egg plant recipe (main dish or side dish)?

Eggplant Catalana
4 large eggplants
1 medium size onion
garlic to taste
1 cup oil
1 pound fresh tomatoes
6 walnuts
fresh parsley
salt
1 cup stock

Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.

In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant.

Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.

Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired....Show more

I LOVE eggplant!!! Can be made into side dishes or main dishes...

I am not alone, there is a website of just eggplant recipes!

Try whatever looks good to you!...Show more

This is my favorite way to prepare eggplant

Mousakka

•5-6 medium Globe eggplants (about 5-6 pounds)
•sea salt
•olive oil
•4 medium onions, chopped
•2 1/2 pounds of ground beef (or lamb)
•3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
•3 cloves of garlic, minced
•6-8 whole cloves
•1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
•1/8 teaspoon of ground allspice
•2 bay leaves
•1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
•1 cup of breadcrumbs
•1/2 cup of dry red wine
•3 tablespoons of tomato paste
•freshly ground pepper
•béchamel with cheese* or 6 cups of basic béchamel**

Build the Moussaka from the bottom up:

PREPARE EGGPLANT

Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.
PREPARE MEAT SAUCE

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.

PREPARE BECHAMEL SAUCE

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350°F (180°C).

BUILD THE MOUSSAKA

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day....Show more

You can make it so many ways, side, main..

Try this, so easy & tastes as tho you baked it. Breadcrumb the eggplant. Saute....place in hot or even warm oven til all used. Meanwhile, heat up pasta sauce while frying the breaded e-plant...Once all e-plant is breaded, cooked til nicely golden on each side, pour hot pasta sauce on top, top w/ a grated blend of Italian cheeses, or even just finely grated mozzarella...DELISH!

Or, you can chop it & place in hot olive oil w/ anything else you would use w/ a pasta sauce...or even make ratatouille with it....OR, even coat in breadcrumbs & have a marinara or even a ranch dressing dip---list is endless...also is awesome on the grill, just coat with italian dressing & grill it up...wonderful!
Bon Appetito!...Show more

Egg Plant is a side dish.
Just cut and remove most of the seeds. Do not remove the skin.
Just boil not to tender.

Fry with oil & garlic and salt....Show more