eggplant recipe please?

How bout deep fried eggplant.

Peel off the dark skin. and cut the eggplant into cubes about the thickness of 4 or 5 potato chips.

Dip into batter of beaten egg 1st then all purpose flour and back in the egg and back in the flour.

Put in a deep fryer or deep skillet on your stove cook until the batter is golden brown. You know there done when they are soft when poked with a fork.

Serve hot sprinkle with salt after cooked. They are so good it will make you slap your mama

Try some new?

Fried Eggplants

Ingredients

Eggplants

Olive oil

Lemon juice

Sugar

Light soy sauce

Action

a. Wash the eggplant, and soak in the cold water for 15 minutes.

b. Cut them into 1 cm slices, and sprinkle with lemon juice.

c. Heat the frying pan very hot, then add oil.

d. Place the eggplants a few at a time into the oil, and

fry them till both sides brown, and soft.

e. Put them in a pretty plate, and sprinkle with sugar.

f. Add a little soy sauce to taste, and serve hot with rice.

Chili Eggplants

Ingredients

Eggplants

Olive oil

Lemon juice

Sugar (optional)

Chili paste

Action

a. Wash the eggplant, and soak in the cold water for 15 minutes.

b. Cut them into 1 cm slices, and sprinkle with lemon juice.

c. Heat the frying pan very hot, then add oil.

d. Place the eggplants a few at a time into the oil, and

fry them till both sides brown, and soft.

e. Fry the chili paste in a separate pan, till fragrant.

f. Stir fry the eggplants with the chili, till mixed.

g. Place them in a pretty plate, and serve hot with rice.

Note: You have to add sugar, when the chili paste is too salt.

Enjoy!

I like Eggplant Fritters. I serve them with a dipping sauce, like a mango salsa or just plain. Salt them after they are fried. Use a big spoon to drop them into the oil. Squeeze extra water out of the eggplant after you soak it. You can also make pancakes with the same recipe.

I was taught how to make them by a Dominican woman.

1 egg, beaten

2 teaspoons baking powder

1/4 c flour

1 medium eggplant, about 1 cup mashed

dash salt

dash white pepper

1 tablespoon butter, soft

Peel, slice, and cook eggplant in salt water until tender; drain well and mash. To 1 cup mashed eggplant, add beaten egg, flour, baking powder, salt, pepper, and butter. Blend well. Drop into deep hot fat, about 370°, and fry until brown, using just enough oil to keep them from sticking.

Mango Salsa

1 ripe mango, peeled, pitted, and diced to 1/4"

1/2 medium red onion, finely chopped

Small amount of canned pimientos diced for color.

1/3 bunch fresh cilantro leaves, chopped

2 TBS honey

3 Tbsp fresh lime juice

1/2 tsp salt

Red pepper flakes, optional

Baked Eggplant Sandwich Preparation Time: 6 mins Cooking Time: About 20 mins four one million/two-inch eggplant rounds two teaspoons olive oil Salt and pepper two teaspoons balsamic or pink wine vinegar four slices bread, sourdough or complete grain Dijon Mustard or pesto four tomato slices two to three thinly sliced onion rounds two slices Monterey Jack or Fontina cheese Softened butter or olive oil Prehead oven to 350 levels Fahrenheit. one million. Wash the eggplant and reduce away any blemishes that ou discover at the dermis. Slice off the 4 part-inch rounds (adequate to make 2 sandwiches). Rub the eggplant rounds with olive oil, and sprinkle with salt and a pinch of pepper. Lay eggplant on oiled baking sheet, and bake for 15 to twenty mins, or till eggplant is smooth. Remove from the oven, and rub every slive with a couple of drops of vinegar. two. Spread the bread thinly with dijon mustard or pesto. Pile the eggplant, tomato, onions, and cheese onto 2 slices of bread. Top every sandwich with a moment slice of bread. Spread smooth butter on best of every sandwich. Place butered facet down in a expert on medium-top warmness. Cok till the bottom is golden. Turn and cook dinner the opposite facet. Serve instantly. Makes one or 2 servings.

Enjoy the wholesome goodness of eggplant and carrots:

2 egg plants, peeled, sliced

4 wholesome carrots, peeled, sliced

3 tablespoons butter

½ cup water

Seasonings to taste

Put all ingredients in a baking dish.

Bake in moderate oven for 35 minutes.

Eggplant Sandwiches

1 small eggplant, halved and sliced

1 tablespoon olive oil, or as needed

1/4 cup mayonnaise

2 cloves garlic, minced

2 (6 inch) French sandwich rolls

1 small tomato, sliced

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil leaves

DIRECTIONS

Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.

Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

-OR-

Baba Ghanoush

1 eggplant

1/4 cup lemon juice

1/4 cup tahini

2 tablespoons sesame seeds

2 cloves garlic, minced

salt and pepper to taste

1 1/2 tablespoons olive oil

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Serve with Pita Bread wedges & Raw Veggies to dip.

YUMMY!

Have you tried cooking moussaka? it's a Greek recipe that has eggplant in it and tastes pretty good.

They're great grilled.

slice .brush w/olive oil. grill about 3 mins on each side,yum.

EGGPLANT CREOLE

1 large eggplant

2 tablespoons flour

2 tablespoons butter

1 (15 ounce) can tomato sauce

1 can water

1 clove

2 bay leaves

1 bell pepper, chopped

1 onion, chopped

1 teaspoon salt

1/2 cup grated cheese

1/2 cup bread crumbs

Preheat oven to 350 degrees. Cut eggplant in cubes; cook in boiling water for 8 minutes; drain. Place butter and flour in skillet; when blended, add tomato sauce and water; stir until smooth. Add clove, bay leaves, bell pepper, onion and salt. When sauce thickens, fold in eggplant and sprinkle with cheese and bread crumbs. Bake for 1/2 hour at 350 degrees.

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.

EGGPLANT BRUSCHETTE

4 tablespoons extra-virgin olive oil

1 1/2 garlic cloves, whole clove left unpeeled

1 small eggplant (1/2 lb)

1/2 teaspoon finely chopped fresh thyme

1/4 teaspoon finely chopped fresh rosemary

1/4 teaspoon finely chopped fresh oregano

1/4 teaspoon coarse gray sea salt

1/8 teaspoon coarsely ground black pepper

1 tablespoon chopped fresh flat-leaf parsley

2 tablespoons finely grated Parmigiano-Reggiano PreparationPut oven rack in middle position and preheat oven to 375°F. Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F. Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.

Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board. Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste. Top toasts with eggplant mixture and sprinkle with cheese.

Cooks' notes:

• Toasts, without eggplant topping, can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp in a preheated 200°F oven 5 minutes.

• Eggplant mixture, without parsley, can be made 1 day ahead and chilled, covered. Bring to room temperature, about 1 hour, then stir in parsley.

Good Luck!

try going to tasteofhome.com they have all different types of recipes on that site:)