Cooking Challenge: Eggplant

inskydiamonds
inskydiamonds Posts: 2,519 Member
edited September 23 in Recipes
Welcome to the eighteenth round of the cooking challenge! This week's ingredient comes to us from maeadair who was the winner of the oats challenge.

eggplant.jpg

This week's challenge is EGGPLANT

These are the rules for the challenge:

1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!

Fill out the following form to play:

NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):

Voting for this challenge will begin next Saturday February 12th at 5PM Pacific Standard Time.
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Replies

  • inskydiamonds
    inskydiamonds Posts: 2,519 Member
    No entries? Come on you guys, show us your eggplant!
  • meagalayne
    meagalayne Posts: 3,382 Member
    Love eggplant... Will try to post a recipe this time around, Liz!
  • mikeveggie68
    mikeveggie68 Posts: 116
    I love eggplant... will post when i find a good recipe, haven't found "the one" yet
  • LizGogol
    LizGogol Posts: 73 Member
    Eggplant parmesan is a favourite of mine! I ate it so much I got sick of it!

    Mix bread crumbs and Parmesan cheese in a bowl
    Cut egg plant
    Dip slices in egg then crumbs
    Layer eggplant in baking dish
    Between each layer add pasta sauce

    And bake

    If I remember it correctly

    I will try to get more details
  • maeadair
    maeadair Posts: 496 Member
    Looking forward to getting some new recipes, love eggplant.
  • whatupskinnyjeans
    whatupskinnyjeans Posts: 229 Member
    This is my fave topping on bread/ homemade pizza or eaten as a dip or mixed with pasta etc.
    1-2 medium eggplants, 1 green pepper, 1 onion, lite olive oil ( or regular if u like), hunts tomato sauce, salt, black pepper, garlic powder.
    Peel n slice eggplant ( short) sprinkle w kosher salt and let it sweat on paper towels for 20-30 min
    Slice n dice onion. Add to large frying pan with 2 tbsp oil. Sauté w green pepper. Cube eggplant and add. If it seems dry add another tbsp of oil. Add spices to pan and stir till soft add can of sauce and stir. When eggplant is soft it is ready and delicious! ( u might need more than 8 oz of sauce is there is a lot of eggplant ... Any questions pls message me
  • Sparklewolfie
    Sparklewolfie Posts: 271
    Wow I must have missed a couple challenges! Haha need to check the forums more...
    I only came to love eggplant in recent years, but hopefully I will be able to make something for this :smile: Though with all the New Year food, I might not be able to D:
  • SunLove8
    SunLove8 Posts: 693 Member
    Bump
  • xerinx2011
    xerinx2011 Posts: 222
    This is my fave recipe! Its a bit like lasgne but loads less calories!!

    INGREDIENTS:
    eggplant x 1
    courgette x 2
    tinned/chopped tomatoes
    extra lean mince
    100g low fat mozzerella
    garlic
    any herbs you want i love basil and lemon thyme for this
    DIRECTIONS:
    dry fry your mince and add garlic, herbs and tinned tomatoes, Simmer for 10 mins
    Slice your aubergine(eggplant)and courgette into 1cm slices.
    Place a layer of the mince and then a layer of the aubergine and courgette. Into an oven proof dish
    Break off a few bits of mozzerella and sprinkle on the veg layer.
    Repeat until you have used it all up.
    Cook in oven for 40 mins on gas mark 6
    Enjoy! Serve with salad or veggies :D
    CALORIES PER SERVING: 195 calories a serving
    HOW MANY IT SERVES: 2/4 depending on if serving with anything else!
    OPINIONS ON HOW IT TASTED, ETC: I love this!! So very very tasty and my 1 year old loves it too!
  • susiematthews
    susiematthews Posts: 2
    It's important to "sweat" the eggplant first, by sprinkling salt on it and then rinsing it off after 20 minutes or so. This will take the tartness out and although I used to never do that, a friend of ours made dinner for us one night and did it that way and it was MUCH better. Sounds like we have a similar recipe, I will have to see if I can get his from him.
  • xerinx2011
    xerinx2011 Posts: 222
    I dont salt mine because i dont like salt at all!! I dont use any salt as it makes me sick!!
  • 008Lizzy
    008Lizzy Posts: 95 Member
    I do a great Aubergine (eggplant) salad I learned at a cookery school in Morocco. Need to work out the nutrient values though..
  • shander7
    shander7 Posts: 613 Member
    bump
  • DoingThis4Me
    DoingThis4Me Posts: 5
    3 eggplant, peeled and thinly sliced
    2 eggs, beaten
    4 cups Italian seasoned bread crumbs
    6 cups spaghetti sauce, divided
    1 (16 ounce) package mozzarella cheese, shredded and divided
    1/2 cup grated Parmesan cheese, divided
    1/2 teaspoon dried basil

    Preheat oven to 350 degrees F (175 degrees C).
    Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
    In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
    Bake in preheated oven for 35 minutes, or until golden brown.

    Servings Per Recipe: 10
    Amount Per Serving
    Calories: 487


    This was my first attempt at cooking eggplant, i found a basic receipe on allreceipes.com and changed it to suit my tastes. I made it for a friend who loves eggplant and they loved it! :)
  • harleygirl1717
    harleygirl1717 Posts: 5 Member
    love eggplant gotta go find a recipie....
  • Better_Balance_2011
    Better_Balance_2011 Posts: 3,711 Member
    bump.

    I have an eggplant recipe at home I'll have to add.
  • 2bfitforever
    2bfitforever Posts: 87 Member
    bump
  • petey49
    petey49 Posts: 58 Member
    I made this "low calorie Mousaka" http://www.cooks.com/rec/view/0,1725,152165-236205,00.html. I brushed my eggplant slices with a bit of olive oil and baked them for a while. It actually turned out to be pretty good.
  • melkneec
    melkneec Posts: 309 Member
    Bump. Going to the store in the morning!! lol
  • 2bfitforever
    2bfitforever Posts: 87 Member
    bump
  • meagalayne
    meagalayne Posts: 3,382 Member
    As per usual, I have to cop out of this one again. I even BOUGHT the eggplant but my weekends are way too busy and I haven't had time over the last two days. No time to eat anything I make, so it would just be a waste. Good luck to everyone and I look forward to seeing all the recipes! :heart:
  • melkneec
    melkneec Posts: 309 Member
    Here is my recipe. :)


    DSCN2183small.jpg

    Grilled Mozzarella Eggplant Rolls

    Ingredients:
    Generic - Sliced Eggplant - Grilled With Skin, 2 eggplant unpeeled (approx 1-1/4 lb)
    Kraft Natural Shredded Cheese - Mozzarella 2% Milk Reduced Fat, 0.5 cup
    Classico - Sun Dried Tomato Pesto Sauce, 1 container (1 3/10 cups ea.)

    Directions:
    1. Thinly slice eggplant. Place eggplant in a strainer and cover with salt. Let set 20 mins. Then rinse.
    2. Heat George Forman Grill until hot.
    4. Grill eggplant for 3 mins on each side. (you will have to turn it because they are too small)
    5. Now spread the tomato pesto on each slice of grilled eggplant.
    6. sprinkle a little 2% mozzarella cheese ontop of the pesto on each slice.
    7. Fold each filled eggplant in half.
    8. Grill again until mozzarella cheese is just melted.

    Total per serving: (one serving is 4 - 5 rolls)
    Calories 91, Fat 5g, Fiber 2g, Protien 4g, Carbs 8g, Sugar 4g

    We had this tonight and my whole family loved it!! Even the 7 year old and the teen. I fixed it for everyone and no one said anything bad. My teen said it was beast!! lol. We used it as the main dish but you could also use it as a side dish.

    I add a picture so I hope it shows up. I'm new at that. :)
  • inskydiamonds
    inskydiamonds Posts: 2,519 Member
    Time to vote... http://www.scribbld.com/customview.cgi?user=whiskey&styleid=27146

    !!! Voting ends Wednesday February 16th at 5PM PST.
  • maeadair
    maeadair Posts: 496 Member
    I made this "low calorie Mousaka" http://www.cooks.com/rec/view/0,1725,152165-236205,00.html. I brushed my eggplant slices with a bit of olive oil and baked them for a while. It actually turned out to be pretty good.

    There are no nutrient values on the site nor here,... not good at figuring, do you have the values?
  • SunLove8
    SunLove8 Posts: 693 Member
    I dont salt mine because i dont like salt at all!! I dont use any salt as it makes me sick!!

    She said to rinse off the salt, so you actually don't have to consume it.
  • Sparklewolfie
    Sparklewolfie Posts: 271
    I just had this absolutely delicious burrito this weekend, and it had big chunks of eggplant and mashed beans in it! I wish I had tried it sooner so I could try to replicate it at home for this challenge :tongue:
  • xerinx2011
    xerinx2011 Posts: 222
    I dont salt mine because i dont like salt at all!! I dont use any salt as it makes me sick!!

    She said to rinse off the salt, so you actually don't have to consume it.

    I can still taste it! Rinsing may remove the actual salt but its the taste i hate!
  • morganadk2_deleted
    morganadk2_deleted Posts: 1,696 Member
    This is an awesome combination of Baba Ganoush and Regular Hummus. It is fantastic as a dip, or spread on some brown bread or a wholemeal pitta with spinach and sundried tomatoes.It's truly beautifull .....

    Aubergine Hummus
    Serves: 8

    1 aubergine
    1 garlic clove
    1/4 tsp salt
    2 tbsp lemon juice
    2g cumin
    200g chickpeas, dried
    1 tbsp olive oil
    1 chicken/veggie stock cube

    Soak the chickpeas in water overnight
    Then cook them in the same water with the stock cube added in for 20 mins.
    Roast the aubergine until the skin is blackened. When it is cooled you can just peel off the skin and the flesh will be mostly mashable.
    Mash the aubergine with the crushed garlic, salt, cumin, lemon juice and olive oil.
    Drain the chick peas but reserve the water.
    Add the chickpeas to the aubergine mixture with a little of the reserved water and blitz with a hand blender. Add a little more water if it is too thick, but not too much.

    It makes 8 large (100g) portions, but you could stretch it out further.

    123 calories per serving, 3.4g F, 0.4g SF, 19.1 C, 4.1g S, 6.4g Fb, 5.6g P

    http://heavling.blogspot.com/search/label/Aubergine
  • MMK72
    MMK72 Posts: 35 Member
    Hi,

    This is really lazy of me I'm not going to cook it, but I feel I should share it.

    It's the tastiest eggplant I've ever eaten - I tried it when traveling there..

    I don't know if this is the exact dish but it comes up when you google "Georgian eggplant dish" - how many can there be??

    I don't think it's too healthy if you deep fry the eggplant though, try charcoal grilling or baking in the oven instead - I'm sure the dish I tried was grilled eggplant.

    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000258342

    And I just found this website! Classic!

    http://www.aubergines.org/recipes.php
  • inskydiamonds
    inskydiamonds Posts: 2,519 Member
    I know I'm a day late, but congratulations to melkneec and her Grilled Mozzarella Eggplant Rolls for winning the challenge!
This discussion has been closed.

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