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Abundance of Eggplant

post #1 of 24
Thread Starter 
Last night a farmer gifted me with numerous (read 20-30) eggplants, some globe some thicker Japanese style....any idea what to do with them?
cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 24
rattatouille? and that other one i can't remember right now...Indian dish I beleive.

well sunday is coming up...see if anyone left thier car doors unlocked at the church:p
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 24
Baba Ghanoush comes to mind. It not only taste great, it's fun to say :bounce:


dan
post #4 of 24
Drop on someones front steps, ring the doorbell and run :lol: My friends deep fry it and that is the only way I will eat it.
post #5 of 24
thats the one!!
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #6 of 24
post #7 of 24
You could make moussaka! or ratatouille!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 24
Cappinatta or/ Bread some fry it off and freeze it for parmagianna. this is only way it freezes well., /Mushroom and eggplant a la qreque , /Rollatine :bounce:
CHEFED
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CHEFED
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post #9 of 24
two words: eggplant involtini
post #10 of 24
Been making this for years, and could eat it every night. Don't recall where the origianl recipe came from. Don't let the word "sichuan" scare you. It's flavorsome but not hot:

Sichuan Fried Eggplant

A 1# eggplant

batter:
1/2 cup flour
1/4 tsp salt
2/3 cup water

sauce:
1 tbls peanut oil
3 tbls scallions, finely chopped
1 tbls fresh ginger, finly chopped
2 tsp chili bean sauce
2/3 cup stock
2 tbls sherry
1 tbls cider vinegar
3 tbls tomato paste
2 tsp sugar
2 tbls soy sauce
1 tsp cornstarch dissolved in 1 tsp water

Cut eggplant into thin slices. Do not peel.

For the batter, mix the flour, salt and water in a small bowl. Let sit for 20 minutes.

For sauce: Heat pan until hot and add 1 tablespoon oil. Put in the scallions, giner and chili bean sauce. Stirfry 30 seconds. Add stock, sherry, vinegar, tomato paste, sugar and soy sauce. Cook for 1 minute. Thicken sauce with blended courstarch. Cook another minute. Set aside.

Heat oil until hot. Dip eggplant slices into batter, letting excess drip off. Deep fry. When done, remove from oil with slotted spoon and drain well.

Arrange slices on platter. Pour sauce over and serve.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #11 of 24
There are numerous versions, and a wonderful story, behind this Turkish dish:

Swooning Priest

1 large eggplant, peeled and sliced 1/2" thick
2 large onions, sliced
3 large tomatoes, sliced
Salt & pepper
1 small bunch cilantro, minced (or sub flat-leaf parsley)
1/3 cup hot water
2 tbls oil
4 garlic cloves, sliced

Arrange onions, tomatoes, and eggplant in alternate layers in a frying pan, sprinkling each layer with salt, pepper, and cilantro. Add water, oil, and garlic.

Cover tightly and bring to boil. Lower heat and simmer until liquid is reduced, about 45 minutes.

Eggplant Fritters

In a bowl sift together 1 cup flour, 1 tsp baking powder, 1/2 tsp sugar and 1/4 tsp salt. Stir in a well beaten egg and 2 cups cooked, drained, and mashed eggplant. Drop the batter by teaspoonfuls into hot deep fat and fry them until they are browned and puffed. Drain well and serve hot.

Roast Eggplant & Red Pepper Sandwiches

1 1/4 lb eggplant
1 red bell pepper
1 green bell pepper
2 garlic cloves, sliced
2 tsp olive oil
3 tbls mayonnaise or aioli
1/4 cup basil leaves, slivered
8 slices mozzarella

Preheat oven to 450F

Cut pepers into half-inch slices. Peel eggplant and cut into 3/4" dice.

In a large bowl combine eggplant, peppers, garlic and oil. Ross well and spread in one layer on a nonstick baking sheet. Roast 25 minutes, stirring once halfway through.

Spread mayo or aioli on 4 French rolls, tortillas, or pitas. Mound one fourth of the veggie mixture on each sandwich. Top with basil and cheese.

Wrap each sandwich in foil and return to oven for 10 minutes until heated through. Immediately remove foil so the cheese doesn't stick.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #12 of 24
If you do home canning, make a large batch of caponata and put it up in jars. That's an easy way to use up a lot of eggplant and summer squashes.

Being as the zucchini bandits are out and about you should have no problems gathering additional ingredients. :p
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #13 of 24
Those really look good KYh!

Looks like I'll be getting some eggplant too :)

thanks,
dan
post #14 of 24
Thread Starter 
Usually I make eggplant parmesan, breaded/baked, topped with ricotta, pesto, occasionally Italian sausage, tomato goo...mozz.

Olive oil slices and bake off for sandwiches or mezz platter. I roll them with pesto/oil cured tomatoes/mozz.

Baba ganoush....bet it freezes.

Caponata is a standard around here, has an outrageous shelf life.....looks good on a Mediterranean table.

I love the fritters, they are found in southern Louisiana....

Eggplant soup, I wanna say we put oysters with it, but the memory has faded.

Thanks all for your input.
cooking with all your senses.....
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cooking with all your senses.....
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post #15 of 24
You're probably right about the shelf-life of caponata. I wouldn't know. Soon as I open a jar it's pretty much gone.

I've not seen eggplant soup. But I'm thinking if it's cooked, and pureed to make a faux-cream base, then oysters would indeed be perfect in it.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #16 of 24
Thread Starter 
Old Creole Dish...

Was jonsing for Italian pasta salad for lunch....so made:

Sauted eggplant, peel half so that there's some but not alot of peel
" onions & garlic.....just barely soft
had some fresh tomatoes and some oil/herb cured
fava beans from Trader Joes
calamata olives
fresh basil
pasta
balsamic and olive oil
grated some parm into the cold mass....and some toasted pinenuts
Used up 3 eggplants in the making.
cooking with all your senses.....
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cooking with all your senses.....
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post #17 of 24
Here's one more for you:

Eggplant-Wrapped Scallop Kebabs

24 large sea scallops (or sub large shrimp or even cubed firm fish)
1/3 cup olive oil 1 1/2 tsp rosemary, minced
Salt & pepper to taste
16 large cherry tomatoes
1 large eggplant
Vegetable oil for poaching

Soak 16 bamboo skewers in cold water for at least 30 minutes

Peel eggplant. Cut longways into very thin slices (1/8 inch or less). Oil poach the eggplant until just tender and flexible. Drain well. Depending on width cut lengthwise into two or three ribbons.

In a large bowl combine the olive oil, rosemary, salt, and a generous amount of pepper. Add the scallops and stir to coat thoroughly. Set aside 15 minutes.

Take one scallop from the marinade, wrap in an eggplant ribbon, and skewer on two parallel bamboo skewers. Add one cherry tomato and follow with another wrapped scallop. Repeat with another tomato and finish with a third wrapped scallop, making 8 kebabs.

Lightly brush the kebabs with some of the remaining marinade. Set the kebabs on a prehated grill and cook until egglant and scallops are lightly browned, 2-4 minutes. Turn the kebabs and continue grilling untill the scallops are just opaque, about 3 minutes longer.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #18 of 24
I love eggplant! Goes great with a couple of Beanos. :)

Try this:

Mezzaluna's Summer Vegetable Gratin


3 small Japanese eggplants or one large regular one
3 medium sized zucchini
8 large Roma tomatoes
2 balls of fresh mozzarella cheese
½ cup freshly grated parmesan cheese
1 cup melting cheeses: fontina, mozzarella, asiago, etc. (a mix is nice)
Salt and pepper
Olive oil
Italian herb mix (dried)- rosemary, oregano, basil, etc. (I use Penzey’s)

Set the oven to 425.

Use a glass or ceramic baking dish about 13X9 inches. Give the dish a very light coating of olive oil.

Slice the eggplants into slices about ½” thick.
Slice the zucchini on the diagonal into ½” thick slices.
Lay them on a no-stick or foil-covered baking sheet which is lightly oiled. Brush the vegetable slices very lightly with olive oil, then sprinkle with salt and pepper. Bake five minutes, turn them, and bake five more minutes.

Slice the tomatoes into1/2” thick slices.
Slice the mozzarella into ½” thick slices, then cut them in half.

When the zucchini and eggplant are out of the oven, cut the zucchini slices in half. If the eggplant slices are about the same dimensions, leave the slices whole.

ASSEMBLE THE GRATIN

Lay slices of eggplant at one end of the pan, slanted slightly up the end of the pan. Next lay tomato slices, cheese slices, and finally zucchini slices, overlapping the row above.

Fill the pan row by row. You can push the rows gently towards the end so you can fit all the vegetables in. End with a row of cheese. You may need to slice the second ball of cheese to finish the pan.

Sprinkle the vegetables with the herbs, then with the parmesan cheese, then the melting cheese(s). Bake uncovered at 425 for 20 minutes, then lower the temperature to 350 and bake for 50 minutes more.

This is good bubbly hot, or at room temperature.
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post #19 of 24
Thread Starter 
yummmmm.....thanks guys.
cooking with all your senses.....
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cooking with all your senses.....
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post #20 of 24
I can't resist grilled eggplant. 1 inch slices marinated for 30 minutes or so in balsamic, olive oil, garlic, s/p then a good hot grill. Very tasty hot or at room temperature.
post #21 of 24
Shroom, Hope it's not too late to chime in.

There's an Italian type of relish/ragout that uses eggplant. My Grandmother (Dad's side) made it by the jar full when the garden was harvested.

It's name is difficult for me to spell but it's pronounced mou-lon-jon.

Basically it's equal parts of fresh tomatoes, eggplant and Hot melrose peppers. A fair amount of chopped garlic, liberal amount of olive oil a small amount of onion (sometimes the onion was omitted) and lots and lots of fresh basil. ....... I know Melrose pepers are probably difficult to get so pablano's, roasted and peeled first, could be used in place but add some crushed red pepper to pick up the heat. I usually add it to the eggplant and garlic before the peppers and tomatoes when sauteeing to bloom and slightly toast the red pepper..........

Eggplant is diced....1" and sauteed in extra virgin olive oil, chopped garlic is added. Peppers and onions are also diced.....Peppers 1" onions 1/4" and some of the seeds can remain in the dish too. Tomatoes are peeled and diced and added then the wole pot is simmered until it resembles a ragout.

This stuff was terrific on a ham sand served on homemade Ciabatta or crusty bread. Sometimes we ate it just in a bowl, cold or hot with a wedge of a specfic bread she made called Peet. Again the spelling is probably wrong but that's how it was pronounced. :) I apologize for the vague mesurments but.....there was never a written recipe. It was always made just a bit different every time so I figured I'd carry on the tradition.:cool:
post #22 of 24
Thread Starter 
Thanks....most of my relishes are dump versions, whatever is on hand works in one way or another.

We used to eat breaded pan fried eggplant as kids in California, my mom served it with mustard....straight up ballpark yellow mustard. Worked. The only thing was anytime you pan fried eggplant they'd soak up ALL the oil.
Got away from it and started baking with oil drizzle....works well.

Got about 8 more eggplants. Gifted a few to a friend amoungst the pasta salad, relish cooking. Keep the ideas coming, I'm sure I'm not the only one with eggplants on hand.
cooking with all your senses.....
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cooking with all your senses.....
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post #23 of 24
Never had it with mustard....but I do like mustard so I'll have to give it a try next time I have some.

I like to make sands with the breaded and fried slices on good crusty bread, a slice of proscuitto, bruschetta mix and a nice slice of Provolone Picante or even smoked provolone.

Gawd, this has got me jonesing for a sand....... now I think I need to pick some up at the store tomorrow and......:smiles:

Working toward growing our own veggies next year. Just had to decide whether it was better to have the trees or have a garden......Garden won.:look:
post #24 of 24
Vegetarian lasagna
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