Eggplant Recipies

 
Hi Dave

I saw Julie's (Mainegg) post this morning for Mediterranean pies and followed it up with a brief search for them on line. I saw this one in passing ROBIN LEACH'S MEDITERRANEAN EGGPLANT PIE and thought it sounded pretty good.

Eggplant Parmesan is a favorite of mine. This site looks like it has 584 recipes for it. Gotta be some good ones in there.

I also used to make Puffy Eggplant Casserole that was always great. THIS is the home page for that site, they claim 3116 eggplant recipes!

Blair

 

We cube them up, toss with olive oil and kosher salt. Put them in a cast iron skillet on the egg at 350 degrees until done. Simple but good.

I would think about any recipe would work fine, but here is mine. I only do one layer instead of the stacked multi-layer ones.

1 medium-large eggplant, peeled
Salt
Pam or spray olive oil
2 cloves garlic, peeled and chopped
1-15oz can diced tomatoes
Freshly ground black pepper
1 teaspoon Italian herbs (dried)
1 tablespoon balsamic vinegar
Olive oil
½ Ib. fresh mozzarella, thinly sliced
½ cup grated parmigiano-reggiano


Cut eggplants into round slices about 1" thick. Place slices in a colander set over a bowl, salt generously on both sides, and set aside to drain for 1 hour.

Fire up the Egg (or other cooker) and allow your fire to stabilize. You will need a indirect set up , plate setter legs down, and a grate temperature of 350°. A light wood will give this dish a "brick oven" flavor.

Meanwhile, heat 1 teaspoon or so of olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring often with a wooden spoon, until golden, 1-2 minutes. Add tomatoes and juice from the can, the balsamic vinegar, Italian herbs, season to taste with salt and pepper.

Reduce heat to medium-low and simmer, until sauce thickens, about 20 minutes. Set sauce aside. Brush excess salt off eggplant, pat each slice dry with paper towels, and set aside. Spray the slices of eggplant with cooking spray or olive oil and fry in a deep skillet over medium-high heat turning once, until golden and soft, 2—3 minutes per side. Transfer eggplant with a slotted metal spatula to a wire rack to drain. Season to taste with pepper.

Spray the baking dish with cooking spray. Spread a large spoonful of sauce over bottom of a baking dish. Cover sauce with a single layer of eggplant slices. Spoon remaining sauce over the eggplant. Add the mozzarella slices and sprinkle with parmesan cheeses to cover the eggplant.

Move to the Egg and bake until sauce is bubbling hot and cheese is melted and golden on top, 25 to 35 minutes.

Thanks for the tip...was running out of things to do with the squash and zukes....those things grow like weeds in my garden....

My wifes grandmothers recipe is to cut the eggplant into 1/4" thick circles and lay flat on a cookie sheet. Liberally coat with olive oil and then season with garlic, salt, pepper, and rosemary. Bake until tender. They are delicious on their own, but we now take these baked circles and make pizza's. Put a little of the excess oil/seaoning mixture on the dough, place the circles and then some mozzerella. It's one of our favorites, and we're having a few tonite!

Here's pics of one I did in my cast iron skillet on the egg.

Peel it,cut it up like steak fries,soak in buttermilk,dredge in seasoned cornmeal,DEEP FRY. OMG! :woohoo: YUMMEE!