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CUSTARD1
11/19/06 11:01 P
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Roast veggies, really simple.. Cut an eggplant into cubes, large red onion cut into thick slices, a couple of carrots cut into chunks, and a couple of green or red peppers. Put them all in a roasting pan, drizzle with olive oil, sprinkle with salt and bake in a hot oven (450) for about 45 minutes. Turn after 30 minutes. While that's baking, cook some Orzo, and when veggies are done, tos them with the Orzo. Really good, and keeps for several days lunches in the fridge. I sometimes add other veggies too -- cauliflower, or small potatoes.
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MRSDRESSUP
11/18/06 6:52 P
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| I saute eggplant in balsamic vinager, it's actually really yummy with just this!
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| I make a vegetarian lasagne using slices of eggplant cut thin longways instead of pasta sheets. To soften them before I assemble the dish I put them in the microwave with a little water very briefly (I have to do this in batches). It works pretty well.
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CREEPYGIRL_CHOW
11/17/06 11:21 P
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| I roast eggplant, peel it and puree it in a food processor. Then I add basil, sesame oil, soy sauce, jalapeno, and garlic. It's really good that way!
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JEAN91950
11/15/06 4:51 P
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Real simple
Slice in 1/2 inch slice, spray with olive oil spray, sprinkle with salt & pepper and grill.
I use sea salt.
Don't forget to salt eggplant and cover with paper towel for 20-30 minutes prior to cooking to absorb the bitterness taste.
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LOVETOKISS79
11/15/06 4:40 P
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In the Recipe Section there is a recipe called "Zucchini Oven Chips." Basically you bake thinly sliced zuchinni that has been coated in breadcrumbs, parmesan cheese, and spices till crispy. SO GOOD.
Anyway, I think that would work well with Eggplant too!
The recipe is in my favorites if you can't find it.
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CANTSTOPEATING
11/14/06 7:56 A
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Just letting you know all that I know, I use these recipies especially this one I learned in Ramadan and I cant stop making them for my family.
Pakora is its name, I think its a fritter.
beson flour found in any indian store
eggplant Japanese ones are great but any will do peel tehm and chop into small pieces
fresh corriander chopped
onion finely chopped
green chilies finely chopped
salt to taste,black pepper
I use this spice called pakora mix and add a tbsp
baking powder 2tsp. mix well add water slowly until you get a paste, make it a little bit thinner than paste set aside for 10 min.to activate the baking powder. It stays in the refridge covered for next day cooking as well.
in a frying pan add veggie oil and fry in batches cook on both sides red golden , as fries drain on paper towels there is a yougurt dip that is devine with this pakora and cant stop eating them, yummy
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CANTSTOPEATING
11/14/06 7:48 A
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this is slighlty time consuming but loved. Stuffed eggplant. I make for holiday occasions
I buy the small italian eggplants you have to deseed them by rolling them to loosen seeds first, cut tops off and deeseed with a utensil that does that. I don't know its name its long, some have teeth. use a butter knife or small spoon if you cant find it. soak them is salted water.
Mixture:rice, parsley,onion, tomatoe, olive oil and salt and black pepper combine these ingredients and stuff your eggplants. arrange in a cooking pot , just cover them with water and cook until water is evaporated and bon appetite.
2) substitute the veggies in it and add ground lamb or beef raw with rice. tbs.pomegrant juice is needed for a tang, but not necessary cook the same way
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CANTSTOPEATING
11/14/06 7:30 A
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another fav. Babaganoush (eggplant dip)
I know of 2 different styles to make it and it is delicious
eating bake in oven 20 min or put in a plastic bag and nuke it in the microwave for 10 min.
let cool down slightly discard skin
mash eggplant, add salt to taste, minced garlic, tahini paste 1tbs. sqeeze of lemon. I add green chilies to add a zing and a pinch of ground cumin. Drizzle olive oil and your side dish is done
2)same way to cook, mash, add salt to taste, scallions,plum tomatoe, parsely, minced garlic and lemon. mix it well, drizzle with olive oil.
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CANTSTOPEATING
11/13/06 11:14 P
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Musakkah is a favorite hot or cold eatin with bread or lettuce for me.
3 medium eggplants sliced in a 350 oven cook until browned
green chilis as many as loved bake as well browned
2 potatoes diced and baked until cooked brown
4 cloves of garlic minced and sauteed in olive oil
1 can of tomato puree add some water and salt to taste.
layer cooked peppers and potatoes on bottom of baking dish, layer cooked eggplant over and push down slightly for sauce to cover top
bake for another 20 minutes or until top is bubbling dark red
stays upto 7 days in fridge eat as a side dish or main course. my fav.
Normally this dish is all fried, i substituted by trying it in the oven and it works superbly
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| I take the eggplant and slice it into thin slices, and use them as a substitute for noodles in lasagna, just use your regular ingredients for the rest.
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Here is an indian recipe my mom made as a side dish.
In a bowl add a thinly slice medium onion.
Add salt and squeeze onions a little until soft.
Now add 2 handfulls dried coconut.
Add some olive oil to bind.
Add salt.
Tsp cumin seeds.
Mix.
Cut eggplant down the middle and cut each half into 2 or 3 pieces. We are going to stuff it so it must have about a 3 inch size.
Cut 2 slits in each piece on the white side.
Stuff slits with some filling.
Place carefully in a shallow wide pot with skin side down.
Rinse your bowl and pour water into bottom of pot.
Cover and let steam for 15 minute or until soft.
Serve as a side dish with a rice meal. It has a nice sweetness to it from the coconut.
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Hi- I hope you enjoy this as much as I did. I made it up because I had my heart set on chicken with broccoli, but the eggplant in the store looked really good, and I had some leftover tomato sauce.
INGREDIENTS
2 boneless, skinless chicken breasts, cut into 1/2 or 1 inch chunks
1 large eggplant, in 1 inch cubes, skin on
1 med red onion, sliced
ground black pepper
Herbs Provencal herb blend
2 tsp lemon juice (if you have it)
2 tbsp olive oil
1 cup tomato sauce (low sodium better):
In a metal baking pan about 9x13, couple inches deep, toss chicken and eggplant, and onion with olive oil and lemon juice. Add ground pepper to your liking, and a couple of tsp of "Herbs provencal" (spice section of grocery store).
Put under the broiler on high, and kept tossing/mixing it every five minutes or so. The chicken roasts in with the olive oil and herbs. Toward the end, when the chicken and eggplant are nearly cooked through, I added about 1 cup of tomato sauce. Broil/toss until thickened and well-mixed.
REALLY good, and flavorful. Let me know if you like it, or if you have an improvement!
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| I usually slice and roast mine and then eat it stuffed in a pita with other veggies and a bit of hummus.
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I am fussy about eggplant and always peel it. If you don't, sometimes the skin gets really tough and sharp. And I always salt mine and leave it in a colander to sweat a little. About 30 minutes should do it. Rinse it, pat it dry with paper towels and you are ready to cook it.
Now, one of my favorites is to saute thick round slices of prepared eggplant in olive oil, until nicely browned on both sides. (Go easy on the oil as eggplant will soak up incredible amounts of oil!!)
Shingle in a baking dish with thick sliced, ripe tomato. I sprinkle some basil on this, then cover it with slices of provelone cheese. Bake till cheese is bubbly and browned a bit.
Serve hot. I haven't included amounts, as this is a dish you can just eyeball depending on how many people you want to serve. I usually make a square cake dish with one largish eggplant and one to two tomatoes.
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FITLIBRARYGIRL
10/17/06 5:30 P
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| I sautee some eggplant (or squash,asparagus, or broccoli) that I've chopped up in chicken stock with some onion, green pepper, garlic, Tomatoes and mushrooms (depends on what I have in the house). Then, when it's almost done, I throw in some cooked WW pasta, which I cook a lot of at once and keep in the fridge for a couple of days. It makes a lot of volume because of the veggies with not a lot of calories or cooking.
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| You don't need to peel them, it is just a matter of preference. I don't like the peels if I am roasting them.
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CLAREXICAN
10/16/06 7:51 P
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No! you don't need to peel eggplant and it is better if you dont unless you make a dip.
Try this
Cut this discs off your eggplant and grill them. (and grill some slices of zucchini and bell pepper while your at it)
In a lightly greased oven dish (olive oil)put a layer of grilled veggies then a thin layer of marinara sauce (pureed tinned Tomatoes and alittle garlic works great seasoned to taste) and then another layer of veggies *repeat* bake in a moderate oven for 40 mins
Otherwise make some babbaganush
Bake the eggplant whole in the oven for 20 mins til the inside is really soft.
Then scoup the soft insides into a blender and blend with garlic, salt, lemon juice and tahini (about 1 tbsp) then maybe stir through some fresh chopped parsley it makes a great dip :)
HTHs :)
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REBECCA607
10/16/06 5:48 P
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| Thank you, JKDODIE.....So I definitely need to peel them...correct?
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| I love eggplant. I just made this the other night with my niece. Peel and slice your eggplant about 1/4 inch slices, toss in olive oil, lemon juice and minced garlic. Layer sliced Tomatoes on top you can toss those in a vinigarette too if you like, top with Shredded monzerella cheese plain or tossed with pesto (I also tossed mine with shredded zuchini to make it look like more cheese) , roast in 400 degree oven for about 20-30 minutes. I smothered mine in spaghetti sauce. You might want to top with cheese the last 10 minutes of roasting time if you don't add zucchini. You can also just roast plain eggplant tossed in the olive oil mixture or vinegarette of your choice.
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REBECCA607
10/16/06 4:27 P
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I bought two egg plants today..I need a simple way to cook them?
Can I roast egg plant w/the rest of my veggies and if so how do you prepare egg plant? Do you peel off the purple outter skin? Is there seeds?
Help!
Thank you,
Becky
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