easy recipes eggplant
Cooking Eggplants?
Does anyone know an easy recipe using eggplants. I have 3 big ones and don’t know what do do with them? Looked through other recipes and cannot find one that me and my partner will like. I really need your help as I would like to make it tonight for dinner. Also how long does an eggplant last in the fridge?
Thanks heaps everyone who replies. Much appreciated
Brinjal Pahi (version II)
Indian Eggplant “Relish”
2 large eggplants, peeled and sliced 1/4 inch
1 inch canola oil or other mild-tasting oil for frying
3 tablespoons ground turmeric
Processor Mixture:
1 tablespoon kosher salt
1 tablespoon black mustard seeds
1/2 cup plain white vinegar
1 medium onion, peeled and cut into chunks
4 cloves garlic, peeled
1 tablespoon fresh ginger, grated
For Adding Afterward:
1 tablespoon ground coriander
2 teaspoons ground cumin seeds
1 teaspoon ground fennel seeds
1 teaspoon instant tamarind paste
3/4 cup water
1 small can chopped green chili peppers (3 1/2 ounces)
1 small cinnamon stick, whole
1 teaspoon chili powder
1 tablespoon sugar
Sprinkle eggplant slices liberally with the ground turmeric; use more if necessary. Don’t oversalt the slices. Allow sliced eggplant slices to sit for one hour in a colander. Press out excess liquid with paper towels.
Place “Processor Mixture” in a food processor until smooth. Set aside.
Fry eggplant slices quickly in the hot oil until browned on both sides and cooked through, but not mushy, adding oil if necessary. Set aside and put “Processing Mixture” in the same pan and fry 5 minutes, stirring, until the mustard seeds begin to “pop”.
Add all the rest to the pan including the eggplant. Stir VERY gently so as not to make a mush of the eggplant.
At this point, it will yield up some of the oil. Remove as much as possible with a bulb-baster and save it for sautéing other foods. Cover and simmer 10 minutes.
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Eggplant Parmesan
Eggplant is breaded and fried then topped with sauce and cheese and baked, in this Eggplant Parmesan recipe.
Ingredients:
1 large eggplant, about 1 1/2 pounds
2 eggs, beaten
1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
olive oil
2 cans (8 ounces each) tomato sauce
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano, crumbled
16 ounces sliced mozzarella cheese
1/2 cup grated Parmesan cheese
Preparation:
Wash eggplant and cut crosswise into 1/2-inch thick slices.
Dip into beaten eggs then dredge with seasoned bread crumbs. Place slices on a plate and chill for 30 to 45 minutes. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12×8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, another 1/3 of the sauce, and half the Parmesan. Repeat layers. Bake at 350° for 30 minutes, or until hot and bubbly.
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Eggplant Roulade
2 small eggplants
2 eggs
1 tablespoon of milk
1 ounce of Parmesan cheese
1/2 cup of flour
1 tablespoon of basil
Salt and fresh ground pepper
Olive oil to pan fry
Filling:
6 ounces of Ricotta cheese
1 clove minced garlic
2 tablespoons of parsley
2 ounces of minced, smoked ham
1 egg yolk
1 teaspoon of mixed herbs
Cut eggplants into 1/4 inch thick disks.
Dip in egg wash (egg, milk, chopped parsley, Parmesan cheese, salt, pepper, basil).
Pan fry in olive oil until light golden brown on both sides.
Let drain on paper towel.
Take on disk of eggplant, add dollop of filling, then slice of smoked ham.
Top with marinara sauce and slices of Romano and Provolone cheese.
Bake at 400 degrees until golden brown.
—————-
Eggplant Caponata
1/4 cup golden raisins
6 cups diced peeled eggplant (about 1 pound)
1 1/2 teaspoons salt
4 tablespoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 cup diced seeded plum tomato
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup chopped pitted kalamata olives
2 teaspoons capers
1/3 cup chopped fresh parsley
Place raisins in a small bowl; cover with hot water.
Let stand 15 minutes; drain. Set aside.
Place eggplant in a colander; sprinkle with salt. Toss
well. Drain 1 hour. Rinse well; pat dry with paper
towels.
Heat 1 tablespoon oil in a large nonstick skillet over
medium-high heat. Add eggplant; sauté 9 minutes or
until well browned. Spoon eggplant into a large bowl;
set aside.
Heat remaining 1 tablespoon oil in pan over medium-high
heat. Add onion; sauté 3 minutes or until golden. Add
garlic; sauté 1 minute. Add tomato; sauté 2 minutes.
Add tomato mixture to eggplant.
Return pan to heat. Add sugar and vinegar, stirring
until sugar dissolves. Stir in raisins, olives, and
capers. Add eggplant mixture, stirring to combine.
Remove from heat; stir in parsley. Serve warm or at
room temperature.
Note: Caponata will keep in the refrigerator for up to
5 days; bring to room temperature before serving.
——–
EGGPLANT PARMESAN
1 med. eggplant
1 tsp. salt
1 tbsp. butter
1 onion, chopped
1/3 c. chopped green pepper
1 1/2 lb. ground beef
1 (28 oz.) can tomatoes, undrained & coarsely chopped
1 (6 oz.) can tomato paste
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
3/4 c. dry bread crumbs
1/2 c. butter, divided
2 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
Green pepper rings
Fresh parsley sprigs
Peel eggplant. Cut into 1/4 inch slices. Sprinkle with 1 teaspoon salt; let stand 1 hour. Melt 1 tablespoon butter in a saucepan. Add onion, green pepper and ground beef. Cook over medium heat, stirring to crumble, until beef is browned. Drain. Add next 7 ingredients. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.
Dip eggplant slices in egg; coat with bread crumbs. Melt 1/4 cup butter in a heavy skillet. Arrange a single layer of eggplant slices in skillet and brown on both sides. Drain on paper towels; set aside. Repeat with remaining eggplant slices, adding more butter as needed.
Layer 1/3 of meat sauce, half of eggplant, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese in a lightly greased 13 x 9 x 2 inch baking dish. Repeat layers. Add remaining meat sauce and top with remaining Parmesan cheese. Bake at 350 degrees for 30-35 minutes. Garnish with green pepper rings and parsley. Can be made ahead and put in refrigerator. Bake the next day
——
eggplant parm:
- 2 eggs, beaten with 1 Tbsp of water
- flour to dredge
- 1 cup of bread crumbs
- 1 cup of pecorino-romano cheese
- 1 Tbsp of garlic powder
- Eggplants sliced thin
Dredge the eggplant in flour, dip into egg mixture, then roll into a mixture of the breadcrumbs, cheese, and garlic powder. Allow them to sit on a cooking rack for 5 mintues so that the crust has a chance to congeal (at which point you could easily repeat for a thicker crust). I also tend to use Panko breadcrumbs, which are a jagged Japanese breadcrumb that makes for a nice crunchy crust.
For the sauce, I typically make a normal marinara–which is sauteed garlic in olive oil, followed by a sweat of mirepoix (celery, carrots, and onions thinly brunoised), then adding a can of crushed tomatoes, 1 tbsp of tomato paste, oregano, basil, salt, and pepper.
After you have the fried eggplants and the sauce, layer them in a baking dish with motz. cheese and bake until cheese is bubbly and slightly browned. Serve over your favorite pasta (I tend to like capellini).
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