Group Discussions

Preparing eggplant

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  I was wondering if anyone had any suggestions for preparing eggplant. I love it, and only have one or two easy recipes for preparing it (Thank you Rachel Ray).

  Flag as inappropriate Posted by mamajama on 24th March 2008
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  Here's one that I love. My husband, who hates eggplant, devoured this without knowing what it was...
  
  Bharta (sometimes called Brinjal Bharta or Baigan Bharta)
  
  1 large eggplant
  1 medium sweet onion
  1 large clove garlic
  1/2-inch chunk of fresh ginger
  3 tablespoons vegetable oil
  1 large tomato, chopped (or 1 can diced tomato, drained)
  1/2 teaspoon red chile flakes (NOT CHILI POWDER) or 1 teaspoon chile powder (chipotle is great)
  1 teaspoon coriander powder
  1 teaspoon garam masala
  1/2 teaspoon turmeric powder
  1 teaspoon fresh lemon juice
  1/2 cup frozen peas
  1 tablespoon finely chopped fresh coriander
  
  Salt to taste
  
  Preheat the oven to 450 degrees. Line a rimmed baking sheet with tinfoil
  
  Prick the whole eggplant all over with a fork, place on prepared baking sheet, and roast for 30 to 40 minutes, or until eggplant is soft.
  
  While eggplant is roasting, chop the onion into chunks and place it in your food processor. Smash the clove of garlic and remove the papery skin, and add the garlic to the food processor. Peel the thin skin from the ginger, cut it into quarters, and add it to the food processor. Process it all together until you have a thick paste. Set aside.
  
  When the eggplant is soft, remove it from the oven and allow it to cool a bit. Cut it in half, scoop the soft flesh out and mash it up, and discard the peel.
  
  In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion-garlic-ginger paste and cook until it turns slightly golden brown (about 5 to 7 minutes). Add the tomato and cook, stirring constantly, about 2 minutes more.
  
  Add the chile powder or chile flakes, corriander powder, garam masala, and tumeric, stir well, and cook for about 2 minutes.
  
  Add the mashed eggplant, stir well to combine, then add the lemon juice and frozen peas. Cook, covered, until the peas are soft. Add chopped fresh corriander, stir, and serve over white rice or with flatbread (or pita chips!)

  Flag as inappropriate Posted by Lylah M. Alphonse on 24th March 2008
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  After I served this recipe my husband asked, "THIS is eggplant?" It's delicious, easy, uses ingredients you already have, and takes no time.
  
  Broiled Eggplant with Crunchy Parmesan Crust
  (from Angelic Organics Kitchen)
  
  oil for greasing a baking sheet
  mayonnaise
  eggplant, cut into 1/4 inch slices
  freshly grated parmesan cheese (about 1/2 cup)
  
  Preheat the broiler. Lightly oil a baking sheet. Spread mayonnaise sparingly on both sides of each eggplant slice, and then dip the slices in the grated parmesan cheese, thoroughly coating both sides. Arrange the slices in a single layer on the baking sheet and place under the broiler until golden brown, about 3 minutes. Flip the slices and broil until golden brown and crunchy on top and the eggplant is soft, about 3 minutes more.
  
  You could probably substitute yoghurt for the mayonnaise if you were so inclined.

  Flag as inappropriate Posted by Jenns on 24th March 2008
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  Jenn, that sounds really good! Do you salt or drain the eggplant first, or just slice n' go?

  Flag as inappropriate Posted by Lylah M. Alphonse on 24th March 2008
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  Lylah, It's slice and go. That's what I love about this. No extra prep.

  Flag as inappropriate Posted by Jenns on 24th March 2008
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  I've already added eggplant to my grocery list so I can try this. Thanks, Jenns!

  Flag as inappropriate Posted by Lylah M. Alphonse on 25th March 2008
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  Oh my goodness, I'm definitely trying both of those recipes. Mmmm....I'm going to have to start as separate recipe box for things that I get from WIM. Thank you ladies!

  Flag as inappropriate Posted by mamajama on 25th March 2008
• 
  One of my favorite family recipes is eggplant pie. I know that sounds a little strange, but everyone I've ever made it for has loved it. It's a few steps, but it's pretty simple.
  
  Ingredients:
  1 eggplant
  1 egg
  seasoned bread crumbs (I like to use 4C)
  grated parmesan
  garlic powder
  olive oil
  ricotta
  sliced raw mushrooms
  2 deep dish frozen pie crusts
  tomato sauce (i usually make my own in advance, or used leftover that I had on pasta the night before, but you can also buy a jar)
  
  First peel and slice the eggplant into thin slices, rinse and dry. Then crack an egg in one bowl, whisked with a drop of water and some salt and pepper. In a second bowl, mix breadcrumbs, garlic powder, and a generous amount of grated cheese. Dip each slice into the egg and then into the bread crumbs and pile the breaded slices up on plate. Fry them in olive oil until they are golden brown on both sides and soft in the middle. Lay them aside to cool.
  Then, coat the bottom of a deep dish pie crust with a good amount of tomato sauce, and start layering - lasagna-style- on top of that: eggplant, sauce, grated cheese, ricotta (not too much, just a thin layer), sliced mushrooms, more sauce, eggplant, etc. . .
  You should get two full layers and then end on eggplant sauce and grated cheese. Put extra sauce on this top layer to make sure it's moist, but don't let it spill out. It's okay if the ingredients are up above the top of the lower pie crust at this point, because now you have to turn over the other deep dish pie crust and place it on top to cover it. Use a fork or your fingers to press the edges of the two pie crusts together. Poke a few fork holes in the top, and bake at 350 for about 45 minutes to an hour until the pie crust is golden. (Always put a cookie sheet lined with foil under the pie dish before putting it in the oven, because it's heavy to lift out without dopping otherwise, and sometimes a little bit of sauce drizzles out the side, so you don't want to make a mess of your oven).
  
  If you take it out of the oven an hour or so before you plan to serve it, it will be neater when you slice it, and still warm enough inside.
  
  (You'll also probably have a couple of extra slices of fried eggplant - you can make yourself a sandwich while you wait for your pie to bake: eggplant, fresh mozzarella, and roasted peppers on crusty Italian bread is one of my favorites).

  Flag as inappropriate Posted by Jesse on 25th March 2008
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  I like to cut it in rounds, salt and pat dry, salt and pepper, sprinkle with breadcrumbs, and bake at 375 until the rounds are soft. Then I cut them up and add them to a pasta bake (cooked noodles, any other veggies, cover with tomato sauce and cheese, and bake with foil cover until it bubbles). It's really tasty when sprinkled with fresh mint, believe it or not. You could do a vodka sauce/sausage/olive version, too, and I bet it'd be delicious. Really easy!

  Flag as inappropriate Posted by heels on 28th March 2008