more eggplant!!

Still getting eggplant in the CSA box. I love eggplant, but I'm getting eggplant-ed out! I've done ratatouille, roasted eggplant, panko crusted and pan fried eggplant, north Indian-style smoked eggplant with ginger (delish!), sweet corn polenta with eggplant sauce, Thai eggplant-tofu-basil stir-fry, an Asian eggplant mushroom thing -- all multiple times! Out of ideas and two great big eggplants sitting on the counter - help!

  • 1774 views
  • 13 Comments

12 Comments

Review our Code of Conduct
Don't send me emails about new comments
sexyLAMBCHOPx
sexyLAMBCHOPx October 31, 2013

Have you tried this eggplant parmesan recipe? http://food52.com/recipes...

Review our Code of Conduct
Don't send me emails about new comments
Maedl
Maedl October 31, 2013

There is no such thing as too much eggplant. One of my favorite dishes is briami, a slow-roasted combination of eggplant, tomatoes, potatoes and herbs. See http://greek.food.com/recipe/briami-greek-oven-roasted-vegetables-59083
for one of the best recipes around. You can add whatever other vegetables you might have on hand, like fennel, zucchini, etc.

Pasta Norma comes to mind, as does imam baildi. For more recipes, look in Turkish, Greek, Italian, Sicilian and Middle Eastern cookbooks. Eggplant is an everyday food for all of these cuisines.

Review our Code of Conduct
Don't send me emails about new comments
summersavory
summersavory October 31, 2013

I love this recipe: http://desertcandy.blogspot.com/2010/08/moussaka.html
It can easily be adapted for a large eggplant instead of small ones. It may not use up all of your eggplant bounty, though.

Review our Code of Conduct
Don't send me emails about new comments
AntoniaJames
AntoniaJames October 31, 2013

There's an excellent recipe in the River Cottage Veg cookbook that I've made about three times since discovering it during the summer: http://www.rivercottage.net/recipes/pdf/aubergine-and-green-bean-curry/ If you need help with the conversions, let me know. I have the version from the cookbook printed in the U.S., so it has standard measures as well. It's outstanding! Plus, you end up with enough aromatic paste for another meal. It's one of my favorite recipes of 2013. ;o)

Review our Code of Conduct
Don't send me emails about new comments
hardlikearmour
hardlikearmour October 31, 2013

Whole Foods Market Cooking recently had an eggplant contest so perhaps you can find some inspiration there: http://wholefoodsmarketcooking.com/contests/289
Plus baba ganoush: http://food52.com/blog...

Review our Code of Conduct
Don't send me emails about new comments
HalfPint
HalfPint October 31, 2013

I've made this pickled eggplant and it's fantastic,
http://www.paultuorto.com/giustogusto/?p=1227

Review our Code of Conduct
Don't send me emails about new comments
Kristen W.
Kristen W. November 1, 2013

Wow, just reading these is making me fall back in love with eggplant - thanks for the wonderful suggestions! Maedi, the briami recipe sounds delicious, and I think I have every single ingredient it calls for on hand, to boot! Antonia James, this curry also sounds wonderful, and I at least have all the ingredients in the curry paste on hand (lemongrass came in this week's CSA box as well, as luck would have it. I would love the conversions, if it's not too much trouble. Yum, looking forward to some new eggplant dishes now!

Review our Code of Conduct
Don't send me emails about new comments
AntoniaJames
AntoniaJames November 8, 2013

Sorry for the delay, Kristen, in getting these to you. (I've been out of town.) 4 pounds (five large) eggplants (not sure about that "5 large," given that "large" here usually means over a pound), 1 1/4 cup roasted tomato sauce (I use canned diced tomatoes that I blitz with an immersion blender before measuring), 1 14-ounce can coconut milk (don't use "light"), 10 ounces of green beans and 2/3 cup of cashews. Hope you try/like the recipe. I'm making it again this weekend! ;o) P.S. When I make this, I use much less than 4 pounds of eggplant -- more like 2.5 -- with all the other ingredients about the same, except the coconut milk, which I use about half a can.

London_Eats
London_Eats November 1, 2013

How about going sweet? I recently saw this recipe for an Italian eggplant, ricotta and chocolate dessert. It looks interesting! See http://cookingwithrosetta.com/?p=1576

Review our Code of Conduct
Don't send me emails about new comments
PazzoNico
PazzoNico November 1, 2013

Moussaka comes to mind.

And of course capunata, one of my favorites.

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 November 8, 2013

Summer of Eggplant posted her great eggplant meat ball on her blog and linked it on food 52:
http://summerofeggplant.blogspot.com/2011/06/summer-of-eggplant-sequel.html

Review our Code of Conduct
Don't send me emails about new comments
Kristen W.
Kristen W. November 10, 2013

Hi AJ, thanks for getting back to me. I did make the recipe, and guesstimated on the conversions. Yes, five eggplants seemed excessive to me as well. I had two so I used two and that was plenty. Next time I think I'll use your idea to halve the coconut milk though-- it's a delightful dish but it did come out a bit soupy for my taste. For the passata I put canned San Marzano tomatoes (what I had on hand) through a food mill and then cooked it down a bit. I think I would have preferred a more roasted flavor and would do something different with the tomatoes next time. -- I found an adaptation of the passata from River Cottage online, so maybe I'd try that if I had the time. Anyhow, thanks so much for the inspiration; my eggplants have been happily devoured.

Review our Code of Conduct
Don't send me emails about new comments
Kristen W.
Kristen W. November 10, 2013

And Sam, an eggplant meatball sounds mighty intriguing -- will have to try that next time!

Review our Code of Conduct
Don't send me emails about new comments
Showing 12 out of 12 Comments Back to top
Recommended by Food52