Anyone have any fun eggplant recipes? (2024)

Funny that you mentioned that. We had grilled eggplant last night.

I sliced one eggplant into rounds that are approximately 1/4 to 1/2 each, depending upon your taste. Also, slice tomatoes so that they cover the eggplant slices.

I put in a bowl about 6 tablespoons of extra virgin olive oil, 3 tablespoons of balsamic vinegar, salt and pepper, finely chopped basil, and some hot pepper flakes (optional).

Place 1/2 of the eggplants on a tray or dish. Brush (lightly) the olive oil mixture above on the top and bottom of each eggplant slice. Put a slice of tomato and some goat cheese on each eggplant slice. Put some salt and pepper (and hot pepper if you like) on top of the tomatoes and cheese. Put the remaining eggplant slices on top of the tomatoes and cheese lightly brushing with the oil vinegar mixture. Tighten with either a toothpick or a small metal spear to hold the eggplant together. On a grill that has been preheated to medium heat place the eggplants on a grill that has been sprayed or oiled. Remove the toothpicks or spears. Cook for 8 minutes. Carefully flip the eggplant and cook for another seven or eight minutes.

For variety you can use ricotta cheese or mozzarella cheese in place of the goat cheese - but goat cheese is the most popular way to go.

I like to slice the eggplant into rounds, brush on some olive oil, and season it before throwing it on the grill.

If I'm not doing that I usually batter it and pan fry it.

This is for nasu no dengaku or dengaku eggplant:

When you grill them, for something different, cut them lengthwise, but not cutting them all the way through to the end where the little vine cap is. Then make another cut perpendicular to that. Your eggplant will end up cut like pickle quarters but connected at one end. If you don't like the quarter thing, you can cut it, but with parallel slices. Leave it all attached at the end and spread it the same way when you grill.. Brush it with some olive oil (or maybe sesame oil) and spread it like the fingers of a glove when you put it on the grill. This works best with Japanese eggplant.

Next, the sweet miso sauce (this version comes from momof*ckufor2.com):

1 tablespoons mirin
1 tablespoons sake
2 tablespoons shiro miso
3 tablespoons sugar
2 Japanese eggplants, cut in half lengthwise*
1/2 teaspoon sesame oil
toasted sesame seeds, for garnish
sliced green onions, for garnish

Place the mirin and sake in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the sugar, reduce the heat to very low, and continue to cook, stirring occasionally.

When the grilled eggplant is nice and soft, you can either top it with the sauce and serve it, or you can grill it for another minute after spooning on some sauce. Top it with sesame seeds and green onions.

Fun eggplant recipe?

Try slicing Lebanese eggplant (the longer, thinner ones) lengthways and quite thinly, chargrill them until they caramelize then drizzle them with melted chocolate, sprinkle flaked, toasted almonds and roll them up. They DO work as a more "out there" dessert item...

I've wanted to try this one for a while http://www.caterersearch.com/Articl...ish-fragrant-aubergines-by-fuschia-dunlop.htm - fish fragrant aubergines

Babaganouj was mentioned I make variant that the wife really likes.

roast one whole egg plant with a small onion a couple of Roma tomatoes seeded and halved and one head garlic over indirect heat in the grill. You can use an oven if necessary. Cook until veg are soft put garlic, onion, and tomato in a food processor an process to a paste. Cut off top of eggplant and squeeze into processor with the other veg, some fresh oregano and tahini process until combined. Mix in S&P and EVOO to taste. Serve at room temp with whatever flat bread you like.

I like to let the tomatoes get somewhat dry and the veg very soft to help control moisture. If it seems a bit runny after it has cooled you can put the babaganouj in a coffee filter in a mesh strainer over a bowl and let some of the moisture out resting in the fridge but I find letting the veg get well cooked gets it there.

Ratatouille is a good call.

If you dig chinese food, eggplant & tofu is a classic combination. It is my wife's favorite.

Yotam Ottolenghi in his book Plenty has an entire chapter dedicated to the "Mighty Eggplant:"