🔕 🔔
Loading…

My Basket ()

All questions

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!

Kristen W. is a trusted home cook.

asked over 2 years ago
13 answers 1402 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added over 2 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 2 years ago

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...
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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

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

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 2 years ago

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... 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)

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 2 years ago

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

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added over 2 years ago

I've made this pickled eggplant and it's fantastic,
http://www.paultuorto.com...

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added over 2 years ago

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!

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 2 years ago

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.

2cf1cd1d 3af6 4df4 9218 18de84acecd0  londoneatslogo
added over 2 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Moussaka comes to mind.

And of course capunata, one of my favorites.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 2 years ago

Summer of Eggplant posted her great eggplant meat ball on her blog and linked it on food 52:
http://summerofeggplant...

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added over 2 years ago

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.

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added over 2 years ago

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