Eggplant?

FH seems to think I'm a terrible cook and needs the number for poison control. It's his running joke but I don't think it's funny. Eggplant is FHs favorite food. I want to cook him a special dinner to prove I can cook. Does anyone have a great eggplant recipe?

Re: Eggplant?

I tried this when I was pregnant. It did not induce labor, but it was a great meal!!!!!!!!!

egg plant

It's not hard to make, just a little time consuming! ENJOY!!!!

With a newborn I have not been able to make it again, but DH is still asking for it

Re: Eggplant?

here's a simple one that's always very tasty (can be made in the oven, or on the BBQ)

2 eggplant
2-3 tomatoes with a similar diameter as the eggplant
swiss cheese slices
olive oil
garlic cloves-pressed or minced
s&P

slice the eggplant into 1/2 inch thick round slices. fry them in oil and blot them with papertowels.

slice tomatoes...

Make a stack-up... eggplant + tomato + cheese + garlic + eggplant + S&P

wrap in foil (make sure all seams are on top, since juice will be released into packet)

bake at 400 for about 10 min, or until cheese has melted...

yum!

Re: Eggplant?

I made this for my DH and I last night, and it was fabulous!!! I just halved the recipe because it was just the two of us!!

Baked Rigatoni with Eggplant and Sausage Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Rigatoni, Eggplant and Sausage





Kosher Salt
Extra-virgin olive oil
6 links fennel pork sausage (about 3/4 pound)
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, chopped
1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
Leaves from 1 small bunch basil
1 pound rigatoni
1 pound fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano


Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.

By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly

Re: Eggplant?

Thanks ladies... I've gotten so many ideas between here and LIW! FH will be so happy with all these recipes!

Re: Eggplant?