Eggplant Recipes

Baked Eggplant

Ingredients:

• 1 large eggplant or 2 small ones
• 3 tsp. salt
• 4 Tbsp. butter or margarine
• 4 eggs, beaten
• 2 tsp. onion, finely chopped
• 1/2 tsp. pepper
• 1 cup soda cracker crumbs
• 12 slices tomato
• a few strips ripe green pepper
• 1 cup grated American cheese
• salt and pepper

Directions:

Peel and slice eggplant. Cook in 1 inch boiling salted water about 10 minutes or until tender. Mash the eggplant and mix with butter, eggs, pepper, onion, oregano, and cracker crumbs. Put in a large buttered baking dish and cover with tomato slices and peppers. Sprinkle grated cheese over all and salt and pepper. Bake in 375 degree F oven for 25 minutes or until brown. Serves 12.

By Robin from Washington, IA

Louisiana Style Eggplant

Great veggie recipe!

Ingredients:

• 1 small eggplant
• 4 medium tomatoes, sliced
• 2 medium onions, chopped
• 2 medium green peppers, chopped
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder
• 12 oz. sliced cheddar cheese

Directions:

Cut eggplant into 1/4 inch slices, cook in small amount of boiling water for 5-10 minutes; drain well. Place eggplant in lightly greased 9x13 inch pan. Place tomato slices on top of eggplant. Sprinkle green pepper, onion, and seasonings over top. Cover and bake for 20 minutes at 400 degrees F. Reduce heat to 350 degrees and bake uncovered an additional 35 minutes. Arrange cheese slices on top during last 10 minutes or baking time.

By Robin from Washington, IA

Spiced Eggplant, Hyderabadi Eggplant and Spicy Eggplant in Yogurt

These are all delicious - the Hyderabadi one is more for special occasions, the first one for every day as it's so easy and very cheap to make.

Spiced Eggplant (From Indian Cooking by Lalita Ahmed )

Ingredients:

• 450 g (16 oz) eggplant
• 3 tablespoons of oil
• 1 large onion, peeled and finely chopped
• 25 g (1 oz) fresh ginger root, peeled and finely chopped
• 3-4 garlic cloves (or 2 large ones), peeled and chopped about 1 teaspoon chilli powder (just a smidgin if you use really hot red pepper instead)
• 1/2 teaspoon ground turmeric
• 3-4 sprigs of coriander leaves, chopped (I used ground instead)
• 1 green chilli, seeded and very finely chopped (optional)
• salt
• 4-5 fresh tomatoes, skinned and chopped, or 1 x 225 g (8 oz) can.

Directions:

Spike the eggplant with a fork or skewer and place under a preheated grill for about 15 minutes, turning frequently until the flesh feels soft. Allow to cool. Scrape off the burnt skin with a knife. Chop the flesh. (I confess I went straight to the chopping but it's better their way).

Heat the oil in a pan and gently fry the onion until just tender. Add the chopped ginger and garlic. Fry for 1-2 minutes then add the eggplant flesh. Stir in the chilli powder, turmeric, coriander (cilantro) leaves, chopped chilli, salt and tomatoes. Cook for 10-15 minutes until dry. Serve with buttered chapatis (I didn't have those).

Hyderabadi Eggplant (From Sameen Rushdie's Indian Cookery).

Ingredients:

• 1 lb/450g small eggplants
• 2 medium onions, peeled
• 1/2 tsp turmeric
• 1 tbsp ground coriander
• 1 tsp red chilli powder
• 1 dsp crushed garlic
• 1 dsp finely grated fresh ginger root
• salt to taste
• pure mustard oil or other cooking oil
• 4-6 karri leaves
• 5-6 tbsp thick tamarind juice (obtained by soaking the pulp in hot water for a while then pushing through a sieve)

Garnish: 1/2 cup fresh coriander (cilantro) leaves finely chopped Dry roasted and ground to a powder

• 2 tbsp desiccated coconut
• 2 tbsp white cumin seeds
• 2 tbsp sesame seeds
• 2 oz.50 g peanuts

Whole spices

• 1 tsp white cumin seeds
• 1 tsp black mustard seeds
• 1 tsp nigella seeds
• 1 tsp fenugreek seeds

Directions:

1. Measure out all the ingredients. 2. To dry-roast ingredients, mix them together and heat in a cast-iron pan

over medium heat, turning down once it is sufficiently hot. Keep stirring and moving the ingredients around so they roast evenly. As soon as they release their aroma and turn a shade darker, take them off the heat. Grind.

3. Slice 1 onion into rings or half-rings. Blend the other one to a paste.

4. Wash the eggplants and cut them open, making four incisions lengthwise and taking care that they remain attached at the stem.

5. Mix all the powdered spices, roast and ground ingredients, the garlic, ginger, onion paste and some salt. Rub half this paste liberally into the cuts so the eggplants are well filled with the mixture.

6. Heat some oil in a heavy-bottomed saucepan. Add the finely sliced onion rings and stir-fry until they are pale golden but no darker. Put in the whole spices - all the seeds - with the karri leaves and stir-fry. Within a minute the seeds will begin to pop and turn a shade darker. Then add the remaining half of the spice mixture and stir-fry until it browns a little. Carefully place the stuffed eggplants in this saucepan, turn the heat down low, add 2 fl. oz/50 ml water, cover and cook gently, turning the eggplants over from time to time so they are done evenly.

You will probably need to continue adding a little water, about 2 fl. oz/50 ml at a time, to prevent the spices from sticking to the bottom of the pan. The art lies in not adding too much water at a time which would only serve to stew the vegetable. Spoon some hot oil and spice mixture into the gashes to help brown the stuffing. It is inevitable that some of the filling will fall out.

When the eggplants appear to be tender, pour in the tamarind juice with a few extra drops of water if necessary and cook over an extremely low heat for a further 5 minutes. Transfer the eggplants carefully to a serving dish and pour the thick spicy sauce over them. Garnish with fresh coriander/cilantro leaves. This dish is eaten both hot and at room temperature.

When I make this - I usually use a cast-iron casserole dish and put the whole thing on the table because it all falls apart anyway - but the flavour is out of this world!

To finish - here's an eggplant raita to cool the palate during an Indian meal (from the same book as the Hyderabadi recipe).

Spicy Eggplant in Yogurt (Sameen Rushdie's Indian Cookery).

You need small eggplant if possible without seeds.

Ingredients:

• 8-10 oz/225-275 g natural yogurt
• 2 medium garlic cloves, crushed
• 1/4 - 1/2 tsp red chilli powder
• 1/2 tsp salt

• 1 or 2 eggplants about 12 oz/350 g
• cooking oil
• 2 medium garlic cloves, crushed
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1/4 tsp red chilli powder
• 1/2 tsp salt

Directions:

Garnish with fresh coriander/cilantro leaves.

Lightly whisk the yogurt with a fork, mixing in the crushed garlic, red chilli powder and salt, then transfer to a shallow open dish, spreading it out evenly. Cut the eggplant into slim long slices or slim rounds. In a large frying pan, heat enough oil to to shallow-fry the eggplant slices, bearing in mind that this vegetable tends to absorb oil. Fry over a high heat until the slices are a deep golden brown on both sides and then lift out of the oil with a slotted spoon. Using the small quantity of oil left in the pan, fry the remaining spice ingredients for no more than a minute over low to medium heat. Put the eggplant into the spicy mixture, turning it over and around for a couple of minutes so that they are well covered in it.

Lay the spicy eggplant over the yogurt and pour the oil and spices from the pan over them. Garnish with a few coriander/cilantro leaves and serve either immediately while still hot or a little later at room temperature.

Enjoy,

Gill

Eggplant Salad

This recipe is a great way to prepare eggplant. Combined with other fresh vegetables, it is perfect as a side dish or a light meal.

Ingredients:

• 1 large eggplant
• 1 large tomato, peeled and chopped
• 1 garlic clove, crushed
• 1/2 cup finely chopped onion
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. olive oil
• 1 tsp. dried whole marjoram
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 6 small tomatoes, cored
• lettuce leaves
• 18 pitted ripe black olives

Ingredients:

Pierce eggplant with a fork several times, and bake at 350 degrees for 1 hour. Let cool to touch, peel and chop eggplant into 1/2 inch cubes. Add chopped tomato and next 8 ingredients, stirring well. Chill. Cut each tomato into 4 wedges, cutting only halfway through tomato. Gently spread wedges, and place a spoonful of eggplant mixture into tomatoes. Place on lettuce leaves and garnish with olives.

By Robin

Curried Cheesy Eggplant Soup

Ingredients:

• 1 cup chopped potatoes
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 4 Tbsp. butter
• 1 Tbsp. curry powder
• 1/4 tsp. cumin
• 1/4 tsp. turmeric
• dash pepper
• salt, to taste
• 1 large eggplant, peeled and cut into 1 inch cubes
• 4 cups chicken stock
• 2 cups milk
• 4 cups shredded sharp cheese

Directions:

Saute' onion and green pepper in butter. Add potatoes, carrots and celery. Add chicken stock and seasonings. Add eggplant. Cook, covered, over moderate heat until eggplant is soft. Transfer mixture to a blender or food processor; puree. Add milk and cheese to pureed soup. Garnish with chopped chutney or parsley. May be served hot or cold.

By Robin from Washington, IA

Middle Eastern Eggplant Salad

Peel and dice one med. eggplant into (approx) 1 inch pieces. Place in microwaveable casserole dish. Add 2 1/2 Tbsp. lemon juice. Microwave on high 7 minutes. Stir and continue to microwave on high for 7 additional minutes. Let rest, covered 5 - 10 minutes.

Mash eggplant to slightly lumpy pulp.

Add:

• 1 tsp. salt, (or to taste)
• 1 diced Roma tomato
• 1/2 diced green pepper
• 1/2 diced medium onion
• olive oil to taste.

Mix well. Serve as side dish, or with chips, crackers or toast points.

By Doggy from TX

Cheese-Stuffed Eggplant

Ingredients

• 1 med. eggplant
• 1/2 tsp. salt
• 4 Tbsp. lemon juice
• 1 can tomato sauce (8oz.)
• 1/4 tsp. crushed oregano leaves
• 1/2 cup chopped onion
• 1 Tbsp. butter
• 1/2 lb. cooked ham, chopped
• 1/3 cup coarsely grated carrot
• 1/4 cup finely chopped celery
• 2 cups shredded Cheddar cheese

Directions

Cut eggplant in half lengthwise. Scoop out pulp to within 1/2 inch of edge. Bring 2 cups water, salt and 2 tablespoons lemon juice to a boil in 3 qt. saucepan. Place eggplant shells in boiling water; cover. Parboil for 5 minutes. Drain and set aside. Chop eggplant pulp. Combine pulp, tomato sauce, oregano and remaining 2 tablespoons lemon juice in 2 quart saucepan. Heat to boiling point; set aside. Saute' onion in butter in skillet until tender. Remove from heat. Stir in remaining ingredients. Spoon 2/3 of the tomato mixture into buttered 1 1/2 quart baking dish. Arrange eggplant shells on top. Spoon ham mixture into shells. Pour remaining tomato sauce over top. Bake in preheated 375 degrees F oven for 25-30 minutes or until hot. Serves 4.

By Robin from Washington, IA

Fried Eggplant

Ingredients:

• 1 med. sized eggplant
• 1 egg
• 1/2 tsp. salt
• 1/2 cup cracker crumbs or flour
• 1/4 cup oil

Directions:

Pare eggplant and slice in rings 1/4 inch thick. Salt. Roll in egg and then cracker crumbs or flour. Fry in hot oil until a golden brown color on both sides.

By Robin from Washington, IA

Golden Eggplant Casserole

I learned to like eggplant a few years ago and this recipe is definitely a good one and easy to make.

Ingredients:

• 2 1/2 cups eggplant, peeled and cubed
• 18 saltine crackers, crumbled
• 1/2 cup cheese, shredded
• 1/4 cup celery, chopped
• 2 Tbsp. pimento, chopped
• 1 Tbsp. butter or margarine, melted
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 cup cream or evaporated milk

Directions:

Cook eggplant in boiling, salted water for 10 minutes; drain. Combine with remaining ingredients. Place in 1 quart casserole dish. Bake at 350 degrees F for 45 minutes.

By Robin from Washington, IA

How to Make Eggplant Parmesan

In this video, Chef Davide Megna, demonstrates how to make a delectable eggplant Parmesan. Be sure to check out the related videos for more detailed instructions and other eggplant recipes.