Last week we featured some new ideas for Zucchini and put out the call for new ideas for eggplant. And we got some amazing suggestions.
Here are 7 great ideas our members shared for using eggplant.
Szechwan EggplantIngredients:4-5 Asian Eggplants1T Chili Garlic Oil (or regular olive oil if you don't want spice or have the oil)Salt and Pepper2 Green Onions, diced1-inch Ginger, peeled and minced (or grated)3 Garlic cloves, minced1-3 Chiles, depending on your spice needs1/2C Chicken broth3T Soy Sauce1T Red Wine Vinegar (or Rice vinegar works too)1T Brown Sugar1T Cornstarch1/4C Water1. Cut eggplant in half length-wise and slice into wedges, no more than an inch thick2. Heat up wok or large skillet over medium heat and add eggplant and water. Cover and steam until tender (you could also use oil but the eggplant absorbs it a lot)3. After eggplant is cooked to desired tenderness, remove and set aside4. Add the green onions, ginger, garlic, chiles and chili garlic oil into the pan/wok. Cook for a minute until fragrant.5. Add broth to pan/wok6. In a small bowl, combine soy sauce, vinegar, sugar and cornstarch. Mix until sugar and corn starch have dissolved.7. Pour the soy sauce mix into the pan/wok and cook another minute until sauce has thickened.8. Put eggplant back into the pan/wok and toss to coat.*Note- we made quinoa and put the eggplant over top. It was delicious!
Eggplant (approx 1 lb)
1 large russet potato
3 Tab butter
1/2 teas. cumin seeds, whole
1 teas. turmeric
1/4 teas. cayenne pepper
1/2 teas. mustard seeds whole
1 cup water
1.5 cup frozen or fresh peas (not pods)
1/2 cup yogurt, plain
1. Slice eggplant approx 3/4 " thick per slice
2. salt both sides heavily and set aside
3. chop onion, cube potato, heat butter in large skillet.
4. Add 1/4 teas salt and spices. When they are hot, add onion and potato and toss to coat.
5. Add water and cover. after 15-20 min. rinse eggplant quickly and press out water then cube
6. remove cover, add eggplant, peas, and yogurt.
7. stir often for 10-1 minutes.
8. serve over rice.
Quick and easy approximation of the takeout Chinese food staple: Eggplant with garlic sauce. For about five Asian-style eggplants, mix half a cup of soy sauce with a quarter cup of rice vinegar, a couple of teaspoons of cornstarch, and a couple of cloves of garlic (minced). Cook the eggplant (grill, broil, or fry- can also add onion if you like), cut into bite-sized pieces, and pour the sauce over the vegetable(s). Boil the sauce for at least a minute to thicken.
Maqluba is a Palestinian rice-eggplant-meat dish (I used ground lamb though it would have been fine with no meat, or with veggies instead). I also used a mixture of brown and black rice, which gave the whole dish an appealing purple color. Here's a Maqluba recipe.
Slice 1 eggplant into medallions or lengthwise (skin on or off - your choice)
Bread w/egg wash and bread crumbs of your choice - brown up in a pan w/some olive oil. (it's okay if the eggplant isn't cooked all the way through - it will finish cooking in the oven)
Turn oven to 350
Prep a 9x13" pan w/olive oil spray
Lay eggplant on bottom, next layer enough sliced tomatoes to cover eggplant, then sprinkle some diced onion on top and generously spread your choice of shredded cheese on top. We used mozz and goat cheese but plan to try it w/blue cheese next time.
Bake uncovered in oven at 350 for about 30 minutes. Serve w/fresh basil and rice.
Grilled vegetable panini! thinly slice summer squash,eggplant,onion,peppers lengthwise. marinate in olive oil,rosemary,oregano,oregano, thyme,salt & pepper. grill or saute veggies. slice French bread lengthwise. arrange on baking sheets & layer with mozzarella,veggies,and slices of tomatoes. drizzle w/olive oil & broil until cheese is melted. from: Animal, Vegetable, Miracle, A Year of Food Life by Barbara Kingsolver
And finally, here's one from me:
Grilled Curry Eggplant Sticks
Cut eggplant into long, thin strips. Toss with olive oil, curry powder, salt & pepper. Grill turning occasionally, until nicely browned on each side.
Other ideas? Please share them in the comments!
Photo above via TheBittenWord.com