Eggplant recipes

Hi!

Can you please share your favorite eggplant recipes. I have 2 eggplants from my parents garden and have no clue what to do with them beside just grilling them.

Thanks!!

Re: Eggplant recipes

slice into rounds, dip in egg and then bread crumbs and then fry until crispy. Layer on Italian bread with fresh mozzerella and tomatos with basil and a drizzle of basalmic

Re: Eggplant recipes

I saw this on Rachael Ray's... haven't tried it but it looks like a neat way to 're-do' an eggplant parm...

Pre-heat the oven to 400°F.

Cut six slits into each eggplant, being careful not to cut all the way through. It will look like an armadillo. Salt the flesh of the eggplant and let stand for 30 minutes. Pat the moisture away with paper towels.


Fill the accordion folds of the eggplants with slices of mozzarella. Choose casserole dishes that leave some room around the eggplants. Divide the sauce between the casseroles, arranging two eggplants in each. Cover the casseroles with foil and roast for 20-30 minutes. Remove the foil and cook until the eggplant is crispy at edges, about 20-30 minutes more.

Toss the garlic-butter panko with cheese, chopped parsley and mint. Once the eggplant is crispy at the edges, top with breadcrumbs, return to oven to brown, 10-15 minutes more.

Re: Eggplant recipes

I like Barefoot Contessa's Roasted Eggplant Spread (From the Barefoot Contessa Cookbook)

1 medium eggplant, peeled
2 red bell pepper, seeded
1 red onion
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon tomato paste

Preheat oven to 400 degrees

Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with garlic, olive oil, salt, and pepper. Spread them out on a baking sheet, and roast in oven for 45 minutes until vegetables are slightly browned and soft, tossing once during cooking. Cool slightly.

Place vegetables in food processor fitted with steel blade, add the tomato paste, and pulse 3-4 times to blend. Taste for salt and pepper.

[NOTE: This is good as a dip for veggies, crackers, pita chips, etc. or as a sandwich spread or even to toss with pasta.]

Eggplant recipes

Thanks ladies these all sound great!

Re: Eggplant recipes