Recipes with eggplant in it???

Question

any good suggestions?

[im a vegetarian by the way]

Answer 1

Here is a list of eggplant recipes and videos that you would truly enjoy cooking with for yourself, family and friends.

http://www.ifood.tv/network/eggplant/rec...

Answer 2

its a simple recipe take a round eggplant place it on the fire gas burner, when roasted wash under water carefully remove the skin which will come off now the inside part is well roasted browinish mash this with a fork set aside  

! take 2 medium size onions chop them

2 chop some tomatoes, ginger corrianderleaves.

In a pan add some cooking oil add chopped onions, ginger cook till onions turn slightly pinkish add the tomatoes {extra helping of tomatoes would be good}when tomatoes are cooked add the eggpl, add salt some red chilly powder mix well cook for sometime garnish with corriander leaves. u will like it as the eggpl has a smoky flavour to it

Answer 3

Ingredients:

1 tbsp olive oil

1 clove garlic, minced

1 medium eggplant, diced

2 10 ounce packages frozen chopped spinach, defrosted

1 64 ounce jar pre-made tomato sauce

1 pound lasagna noodles

Preparation:

Preheat the oven to 375 degrees.

Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.

Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.

Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.

Baked Fried Eggplant

Ingredients (use vegan versions):

2 medium to large eggplants - peeled and sliced into rounds

Fat free Italian salad dressing

Seasoned breadcrumbs

Vegetable cooking spray

Directions:

Dip eggplant slices into the fat free Italian dressing.  Allow the excess dressing to drip off (too much dressing will wet the vegan breadcrumbs and make them a pain to work with).  Coat the eggplant with the vegan breadcrumbs and place on a cookie sheet sprayed with vegetable spray.  Lightly spray the eggplant with the vegetable spray.  Bake at 400 degrees F until brown and crispy turning at least once (about 10 to 15 minutes).

Serves: 4.

Preparation time: 20-30 min..

Eggplant Parmesan

Main dish.

Ingredients (use vegan versions):

    1 eggplant

    soy milk

    flour, garlic, salt, pepper, oregano

    homemade or store bought bread crumbs

    olive oil

    1 onion, chopped

    1 bell pepper, chopped

    8-10 mushrooms, sliced

    olives, sliced

    1 clove garlic, minced

    1 14 oz can chopped tomatoes

    1 14 oz can tomato sauce

    oregano, basil, rosemary, salt and pepper

Directions:

Make red sauce first: In skillet saute onion and bell pepper. Add in mushrooms, olives and garlic. Cook through. Add in canned tomatoes with juice, tomato sauce and herbs to taste. Let simmer while preparing eggplant.

Slice eggplant into 1/2" thick slices.  Put a fresh skillet on the fire and heat 1/4" of olive oil until smoking, turn down heat. Put soymilk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging, this can go on a sheet of waxed paper.  On a another sheet of waxed paper, spread out some bread crumbs. Dip both sides of each eggplant slice into soy milk. Dredge in flour mixture. Dip into soy milk again, dredge again. Dip into soy milk and dredge through bread crumbs. Fry both sides in skillet, remove when done to paper towels to drain.

Place two or three eggplant slices on serving plate, cover with red sauce.  Sprinkle with vegan mozzarella and parmesan if desired.

Answer 4

You know Eggplant parm is the version of Lasagna. About 23g of fat per serving so it's doing a good job.

Answer 5

eggplant is amazing!

try these!

Vegetarian Four Cheese Lasagna

INGREDIENTS:

2 cups peeled and diced

pumpkin

1 eggplant, sliced into 1/2 inch

rounds

5 tomatoes

1 pint ricotta cheese

9 ounces crumbled feta cheese

2/3 cup pesto 2 eggs, beaten

salt and pepper to taste

1 (15 ounce) can tomato sauce

fresh pasta sheets

1 1/3 cups shredded

mozzarella cheese

1 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.

3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.

5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly

Stuffed Eggplant

INGREDIENTS:

2 (1 pound) eggplants,

quartered and cut into 1/2 inch

strips

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

6 sprigs fresh parsley, chopped

1 1/2 cups fresh bread crumbs

1/2 cup grated Gruyere cheese

2 tablespoons chopped black

olives 1 tablespoon capers

1 lemon, juiced

1 teaspoon chopped fresh basil

1/4 teaspoon crushed red

pepper flakes

1 teaspoon salt

pepper to taste

12 slices tomato

1/4 cup grated Gruyere cheese

4 tablespoons olive oil

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.

2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.

3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.

4. Bake in preheated oven for 30 minutes.

Quick Eggplant Parmesan

INGREDIENTS:

1 egg

1 tablespoon water

1 small eggplant, cut into 3/4

inch thick slices

1 cup dried bread crumbs,

seasoned

1 1/2 cups shredded  mozzarella cheese

1/4 cup spaghetti sauce

1/4 teaspoon crushed red

pepper flakes

3 tablespoons grated

Parmesan cheese

DIRECTIONS:

1. In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.

2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.

3. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.

4. Top eggplant with sauce and Parmesan cheese and serve.

Eggplant Sandwiches

INGREDIENTS:

1 small eggplant, halved and

sliced

1 tablespoon olive oil, or as

needed

1/4 cup mayonnaise

2 cloves garlic, minced 2 (6 inch) French sandwich

rolls

1 small tomato, sliced

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil

leaves

DIRECTIONS:

1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.

2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Mimi's Eggplant Casserole

INGREDIENTS:

1 large eggplant, peeled, cubed

and boiled until soft

1/2 cup butter

2 eggs, beaten

1 1/2 cups shredded reduced-

fat Cheddar cheese

1 (10.75 ounce) can  condensed cream of

mushroom soup

1/4 teaspoon dried sage

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

salt and pepper to taste

2 cups crumbled cornbread

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mash the eggplant in water; drain off excess water.

3. Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.

4. Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.

Stuffed Eggplant Parmesan

INGREDIENTS:

2 tablespoons olive oil

2 medium eggplants, cut in half

lengthwise and hollowed out to

1/4 inch flesh rim

1/2 cup chopped onion

2 cloves garlic, crushed

1 teaspoon dried oregano

freshly ground black pepper to

taste 1/4 cup grated Parmesan

cheese

1/2 cup bread crumbs

1 teaspoon chopped fresh

Italian parsley

2 cups tomato sauce

1 cup shredded mozzarella

cheese

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).

2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.

3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Eggplant Tomato Bake

INGREDIENTS:

1 eggplant, sliced into 1/2 inch

rounds

1 tomato, sliced 1/4 cup grated fat-free

Parmesan cheese

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.

3. Bake for 10 to 15 minutes.

Baked Eggplant with Cashews

INGREDIENTS:

2 large eggplants, sliced

salt to taste

1 cup dry whole wheat bread

crumbs

1/2 teaspoon brown sugar

1 onion, finely chopped

1 celery stalk, diced

1 roma (plum) tomato, seeded

and chopped

1/2 cup red bell pepper, finely  chopped

5 pimento-stuffed green olives,

sliced

2 tablespoons extra virgin olive

oil

1/2 teaspoon dried oregano

1/2 teaspoon powdered saffron

1/2 cup soy milk

1/2 cup heavy cream

1/2 cup cashews

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

2. Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.

3. In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.

4. In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.

5. Bake 30 minutes in the preheated oven, until crisp and golden brown.

Ziti and Eggplant

INGREDIENTS:

2 tablespoons olive oil

1 eggplant, peeled and cut into

1/2-inch cubes

1 (28 ounce) can crushed

tomatoes

2 tablespoons minced fresh

basil

ground black pepper to taste

1 1/4 teaspoons white sugar

(optional)

1 (7 ounce) jar roasted red  pepper, drained and cut into

strips

1 (16 ounce) package dry ziti

pasta



3 pita bread rounds

2 tablespoons butter

1/4 cup grated Parmesan

cheese or to taste

sweet paprika to taste

salt and pepper to taste

DIRECTIONS:

1. Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.

2. Bring a large pot of lightly salted water to a boil. Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.

3. Preheat oven to 375 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.

Eggplant with Almonds

INGREDIENTS:

2 large eggplants, cut into

cubes

salt

1/4 cup olive oil

1 large onion, minced

2 cloves garlic, minced

1 cup whole almonds, skin

removed 2 cups cherry tomatoes, halved

and seeded

4 mint leaves, sliced

2 tablespoons white wine

2 tablespoons white sugar

1 pinch salt

1/2 teaspoon chili powder

1/2 cup chopped fresh parsley

DIRECTIONS:

1. Place the eggplant in a colander and sprinkle with salt.

Answer 6

Eggplant Parmasen

Substitute the Eggplant for any meat your would use

in Chicken Parmasen