Eggplant Recipes
Not just for breakfast and old ladies any more…
Sick of that same limp, vegetarian disaster? These are sure fire ways to perk up that old purple plant and wow everyone from the fiercest of carnivores to the pickiest of vegetarians.
About the Humble Eggplant
-It can be steamed, fried, baked, sautéed, boiled, stir fried, grilled, and stuffed.
-The skin is edible, but many people peel the plant because the skin is bitter.
-The flesh is very sponge like and soaks up juices and marinades.
-Once cut the flesh of the plant will brown like an apple.
-Aluminum cookware will discolor the eggplant while it is cooking.
-If you are baking the plant, poke several holes in it so it doesn’t burst.
-Add to soups at the last 10 minutes of cooking so the eggplant is not mushy.
-Prime time for eggplants in the United States is August through September.
-Wrinkles in the skin of an eggplant, or an eggplant that is too soft to the touch is old an likely to be bitter tasting.
-Eggplants that are not ripe are firm to the touch and do not yield to a finger, just ripe ones should leave a small dent when pressed.
15 Minute Masterpiece
Baked Eggplant with Tomato Sauce and Pasta
Cooking time: 15 minutes prep time, and about 25 minutes baking time.
Servings: 3-4
Ingredients
1 plump eggplant (about 7 inches long and four inches in diameter)
olive oil
garlic powder
pepper
good quality bottled tomato sauce (like Newman’s Own)
pasta
freshly grated Parmesan (optional)
Slice the eggplant lengthwise into 3/4 to 1 inch thick pieces. Score the skins with the tip of your knife.
Pre-heat the oven to 350. Coat the bottom of a glass baking dish with a thin film of olive oil. Lay eggplant slices on the bottom of the dish (face down for the end pieces). Rub a little bit of olive oil on the tops (you shouldn’t need more than a tablespoon for all of this). Sprinkle with garlic powder and freshly cracked pepper.
Bake about 10 minutes. Remove the dish from the oven and pour tomato sauce over the eggplant (about 8-10 oz). Put the dish back in the oven. Bake for about 15 minutes more, or until the eggplant can be easily pierced with a fork.
Turn on the water for boiling your pasta when you put the dish in the oven the second time. Cook until al dente. Serve a slice of eggplant and sauce over the pasta. Top with cheese if desired.
Fancy enough for Company
Korean Sauce Grilled Baby Eggplant Dish
Begin by marinating sliced tofu, and cutting baby eggplants in half. Then barbeque baby eggplants and tofu, turning every minute or so to prevent them from burning. The tofu burns fast so be careful especially of this. Cook throughout, and do not overcook or the eggplant will be mushy.
Korean Sauce
You can buy this sauce, but homemade is tastier and not filled with thickeners and preservatives.
Spicy Green Onion Garnish
For best color, make this right before you plan to serve it.
4 green onions, bulb removed
1 clove garlic, minced
2 tablespoons minced red bell pepper
1-2 teaspoons minced hot chili pepper (like jalapeño)
1 teaspoon toasted sesame seeds
1/2 teaspoon soy sauce
1/8 teaspoon sesame oil
1 teaspoon minced ginger
1 clove garlic, pressed
1 teaspoon minced chili pepper
1/4 cup soy sauce
1 tablespoon rice wine
2 tablespoons agave nectar
2 tablespoons water
1/3 cup apple juice concentrate (the frozen kind is fine)
1/8 teaspoon red pepper flakes
1/4 teaspoon sesame oil
1 teaspoon toasted sesame seeds
Place all ingredients except the sesame seeds into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to very low and simmer until partially reduced, about 15 minutes. Remove from heat and add sesame seeds. Sauce should thicken as it cools. To use, warm slightly and serve over vegetables and tofu.
Finely chop the green onions. Mix them well with the remaining ingredients. Serve over eggplant that has been stuffed with cooked vegetables and rice.
Five Star Dish
Eggplant Rollatini
1 large eggplant, about 4” diameter
1 tablespoon salt
1 cup Progresso Italian Style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh Italian flat-leaf parsley, chopped
3 eggs, beaten
salt and pepper
1 (15-ounce) carton ricotta cheese
1 cup mozzarella cheese, shredded thin
1/2 cup Pecorino Romano or Parmesan cheese
1/4 cup fresh Italian flat-leaf parsley, chopped
1 egg
1/8 teaspoon black ground pepper
1/3 cup olive oil for frying, or more as needed
Marinara Sauce recipe found on page 127
1/2 cup grated Parmesan cheese
Preheat oven to 375°F. Cut stem and end from eggplant. Peel the eggplant partially in strips, leaving some of the peel intact. Using a meat cutter or a mandoline, slice the eggplant into thin lengthwise slices, about 1/8″ thick. Let the eggplant slices soak in cool water with 1 tablespoon salt added for about 30 minutes while you prepare the other steps.
Place the bread crumbs, cheese, garlic, and parsley in a shallow plate. Beat the eggs until fluffy.
Prepare the filling by placing the ricotta, mozzarella, Pecorino Romano, parsley, egg, and pepper in a bowl. Mix well and set aside.
Rinse the eggplant in cool water and drain. Dip each slice in the beaten eggs and then the bread crumbs on both sides. Place the olive oil in a large skillet and over medium heat, fry the eggplant about 2 minutes on each side until golden. Salt and pepper lightly as they fry. Drain slices on paper towels. Add olive oil to pan as needed, and if necessary, start a clean pan midway of frying.
Meanwhile, using a 13″ x 9″ baking dish, pour in 1 cup marinara sauce to cover the bottom. When all of the eggplant slices have been fried and drained, place them on a large cookie sheet. Place 2 tablespoons ricotta filling on each slice, and spread gently. Starting from the short end of the slice, roll the eggplant up jelly-roll style. Place each roll, seam-side down, in the baking dish. You should have about 15 rolls. If all the rolls do not fit, use an additional smaller dish.
Pour the remaining sauce, an additional 3 to 4 cups over the rolls. Top with the Parmesan cheese. Cover loosely with aluminum foil. Bake about 30 minutes, until bubbly on the sides. Serves 4 to 6.