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Old 12-02-2008, 08:41 PM   #11
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bake roast broil grill fry saute, but do not boil.

Very easy is to slice thinly, lightly brush with olive oil and grill ... top with a dressing or sauce such as marinara.

Coat in corn meal and pan fry in a bit of oil. add cheese and marinara and bake in oven unitl bubbly.

make caponata (Italian sweet and sour eggplant dish to top crustini)

Add it to a marinara and spice it up a bit (hot pepper, even a bit of cinnamon!)

make ratatouille, mousaka, baba ganoush.
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Old 12-02-2008, 09:03 PM   #12
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Baba ghanoush is one of our favorites........and easy to make......served with bread sticks and rolled up tortillas (have to Texanize it) it's wonderful........
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Old 12-16-2008, 11:40 PM   #13
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I love braised eggplant, especially if you add some meat it's absolutely delicious!

I also love braised leeks and zucchini.. braising these veggies is just awesome. Try it!
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Old 12-17-2008, 01:04 AM   #14
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Originally Posted by Katie E View Post
I love, love, love eggplant/aubergine Parmesan. I also have a recipe, somewhere, for a lasagna-like recipe substituting eggplant for the noodles. Oh, so good.

Eggplant can be a very versatile veggie.

eggplant parm *num num*

I'd love it if you could share your "lasagna-like recipe" that sounds yummy, too.
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Old 12-17-2008, 07:15 AM   #15
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Boiled itself, I wouldnt. But, simmered in a tomato sauce, or ratatoullie ( sp), not problem at all. Marinated eggplant with vinegar, sugar, garlic, oregano is nice too. Mmm, then there is always caponata.
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Old 12-17-2008, 08:29 AM   #16
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Smoothseas - I make eggplant "lasagna-like" frequently. All you need do is slice your unpeeled eggplant lengthwise, sprinkle the slices with some olive oil & seasonings (dried Italian seasoning, crushed red pepper flakes), & bake the slices on a baking sheet in a hot oven, turning once, until softened & lightly brown. Then just sub the slices of eggplant for the noodles in any basic lasagna recipe.
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Old 12-17-2008, 04:54 PM   #17
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I use to grill slices of eggplants and make a quiche with tomato sauce,dried basil leaves,minced garlic,olive oil,some paprika,mozzarella,bread crumbs in the end,on top of the last dab/surface.I cook the quiche in the oven and let it cook for at least 25 minutes,at 180 degrees.
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Old 12-17-2008, 05:02 PM   #18
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Originally Posted by BreezyCooking View Post
Boiling - or even steaming - would be my very last cooking choices for aubergine/eggplant. Other than those two, this versatile vegetable can be happily & tastily baked, roasted, broiled, fried, stirfried, sauteed, etc., etc., etc.
I agree, Breezy. I love eggplant, but would never think of boiling them!

Parmigianno, Moussaka, Melitzanosalata, Ratatouille, in Calzone, on pizze, but why boiled? I would think it would get slimy.
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Old 12-30-2008, 06:56 PM   #19
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I have eggplants, mozarella (not much) and tomatoes .. I'm looking for a recipe which is not too time consuming. Does anyone know a nice recipe?
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Old 12-30-2008, 08:54 PM   #20
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A very good & simple one that I make frequently, especially in the summer when the fresh garden tomatoes are coming in.

Simply slice your eggplants about 1/2" to 1" thick & place on an oiled baking sheet. If you have them on hand, sprinkle with oregano or Italian seasoning, granulated garlic, crushed red pepper flakes, & some extra-virgin olive oil. Bake at 425-450 degrees until slightly softened. Turn slices over, season 2nd side, & bake a few minutes again. Top each slice with a slice of tomato & a slice of mozzarella cheese. Sprinkle with some more extra-virgin olive oil & return to oven just until cheese melts & serve.
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