What should I do with this eggplant?

Question

I need to use it up, but we are having a heat wave so I don't feel like deep frying it to make eggplant parmesan. Any good recopies?

Answer 1

here is onethat I use their ones that I came up with

1. slice the eggplant put salt on it to draw out the moisture let that hang out for about 30 min. then get some feta, basil and roll up and bake for about 30 -45 min, if you need a sause to put on top

Roast some toms them put the toms and parsly and basil in a blender and blend. put this over the eggplant dish

Answer 2

I made an eggplant and tomato casserole tonight.

1 eggplant  cubed and soaked in salt water.

1 onion chopped up

1 can diced tomatoes

1 garlic clove diced

Coat a frying pan with olive oil and fry up the eggplant onion and garlic. When the mixture starts to brown add the tomatos.  Simmer for 10 minutes covered.

Answer 3

so just slice, egg, bread and bake them and eat as snack

or keep them cool until your ready to make parm. or rollentini is quicker, put ricotta/mozz in middle of fried eggplant slice, roll up and cover in sauce and bake

or marinade in italian dressing or just s&p & olive oil and grill it

Answer 4

So you are having a heat wave and don't want to heat up the kitchen?  

1. Fire up the grill next to the nearest shade tree.

2. Pour yourself a big glass of fresh lemonade (vodka optional).

3. Peel your eggplant and cut into 3/4 inch slices.

4. Melt 1/3 cup butter, and 1/2 teaspoon each garlic salt and

    Italian seasoning in the microwave.

5. Brush the eggplant slices with the butter and season with salt

    pepper.

6. Grill over medium heat for about 10 minutes until it is tender.

    (turning and basting occasionally)

7  Enjoy!

Answer 5

Make Babaganouj...here is a decent recipe from a friend

Ok so here is the scoop!

Take some eggplant (cut in half) roast that in the oven till it gets brown and mushy and delicious, making sure to add plenty of olive oil so it doesn't stick and maybe stick some big chunks of garlic in the eggplant to roast with it.

Then take it out of the oven and let it cool.

Take the skin of the eggplant and add the insides to a bowl (or you can just leave the skin on if you want)

Add tahini (for about one eggplant I would do about a bit more than half a cup maybe) then add lemon juice salt garlic (unless you added in the eggplant) and some paprika (my little secret) and some finely chopped parsley to taste

stir all of that together making sure it is well mixed and the eggplant is not in chunks and taste it as you go along and ask yourself does it need more tahini or more lemon juice or more salt or whatever because if you don't taste your food then you won't know how it will turn out.

Answer 6

Microwave eggplant recipes.  I always turn to my trusty microwave when the weather gets too hot to fire up the stove/oven.  Or roast it on the barbecue.  You don't need to bread it, just jam a couple of fork holes through the skin (so it won't burst during cooking) and cook it on the grill.  When it's soft, slice it up.  You can add it to spaghetti sauce, cover it with cheese, mix it with zucchini-peppers-tomatoes-asparagus, pour a mixture of soy sauce, sesame oil, cooking sherry (or "Mirin") on it.  You can make

Answer 7

bake instead with the same ingredients that you make eggplant parmesan with

Answer 8

slice it up, dip in oil or dressing and grill it

Answer 9

Indian eggplant (brinjahl) curry?

Answer 10

Grill the eggplant.  Slice the eggplant longways(skin on or off, preferably about a 1/3"-1/2" thick)  grill it up.  Plus you can add a chicken breast or a steak medalion, grill that (pound the breast thinner) lay the chicken on a plate then the eggplant on it ,then some fresh mozz and drizzle a balsamic reduction on top for a great entree and mostly heathly.

Answer 11

I don't know what you have handy in the kitchen right now, but here's a list of stuff you can make.

http://vegweb.com/index.php?board=451.0

Pick whatever you think sounds good to try and make that.