I love eggplant-please tell me the name of some Italian dishes using eggplant other than eggplant parmesan?

Question

I love eggplant-please tell me the name of some Italian dishes using eggplant other than eggplant parmesan?

Answer 1

Marinated Eggplant

My Recipe

Ingredients

Escabeche

Marinated Eggplant Recipe

2 medium sized eggplants, washed

coarse salt

1 cup vinegar (red wine or white)

1/2 cup water

1/4 cup olive oil

1/4 cup vegetable or canola oil

1 T. dried parsley

1T. dried oregano

2 cloves crushed garlic

crushed red pepper to taste

salt to taste

Instructions

Trim the ends off the eggplant. Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices. Put the slices layer upon layer in a roasting pan. Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.) After two hours, drain and rinse the eggplant. Put the eggplant, the vinegar and the water in a stock pot and bring to a boil. Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes. Meanwhile, combine the remaining ingredients in a bowl. When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well. Refrigerate until cold. Eat within the week, this dish is not recommended for canning. Makes a great side dish, appetizer or potluck dish

Answer 2

Stuffed Eggplant is good for large fruits.  Here is a recipe for the dish served at G's in New Orleans

2 firm eggplants

1 tbsp. chopped parsley

Salt and pepper to taste

1 c. cooked shrimp

1/4 c. bread crumbs

1 stick butter

4 tbsp. shallots, chopped very fine

1 c. finely grated Parmesan cheese

1 c. lump crabmeat

Cut the eggplants in half and place in the oven in a pan that has about a cup of water in the bottom to steam the eggplant. Bake until tender, scoop out the center of the eggplant, leaving the shell for stuffing. Brown shallots and parsley in butter over a low flame. Add shrimp, crabmeat, the pulp of the eggplant. Season with salt and pepper. Stir together and cook for five minutes. Fill the shells. Then sprinkle with cheese and bread crumbs. Bake in a 350 degree oven until it is browned. Serves 4.

Then there is always eggplant moussaka  this recipe seems daunting, but it really isn't hard

5-6 medium Globe eggplants (about 5-6 pounds)

sea salt

olive oil

4 medium onions, chopped

2 1/2 pounds of ground beef (or lamb)

3 cups of chopped ripe tomatoes with juice (or canned tomatoes)

3 cloves of garlic, minced

6-8 whole cloves

1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)

1/8 teaspoon of ground allspice

2 bay leaves

1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)

1 cup of breadcrumbs

1/2 cup of dry red wine

3 tablespoons of tomato paste

freshly ground pepper

béchamel with cheese* or 6 cups of basic béchamel**

Preparation:

Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set aside uncovered until ready to use.

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350F (180C).

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature.

Yield: approximately 8 servings

Serving suggestions:

Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.

Notes:

In Greece, Moussaka is most often made with ground beef.

Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the sauce and cook. It can also be completely cooked and cooled, frozen and reheated.

Enjoy!

Answer 3

Why does it have to be Italian ?

Rattitouille (I have no idea how to spell this) is actually French but it's delicious.  It's like an eggplant stew.

There is also a Middle Eastern dip called Baba Ganoush.

However my favourite recipe is crumbed eggplant.  Slice the eggplant into pieces about 1cm thick (keep it round) and unless they're hothouse eggplants you need to drain the moisture from them by putting either papertowels or a tea towel underneath and over the top of them for an hour.

Then, prepare three bowls, one with flower with whatever flavouring you like (I like powdered chicken stock, dried thyme and cumin), one with breadcrumbs, and one with a beaten egg.

Dip the slices of eggplant first into the flour, then into the egg, then into the breadcrumbs, then shallow fry in a frying pan with about 1cm of oil (preferably olive oil).

It's sooooo delicious, serve it whatever you like, I quite like having it with yoghurt dip.

Answer 4

Well I love egg plant too, but don`t know how that "egg plant parmesan" is prepared. But here`s how I make egg plant; I slice it in thin rings, and I mix egg bather with adding spices I like to it, then I dip egg plant slices into it, after first rolling them in flour & bread-crumbs, then redipping them into egg bather and...oway they go..into the frying oil..`till they is golden brown.  If this is not your way of fixin` em..try it ...and in Julia Childrens words: "Bon apetit!"

Answer 5

I don't know if it is Italien, but it is really good. I have got 2 recipes:

1. Schnitzel Eggplant

*Cut up the eggplant into circles and cover with salt.

*After 15mins, remove the salt by washing it off with water.

*Place 2eggs, 50mL of milk and a pinch of salt into a bowl and whisk. Beside that on a plate place half a plate of flour and half a plate of bread crumbs.

*Enfold the eggplant pieces into the flour first and then dip it into the egg mixture. After that enfold it in crumbs.

*Fry in a pan until golden brown.

*Serve with what ever you want, enjoy!!!

Recipe 2: Barbecue eggplant

*Cut eggplant into strips.

*Place on a barbecue.

* After it being cooked, place olive oil and cut small pieces on top.

*Toast some bread and place it on top, enjoy!!!

Answer 6

Rosemary Grilled Tuna Steaks with Eggplant and Zucchini

Recipe courtesy Rachael Ray

4 tuna steaks, 6 to 8 ounces

1 1/2 tablespoons balsamic vinegar, just enough to lightly coat the steaks

6 sprigs fresh rosemary, leaves chopped, about 3 tablespoons

Steaks seasoning blend or coarse salt and pepper

Extra-virgin olive oil, for drizzling, about 2 tablespoons

Eggplant and Zucchini Topping:

2 tablespoons extra-virgin olive oil, 2 turns of the pan

4 cloves garlic, chopped

1 medium onion, chopped

1 small, young, firm eggplant

1 small zucchini

1 small yellow squash

6 sprigs fresh thyme, leaves chopped, 2 tablespoons

Salt and pepper

2 small vine ripe tomatoes, seeded and diced

Vegetable Antipasto Sutffed Bread, recipe follows

Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.

Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.

Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.

Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.

When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.

Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.

A nice Sicilian rose, chilled, makes a fine beverage companion.

Vegetable Antipasto Stuffed Bread:

1 loaf crusty bread, 9 to 12 inches in length

1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar

1/4 cup black pitted calamata or oil cured olives, your preference, chopped

1/2 cup prepared pesto sauce

1/4 pound deli sliced provolone

1 jar, 16 to 18 roasted red peppers, drained

1 (15-ounce) can quartered artichoke hearts in water, drained

1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)

Coarse salt and black pepper

Extra-virgin olive oil, for drizzling

Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.

Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.

Answer 7

CAPONATA. It's available fresh, canned, and jarred.

There is also a great Malanzane a Scapici (Pickled Eggplant) recipe on

www.seasonalchef.com

Mangia!

Answer 8

EGGPLANT ROLLANTINI:

http://www.foodnetwork.com/recipes/giada...

CAPONATA:

http://italianfood.about.com/od/eggplant...

ZITI, EGGPLANT & FONTINA:

http://food.yahoo.com/recipes/food-and-w...

STUFFED EGGPLANT (ITALIAN):

http://www.epicurious.com/recipes/food/v...

http://www.recipezaar.com/305648

http://allrecipes.com/Recipe/Sausage-Stu...

http://www.foodandwine.com/recipes/sardi...

LINGUINE with EGGPLANT & MUSHROOMS:

http://food.yahoo.com/recipes/food-and-w...

EGGPLANT & SPINACH LASAGNA SPIRALS:

http://food.yahoo.com/recipes/epicurious...

EGGPLANT & PEPPER TORTA:

http://www.thatsmyhome.com/venettos/eggt...