What's Your Favorite Eggplant Recipe?

Ratatouille! It is absolutely delicious and even my picky with vegetables husband loves it! You will need zucchini, eggplant, and tomatoes. Cut them all up (I usually de-seed the tomatoes because I have the seeds), and put them in a saute pan with some olive oil. Add garlic, white wine, and parmesan cheese. Cook until veggies are tender and voile! It really is SO good and so easy! Enjoy!

So I actually have an easy not fried option. I got this from an amazing chef and have stopped making eggplant any other way. I can and have eaten most of an eggplant by myself.

Wash eggplant cut off ends, cut round circles about 1/3-1/2 inch thick.

Put a paper towel on a cookie sheet, place eggplant circles on the towel, sprinkle sea salt on both sides and cover with another paper towel. Let it sit for 10-20 minutes while you make the rest of dinner. Oh yeah, put the oven on to 500 degrees at this point. When the oven is ready, pat the eggplant with the salt then remove the paper towels. Somehow this process removes the bitterness from the eggplant. Then put the eggplant circles back on the cookie sheet dribble A Little Spanish Olive Oil (or any flavorful olive oil) and stick it in the 500 degree oven for about 15 minutes. They are crispy on the outside and very tender on the inside. I usually can nibble on these straight, sometimes I put then on a good roll with a bit more sea salt.

Yum!!!

By the way, good olive oil, sea salt and 500 degrees in the oven with almost any veggie is amazing. My other favorite is brussels sprouts, which I am the only person I know who get get my kids and mother-in-law to eat brussels sprouts.

Enjoy!

This one is simple and yummy!

1 large eggplant
2 med tomatoes
2 cans chickpeas
Olive oil
1 TBS thyme
1TBS dried basil
1 Teas. garlic (or to taste)
Parmesan cheese (optional)

pasta

Cut eggplant into rings and place flat. Salt both side and let sit for 30 minutes. Rinse and pat dry

Cut tomatoes into slices. Alternate layers of tomatoes and eggplant in a baking dish ( I use a round one). Put (drained/ rinsed) chickpeas in the middle. Mix herbs, garlic and 1/4 cup olive oil together and drizzle over the top. Top with parmesan. Cover and bake at 350 for 1 hour or until eggplant is soft and cheese is bubbly.

Serve over pasta.

Yumm!!!

Mmm. love eggplant!
I really like it diced and added to pasta. First I dice them, salt them generously and let sit 30-60 min. The salt will draw out the moisture and make them less spongy. Rinse off the salt, then saute them in a bit of oil.

Below is the recipe I usually add them to. It is very healthy and the recipe is quite flexible: you can use fresh or dried herbs, use feta, parmesan or no cheese, add mushrooms, etc. No matter how I make it, it always turns out good.
http://allrecipes.com/Recipe/Spaghetti-Squash-I/Detail.aspx

I scrub them and cut tiny slits into the skin. I stuff garlic slices into the eggplant and then I roast it wrapped in foil. 400 degrees until you can prick with a fork. Let them cool enough to handle and then scoop out the flesh. Add tahini,lemon,olive oil, seasonings of choice and puree in the blender or food processor. Serve as an appetizer or snack with veggies,pita, or crackers. You can also add a can of drained tomatoes and roasted peppers into this instead of the tahini and serve as a cold side salad or dip.

Or just slice the eggplant, salt it to draw out the moisture. After 30 minutes to an hour rinse and pat dry. Roast in a 400 degree oven until soft..not mushy. Roast some thick slices of tomato and then layer the eggplant and tomato with fresh Mozzarella cheese drizzle with olive oil and sprinkle with sea salt.. garnish with fresh basil and you have a light meal or starter.

my MIL is chinese and she makes it this way:

Saute garlic and a few dried shrimp in olive oil. Add cubed (peeled) eggplant chunks and cover with water. simmer until soft. add soy sauce, oyster sauce and some hot pepper to taste. YUMMY. The eggplant basically melts into mush, but it is really tasty. Sorry, Chinese people don't measure anything so I don't have exact proportions.

Hi L.,
I loved reading the responses as I am very limited on what to do with an eggplant also. The one recipe I know is for sandwiches. Cut the egplant in round 1/2 inch slices, brush them with olive oil (I have some truffle oil, yum!), then broil in the oven until they are browned on both sides. Toast 2 slices if bread (french or sourdough work really well), spread the bread with goat cheese, add sliced tomatoes and fresh basil. That's it.

M.

http://find.myrecipes.com/recipes/recipefinder.dyn?action...

this one is yummy!

grill or oven roast eggplant slices for sandwiches or pizza :-)

Slice the Eggplant about a centimeter in diameter (keep the skin) and fry on a pan on each side a little til golden color, make sure to the pan is not too hot, and use oil, then spread some mayo on top and a tiny bit of fresh minced garlic, and slice a tomato thinly and place on top, and do so for each one, top off with some fresh dill or parsley (russian recipe, really good) eat right away or eat chilled..

Really glad you posted this! My son saw an eggplant at the market yesterday and wanted to buy it, but I said no because I had no idea what to do with it! Now I do. : )

You could cut them in half and drizzle with a little olive oil and salt, and then roast them till soft - scoop out the flesh and combine with a little tomato sauce, ricotta, and toasted breadcrumbs; then re-fill the shells, sprinkle some parmesan on top, and broil till bubbly.

Peel, cut up into even sized cubes. Put into a plastic bag add some olive oil and seasonings, such as a little salt, pepper, garlic powder, and parmasan cheese. Spread on a cookie sheet (or any type of shallow baking dish) and bake at 350 for about 45 minutes. I usually do this with both eggplant and zucchinni mixed together.

I only have non healthy... but if you're ever in the mood for eggplant fries with sea salt drizzled in honey... that's all there is to the recipe. Slice, press, cook till golden and crisp outside and mushy inside, sprinkle with sea salt, and drizzle over with honey.

Although, I suppose one COULD bake them.

Oooooohhhh... Ratatouille... I need to learn how to make that. Been meaning to for years!

I make a egg and flour batter with garlic salt and fry until golden brown. Use napkins to absorb excess oil, put into mouth and enjoy.

My mother used to cut an eggplant in pieces, steam it, and add Cheese
Wizz.