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Eggplant Recipes

Posted 8/3/2010 7:14pm by Gregg Keckler.

Some of you were wondering what to do with eggplant:  we asked our subscribers to write with their favorite recipes.  Here are just some of them! 

 

 

 

 

 

 

As for what to do with Eggplant, we were having a similar dilemma for a while and ended up coming up with a super-easy solution.  We slice it up into quarter-inch slices, sauteed them just long enough to start getting them tender 3-5 minutes, and then tossed them on a pizza crust covered in pesto, slices of our tomatoes and bufalo mozzarella and baked it all.  Deelish.  E.W.

Ratatouille is a classic dish to make at this time of year, using eggplants, zucchini and other produce that appears in large quantities in this season. And I'll try to remember to look up my recipe for Sultan's Delight, a Turkish dish using eggplant (roasted over a flame or grill or in a high oven to the point of blackness - like roasting red peppers) and mashed up with a soft cheese, fresh mint and other tasty things and eaten as a side dish or spread on bread/pita, etc. Even people who say they don't like eggplant really enjoy Sultan's Delight.  J.A 

I do eggplant parmesan or roast eggplant spears after battering them with bread crumbs, kind of like fries.   J.

 

For the eggplant….Slice lengthwise (from top to bottom). Marinate 10-20 minutes in ziplock bag (marinade recipe below). Throw on the grill and eat alone or on sandwich with other grilled veggies (such as squash, red pepper, Portobello)!

 Marinade:

1/4th cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon tamari or soy sauce

1-2 cloves chopped garlic

Salt

Fresh herbs (if desired)

 

 

I figured I'd pass on our recipe for Eggplant
Parmesan, which is what we've been doing with our eggplant.

Eggplant Parmesan

Ingredients

    * 1 eggplant, cut into 3/4 inch slices
    * 1 1/2 tablespoons salt
* 4 cups Italian seasoned bread crumbs
    * 8 ounces ricotta cheese
    * 6 ounces shredded mozzarella cheese
    * 1/2 cup grated Parmesan cheese
    * 1 egg, beaten
    * 1/2 cup chopped fresh basil or 2 tablespoons dried basil
    * 4 cups pasta sauce

Directions

   1. Sprinkle both sides of the eggplant slices with salt. Place
slices in a colander, and place a dish underneath the colander to
capture liquid that will sweat out of the eggplant. Allow to sit for
30 minutes.

   2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl,
mix the ricotta, mozzarella cheese, basil and 1/4 cup Parmesan cheese.
   3. Rinse the eggplant in cold water until all salt is removed. Dip
eggplant slices in egg, then in bread crumbs. Place in a single layer
on a baking sheet. Bake in preheated oven for 10 minutes on each side.
   4. In a 9x13 inch baking dish, evenly spread 1 1/2 cups of
spaghetti sauce. Arrange a single layer of eggplant slices on top of
the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat
layering process until all the eggplant and cheese mixture is used.
Pour remaining sauce on top of layers, and sprinkle with remaining
Parmesan cheese.
   5. Bake 30 to 45 minutes in the preheated oven, until sauce is
bubbly and top is browned.

Serve over pasta.

 

 

I have been making a medly of zucchini, summer squash, onions, and
the eggplant and have added olive oil and crushed garlic and have
grilled the medly.   It's great!  In the past, I've included peppers,
broccoli etc.  It keeps the mess outside the kitchen which is an extra
bonus!

 

Take two eggplants and put them under the broiler until the skin blackens and blisters. Let them cool and skin them. Mix them into a casserole dish with two diced tomatoes, a tablespoon of dried mint and black pepper to taste. Top with 6oz goat cheese, and bake on 425 for about 20 minutes or until the cheese has melted and lightly browned.

 

Tomatillo Salsa

 

Makes 2 ½ cups

 Ingredients:

10 Tomatillos, husked

1 Avocado, cut into quarters

1 small onion, chopped

3 cloves garlic, minced

2 jalapeno peppers, seeded, deveined, and chopped

¼ cup chopped fresh cilantro

Salt and pepper to taste

 Directions:

Put tomatillos in a 2 quart pan and just cover with water.  Bring to a boil.  Simmer about 7 – 10 minutes.  Tomatillos will soften and begin to split open.  Remove from heat and drain.

 Put all ingredients and the cooked tomatillos into a blender and blend using the pulse button until the mixture is the consistency you want.

 Note:  Use non-reactive cookware to cook the tomatillos and to store the finished sauce in.  Non-reactive containers and pans are usually made of stainless steel, enamel, glass, plastic, or clay.

 

 

An easy thing to do with eggplant is to slice it, let it drain a bit, and then brush on olive oil & garlic and sprinkle with salt.

 

Here’s a nice way to make Eggplant “chips”

 Ingredients:

 1 medium eggplant

¼ cup low fat mayonnaise

1 cup unseasoned bread crumbs

½ cup finely grated parmesan cheese

1 pkg. Dry - Good Seasons Italian Dressing Mix (do not prepare the dressing, you are using only the dry seasonings)

 Directions:

 Preheat oven to 350°F.

  1. Cover a baking/cookie sheet with parchment paper. 
  2. In a pie pan dish, mix bread crumbs, parmesan cheese and dry seasoning mix.
  3. Peel eggplant and cut into ½ in thick circles/rounds.
  4. Completing one circle at a time, spread a thin layer of mayonnaise on each side of the circle, then press each side into the seasoned bread/cheese crumbs.  Place on a the prepared baking sheet.
  5. Bake for 20 minutes or until golden brown on the top.  Remove sheet and flip rounds.  Bake an additional 20 minutes or until second side is also golden brown. 

 Eat as is, or serve with a warm marinara dipping sauce

One of the easiest things to do is grill it (you can broil, as well).  We oftentimes grill a whole assortment of vegetables and its always a great hit. 
 
Cut eggplant into 1/2-3/4 in slices (no need to peel or salt)
Sprinkle with olive oil and basalmic vinegar and some kosher salt
Grill on high heat until soft and gently charred
Allow to rest for 5-10 minutes and then serve.
 
My favorite vegetables to add are mushrooms, red/yellow peppers, squash, zuchini, and red onions.
 
We usually just slice the eggplant ~ 1/8 thick slices and grill it,
brushing with olive oil and seasoning with oregano, dill, and/or Italian
seasoning.  Goes well by itself or can be dipped in spaghetti or other
tomato sauce.
We made eggplant dip — good with pitas!
Roast eggplant on outdoor grill until soft (much like roasting a pepper). Peel. Put in blender/food processor to puree. Add some garlic, olive oil and red wine vinegar. Blend together.

The roasted eggplant is also good if cubed and served on pasta.