You could.slice into rounds, egg, breadcrumbs and fry each side in a bit of oil, or make
Richard Tills Eggplant Stack
Ingredients 2 eggplants ¼ pumpkin, seeded, peeled and cut into 1 cm slices 2 red peppers, seeded and each cut into three pieces 1 large onion peeled and cut into six slices 6 medium-sized flat mushrooms 2 tomatoes, sliced 6 tbsp ready-made pesto 6 tbsp grated Parmesan 4 tbsp olive oil Salt and pepper to season MethodPreheat oven to 180°C. Cut the eggplant into roughly 1cm thick slices, you will need 18 in total. Spread sliced eggplant, pumpkin and onion in a single layer in roasting dishes. Sprinkle with a little salt and oil and bake for 15 minutes then set aside to cool. Then do the same for the mushrooms and peppers and bake for 10 minutes. Remove from the oven and set aside to cool. On a baking sheet, assemble the stacks in the following order; start with a slice of eggplant, then some Parmesan, a slice of pumpkin, some pesto, a slice of onion, another of eggplant, some more Parmesan, a slice of tomato, a mushroom, more pesto, a red pepper, the remaining slices of eggplant and finally sprinkle with Parmesan. Bake for 15 to 20 minutes then serve. Makes 6 Stacks
cookessentials,
Feb 12, 2:42pm
I have a couple of good ones. Imam Bayeldi which is a Turkish stuffed eggplant and a lovely pumpkin eggplant and chickpea curry. I am going off for the day, so cant post till later tonight though.
iriegirl,
Feb 12, 5:14pm
This is one from the Austrailan Better homes and Gardens cook, Karen Martini and has got to be the nicest curry I've made! LAMB AND EGGPLANT CURRY 2 ½ tsp chickpea flour 600ml water 300ml plain yoghurt 2 large or 4 small eggplants 120ml vegetable oil 2 heaped tsp cumin seeds 2 heaped tsp fennel seeds 2 heaped tsp fenugreek seeds 2 Tbsp mustard seeds 2 onions, sliced lengthways 5 garlic cloves, sliced 3 long red chillies, sliced on the angle 8cm-piece fresh ginger, finely sliced 1 heaped tsp ground cumin 2 tsp ground turmeric 1 ½ tsp chilli powder 3 tsp salt flakes 900g lamb shoulder, diced 1 cup diced canned tomatoes 20 curry leaves, optional Cooked rice, to serve
TOMATO AND LIME CHUTNEY 4 large tomatoes, diced Juice of 2 limes ½ tsp dried chilli flakes 1 Tbsp brown sugar 3 tsp salt flakes ½ tsp celery seeds 1 large red onion, finely diced 4cm-piece fresh ginger, finely diced 2 Tbsp nigella seeds
Put flour and water in a bowl and whisk to combine. Add yoghurt and whisk until smooth. Set aside. Cut eggplants lengthways into strips, then cut each into 6 wedges. Heat some of the oil in a large, wide-based pan over a high heat and lightly brown the eggplant. Remove and drain on paper towel. Add a little more oil, toss in all seeds and cook for 1 ½ minutes. Add onion, garlic, chilli and ginger and cook for 2 minutes. Stir in spices and salt and cook for 1 minute. Add lamb, stir for 2 minutes, reduce heat to low and cook covered, for 10 minutes. Increase to medium heat, add tomato, yoghurt mixture and eggplant and bring to a simmer. Add curry leaves, then reduce heat to low and cook, half-covered, for 55 minutes or until meat is tender. TO MAKE CHUTNEY Combine all ingredients in a large bowl and leave to stand at room temperature for 10 minutes. Serve curry with chutney and rice.
cageyduchess,
Feb 13, 1:13am
BBQEGGPLANT TERIYAKI ¼cup each: mirin, Japanese soy sauce 1 tsp each grated fresh ginger , sesame oil 1 clove garlic crushed 2 large eggplants cut into 1 cm slices Oil spray 2 spring onions finely chopped 2 tsps toasted sesame seeds • Combine the mirin, soy sauce, ginger, sesame oil and garlic to make the teriyaki sauce. Set aside • Spray the eggplant on both sides with the oil spray. Cook eggplant slices on a pre heated BBQ turning frequently for 5-10 mins or until they are golden brown and tender. • Brush both sides of slices with sauce and continue to cook for a further 2 mins. Brush with sauce again and remove slices from BBQ • Place slices on plate sprinkle with spring onions and sesame seeds and drizzle with remaining sauce.
tielfan,
Feb 13, 2:29am
Yum, completely endorse Imam Bayildi. Used to eat it all the time when I lived in Turkey.Eggplant is the national vegetable, so it's cooked a huge variety of ways but Imam Bayildi has the most fame attached to it (it means 'the Imam fainted').
Eggplant Parmigiana: think of it like making lasagna but using crumbed eggplant slices instead of the pasta. Dip slices of eggplant in milk and then breadcrumbs, lay in a sprayed baking sheet, spray with oil and bake in oven 15 mins, Turn, spray other side, bake another 10 mins or until tender. (you can also fry them but uses heaps of oil and they are pretty greasy) Layer in a casserole with your favourite bolognaise sauce (or just a jar of pasta sauce for an easy/vegetarian option) and also cheese sauce, ending up with layer of cheese sauce and some grated cheese - parmesan ideally. Bake med oven for 30 mins till golden and bubbly - yum!
tarshlove,
Feb 13, 9:28pm
Roasted Eggplant Lasagna with Rosemary
Ingredients
One large eggplant, diced, 12 tomatoes, quartered, 2 onions, sliced, 3 tablespoons fresh rosemary, finely chopped, 1/3 cup olive oil, 12 'instant' lasagna sheets, 300g ricotta cheese, 150g Parmesan cheese, salt and freshly ground black pepper
Preheat oven to 180 C. Spread the eggplant, tomatoes, onion and rosemary over a baking tray and drizzle with olive oil. Season with salt and pepper. Bake in the oven for about 20 minutes. Make the Bechamel Sauce: Heat the milk and the bay leaf in a saucepan and bring to the boil. Remove from heat and discard bay leaf. Melt the butter in a separate saucepan and then add the flour. Cook for several minutes, stirring constantly with a wooden spoon. Pour in the milk slowly, stirring constantly, until the milk has blended in smoothly. Bring to the boil then reduce heat and cook, stirring all the while, until the sauce has thickened. Add the nutmeg and season with salt and pepper. Pour a thin layer of bechamel sauce over the base of a large baking dish. Lay 3 sheets of lasagna noodles on top, spread with one quarter of the ricotta cheese, then spread with a quarter of the eggplant mixture. Then cover with a layer of the bechamel sauce. Repeat these layers 3 more times, until all the ingredients are used, finishing with a layer of bechamel sauce. Sprinkle the top with Parmesan cheese. Bake for 30 - 40 minutes or until the top is golden and the pasta is cooked. Serve with a green salad.
tarshlove,
Feb 13, 9:32pm
Aubergine and Red Wine Lasagna Aubergine is also known as eggplant.
Ingredients 1 packet 'instant' lasagna sheets, 2 large aubergines, ½ cup olive oil, 2 tablespoons fresh Thyme, chopped, 2 tablespoons fresh Oregano, chopped, 1 large clove garlic, finely chopped, salt and pepper,
Tomato Sauce 3 tablespoons olive oil, 2 large onions, finely chopped, 2 cans of peeled tomatoes or 1kg ripe tomatoes diced, ½ cup red wine, 2 tablespoons fresh Basil, chopped, 3 tablespoons tomato paste, 1 teaspoon brown sugar, salt and pepper
Bechamel Sauce 2 tablespoons butter, 2 tablespoons flour, 300ml milk, 2 free-range eggs, salt and pepper, 250g tasty cheese, grated
Slice the eggplants into 1cm-wide slices and sprinkle both sides with salt. Put aside. Make the tomato sauce. Heat the oil in a frying pan and add onion. Fry gently for about 10 minutes until onion is soft. Add tomatoes, tomato paste, sugar, red wine, fresh basil, salt and pepper. Simmer for 15 minutes. Thoroughly wash the aubergine slices and then gently pat the slices dry. In a bowl, mix the oil, thyme, oregano, garlic, salt and pepper together. Brush each side of the eggplant slices in the oil mixture and place on a grill tray and grill until lightly brown on each side. Make the Bechamel sauce. Melt butter in a saucepan. Add flour and stir over a low heat for 2 minutes. Gradually add milk while stirring constantly. Once thickened, remove from heat and season to taste. In a separate bowl whisk eggs and then ad the eggs and most of the grated cheese to the sauce mixture (keep a little aside for sprinkling on top). In a large dish, ladle in enough tomato sauce to cover the base. Place a single layer of lasagne sheets on top. Add a layer of the grilled aubergine slices. Repeat this process until the dish is three-quarters full. Pour the Bechamel sauce over the top layer. Sprinkle with the remaining cheese and bake at 180 C for 45 minutes or until browned.
patsy3,
Feb 14, 12:35am
I googled this, and I think it is the one my sister makes and is just devine with the nuts and currants (could use crasions) She made it heaps last summer. * 2 medium aubergines * 1 clove garlic, crushed to a paste with a little salt * juice of half a lemon or 1 tablespoon wine vinegar * 3 tablespoons extra virgin olive oil * 2 tablespoons pine nuts * 2 spring onions, sliced * 1 tablespoon currants soaked in 2 tablespoons hot water for 5 minutes then drained * bunch coriander leaves * salt and pepper
Method
Set oven fan-grill or grill to 200C. Place the aubergines on a baking dish, prick 3 times with a fork, and put in the top third of the oven. Grill until the skin on the top has blackened, then turn and grill the bottom. Turn twice more, until the skin is blackened on all sides and the aubergines very soft when pressed. The whole process will take 15- 20 minutes.
Take the soft aubergines out of the oven, leave until cool enough to handle and peel away the skin. Cut the flesh into small dice. Put in a large bowl. Add the crushed garlic, lemon juice and extra virgin olive oil. Stir and set aside while you prepare the added ingredients.
Fry the pine nuts for a couple of minutes in a little olive oil, stirring all the time, until they are golden. Lift out and add to the aubergine. Add the sliced spring onions, soaked currants and coriander leaves. Check seasoning, adding pepper and more salt as needed
amy158,
Feb 12, 12:17am
does any1 have any good yummy recipes! thanks
iriegirl,
Feb 12, 5:14pm
This is one from the Austrailan Better homes and Gardens cook, Karen Martini and has got to be the nicest curry I've made! LAMB AND EGGPLANT CURRY 2 ½ tsp chickpea flour 600ml water 300ml plain yoghurt 2 large or 4 small eggplants 120ml vegetable oil 2 heaped tsp cumin seeds 2 heaped tsp fennel seeds 2 heaped tsp fenugreek seeds 2 Tbsp mustard seeds 2 onions, sliced lengthways 5 garlic cloves, sliced 3 long red chillies, sliced on the angle 8cm-piece fresh ginger, finely sliced 1 heaped tsp ground cumin 2 tsp ground turmeric 1 ½ tsp chilli powder 3 tsp salt flakes 900g lamb shoulder, diced 1 cup diced canned tomatoes 20 curry leaves, optional Cooked rice, to serve
TOMATO AND LIME CHUTNEY 4 large tomatoes, diced Juice of 2 limes ½ tsp dried chilli flakes 1 Tbsp brown sugar 3 tsp salt flakes ½ tsp celery seeds 1 large red onion, finely diced 4cm-piece fresh ginger, finely diced 2 Tbsp nigella seeds
Put flour and water in a bowl and whisk to combine. Add yoghurt and whisk until smooth. Set aside. Cut eggplants lengthways into strips, then cut each into 6 wedges. Heat some of the oil in a large, wide-based pan over a high heat and lightly brown the eggplant. Remove and drain on paper towel. Add a little more oil, toss in all seeds and cook for 1 ½ minutes. Add onion, garlic, chilli and ginger and cook for 2 minutes. Stir in spices and salt and cook for 1 minute. Add lamb, stir for 2 minutes, reduce heat to low and cook covered, for 10 minutes. Increase to medium heat, add tomato, yoghurt mixture and eggplant and bring to a simmer. Add curry leaves, then reduce heat to low and cook, half-covered, for 55 minutes or until meat is tender. TO MAKE CHUTNEY Combine all ingredients in a large bowl and leave to stand at room temperature for 10 minutes. Serve curry with chutney and rice.
tielfan,
Feb 13, 2:29am
Yum, completely endorse Imam Bayildi. Used to eat it all the time when I lived in Turkey.Eggplant is the national vegetable, so it's cooked a huge variety of ways but Imam Bayildi has the most fame attached to it (it means 'the Imam fainted').
Preheat oven to 180 C. Spread the eggplant, tomatoes, onion and rosemary over a baking tray and drizzle with olive oil. Season with salt and pepper. Bake in the oven for about 20 minutes. Make the Bechamel Sauce: Heat the milk and the bay leaf in a saucepan and bring to the boil. Remove from heat and discard bay leaf. Melt the butter in a separate saucepan and then add the flour. Cook for several minutes, stirring constantly with a wooden spoon. Pour in the milk slowly, stirring constantly, until the milk has blended in smoothly. Bring to the boil then reduce heat and cook, stirring all the while, until the sauce has thickened. Add the nutmeg and season with salt and pepper. Pour a thin layer of bechamel sauce over the base of a large baking dish. Lay 3 sheets of lasagna noodles on top, spread with one quarter of the ricotta cheese, then spread with a quarter of the eggplant mixture. Then cover with a layer of the bechamel sauce. Repeat these layers 3 more times, until all the ingredients are used, finishing with a layer of bechamel sauce. Sprinkle the top with Parmesan cheese. Bake for 30 - 40 minutes or until the top is golden and the pasta is cooked. Serve with a green salad.
tarshlove,
Feb 13, 9:32pm
Aubergine and Red Wine Lasagna Aubergine is also known as eggplant.
Ingredients 1 packet 'instant' lasagna sheets, 2 large aubergines, ½ cup olive oil, 2 tablespoons fresh Thyme, chopped, 2 tablespoons fresh Oregano, chopped, 1 large clove garlic, finely chopped, salt and pepper,
Tomato Sauce 3 tablespoons olive oil, 2 large onions, finely chopped, 2 cans of peeled tomatoes or 1kg ripe tomatoes diced, ½ cup red wine, 2 tablespoons fresh Basil, chopped, 3 tablespoons tomato paste, 1 teaspoon brown sugar, salt and pepper
Bechamel Sauce 2 tablespoons butter, 2 tablespoons flour, 300ml milk, 2 free-range eggs, salt and pepper, 250g tasty cheese, grated
Slice the eggplants into 1cm-wide slices and sprinkle both sides with salt. Put aside. Make the tomato sauce. Heat the oil in a frying pan and add onion. Fry gently for about 10 minutes until onion is soft. Add tomatoes, tomato paste, sugar, red wine, fresh basil, salt and pepper. Simmer for 15 minutes. Thoroughly wash the aubergine slices and then gently pat the slices dry. In a bowl, mix the oil, thyme, oregano, garlic, salt and pepper together. Brush each side of the eggplant slices in the oil mixture and place on a grill tray and grill until lightly brown on each side. Make the Bechamel sauce. Melt butter in a saucepan. Add flour and stir over a low heat for 2 minutes. Gradually add milk while stirring constantly. Once thickened, remove from heat and season to taste. In a separate bowl whisk eggs and then ad the eggs and most of the grated cheese to the sauce mixture (keep a little aside for sprinkling on top). In a large dish, ladle in enough tomato sauce to cover the base. Place a single layer of lasagne sheets on top. Add a layer of the grilled aubergine slices. Repeat this process until the dish is three-quarters full. Pour the Bechamel sauce over the top layer. Sprinkle with the remaining cheese and bake at 180 C for 45 minutes or until browned.
bev00,
Feb 14, 5:09am
for the last of the eggplants
ruby19,
Feb 14, 1:11pm
Grilled aubergines with spicy chickpeas & walnut sauce 4 tbsp olive oil 1 onion , finely chopped 1 red chilli , deseeded and finely chopped 2cm piece ginger , finely chopped ½ tsp each ground cumin , coriander and cinnamon 400g can chickpeas , rinsed and drained 200g tomatoes , chopped juice ½ lemon 2 aubergines , sliced lengthwaysWalnut Sauce 200g tub Greek-style yogurt 1 garlic clove , crushed 25g walnuts , chopped handful coriander leaves, roughly chopped Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice. Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden. Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
ruby19,
Feb 14, 1:14pm
I don't add the walnuts to the sauce, and also i use mint & garlic, instead of the coriander.i also add moroccan spice to the eggplant slices, which i bake in the oven, until goldenand soft.This has been our fav salad of the year!
nauru,
Feb 15, 1:19pm
Eggplant, Kumera and Butter Bean Curry
1 cup each sliced eggplant & cubed kumera 1 cup sliced butter beans - can use green beans instead 2 cl garlic chopped 1/2 teasp each cumin seeds, cumin powder, turmeric powder, ground coriander,1/2 curry powder 4-6 curry leaves and good pinch chilli flakes 1 teasp salt 1/2 cup stock 1 cup chopped spinach 1/2 -1 cup coconut cream chopped fresh coiander and oil for cooking Mix spices together and saute in a little oil until aromatic. Add chopped veges and cook 5 minutes. Add stock & salt and cook until veges are cooked through. Add spinach and stir then add coconut cream 1/2 cup at a time and stir until thickened. Add coriander before serving. Serve with coconut rice.
You can use whatever mix of veges you like in this recipe. I sometimes use courgette or pumpkin instead of the eggplant and add cooked chickpeas. You can also increase or decrease the amount of chilli flakes used.
happs1,
Feb 19, 1:48am
I am trying your dish tonight Nauru . Thank you for posting . Im using pumpkin and courgette and eggplant .
rarogal,
Feb 19, 8:43pm
EGGPLANT & BASIL PASTA
Penne Pasta I Egg Plant Olive Oil
2 cups grated parmesan cheese
Cook pasta in boiling, salted water, drain & reserve water Saute egg plant in oil until golden, adding more oil if necessary
2 cups sweet basil leaves ½ cup pine nuts 1 clove garlic Put into food processor and add 2/3 cup EVOO Process
Add 1/3 Parmesan to Pesto, process. Add 1/3 Parmesan to cooked, drained pasta and stir well Add eggplant mixture to pasta Add some reserved pasta water if you need to Top with remaining cheese
I missed the quantity of Parmesan Cheese for this recipe, i heard her say "it sounds like a lot of cheese" so I had to go with my intuition - an experienced cook might advise. Haven't made it yet, but can't wait to.
rarogal,
Feb 19, 8:44pm
Nauru, yours sounds delish!
bev00,
Aug 31, 4:31am
Eggplant Fritters
1 Med eggplant (about 1 cup mashed) 2 cm grated ginger 2 tsp baking powder 3 tblesp flour pinch salt little black pepper 1 tbsp butter
Peel. slice and cook eggplant in salt water until tender. Add grated ginger to water while its cooking. When cooked, drain and mash.
Cool mashed eggplant a little, add beaten egg, flour, baking powder, salt, pepper and softened butter. Blend well, drop tablespoons into hot oil (just enough to stop them sticking), you can increase recipe for more people as this makes only about 8 fritters.
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