I have decided to try my hand at growing some eggplants in my garden this year, and I am looking for some tasty eggplant recipes.
Do any DLers have a favorite they would like to share?
I would be most grateful.
You're setting the bar too high. It is eggplant. How about "recipes that don't make you vomit"?
Now, now ….
Google Egglant recipes, dipshit.
Bite my crank, asswipe!
I love fried battered sliced eggplant. Dip in beaten eggs then in cracker crumbs, fry in oil.
I NEVER make it because it uses a quart of oil.
I like to make mini pizzas out of them. Slice an eggplant into 1/4 or 1/3 inch disks, salt them for 10-15 minutes and blot moisture out. Bake at 350 for 10-15 minutes or until slightly browned. Spread top with spaghetti sauce and sprinkle low fat mozzarella on top. Bake until cheese is melted. Great low carb snack.
I prefer smaller Asian eggplants in curries, ratatouille and stews. I'm linking a great recipe for grilled eggplant with Thai flavors (I don't use zucchini) that I make every week in hot weather.
R6, Better if you use pizza sauce, a variety of cheeses, and then mushrooms and other standard pizza toppers. If you're not dieting, bread and pan fry the crosswise slices, and stir fry the mushrooms, onions, olives, sliced tomato, etc.
R7, Do you have any Indian recipes where you don't have to spend a million buying all kinds of esoteric spices and ingredients for the dish?
So what R8 is saying is that a totally different idea that has nothing to do with R6 is better.
You know what is better than strawberry jello? Cheesecake.
R10, Come on. My dish is also called "eggplant pizza" and uses very similar ingredients. What's the commonality between strawberry jello and cheesecake, unless you combine the 2 and make strawberry-jello-cheesecake?
I took r3's rudely barked advice and found this recipe.
DL Chefs/Cooks/Gourmands -- What do you think?
garlic, ginger root, cumin and coriander and pepper, are those esoteric?
R14, Read the comments following the recipe for changes and improvements; best part of Allrecipes. Perhaps peanut oil and rice vinegar are exotic for people living in nowheresville. Even the grocery store clerk in Vegas wasn't familiar with fresh ginger root.
You know they're poisonous, right? You have to be very careful.
they aren't poisonous at all.
Buy the smaller Asian eggplants. Cut into small pieces, skin on. Put in a colander with salt and turmeric, leave for about an hour then squeeze any liquid out.
In a wok or large skillet, heat up vegetable oil and sautéed chopped onions. When golden, add chopped garlic and chopped fresh ginger, sautée until aromatic. Add eggplant, one sliced green chili, about 1 tablespoon tamarind paste, a sprig of curry leaves, a stick of cinnamon, about 2 teaspoons of coriander and about 1 teaspoon cumin. Stir well to combine and cook the spices, then add about a half a cup of water or so and bring it to a boil then lower to simmer, stirring. When reduced to nice thick consistency serve. Salt to taste. Serve with rice and dhal and some Indian breads like naan or chapatti.
Yeah, they are R17. If not prepared properly.
You can't go wrong with baba ganoush, especially if you have an outdoor grill to roast the eggplant.
I also love the America's Test Kitchen eggplant parm recipe. It comes out very crispy and not terribly fattening at all. They bake the breaded eggplant rather than fry it, and put very little sauce on it and serve more sauce on the side. When I do it. I actually make little stacks of the disks pushed tightly together but with little open spaces between so that they get even crisper.
Cooks, Do you lose any vitamins when you drain the eggplant?
" a sprig of curry leaves "
Is this plant what you mean? If so, I have never heard of it, much less seen where to buy one. Is this a spice in the spice aisle?
Ratatouille: eggplant, tomatoes, onion, celery and capers. A million recipes online.
Caponata is kind of the same thing but has a more sweet and sour thing going on. Some versions have raisins in them which I don't care for but you can find recipes without them or just leave them out.
Stir fried szchuan (sp?) eggplant with pork and garlic or just garlic.
My father planted eggplant one year and the plant was so prodigious that after we sat down to eggplant soup my mother went outside and ripped the plant out of the ground. I love eggplant, but there is a limit. Plant wisely.
R30, does your mother offer these services to strangers?
I have friends who wait until I'm away to leave me bags of zucchini. I'd pay someone to visit their garden and tear out all of their plants.
Sadly, R31, my mother has passed but I'm pretty sure I could make a fortune performing the same service. Why people plant more than one zucchini plant is a mystery to me. Especially when they do it year after year.
R31, You can't be serious. Even if you don't like zuchinni (substitute for carrots in carrot cake,) don't you know anyone else who would appreciate them?
Same basic recipe for just about every veggie - curried
Olive oil, onion, garlic, tomato, salt & pepper to taste, eggplant diced, powdered cumin, onion seed, curry powder - saute onion in olive oil, yadda yadda, the trick here is that you need to really cook eggplant a long time, at least an hour, until it's almost mushy. Serve with basmati rice and yogurt, yum.
Zucchinis are so stupid they don't even know how to be a cucumber.
R22, they sell curry leaves in packets at Indian/South Asian food markets - looks like a bay leaf, but greener and brighter, and much more pungent, but unmistakably curry.
Special Grilled Eggplant
Take one large eggplant. Cut it in 1/4" thick slices, top to bottom. Dredge it lightly in good quality olive oil and then pass the moistened slice through bread crumbs. Top the piece with shredded (not grated) parmesan cheese and place on the broiler rack until the cheese melts and the eggplant piece is dark and crusty looking.
Looks good, r6 r40.
Thanks for sharing your success with this recipe.
Eggplant Sandwiches are yummy. Slice and roast the eggplant after brushing it with olive oil, salt and pepper.
Make the sandwich on a hard roll with fresh basil, roasted red bell pepper, feta, mayonnaise and mustard.
This is great with potato chips, ice tea or red wine.
They're certainly pretty, but they taste like flavorless mush. I don't consider them "food", I consider them "edible".
If you find them flavorless and mushy, you're either buying the wrong eggplants (the bigger, the more tasteless and mushy unless you salt them and press out the excess moisture) or preparing them wrong. Eggplants are sponges and will easily become waterlogged if you don't take the proper steps. Try the Asian eggplants, they are tastier.