Eggplant Recipes

Other ideas on eggplant - grill it either on the grill or in foil pouches - brush with olive oil and your choice of spices. Bread it - slice, dip in milk (some dip in egg), dip in bread or cracker crumbs and cook in skillet with either non-stick spray or olive oil - cook a few minutes on each side (depending on thickness) until fork goes in easily. Stew it - good cut up and mixed in with various soups, stews, etc

Some recipes on the Iowa State Extension site are here.

Stuffed Eggplant

• l lb hamburged, cooked and drained
• 1 c cooked rice
• 1/4 c shredded cheese
• 1 med tomato, diced
• 6-8 eggplant (medium to larger)
• salt, pepper and other seasonings to taste

Mix stuffing ingredients and let sit for 5 minutes. Cut off tops of eggplant and remove seed cavity - making a cavity sufficient for stuffing. Stuff hamburger mixture into eggplant. Place eggplant in a greased 9x13" cake pan. Bake at 400 degrees F for 35-45 minutes depending on wall thickness of eggplant..

Substitution: 2.5 c black beans for hamburger.

Note: Stuff some bell peppers or Beaver Dams and have both eggplant and peppers on the menu!

T Faux

Eggplant Parmesan

• 3 T. olive oil
• 2-4 cloves garlic, crushed
• 1/2 cup chopped green pepper
• 1 cup chopped onion
• 5 cups chopped tomatoes
• chopped tomatoes
• 1/2 tsp. dried basil
• salt & pepper
• 3/4 cup plain dry breadcrumbs
• 1/2 cup finely grated Parmesan, plus 2 tablespoons for topping
• 1-2 eggs beaten along with 2 tablespoons water or milk
• 2 medium eggplants, peeled and sliced into 1/2 inch rounds
• 1 cup shredded mozzerella
  Preheat oven to 375 degrees. Brush baking sheet with oil; set aside. In a wide, shallow bowl whisk together eggs with either water or milk. In another bowl combine breadcrumbs and 1/2 cup parmesan cheese, basil and season with salt and pepper. Dip eggplant slices in egg mixture and then dredge in breadcrumb mixture, coating well; place on baking sheet. Bake until golden brown on bottom for about 20 minutes. Turn slices; continue baking until browned on other side; about 20 minutes. Remove from oven, leave oven temp at 375 degrees.
  
  While eggplant is in the oven, heat oil and saute' garlic, green pepper, and onions. Add tomatoes, basil, salt and pepper. Cook/simmer 30 minutes.
  
  Place eggplant on the bottom of a 9 X 13 inch baking dish that has been brushed with olive oil. Cover the eggplant with the tomato mixture (may need to drain off some of the excess liquid from tomatoes). Sprinkle top with remaining parmesan cheese and mozzerella cheese. Bake about 20-30 minutes until sauce is bubbling and the cheese is melted. Let sit 5-10 minutes before serving.
  
  D Wright

Baba Ghannuj

1 lrg eggplant
1-2 cloves garlic
salt to taste
4 T tahini
1/4 c water
1/4-1/2 c lemon juice (or tomato juice)
parsely or pomengranate seed for garnish
1T olive oil

Eggplant may be baked or grilled over a flame until well done. Preferrably grilled. Peel off skin and place all ingredients in blender and blend well (blend slow) until desired texture (chucky or pasty). Serve as a dip or spread with flat bread.

L Peterson

Baba Ghanouj II
• 1 large eggplant
• 3 tablespoons sesame tahini
• 2 cloves garlic, minced
• 2 tablespoons nonfat yogurt
• 1/2 cup parsley, chopped
• juice from 2 lemons
• 1/2 teaspoons salt
• 2 tablespoons plus 1 teaspoon organic extra virgin olive oil
Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350°F until soft and wilted, about 20 minutes.
Scoop out pulp into a bowl; add the rest of the ingredients and mash together for a chunky texture or purée in a blender (before adding parsley) for a smooth texture.
Garnish with more parsley, and drizzle with 1 tsp of olive oil. Serve with warm pita bread or crackers.
Stuffed Eggplant
• 6 small/medium eggplant
• 1 pound ground beef, cooked
• 1 cup rice, cooked
• 1 cup cheddar cheese, shredded
• 1 tsp each salt, garlic powder, marjoram (or other spice)
Cut Eggplant’s top off. Scoop our seeds. Mix ingredients together and add to the hollowed out spot inside each eggplant. Place onto cookie sheet with sides and ½ inch water in the pan. Bake at 350 for 20-25 minutes, covered.

Eggplant Rollatini with Corn Bread Stuffing
From Madison, D. (1997). Vegetarian cooking for everyone. New York: Broadway.

Makes 10 to 12 rolls serving 4 to 6

Ingredients
2 large globe eggplants, about 3 lbs in all
Salt
Corn bread stuffing (recipe follows)
Spaghetti sauce
About ¼ cup olive oil
Chopped marjoram, basil or parsley

Preparation
Slice the eggplant lengthwise no thicker than 1/3 inch or they’ll be difficult to roll later. Sprinkle both sides with salt and let stand an hour (this helps to remove bitterness). Rinse and blot dry. Meanwhile, prepare the stuffing and the sauce if you haven’t already.

Brush the eggplant with oil and grill, bake, fry or broil on both sides until tender. They should be flexible, but if they’re dry looking, don’t worry. Just stack them on top of each other as they finish cooking—the heat will soften them.

Mound about 2 T stuffing at the widest end of each piece, roll into a cylinder, and secure with a toothpick. Place seam side down in a lightly oiled baking dish large enough to hold the eggplant rolls in a single layer. Cover the dish with aluminum foil.

When ready to eat, preheat the oven to 400 degrees F. Bake until the eggplant rolls are heated through, about 25 minutes. Spoon a little sauce on each plate and set the rolls on top. Remove the toothpicks and garnish with the chopped herb.

Corn Bread Stuffing
Ingredients
2 T vegetable oil
1 onion, finely chopped
1 T chopped fresh sage or 1 t dried
½ teaspoon dried oregano
2 cups crumbled corn bread
1 egg
Salt and freshly milled pepper

Preparation
Heat the oil in a medium skillet. Add the onion and herbs and cook over medium heat until soft and lightly browned, about 12 minutes. Mix with the corn bread and egg and season with salt and pepper to taste. Work the mixture together with your hands so that it’s evenly moistened. If it seems dry, add a little water.

Ratatouille
1 lb of yellow onions, chopped
3 cloves garlic, crushed
1 lb zucchini, chopped
1 lb yellow squash, chopped
Bell peppers, seeds removed, chopped into 1/2 inch square pieces:
--1 lb green bell peppers
--1/2 lb red bell peppers
--1/2 lb yellow bell peppers
1 lb eggplant, 1/2 inch cubes
1 lb fresh ripe tomatoes
1/4 cup olive oil
salt to taste
2 sprigs thyme
1 bay leaf
1 sprig rosemary
3/4 cup vegetable stock (or thin tomato juice)
fresh ground pepper to taste

1. Preheat oven to 400 degrees F.
2. Using a large oven-proof pan over medium high heat, saute onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
3. While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.
4 Repeat process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.

5 When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase theheat to high and stir, making sure they don't stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven for one hour.
6 Boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife. Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, set aside.
7 After the vegetables have been in the oven for an hour, remove from oven, drain vegetables in a colander set over a bowl. Clean browned bits (if any) off bottom of pan with a paper towel. Return any liquid to the pan and reduce to a thick glaze over medium high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.
8 When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.
9 When ready to serve, remove the bay leaf, and season to taste with salt and pepper.