What can I cook with an egg plant?

Eggplant or Aubergine is one of the veg that is great at soaking up flavourings, as it can be lacking in taste on it's own. It's commonly grown in southern europe and middle east as it needs a long warm season to grow, so you often find it in eg. greek and turkish recipes.

My favourite recipes are

1. fritters- toss in a light spicy batter (whisk plain flour, an egg and some spices like indian curry mix, enough water to make the batter quite runny) and deep fry.

2. Slice length-ways, brush with olive oil and char grill on BBQ or a cast iron skillet til you get charred lines, chop into pieces and toss with lemon juice and finely chopped garlic- a tasty warm salad with sweet peppers cooked in the same way

3. Roast whole in the oven until the skins are black, scrape out the insides and blend with lemon juice, garlic, seasoning and yoghurt, serve with crispy pitta breads as a dip

Slice your eggplant in 1/2" slices. Slice them across into half circles if your eggplant is very wide. Sprinkle salt over them making sure to cover both side, then leave them in a colander for 1/2 an hour. In the old days this step was to draw out the bitter juices. These days it will help the eggplant cook faster and take up more sauce.

Heat up some water to cook pasta. I think penne is best but you can use whichever shape you prefer.

While the water is heating take a big clove of garlic and smash it so that it's crushed but still in one piece. Take a wide frying pan and pour in a nice olive oil until you just cover the surface. Put the garlic in the pan. Heat the oil gently so that it gets flavoured by the garlic. When the garlic bubbles flip it over and swirl the pan. Try not to let the garlic catch anymore than a mere hint of colour.

Now get back to the eggplant. Rinse off most of the salt and pat the slices dry applying some pressure. The slices should flatten a little. Put the slices in the frying pan and turn to coat with oil. You can remove the garlic at this point it you don't want the taste to be too strong. If you have a bay leaf add it now. Also add a tin of crushed tomatoes. Allow the sauce to simmer gently.

By now the pasta water should be boiling. Salt it or not to your taste. Add the pasta and cook until done, then drain.

By the time the pasta is cooked the eggplant should be tender and the sauce fairly dry. If it's cooked too fast you may need to add a little hot water. Practice makes it easier to find the right temperature on your cooker/stove.

Carefully mix the pasta and eggplant tomato mixture. Remove the bay leaf if you see it. Sprinkle over a generous amount of parmesan (or other favourite cheese, manchego is nice) and plenty of coarsely ground black pepper.

maybe you could add some cheese and tomato sauce with it

no clueeeeeeeeeee

Moussaka, Stuffed roast eggplant,

I made a "lasagna" last week using eggplant.

I sliced it dipped it in egg and grated Parmesan cheese then bake it until it was browned then I layered it with the sauce and cheese.

Eggplant Parmesan

Ratatouille, I do a roasted Ratatouille. serve it with Polenta or couscous. Any left over you can make into a pasta sauce.

Baba ganoush is delicious.

Lots of stuff, just Google egg plant recipes. Some recipes call out breading and frying egg plant which I recommend against. Egg plant, cooked like that, soaks up an amazing amount of oil

It is not an egg plant. It is EGGPLANT.

Eggs don't grow on plants.

Eggplant parmesan