I have 2 large eggplants.
Does anybody have yummy veggietarian safe recipes?
I have 2 large eggplants.
Does anybody have yummy veggietarian safe recipes?





^LJ's onto something delicious! I know it's kind of weird, but I like to replace meat w/ eggplant in dishes, kinda like tofu or a meaty mushroom. Here's a couple of lists of eggplant dishes from some of my fave TV chefs:
and
I just made this the other night:
Absolutely amazing. I didn't even have all the ingredients, but it still came out great. My husband isn't much of a vegetable eater but since I cooked, he ate it and LOVED it! He wants me to make it again soonA good side dish would be a salad to balance out the crispiness of the eggplant. I made an avocado/olive salad to go with it:
Make sure your avocados are soft enough though. Mine were still a little hard so it wasn't as good. I also wouldn't put as much balsamic vinegar in it, it was a bit strong for me. It would probably also taste better on some spinach leaves or something. It was good, but it was a little powerful so we were only able to eat a few bites before it was too much.
Animals are my friends, and I don't eat my friends.- George Bernard Shaw




When it comes to eggplants, there is only one phrase that need come to mind: grilled eggplant parmesan. If you don't have a grill, just use your oven on broiler mode, and leave the door open to the first opening.
I make eggplant stew over baked potatoes (or rice). When I got divorced, my ex called me two days later to ask for this recipe.
Peel and dice one eggplant into 1" cubes. Chop as much fresh garlic as you want, and slice about half a small eggplant. Slice a carrot if you want, or just leave it out. Heat up a little olive oil and add the onions and garlic, then the eggplant. Saute until the eggplant starts turning translucent. Add the carrots and saute a minute more, then pour in a splash of wine, water, or broth to steam it up. Pour in enough spaghetti sauce to hold everything together, making a thick stew (add a little more wine/water/broth if the sauce is very thick). Cover, turn to low, and simmer anywhere from 5-20 minutes (I usually throw potatoes in the microwave at this point and let it simmer while they bake). Split the taters, butter if you want, and drown them in stew. Top with parmesan if you want to.
Super-easy, takes less than half an hour, and tastes yummy.
mmmmm.. yummy- fantasizing about eggplants
i dont own a grill or oven tho
How would you cook anything then?




lol
If you don't have an oven, get a small toaster oven. I bought one that is deep and wide eough for a small pizza. It has four settings, oven, toast, broil, and something else. It uses less energy, and is convenient for me since I mostly cook for myself.





Eggplant Caponata (vegan friendly, freezer friendly and you'll only need a stove top)
.25 c olive oil
2 onions, chopped
.25 c golden raisins
.25 c pine nuts
4 cloves garlic, thinly sliced
1 tsp red-pepper flakes
.5 c tomato paste
2 tsp unsweetened cocoa
3 tbsp sugar
2 large eggplants, cut into .5-inch cubes
.66 c white-wine vinegar
salt
1. In large pot, heat oil over medium-high. Add onions, raisins, pine nuts, and red-pepper flakes; cook, stirring occasionally, until onions are softened - about 6 minutes.
2. Add tomato paste, cocoa, 2 tbsp sugar; cook, stirring until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, viengar and .66 c water.
3. Cook over medium heat until eggplant is tender and mixture is thick, about 10 minutes. Season with salt and/or remaining sugar.
Can be served warm or at room temperature. Very tasty with crostini and pasta too.
Because there ain't no tits on the radio





Eggplants are my favorite foods. Yek gave me one.
Sliced and grilled is good, but curried is good too...
cube your eggplant
add lots of garlic and onions
carrots
potatoes or whatever else is around
coconut milk if you want, water if your cheap like me
lots and lots and lots of curry powder
a little cumin
very yummy
I absolutely love this stuff, sometimes I add some paneer or tofu to it as well. Two recipes from 2 different sites, I've tried both and they are so yummy if I do say say myself
Baingan Bharta
1 large eggplant
1 medium onion, chopped
1 (1 1/2 inch) piece of fresh ginger, peeled and coarsely chopped
3 cloves garlic, coarsely chopped
1/4 Tablespoon turmeric
1 green chili pepper, chopped {I used 1 dried red chili}
1 1/2 Tablespoons fresh cilantro, chopped
2 medium tomatoes, coarsely chopped
1 teaspoon salt, or to taste
1 teaspoon lemon juice
1 Tablespoon ground coriander
1/4 teaspoon ground cumin
Preheat the oven to 350 degrees. Place eggplant in pan, cover with
foil. Roast 20-30 minutes or until eggplant is soft. {I cut mine in
half, put water in the bottom of the pan and put in a 375 oven for
45 mins} After eggplant cools, peel and chop coarsely. Set
aside.
Place onion, ginger, and garlic in blender or food processor with 3
Tablespoons water. Puree to paste. Heat a {non-stick} pan over
medium heat and add pureed mixture, along with tumeric. Saute,
stirring frequently, about 5 minutes. When it begins to turn brown,
add diced chili and 1 Tablespoon cilantro. Saute another minute and
add chopped tomatoes.
Lower heat and simmer 10 minutes, stirring occasionally. Add chopped
eggplant, raise heat to medium and simmer 10-15 minutes, stirring
occasionally. Season with salt, lemon juice, coriander and cumin;
simmer another 5 minutes.
Sprinkle with remaining chopped cilantro and serve with rice. Makes
6-8 servings.
vegan
http://www.fatfree.com/recipes/indian/baingan-bharta
__________________________________________________ ___
Zesty Eggplant Curry-Slurry
* a large eggplant (about 1 ½ lbs )
* 1 cup corn
* 2 tsp oil
* 1/2 tsp cumin seeds
* 2-inch cinnamon stick
* 1/4 cup diced onion
* 1 tsp garlic paste or minced garlic
* 3/4 cup diced tomatoes
* 5-10 jalapeno rings, chopped (Trobee adds many more)
* 1/4 tsp salt
* 1/2 cup plain yogurt -- low-fat or soy
* ½ tsp ginger powder
* (1/8 tsp nutmeg or mace, if you have some)
* 1/2 tsp turmeric
* a splash of lemon juice
Masala:
o 1/2 tsp paprika
o 1/2 tsp fenugreek powder
o 1/2 tsp cumin powder
o 1 tsp coriander powder
o 2 green cardamom pods, bonked slightly open
~Preheat the oven to 350 degrees.~
1) Pierce the eggplant's skin several times with a fork or knife. Place it on a baking sheet and stick it in the oven for 40 minutes; halfway through, flip it over. The eggplant should be soft and the skin should turn darker.
2) When the eggplant is done, slice off the stem and cut the eggplant in half. Scoop out the seeds with a spoon. Don’t worry about getting every seed out, just the large chunks. Peel off the skin. It should peel easily; if it doesn’t then it needs to be baked longer.
3) Place these baked eggplant halves in your blender with the corn and a ¼ cup of water. Blenderize until it is a smooth puree. Set aside.
4) In a medium skillet, heat the oil until it is sizzle hot. Add the cumin seeds and the cinnamon stick. Saute until the cumin seeds have darkened a few shades.
5) Add the onion, and cook until it is soft. Then add the garlic paste and the masala, and cook until all is lightly browned.
6) Add the tomatoes, and jalapeno pieces and cook for about 2 minutes. Then add the blended eggplant-and-corn mixture along with the ginger powder, nutmeg or mace, turmeric, and the salt. Cook until everything is heated through, stirring occasionally.
7) Add the yogurt and mix through. Splash in some lemon juice. Done.
http://www.naughtycurry.com/home/2006/11/index.html
^^Naughty Curry has tons of great recipes on there site if you are into Indian food!
I know I've been reading SW too frequently when I look at the title 'Eggplants' and start thinking "I've never heard of that kind of implant before"
Ohhh. Well, the eggplant stew over baked potatoes only needs a microwave and stovetop.
^^^ Yeah!!!!! All these recipes look yummy.
I am torn which to choose for the first!
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