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Old 08-18-2015, 07:31 AM   #1
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ISO simple recipes to get rid of a lot of Eggplants

I'm not complaining, but I have too many eggplants in the garden to start frying them all up.

Some are the bigger varieties, but others are skinnier and others are the long thin Japanese variety.

I don't min frying a few up for eggplant parmesan or something of the sort, but frying them all up is such a time consuming pain in the butt, I was hoping for other ( vegetarian/ or vegetarian convertible) recipes to get rid of a mass load of eggplants that is not terribly time consuming.

or, if there is something I can do to get them to a state where I can store them for later use ( without frying them all up).

Thanks,

larry

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Old 08-18-2015, 07:52 AM   #2
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Use this method to make vegetarian moussaka, I'm guessing you could sub out tofu or maybe lentils or something else for the lamb, even just leave it out. Baking them first saves a lot of time with the frying, plus you don't use as much oil that way. It does freeze well BTW. We usually make the whole recipe and divide it up into 2 pans, 1 to freeze for later (uncooked).
Moussaka Recipe - NYT Cooking

Baba ganoush, grill or char the eggplant.

Freezing ideas: Freezing Eggplant : HGTV Gardens
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Old 08-18-2015, 08:28 AM   #3
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Stuffed with tabbouleh, baked and frozen for the smaller ones. Make a nice side or whole meal.
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Old 08-18-2015, 08:34 AM   #4
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Make a several course meal of eggplant.

Caponata

Sicilian Caponata. {Vegan Recipe} | elephant journal

Caprese salad

The Comfort of Cooking » Crispy Eggplant Caprese Stacks

Stuffed eggplant

Vegetable-Stuffed Eggplant Recipe | Taste of Home

Lasagna

Eggplant Lasagna Recipe : Danny Boome : Food Network

Eggplant brownie a la mode!

Brownie Recipe: Eggplant Brownie - Shape Magazine
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Old 08-18-2015, 10:40 AM   #5
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I posted this recipe for stuffed zucchini a few years ago. It would also work with eggplant. I think it would freeze well, too.

Grilled Stuffed Zucchini Boats
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Old 08-18-2015, 12:33 PM   #6
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I like to put up a couple of jars of Melanzane Sott'Olio,

Marinated Eggplant in Oil / Melanzane Sott'Olio

Marrakesh eggplant and tomato "salad" (one of my other favs):

Marrakesh Eggplants & Tomatoes Recipe - Taste.com.au

Iman Bayildi (vegetarian) (Fainting Iman)

I go to Greece, Turkey, Morocco, and other Mideastern cuisines for eggplant inspiration.
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Old 08-18-2015, 12:40 PM   #7
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One of my favorite eggplant recipes is Melanzane sott'Olio (translates to "eggplant under oil"). I am planning on making some next weekend myself.

It's an old, old recipe that makes a pickled eggplant relish that can be served as part of an antipasto platter or as a side salad. Since the eggplant is pickled and stored under oil, it also keeps unopened for a long time in the fridge. Just keep in mind that there is a slight risk of botulism, although most old time Italians will laugh that off. I dated an Italian girl many years ago and her family would put up jars and jars of this stuff, seal up the jars, and store it at room temperature without benefit of any sterilization method other than boiling the jars and lids before filling them. I wouldn't recommend that, though.

In any case, here is the recipe I use. It's awesome...
Melanzane sott'Olio ~ Eggplants in Oil
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Old 08-18-2015, 12:45 PM   #8
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Another good vegetarian recipe:
Eggplant & Tomato Gratin with Mint, Feta & Kalamata Olives
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Old 08-18-2015, 02:00 PM   #9
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Maybe you should open up a roadside stand.

Or become that neighbor stopping by with fresh veggies.

A lot of cooked eggplant recipes freeze well but straight eggplant not so well. It works okay in soups.

Bite the bullet and spend the time making and cooking then freezing portion sized dish's.

Good luck with your abundance.

My eggplant was a wash this year. (Damned Snails).
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Old 08-18-2015, 02:10 PM   #10
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When I have an overabundance of produce, I do anonymous drive-by dropoffs. Neighbors never know what hit 'em.
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ISO simple recipes to get rid of a lot of Eggplants I'm not complaining, but I have too many eggplants in the garden to start frying them all up. Some are the bigger varieties, but others are skinnier and others are the long thin Japanese variety. I don't min frying a few up for eggplant parmesan or something of the sort, but frying them all up is such a time consuming pain in the butt, I was hoping for other ( vegetarian/ or vegetarian convertible) recipes to get rid of a mass load of eggplants that is not terribly time consuming. or, if there is something I can do to get them to a state where I can store them for later use ( without frying them all up). Thanks, larry 3 stars 1 reviews
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