Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
emaining dry ingredients.
Slice eggplant 1/4 thick and dip
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
Boil eggplant in water to cover until tender, about 30 minutes.
Combine and mix bread and both milks.
Melt oleo and saute onion, green pepper and celery until tender.
Add to bread mixture.
Add pimiento, drained eggplant, beaten eggs and all seasonings.
Add 1 cup of cheese; blend all together.
Reserve 1/2 cup of cheese.
Bake for 35 minutes at 350\u00b0 in a greased casserole.
Top with cheese; bake 10 minutes longer.
We have two recipes for Eggplant (Grandma's own).
Try them both!
owder & lemon juice.
Slice Eggplant in strips or squares, however
Cook diced eggplant 10 minutes or until tender and water is almost absorbed.
Put sauteed onions and chopped green peppers in skillet, add juice of tomatoes and let boil gently until reduced about half in amount.
Cut tomatoes in small pieces and add seasonings.
Add cubed eggplant.
Mix well and let simmer a few minutes to absorb flavor.
Sauce should be quite thick.
If you use too many onions it will be thinner, but still very good.
Peel and slice eggplant.
Use 3 bowls for
Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Saute at a medium heat until very tender, about 10 minutes.
Add a little water to keep the veg moist if necessary.
Great as a side dish for fish or chicken.
Add diced medium firm tofu or any other protein for a very simple, quick meal.
1. Preheat a gas grill to high, or build a fire in a kettle grill. Mesquite-flavored chips would taste great (optional).
2. Slice eggplant in 1/3- to 1/2-inch slices. In a small bowl add together the olive oil, lemon juice, garlic, salt, and thyme. Brush both sides of the eggplant slices with this sauce3. Place eggplant on the preheated grill. If you with to have nice grill lines, turn only once on each side. Grill about 10-15 minutes. Test for tenderness (doneness) by piercing with a fork. Makes 4 to 6 servings.
emoving the top, cut the eggplant in half lengthwise, carefully scooping
Broil eggplant in oven for 15 to 25 minutes, until it pops open.
Remove center and discard skin.
Run eggplant in blender until mushy or use fork.
Add remaining ingredients; mix well and chill for 1 to 2 hours.
Great with crackers or chips.
Makes about 1 cup.
Sprinkle eggplant with salt; let stand 30
Wash eggplant.
Remove stems and peel. Slice lengthwise and dredge through flour.
Dip into egg and fry in olive oil until golden brown.
Pat dry with paper towels.
Place a slice of Mozzarella in the middle of each slice. Add a scoop of Ricotta and roll up eggplant slices.
Place, seam down, in a greased shallow baking pan and top with a little marinara sauce. Bake at 350\u00b0 for 15 to 30 minutes. Garnish with parsley and grated cheese. Great served with pasta on the side.
Makes 8 servings.
Slice eggplant diagonally in 3/4-inch thick pieces with two slits.
Saute eggplant and onion in vegetable oil until limp.
Add corned beef.
Season with sugar and shoyu according to taste.
A quick and easy meal, great with rice.
Salt eggplant slices and let sit 30
edium flame.
Add the eggplant slices to the hot oil