Overabundance of Eggplant!
KimINfortheWin
Posts: 251 Member
in Recipes
My eggplant did amazingly well in my first-ever garden. I have about 8-10 of those right now. My tomatoes, sage, and basil is also out of control.
Are there any good eggplant recipes out there? We're doing grain-free (no wheat but I can make flour substitutions with coconut flours).
What recipe(s) I *do* have already:
Eggplant Parmesan
Baked stuffed eggplant
Sicilian Caponata (sort of like eggplant salsa)
(I'll add to this list for any responses to make it easier for anyone who responds).
Thanks in advance!! :flowerforyou:
Are there any good eggplant recipes out there? We're doing grain-free (no wheat but I can make flour substitutions with coconut flours).
What recipe(s) I *do* have already:
Eggplant Parmesan
Baked stuffed eggplant
Sicilian Caponata (sort of like eggplant salsa)
(I'll add to this list for any responses to make it easier for anyone who responds).
Thanks in advance!! :flowerforyou:
0
Replies
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Moussaka, toss them with some panko, bake them in slices and use them for sandwiches, ratatouille, eggplant rice balls (arencini? I think they're called), and using them in a salad are the ways that I can think of right away. I love eggplants! It's great as a meat substitute in a lot things too, so experiment while you have them!0
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Oh oh oh I love eggplant, you should try making Ratatouille!! I am at work now, but when I get home I will post my recipe here for you-you can use some of your tomatoes too!0
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Roast it with some olive oil, garlic, and salt. Makes for a great snack.0
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Bump. I want the ratatouille recipe.
I made an eggplant caserole last week that was pretty good. It was basically just eggplant layered like lasagne and cooked. Tomatoe sauce, eggplant, spinach, mozarella, repeat layers, then a little parmesan on top. Cooked it for about 40 minutes I think. No bread, just vegies and cheese.0 -
cube it and add to stir-fry0
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Pasta alla norma0
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Oh ya, I juat added the rest to vegetable soup with a bunch of vegies including eggplant, zuchini and corn. Threw some kale in at the end and some parmesan cheese. Low cal, lots of vegies, and tastes good.0
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Moussaka, toss them with some panko, bake them in slices and use them for sandwiches, ratatouille, eggplant rice balls (arencini? I think they're called), and using them in a salad are the ways that I can think of right away. I love eggplants! It's great as a meat substitute in a lot things too, so experiment while you have them!
Eggplant rice balls? Oh, I'll google that. Great suggestions, thanks!0 -
Oh oh oh I love eggplant, you should try making Ratatouille!! I am at work now, but when I get home I will post my recipe here for you-you can use some of your tomatoes too!
Awesome thanks!!0 -
Oh ya, I juat added the rest to vegetable soup with a bunch of vegies including eggplant, zuchini and corn. Threw some kale in at the end and some parmesan cheese. Low cal, lots of vegies, and tastes good.
Yes, veggie soup is on that list! Love veggie soup!0 -
Roast it with some olive oil, garlic, and salt. Makes for a great snack.
I saw a recipe about quartering it and roasting it with salt and lemon juice. I'll have to try this.0 -
Bump. I want the ratatouille recipe.
I made an eggplant caserole last week that was pretty good. It was basically just eggplant layered like lasagne and cooked. Tomatoe sauce, eggplant, spinach, mozarella, repeat layers, then a little parmesan on top. Cooked it for about 40 minutes I think. No bread, just vegies and cheese.
My roasted ratatouille
1 large eggplant (peeled and diced)
4 small or 2 medium zucchini (diced)
1 large or 2 small red onion (sliced)
2 cans diced tomatoes (with juice)
splash of high quality olive oil (1/4 cup?)
tablespoon of fresh thyme (or more to taste)
4 cloves of garlic (sliced thin)
teaspoon salt
black pepper to taste
Mix all ingredients together in a large bowl.
Roast in a baking dish at 375F for about an hour and ten minutes (keep an eye on it, you want a little browning but not burning). Mix it up once halfway through.
If you put the final product in a crockpot on warm, it'll make the party smell delicious and everyone will ask you for the recipe.0 -
Bump for recipes!0
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Indian eggplant curry. Drooling just thinking of it...0
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Roasted curried vegetables
Chop eggplant, red bell pepper, onion, zucchini, broccoli, cauliflower, sweet potatoes/yam .. whatever veggies you like. drizzle with a little olive oil and rub curry paste all over the veggies. bake at 400 degrees until tender and carmalized. delish
also
Eggplant Gratin - serves 2
Good olive oil
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.0 -
This sandwich is pretty good! You can add chicken breast if you don't want only veggies
Grilled Vegetable & Goat Cheese Sandwiches - serves 4
1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.0 -
http://www.epicurious.com/recipesmenus/slideshows/eggplant-52620?mbid=RF&spMailingID=5662518&spUserID=MjY1OTEzNDc4NTgS1&spJobID=331049727&spReportId=MzMxMDQ5NzI3S0
This is a link to Epicurious 50 eggplant recipes. I am sure you will find something good on here.0 -
Bump. I want the ratatouille recipe.
I made an eggplant caserole last week that was pretty good. It was basically just eggplant layered like lasagne and cooked. Tomatoe sauce, eggplant, spinach, mozarella, repeat layers, then a little parmesan on top. Cooked it for about 40 minutes I think. No bread, just vegies and cheese.
My roasted ratatouille
1 large eggplant (peeled and diced)
4 small or 2 medium zucchini (diced)
1 large or 2 small red onion (sliced)
2 cans diced tomatoes (with juice)
splash of high quality olive oil (1/4 cup?)
tablespoon of fresh thyme (or more to taste)
4 cloves of garlic (sliced thin)
teaspoon salt
black pepper to taste
Mix all ingredients together in a large bowl.
Roast in a baking dish at 375F for about an hour and ten minutes (keep an eye on it, you want a little browning but not burning). Mix it up once halfway through.
If you put the final product in a crockpot on warm, it'll make the party smell delicious and everyone will ask you for the recipe.
YUMMM!!! Thanks!0 -
http://www.epicurious.com/recipesmenus/slideshows/eggplant-52620?mbid=RF&spMailingID=5662518&spUserID=MjY1OTEzNDc4NTgS1&spJobID=331049727&spReportId=MzMxMDQ5NzI3S0
This is a link to Epicurious 50 eggplant recipes. I am sure you will find something good on here.
Excellent. Thank you.0 -
Baked Eggplant Fries
(cut in strips, toss with Olive Oil and salt, Bake/Broil)0 -
bump0
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Grilled on the BBQ....yum!0
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Roasted curried vegetables
Chop eggplant, red bell pepper, onion, zucchini, broccoli, cauliflower, sweet potatoes/yam .. whatever veggies you like. drizzle with a little olive oil and rub curry paste all over the veggies. bake at 400 degrees until tender and carmalized. delish
also
Eggplant Gratin - serves 2
Good olive oil
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
That sounds amazing!0 -
Baked Eggplant Fries
(cut in strips, toss with Olive Oil and salt, Bake/Broil)
I hadn't heard of that before. Another must try. Maybe I should grow more eggplant next year instead of less?? lol
Thanks!0 -
Great Ideas .Baba Gannooj Is a favorite here !
:flowerforyou:0 -
ugh so I meant to post this days ago but work has kept me out of my house till at least 11 every night, and its been crazy. Heres my promised ratatouille Recipe:
1/2 cup olive oil
2 cloves garlic, minced
1 white or yellow onion sliced thin
3 medium zucchini sliced
**1 large can Italian Style Tomatoes** (I have often replaced the canned tomatoes with 6-8 fresh ones, diced up and then I add a bit of water for liquid)
1 medium eggplant, diced
1 green pepper, sliced
1 teaspoon oregano or basil
salt and pepper to taste
1) Saute garlic and onion in a large skillet with the olive oil until clear/soft, not brown
2) Add zucchini and green pepper, cook for 10 minutes on medium heat
30 Add remaining ingredients and cook covered for 30 minutes, then uncovered for another 30 minutes, medium heat
I usually double the recipe and freeze some. it freezes very well0 -
this is one of my absolute faves at the moment - hot and sour aubergine - but i cut it up a lot smaller than the picture so that it coooks down real mushy how i like it - also add a lot of water during the process to avoid drying up and the aubergine sooks it up like it would oil and it's yummy.
http://www.bbcgoodfood.com/recipes/2234636/hot-and-sour-aubergine-with-sticky-rice
the recipe says with rice, dunno if that's your bag, but sure you could have a substitution/eat it on it's own. Bonus - this is really low cal I think for a dinner with a good amount of rice - would be super low cal without.0 -
Bump I also have an eggplant issue, they are growing like crazy
There r some yummy recipes posted can't wait to try0 -
My favorite is Eggplant Roll-ups.
makes 6-7 roll-ups.
Ingredients
¾ C 1% cottage cheese (or ricotta)
1 med eggplant
½ C egg beaters (or 2 eggs)
Salt and freshly ground black pepper
All-purpose flour, for dredging
1 packages (about 12 ounces per package) frozen spinach, thawed and strained
1 garlic cloves, finely chopped
1/3 cup grated Romano or Parmesan
1 ¼ cups spaghetti sauce
½ cup part skim mozzarella, grated
Directions
Wash the eggplants and cut the tips off. Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, 7 slices. Salt, let sit for 30 mins to extract moisture.
Preheat the oven to 350 degrees F.
Coat cookie sheet with cooking spray.
Add salt and pepper to season eggs. Pat eggplant with paper towels to remove moisture. Coat each eggplant slice with flour, then dip into the eggs, drain any excess egg mixture, and lay flat on baking sheet. Bake until golden brown, about 15 minutes. Remove from the oven and cool to room temperature. Note: You can make the eggplant ahead of time and store it in the refrigerator.
Combine spinach, cottage cheese, remaining egg, garlic, and 1/2 of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.
Spoon 1/2 cup of spaghetti sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
Top with remaining spaghetti sauce, shredded mozzarella, and remaining grated Parmesan. Cover with foil and bake for 45 minutes, until the sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.
Calories Carbs Fat Protein Chol Sodium
**Per Serving: 116 12 4 10 10 283
**these are for ingredients not in parentheses0
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