I have a super simple weeknight pasta dish recipe for eggplant and mushrooms here on Food52: http://www.food52.com/recipes/9942_eggplant_mushroom_and_gorgonzola_cheese_pasta
I second the baba gahnoush thing, mostly because I've been on a kick lately. I make it once a week and even my 3 kids love it. We eat it on sliced cucumbers and carrots (sliced diagonally, so they're long ovals). I think it's fantastic with pita chips, but we're a no-bread family, so :( but with carrots, it's magical. I also add a pinch of cumin, a pinch of chile powder, and about 1/2-3/4 teaspoon sumac (also found at ethnic markets, and so worth it!). Make sure your eggplant gets a little charred, since the smoky taste is key. I broil it, halved, for 5 minutes cut side up, then about 10 minutes face down. Should be nice and soft. You can drain it a little in a colander before pureeing.
I love this recipe from Claudia Roden's Food of Spain. I like to make it at parties; people eat them directly from the pan! http://www.epicurious.com/articlesguides/chefsexperts/interviews/claudia-roden-interview-recipes/recipes/food/views/Eggplant-Fritters-with-Honey-366230
Imam Bayildi (it means "The Imam Fainted" -- because it was so delicious) -- the very best eggplant dish in the world. It can be served hot or cold. I like it room temp. My favorite recipe:
4 servings
Ingredients:
* • 2 large eggplants (about 2 3/4 pounds total)
* • Salt
* • 1 medium onion, finely chopped (about 1 cup)
* • 3 to 4 vine ripened tomatoes, coarsely chopped (about 1 3/4 cups)
* • 3 to 6 cloves garlic, finely chopped
* • 1 tablespoon chopped flat leaf parsley, or more to taste
* • 1/2 to 2/3 cup olive oil
* • 1 teaspoon sugar
* • 1 medium lemon, cut into quarters, for garnish
Directions:
Preheat the oven to 325 degrees.
Cut the eggplants in half lengthwise. Placing them flesh side up, make several diagonal slashes in the flesh without piercing the skin. Lightly season with salt.
Combine the onion, tomatoes, garlic, parsley, salt to taste and about half of the oil in a medium bowl; mix well.
Place the eggplant halves in a roasting pan, flesh side up. Divide the vegetable mixture evenly among them, using it to cover the eggplant flesh completely. Cover with aluminum foil and bake for about 1 hour. Remove from the oven; lightly shake each half so the vegetable mixture settles into the slashed flesh.
Combine the remaining oil and the sugar; pour it over the eggplant halves. Cover and return to the oven; bake for 30 to 35 minutes or until the eggplants have softened and started to collapse.
Before serving, spoon over any oil that has collected in the pan.
Serve with lemon quarters on the side.
349 calories, 28g fat, 4g saturated fat, n/a cholesterol, 53mg sodium, 26g carbohydrates, 12g dietary fiber, 12g sugar, 4g protein.
I scoop out the insides (after it's been roasted) and fill it with a mixture of farro, halved cherry tomatoes, flat leaf parsley, salt and pepper and parm cheese...and it's wonderful!
@queen of spoons: That sounds great! My local supermarket rarely has eggplants, however I'm fortunate enough to have a great little Indian market near me. The market almost always has eggplants; and a much thinner Asian style that has tiny seeds. While the big supermarkets only have (occasionally) the big eggplants with lots of bitter seeds.
I like my eggplant Indian style. Here's my 'not really a recipe' version:
Peel and slice the eggplant in about 1/2 inch slices. Salt and lay on paper towels or in a colander while you start your rice and get everything else going. This is to drain some of the liquid out. Some people say it's go get the 'bitterness' out, but I think the taste depends more on a fresh eggplant. I go through the draining process because I like the ending texture better.
Start your rice.
Chop a small onion and mince about a tablespoon each of fresh ginger and garlic. Remove the lid from a can of diced tomatoes. Measure out 2 teaspoons each of cumin and turmeric. Squeeze the eggplant with paper towels and cut into about 1/2 dice.
Heat some oil in a large skillet or wok. Saute the onion until just translucent. Add the ginger and garlic for a minute or two, then the cumin & turmeric. Stir together for another few minutes. Add the eggplant, then the tomatoes. Bring to bubble and reduce to simmer for about 10 minutes.
Serve over hot rice. Cilantro is nice garnish if you like it.
Oh, a Baba Ghanoush sandwich is pretty good. Spread Baba Ghanoush on whole wheat bread, both top and bottom sides. Then layer sliced tomatoes, cucumber, and a lettuce element (use sprouts, spinach or lettuce). Dress the veggies with salt, pepper, oil and vinegar. The top and bottom layer of Baba Ghanoush will keep the oil and vinegar from soaking the bread for storing a long time at room temp to bring for lunch.
Or use a pita pocket with the inside coated with Baba Ghanoush.
Baba Ghanoush, it's like Hummus--used as a spread on flat bread, or in sandwiches.
You'll need tahini tho...at middle eastern stores, and some supermarkets. But the glass jar type instead of the stuff in the tin. Store in the fridge like peanut nut butter for longer shelf life after opening.
Cut the eggplant in half and roast with some oil. Scoop out the eggplant, leaving the skin, and mash with the Tahini, garlic, lemon juice and olive oil. Serve on pita bread or chips.
It should last several days in the fridge tightly sealed. Put some olive oil over it for storage.
The lemon helps it last. So basically, about as long Hummus.
14 Comments
I made this last night--it's easy and delicious!
http://momofukufor2.com/2010/06/nasu-dengaku-miso-glazed-eggplant-recipe/
4 servings
Ingredients:
* • 2 large eggplants (about 2 3/4 pounds total)
* • Salt
* • 1 medium onion, finely chopped (about 1 cup)
* • 3 to 4 vine ripened tomatoes, coarsely chopped (about 1 3/4 cups)
* • 3 to 6 cloves garlic, finely chopped
* • 1 tablespoon chopped flat leaf parsley, or more to taste
* • 1/2 to 2/3 cup olive oil
* • 1 teaspoon sugar
* • 1 medium lemon, cut into quarters, for garnish
Directions:
Preheat the oven to 325 degrees.
Cut the eggplants in half lengthwise. Placing them flesh side up, make several diagonal slashes in the flesh without piercing the skin. Lightly season with salt.
Combine the onion, tomatoes, garlic, parsley, salt to taste and about half of the oil in a medium bowl; mix well.
Place the eggplant halves in a roasting pan, flesh side up. Divide the vegetable mixture evenly among them, using it to cover the eggplant flesh completely. Cover with aluminum foil and bake for about 1 hour. Remove from the oven; lightly shake each half so the vegetable mixture settles into the slashed flesh.
Combine the remaining oil and the sugar; pour it over the eggplant halves. Cover and return to the oven; bake for 30 to 35 minutes or until the eggplants have softened and started to collapse.
Before serving, spoon over any oil that has collected in the pan.
Serve with lemon quarters on the side.
349 calories, 28g fat, 4g saturated fat, n/a cholesterol, 53mg sodium, 26g carbohydrates, 12g dietary fiber, 12g sugar, 4g protein.
Peel and slice the eggplant in about 1/2 inch slices. Salt and lay on paper towels or in a colander while you start your rice and get everything else going. This is to drain some of the liquid out. Some people say it's go get the 'bitterness' out, but I think the taste depends more on a fresh eggplant. I go through the draining process because I like the ending texture better.
Start your rice.
Chop a small onion and mince about a tablespoon each of fresh ginger and garlic. Remove the lid from a can of diced tomatoes. Measure out 2 teaspoons each of cumin and turmeric. Squeeze the eggplant with paper towels and cut into about 1/2 dice.
Heat some oil in a large skillet or wok. Saute the onion until just translucent. Add the ginger and garlic for a minute or two, then the cumin & turmeric. Stir together for another few minutes. Add the eggplant, then the tomatoes. Bring to bubble and reduce to simmer for about 10 minutes.
Serve over hot rice. Cilantro is nice garnish if you like it.
Or use a pita pocket with the inside coated with Baba Ghanoush.
You'll need tahini tho...at middle eastern stores, and some supermarkets. But the glass jar type instead of the stuff in the tin. Store in the fridge like peanut nut butter for longer shelf life after opening.
Cut the eggplant in half and roast with some oil. Scoop out the eggplant, leaving the skin, and mash with the Tahini, garlic, lemon juice and olive oil. Serve on pita bread or chips.
The lemon helps it last. So basically, about as long Hummus.