What would you do with 1 eggplant? a big one....

H

heather_in_sf

Well-known member
I would make my usual Greek pureed eggplant dip, but I just overdosed on it from a nearby new restaurant.

My friend called me saying his neighbor gave him an eggplant, he won't eat it, would he I want it? Of course I said yes! Ironically he is going to give it to me on Valentines Day. Hahahaa

I think one is not enough to make parmigania and I'm not in the mood for ratatouille, wrong season anyways....

Does anyone have any favorite ideas besides throwing into a pasta sauce?

 
Wyatt’s Cafeteria’s Baked Eggplant

This (and Luby’s Cafeteria version) are a long time beloved favorite of lots of folks

WYATT'S (CAFETERIA) BAKED
EGGPLANT
1 lb. eggplant
1/2 lb. dry bread crumbs
1 sm. can evaporated milk
1/4 c. whole milk
1/4 c. each finely chopped green peppers, onion & celery
1/2 stick butter
2 beaten eggs
Salt & pepper to taste
Dash each of sage & monosodium glutamate
1 tsp. chopped pimento
2 oz. grated cheese
Peel a 1 pound eggplant. Soak it in salted water in the refrigerator for several hours or overnight. Soak a 1/2 pound dry bread crumbs in 1 small can of evaporated milk plus a 1/4 cup of whole milk. Saute green peppers, onion and celery in butter until tender. Boil the soaked eggplant until nearly tender; drain well.
Mix the bread crumbs, eggplant and sauteed vegetables. Add slightly beaten eggs, salt, pepper, sage, monosodium glutamate and chopped pimento. Blend well. Place in a greased casserole, top with grated cheese and bake in a 350 degree oven until golden brown.

The secret, the Wyatt's experts say, is in soaking the eggplant in the salted water before hand. Don't skip it.

 
Caponata? pasta alla norma? Since you say not big enough for parmesan I guess not

moussaka either.

 
So good to see you, Heather! I'd make Evelyn's Briami

I know her recipe doesn't include eggplant, but I always cube and add it. Not a whole big eggplant ever - depends on how much Briami you want to make. I'd add cubes without seeds. Colleen

 
REC: Pam's Eggplant and Italian Sausage Gratin

from thread above. I've never made this but everyone says it freezes well. I've added it to my list. Colleen

Eggplant and Italian Sausage Gratin
This Eggplant and Italian Sausage Gratin is bursting with delicious, universally beloved Italian flavor. It's a dinner party worthy meal that can be made in advance and just popped in the oven at the last minute!
Author: Chris Scheuer
Prep Time: 50 mins
Cook Time: 1 hr
Total Time: 1 hr 50 mins
Servings: 8
Ingredients
2 medium eggplant sliced 1/2 inch thick
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
12 ounces Italian sausage removed from casings
1 tablespoon Italian seasoning
3 cloves garlic finely minced
3 14 1/2- ounce can fire-roasted canned tomatoes
1/2 cup fresh basil, coarsely chopped
1 cup heavy cream
3 ounces grated parmesan cheese
4 ounces fresh mozzarella


Preheat oven to 400˚F. Line two sheet pans with foil for easy clean up. Brush foil generously with extra virgin olive oil. Arrange eggplant slices in even layers on prepared pans. Brush tops of eggplant slices lightly and quickly with olive oil. Work quickly as eggplant likes to absorb lots of oil. You just want to lightly coat the surface. Sprinkle lightly with salt and freshly ground black pepper.

Bake for 15 minutes, then rotate pans and bake another 20 minutes. Remove from oven and set aside

While eggplant is roasting, make the meat sauce and parmesan sauce. For the meat sauce, heat a medium-large pot or Dutch oven over medium heat. Add Italian sausage and cook until lightly browned. Break the sausage up with a metal spatula and stir occasionally, as it cooks.

Drain excess grease and reduce heat to low. Add Italian seasoning and garlic and cook, stirring continually for 2 more minutes to soften the garlic and let the spices bloom.

Add fire-roasted tomatoes to pot and increase heat to high. Bring to a boil, then reduce heat to maintain steady simmer. Cook for 20-25 minutes, until sauce begins to thicken, stirring occasionally. Add fresh basil and cook for 5 minutes longer. Remove from heat.

For the parmesan sauce, pour 1 cup heavy cream into a medium size saucepan. Heat over medium heat until simmering. Reduce heat and continue to cook, maintaining a medium-low simmer, until reduced approximately in half. This will take about 10 minutes. Add Parmesan and mozzarella. Stir over low heat, until cheese is melted and sauce is smooth. Cover and set aside.

To assemble gratin, lightly grease a low enameled cast iron pan, gratin pan or low casserole. Arrange half of the eggplant in pan. Spoon about 1/2 of the meat sauce over the eggplant and then repeat layers. 

Stir the Parmesan sauce well and pour over the top of the eggplant and sauce. You can leave some of the eggplant mixture showing, if desired.

Reduce temperature to 350˚F and bake gratin until bubbly and beginning to turn golden in spots, 25-30 minutes. Remove from oven and allow to sit for 10 minutes before serving. Serve in shallow bowls with crusty bread.


http://finerkitchens.com/swap/forum1/266117_Need_some_advice_about_how_to_cut_this_recipe_down

 
Eggplant Rollatini with Spinach

Eggplant Rollatini with Spinach
Servings: 4

Ingredients:

2 medium Italian eggplants, cut lengthwise into 12 to 14 (1/4-inch thick) slices kosher salt and fresh black pepper, to taste
1 1/2 cups quick marinara sauce
1 large egg
1 1/2 cups part skim ricotta cheese
1/2 cup grated Pecorino Romano cheese, plus more for serving
5 oz frozen spinach, (1/2 pkg.)heated through and squeezed well
1 garlic clove, minced
1 cup shredded part-skim mozzarella, (4 oz)


Directions:

Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.

Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. (Note: Do not use aluminum foil to line pans. Eggplant will stick. Use parchment. )Cover tightly with foil and bake until eggplant is tender and pliable but not fully cooked, about 8 to 10 minutes.

Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.

Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.

Bake at 400 degrees until the eggplant is very tender, about 40 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

 
Sesame Eggplant Parmesan

Sesame Eggplant Parmesan

1 large or 2 medium eggplants
oil as needed
2 c. canned diced tomatoes mostly drained (1 - 28 oz. can)
½ t. salt
1 t. chopped parsley
1 bay leaf
1/4 t. dried oregano
1/4 t. dried thyme
½ t. chopped fresh rosemary
2 cloves garlic crushed
2 t. grated onion
1 t. chopped green pepper
½ c. grated parmesan cheese. or more
1 grated carrot
1 c. sesame seed, grated (or not grated)
½ lb. Mozzarella cheese, thinly sliced

Saute the eggplant slices in oil over high heat until browned slightly. Drain on paper towels and set aside.

Combine tomatoes, seasonings and grated vegetables in a skillet. Cover and simmer 15 minutes. Remove bay leaf, add parmesan, sesame sees and blend well.

Place a layer of eggplant in an oiled shallow 2 qt. baking dish. Cover with half the tomato sauce, then half the mozzarella. Repeat layers and bake at 350 for about 30 min. until cheese is melted and begins to brown.

 
GRILLED EGGPLANT ROULADES OLIVO

GRILLED EGGPLANT ROULADES OLIVO

1 medium eggplant
4 T olive oil
3 plum tomatoes
5 dried tomatoes packed in oil
1 small onion
1 garlic clove
2 T pine nuts, toasted
2 T finely chopped mixed fresh herbs (such as basil, mint, parsley, and tarragon leaves)
1/4 cup crumbled soft mild goat cheese (about 2 ounces)
1 T freshly grated Parmesan

Prepare grill.

Trim eggplant and cut lengthwise into 1/4-inch-thick slices. Using a total of 3 tablespoons oil for eggplant, lightly brush both sides of each slice with some oil and grill in batches on an oiled rack set 5 to 6 inches over glowing coals until golden brown and tender, about 3 minutes on each side. (Alternatively, broil eggplant under a preheated broiler about 3 inches from heat.) With a metal spatula transfer eggplant as grilled to a platter and keep warm, loosely covered.

Cut an X in blossom end of each plum tomato. Have ready a bowl of ice and cold water. In a small saucepan of boiling water blanch tomatoes 10 seconds and transfer with a slotted spoon to ice water to stop cooking. Peel tomatoes and seed. Chop blanched and dried tomatoes. Mince onion and garlic.

In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté onion, garlic, and pine nuts, stirring, until onion and pine nuts are golden. Add blanched and dried tomatoes and herbs and sauté, stirring, until liquid tomatoes give off is evaporated, about 3 minutes. Add goat cheese and Parmesan and cook, stirring, just until melted. Remove skillet from heat and season filling with salt and pepper.

Put a generous tablespoon filling at wide end of an eggplant slice and roll up slice toward narrow end, enclosing filling. Make more roulades in same manner and arrange on a warm platter.

Makes about 8 roulades, serving 2 as a main course or 4 as a side dish..

 
Eggpplant Caviar

Posted to Thread #22543 at 12:14 pm on Jul 24, 2012

(Serves smileys/bigeyes.gif

1 large eggplant
2 medium-size fresh tomatoes1/4 cup salad oil
2 medium-size onions, very small dice
1 small clove garlic, finely minced
1/2 green pepper, very small dice
1 tablespoon lemon juice
2 tablespoons finely minced fresh dill

Place eggplant in shallow pan in oven preheated to 450� F. Bake 45 minutes, turning once to bake evenly. Remove from pan and cut in half lengthwise. With sharp paring knife or grapefruit knife, remove pulp from eggplant shell; avoid tearing shell. Cut pulp into very small dice and set aside. Set the eggplant shells aside. Lower tomatoes into a pot of rapidly boiling water for 20-30 seconds; then hold them under cold running water for a few seconds, peel off the skin and remove stem ends. Press tomatoes to squeeze out excess liquid; then cut them into very small dice. In a shallow saucepan, heat oil. Add onions garlic, green pepper, eggplant and tomatoes. Saute slowly, stirring frequently, for 10 minutes, or until all vegetables are tender. Add lemon juice, dill, and salt and pepper to taste. Spoon cooked mixture into eggplant shells. Chill in refrigerator until ice-cold, Serve with sesame crackers.

Important to serve very cold. Playboy Host & Barbook (Serves smileys/bigeyes.gif

 
Another fan of this delicious Lebanese baked eggplant dish. I too used

ground beef, made half the recipe in an 8x8 dish, and served with jasmine rice the first time, basmati rice the second time. Can't wait to make the dish again...it's addictive.

 
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