Jar of Eggplant

MelanieCN77

I bought a jar of garlic eggplant on a whim and I had some on crackers yesterday and it's .... fine. Added a little hot sauce, still fine. I need ideas of what to do with the rest of the (large) jar. It's pretty mushy already so minimal further processing would be ideal. I only ever saute or wok up fresh stuff, I'm drawing a blank!

Talan79

You can mix it with Greek yogurt & make a dip. Add garlic, salt, pepper, some olive oil to add flavor.

ladyreva78

I sometimes add garlic bell peppers (also on the mushy side already) to tomato sauces. Adds some nuances of flavors. Might also work with the eggplant?

psychod787

MelanieCN77 wrote: »

I bought a jar of garlic eggplant on a whim and I had some on crackers yesterday and it's .... fine. Added a little hot sauce, still fine. I need ideas of what to do with the rest of the (large) jar. It's pretty mushy already so minimal further processing would be ideal. I only ever saute or wok up fresh stuff, I'm drawing a blank!

Add some chickpeas and make hummus!😉

acpgee

I would probably try patlacan salata, a Turkish salad with aubergine, tomatoes, onions, roast peppers. Here is an example of a recipe.

https://ozlemsturkishtable.com/tag/patlican-salatasi/

It would probably nice added to a greek salad too which is similar to patlacan salad except for the missing eggplant. Chopped tomatoes, olives, chopped cucumber, chopped red onion, tossed with the mushy eggplant mixed with vinaigrette.

Jthanmyfitnesspal

It sounds better if you call it babaganoush, in which case it is mixed with olive oil and garlic and is rather rich.

acpgee

Or maybe go with a recipe that utilizes the mushy texture such as vegetable lasagna.

Layer commercial tomato sauce, the mushy aubergine paste, raw lasagna sheets, cottage cheese in a casserole dish. Be careful not to overlap raw pasta sheets as they won't soften properly otherwise. Make this in the morning so the lasagna rest s 46 hours before baking so that the pasta can soften. Bake 45 minutes at 200C adding some grated cheese on top the last 15 minutes. If you want meat you can add sprinkles of fried of minced beef, lamb, pork, chicken or turkey. If you want extra texture you can add layers of grated courgette.

AnnPT77

Sandwich spread, pasta topping, salad dressing ingredient, coating for roasting other veggies (maybe cauliflower), part of a filling for baked potato . . . ?

MelanieCN77

acpgee wrote: »

I would probably try patlacan salata, a Turkish salad with aubergine, tomatoes, onions, roast peppers. Here is an example of a recipe.

https://ozlemsturkishtable.com/tag/patlican-salatasi/

It would probably nice added to a greek salad too which is similar to patlacan salad except for the missing eggplant. Chopped tomatoes, olives, chopped cucumber, chopped red onion, tossed with the mushy eggplant mixed with vinaigrette.

This is the lead so far - sounds perfect! Also I have all of those things on hand.

I also like the idea of using it in salad dressing...

MelanieCN77

Success with the patlican salad idea!