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AJVAR (ROASTED PEPPERS & EGGPLANT)
Yield: 6 Servings

12 Fresh red New Mexican chiles
4 Meduim eggplants
3/4 c Olive oil or corn oil
1 Large onion, minced
3 Large garlic cloves, chopped
2 tb Lemon juice
2 tb Red wine
Salt/pepper to taste
Parsley for garnish

Roast the peppers and eggplant over charcoal or gas flame, or bake
in a preheated oven at 475 deg. F until the skins are blistered and
black. Place the roasted vegetables in a paper bag and let them steam
in their own heat for 10 minutes. Peel off and discard the burnt
skins along with the stems and seeds. Mash the pepper and eggplant
pulp together to form a homogeneous mass, either smooth or slightly
chunky, as desired.
Heat 3 tablespoons oil in a large skillet and saute the onion until
very soft. Add the garlic and cook 2 minutes lomger. Remove from heat
and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle
remaining oil into the mixture, stirring constantly to incorporate
all the oil. Add lemon juice and vinegar, salt and pepper to taste.
Transfer to a serving bowl and garnish with parsley.
Serve as an appetizer spread on thick slices of country-style white
bread, or flat pita bread, or use as a side dish to accompany grilled
or roasted meats.




822

CALCIUM-RICH: MICROWAVE EGGPLANT PARMESAN
Yield: 6 Servings

1 md Eggplant [1 lb]
1 Egg
2 tb Milk
1 c Dry bread crumbs,
-Italian-seasoned
1 3/4 c Spaghetti sauce
2 c Mozzarella, part-skim,
-shredded
2 tb Parmesan, freshly grated

The microwave eliminates having to fry the eggplant to make this dish.

Peel eggplant; cut into 1/4-inch thick slices.

In shallow bowl, beat egg with milk. Spread bread crumbs in shallow
plate. dip eggplant slices into egg mixture then into crumbs to coat
well.

Arrange half of the eggplant in 10-inch microwaveable plate lined with
paper owels. Microwave, uncovered, at High for about 4 minutes or
until tender, rearranging slices once halfway through cooking time.
Repeat with remaining eggplant.

Spread 1/4 cup of the spaghetti sauce in 8-inch square microwaveable
baking dish. Layer half of the eggplant, half of the mozzarella and
half of the remaining spaghetti sauce in dish; repeat layers.
Sprinkle with Parmesan cheese.

Microwave, covered, at High for about 4 minutes or just until hot.
Rotate dish; microwave at Medium (50%) covered, for 10 minutes or
until hot and bubbling, rotating dish once halfway through cooking
time. Let stand covered, for 5 minutes.

Per serving: about 300 calories, 17 g Protein, 13 g fat, 30 g
carbohydrate excellent



1655

Recipe Books

CAMBODIAN EGGPLANT WITH PORK & SHRIMP
Yield: 1 Servings

Stephen Ceideburg
1 md Eggplant
1 tb Oil
1 Garlic clove, chopped
1/2 c Finely ground pork
1 Fresh red chile, seeds and
-veins removed, minced
1 tb Soy sauce
1/2 ts Fish sauce
1/2 ts Mild chili powder
1 tb Sugar
1/2 c Chicken stock
1/2 c Water
2 tb Spicy Lime Sauce
1/2 c Raw shrimp, peeled and
-chopped
Salt, pepper
Garnishes: fresh coriander,
-sliced green onions
SPICY LIME SAUCE:
2 Garlic cloves, peeled
1 Or 2 red chiles, stems,
-seeds and veins removed
1/2 c Water
2 tb Fish sauce
Juice of 1 medium lime
3 tb Sugar
Shredded carrot, for garnish

Preheat oven to 450 degrees F. Puncture eggplant in a few places with
a fork or skewer. Bake on a sheet pan until soft, about 15 minutes.
Set aside and let cool slightly, then peel and split lengthwise into
strips about 1 inch thick.'

Heat oil in a wok or saucepan over medium heat. Add garlic and cook
until lightly browned. Add pork, chile, soy sauce, fish sauce, chili
powder and sugar; cook, stirring, until meat loses its raw color. Add
stock and water and bring to a boil. Add lime sauce, shrimp and
eggplant; simmer until shrimp are done. Season with salt and pepper.
Transfer eggplant pieces to a serving dish and top with pork mixture.
Garnish with coriander and green onions.

Spicy Lime Sauce: Combine garlic, chiles and the water in a blender
or food processor and liquefy. Combine fish sauce, lime juice, sugar
and chile-garlic mixture in a small bowl. Stir to dissolve sugar. If
using sauce by itself, add a bit of shredded carrot for garnish.
Makes 1 scant cup. PER SERVING: 175 calories, 10 g protein, 11 g
carbohydrate, 10 g fat (3 g saturated), 42 mg cholesterol, 418 mg
sodium, 3 g fiber.

From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce
Jue in The San Francisco Chronicle, 9/4/91.



1766

CAMBODIAN EGGPLANT WITH PORK & SHRIMP
Yield: 1 Servings

Stephen Ceideburg
1 md Eggplant
1 tb Oil
1 Garlic clove, chopped
1/2 c Finely ground pork
1 Fresh red chile, seeds and
-veins removed, minced
1 tb Soy sauce
1/2 ts Fish sauce
1/2 ts Mild chili powder
1 tb Sugar
1/2 c Chicken stock
1/2 c Water
2 tb Spicy Lime Sauce
1/2 c Raw shrimp, peeled and
-chopped
Salt, pepper
Garnishes: fresh coriander,
-sliced green onions
SPICY LIME SAUCE:
2 Garlic cloves, peeled
1 Or 2 red chiles, stems,
-seeds and veins removed
1/2 c Water
2 tb Fish sauce
Juice of 1 medium lime
3 tb Sugar
Shredded carrot, for garnish

Preheat oven to 450 degrees F. Puncture eggplant in a few places with
a fork or skewer. Bake on a sheet pan until soft, about 15 minutes.
Set aside and let cool slightly, then peel and split lengthwise into
strips about 1 inch thick.'

Heat oil in a wok or saucepan over medium heat. Add garlic and cook
until lightly browned. Add pork, chile, soy sauce, fish sauce, chili
powder and sugar; cook, stirring, until meat loses its raw color. Add
stock and water and bring to a boil. Add lime sauce, shrimp and
eggplant; simmer until shrimp are done. Season with salt and pepper.
Transfer eggplant pieces to a serving dish and top with pork mixture.
Garnish with coriander and green onions.

Spicy Lime Sauce: Combine garlic, chiles and the water in a blender
or food processor and liquefy. Combine fish sauce, lime juice, sugar
and chile-garlic mixture in a small bowl. Stir to dissolve sugar. If
using sauce by itself, add a bit of shredded carrot for garnish.
Makes 1 scant cup. PER SERVING: 175 calories, 10 g protein, 11 g
carbohydrate, 10 g fat (3 g saturated), 42 mg cholesterol, 418 mg
sodium, 3 g fiber.

From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce
Jue in The San Francisco Chronicle, 9/4/91.



1767

CAPONATA (EGGPLANT APPETIZER)
Yield: 1 Servings

1 1/2 lb Unpeeled eggplant, cut in
3/4" cubes.
1 tb Kosher salt
1/2 c Olive oil
1 c Coarsely diced onion
4 Med. sweet red peppers cut
Into 3/4" squares (2 1/2 c.)
1 c Celery, coarse dice
8 Med. ripe Italian tomatoes
Pureed to make 2 c. puree.
1/4 c Red wine vinegar
2 tb Sugar
1/2 ts Minced garlic
1/4 c Pitted,sliced,black olives
3 tb Capers (smallest available)
Salt and ground black pepper

Sprinkle the eggplant withh the coarse salt and toss the cubes. Let
them drain in a colander for 1/2 hr., then pat dry with paper towels.

Preheat oven to 375 F.

Heat olive oil in a 12" skillet and saute onion, peppers, and celery
over med. high heat for 5 min., stirring. Add the eggplant and toss
for another 5 min. Add the tomato puree, winer vinegar, sugar, and
garlic and stir for 2 min. longer.

In the skillet (if it's ovenproof) or baking dish, bake the caponata,
uncovered for 20 min. Add the olives and capers and stir well. Bake
15 min. more, or until most of liquid has evaporated.

Cool the caponata, then taste and season with salt and pepper.
Refrigerate, covered, for 24 hrs. before serving. Caponata will keep
for at least a week in the 'fridge, or 6 mos. frozen.

Yield: about 6 cups



2047

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