Anybody got Eggplant Recipes?

S

Shann

Joined
Sep 2, 2004
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I cooked eggplant for the first time this weekend. I made a ratatoille (sp?) by sauteing some eggplant, onions and mushrooms and garlic, then roasted them in my dutch oven with zucchini, tomato, green and red peppers. Tasted really good.

I'd like some more eggplant recipes if anyone has any. I'd like to avoid a lot of oil if possible.

Thanks.
 
All kidding aside, I think you need to cook it. Your ratat....your ratatule....your ratshit sounds really tasty! Think it needs some olive oil?
 
jurassicnarc44 said:
All kidding aside, I think you need to cook it. Your ratat....your ratatule....your ratshit sounds really tasty! Think it needs some olive oil?
Click to expand...

Actually, I cooked the eggplant in olive oil, then poured a little over the whole schmiel before I baked it. I probably used a half cup total, maybe a little less. I'm not a huge olive oil fan, but its the right thing to use in this recipe! (if anybody cares, I baked it at 350 for about 1.5 hours; its supposed to be soft)
 
Make eggplant parmesian:

Peel the eggplant and slice it in pieces a bit less than 1/4 inch thick.

Put about 1/2 inch of vegetable oil in your frying pan and get it hot under medium to medium-high setting. Use a pan that is at least a couple of inches deep because the oil will foam as you cook.

Put out a plate of flour, a bowl of whipped egg, and a plate of bread crumbs in a row leading towards the frying pan (bread crumbs closest). Dip a fork in the egg and let a drop go into the hot oil. When it sizzles and starts cooking the oil is hot enough.

Use the standard technique to bread and fry each slice: pick up a slice and dip both sides lightly in the flour, then the egg, then the bread crumbs, and right into the frying pan. Put enough slices into the pan so you use all the space without crowding the slices. Keep checking the bottoms, and when they are golden brown flip them over. When the second side is done take them out and put them on paper towels to drain off the oil. When you are done you are left with a nice pile of crispy fried eggplant.

Now you can do whatever you want with it: make sandwiches with lettuce and tomato, sprinkle with lemon as a side dish, just eat them out of hand, or layer them in a baking dish with tomato sauce and italian cheeses like maybe mozzarella, parmesan, even ricotta if you like, and heat until bubbly. Now you can cut chunks out of it and serve like lasagne or put it on a nice piece of italian bread for a knock-out eggplant parmesian sub (the more layers the better - that's why you sliced it thin). Trust me when I tell you that frying it first makes it a completely different dish that any baked version of eggplant.
 
This is one I've made a couple of times. Really like it. Could probably cut back a little on the oil, if you want.

CAPONATA EBRAICA II
Source: "The Classic Cuisine of the Italian Jews" by Edda Machlin (vol.1)

Yield: serves 12 as an appetizer

3 lbs eggplant
1 TBS salt
1/4 tsp. pepper
3/4 cup olive oil
2 stalks of celery, diced
1 large onion, diced
3 peppers , yellow ,green, and red, cored and diced
1 clove garlic, sliced
1 large carrot peeled and diced
2 tsp flour
2 lbs ripe tomatoes peeled and cut up (good canned plum tomatoes work fine)
1 cup pitted green olives coarsely chopped
2 TBS wine vinegar
1 tsp sugar
3 large basil leaves shredded (or 1 tsp dried basil)
1 TBS chopped Italian parsly
2 TBS tiny capers, drained
Peel and dice eggplant. Season with salt and pepper and set aside in a colander to drain the liquid.

Heat oil in a large skilled. Add celery, onions, peppers, garlic, and carrot. Cook uncovered over moderately high heat for 10-12 minutes stirring occasionally. Transfer veggies to shallow baking dish but retain oil. Add eggplant to skillet and sprinkle with flour. Fry , stirring over moderate heat until lightly golden. Add to dish with other ingredients except capers. Bake for 1/2 hour in a 350 oven.

Remove from oven, mix well, add seasoning if necessary. Add capers, stir and place in oven for a few more minutes. Serve hot or cold .
 
I like it breaded and fried in cast iron with a bit of olive oil. If the eggplant is fairly large, one can cut it into circular slices and use them as patties for vegetarian burgers. You won't fool anyone into thinking that they're beef but they're quite good on their own. Alternately, top with cheese and/or tomato sauce.

I also like eggplant in stirfry. Use large (1" or larger) chunks towards the end if you want to notice them; smaller chunks and longer cooking times will cause them to dissolve and thicken the sauce. In this case, eggplant tends to absorb the surrounding flavors more than contributing its own.

My buddy Bishar, the Lebanese chef, does a smoked eggplant pate that's literally "slap your mom" good. I don't have the recipe handy but it's based on smoked eggplant, olive oil, and plenty of garlic. Serve cold in a communal bowl with pita on the side; diners break up their pita and use the pieces to scoop out what they want. (For the full experience, yell at anyone who uses their left hand. ;) )
 
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