How do you cook eggplant?

lnelson88
lnelson88 Posts: 64
edited September 26 in Recipes
Any tasty, satisfying, yet not bad for your diet recipes out there?

Replies

  • lnelson88
    lnelson88 Posts: 64
    So nobody likes eggplants? :ohwell:
  • bean6344
    bean6344 Posts: 26 Member
    I cooked mine on the grill last night . I cut it into strips, sprayed with Great Value olive oil non-stick spry and dusted with Mrs. Dash tomato, basil and garlic seasoning.

    I cooked them on low for about 7 minutes per side. They came out great and I am going to use the left overs as a topping for a Flatout Faltbread based pizza tonight.

    I also grilled asperegus which is also great on the grill.
  • lnelson88
    lnelson88 Posts: 64
    That's sounds good, thanks! Ever roast them in the oven?
  • JasonVickers
    JasonVickers Posts: 17 Member
    Mousaka! but use meat free mince like Quorn for less calories. I've even topped this off with celeriac to make it more substantial and still few calories.
  • bertha2010
    bertha2010 Posts: 8
    I cooked it yesterday for the first time and thought it was really nice, it didn't look great but still tasted good.

    Roasted aubergines and courgettes with crumbled feta cheese and vine-ripened tomatoes
    Sep 5 2009

    TV DINNERS

    ROASTED AUBERGINES AND COURGETTES WITH CRUMBLED FETA CHEESE AND VINE-RIPENED TOMATOES

    SERVES 4

    1 large aubergine


    2 courgettes

    1 red onion


    1 clove garlic

    2 vine-ripened plum tomatoes


    Ground cumin


    150g feta cheese


    Fresh mint


    Extra virgin olive oil


    Sherry vinegar


    Salt and pepper

    AS feta cheese is one of my favourite ingredients when I am preparing lunch or a light snack, I always try out different and interesting ways of serving it.

    This is a little dish I make from time to time, as it is incredibly tasty and can be thrown together in no time. If you cook for any vegetarian friends or family, this is absolutely perfect as a light starter to a main meal.


    Using a sharp knife, cut the aubergines into slices about 1cm thick. Place in a bowl and sprinkle with a little salt. After 15 minutes, drain away moisture before patting dry with kitchen paper.

    Prepare all the other ingredients beforehand so that the dish can be cooked quickly without any delay.

    Cut the courgettes into slices a little thinner than the aubergines. Slice the onion as thinly as you can. Cut the tomatoes into six wedges and crumble feta cheese into bite-size chunks.

    When you are ready to serve, place a large frying pan over a high heat and add a splash of olive oil.

    Once the oil is hot, place the aubergine slices one at a time in the pan and cook until they have turned golden before turning over and doing the same on the other side. Once they are all cooked, remove from pan and set aside.

    Add a little more oil to the pan and repeat process with courgettes. Try not to cook the courgettes too much as they can go soggy.

    Once the courgettes are ready, add sliced onion and cook for a two minutes until they soften. Add the garlic, ground cumin and the tomato wedges. Toss together before adding aubergines. Again, toss the pan then add feta cheese, chopped mint and sherry vinegar. Toss the pan again before spooning the mixture on plates. Garnish each plate with a little more chopped mint, a drizzle of olive oil and sherry vinegar.

    ANOTHER WAY TO DO IT

    Although this recipe is intended as a starter, the dish goes well as an accompaniment to many other foods. Try serving as a garnish to some grilled halibut or even as an unusual vegetable dish to go with a roast leg of lamb.

    TIP OF THE WEEK

    The secret to getting this dish right is to work as quickly as possible. The veg and tomatoes should still have a good bite so a very hot pan is vital. And prepare ingredients in advance.
  • fumblerdog
    fumblerdog Posts: 63
    I made a really tasty eggplant salad the other night for a dinner party - just cut into thick rounds and grilled, then served on top of arugula (dressed lightly with olive oil and balsamic vin) with halved cherry tomatoes, caramelized onions and fennel, and a bit of goat cheese. I believe it was a Cooking Light recipe - and it was a huge hit!
  • lnelson88
    lnelson88 Posts: 64
    Roasted aubergines and courgettes with crumbled feta cheese and vine-ripened tomatoes


    What are aubergines and courgettes??
  • lunamare
    lunamare Posts: 569 Member
    Depends on the type of eggplant. If it's the typical purple italian type I grew up helping my mother make baked eggplant parm. *drooooolllllllll* SO not low fat but so yummy. I'll make a bunch of variations on that theme, including eggplant stackers. I've also made a stuffed eggplant where you hollow out the shell and dice the eggplant. You cook that with ground beef and spices and spaghetti sauce and bread crumbs. Then you put it back in the shell and bake it topped with cheese.

    Asian eggplants I cut in half and put a light olive oil and spices on them and grill them.
  • lisa06317
    lisa06317 Posts: 3
    LOVE LOVE LOVE grilled vegetables.....and if you have a George Forman it works just as well as an outdoor grill. I agree with a bit of olive oil and just a tad bit of seasoning...whatever you prefer and it just tastes great!!! =) GOOD LUCK!!!
  • girlontheseesaw
    girlontheseesaw Posts: 90
    Roasted aubergines and courgettes with crumbled feta cheese and vine-ripened tomatoes


    What are aubergines and courgettes??

    Eggplant and zucchini!
  • drohde12
    drohde12 Posts: 22
    I love to sautee eggplant (cut into chunks) garlic and onion in a little extra virgin olive oil until tender. Then add a can of diced tomatoes and heat through until everything is warm. Take the pan off the heat and throw in spinach and let it wilt.

    I usually mix with israeli cous cous, but it would be good with any grain or even pasta.
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