Eggplant Recipes

In general

Salting – Some say this is not necessary if the eggplant is garden fresh as the eggplant only gets bitter if it sits for a period of time. Some say salting rids eggplant of its excess moisture which reduces bulk and keeps the eggplant from exuding juices as it cooks. Salted and drained eggplant absorbs much less oil than eggplant that has not received this treatment. Salting is done by simply sprinkling cut eggplant with salt and the placing it in a colander for about 30 minutes.  Then lightly squeeze out the excess moisture and pat dry.

Peeling – We suggest leaving the skin on for color only if your eggplant is young and if you are going to cook the eggplant long enough so that the skin ends up as soft as the flesh.

Sautéed Eggplant

Sliced or cubed eggplant (a 2 lb eggplant serves 4)

Beaten Egg

Bread crumbs flavored with herbs, minced garlic, and/or grated cheese, as desired

Oil

Salt and pepper

Dip eggplant in egg and crumbs.  In a pan on medium heat, heat the oil.  Add the eggplant, and sauté until lightly browned on all sides.  Remove and drain on paper towels.   Season with salt and pepper.

Parmesan Eggplant

2 Large or 5 small (Japanese style) eggplants

½ cup mayonnaise

1 cup parmesan cheese, grated

Wash, trim and slice the eggplant into ¼- ½  inch slices.  Spread mayonnaise lightly on one side of each eggplant slice.  Then sprinkle each slice with some of the grated cheese  Put the slices on a greased cooking sheet.  Put in the oven 8 inches below the broiler element.   Broil until the top is light brown.  

Bread Free Eggplant Sandwiches

Salt

¾ inch slice of eggplant

Olive Oil

1 slice of mozzarella or Swiss Cheese

2-3 slices of tomato

Freshly ground pepper

Mayonnaise (optional)

Salt the eggplant slice and let drain for 30 minutes.  Preheat the broiler.  Dry the eggplant and dip in oil.  Place in a pan.  Put in the oven about 5 inches beneath the flame.  Brown eggplant on one side.   Turn and let brown lightly, then top with the cheese and tomatoes.  Broil until cheese melts and the tomatoes are slightly cooked.  Remove from oven and top with mayonnaise or just salt and pepper.

Roasted Eggplant and Tomato Salad with Basil

2 medium firm eggplants

3 cups cherry tomatoes

Salt

¼ cup extra virgin olive oil (divided)

10 shredded leaves of basil

Freshly ground black pepper

Preheat oven to 450 degrees.  Slice the eggplants crosswise into ¼ inch slices.  Cut slices into two- inch sections.  Cut cherry tomatoes in half.  Place eggplant slices and tomatoes on nonstick baking sheet.  Season with salt and 2 tablespoons of the olive oil.  Stir vegetables to coat them thoroughly.    Roast until soft and slightly brown, approximately 15 minutes.  Remove from oven.  Toss gently with remaining 2 tablespoons of olive oil, basil leaves, and salt and pepper to taste.  

Feta cheese could be added for a twist.

Traditional Mediterranean Eggplant

2 large or 6 Japanese eggplants, washed, trimmed, pealed and cut into 1 inch cubes.

2 tablespoons salt

1/3 cup olive oil (not extra virgin)

3 tomatoes, peeled chopped small

2 teaspoons red wine vinegar

2 teaspoons sugar

Cover the eggplant cubes in a bowl of water.  Stir in the salt and let stand for at least an hour.  Drain and pat dry.  Heat the oil in a large skillet over medium high heat.  Add the eggplant cubes and stir-fry until they are golden brown.  Remove to a paper-towel lined plate.  Reduce the skillet heat to medium and stir in the tomatoes, vinegar and sugar.  Simmer for five minutes, stirring often.  Add the eggplant back to the skillet.  Stir well and let cool to room temperature for serving.

Eggplant Casserole

1 large eggplant, peeled and sliced or cubed

1 chopped onion

1 egg slightly beaten

1 cup low fat milk

1 teaspoon salt

¼ teaspoon freshly ground pepper

½ cup saltine cracker crushed into crumbs

½ cup grated cheddar cheese

½ teaspoon Worcestershire sauce

Soak eggplant in salty water for 30 minutes and drain.  Cook eggplant in boiling water until barely tender.  Drain thoroughly.  Beat egg and add milk, Worcestershire sauce and salt and pepper to taste.  Add eggplant, onion and half of the cracker crumbs.  Mix.  Pour into buttered 1 ½ quart casserole dish.  Sprinkle with remaining cracker crumbs and grated cheese.  Bake at 375 degrees for 35 minutes.  Serve.

Deep-Fried Eggplant Sticks

2 large or 6 Japanese eggplants, washed, trimmed, pealed and cut into sticks 2 inches long by ¼ inches wide

½ cup flour

Batter:

2 cups all-purpose flour

3 egg yolks

1 cup flat beer

1 cup water

½ teaspoon salt

Dipping Sauce:

3 tablespoons soy sauce

1 teaspoon sesame oil

½ teaspoon chili paste

1 minced garlic clove

2 tablespoons water

2 tablespoons honey

3 cups oil for deep frying

Prepare batter by combining all ingredients.   Mix just enough to moisten the flour.  Allow to sit for 20 minutes before using.

Heat oil for deep frying to 350 degrees.  

Coat each eggplant piece in flour, then in batter. Fry a few pieces at a time for 4-5 minutes, or until the eggplant is golden.  Drain well.  

To make dipping sauce, whisk all sauce ingredients together.  

Serve eggplant with dipping sauce or another condiment, or just eat plain like French fries.