How should i cook my aubergine? (US= eggplant)

Question

please no recipe with cheese in it because i dont have any..

saying that, i tried to find parmesian cheese in my supermarket, you know, not the fresh stuff but the dried grated stuff in a round sprinkling jar, but i could only find the dairy free stuff. what aisle could i locate parmesian cheese in? thanks for both questions =)

Answer 1

are you trying to be healthy? if so slice it about 1/2 inch thick and lightly baste it with olive oil, or spray and sprinkle lightly with salt/pepper, and put on the bbq grill for a short time. any leftovers can go into a sandwich.

You can also cut 1/4 inch slices and pan fry it like bacon. even yummier, but uses more oil, thus is less healthy.

With either you can cover it with large cut cabbage and bake it down with or without cheese. Use chopped nuts, raisens, gratted carrot.

Answer 2

Sauteed Eggplant w/ Tomatoes

2 tablespoons olive oil

1 small onion, coarsely chopped

1/2 large green pepper, coarsely chopped

1 medium eggplant, coarsely chopped

3 large cloves garlic, minced

1 tablespoon dried oregano leaves, divided

Salt and pepper to taste

1 can (14.5 ounces) whole tomatoes with juices, crushed with fingers

Heat a large skillet over medium-high heat. Add the olive oil, then the onions and green peppers. Sauté until slightly softened. Add the eggplant and garlic. Sprinkle with salt, pepper and 1 teaspoon of the oregano. Sauté until the eggplant is tender. Add the tomatoes. Season with the remaining oregano and additional salt and pepper. Cook until tomatoes are slightly reduced. Serve hot or room temperature.

or

Quick Eggplant and Tomato Saute

Ingredients

2 tablespoons olive oil

2 cups chopped red onion (1 large)

1 cup chopped yellow bell pepper (about 1)

1 cup chopped red bell pepper (about 1)

2 teaspoons minced garlic

5 1/2 cups diced peeled eggplant (about 1 pound)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 (14 1/2-ounce) can organic diced tomatoes, undrained

Preparation

Heat oil in a large nonstick saucepan over medium-high heat. Add onion and bell peppers; sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the eggplant, salt, black pepper, and tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes

Answer 3

The Greeks have a word for it - Moussaka - the original shepherd's pie.

http://www.youtube.com/watch?v=EX1pW6uN7...

Answer 4

You can cut it in 1/2 slabs and roast them or grill them.  You can throw them in some tomato sauce with whatever other veggies you have around and boil it down to a fake ratatouille.

It's hard to find good Parmesan in a supermarket.  Try an Italian deli or an upscale market like a Whole Foods market.  You'll find it ungrated in the cheese department.

Answer 5

It's actually great if grilled, sliced and grilled lengthways.

Or chopped and boiled in a sauce like curry or tomato sauce for pasta etc.

Parmesan cheese is usually where the italian breadsticks are near the sauces and pasta products.

Answer 6

How about a nice Middle Eastern dip:

Baba Ganouj

1 medium eggplant

oil

3 tablespoons tahini

juice of one large lemon

1 clove garlic chopped fine

salt

chopped parsley

Wash and dry eggplant. Place in an oiled pan (lined with foil helps with cleanup) under the broiler. Broil, turning several times until evenly charred and tender (like roasting bell peppers). Let cool, remove skin and mix eggplant with remaining ingredients (except parsley). Sometimes I stir in a big spoonful of plain yogurt - kind of lightens and brightens it up. Chill for at least an hour. Serve cold or room temperature sprinkled with parsley.

Answer 7

You deserve better than grated parmesan from a sprinkle can.  You know where the fresh stuff is and you should buy it.

I grill eggplant on the grill after marinating it in balsamic vinaigrette.  I also love me some baba ganoush.  Wrap the eggplant in foil and leave it on the grill for about an hour.  Mix that with tahini, lemon juice, garlic and salt.  See link for an actual recipe.

Answer 8

Peeled, sliced thin, breaded and deep fried...delicious.  Just as is or as a base for parmagina, baked with sauce.

Answer 9

cut into cm thick slices,drizzle with olive oil,salt and pepper..none in the pan,and fry on a medium high heat till tender..then  rub a little garlic on top,add a couple of slices tomato,mozzarella,and some basil leaves..gorgeous served like this and you can keep repeating the process for more layers

Answer 10

Here is my favourite way to cook aubergine:

Slice it into thick slices (about 1cm thick), and then sprinkle with salt and leave in a colander for about 30 mins.  Rinse all the salt off, and then dry off with kitchen paper.

Mix some olive oil with garlic, and brush lightly over the aubergines (not too much oil), then grill them for a few minutes on each side, until they start turning brown.

Once they are cooked, you can have them as they are, or slice them up and add them to a salad, pasta or whatever you wish.  Whenever I have cooked them like this they dont go rubbery, but when i used to cook them (minus the salt step) they were always a bit spongey and horrible!

Answer 11

i bread mine with eggs &bread crumbs & fry it in olive oil  then in the oven with sauce & mozzarell