Need a some good Eggolant recipes

[flhiker]

WoW they sound great! Thanks, Although I going to need more then 2 so keep them coming.

[nenella]

Have been looking in the oldest Italian cookery book I have....( first published in 1917)
An other idea is to 'fill them'...
The Italians usually cut in half, take the middle out; blanche emptied halves-when done submerge in cold water to stop cooking (poach centres as well leaving them longer and plunge them in cold water too)Sieve pulp, squash well to get all water out. Grind pulp in a mortar & pestel adding garlic cloves and fresh mushrooms which you have fried in a little olive oil . Add 1 egg for each 6 eggplants as well as Add Fresh white bread crumbs soaked in a little milk (interior of a couple of slices- not edges) and fresh grated Parmigiano Reggiano, origano, salt & pepper.
Mix well and dry with absorbent paper.Sprinkle the inside of the 'cups' with a little fine salt
Fill the eggplant halves with bread, mushroom garlic , parmesan & origano mix ..
Cover with egg white & either fry in olive oil or bake in the oven. Serve hot as an accompaniment to meat or by itself.

[camille1585]

That's so good Nenella. I've made something like that before. Yummy!!

[nenella]

An other one ... (I love egg plant...in case no one noticed.... )
You need 'baby' egg plants without seeds if possible...
slice thinly, put salt on slices cover with heavy object to drain watre out (use a tea towel) rince & dry as usual....
blanche in half red wine vinegar & water
lay them on dry tea towel...roll tea towel up into a sausage...put in fridge for 24 hrs..
then put them in a Jar, making layers with the egg plant, few garlic cloves, olive oil, (chilly pepper - if you like ) here and there...fill jar up to the brim.. store in a cool place....
Either eat as an accompaniment to cooked meats or as an extra in sandwiches........... enjoy ...this lasts for months & months & gets better & better .... If you dont eat it all !!!

[cday2inflorida]

My favorite recipe for eggplant

1 large eggplant
1/2 cup dry breadcrumbs
1/2 cup grated parmesan or romano cheese
1/4 cup coarsely chopped italian parsley leaves
1 large egg
1 clove garlic, minced
kosher salt
freshly ground black pepper
extra virgin olive oil for sautéing

Heat the oven to 400 degrees. Roast eggplant until very tender, about 1 hour and 15 minutes. Cool to room temperature.

Cut the eggplant in half lengthwise, scoop out the pulp and place it in a large mixing bowl. Add the bread crumbs, cheese, parsley, egg, garlic and salt and pepper to taste. Beat until well blended. Chill the mixture 30 minutes to 1 hour.

Shape the eggplant mixture into twelve 2" balls (about 3 tablespoons eggplant mixture each). Heat 1/4 inch of oil in a large skillet over medium heat. Add half the eggplant balls, leaving about 1 inch between them. Fry, turning as necessary, until browned on all sides, about 5 minutes. Transfer to paper towels to drain. Repeat with the remaining eggplant balls, adding more oil and reheating the skillet if necessary.

This is a BETTER then meatball dish

[cb977]

Originally Posted by nenella

An other one ... (I love egg plant...in case no one noticed.... )
You need 'baby' egg plants without seeds if possible...
slice thinly, put salt on slices cover with heavy object to drain watre out (use a tea towel) rince & dry as usual....
blanche in half red wine vinegar & water
lay them on dry tea towel...roll tea towel up into a sausage...put in fridge for 24 hrs..
then put them in a Jar, making layers with the egg plant, few garlic cloves, olive oil, (chilly pepper - if you like ) here and there...fill jar up to the brim.. store in a cool place....
Either eat as an accompaniment to cooked meats or as an extra in sandwiches........... enjoy ...this lasts for months & months & gets better & better .... If you dont eat it all !!!

A blast from the past for me, nenella!

I remember my mom and her aunts making pickled eggplant when I was a kid! We had jars of it! I'm not crazy about pickled stuff...except for pickles but everybody else was crazy for the stuff! They did it in sticks rather than slices though.

Thanks for the happy memory

[cb977]

Originally Posted by thumperinflorida

My favorite recipe for eggplant

1 large eggplant
1/2 cup dry breadcrumbs
1/2 cup grated parmesan or romano cheese
1/4 cup coarsely chopped italian parsley leaves
1 large egg
1 clove garlic, minced
kosher salt
freshly ground black pepper
extra virgin olive oil for sautéing

Heat the oven to 400 degrees. Roast eggplant until very tender, about 1 hour and 15 minutes. Cool to room temperature.

Cut the eggplant in half lengthwise, scoop out the pulp and place it in a large mixing bowl. Add the bread crumbs, cheese, parsley, egg, garlic and salt and pepper to taste. Beat until well blended. Chill the mixture 30 minutes to 1 hour.

Shape the eggplant mixture into twelve 2" balls (about 3 tablespoons eggplant mixture each). Heat 1/4 inch of oil in a large skillet over medium heat. Add half the eggplant balls, leaving about 1 inch between them. Fry, turning as necessary, until browned on all sides, about 5 minutes. Transfer to paper towels to drain. Repeat with the remaining eggplant balls, adding more oil and reheating the skillet if necessary.

This is a BETTER then meatball dish

This sounds great, I plan on trying it soon!

by the way, the day after this thread was posted I just HAD to have pizza with eggplant...yummy!

[ShannonH1984]

I have 2 favorite recipes for eggplant.

Slice egg plant thinly on mandoline (long ways), dip in batter, then lightly fry in olive oil

For the batter:

egg
buttermilk
soy sauce
salt
pepper

you can use any spaghetti sauce or marinara sauce that you like. I make mine from scratch.

For my first recipe I layer the egg plant, sauce and mozzarella cheese. Then I bake it.

For my second recipe I make a filling of ricotta cheese, mozzarella cheese, minced onion, garlic, spinach, salt, and garlic salt. I place a small amount of the filling on the fried eggplant and roll it. Then I cover it with sauce and mozzarella cheese. Then I bake it.

[GreggC]

This is really a good and simple recipe.
1 Medium Eggplant, peeled and sliced 1/2" thick
Salt
1/2 cup mayonnaise
1/2 green onion, finely minced
1 cup soda cracker crumbs
1/2 cup grated parmesan cheese

Sprinkle the eggplant slices with salt, let stand 20 minutes, then pat dry.

Mix the mayonnaise and onion and spread on both sides of the eggplant.

Mix cracker crumbs and cheese and dip slices into mixture. Put on a cookie sheet and bake at 375 until golden, about 20 minutes.

For those of you that are worried about salt, you can get soda crackers that have no salt. My wife and I grew an eggplant that is called 'Purple Rain,' which was an excellent choice to make this dish. Try to get some of the smaller eggplants to make it. I think you will like it. Really sweet.

[Cookiemonster]

Growing up in the Mediterranean Id have to recommend
Mettabil or Baba Ghanouj- basically its a eggplant/tahini mezze which IS AMAZING with grilled kebabs, or just eaten with pita bread....


2 large eggplants (about 2 lbs), pricked all over with a fork
2 garlic cloves
3/4 teaspoon sea salt
1/4 cup fresh squeezed lemon juice
1/4 cup tahini
for garnish: olive oil, chopped parsley, red pepper flakes, pomegranate seeds, etc.

1. Preheat a grill or preheat the oven to 450 F and roast the eggplants for 40-45 minutes, until the skins are black and the flesh is soft and collapsed.
2. Meanwhile, smash the garlic with the salt in a mortar and pestle until paste-like. In a large bowl, whisk together the lemon juice and tahini until thick and lighter in color. Add the garlic paste.
3. When the roast eggplants are cool enough to handle, split them in half and scoop out the soft flesh. Puree the eggplant flesh in a food processor until smooth.
4. Add the eggplant puree to the garlic/tahini mixture. Taste for seasoning. Allow to rest until cool.
5. To serve, spread in a platter and drizzle with olive oil and any of your desired toppings.


I also highly recommend pickled eggplant and stuffed eggplant- like a dolma , if you'd like these recipes I can go bug my mother