in a vegetarian lasagna.
    Both were good ... but to me, nothing I was extremely excited about.
    I know many will disagree with me!
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  3. #3
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    Eggplant Parmesan yummy

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    I cook the purple eggplant (there are several types)for my family. I peel the purple skin off. I slice a bit of the ends off, be careful of the stem prickles. I slice the egg plant into 1/4 inch thick slices. I have a bowl with beaten egg in it and a plate with breadcrumbs on it nearby. I dip each slice into the beaten egg and then bread the slices with the breadcrumbs. I fry the slices in vegetable oil in my electric frying pan until golden and crispy. I like mine with just a little butter and salt and pepper. My daughter likes a little vinegar sprinkled on hers.


  5. #5
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    Quote Originally Posted by Misty's Mom View Post
    Eggplant Parmesan yummy
    Thank you. This does look yummy. I watched some you tube videos on making this. I saw that some coated and fried the eggplant and some baked it plain before putting the dish together.

  6. #6
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    Quote Originally Posted by Tartan View Post
    I cook the purple eggplant (there are several types)for my family. I peel the purple skin off. I slice a bit of the ends off, be careful of the stem prickles. I slice the egg plant into 1/4 inch thick slices. I have a bowl with beaten egg in it and a plate with breadcrumbs on it nearby. I dip each slice into the beaten egg and then bread the slices with the breadcrumbs. I fry the slices in vegetable oil in my electric frying pan until golden and crispy. I like mine with just a little butter and salt and pepper. My daughter likes a little vinegar sprinkled on hers.

    Another yummy recipe. Thank you. Mine is a purple eggplant too. I will be trying this one too. I think I am going to need more eggplants to try all these different recipes

  7. #7
    Super Member starshine's Avatar
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    You can also do Baba Ganoush-its like an eggplant hummus. You wouldn't have to heat the oven up for it.

    http://recipes.search.yahoo.com/search?p=baba%20ganoush

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    Quote Originally Posted by QuiltE View Post
    If I was in your position ... I would ask the person who gave it to him, as to how to prepare it. I'm sure they'd be happy to tell you the best ways to cook it.

    I've eaten it fried in an open pan with a breading and also used in a vegetarian lasagna.
    Both were good ... but to me, nothing I was extremely excited about.
    I know many will disagree with me!
    Thank you. I am sure the giver would love to tell me how to prepare it, but you all always post delicious recipes and I wanted to see how you all liked it best. All the recipes posted look so yummy and I really hope we like the eggplant, I love trying and adding new things to our meals.

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    Quote Originally Posted by starshine View Post
    You can also do Baba Ganoush-its like an eggplant hummus. You wouldn't have to heat the oven up for it.

    http://recipes.search.yahoo.com/search?p=baba%20ganoush
    Thank you. This looks delish with the veggies.

  10. #10
    Super Member patski's Avatar
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    I love eggplant, you can bread it and fry it or bread it and bake it with a spaghetti sauce. I also like to put into a food processor and mix it with ground beef or turkey to make meatballs. It also adds a ton of flavor it you add it to a pasta dish, the peel can sometimes be bitter but its' a very thin skin, easy to peel.
    Patski
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  11. #11
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    Slice eggplant into 1/2" slices and place in sprayed baking pan. Mix 1/3 cup Italian bread crumbs with 1/2 tsp. garlic salt, and 1/4 cup melted butter. Mix well and spread on tops of eggplant slices. But before putting mixture on eggplant , place 1/4 " slices of fresh tomato on eggplant then spread crumbs mixture . top with Parmesean cheese sprinkled on, Bake til tops are bubbly at 350*. Enjoy!!

  12. #12
    Senior Member himnherr's Avatar
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    I make egg plant pizzas! I slice it into rounds and spritz with olive oil then roast in countertop convection oven until starting to carmelize. In a skillet I brown all of my topping I like, add pizza sauce & spread on top of each round & cover with cheese. Bake again until cheese melts. Yummy & gluten free!
    Last edited by himnherr; 07-27-2013 at 02:24 AM. Reason: Misspelling

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    Oh I love eggplant, have gone to raising the Japanese eggplant as it is long and skinny and you don't have the seed cavity you do with the big oval shaped ones. I have beaten an egg and added a little milk and then dipped the eggplant in that and then roll in cornmeal and fry until crisp. I have also taken these fried slices and layered them in a baking dish, added some spaghetti sauce and sprinkled mozarello cheese on top and baked in the oven for a short while until heated thru and cheese is melted and starts to brown, yummmmmmm. I have also made a scalloped eggplant casserole, but don't remember the ingredients, will have to look for my recipe for that. Trouble is I am the only one who likes it, hubby doesn't touch it, but it's good stuff no matter how it's fixed

  14. #14
    Super Member starshine's Avatar
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    I have also diced it up and put it into a vegetable stew with an assortment of veggies and a tomato sause base.

  15. #15
    Super Member ptquilts's Avatar
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    I used to not like it, until I figured out I should peel it. Now I peel it, cut into cubes, fry with onions and peppers until it turns dark and soft. Add to spaghetti sauce or pasta. Love it!

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    Smother your eggplant with onions, garlic, and bellpeppers(chop these). Then mix it with cooked rice. Very tasty.

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    I stuff mine w/a mixture of Italian sausage, bread crumbs, onions, garlic, the scooped out portion of the eggplant and topped w/a sprinkle Parmesan cheese. You can freeze these for eating later in the winter.
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  18. #18
    Senior Member DoxieMom's Avatar
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    We like eggplant grilled with zucchini, mushrooms and onions (and sometimes sweet peppers). I cut everything into similar sizes then marinate the vegetables in some low fat Italian salad dressing in a zip lock bag for approximately 30minutes. We grill the vegetables in a grill basket (i.e. stainless steel "bowl" with holes in it) until some of them are a little bit charred. Easy and delicious with just about anything from the grill!

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    Super Member Edie's Avatar
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    I don't like Eggplant at all one bit, except in Ratatouille. Ohhhh, it's soooo good! Edie
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    Super Member Rose Bagwell's Avatar
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    You can fry it just you do chicken, you can make it stuffed with crab meat, you can make a dip. Go to Cooks . com and maybe you will find some recipes there.
    TxCaRose

  21. #21
    Junior Member MargaretH's Avatar
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    Quote Originally Posted by DoxieMom View Post
    We like eggplant grilled with zucchini, mushrooms and onions (and sometimes sweet peppers). I cut everything into similar sizes then marinate the vegetables in some low fat Italian salad dressing in a zip lock bag for approximately 30minutes. We grill the vegetables in a grill basket (i.e. stainless steel "bowl" with holes in it) until some of them are a little bit charred. Easy and delicious with just about anything from the grill!
    This is my summer favorite.. add left overs to homemade pizza crust and cook on outdoor grill..yummy vegetable pizza.

  22. #22
    Super Member LindaR's Avatar
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    peel and slice....put on wax paper, sprinkle with salt and let sit about 1/2 hour....dip in egg and italian bread crumbs....put in crock pot, cover with spaghetti sauce and motzerella cheese and let go on low for about 3 hours....over spaghetti, wonderful...
    Retired and living in NE Michigan

  23. #23
    Super Member blondeslave's Avatar
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    Quote Originally Posted by ptquilts View Post
    I used to not like it, until I figured out I should peel it. Now I peel it, cut into cubes, fry with onions and peppers until it turns dark and soft. Add to spaghetti sauce or pasta. Love it!
    I did this over the weekend. I sauteed shallots, garlic and peeled cubed eggplant until soft and almost cooked completely then deglazed the pan with wine and let cook until the alcohol burned off added a can of fire roasted tomatoes and let cook for a minute or two. I then added a jar of marinara sauce(I used Silver Palate). I put a small amount of the sauce in a large casserole dish and then added chicken meatballs and frozen stuffed shells. I poured the rest of my sauce on top, covered the dish with foil and heated in a 375 oven for 35 minutes. I removed the foil, sprinkled with shredded mozzarella and put back in the oven uncovered until the cheese was brown and bubbly. Glenn loved this so much he wanted it for dinner the next day too. Eggplant is a good low calorie high fiber food.
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  24. #24
    Senior Member Dakota Rose's Avatar
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    I never peel eggplant but I do salt the slices to pull out any bitterness. Only takes a few minutes. Then rinse and pat dry. I like it baked (like fried but less calories), parmesan, but I also make a casserole. Dice into 1 inch cubes. Put in bottom of casserole dish. Next layer is ground beef (turkey, sausage, etc.) that has been cooked with onion and garlic. Next a layer of diced tomatoes (prefer fresh but can use diced canned but will have more juice). Bake covered in oven at 350 degrees for 30-40 min (until eggplant is soft). Add shredded mozzarella cheese (we like lots and lots and return to oven uncovered until cheese melts. Stir or leave in layers. We love serving this with crusty or sour dough bread for dipping in the juice.

  25. #25
    Junior Member arbed31's Avatar
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    Eggplant & Seafood Casserole

    2 eggplants
    2 cups chopped onion
    1 cup chopped red bell pepper
    1 tsp chopped garlic
    1 stick butter
    1 pound chopped raw shrimp
    1 pound crabmeat (lump or claw)
    Seasoning to taste
    1 cup Italian bread crumbs
    1/ 2 cup grated Parmesan Cheese

    Boil eggplant in water about 15 minutes or until tender. Drain or set aside

    Sauté onions, bell pepper and garlic in butter over medium heat for 15 minutes.
    Add shrimp and cook 10 minutes longer. Add crabmeat and cook for 3 minutes.

    Blend in eggplant and cook over medium heat, stirring occasionally, for 10 minutes.
    Add seasoning to taste.

    Pour into a 2 quart casserole that has been sprayed with cooking spray.
    Sprinkle with bread crumbs and Parmesan Cheese.

    Bake uncovered for 20 minutes at 350 degrees.

    Yield: 8 servings

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