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Question by femalegtrst: Do you know any eggplant recipes without tomato?
I can’t eat tomato, and I am allegic to lemon, but I want eggplant.
I am the only one in my family who likes eggplant, so I cook for only me.
Best answer:
Answer by Someone who cares
Baba ghanouj, and leave out the lemon.
Add your own answer in the comments!
Moussaka without the tomatoes is nice and so are stuffed roasted eggplants.
http://www.recipezaar.com
http://www.allrecipes.com
http://www.recipegoldmine.com
Try those 3 sites.Good luck.
i make eggplant cutlets (cut eggplant into strips, dip into milk , coat with seasoned breadcrumbs and fry) tastes great, or you can boil the eggplant (leave whole) for about 10 -15 minutes, take out of water and draine. cut in half lenght wise, scoop out and discard insides, fill with a thick bolognese sauce and pop in the oven and bake till crusty on top, serve wth potatoes and other vegetables, makes a lovely meal!
idk
EGGPLANT CASSEROLE
2 cups eggplant, cubed
1 onion, sliced
1 tablespoons olive oil
3 tablespoons margarine
fresh ground pepper
4 1/2 ounces shredded cheddar cheese
1 cup milk
1 cup cracker crumbs
2 eggs, beaten
Preheat oven to 350
Heat oil in saucepan.
Saute egglant and onion until soft.
Remove saucepan from heat and stir through margerine until melted.
Add remainder of ingredients, and combine well.
Transfer to a casserole dish, and bake until golden and bubbling.
Approx 45 minutes.
Fry Eggplant and sprinkle it with some salt to taste and your choice of spice to taste
Or Roast Eggplant and melt the skin,add some olive oil salt to taste and some spice of your choice to taste.
Slice the eggplant thinly/ put in egg-milk mixture/put in breadcrumbs/fry in oliveoil butter mixture til brown…yummy. This could also be deepfried in oil…it is a big bother but WOW is it gooooood!
Savory Baked Eggplant
2 medium eggplant (about 1 pound each)
1/2 Cup bread crumbs
1 teaspoon olive oil
1 1/2 Cups chopped onion
1 1/4 Cups finely chopped celery
1/2 teaspoon oregano
2 cloves minced garlic
3/4 cup crumbled feta cheese
1/4 teaspoon black pepper
1 Tablespoon parsley
1/4 Cup chopped black olives
Heat oven to 400 degrees. Cut each eggplant in half and place on a baking sheet, cut side up. Bake for 25 minutes. Remove pulp and chop. Reserve the “shell” and put aside.
Saute remaining ingredients (except feta) until soft and add the eggplant. Toss the feta into this mix and then stuff it back into the “shells”.
Reducing the oven to 350 degrees bake the stuffed eggplants for an additional 25 to 30 minutes.
**If the “shells” tear and cannot be used you can put the mixture into a casserole dish and bake accordingly.
Slice the eggplant in to one inch circles. Using an egg and milk wash, dip the slices into the mixture and then coat them with italian seasoned breadcrumbs. Place them in a pan and bake at 350 degrees until done (depending on the oven – 10-15 minutes). Fix some whole grain rice according to the package, but add some rosemary and chives to it. Spread the rice on the plate and put the baked egg plant on top.
Make an eggplant relish .
Take 1 large eggplant ,2 bell peppers and roast in the oven until soft .
Remove skin from eggplant and scoop pepper away from its skin.
Mince a medium to large onion, and mince 3 to 4 cloves of Garlic.
Place in a processor or mix by hand .Add a little olive oil ,salt and pepper.
Chill and serve cold .Serve it alone or on slices of bread or crackers.
Slice into rounds.
Salts heavily and set on paper towels. Let rest until you can daub or squeeze the water out.
Brush with olive oil and broil until lightly brown.
Top with Pizza sauce and your favorite pizza toppings – wah lah! Eggplant pizza! (p.s. – the kids will eat it too!)
Eggplant Moussaka
2 eggplant, 1-1/2 lbs. each
1 1/2 lbs ground beef
2 tablespoons butter
2 medium onions, chopped
3 tablespoons water
2 tablespoons parsley (chopped)
1 teaspoon allspice
1/4 teaspoon pepper
2 eggs
1/2 cup parmesan cheese
6 tablespoons dry breadcrumbs
salt and black pepper
Moussaka sauce
1/4 cup butter
2 tablespoons flour
2 cups milk
4 eggs
1/2 cup parmesan cheese
1/2 teaspoon salt
1 dash pepper
Peel eggplants.
Slice into rounds 1/2-inch thick.
Sprinkle both sides generously with salt.
Place in deep bowl; Cover with cold water.
Place dinner plate on top to keep slices submerged; let set 1 hour at room temperature.
When ready to use, thoroughly rinse and drain.
Saute meat in butter until color is gone.
Add onion.
Cook until soft.
Drain off fat.
Mix in water, parsley, allspice and pepper.
Simmer, uncovered, until liquid is absorbed.
Cool 30 minutes.
Beat eggs to a froth.
Stir into meat.
Add parmesan, 3 Tbsp.
breadcrumbs, salt and pepper.
Butter a 13″x9″x2″ baking dish.
Sprinkle remaining bread crumbs on bottom.
Arrange one third of eggplant slices over crumbs.
Cover with half of meat mixture.
Add another layer of eggplant and the remaining meat.
Top with eggplant slices.
Pour Moussaka Sauce over all.
Bake in 375 degree oven for 1 hour.
Remove from oven.
Allow to stand 10 minutes.
Cut into squares.
Serve with a big tossed salad.
Moussaka Sauce: Melt butter in saucepan over medium heat.
Stir in flour until absorbed.
Remove from heat.
Slowly stir in milk.
Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
Remove from heat.
Beat eggs 5 minutes.
Add a small amount of sauce to eggs.
Stir egg mixture back into sauce.
Add remaining ingredients.
Eggplant Patties or Eggplant Fritters
A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a “parmigiana” verison with a bit of sauce and some good mozzarella cheese.
2 large eggplant
1 cup breadcrumbs
1/2-3/4 cup of good quality parmesan cheese or pecorino romano cheese
2 eggs, beaten
1 teaspoon garlic salt
1 teaspoon oregano, rubbed between palms
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil
Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise. Cut across into 3/4″ chunks. Steam eggplant chunks for 10 minutes and cool slightly. Heat oil in a large frying pan – you may mix vegetable and olive oil instead of using just olive oil. Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed. Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix. You could use a clove or two of fresh garlic, sauteed in place of the garlic salt. Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces. Stir to mix well. Form patties of any size, but not exceeding an inch in thickness and place in frying pan. Cook for five minutes on each side. Remove to a towel-lined plate to drain. Place in a warm oven if you are not ready to serve them immediately.
a good starter or just serve more for a main.
cut the aubergine(eggplant) into just under a centimetre thick rounds and have ready a bowl of seasoned flour,bowl of beaten egg and a bowl of breadcrumbs(option of adding dried herbs to this).
coat the aubergine in the flour,then dip into the egg, and then the breadcrumbs, continue till all are done.
deep fry the aubergine at 180 degrees for about 20-30 seconds on each side or until golden brown, and then drain them on kitchen paper.
meanwhile slice some goats cheese and place on top of the aubergine slices and heat under the grill(not sure if ni america u call it a grill, maybe u call it a broiler or a salamander) until browned, then stack two layers of aubergine and cheese on top of each other, serve with a dressed salad and et voila- goats cheese and aubergine stacks.
that is my own recipe and it never fails to please. a beetroot dressing goes well with this, or a basil oil.
it also seems to work well with a rocket salad
enjoy
Breaded Eggplant Slices
1 medium eggplant (about 1 pound)
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 bottle (8 ounces) fat-free Italian salad dressing
Cut eggplant into 1/2-in. slices. In shallow bowl, combine bread crumbs and Parmesan. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture.
Arrange in a single layer on baking sheets coated with nonstick cooking spray. Bake at 450° for 12-15 minutes or until golden brown, turning once. Yield: 4 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=15760
Caponata, rollatini. Slice the ep, dip in eggs, crumbs, fry and make an ep sammy w mozzarella and pesto sauce. I have a recipe for an eggplant artichoke savarin – the sauce is tomato-y — if you’d like it let me know. It’s a little bit of work, but if you love eggplant, it’s a winner. Or eggplant patties – shred ep, combine w bread crumbs and eggs & fry.
Father Orsini’s Eggplant Balls
3 T. olive oil
3 garlic cloves, minced
1 large eggplant, peeled and diced
1 T. water
1 c. seasoned bread crumbs
½ c. fresh parsley, chopped
2 eggs, beaten
½ c. grated cheese
olive oil
In a large saucepan, heat oil and gently sauté garlic until golden brown. Add diced eggplant, the tablespoon of water, and cover. Reduce heat and gently steam until eggplant is very soft.
In a mixing bowl, combine eggplant, bread crumbs, parsely, eggs, and cheese. Mix well and let stand 20 minutes. Form into balls and fry on all sides in olive oil.
Or:
Place eggplant balls on a greased pan, and bake in the oven for 30 minutes at 325 degrees.
Serves 4-6.
I get 35 – 50 balls.
You can use these like meatballs, put them on white pizza, eat them with pasta and cheese, or just eat them as-is.
take an eggplant peel it and slice it into rounds, lay out on paper toweling and salt it let sit 15-20 min to sweat, then rinse off and pat dry….make and egg wash dip rounds in and roll in seasoned bread crumbs, fry in oil or bake in oven.
* you salt it to take the bitterness out