eggplant

smokinstan

Got the gkids over and try to keep veg postive for them anyone out there have a recipe for a non spicy way to cook these up thanks I was born a scot and they call these aubergines, but now i'm a canuck in the colonies they are eggplants. thanks folks stan :huh:

Morro Bay Rich

Did some yesterday. Cut into ~1" thick rounds, brushed with olive oil, sprinkled with garlic salt and cooked until exterior surfaces were brown. This will leave the inside soft.

smokinstan

Thanks rich, much appreciated.

deepsouth

this is my uncle's recipe. it's delicious if you have the time.


Ingredients:

2 or 3 medium round eggplants
flour for dredging
4 round tomatoes, sliced
2 anchovy fillets, chopped
2 cloves garlic, finely chopped
sliced mozzarella
1/2 cup basil, chopped
vegetable oil
olive oil
1 teaspoon white vinegar
salt and pepper to taste

Instructions:

slice eggplants. dredge eggplant slices in flour and fry in plenty of vegetable oil. do not allow to get too crisp. remove eggplant slices from oil and place on paper towel to drain.

oil a baking dish and place in 1 slice of eggplant at a time. on each slice of eggplant place a slice of tomato and a thin slice of mozzarella. place the next slice of eggplant halfway over the previous slice and continue until the bottom of the dish is covered. the eggplant should be so staggered that half of the previous slice is exposed. bake at 400 degrees for 10 minutes.

in a saucepan heat 1/2 cup olive oil. add finely chopped anchovies, garlic, basil, vinegar, salt and pepper. stir well to dissolve anchovies. remove from heat.

remove eggplant slices frmo the oven and immediately pour on sauce. allow to cool slightly. eggplant may also be served cold.

PattyO

Slice and brush with garlic infused olive oil on both sides. Grill until soft then sprinkle one side with parmesan cheese. The inside will be almost melted. And eat the skin, it's really good and toasty from the grill. I always did this on an open direct heat. I guess you'd close the egg, but keep watching it.
PattyO

Boatman

Go to Thirdeye's website playingwithfireandsmoke.com. He has a great recipe there that I have made many times. Let us know how it turns out.