Fresh farmers market eggplants in the fridge and no recipes. I know, I know. Dozens of ideas have been posted in the past year. But I wasn't paying attention, since these are so expensive at the usual grocery store that I never buy them.
Would you repeat a favorite recipe or 6? Is there a pecan-stuffed or pecan-coated eggplant recipe in your box?
midwesterner
2
baz_faz
Put Aubergine into the search engine. It comes up with 89 results. Ideas there, including some of mine.
Can't post more. I'm off to Switzerland in half an hour.
3
channamasala
do a search for baingan bharta, I don't have the time to type out the whole recipe.
I love babaghanoush - peel and roast the eggplant in olive oil with a little salt, garlic and cumin. Blend roasted eggplant with more garlic, olive oil, salt, black pepper, paprika and lemon juice. Allspice OK too. Add 2-3 heaping tablespoons of sesame tahini. Eat with pita.
Or make a Moroccan eggplant dip - roast eggplant chunks with diced tomato and onion (start cooking the onion first) in olive oil with lemon, black pepper, garlic and any other spices that suit your fancy. Eat on French bread or pita.
4
channamasala
eggplant bruschetta: roasted eggplant slices, roasted red pepper slices, olive, pesto and any creamy cheese that you like spread on toast.
Or make a Greek salad with eggplant.
yu xiang qie zi (Sichuanese 'eggplant seasoned with the seasonings we usually use on fish'): best with Asian (long) eggplants but you can use yours. Skin stays on. Cut into long chunks and carve diamond-shaped criss-crosses into it. Saute with veggie or pork oil with a little salt, soy sauce, red chili, ginger. In other pan, stir-fry ground pork, fermented black bean with chili, cilantro, onion, ginger, more red chili, soy sauce and maybe a touch of vinegar.
Top eggplant with pork based flavoring stuff. Eat with rice.
5
writeon
Channa - I dont know much about cooking with eggplant...
You say you peel it before roasting it? Does it not 'collapse' during roasting? If so, perhaps it doesnt matter.
For roasted eggplant slices - would you leave the skin on before cutting into slices and then roasting?
6
nicksun
MWer - you could grind up the pecans, or crush into small pieces and mix them in flour, coating the Solanum melongena/eggplant/aubergine/oberjean before frying them. Egg batter works well for coating before frying in oil, but I sometimes make it without the egg
This recipe is similar to what you would do.
7
azman
Hi,
I would use it to make Baba Ghaough(check the spelling when you google it) - an Eggplant dip from the middle east...... excellent served with flat bread .......
cheers
A
Pro tip
Lonely Planet
trusted partner
trusted partner