I have a lot of eggplant any good ideas.
Antoinette from HI
*I use just enough oil to keep the vegetables from sticking to the pan. Because they have such a high water content, they quickly provide moisture in the pan. I've tried it with the full 1/3 cup and with 2 tablespoons of oil, and I can't taste the difference. Also, I prefer olive oil.
In large enamel saucepan combine eggplant, onion, garlic, and oil. Simmer covered 10 minutes. Add remaining ingredients; mix well and simmer covered 25 minutes, stirring occasionally. Eggplant should be cooked, but not overly soft. Refrigerate overnight (may be frozen). Serve at room temperature with crackers or cocktail pumpernickel. An excellent first course served on lettuce-lined plates. Or served cold as an appetizer.
Middle Eastern Eggplant Salad
Serve with pita, or any hearty bread. Good warm or cold. (09/26/2007)
Peel the eggplant, but don't slice it. Then cut out the center (seeds), leaving a shell of egg plant. Chop the center if you want, mix it with hamburger or ground turkey and rice. Add whatever herbs or spices you like. Mix all together and stuff the eggplant with it. Pour spaghetti sauce over it and bake at 350 until cooked (make sure your meat stuffing cooks through). (09/27/2007)
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