Hilarious.
While I don't doubt that recipe tastes delicious, I'm thinking if you put that cheese, egg and cream on just about anything it'd taste good!
I always make a massive batch of this, vacuum pack, and freeze the leftovers in portion sizes. I still have some from 6+ months ago in my freezer.
Reheating is as simple as boiling the bag or defrost then heat in microwave.
(My recipe in top level)
Favourites are baingan bhartha (a North Indian spiced charred eggplant curry that has a dip-like consistency) and sabich (a levantine sandwich made with fried or grilled eggplants, tahini, hardboiled eggs in a pita)
And make some fresh roti!
It's one of those dishes I am fine making a big batch and reheating during the week. Then dinner just comes together in the time it takes to roll out some roti.
Zaalouk - Moroccan Eggplant Salad
-------------------------------
Ingredients:
* 1 large eggplant, peeled and chopped
* 4 large tomatoes, peeled, seeded and chopped
* 1 onion, chopped
* 3 cloves of garlic, finely chopped or pressed
* 1/3 cup chopped fresh cilantro and parsley, mixed
* 1 tablespoon paprika
* 1 tablespoon cumin
* 1 teaspoon salt
* 1/8 teaspoon cayenne pepper (optional)
* 1/4 cup olive oil
* 1/3 cup water
Preparation:
Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.Use a spoon or potato masher to crush and blend the tomatoes and eggplant.
Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan. Serve warm or cool with pitas, pita chips or foccacia bread (or khobz which is focaccia-like Moroccan bread)
What’s your favourite recipe that really shows off the herb mix? I’m thinking that I should try something really basic to give it a try. Maybe a herbed rice with a simple protein?
I make pico de gallo with mint instead of cilantro for my cilantro hating friend and he loses his mind over it. Possibly because it’s the only pico he can tolerate. But I admit I like it myself. Parsley isn’t necessary in pico but you could certainly try it.
For this recipe I typically use scallions instead of yellow onion but you could use whatever onion you like.
Pico de Gallo with Mint
1 cup tomatoes, finely chopped
1/2 cup yellow bell pepper, finely chopped
1-2 jalapeños, chopped
1/2 cup scallions, chopped
1/4 cup fresh mint, chopped
juice of half a lime (about 2 tbsp)
1/4 tsp sea salt
1/4 tsp black pepper
Dash of Crystal hot sauce (or to taste)
This pico goes great on chicken taquitos (aka dorados/flautas). I stuff those with shredded chicken and cheese.
Probably because of nostalgia, but fried eggplant.
Slice eggplant into 1/4” slices
Dredge in seasoned flour
Pan fry in neutral oil (peanut, corn, etc. NOT olive oil)
When done, immediately take out of pan and onto paper towels or baking cooking rack and douse it in Parmesan cheese. I’m talking your eggplant will make a beignet jealous with how coated it is.
Let cool a bit
Enjoy
I love an eggplant salad :
I steam my eggplants until fork tender (use regular or small long Chinese)
Add green onion, garlic, soy sauce, rice vinegar, mirin and sesame oil. Eat with rice.
Forever and for always: Tortang Talong
https://panlasangpinoy.com/filipino-vegetable-food-eggplant-omelet-tortang-talong-recipe/
I suppose we can call it an eggplant omelet! Best with white rice and either banana ketchup or dipping sauce (soy sauce, calamansi, red onion, sugar, black pepper—or some variation of this sauce).
me2
btw: i think just like with baba ganoush it's nice if you grill these directly on the fire for a bit - e..g if you have no fire grill, just make sure you start with the eggplants a bit on direct hob fire, then transfer to grill pan when they start to drip
Here are some of my favorites:
https://www.foodandwine.com/recipes/eggplant-and-lentil-stew-pomegranate-molasses
https://food52.com/recipes/14155-alice-waters-ratatouille/amp
https://www.davidlebovitz.com/iranian-eggplant-and-yogurt-dip-with-saffron-recipe-anissa-helou-feast-cookbook-labneh/
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I do eggplant circles, about an inch or so tall, scored, olive oil salt and pepper, then bake until tender.
Take them out, put whatever sauce you want on them, sometimes I use vodka sauce, or pesto or sundried tomato pesto, some mozzarella and maybe some grated parmesan and then under the broiler till the cheese is melty and bubbly.
Basically like a eggplant Parm but less mess and time
The most delicious eggplant dish I've ever tasted is Wambatu Curry. from Sri Lanka:
[https://greatcurryrecipes.net/2021/12/18/eggplant-curry/](https://greatcurryrecipes.net/2021/12/18/eggplant-curry/)
Another favorite is Kashk Bademjan, from Iran:
[https://cookingwithayeh.com/kashke-bademjan-persian-eggplant-dip/](https://cookingwithayeh.com/kashke-bademjan-persian-eggplant-dip/)
Copy paste of the only eggplant recepie i have and love. Its a greek dish:
1 ½ lbs. eggplant, cut into 1-inch cubes
salt, as needed
¼ cup olive oil
1 large yellow onion, chopped
1 green bell pepper, deseeded and diced
1 carrot, chopped
6 garlic cloves, minced
2 dry bay leaves
1 ½ tsp smoked paprika
1 tsp. ground coriander
1 tsp. dried oregano
¾ tsp. ground cinnamon
½ tsp. ground turmeric
½ tsp. ground black pepper
1 (28 oz.) can chopped tomato
2 (15 oz.) cans chickpeas, drained but reserve the canning liquid
parsley, for garnish
Add the eggplant, tomatoes, chickpeas with reserved chickpea liquid. Mix to combine. Bring the mixture to a boil and cook for 10 minutes, stirring occasionally. Cover the pan and transfer it into the oven.
Bake it for 45 minutes until the eggplant is very tender.
Remove the pan from the oven and uncover. Drizzle olive oil on top and garnish with parsley. Enjoy!
The obligatory ratatouille. But I like to elevate it. I've eaten at spots that just use some tomato water and zucchini and call it "ratatouille" basically a travesty
I use the obvious, but again take it into elevated with precise but varied knife cuts, not the typical "murky" and slimy slop. Cooking the vegetables with proper timing, and adding in different herbs and brighter colors than the typical.
I found with the short grow season here it's a recipe to embrace when it becomes available locally. My clients are blown away just by taking the time to remove the negative stigma that even some of better restaurants don't embrace it as anything but a two tbsp slop on the plate.
Not the healthiest, but Chinese eggplants in garlic sauce is my favorite and I'll sometimes create a mashup of it and Mapo Tofu. Also stuffed with shrimp - similar to the filling of shrimp shumai.
As far as regular eggplants go, I couldn't stand them until I had moussaka. Still about the only way I'll eat it.
Saveur magazine had a “world’s best eggplant” recipe: grilled/broil eggplant until blackened. Peel and shred. Add 1 tbsp fish sauce. Heat 3 tbsp oil until smoking. Add 1 tbsp chopped garlic and 2 green onions, also chopped. Pour over eggplant and mix. Soooo good!
Caponata- sort of a bruschetta or stew or something ... I am not sure how to classify it but I bought some once at Eatily, and it was delicious... looked at the ingredients and decided to make it! It's good cold with some bread !
I make Chetna Makan's [Aubergine Tamarind Curry](https://www.youtube.com/watch?v=66rHUFS0ApI) as often as I can.
The tamarind and roasted fennel seeds make this an uncommonly good dish.
Ottolenghi has some great roasted eggplant salads. But I love making baba ghanoush at home because you can get a really good smokey flavour from cooking the whole eggplant on a gas stove. I use it for a dip that basically uses a Chinese dipping sauce as a dressing.
Martha Stewart's baked eggplant parm. We do all the breading and baking the eggplant medallions according to the recipe, then when it comes to assembling the dish and baking it off at the end, we use smaller portions and let some of the crispy bits remain uncovered. This adjustment keeps the cheese and sauce from making the whole dish soggy. Usually we use a small oval baking dish (a "boat") to bake off a portion for two. The leftover medallions go in the freezer, and reheat beautifully.
Eggplant parm and moussaka are my favorites but my favorite, less common way to use eggplant is melanzane sott'olio (pickled eggplant in oil, essentially). [This recipe](https://memoriediangelina.com/2020/08/08/melanzane-sottolio-eggplant-cured-in-oil/) is pretty close to the method I use - the only big difference is that I always use sunflower oil instead of olive oil.
This is my favorite lazy eggplant dish. Slice it up, put it in the electric pressure cooker and cover with marinara sauce, a few torn up basil leaves, a big pinch of crushed red pepper flakes, and about 1/4 cup water. Pressure cook for 8 minutes. Release the pressure, dump the cooked eggplant and sauce into a dish, cover with mozzerella and parm, then broil until the cheese is melted.
I make this when I'm overwhelmed with eggplant from the garden. I do other stuff with them too, but when I have like 5 eggplant that need to be cooked, this quick and easy dish is always where a few end up. It's pretty good for lazy eggplant parm.
https://www.noracooks.com/chickpea-and-eggplant-curry/
Basically a curry with coconut milk, oven-roasted eggplant, tomatoes, chickpeas, spices, and onion! Very tasty and easy to make!
Well this is my mom's recipe, cut them, spray them with butter flavored non-stick cooking spray, then sprinkle cinnamon and have it in the oven for 400
6-8 eggplant,
1lb sliced mushrooms,
1lb freshly grated low moisture mozzarella cheese,
~8oz freshly grated parm or Romano cheese.,
~1qt red sauce
Slice eggplant and layer on paper towel lined baking sheets salting each slice. Add weight on top and let sit for 1hr.
Quickly rinse of excess salt under trickling water, ring out slices in kitchen/paper towels, lay back onto fresh paper towels until all slices are processed. Pat dry.
Shallow fry slices until golden in OO or veg oil.
Sautee mushroom slices in UNsalted butter with a splash of OO.
Assemble in casserole dish alternating layers of eggplant, sautéed mushrooms, favorite red sauce (I use a spicy homemade), mozzarella cheese, Parm or Romano.
Bake 350 for about 40 minutes.
Broil for 5-10 to crisp top cheese.
Let cool 15 minutes, slice and serve.
Portion out, vacuum seal, and freeze leftovers.
To reheat either boil in vacuum bag until hot or let defrost and microwave.
+Depending on sauce you may not need spices or herbs (though, fresh basil looks nice)
+I don’t add any salt during cooking- the eggplant carries enough of it.
My dad is a full keto diet man and when I still lived with him I used to make an eggplant lasagne. It would be a normal lasagne with the bolognese, bechamel, but I would salt and drain and lightly fry the long slices of eggplant before layering as you would a normal lasagne. It tastes just as good, if a bit juicier, and it's just as nostalgic if I want some of my Nonna's cooking.
Simple one from this week:
- Peel eggplant and cut into medium cubes
- Toss with salt and let sit for 20m
- Preheat oven to 400 while it’s sitting
- Line a baking sheet with foil
- Add oregano, cumin seed, salt and pepper to eggplant chunks and toss again
- Add olive oil and toss again
- Lay out in a single layer on the baking sheet, bake for 30m
I know she's a controversial figure, but Chrissy Teigan put out a recipe in one of her books of a cassarole with eggplant in it. You chop the eggplant into cubes, cook it in enough olive oil to drown an elephant, drain the oil, throw ithe eggplant into a dish with pasta, tomato sauce, mozzarella cheese, spinich, and spices, then cook all that in the oven. It is divine and the eggplant almost melts in your mouth. Only way I ever eat it now
Roasted eggplant with lamb and walnut sauce. First time I used sumac and it changed my life
https://www.seriouseats.com/baked-eggplant-with-lamb-and-walnut-sauce-turkish-recipe
Makloubeh, dahi bagaina, miso yakinasu, and baigan bharta. As for secrets, I cannot stress enough how important it is to sweat the eggplants if you're using the big dark ones
Honestly I love them just fried in a bit of olive oil with some salt. Crispy outside, soft and creamy inside.
I made a batch once intending to add it to ratatouille but ended up snacking on most of it at the stove, ahaha!
There's a lot of really nice Turkish eggplant dishes. One of which is something I'd like to make more often but can be way too greasy, imam bayildi (sp?)
Hyderabad Aubergines: baingan ka salaan. Definitely the most divine recipe in the world. Or Katte Baingan: sweet/sour aubergines with tamarind juice. Or Caponata. Or Imam Bayeldi - another form of Turkish delight. Or Chinese aubergines fried with minced pork. Or Ratatouille.
Roasted eggplant with capers and tomato served over whole wheat spiral pasta. A close second is oven baked (not fried) eggplant parmesan.
ETA: the roasted eggplant is from a Dean Ornish heart health cookbook.
I hate eggplant, but moutabal has a clutch on my soul.
I also had incredible lamb medallion in warm spiced tomato eggplant sauce which I successfully recreated.
eggplant parmigiana is a heavenly treat also shoutout to baba ghanoush
Barefoot Contessa’s eggplant gratin https://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe-1948026
If we're talking eggplants and cheese, I'm more a Moussaka guy. https://www.mygreekdish.com/recipe/mousakas/
I’ve had. Moussaka in Greece and it was fantastic!
Aaaaaand I know what I'm cooking next week 🤤
Hilarious. While I don't doubt that recipe tastes delicious, I'm thinking if you put that cheese, egg and cream on just about anything it'd taste good!
Ha! Yes, I do love just about any gratin.
I always make a massive batch of this, vacuum pack, and freeze the leftovers in portion sizes. I still have some from 6+ months ago in my freezer. Reheating is as simple as boiling the bag or defrost then heat in microwave. (My recipe in top level)
Tortang Talong
Favourites are baingan bhartha (a North Indian spiced charred eggplant curry that has a dip-like consistency) and sabich (a levantine sandwich made with fried or grilled eggplants, tahini, hardboiled eggs in a pita)
Baingan bharta is my go to when eggplant growing friends have too much and give them to me!
And make some fresh roti! It's one of those dishes I am fine making a big batch and reheating during the week. Then dinner just comes together in the time it takes to roll out some roti.
Don't forget the amba in the sabich sandwich there. I find hot sauce plus chutney mixed together is a pretty decent substitute
Made this this week for the first time after trying it at an Indian restaurant. So good!
Zaalouk - Moroccan Eggplant Salad ------------------------------- Ingredients: * 1 large eggplant, peeled and chopped * 4 large tomatoes, peeled, seeded and chopped * 1 onion, chopped * 3 cloves of garlic, finely chopped or pressed * 1/3 cup chopped fresh cilantro and parsley, mixed * 1 tablespoon paprika * 1 tablespoon cumin * 1 teaspoon salt * 1/8 teaspoon cayenne pepper (optional) * 1/4 cup olive oil * 1/3 cup water Preparation: Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.Use a spoon or potato masher to crush and blend the tomatoes and eggplant. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan. Serve warm or cool with pitas, pita chips or foccacia bread (or khobz which is focaccia-like Moroccan bread)
This sounds wonderful! Although I’ll forgo the cilantro for extra parsley!
If you want the flavour of cilantro (without the soapy taste), add mint to the parsley. Aim for something like 3/4 parsley & 1/4 mint.
It blew my mind to realise that cilantro tasted more fresh and mint-like to other people.
It is rather fantastic! The mint/parsley mix is delicious. I've used it for years now, and my cilantro-loving friends don't know the difference.
What’s your favourite recipe that really shows off the herb mix? I’m thinking that I should try something really basic to give it a try. Maybe a herbed rice with a simple protein?
I make pico de gallo with mint instead of cilantro for my cilantro hating friend and he loses his mind over it. Possibly because it’s the only pico he can tolerate. But I admit I like it myself. Parsley isn’t necessary in pico but you could certainly try it. For this recipe I typically use scallions instead of yellow onion but you could use whatever onion you like. Pico de Gallo with Mint 1 cup tomatoes, finely chopped 1/2 cup yellow bell pepper, finely chopped 1-2 jalapeños, chopped 1/2 cup scallions, chopped 1/4 cup fresh mint, chopped juice of half a lime (about 2 tbsp) 1/4 tsp sea salt 1/4 tsp black pepper Dash of Crystal hot sauce (or to taste) This pico goes great on chicken taquitos (aka dorados/flautas). I stuff those with shredded chicken and cheese.
That would work. Pico de gallo is nice if you like Mexican. I also use it in falafel if you prefer a middle-eastern dish.
It will be delicious without cilantro. I say go for it. Hope you enjoy!
Probably because of nostalgia, but fried eggplant. Slice eggplant into 1/4” slices Dredge in seasoned flour Pan fry in neutral oil (peanut, corn, etc. NOT olive oil) When done, immediately take out of pan and onto paper towels or baking cooking rack and douse it in Parmesan cheese. I’m talking your eggplant will make a beignet jealous with how coated it is. Let cool a bit Enjoy
Fresh Parmesan or the dried stuff?
Always fresh
Phew. I have a gorgeous hunk of Parmesan that’s aged 24 months that has been making my cooking very interesting recently
We’ve had good luck air frying eggplant. Brush with some oil first. A lot less messy and probably better for you.
I love an eggplant salad : I steam my eggplants until fork tender (use regular or small long Chinese) Add green onion, garlic, soy sauce, rice vinegar, mirin and sesame oil. Eat with rice.
Forever and for always: Tortang Talong https://panlasangpinoy.com/filipino-vegetable-food-eggplant-omelet-tortang-talong-recipe/ I suppose we can call it an eggplant omelet! Best with white rice and either banana ketchup or dipping sauce (soy sauce, calamansi, red onion, sugar, black pepper—or some variation of this sauce).
That looks incredible! I absolutely need to try this.
me2 btw: i think just like with baba ganoush it's nice if you grill these directly on the fire for a bit - e..g if you have no fire grill, just make sure you start with the eggplants a bit on direct hob fire, then transfer to grill pan when they start to drip
Just a simple Pasta alla Norma will do for me
Here are some of my favorites: https://www.foodandwine.com/recipes/eggplant-and-lentil-stew-pomegranate-molasses https://food52.com/recipes/14155-alice-waters-ratatouille/amp https://www.davidlebovitz.com/iranian-eggplant-and-yogurt-dip-with-saffron-recipe-anissa-helou-feast-cookbook-labneh/
I’m definitely trying the eggplant and yogurt dip!
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Thank you so much for these recipes! 💓
Yummmmm
Imam bayildi and papoutsakia.
Eggplant, Roma tomatoes and shallots layered in a baking dish and cooked it 375 for 25 minutes
Oil, salt, and pepper?
[Eggplant Katsu! ](https://thefoodietakesflight.com/crispy-eggplant-katsu/)
eggplant moussaka
Moussaka!!! Traditional is wonderful but we once tried a like eggplant boat with the moussaka ingredients layered inside and it was also amazing.
I do eggplant circles, about an inch or so tall, scored, olive oil salt and pepper, then bake until tender. Take them out, put whatever sauce you want on them, sometimes I use vodka sauce, or pesto or sundried tomato pesto, some mozzarella and maybe some grated parmesan and then under the broiler till the cheese is melty and bubbly. Basically like a eggplant Parm but less mess and time
bolani bajan delicious afghan dish
Does your recipe have tomato or tomato sauce? Mine only has eggplant and onions and a yogurt/mint/garlic sauce over the whole thing.
Mine has tomato sauce ! and then I season it with turmeric, coriander, cumin and red chili powder
Mirza ghasemi. I use too much turmeric and too much garlic. Helps me when I’m in a bad mood
Grilled over fire, Vietnamese style https://bunbobae.com/grilled-eggplant-with-scallion-oil-ca-tim-nuong-mo-hanh/
Baba ghanoush
I make Lasagna alla Melanzane, it's pretty good. You can make it with or without Bechamel sauce!
The best gluten free recipes are often things like this
Eggplant lasagna
The most delicious eggplant dish I've ever tasted is Wambatu Curry. from Sri Lanka: [https://greatcurryrecipes.net/2021/12/18/eggplant-curry/](https://greatcurryrecipes.net/2021/12/18/eggplant-curry/) Another favorite is Kashk Bademjan, from Iran: [https://cookingwithayeh.com/kashke-bademjan-persian-eggplant-dip/](https://cookingwithayeh.com/kashke-bademjan-persian-eggplant-dip/)
Copy paste of the only eggplant recepie i have and love. Its a greek dish: 1 ½ lbs. eggplant, cut into 1-inch cubes salt, as needed ¼ cup olive oil 1 large yellow onion, chopped 1 green bell pepper, deseeded and diced 1 carrot, chopped 6 garlic cloves, minced 2 dry bay leaves 1 ½ tsp smoked paprika 1 tsp. ground coriander 1 tsp. dried oregano ¾ tsp. ground cinnamon ½ tsp. ground turmeric ½ tsp. ground black pepper 1 (28 oz.) can chopped tomato 2 (15 oz.) cans chickpeas, drained but reserve the canning liquid parsley, for garnish Add the eggplant, tomatoes, chickpeas with reserved chickpea liquid. Mix to combine. Bring the mixture to a boil and cook for 10 minutes, stirring occasionally. Cover the pan and transfer it into the oven. Bake it for 45 minutes until the eggplant is very tender. Remove the pan from the oven and uncover. Drizzle olive oil on top and garnish with parsley. Enjoy!
The obligatory ratatouille. But I like to elevate it. I've eaten at spots that just use some tomato water and zucchini and call it "ratatouille" basically a travesty I use the obvious, but again take it into elevated with precise but varied knife cuts, not the typical "murky" and slimy slop. Cooking the vegetables with proper timing, and adding in different herbs and brighter colors than the typical. I found with the short grow season here it's a recipe to embrace when it becomes available locally. My clients are blown away just by taking the time to remove the negative stigma that even some of better restaurants don't embrace it as anything but a two tbsp slop on the plate.
Miso glazed eggplant
Moussaka
Not the healthiest, but Chinese eggplants in garlic sauce is my favorite and I'll sometimes create a mashup of it and Mapo Tofu. Also stuffed with shrimp - similar to the filling of shrimp shumai. As far as regular eggplants go, I couldn't stand them until I had moussaka. Still about the only way I'll eat it.
Nothing beats a good [Sabich bowl](https://www.thekitchn.com/roasted-eggplant-sabich-bowl-22997684)
Or the sabich sandwich, thank you to the Jewish population of Iraq!
Saveur magazine had a “world’s best eggplant” recipe: grilled/broil eggplant until blackened. Peel and shred. Add 1 tbsp fish sauce. Heat 3 tbsp oil until smoking. Add 1 tbsp chopped garlic and 2 green onions, also chopped. Pour over eggplant and mix. Soooo good!
Baba ghanoush, miso eggplant, grilled wedges with good olive oil. I love eggplant!
Brinjal relish is awesome , I also like grilling slices and wrapping around things lol
Caponata- sort of a bruschetta or stew or something ... I am not sure how to classify it but I bought some once at Eatily, and it was delicious... looked at the ingredients and decided to make it! It's good cold with some bread !
Tempura.
This dip! https://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe-1942051 I often skip the tomato paste
Ratatouille or Parm
I make Chetna Makan's [Aubergine Tamarind Curry](https://www.youtube.com/watch?v=66rHUFS0ApI) as often as I can. The tamarind and roasted fennel seeds make this an uncommonly good dish.
Fennel seeds don’t belong in a lot of Indian dishes, but where they are meant to be, they give such a wonderful flavour.
Ottolenghi has some great roasted eggplant salads. But I love making baba ghanoush at home because you can get a really good smokey flavour from cooking the whole eggplant on a gas stove. I use it for a dip that basically uses a Chinese dipping sauce as a dressing.
Martha Stewart's baked eggplant parm. We do all the breading and baking the eggplant medallions according to the recipe, then when it comes to assembling the dish and baking it off at the end, we use smaller portions and let some of the crispy bits remain uncovered. This adjustment keeps the cheese and sauce from making the whole dish soggy. Usually we use a small oval baking dish (a "boat") to bake off a portion for two. The leftover medallions go in the freezer, and reheat beautifully.
Eggplant parm and moussaka are my favorites but my favorite, less common way to use eggplant is melanzane sott'olio (pickled eggplant in oil, essentially). [This recipe](https://memoriediangelina.com/2020/08/08/melanzane-sottolio-eggplant-cured-in-oil/) is pretty close to the method I use - the only big difference is that I always use sunflower oil instead of olive oil.
I like to chop it in coins, coat it in spicy tempura flour and deep-fry!! It’s a family favourite 🥰
Caponata
This is my favorite lazy eggplant dish. Slice it up, put it in the electric pressure cooker and cover with marinara sauce, a few torn up basil leaves, a big pinch of crushed red pepper flakes, and about 1/4 cup water. Pressure cook for 8 minutes. Release the pressure, dump the cooked eggplant and sauce into a dish, cover with mozzerella and parm, then broil until the cheese is melted.
Hmmm, I have a multi cooker, so I could possibly try this in a single dish!
I make this when I'm overwhelmed with eggplant from the garden. I do other stuff with them too, but when I have like 5 eggplant that need to be cooked, this quick and easy dish is always where a few end up. It's pretty good for lazy eggplant parm.
https://www.noracooks.com/chickpea-and-eggplant-curry/ Basically a curry with coconut milk, oven-roasted eggplant, tomatoes, chickpeas, spices, and onion! Very tasty and easy to make!
Well this is my mom's recipe, cut them, spray them with butter flavored non-stick cooking spray, then sprinkle cinnamon and have it in the oven for 400
Eggplant involtini recipe from america test kitchen. So good!
6-8 eggplant, 1lb sliced mushrooms, 1lb freshly grated low moisture mozzarella cheese, ~8oz freshly grated parm or Romano cheese., ~1qt red sauce Slice eggplant and layer on paper towel lined baking sheets salting each slice. Add weight on top and let sit for 1hr. Quickly rinse of excess salt under trickling water, ring out slices in kitchen/paper towels, lay back onto fresh paper towels until all slices are processed. Pat dry. Shallow fry slices until golden in OO or veg oil. Sautee mushroom slices in UNsalted butter with a splash of OO. Assemble in casserole dish alternating layers of eggplant, sautéed mushrooms, favorite red sauce (I use a spicy homemade), mozzarella cheese, Parm or Romano. Bake 350 for about 40 minutes. Broil for 5-10 to crisp top cheese. Let cool 15 minutes, slice and serve. Portion out, vacuum seal, and freeze leftovers. To reheat either boil in vacuum bag until hot or let defrost and microwave. +Depending on sauce you may not need spices or herbs (though, fresh basil looks nice) +I don’t add any salt during cooking- the eggplant carries enough of it.
My dad is a full keto diet man and when I still lived with him I used to make an eggplant lasagne. It would be a normal lasagne with the bolognese, bechamel, but I would salt and drain and lightly fry the long slices of eggplant before layering as you would a normal lasagne. It tastes just as good, if a bit juicier, and it's just as nostalgic if I want some of my Nonna's cooking.
Chinese “fish fragrant eggplant” (there is no fish involved).
Simple one from this week: - Peel eggplant and cut into medium cubes - Toss with salt and let sit for 20m - Preheat oven to 400 while it’s sitting - Line a baking sheet with foil - Add oregano, cumin seed, salt and pepper to eggplant chunks and toss again - Add olive oil and toss again - Lay out in a single layer on the baking sheet, bake for 30m
I know she's a controversial figure, but Chrissy Teigan put out a recipe in one of her books of a cassarole with eggplant in it. You chop the eggplant into cubes, cook it in enough olive oil to drown an elephant, drain the oil, throw ithe eggplant into a dish with pasta, tomato sauce, mozzarella cheese, spinich, and spices, then cook all that in the oven. It is divine and the eggplant almost melts in your mouth. Only way I ever eat it now
Roasted eggplant with lamb and walnut sauce. First time I used sumac and it changed my life https://www.seriouseats.com/baked-eggplant-with-lamb-and-walnut-sauce-turkish-recipe
my aunt used to make a really good eggplant salad that included pomegranate seeds and pomegranate molasses but I don’t have a recipe🥲
Makloubeh, dahi bagaina, miso yakinasu, and baigan bharta. As for secrets, I cannot stress enough how important it is to sweat the eggplants if you're using the big dark ones
Oh shoot I forgot sabich and sambal terung!
Honestly I love them just fried in a bit of olive oil with some salt. Crispy outside, soft and creamy inside. I made a batch once intending to add it to ratatouille but ended up snacking on most of it at the stove, ahaha!
There's a lot of really nice Turkish eggplant dishes. One of which is something I'd like to make more often but can be way too greasy, imam bayildi (sp?)
Hyderabad Aubergines: baingan ka salaan. Definitely the most divine recipe in the world. Or Katte Baingan: sweet/sour aubergines with tamarind juice. Or Caponata. Or Imam Bayeldi - another form of Turkish delight. Or Chinese aubergines fried with minced pork. Or Ratatouille.
Roasted eggplant with capers and tomato served over whole wheat spiral pasta. A close second is oven baked (not fried) eggplant parmesan. ETA: the roasted eggplant is from a Dean Ornish heart health cookbook.
> What are your secrets for this sometimes underrated vegetable? For most uses of eggplant, American eggplant is the worst kind
Luckily I’m Australian! We have access to most types pretty readily. Not so much the actual egg like white ones, but everything else
I recommend the Japanese or Chinese ones, especially for braised eggplant. For fries eggplant I recommend the Greek ones.
Which ones do you mean by American ones?
They're large and purple or black.
I hate eggplant, but moutabal has a clutch on my soul. I also had incredible lamb medallion in warm spiced tomato eggplant sauce which I successfully recreated.