Cookbooks

Does anyone have any good eggplant recipes???

I have alot of eggplant this year!!!

ROLLED STUFFED EGGPLANT

1 c. vegetable oil
2 cans (28 oz. each) crushed tomatoes with puree
1 can (8 oz.) tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
4 c. plain bread crumbs
2 c. sifted all-purpose flour
4 eggs
1/4 c. milk
2 eggplants (1 lb. each)
2 containers (15 oz. each) ricotta cheese
1 pkg. (8 oz.) Mozzarella cheese, grated
1/2 c. grated Parmesan cheese
2 c. chopped parsley

1. Saute garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. pour into saucepan. Bring to boiling, lower heat, simmer partially covered, 30 minutes. Reserve.
2. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplant; cut lengthwise into 1/8 inch thick slices. Dip into egg mixture, dredge with flour mixture, shaking off excess. Set on wax paper.

3. Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling.

4. Combine ricotta, Mozzarella, Parmesan, parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass.

5. Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish.

Bake at 450 degrees for 30 minutes. Makes 15 servings (30 rolls).

TO MAKE AHEAD: Prepare rolls early in day; bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above.

or

BAKED STUFFED EGGPLANT

12 6-by-2 inch eggplants
1/2 c. vegetable oil (approximately)
2 tbsp. butter
1 lg. onion, finely chopped
1/2 lb. lean ground lamb
1 med. tomato, peeled, seeded and finely chopped
1 sm. green pepper, seeded, deribbed, and finely chopped
2 tbsp. finely chopped parsley
Salt and freshly ground black pepper to taste
1 lg. clove garlic, finely chopped
1 lg. tomato, peeled, seeded, and chopped
1/2 c. water or broth
1 tbsp. freshly squeezed and strained lemon juice

Remove the stems and hulls from the eggplants and discard. Peel each eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of skin between, making a striped design.
In a heavy skillet heat the oil over moderate heat. Add the eggplants and saute until soft on all sides, adding more oil if necessary. Arrange in a single layer in a shallow flameproof or ovenproof pan.

Add the butter to the skillet and heat. Add the onion and saute until soft but not browned, stirring frequently. Add the lamb and cook until lightly browned, breaking it up with the back of a spoon or fork. Stir in the tomato and green pepper and cook 5 minutes. Add the parsley, salt and pepper, and garlic, mix well, and remove from the heat.

Transfer each eggplant to a plate, leaving the oil in the pan. Slit lengthwise to within 1 inch of both ends on one side only. Stuff the pocket with several spoonfuls of the meat mixture. Return the eggplants to the pan, arranging them next to one another, slashed sides up. Place the tomato over the eggplants, sprinkle with additional salt and pepper, and pour in the water. Cover and simmer gently 40 minutes or bake in a preheated 350 F. oven 40 minutes. Add the lemon juice and cook 10 minutes or until the eggplants are tender. Serve with a pilaf or crusty bread and a green salad.

Serves 4.

or

ITALIAN EGGPLANT

1 medium eggplant, * see note
1/2 cup butter, melted
3/4 cup dry bread crumbs
1/4 teaspoon salt
13 ounces spaghetti sauce, with mushrooms
1 tablespoon oregano
1 cup mozzarella cheese, shredded

Dip eggplant in butter, then in mixture of bread crumbs and salt. Place in buttered casserole dish. Spoon spaghetti sauce on top. Sprinkle with oregano leaves and cheese. Bake for 15 to 20 minutes at 350 F.
* Pare eggplant and cut into 1/2-inch slices.

Serving Size: 4

or

EGGPLANT AND SAUSAGE PENNE

1 eggplant, diced small
1 lb. italian sausage
1/2 c. red wine
2-3 whole garlic cloves, peeled
1 1/2 – 2 c. beef broth
700 g. canned whole tomatoes, drained and crushed by hand
Olive Oil

Saute eggplant and garlic in olive oil until eggplant is soft. Remove to a plate. In the same pan, cook the sausage. Add the red wine and scrape up any brown bits on the bottom of the pan. Reduce the liquid. Add broth and the hand-crushed tomatoes. Return eggplant to the pan and salt to taste. Simmer up to one hour until the liquid has reduced slightly and sauce has thickened. Serve over penne or any other hearty shaped pasta.

or

EGGPLANT AND CILANTRO DIP

4 large eggplants (preferably the long, purple variety)
2 large bunches of cilantro
1 cup olive oil
2 garlic cloves (optional)
1/2 dried hot peperoncino (chili pepper), optional
2 limes
1 tablespoon oregano flakes, dried
salt and pepper (to taste)

Clean the eggplants and remove the green ends. Put them into a microwave oven at full setting for about 30 minutes or until very soft and mushy (you can use a conventional oven at 350º but I prefer the microwave oven).
Meanwhile, put most of the olive oil into a blender with the garlic an chili peppers (both optional, but recommended) and 1/2 teaspoon of salt and process until homogeneous, then add the bunches of cilantro (you should remove only the hardest stems) to obtain a very nice green liquid paste. Don’t be conservative with the quantities of cilantro! Add the remaining olive oil if you have enough cilantro.

When the eggplants have cooled enough, proceed to scoop out all the pulp with a spoon. You will discard only the skin. Put all the pulp into a processor to obtain a smooth paste, or manually mash it with a fork, etc. Put the processed pulp into a bowl and add the cilantro mix, the oregano and the juice of the limes. Thoroughly mix and adjust the salt and pepper to taste. Let it set for one hour if possible in the fridge.

This dip should be served with small bread slices or Crostini. Great for wine and cocktail parties. The best wine for it should be a strong woody Chardonnay or a light red wine (a rose wine should be OK, too.)

or

BAKED EGGPLANT CASSEROLE

1 lb. eggplant, peeled
1/2 c. dried bread crumbs
1/2 c. evaporated milk
1/4 c. whole milk
1/4 c. butter, melted
1/4 c. finely chopped onion
1/4 c. finely chopped bell pepper
1/4 c. finely chopped celery
2 eggs, slightly beaten
1/4 c. chopped pimiento
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. sage
1 1/2 c. grated cheese

Cut eggplant into 1″ cubes and soak in salt water in refrigerator overnight or at least 6 hours; drain. Place in pan, cover with water and simmer until tender. Soak bread crumbs in milk. Saute onion, bell pepper and celery in melted butter until tender. Drain eggplant, mix with vegetables, and bread crumbs. Add eggs, pimiento and seasonings. Blend well. Place in greased baking dish and bake at 350 degrees for 45 minutes. Top with grated cheese and return to oven until cheese melts.

or

BAKED EGGPLANT

1 eggplant
1 egg
1 onion (med. size)
butter
Salt & pepper
Velveeta cheese

Peel eggplant and cut into cubes, cook in salted water until tender and drain. Butter baking dish. Add egg, well beaten, onion chopped fine, salt and pepper, dots of butter. Top with Velveeta cheese. Bake in 350 degree oven for 40 minutes.

or

B-B-Q EGGPLANT

1/2 c. olive oil
2 tbsp. white wine vinegar
1 clove garlic, crushed
2 tsp. salt
1/4 tsp. oregano
1 lg. or 2 sm. eggplants cut in wedges, skin on

Marinate eggplant wedges, B-B-Q 20 or 50 minutes. Baste if marinade remains.

YUMMY, ENJOY! I Love Eggplant!

An Eggplant Recipe

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