Eggplant Recipes : COLLECTION

From: (Micaela Pantke)

Date: Thu, 2 Sep 93 13:29:25 +0200


From: (Stephanie da Silva)


3           large eggplants
2-4 cloves  garlic, or to taste
1/2 cup     tahini or less, depending on size of eggplants
juice       of 3 lemons, or more to taste
1/2 tsp     ground cumin (optional)
2 tblsp     finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to garnish

Cook the eggplants over charcoal or under a gas or electric broiler
(sear until skins are black and start to blister with the flesh soft and
juicy, rub skins off under cold water taking care to remove any charred
particles, then gently squeeze out as much of the bitter juice as

Crush the garlic cloves with salt.  Mash the eggplants with a potato
masher or fork, then add the crushed garlic and a little more salt, and
pound to a smooth, creamy puree.  Alternatively, use an electric blender
to make the puree.

Add the tahini and lemon juice alternatively, beating well or blending
for a few seconds between each addition.  Taste and add more salt, lemon
juice, garlic, or tahini if you think it is necessary, and if you like,
a little cumin.

Pour the cream into a bowl or a few smaller serving dishes.  Garnish
with finely chopped parsley and black olives, or with a few tomato
slices.  Serve as an appetizer with Arab or other bread, as a salad, or
as a party dip.

From: srivasta@theory.TC.Cornell.EDU (Sanjeev Srivastav)


Cooking the eggplant:
Poke the eggplants (say 2, medium sized ones) with a knife, and insert
slivers of garlic in the slits.  The eggplant can be roasted either in a
conv.  oven, a microwave, or ideally, on a slow charcoal grill.  When
they are done (they become kinda' limp), peel, and mash up the insides. 
Use a knife to cut up the long fibres. 

In a wok, heat some oil, and add chopped onions, and chopped ginger. 
Fry till the onions are semi-browned, and then add the mashed eggplant. 
Add salt, and pepper to taste.  Season with lots of chopped cilantro
(coriander leaves).  Since the eggplant is already cooked, you need not
cook for long in the wok...  just long enough to mix things up good.  A
tomato or two chopped fine, and added with the eggplant also tastes

Alternative sesoning:
Chop onions, ginger, tomatoes, and cilantro, and mix *cold* with the
mashed eggplant, and a few table spoons of mustard oil.  The mustard oil
gives a nice tangy taste.  Look for mustard oil in your nearest Indian
grocery store.  (Salt and pepper too.)

From: jkandell@SkyBlu.CCIT.Arizona.EDU (Jonathan Kandell)

1 large      eggplant--1 to 1 1/2 lb, tip cut off and cut into 1" cubes
1 1/2 tblsp  black mustard seeds, powdered in a coffee grinder
1 cup+       water
1/4 tsp      cayenne pepper
4-5 tblsp    mustard oil
1 tblsp      panch pharon mix (equal parts of whole cumin, fennel,
             fenugreek, mustard, kalunji seeds)
1 cup        yogurt
1 1/2 tsp    salt
sprinkle black pepper, cardamon powder  (optional)
Soak ground mustard seed and cayenne in one cup of water.  Cut up
eggplant into cubes.  Heat mustard oil, put in panch pharon mix and
after a few seconds add the black mustard/cayenne water.  This will
splatter so have a cover ready.  Add eggplant and cook.  You will
probably need to add additional water as the eggplant cooks to keep its
level about the same, perhaps another cup.  Cover it for the last ten
When the eggplant is cooked add a cup of yogurt and the salt, mix and
heat up yogurt, but do not boil. 
Sprinkle a tiny bit of black pepper and cardamon over the top if you
This dish also tastes good cold the next day. 
Anasua Munshi tells me that in his grandmother's village they make this
without the yogurt, substituting green chillis for cayenne and using
only fennel for the panch pharon mixture. 

From: (Mukesh Kumar)


Bake an eggplant in an oven 400 deg C for 30 to 40 minutes till it's
cooked right through and no hard portions remain.  It should be cooked
to the core.  The eggplant should be turned a few times so it cooks
evenly on each side and the skin does not blister.  When it's done it'll
shrivel up a bit. 

Bake 3 large tomatoes for 20 minutes at 350 deg C.  till they cook right

In a deep pan heat a little mustard oil.  Drop in a table spoonful of
minced garlic and a table spoonful of minced ginger.  Add a few thinly
diced hot green chillies.  Stir for a minute or so till the mix.  is
lightly browned.  Now add in the cooked eggplant and tomatoes.  Using a
spatula crush the eggplant and tomatoes very well till they mix
thoroughly.  Simmer on low for 10 minutes.  Add salt to your liking and
add some chopped green coriander to the dish and stir. 

The dish is ready to eat.  It's eaten with Daal and Rice but I just eat
it with hot rice.  Enjoy and thank me. 

From: (Richard Darsie)

Source: Persian Cooking: A Table of Exotic Delights, by Nesta Ramazani,
        1974, ISBN 0-8139-0962-7


2         medium eggplants
2         medium onions, chopped
8 cloves  garlic, grated
1/4 cup   butter or shortening
1 tsp     turmeric
1/2 tsp   salt
1/4 tsp   pepper
1         tomato
4         eggs

Roast the eggplants over a charcoal grill until brown.  Or roast them in
a 400 deg F oven until brown on the outside and soft on the inside (test
with a fork).  Cool and peel.  Mash the pulp.  Saute the onions and
garlic in the butter or shortening until golden brown.  Stir in the
turmeric.  Add the eggplant pulp and saute briefly, stirring well.  Add
the salt and pepper. 

Drop the tomato briefly into hot water to loosen its skin, and then
peel.  chop it into small pieces, and stir them into the eggplant.  Cook
over a low heat for 5 minutes.  Beat the eggs and pour them over the
eggplant.  When the eggs start to solidify, stir briefly, and serve. 

From: (Stephanie da Silva)


3        medium sized eggplants, ends trimmed
2        large, firm tomatores, halved lengthwise, cored and thinly sliced
1/3-1/2 cup  olive oil (75 to 125 ml)
1        large onion, finely chopped
4        garlic cloves, thinly sliced
4        tender artichokes
1/2 cup  small pitted black olives, rinsed (125 ml)
2        bay leaves, crumbled
1 tsp    mixed dried thyme, oregano and savory (5 ml)
Salt and pepper

Split the eggplants lengthwise.  Place the halves, split side down, on a
chopping board, and cut each half lengthwise into 1/2 inch (1 cm)
thicknesses, leaving the slices attached at the stem end to form fans. 
Slip tomato slices into the slits of the eggplant halves.  Oil a large
gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter
half the onion and garlic over the bottom.  Arrange the eggplant halves,
gently forced together, side by side in the dish. 

Pour the remaining olive oil into a bowl.  Pare the artichokes to the
hearts and quarter them, removing the chokes; place the hearts
immediately into the oil, turning them around to coat them completely
and protect them from contact with air.  Force the quartered artichoke
hearts and the olives into the crevices around the eggplant fans.  Fit
in the bay leaf fragments here and there, scatter the remaining onion
and garlic over the surface, and sprinkle with the herbs, salt and
pepper.  Press everything into place to form as regular a surface as
possible.  Dribble the oil left over from the artichokes over the entire
surface, adding a bit more if necessary.  Place a sheet of aluminum foil
loosely over the surface and bake for about 1 1/2 hours, starting with a
very hot oven, preheated to 450F (230C), and turning the heat down to
about 350F (180C) after 10 minutes or so. 

When done, the stem ends of the eggplants should be soft to the touch.
Sierve as an hors d'oeuvre, at room temperature.  

From: (Stephanie da Silva)


2        large eggplants
2 cups   olive oil (the best quality you can afford)
1        large tomato
2        large onions
1 cup    lemon juice
1/4 cup  sugar
1/2 cup  kosher salt
1 tblsp  paprika
2 tblsp  parsley
4-6      cloves garlic

Slice the eggplants in half and coat them with all but 3 tbsp of salt. 
Cover with paper towels and place a weight on them to drain.  Let sit 15

Dice tomato, onions and mince garlic.  Saute until garlic is brown and
onions are golden in 1/2 cup olive oil. 

Add parsley, lemon juice, sugar, salt and paprika to taste to the tomato
mixture.  Cook until about the texture of jam. 

Scoop out a hollow in the center of each eggplant half.  Wipe away the
salt.  Place 2 of the eggplant halves face down in a skillet w/ half of
remaining olive oil, cook until browned and olive olive oil is absorbed. 
Repeat using other halve and remaining oil. 

Place the eggplant halves in a baking dish and fill the hollows with
tomato mixture.  Place in 400 degree oven for twenty minutes.  Serve,
garnished with paprika. 

Alternately, the eggplant can be chopped and sauted in chunks until soft
and brown.  In that case the baking step is omitted and the eggplant is
simply mixed with the tomato mixture. 

From: (Stan England)

(Servings:  10)

4        eggplants - medium                                
4 tblsp  butter                                            
2 lb     ground beef                                       
3        onions - chopped                                  
2 tblsp  tomato paste                                      
1/4 cup  parsley - chopped                                 
1/2 cup  red wine                                          
2        eggs                                              
1/2 cup  grated cheese                                     
1/2 cup  bread crumbs                                      
6 tblsp  butter                                            
6 tblsp  flour                                             
3 cups   milk - hot                                        
4        egg yolks - lightly beaten                        
dash     nutmeg                                            
dash     cinnamon                                          
cooking oil                                       
grated cheese                                     

Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving
1/2-inch peel between the strips.  Cut into thick slices, sprinkle with
salt, and let stand between two heavy plates while browning meat and
making sauce. 

In frying pan melt the 4 tablespoons butter and in it saute meat and
onions until meat is browned.  Add tomato paste, parsley, wine, salt and
pepper, and water.  Simmer until liquid is absorbed.  Cool.  Stir in
cinnamon, eggs, cheese and half the bread crumbs. 

Make sauce: In saucepan melt the 6 tablespoons butter over low heat. 
Add flour and stir until well blended.  Remove from heat.  Gradually
stir in milk.  Return to heat and cook, stirring, until sauce is thick
and smooth.  Add salt and pepper to taste and the nutmeg.  Combine egg
yolks with a little of the hot sauce, then stir egg mixture into sauce
and cook over very low heat for 2 minutes, stirring constantly. 

Brown eggplant slices on both sides in hot oil.  Grease an ovenproof
casserole and sprinkle bottom with remaining bread crumbs.  Cover with
layer of eggplant slices, then a layer of meat, and continue until all
eggplant and meat is used, finishing with a layer of eggplant.  Cover
with sauce, sprinkle with grated cheese, and bake in a 350-degree oven
for 1 hour.  Serve hot. 

From: scarletbegonias+@CMU.EDU (Mary Jane Kelly)

Source: LA Times.  


3         large Japanese eggplants (or 1 very large regular)
2         sweet red peppers
1         large onion, sliced
4 cloves  garlic, crushed
1 quart   chicken stock
1 bunch   fresh basil
Salt and pepper
Extra virgin olive oil

Wash eggplants and split lengthwise in halves (in quarters if using 1
large regular eggplant).  Lightly season with salt and pepper and
sprinkle with olive oil to taste.  Roast at 400 degrees for 45 minutes
or until tender and golden brown.  Puree flesh with skin in blender or
food processor and set aside. 

Place peppers under broiler until skins are scorched on all sides. 
Place in plastic bag for 10 min to soften, then peel and remove seeds. 
Puree flesh in food processor until smooth.  Set aside. 

Heat 1 tbsp olive oil in skillet.  Saute onion and garlic until tender. 
Cover to sweat over very low heat for 5 min.  Add roasted eggplant puree
and chicken stock to onion-garlic mixture.  Cook over low heat 15 min
until flavors blend and mixture is heated through.  Puree mixture in
blender or food processor until smooth, then strain into clean bowl. 
Season to taste with salt and pepper. 

To serve, place serving of soup in deep bowl and spoon red pepper puree
in center, swirling it into soup.  Drizzle lightly with olive oil if
desired, and sprinkle with chopped basil. 

Makes 6 servings, 150 calories each.  It has a wonderful smoky taste and
is good either hot or cold.

From: (reine des tournesols)

Source: Gourmet 4/92, Domain Chandon, Napa Valley, CA


1.5 lb    Japanese eggplant, halved lengthwise
1         red bell pepper, halved lengthwise and seeded
4 tblsp   extra-virgin olive oil
2         onions, unpeeled and halved lengthwise
3         plum tomatoes, halved lengthwise
8         garlic cloves
1 tblsp   unsalted butter
3         fresh thyme sprigs, chopped fine
3         fresh oregano sprigs, chopped fine
3         fresh basil sprigs, chopped fine
8 cups    chicken broth
1         bay leaf, crumbled
12        1/4-inch-thick slices of French bread, toasted
3/4 lb    goat's milk mozzarella, grated coarsely

In a bowl coat the eggplant and the bell pepper lightly with 1
tablespoon of the oil and season the vegetables with salt and pepper.
In a foil-lined roasting pan arrange the eggplant, skin sides down, the
bell pepper, skin sides up, the onions, cut sides down, and the
tomatoes, cut sides down, and roast the vegetables in the upper third of
a pre-heated 400degree F.  oven for 10 minutes.  Put the garlic in the
pan near the tomatoes, roast the vegetables for 30 to 40 minutes more,
or until the bell pepper is charred, and let them cool.  Remove the skin
from the bell pepper and the onions and coarsely chop the eggplant, the
bell pepper, the onions, and the garlic.

In a large kettle melt the butter with the remaining 3 tablespoons oil
over moderately high heat, add the chopped vegetables including the
garlic, the tomatoes, the thyme, the oregano, the basil, and enough of
the broth to just cover the mixture, and bring the mixture to a boil.
Add the bay leaf and simmer the soup for 30 minutes, or until it is
thickened slightly.  In a blender or food processor puree the soup in
batches, transferring it as it is pureed to the cleaned kettle (the soup
will be thick and textured, flecked with black bits of the eggplant),
and heat it with the remaining broth over moderately low heat until it
is heated through.

Arrange the bread slices on a baking sheet, sprinkle them with
mozzarella, and broil the croutons under a preheated broiler about 4
inches from the heat for 3 to 4 minutes, or until the cheese is golden.
Ladle the soup into 6 bowls and top each serving with 2 croutons.
Serves 6.

(Also, instead of full slices as croutons, after broiling, with a sharp
knife the toasted bread can be cut into smaller croutons and sprinkled
onto the soup)



1 lb      eggplant
Vegetable oil (preferably peanut oil)
2 tblsp   shredded pork
1 tsp     minced garlic
1/2 tsp   minced ginger
5 to 7    diced chili pepper
1 tblsp   cooking wine
1 tsp     soy sauce
2 tblsp   shredded bamboo shoot
10        straw mushrooms
1 tblsp   shredded black fungus
1 cup     chicken stock
1/2 tsp   vinegar
1 tsp     minced green onion
1 tblsp   of a thick mixture of cornstarch and water
1 tsp     glazing oil

Partially peel the skin off the eggplant lenghtwise.  Cut the eggplant
into finger-size strips.  Deep fry in oil until slightly brown.  Drain. 
Set aside.  Heat wok for 20 seconds.  Add 1 T oil, shredded pork, minced
garlic, minced ginger and the chilis.  Stir 10 seconds.  Add wine, soy
sauce, bamboo shoots, straw mushrooms adn black fungus.  Stir and flip
the ingredients in the wok several times.  Add stock, vinegar and green
onion.  Simmer 20 seconds.  Add cornstarch mixture and glazing oil. 
Flip ingredients to blend in the thicken cornstarch and to spread
glazing oil.  Serves 4. 

Spicy Hot Eggplant Sautee includes a glazing oil that can be used on
many stir-fry dishes.  To make the glazing oil, simmering about a cup
each of ginger and green onion trimmings in 1 gallon of vegetble oil for
30 minutes.  Strain the ginger and green onion from the oil which should
be put in a dark, well-sealed and clean glass container.  The oil should
be keep in a dark, cool place for a couple of months. 

From: (Steven Frank) 

(Serves 4)

3 tblsp   Soy sauce
2 tblsp   Minced garlic
1/4 cup   Dry sherry or Chinese rice wine
1 tblsp   Minced fresh ginger
1/4 tsp   Black pepper
1 tblsp   White or brown sugar
Cayenne pepper to taste
1 tblsp   Cider vinegar
3 Cakes   firm tofu, cut into strips
3 tblsp   Cornstarch
2 tblsp   Peanut oil
8         Scallions: greens minced, whites in strips, keep separate
1         medium Onion, thinly sliced
1         large Eggplant, cut into strips, thinly
1 bunch   Cilantro, minced (optional)
3/4 tsp   Salt


Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add
enough water to make up to 1 cup.  Place cornstarch in a small bowl, pour
in the liquid, pour on the liquid & whisk till dissolved. Set aside.

Heat a large wok over a high flame.  Add oil & onion & stir fry for about a
minute.  Add eggplant & salt & stir fry for 8 to 10 minutes till the
eggplant is soft.  Add garlic, ginger & black pepper & cayenne. Cook a few
minutes more.

Add tofu & scallion bottoms.  Stir the bowl of liquid that has been set
aside & add to the wok.  Mix well & stir fry for another few minutes till
the sauce is thickened.

Remove from the heat & serve over rice topped with scallion greens &



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