Category Archives: Eggplant Recipes

Eggplant Recipes

Eggplant Recipes

Spicy Eggplant and Cauliflower

Spicy Eggplant and Cauliflower with Basil

I am a sucker for curry so whenever given a chance I will try it. Since eggplant is typically productive for us this is a good recipe. Spicy eggplant and cauliflower with basil can be put into Tupperware and frozen for future use – go-preppers-go!!

Ingredients

1 ½ cups rice
salt
2 large garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1/3 cup olive oil
2 teaspoons Thai red curry paste
3 small (about 1 1/2 pounds), cut lengthwise into ½” wedges – use a mandolin if you have to maintain consistency
1/2 head cauliflower (about 1 pound), broken into florets
1 15 ounce can chickpeas – I use regular garden peas. They have 1/5 the amount of carbs!!
2 cups bean sprouts
½ cup fresh basil leaves – try to “chiffonade” the leaves for that extra effect

Directions

Heat oven to 450 F.

In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.

Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes.

While the rice is cooking, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.

Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.

Remove the vegetables from oven and toss with the bean sprouts and basil. Pour the spicy eggplant and cauliflower over and serve.

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Eggplant Recipes

Curried Eggplant with Tomatoes

Curried Eggplant with Tomatoes and Basil

Ingredients

1 cup white rice
salt and black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into 1/2-inch pieces – leave on skin
1 1/2 teaspoons curry powder
1 15 ounce can chickpeas – frankly green peas work as well and I like better. All up to the cook
1/2 cup fresh basil

Directions

In a medium saucepan with a lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered.

Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4 to 6 minutes.

Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and season with black pepper. Cook, stirring for about 2 minutes.

Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. If you want you can substitute vegetable broth or chicken stock for the water.

Stir in the chickpeas (peas) and cook just until heated through, about 3 minutes.

Remove the vegetables from heat and stir in the basil. Spoon the curried eggplant with tomatoes and basil over the rice. This recipe makes a great vegetarian meal or a hearty side dish that will complement any meat.

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Eggplant Recipes

Grilled Eggplant Salad Recipe

Grilled Eggplant Salad

This creates a nice eggplant side dish for summer meals. The bonus is you grill it. Cook your meat and veggie at the same time. The vinegar dressing just puts the grilled eggplant salad over the top.

Ingredients

2 tablespoons canola oil, plus more for the grill
2 tablespoons soy sauce
1 medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds. Leave on the skin
salt and black pepper – to your taste
2 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh ginger
1 jalapeño, seeded and thinly sliced
1/4 cup fresh cilantro

Directions

Heat your grill to medium-high.

In a small bowl, combine the oil and 1 tablespoon soy sauce. Brush on the eggplant slices and season with salt and pepper.

Oil grill. Grill the eggplant over the flame of the grill until it is tender and slightly charred, 3 to 5 minutes per side.

In a second small bowl, combine the vinegar, ginger, jalapeño, cilantro, and remaining soy sauce. Drizzle over eggplant before serving.

Grilled eggplant salad pairs well with fish and all meats. Try it with lamb.

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Eggplant Recipes

Eggplant Parmesan Recipe

Eggplant Parmesan Recipe

We came upon this Eggplant Parmesan recipe as we started our veggie gardens many years ago. Over the years our garden has produced fantastic amounts of eggplant. The first year we ate a lot of eggplant parmesan. My wife has a lot of practice and I consider her’s some of the best. After-all running at about 35 lbs. – 50 lbs. each year you get a bunch of practice. It’s all yours to decide.

Ingredients

2 large eggplant
Regular cooking oil
2 eggs, beaten in a flat bottom dish – to dip cut eggplant in
4 cups plain bread crumbs – to dip cut eggplant in
6 cups tomato sauce – homemade or store. According to my wife if using store bought, use what you like.  Make sure there is some spice in the sauce if using homemade. Do not use plain stewed tomatoes.
1 lb. mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil

Directions

Peel the skin off the 2 eggplant. Using a mandolin slicer cut slices about ¼ inch thick. Don’t cut lengthwise cut holding the eggplant up.

Heat 1 or 2 large skillets and liberally coat the bottom with a good oil – not olive oil.

When the oil is hot, take the sliced eggplant and first dip into the egg then the bread crumbs. Place the breaded pieces into the skillets and cook until the bottoms are brown. Flip over and finish cooking the second side. When cooked take out the eggplant from the skillet and place on paper towels to drain oil and cool. For fun, take a cooked piece sprinkle some salt on it and eat. If tender, you cooked it enough. Cook all pieces – don’t eat too much!!

Preheat oven to 375 degrees F.

In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.

Sprinkle basil on top.

Bake in preheated oven for 35 – 45 minutes, or until golden brown.

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Eggplant Recipes

Ratatouille Recipe

Ratatouille Recipe

We came upon this ratatouille recipe as we attempted to find ways to use the produce from our garden. Over the years our garden has produced fantastic amounts of eggplant. The first year we ate a lot of eggplant parmesan. Over time we needed to add new recipes to avoid the monotony of just one dish. After-all running at about 35 lbs. – 50 lbs. each year you need some diversity. Ratatouille can be anything – a veggie side dish, appetizer or even a sauce in a hearty pasta dish. It’s all yours to decide.

Ingredients

28 ounces whole stewed-peeled tomatoes
6 tablespoons extra-virgin olive oil
1 large eggplant, skinned, cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions, diced large
1 head garlic, cloves smashed and peeled
2 bell peppers, seeded and diced large
2 large zucchini, diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar

Directions

Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.

In a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large pot, heat 4 tablespoons oil over medium heat. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes more. Add peppers and cook, stirring, until crisp-tender, 4 minutes more. Season with salt and pepper.

Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Fantastic side dish to strong meats, lamb, can be used as a base sauce with pasta or just spoon onto toast and enjoy

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Eggplant Recipes

Roasted Eggplant and Tomato Soup

Roasted Eggplant and Tomato Soup

We came upon roasted eggplant and tomato soup as we attempted to find ways to use the produce from our garden. Over the years our garden has produced fantastic amounts of eggplant. The first year we ate a lot of eggplant parmesan. Over time we needed to add new recipes to avoid the monotony of just one dish. After-all running at about 35 lbs. – 50 lbs. each year you need some diversity. I am a soup lover so we found some recipes and tried. This is a takeoff of a Rachael Ray recipe – beauty of cooking is make it your own!!

Ingredients

2 tablespoons olive oil, plus more for liberal drizzling
1 large firm eggplant, halved, scored with paring knife
Salt and freshly ground black pepper
1 bulb garlic
2 tablespoons fresh thyme, chopped
1 teaspoon crushed red pepper flakes
1 onion, chopped
2 tablespoons tomato paste
4 cups chicken stock
1 cup dry red wine
32-ounces of sauce tomatoes
A few leaves fresh basil

Directions

Preheat the oven to 425 degrees F.

Pour enough oil to coat the center of a baking sheet.

Salt & pepper the scored eggplant, place cut sides down on the baking sheet in the olive oil.

Take the garlic cut in half (so the top and bottom are intact and holding the pieces of individual cloves. Sprinkle with olive oil, salt & pepper, wrap in aluminum foil and roast with the eggplant.

Roast for about 40 minutes. Cool to handle.

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes.

Scrape the eggplant away from skin and add the flesh, along with the roasted garlic cloves after you remove from the skins. Add the basil. Puree the soup with an immersion blender or in a blender. Simmer to thicken.

Add a spoonful of sour cream if you like

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