Jar of Eggplant

MelanieCN77
MelanieCN77 Posts: 4,047 Member
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!

Replies

  • Talan79
    Talan79 Posts: 782 Member
    You can mix it with Greek yogurt & make a dip. Add garlic, salt, pepper, some olive oil to add flavor.
  • ladyreva78
    ladyreva78 Posts: 4,080 Member
    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
    psychod787 Posts: 4,099 Member
    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
    acpgee Posts: 7,956 Member
    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
    Jthanmyfitnesspal Posts: 3,522 Member
    It sounds better if you call it babaganoush, in which case it is mixed with olive oil and garlic and is rather rich.
  • acpgee
    acpgee Posts: 7,956 Member
    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
    AnnPT77 Posts: 34,204 Member
    Sandwich spread, pasta topping, salad dressing ingredient, coating for roasting other veggies (maybe cauliflower), part of a filling for baked potato . . . ?
  • MelanieCN77
    MelanieCN77 Posts: 4,047 Member
    edited March 2020
    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
    MelanieCN77 Posts: 4,047 Member
    Success with the patlican salad idea!

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