Eggplant…My Nemesis


I need ideas on how to cook this big, beautiful purple eggplant.


Miss_Nobody said…
I have no idea how eggplant is cooked in the US lol.I can give you an authentic Indian recipe if you want :)

Its known as Bharta.

1 - large brinjal(eggplant) 1 - onion, finely chopped
1 - tomato, finely chopped
1tsp - ginger/ginger-garlic paste
1tsp - garam masala
1tsp - chilli powder
1tsp - ajwain powder (om seeds)
1tsp - dhania powder (coriander powder)
3tsp - oil
1tsp - jeera
1tsp - lime juice
sat as per taste


Grease the brinjal with some oil all over.
Make 5-6 cuts on the surface with a knife.
Preheat the oven to 375F and bake the brinjal until it is competely cooked and soft.
If you do not have an oven, u can even cook the brinjal on the stove in a covered vessel with some oil.
Remember to saute frequently.
Remove the brinjal from the oven and let it cool down.
After it cools, remove the skin and mash the brinjal with a potato masher or a spoon.
Meanwhile, heat the oil in a kadai and add jeera and ginger-garlic paste
Add the chopped onions after the seeds splutter and fry till they become transparent.
Add tomatoes when the onions are almost done.
Add a little water and cook covered for about 2 mins.
Add the mashed brinjal to the above mixture.
You can add water to get the consistency you need.
Add all the remaining dry masalas and cook for another 2 mins.
Remove from stove, add the lime juice and mix well.
Garnish with cilantro and serve hot with rotis/chapatis.
Maria said…
I attempted eggplant parmesan once. I think we ended up ordering pizza that night :). I am curious to see what recipes pop up here in your comments, I may just be brave enough to tackle that little guy again, I'm a little older, not a lot wiser though. The 1st recipe you have here looks interesting, but when you get more than a few lines in the directions then it looks like too much for me :).
Anonymous said…
You're barking up the wrong asthmatic. I don't dig eggplant so much. And yes... I've tried it more than once!
imom said…
I've never had a taste for eggplant either... I hope you find a recipe you enjoy!
Daryl said…
LOVE it .. eggplant parmesan .. I am going to ask my friend Onnie who makes the most amazing eggplant ever ... BBS
Jeannelle said…
Have fun! I know nothing about eggplant.

Thanks for the info you sent on changing blog wrapper sizes....I finally worked on mine today; it was scared at first, but turned out to be super easy. Thanks again!
Daryl said…
Here's what Onnie said:

My eggplant recipe is hardly a recipe but here's what I do ~~~~~ I cut the eggplant the evening BEFORE...I salt the slices and let them drain overnight. That takes all the liquid out of it which makes it less "meaty" . The next day I dip each slice in egg, flavored bread crumb and then fry it. I then put the slices in a baking dish (here's the good part) I use canned sauce and bake them for about 30 minutes in the sauce. I honesly think the key is the salting process. Makes them crip and more tasty when fried.
~CC Catherine said…
Deb, We make eggplant parmesan and love it. I've also cut it in two., carved out the seeded center and have created a sauteed meat mixture with onion and sauce and diced up eggplant - filled each half like a boat., and baked it for 45 minutes or until done. My favorite though is Eggplant Parmesan. ~CC Catherine
~CC Catherine said…
PS: The salting Process Daryl mentions really works! ;)
shara said…
Anything and everything- including eggplant- here in OK is better when fried!

I ditto on the EP Parm. Love it and have done the salting thing. How 'bout eggplant tempura? (fried thing again...)
Joyce said…
Giadas eggplant recipe for caviar is wonderful. I make it all the time. Last month our Inside the Perimeter cooking light club did food on a stick and my daughter found a super fun recipe that uses the eggplant to hold the stick food. It is so cute for entertaining. I am planning on doing a post about it soon. I posted a low fat version of eggplant parma on my blog last month. We have to get together for some good food here in town soon.

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