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Before cooking, eggplants benefit from a salt marinade that draws out excess moisture and bitter juices (this step can be skipped). Salt cut pieces and drain in colander for 30-60 minutes; pat dry and rinse if desired. One large eggplant will provide enough pulp for most recipes, except casseroles which may require 2 or 3.
GRILLED EGGPLANT
-- Slice eggplant, brush pieces with olive oil and grill over medium heat until flesh is soft and buttery. -- Polly Huntington, Farmington, CT
Eggplant and Stewed Tomatoes -- Bake peeled and sliced eggplants, dotted with butter, until soft. Sauté onions in sweet butter, add stewed tomatoes (simmer away liquid first), parsley and simmer until thick. Layer eggplant and tomato sauce in greased baking dish; top with grated Gruyere. Bake until brown. Eggplant Gratin -- Cover fried eggplant slices, seasoned with salt, pepper and allspice, alternately with a mix of ricotta cheese, Parmesan, egg and heavy cream and a sauce of chopped tomato, garlic and onion seasoned with basil, cayenne and salt. Sprinkle with more Parmesan and bake in hot over until golden brown and firm at center. Eggplant Parmigan -- Dip thick slices of eggplant in flour, then egg, then bread crumbs. Sauté until crisp and brown; arrange in baking dish, top each with a slice or two of Swiss or Mozzarella cheese. Make a thick tomato sauce by diluting tomato paste with wine; add oregano, salt, pepper, crushed garlic and spread on each slice. Sprinkle with grated Parmesan and bake about 15 minutes. Great topped with mashed potatoes. Eggplant Pie -- Place oiled eggplant slices in pie plate rubbed with garlic clove, season. Place in 375 oven. Make sauce of sautéed onion, chopped tomatoes, parsley, oregano, basil, salt and pepper. Stir in a couple of whisked eggs; add capers, more salt, pepper. Fold in 2 beaten egg whites. Pour over eggplant covered with mozzarella and tomato slices. Bake for 20 minutes, then sprinkle with grated Romano cheese and cook until set and browned. Eggplant Pizza -- Diced, fried eggplant is a great addition to any pie. Try fried or broiled slices with sun-dried tomatoes, zucchini, red and yellow peppers, pesto and blue cheese Eggplant Soufflé -- Mash pulp of baked eggplant. Make a roux of butter and flour, flavored with garlic. Beat in cup of milk. When thick, remove from heat, add grated Parmesan, salted eggplant pulp and black pepper. Add 3 lightly beaten egg yolks. Beat 4 egg whites with pinch of tartar until stiff; fold into eggplant mix. Pile into soufflé dish and bake 45-50 minutes at 350 Eggplant Relish -- Lightly brown diced eggplant. Combine eggplant, sautéed onions, chopped fresh tomatoes, a splash of wine vinegar, sliced black and green olives, capers, toasted pine nuts, diced celery (sauté slightly), black pepper, white or black raisins. Serve hot or cold, alone or with seafood, pasta and clams, pesto, cheese, etc. Eggplant Caviar -- Scoop out flesh of baked eggplant, chop and add minced onion, crushed garlic, chopped tomato, touch of sugar, vinegar, olive oil, salt and black pepper. Mix well and chill. Eggplant Sandwiche s -- In place of bread, used sliced eggplant with a filling of sliced mortadella sausage and provolone. Dip into beaten eggs and then bread crumbs seasoned with Parmesan, salt and parsley. Bake in a hot oiled pan for 30 minutes, turning once. Eggplant Soup -- Puree cooked eggplant pulp (3 lbs. eggplant) with salt in blender. Add sautéed chopped celery and onion. Stir into a broth of: sautéed garlic, paprika, cumin, salt, 2 1/2 cups hot water. Add cream and milk; simmer, adjust seasonings. Serve with croutons and grated Parmesan. Eggplant Tortilla -- Sauté garlic, onions, diced eggplant until tender; season with lemon juice, salt and pepper. Cover with seasoned beaten eggs. Cook over low heat until firm on top. Flip on plate, return to pan to brown on other side. Eggplant Stuffed Mushrooms -- Sauté peeled, sliced eggplant strips and julienned red pepper with cumin, paprika and garlic. Stir in white wine vinegar, tomato paste, minced red onion and chopped walnuts. Season with oregano, salt and pepper, stir in grated Monterey Jack cheese. Spoon into hollowed out mushrooms sautéed in butter; sprinkle with more cheese and bake 25 minutes at 350. Good served with spinach Eggplant Tahini Dip -- Mince baked eggplant pulp with a sauce made of tahini, garlic, lemon juice, salt and cold water mixed to mayonnaise consistency. Add more lemon juice, olive oil, salt, pepper and cilantro. Drizzle with olive oil and chill. Serve with hot pita bread. Eggplant, Eggplant Yogurt Dip -- Sauté onions, stir in grated fresh ginger, cayenne, some garam masala (cardamom pods, peppercorns, cumin seeds, cinnamon sticks,whole gloves, mace, coriander, bay leaf all roasted, shelled and crushed to a powder), add small chopped tomato. As soon as tomato starts to get soft, remove from heat, add eggplant, salt, 2 cups yogurt, cilantro and chill. Onion and Pepper Spread -- Sauté celery, green peppers, eggplant (cubed), onions and mushrooms. Add vinegar, red pepper, sugar, salt, large can of tomatoes and cook until eggplant is tender. Serve with bread or crackers. Orzo and Lamb -- Brown pieces of lamb. Make a sauce of garlic, tomato paste, oregano, thyme, pepper and beef stock. Pour over lamb in casserole, add bouquet garni and sautéed small white onions. Bake at 325 for 1 1/2 hours; add pieces of eggplant half way through. Cook orzo, drain; add minced onions, chopped tomatoes and parsley. Serve with lamb mixture. Ratatouille -- Sauté onions and garlic; layer eggplant, zucchini and peppers over onions, sprinkling each layer with salt, pepper, basil, oregano and parsley mixture. Cover and bake in slow oven for 3 hours, add tomatoes, bake until vegetables are tender. Mushrooms, carrots, celery can also be added. Great alone, cold or hot, with rice or pasta. Eggplant Pasta Sauce -- Sauté chopped eggplant, chopped anchovy and garlic until soft. Add peppers, Italian plum tomatoes, capers and basil and simmer until peppers are soft. Eggplant and Tofu Penne -- Broil eggplant slices on both sides until browned. Cut into strips. Combine minced garlic, basil, roasted red pepper sand puree; add mashed tofu, eggplant and cooked pasta. Toss with balsamic vinegar. Eggplant with Onions, Sesame Eggplant -- To pulp of baked eggplant add mashed garlic clove, salt, some sour cream, lemon juice, pinch of cayenne, black pepper. Roast sesame seeds, stir half into eggplant mixture, sprinkle rest on top. Great as an appetizer or with baked polenta. Gingered Eggplant Salad -- Drain and mince baked eggplant pulp. Add peanut oil, cider vinegar, brown sugar, garlic, onion, grated fresh ginger and lemon juice. Chill and serve on lettuce leaves with crackers. Stuffed Eggplant -- Slice eggplants lengthwise; cut out meat. Stuff first with a mix of sautéed diced eggplant, red bell peppers, salt, pepper and minced garlic; then, press on a mix of sautéed onions, parsley, basil, minced garlic and chopped tomatoes. Top with a thin paste of wheat germ, ground walnuts and Parmesan moistened with melted butter and milk. Decorate with red pepper strips. Bake 45 minutes at 350.
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