Eggplant Recipes

[Orchid Corsage]

STUFFED EGGPLANT ROLLS

1 large eggplant
1/4 C flour ( or more)
3 eggs ( sometimes 5 or 6)
5 parts vegetable oil to 1 part olive oil
1 1/2 C ricotta cheese
1 1/4 C parmesean cheese
1/4 C fine bread crumbs
1/4 t ground nutmeg
salt and pepper to taste
4 C tomato sauce

Peel eggplant and cut from center, lengthwise, into 18 paper-thin slices.
Dredge the slices lightly in flour and coat them with 2 (or more of the eggs, well beaten.
Heat the oils in a large skillet to 350 degrees.
Fry the slices briefly on each side, just until they begin to take on a little color.
Drain slices well on paper towels.

Preheat oven to 350 degrees.

In a mixing bowl, combine the ricotta, 3/4 C of the parmesean, bread crumbs, 1 egg, well beaten, nutmeg, salt and white pepper to taste. Place about 2 T of the mixture near one end of the eggplant and roll the slices to enclose the fillings. Coat the bottom of a buttered baking pan (9X13 works well) with tomato sauce. Arrange eggplant rolls, seam side down, on the sauce. Cover with the remaining sauce and sprinkle with the remaining parmesean cheese. You can use more and also if desired sprinkle with a little thyme OR oregano to zip up the sauce. Bake in preheated oven until heated through and bubbling, 20 to 30 minutes. Serve the rolls with the remaining sauce.

Can be prepared ahead. Can be frozen.

Sometimes it is difficult to slice the eggplant, so buying two never hurts when first getting the knack of the slicing.

Also when peeling the eggplant, start by taking a sharp knife and making a slice in the skin, then a potato peeler will zip through the peeling. :yes2:

Mine are never paper thin. I think they are better a little thicker.

ENJOY!

[Bayou Lass]

OC, I am gonna try this recipe this weekend....have several eggplants that need to picked out of my garden. Sounds soooooooo yummy. Also, this recipe sounds an awful like eggplant parmesean but I'm liking the thought of the bread crumb/cheese stuffing a lot!:happy0158:

[Orchid Corsage]

OC, I am gonna try this recipe this weekend....have several eggplants that need to picked out of my garden. Sounds soooooooo yummy. Also, this recipe sounds an awful like eggplant parmesean but I'm liking the thought of the bread crumb/cheese stuffing a lot!:happy0158:

WOW BLass, I never knew anyone who grew eggplants. :basic44:

Well here is another recipe for you. When making the above recipe there are often some pieces of the eggplant left over, so waste not, try this one. :yes2:

Eggplant Patties

1 medium eggplant or eggplant left overs
1 1/4 C craker crumbs
1 & 1/4 C shredded American cheese
2 eggs, lightly beaten
2T chopped parsley
2T chopped onion
1 clove garlic
1/2 t salt
1/8 t pepper

Boil the eggplant for 5 minutes. Drain and Mash. Add the rest of the ingredients . Form into patties. Fry in hot oil for 3 minutes on each side. Drain.

By the way I forgot to mention, in the above recipe, but both of the recipes came from THE SUPER STEELER COOKBOOK 1982

[Bayou Lass]

OC, I made the stuffed eggplants on Sunday and as I figured they would be delicious......they were everything I thought they would be. Thanks so much for the recipes for eggplant....gonna try the new one you posted too.:love0081:

[Orchid Corsage]

OC, I made the stuffed eggplants on Sunday and as I figured they would be delicious......they were everything I thought they would be. Thanks so much for the recipes for eggplant....gonna try the new one you posted too.:love0081:

BLass you are very welcome! I am so happy to hear you enjoyed them.

I made the eggplant rolls last week, my daughter requested them. She loves them and I do too but I have to make mine without the sauce. :groan:

I gave some to my mil, had DH ask her last night if she liked them. You know what she said, "I would rather have zucchini". She is a_________ well that is the last food I will send to her! :0t31: She could have made something nice up to say, dontcha think? I was :thud2:

[Bayou Lass]

BLass you are very welcome! I am so happy to hear you enjoyed them.

I made the eggplant rolls last week, my daughter requested them. She loves them and I do too but I have to make mine without the sauce. :groan:

I gave some to my mil, had DH ask her last night if she liked them. You know what she said, "I would rather have zucchini". She is a_________ well that is the last food I will send to her! :0t31: She could have made something nice up to say, dontcha think? I was :thud2:

Yep, definitely needs to be off your good samatarian list for sure......no more delicious food for MIL.....she could have said "it was delicious but I really prefer zucchini".:zm1:

[PatC]

Excuse this O/T post -- no eggplant involved but the MIL story reminded me of my step-mom. I was "great with child" ... musta been nine and a half months pregnant with my second son and my dad and step mom came from Okla. to Metairie, LA, for a visit. I had learned to make this FABULOUS seafood stuffing with crabmeat and shrimp so I was going to treat them to stuffed flounder.

I was on my feet hours picking the crabmeat and chopping and dicing green onions and celery... you get the picture. Ex-hubby had told me to call him when they got in and he'd stop by the seafood market in New Orleans on his way home and pick up some nice fresh flounder. He and I could hardly wait... I'd had to stand guard over the stuffing I'd prepared the night before to keep him out of it.

They showed up, I called the EX, he came with the fish. We were chatting and he said something like, "Just wait till you taste dinner tonight. Pat has really outdone herself." They asked what we were having and I said, with great pride in my voice I'm sure, "Fresh flounder with a shrimp and crabmeat stuffing." To which my step mother replied, "Yuk, I'd just as soon eat grub worms."

My jaw dropped, I looked at my ex, he looked at me, and he said, "Well, there's a McDonald's just down the road, let's go."

He and I had the flounder the next night and thoroughly enjoyed it.

[Orchid Corsage]

PatC, Grub worms? :eek: Unbelievable! She must be as miserable as my mil.

You should have said, hold on honey, and gone out and bought her some! Fishing worms, or whatever! I can think of some other things, but then everyone would think I am MEAN! :girl_haha:

BLass, yes she could have done that, but she is a person so much into herself, she would never think of it. I call her every day, DH calls her every evening. All we say is Hello, and then she talks for 1/2 an hour non-stop about herself. Then she says goodbye and we say goodbye. :francis:

Tomorrow she will be here, and I am NOT cooking for her! NOPE! :s1gyahoo: Her DS can take us out for dinner! :happy0158:

[LiveLaughLuv]

New Italian Recipes Presents:
Italian Eggplant Caponata

Caponata Ingredients:
1 large eggplant, chopped into ¾ inch pieces
2 T extra virgin olive oil
1 onion, chopped into small pieces 3-5 cloves of garlic, sliced thinly
1 cup homemade Italian tomato sauce.
¼ cup red wine
3 T capers
¼ black olives, chopped
3 T balsamic vinegar
½ t cocoa powder
2 T turbinado sugar
¼ cup fresh chopped basil
Salt and Pepper to taste



Preparation:
Place the eggplant cubes in a colander and apply about 2 T of salt. Shake the colander to coat the eggplant evenly with the salt.

Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant.

Place a weight, such as some heavy canned goods on the plate so the plate will press down on the eggplant. (The purpose is to squeeze some of the sometimes bitter juices out of the eggplant. (About a half an hour process.)

Heat your oven to 375 degrees.

Wipe off the eggplant to remove as much of the salt and clinging juices as you can.

Spread the eggplant on a greased cookie sheet and bake for 35 minutes. The eggplant should be nice and brown by now.

Heat the olive oil in a skillet to medium.

Add the onions and sauté for about 4 minutes.

Add the garlic, black olives and capers and cook another 2-3 minutes.

In a small sauce pan, combine the balsamic vinegar and the sugar. Heat over medium until the sugar dissolves.

Add the balsamic vinegar/sugar and the red wine to the eggplant mixture and reduce the liquid by half.

Add the roasted eggplant, basil and the cocoa powder. Cook a minute or two to combine.

Add the tomato sauce and simmer for 10 minutes. The mixture should be thickened to “dip” consistency.

The caponata is best if refrigerated overnight and brought back to room temperature before serving.

Serve the dip with toasted garlic, pita slices. Garlic toast will suffice in lieu of pita bread.

Caponata is unusual enough, that unless you are decidedly Italian, you may not have ever had it. Now you can.

Note: If eggplant is not your favorite thing, try this with chopped artichoke hearts. Just add the pieces to the onions to start this dish and cook exactly the same way!

Buon appetito always!

http://www.newitalianrecipes.com/caponata.html


I love this spread. It can be found in a can by progresso....

[PatC]

PatC, Grub worms? :eek: Unbelievable! She must be as miserable as my mil.

You should have said, hold on honey, and gone out and bought her some! Fishing worms, or whatever! I can think of some other things, but then everyone would think I am MEAN! :girl_haha:

BLass, yes she could have done that, but she is a person so much into herself, she would never think of it. I call her every day, DH calls her every evening. All we say is Hello, and then she talks for 1/2 an hour non-stop about herself. Then she says goodbye and we say goodbye. :francis:

Tomorrow she will be here, and I am NOT cooking for her! NOPE! :s1gyahoo: Her DS can take us out for dinner! :happy0158:


Where did you go for dinner and how was it? :friends3:

[Orchid Corsage]

PatC, we took her to Eat n Park for din din, she loves it there, and the best part it is good and reasonable too! She ordered liver of all things! :thud2: Then that night and the next day she was sick! I thought the liver looked like someone's old shoe. :0t31:

Today, she gave me a migraine. :doh: After talking to her on the phone, I immdediately took 2 tylenol. She is driving us nuts! :rolleyes: