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February 26th, 2012, 05:12 AM
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Happy Song Happy Song is offline
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week 9 Egg plant


Read more about it at - Recipe - Italian Eggplant Dip
Content Copyright © 2012 - All rights reserved.

1 lg. eggplant
2 med. size tomatoes
1 1/2 tsp. salt
2 tsp. Italian seasoning
1 tsp. onion powder
1/4 tsp. garlic powder
2 tbsp. olive oil
Dash of black pepper
1 tbsp. lemon juice

Preheat oven to 400 degrees. Trim stem portion of eggplant; prick eggplant in several places with a fork; place on a foil lined pan. Bake for 20 minutes. Prick tomatoes with a fork; place in same baking dish with eggplant. Bake until tomatoes and eggplant are tender, about 10 minutes. Remove from oven; cool. Place all ingredients in a blender. Blend until pureed, chill and serve as a dip for crackers or cut up vegetables. Makes approximately 2 cups.


Read more about it at - Recipe - Engryah (Arabic Meat And Eggplant)
Content Copyright © 2012 - All rights reserved.

3/4 cup olive oil
1 lb. lean stew beef or lamb
1 large onion, finely chopped
pinch of black pepper
large pinch of turmeric
1 large eggplant
salt (to sprinkle over eggplant slices)
1 large tomato, thinly sliced
1/2 cup fresh lemon juice (or tamarind syrup)
2/3 cup tomato juice
3 tablespoons sugar

A Baghdad specialty made with eggplant and stew beef or lamb.
Cut beef or lamb evenly into 1 inch cubes, removing any fat.

In a heavy bottomed skillet, brown meat cubes in 1 1/2 tablespoons of the olive oil with onion, pepper and turmeric. When meat has browned, add enough boiling water or beef stock (if available) to cover; reduce heat and simmer for 2 hours, or until meat is tender. Add more water/stock occasionally throughout the cooking if needed, having about 1 1/2 cups of liquid remaining in pan when the meat is done.

While the meat is simmering, remove the peel from the eggplant, leaving on 5 unpeeled lengthwise strips of skin. Slice the eggplant into 1 inch thick circles; sprinkle generously with salt and stack the slices. Set on a paper towel and allow to stand for 1-2 hours. Rinse off salt and pat dry.

Heat the remaining olive oil in a skillet and brown the eggplant slices, turning once. Drain on paper towels or napkins.

After the meat has cooked, layer the fried eggplant over the meat. Place tomato slices on top of the eggplant and sprinkle with lemon juice (or tamarind syrup, if available). Sprinkle with sugar and pour over the tomato juice. Season with salt and pepper.

Simmer over medium heat for 20-30 minutes.

Serve with white rice.


Read more about it at - Recipe - Mom Lynne's Eggplant Parmesian
Content Copyright © 2012 - All rights reserved.

flavored breadcrumbs
olive oil
tomato sauce
grated cheese
crushed red pepper (optional)

1. Peel and cut eggplant into thin slices (apx 1/2")
2. Dip Eggplant into beaten egg then into breadcrumbs.

3. Fry breaded eggplant in oil and garlic until brown. Let drain on paper towel.

4. Meanwhile, in small sauce pan heat tomato sauce,italian seasoning and grated cheese.

5. Coat bottom of glass baking dish with sauce, then layer with eggplant, mozzarella cheese, and sauce.

6. Cover with foil and bake at 350 degree until cheese bubbles (apx. 35-45 min.) Take cover off and bake additional 10 min.


Read more about it at - Recipe - Spicy Rice And Eggplant Casserole
Content Copyright © 2012 - All rights reserved.

3 tomatoes, chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green bell pepper, chopped
1 cup green onion, chopped
2 tbsp. tomato paste
1 1/2 cups rice
3 cups water
3 cups Bechamel or white sauce
salt and pepper, to taste
4 eggplants, lengthwise, sliced 1/4 to 3/8" thick
flour, salt and oil to fry

Begin by slicing the eggplants to 1/4 to 3/8-inch thickness. Spread salt over and put them to drain into a large colander for 1 hour, after which you will pat dry them, check the salt (add if necessary). Dip them in flour and fry with a small amount of oil to avoid too oil absorbed.
Lay them over absorbent paper and let them cool. Beginning to prepare the rice by sautéing the onion and bell pepper with a bit of oil, then adding the garlic, tomatoes, green onion and tomato paste.

When all these ingredients will become tender and well integrated add the salt and pepper to taste. Add the rice and water, heating to reach boiling point and then reduce the heat a bit and continue cooking the rice until reaching the doneness you prefer and adjust salt and pepper. Depending on the size of the ovenproof container and the amount of eggplant slices, you will divide the eggplants and Bechamel in three parts, and the rice in 2 parts.

Place a layer of eggplants in the bottom of the ovenproof dish, then spread one part of rice and one part of Bechamel over it. Repeat the procedure with another layer of eggplants, rice and Bechamel, then finish with another layer of eggplants and Bechamel.

Place the container into a preheated oven (350º°F) and cook until the outside surface will become into a nice golden color.

As most lasagnas, pasticcios and other recipes like this, it will be better after one or 2 days (in the refrigerator, of course). You will reheat it in the oven


Read more about it at - Recipe - Stuffed Eggplants Luigino
Content Copyright © 2012 - All rights reserved.

3 large eggplants
5 whole ripe tomatoes, chopped
2 large onions, finely chopped
2 large bell peppers, chopped
10 ounces of melted cheese (any processed melted cheese)
1 cup red wine
2 tsp. oregano flakes
2 minced garlic cloves
1 cube meat bouillon
2 tablespoons tomato paste
1 cup of water
6 tablespoons grated Parmigiano cheese
salt and pepper to taste
olive oil

Cut the eggplants in half lengthwise. Scoop out and save the flesh, cutting it in small cubes, leaving the shells 1/4 to 3/8 thick.
Sauté the onions and bell peppers with olive oil, adding the garlic a bit later. When the onions are done but not brown, add the chopped tomatoes (I chop the tomatoes with skin, seeds and everything!) and continue cooking, stirring occasionally. Then add all other ingredients: wine, cube broth (bouillon), tomato paste, pepper, oregano and the eggplant flesh.

Continue cooking and stirring occasionally, reducing the heat a little bit to avoid sticking the mixture to the pan. Add the cheese, chopped or grated, depending on how soft it is (I used a melted Swiss style cheese, but any cheese that melts with heat is good).

At this point, stirring should be done continuously until most of the cheese is amalgamated with the mixture. You can leave tiny pieces of unmelted cheese scattered into the mixture.

The water should be added if the mixture dries too fast before it is completely cooked and tender. Check the salt and add it to taste.

Place the eggplant shells as level as possible into a skillet or refractory dish, sprinkle the interior with salt and olive oil and add the mixture inside them as much as possible. Then sprinkle each half with a tablespoon of the grated Parmigiano cheese.

Bake at 350°F for 30 minutes or more, or use a microwave oven at full capacity until the eggplant walls are very tender.

The stuffing mixture is also a spectacular pasta sauce, and chances are that you will have prepared more than enough for the eggplants. So leave it in the refrigerator for the next day's pasta dish!


Read more about it at - Recipe - Garden Eggplant Pizza
Content Copyright © 2012 - All rights reserved.

1 large eggplant, peeled
1 medium tomato
1 red bell pepper
1 onion
1 small zucchini
3 tbsp. olive oil, divided
1 (14 oz.) prebaked Italian pizza crust
2 cups shredded Mozzarella cheese
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper

Chop first 5 ingredients coarsely, sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender. Layer pizza crust evenly with cheese and eggplant mixture, sprinkle with basil and next 5 ingredients. Drizzle with remaining oil.
Boboli pizza crust works fine or buy store bought pizza dough and bake.

Bake pizza at 425°F for 10 minutes or until golden.


Read more about it at - Recipe - Baked Zucchini And Eggplant
Content Copyright © 2012 - All rights reserved.

1 med. eggplant (about 1 lb.)
1 tsp. oregano
2 tbsp. chopped fresh parsley
1 tsp. salt (or to taste)
1/4 tsp. garlic powder
1/8 tsp. pepper
2 c. zucchini, peeled & cubed
2 med. onions, sliced & separated into rings
2 c. crushed tomatoes in puree

Wash unpeeled eggplant, cut into 1/2 inch thick slices and arrange in single layer in shallow baking pan. Sprinkle with about half of the herbs and seasonings.
Next, spread cubed zucchini over eggplant slices and sprinkle zucchini with remaining herbs and seasonings. Arrange onion rings on top; spoon crushed tomatoes evenly over all ingredients. Cover with aluminum foil. Bake 40 minutes at 350 degrees or until eggplant is tender. Remove foil, bake additional 10 minutes

Eggplant, Mermaid Style (Melanzane Alle Sirenuse)

2 medium eggplants, about 1 1/2 pounds, cut into 1/2-inch thick medallions
1 pound fresh mozzarella di bufula, cut into 1/2-inch thick slices
1 cup flour
3 eggs, beaten
2 cups extra-virgin olive oil, for frying
12 leaves basil
2 cups fresh tomatoes, chopped into 1/4-inch dice, with juices
Salt and pepper
1/4 cup Parmigiano-Reggiano, grated


Preheat the oven to 450 F.

Place eggplant slices on a sheet tray and bake for 15 minutes, until light golden brown.

Form sandwiches out of the eggplant slices and cheese, placing one slice of cheese between two eggplant slices. Dredge each sandwich in the flour and dip in the egg. Heat the olive oil in a large skillet until almost smoking, and fry the sandwiches until golden brown. Remove to a plate lined with paper towels.

Arrange sandwiches in a ceramic pie pan and distribute the basil leaves evenly over the sandwiches. Season the tomatoes with salt and pepper to taste, and spoon them over the sandwiches. Sprinkle each sandwich with Parmigiano-Reggiano and bake for 17 to 20 minutes. Serve warm

Eggplant, Mermaid Style (Melanzane Alle Sirenuse) Recipe : Mario Batali : Food Network

Eggplant with Yogurt and Dill


Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

Eggplant Sandwich

1 whole eggplant
1 teaspoon olive oil, plus more for brushing
1 baguette
2 green bell peppers
2 red bell peppers
2 tomatoes
1 red onion
1/4 cup feta cheese
1/4 cup goat cheese
2 tablespoons chopped fresh oregano leaves
1 bunch fresh cilantro leaves, chopped


Preheat the oven to 375 degrees F.

Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.

Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.

Spread goat and feta cheese mix on 1 side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.

White Bean and Roasted Eggplant Hummus

1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices


Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

White Bean and Roasted Eggplant Hummus Recipe : Giada De Laurentiis : Food Network

Eggplant Involtini

3 medium-sized eggplant

1/2 cup olive oil

1/4 cup panko breadcrumbs

1/4 cup grated parmesan cheese (plus a little extra for the top)

1 large clove minced garlic

2 Tbsp balsamic vinegar

1 lb fresh mozzarella, cubed (the kind you buy in the “good” cheese section – don’t crap out on this!)

6-7 fresh basil leaves, chopped

1 Tbsp fresh oregano, chopped (or 1 tsp dried, either is fine)

1 tsp crushed red pepper flakes (go with 1/2 tsp if you don’t want it spicy)

14.5 ounce can or jar of diced tomatoes, drained

1 egg, beaten


1 cup marinara sauce

Slice the eggplant lengthwise into 1/4 – 1/2 inch slices (anywhere in between will do). Sprinkle salt on both sides of each slice and lay them out on a rack with paper towel underneath – this is called “sweating” and removes excess moisture as well as the bitterness that eggplant tends to have. Let them sweat for 1-3 hours, turning over occasionally.

While your eggplant is getting its sweat on, grab a mixing bowl and add 2 Tbsp of your olive oil, breadcrumbs, parmesan, garlic, vinegar, cubed mozzarella, chopped basil and oregano, red pepper, tomatoes and beaten egg and mix together to form a stuffing. Cover with Saran wrap and refrigerate for as long as you’re sweating your eggplant.

When it’s time to cook… Set your oven to broil. Rinse your eggplant off under cool water and pat dry with paper towel. Lay the slices out onto a broiler-safe pan (I use a thick cookie sheet lined with foil and do half at a time) and using the remaining olive oil lightly brush one side. Broil for 5 minutes or so, until it’s tender but not mushy. Turn your oven down to 350 degrees.

Prep a baking dish (I use a 9×13 Pyrex one) by spreading about 1/2 cup of your marinara sauce on the bottom. Spoon about 2 Tbsp of filling onto the narrow end of each piece of eggplant and roll up, and place each roll seam side down in the pan. Top each piece with a spoonful of marinara sauce and sprinkle a little more parmesan cheese on top. Bake for 30 minutes or until the cheese inside is bubbly. Let rest for 10 minutes before serving, otherwise your cheese mixture will just slide right out of the eggplant.


Last edited by Happy Song; February 27th, 2012 at 01:51 PM.
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