Eggplant Croquettes
You Need:
- 2 eggplants peeled and cubed
- 1 cup of sharp cheese, grated
- 1 cup of bread seasoned bread crumbs
- 2 eggs
- 2 tablespoons of onion
- 1 clove of minced garlic
- 2 tablespoons of fresh chopped parsley
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- Corn oil for frying
Directions:
1. In a covered saucepan cook eggplant in a small amount of boiling water until tender, about 4-5 minutes
2. Drain and mash
3. Stir in all the remaining ingredients except the oil
4. Shape into patties
5. Fry in hot oil until golden brown, about five minutes on each side
Fried Eggplant
You Need:
- 1 medium eggplant
- Salt and pepper
- Flour for dredging
- 2 eggs
- 2 tablespoons of milk
- 1 cup of fine bread crumbs
- Vegetable shortening or oil
Directions:
1. Peel the eggplant and cut into 1/4 inch slices, crosswise
2. Sprinkle eggplant with salt and pepper and dredge in flour
3. Whisk together eggs and milk
4. Dip eggplant slices into egg mixture and roll in bread crumbs until completely covered; shake off excess
5. Let stand in the refrigerator for 30 minutes
7. Fry breaded eggplant slices 2 to 3 minutes on each side or until golden brown and crisp, in a thin layer of oil in a frying pan
8. Drain on paper towels and serve
Baba Ganouj (a middle eastern sandwich spread or dip)
You Need:
- 2 pounds of eggplant
- 6 tablespoons fresh lemon juice
- 4 tablespoons tahini
- 1 - 4 garlic cloves, pressed or minced
- 2 tablespoons funely chooped fresh parsley
- Salt to taste
Directions:
1. Pierce the skins of the eggplants several times with a fork and place them on a baking sheet.
2. Bake the whole eggplants at 400 degrees until they are crinkly on the outside and very soft on the inside, about 40 minutes.
3. When the eggplants are cool enough to handle, scoop out the insides.
4. Puree the eggplant pulp and the remaining inredients in a food processor.
5. Cool to room temperature and serve with cherry tomatoes and greek olives.
Easy Eggplant Pizza
You Need:
- 1 Boboli thin pizza crust (or homemade)
- about 1/2 c. of your favorite pizza sauce
- 1/2 c. (packed) shredded mozzarella cheese
- several small slices of veggie “pepperoni”
- 2 small (or 1 regular) thin eggplants, quartered and sliced
- 3 very small onions, cut in eighths
- 1 large clove garlic, minced
- about a dozen basil leaves
- olive oil for sautéing
Directions:
1. Sauté onions and garlic in olive oil until almost golden.
2. Add diced eggplant and sauté for 3 minutes more.
3. Stir in basil leaves (whole), cover skillet and steam until eggplant is almost tender.
4. Meanwhile, assemble the pizza using the remaining ingredients.
5. Spread the eggplant mixture over the other ingredients.
6. Bake at 450 for ten minutes.
Bohémienne (Or the other way of looking at Ratatouille)
You Need:
- 4 Courgettes (or zucchini)
- 2 Aubergines (or egg plant)
- 4 ripened Tomatoes
- 3 small Green peppers
- 1 Medium Red pepper
- 1 Medium to large Onion or 4 to 5 small fresh onions
- 2 cloves Garlic
- Flat Parsley, chopped
- Basil, chopped
- Salt
- Pepper from the mill
- Olive oil for cooking
Directions:
The order of cooking is important, so keep the vegetables separate when preparing them. Slice the onion and chop the garlic finely. Cut the peppers in two and remove the stalks, seeds and white fleshy parts, then cut into 1/2 inch squares. Without peeling them, cube the Aubergines and courgettes to an equivalent size. Remove the stem and seeds from the tomatoes and cut the flesh into small pieces. Chop the parsley and basil, keeping a few small leaves as garnish. In a frying pan, sauté the onion, garlic and peppers in olive oil over a brisk heat, stirring frequently. Season with salt and pepper as you go along. When the peppers are 3/4 cooked (they should be nice and crunchy), remove from pan and keep warm. Sauté the aubergines until they are cooked through and nice and golden. Set aside with the peppers. Sauté the courgettes, adding the tomatoes and parsley as they start to golden, and cook for a further 2 to 3 minutes. Return the peppers and aubergines to the pan, mix all the vegetables thoroughly and add the basil. If required, deglaze the pan with a little water and then reduce. Transfer to a serving dish and garnish parsley and basil leaves.
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. - Emily McDonald