Any one like eggplant?
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Cut into thick slices & spray with cooking spray, salt and pepper. They can be grilled on roasted in the oven that way.
Also I like to throw cubes of them into my tomato sauce.0 -
I saw someone post on here once that they slice them and make "pizzas" out of them. Just put a little bit of sauce and some toppings on top and throw it in the oven. Sounds good to me, still have yet to try it.0
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I've done the "pizza" thing. Eggplant isn't bad once it's been peeled (the skin is too rubbery), but it didn't satisfy my need for pizza (broccoli crust corrected that issue, fortunately). Baking things on eggplant is still pretty good. The cutting them into slices, spray, season, and cook idea also works well.0
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LOVE it breaded and fried...unfortunately that does not fit in too well with my goals :X0
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baba ganoush is amazing. theres tons of recipes online. its like a hummus dish but with eggplant. great if you like armenian food0
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Love eggplant, one of my favourite things to do with it is to use it to replace lasagne sheets for a low-carb lasagne (aka moussaka).
Other than that just oil and salt and bake it in the oven, it's also fantastic in curries0 -
Two words: baba ganoush. !!!!!.0
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I love to saute cubed eggplant and then put it in spaghetti sauce. Yummo!!!0
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eggplant has its own taste, but it also really picks up on whatever you flavor it with - so be creative!
easy is olive oil and sea salt (or kosher salt). add fresh basil if you want too.
make your own sweet and sour eggplant to fend off that take out chinese food craving. add either some brown rice, ground chicken, or both.0 -
Ratatouille is a great summer dish that uses eggplants, tomatoes and lots of other goodies, depending on the recipe. Tons of recipes online. I always check epicurious.com when looking for ways to use different ingredients. Also smitten kitchen.com.0
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My favorite thing to do with eggplant is to cut it up into strips like french fries. Dip it in egg, and then dip it in bread crumbs. If you're feeling extra fancy, add parmesan and oregano to the bread crumbs. Then, bake it until it's golden brown. Dip it in marinara sauce. It's so good, and since no oil or butter is used except maybe to keep it sticking to the pan, it's pretty low in calories.0
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I cube them (skin on) and put them in everything imaginable-- soups and stews, stir fry, omelets, as a meat substitute in chili, in green pepper stuffing. . . .
basically, if you could put a cube of tofu in something, I'd put eggplant there instead.0 -
Baba ganoush! It's crack.
Also, since we're heading into grilling season, it's amazing on the grill with a balsamic reduction.
if you're going to cook it in the oven, though, lightly salt it and let it sit for like 30 minutes. Eggplant holds a ton of water, and the salt draws it out.
I like to buy the small eggplants and scoop out the middle, dice it up with tomato and basil and mushrooms, then put the mixture back into the shells and bake it at 350 until slightly crispy.0 -
I've loved caponata since I was a kid ... here's a great recipe for it:
http://www.nytimes.com/2008/09/04/health/nutrition/04recipehealth.html?_r=0
Replace the sugar with Stevia or another sweetener like Nutresse ... for me, I have to reduce the amount of sweetness so I'd suggest starting low and adding sweetener to taste. A number of Sicilian dishes are sweet and sour in nature (agrodolce). Great as a side dish with dinner, or as a veggie for lunch.0 -
Saute garlic and ginger; add chopped eggplant and mushrooms; then add lime zest & squeeze the lime to juice it then add a can of bamboo shoots and a can of coconut milk with a splash of fish sauce and a spoonful of green curry. Garnish with cilantro. So tasty.
Edited to add: serve with rice0 -
Love eggplant, one of my favourite things to do with it is to use it to replace lasagne sheets for a low-carb lasagne (aka moussaka).
Other than that just oil and salt and bake it in the oven, it's also fantastic in curries
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This is my favorite way to do it. Probably the easiest, too. I roast mine first, before putting it into the dish.0 -
My favorite thing to do with eggplant is to cut it up into strips like french fries. Dip it in egg, and then dip it in bread crumbs. If you're feeling extra fancy, add parmesan and oregano to the bread crumbs. Then, bake it until it's golden brown. Dip it in marinara sauce. It's so good, and since no oil or butter is used except maybe to keep it sticking to the pan, it's pretty low in calories.
I do something very similar to this (the egg and breadcrumbs part), but I cut thick slices, so they are like little steaks, then I put them in a pan until golden brown. Yum!0 -
eggplant parmesean. cut into slices and use in place of lasagne0
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i love eggplant parm. I also like it chopped up with carrots and onion and bell pepper and squash in my tomato sauce on my spaghetti.0
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No. They are a great source of yuck and mushy.0
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Ratatouille and curry!! Yum:). They are delicious and meaty0
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Baked Stuffed Eggplant
2 small-to-medium Italian eggplants (6-8 inches long, 10-12 ounces each)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 teaspoon salt, divided
1 large onion
2 cloves garlic
1 large green bell pepper, cut lengthwise into quarters
3 plum tomatoes
1/2 cup plus 3 tablespoons chopped flat-leaf parsley, divided
1 teaspoon sugar
2 bay leaves
Lemon wedges for serving
reheat oven to 400°F. Coat a large roasting pan with cooking spray.
2.Cut Length wise
3.Brush the eggplant all over with 2 tablespoons oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes.
4.Meanwhile, quarter and thinly slice onion. Finely chop garlic. Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper. Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes.
5.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, for 1 minute. Add the diced bell pepper, the diced tomatoes, 1/2 cup parsley, sugar, bay leaves and the remaining 3/4 teaspoon salt. Cook, stirring, for 3 minutes. Remove from heat; discard bay leaves.
6.After the eggplant has baked for 15 minutes, remove from the oven. Carefully turn each eggplant half over and use 2 spoons to open and widen the slits. Stuff the slits with the vegetable mixture
7.Add 1/4 inch hot water to the roasting pan. Drizzle the eggplant with the remaining 2 teaspoons oil. Bake 30 minutes more.
8.Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold0 -
Eggplant parmesan. 0
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Love eggplant, one of my favourite things to do with it is to use it to replace lasagne sheets for a low-carb lasagne (aka moussaka).
^
This is my favorite way to do it. Probably the easiest, too. I roast mine first, before putting it into the dish.
Yes! I've done this with zucchini, but I want to try it with eggplant. It's best to roast the eggplant beforehand to get rid of some of the moisture, very true.0 -
I love it! Especially my aunt's homemade eggplant Parmesan. 0
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LOVE IT!!! unfortunately find it tastes good drowned in olive oil. Throw it on the bbq with garlic. mmmmmm.0
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Love eggplant, one of my favourite things to do with it is to use it to replace lasagne sheets for a low-carb lasagne (aka moussaka).
^
This is my favorite way to do it. Probably the easiest, too. I roast mine first, before putting it into the dish.
Yes! I've done this with zucchini, but I want to try it with eggplant. It's best to roast the eggplant beforehand to get rid of some of the moisture, very true.
Yep, I forgot to say to roast the eggplant first. I made a lasagne last week with one layer of egg plant, one layer of zucchini and one layer of sweet potato. Roasted capsicum (I think you Americans call the peppers) is also awesome for this too0 -
Here are a couple of recipes. I tried (and modified) the Thai Basil Eggplant this week, I really enjoyed it. The site for the recipes has all of the nutritional information for the recipes as well.
http://caloriecount.about.com/thai-basil-eggplant-recipe-r65149
http://caloriecount.about.com/eggplant-bharta-recipe-r8814
http://caloriecount.about.com/eggplant-stew-recipe-r667490 -
I love eggplant! Slice the eggplant thin and sprinkle with sea salt- lay it out on paper towels and let it "sweat" for about a half an hour. Pat dry. Then do one of the following: roast in the oven with a little olive oil. OR...my favorite- make lasagna. Skip the noodles and use eggplant instead. Make with lowfat/fat free cheese, fresh spinach, garlic, and tomato sauce- this is an awesome lower calorie lasagna. You can also use zuchinni the same way (instead of noodles).0
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Baba Ghanoush or Imam Bayaldi (translated as 'the Imman fainted' - because it's so gorgeous!).
Two Turkish recipes that are heaven... mmmm
Aubergines (eggplant)
Garlic
Olive Oil
Tomato
Parsley/Basil
mmmm again.0
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