Posts Tagged eggplant
I found this recipe in the French Metro newspaper.
- 6 slices of eggplant (we sliced up one small eggplant)
- 1/ zucchini, sliced (we sliced one whole zucchini)
- 2 tomatoes, sliced
- Salt and pepper to taste
- 1 tablespoon syrup
- 1 teaspoon oil
- Lemon juice, to taste
- Soy sauce, to taste
1. Spread out a piece of aluminum paper on a work surface.
2. Place on the vegetables on it.
3. Salt and pepper. Add the syrup, oil, lemon juice and soy sauce. Close the paper.
4. Place on barbecue and grill 18 to 20 min.
Verdict: I didn’t really like this recipe. I thought all of the vegetables ended up too mushy; the exact opposite effect that grilling should have on them.
I found this recipe in Inspire, a free food magazine handed out at my grocery store.
- 1/2 cup unseasoned breadcrumbs
- 4 teaspoons basil
- 1 tablespoon Parmesan cheese
- 1 teaspoon salt
- 1 egg
- 12 slices of eggplant, about 1/4 inch thick
- 4 teaspoons olive oil
- 4 sub-style buns
- 3 tablespoons Herbed tomato sauce
- 1/4 to 1/2 cup shredded mozzarella cheese (depending on how much you like!)
1. Preheat oven to 425F.
2. In a shallow bowl, combine breadcrumbs, basil, Parmesan cheese and salt. Whisk egg in another shallow bowl. Dip eggplant slices in the egg and then coat with breadcrumb mixture.
3. Place slices on a parchment paper lined baking sheet. Drizzle with olive oil. Bake 15 min. (We turned once about halfway through.)
4. Divide eggplant evenly between 4 buns. Spoon on sauce. Top with cheese. Broil for 2 min until bun is toasted and cheese is bubbly.
(I wish I had remembered to snap a picture!)
Verdict: Eggplant is one of those foods I am appreciating more as I grow up! These sandwiches were very good. For my taste, they needed more sauce, but still good!
My aunt makes the most amazing eggplant in the world. Unfortunately it is my aunt’s secret recipe therefore I cannot reproduce it here, but I am trying to make my own. After a few attempts I finally made a wonderful dip the other day. I would say that it is similar to Baba Ghanoush since I kind of made it like I make hummus but since I haven’t really read up on what exactly makes up this wonderful dip I’ll just call my concoction “eggplant dip”. Or rather: “great eggplant dip that is very good but not as amazing as the eggplant dip that my aunt makes”. This is a variation of an eggplant dip I saw on the Martha Stewart website. Following hers I made an ok dip, but I prefer mine. As it is suggested on her site, you can also roast the garlic beforehand, though don’t make the same mistake that I made and burn the garlic and decide to put it into the dip.
Also I find that it tastes even better when it has been on the fridge for a while.
You will need:
- 1 large eggplant
- 1-2 clove of peeled garlic
- ¼ cup extra virgin olive oil (and more as needed)
- Juice from ½ a lemon
- 1 tbsp of tahini
- Roast the whole eggplant in the oven until it has collapsed onto itself. Take care to make sure it has not burned.
- When it is cool enough to handle, peel off the skin and remove the stem. Place the eggplant innards into the food processor.
- Add the salt, oil, tahini and garlic
- Blend in the food processor until mixed.
- Add the lemon juice and blend until it has fully blended
- Taste and add more oil, lemon, salt or garlic until you are happy.
- Store in the fridge in an air tight container.
If you want to make Hummus, just replace the eggplant with cooked chickpeas (either cooked yourself or purchased cooked) and make sure to include some of the chickpea cooking liquid as it will help make the hummus smoother.