Help!!! seeking Eggplant recipes!

My husband and I LOVE eggplant and use it in many of our staple dishes instead of meat. We both love to cook and try new dishes from different countries and cultures, the spicier the better!

Please share some of your favorite eggplant dishes with us.

Thanks,

Bea

I was just looking through this forum and saw someone had a recipe for Eggplant Pizziola, it sounded pretty good, you should look for it.

I make a mussaka using eggplant but the recipe is at home, and I'm at work, I'll have to get back to you.

Link to locked topic in Vegetarian:

http://caloriecount.about.com/forums/post/105 920.html

I like a combination of eggplant, peppers and tomatoes, seasoned with onions, garlic and basil.  I cook it in a saucepan and simmer until all the vegetables are soft and the flavors blend.  Usually I like crisp/tender vegetables, but this one is better if they are overcooked.

This one is good for an appetizer or for a lunch with salad

Baba Ganoosh

thai red curry with egg plant is awsome.

if you use light coconut milk its not too bad.  thai kitchen has all the things you need on the international isle.

ok try this and i am sure you will love it!

Diced Eggplant: 100g

chopped onions: 70g

Cilantro leaves: 5g

Chick pea flour: 50g

pinch of salt

Mix all of them together and add water to make a dough. Make sure the dough is little runny. Spray on a cookie sheet and put several small peices of the dough on it and bake it at325 until they are brown

hi.

i'm from Romania. 

we have a great eggplant dip called "salata de vinete" or "aubergine salad".

here's the recipe:

 

you take 3 long, dark eggplants and put them on the grill (whole) until they become soft. you peel them and let them for 2 hours to leave the dark juice. then you put them in a blender and blend them with olive oil. at the end you add up a little salt and finely chopped white onions. add a little bit of fresh lemon juice at the very end in the blender.

 

the dip can be stored in the fridge for 3 days. it's a wonderful Balkan dish.

bon appetit.

cristina

 

okay i'm REALLY excited to post these BABY eggplant recipes, i just found them:

• As an appetizer: Halve 3 eggplants, scoop out centers (reserve skins). Dice eggplant flesh, 2 zucchini, and 4 plum tomatoes. Saute 10 minutes with olive oil and minced garlic. Place mixture in the skins and bake at 350 for 15 minutes
• As an entree: Place alternating pieces of cubed eggplant and leg of lamb on 16 skewers. Season with salt and pepper, and grill for 7 minutes. Mix 1 cup lowfat plain Greek yogurt with 2 tbsp. lemon juice, 2 tbsp. chopped dill, and 1 tsp. ground cumin. Serve sauce and skewers
• As a side: Pour 1 tbsp. olive oil into a pan. Add 1 tbsp. ginger, 1 tsp gaarlic, 2 tbsp. cilantro, 2 diced eggplants, and 1 red sliced onion. Sautee for 15 minutes. Add 1 tsp sesame oil and 2 tbsp. low-sodium soy sauce. Cook 2-3 minutes. Serve with grilled shrimp

 

Eggplant Parm This is a recipe I made back when I was doing low carb dieting.  But it is very tasty!!  

2-3 eggs (depending how big your eggplant is)
1 1/4 -1 3/4 cups Parmesan Cheese (again depending how big your eggplant is)
1 large eggplant, sliced 1/4 inch thick
Olive Oil for frying
1 1/2 cup sugar free spaghetti sauce
8 oz shredded mozzarella cheese




break eggs in shallow bowl and beat well, put parmesan on another plate

dip each slice of eggplant in the egg, then when coated well dip into the parmesan so that it has a good coating of parmesan.
Refridgerate 'breaded' slices for atleast 30 minutes or up to 2 hours.

preheat oven to 350

Pour 1/8 inch of olive oil in the bottom of a heavy skillet over medium heat. Now fry the refrigerated eggplant slices until golden brown on both sides (you'll have to add more oil as you go)

Spread 1/2 cup spaghetti sauce in the bottom of a 9 x 11 pan. Arrange half the eggplant slices to cover the bottom of the pan. Cover with mozzarella and top with the remaining eggplant. Pour on remaining sauce and sprinkle with 1/4 cup of parmesan cheese.
Bake for 30 minutes.

Thanks kamihovis, looking forward to the mussaka recipe! We love Greek food.

Thank you Claire, we'll try this one. If I know my hubby, this will end up as a spread on a piece of flat bread. ;)

Sounds interesting moolah, is this like a tortilla, or a chip for dipping something like baba ganoosh?

I love this recipe! My friend, Dorata was Romanian and used to make something like this and share it with me at school. YUMMY!

Thanks Cristina!

Bem,

ALL these recipes sound delish! I can't wait to try the appetizer dish...I don't see why it can't be used as a main dish, especially if you add a little tofu or lean meat to it. Thanks so much!

 

YUMMMM...My dad was Italian, so I grew up eating tons of pastas...this sounds yummy and I will absolutely give it a go!

Thanks mom! LOL...couldn't resist!

We grow our eggplants and I always make what we call Rice Dressing.

Mix together 2 cups cooked brown rice with 1 cut up eggplant cooked with        ; 1 pound of cooked lean meat (we use homemade venison sausage) mixed with onions, garlic, black pepper and any other spice we can think of. Pour some broth over it (chicken or beef) Put it in the oven for about 30-45 minutes, It makes so much that we freeze what we don't eat. It is everyone's favorite dish when we take it to BBQ's, otluck dinners and gatherings and there is never any left.

BTW, it is good even without the meat. Just eggplant, spices and rice! YUM! Going to go check the garden now! I am hungry for it!