Our favorite eggplant recipes - 119 recipes
More Eggplant recipes
eggplant blini with tomato sauce
By á-3918
for sauce: heat oil in heavy large sauce pan over med
- blini:
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloved, chopped
- 2 lbs tomatoes, peeled, seeded and chopped
- 1 bouquet garni (10 peppercorns, 3 parsley stems, 2 basil sprige, 2 thyme sprigs and 1 bay leaf)
- 2 tbsp. tomato paste
- 3 tbsp fresh basil
- 2 1 lb eggplants, peeled, cut into 1 inch cubes
- 1 tbsp. salt
- 1/4 cup olive oil
- 2 cup chopped onions
- 1/2 cup flour\1/2 cup chilled whipping cream
- 2 large eggs
- additional olive oil
- 2 cups grated mozzarella cheese
Eggplant, Crabmeat Casserole
By SteveV
Peel, cut, and dice eggplant and soak in seasoned water
- 1 large eggplant
- 1 large onion chopped
- 1 pound fresh cleaned shrimp
- 1/4 stick margarine
- 1 cup bread crumbs
- 1 cup crab meat cooked
- Creole seasoning to taste
Tomato and Roasted Eggplant Soup
By Golfwidow7
by Rachael Ray
- 1 large firm eggplant
- 5 tablespoons extra-virgin olive oil (EVOO)
- Salt and pepper
- 1 small onion, chopped
- 2 teaspoons Calabrian chili paste, or 1 teaspoon chili flakes, 1/3 palmful
- 3 tablespoons sundried tomato paste
- 1/2 cup red wine
- One 28-ounce can San Marzano tomatoes
- 1 jar passata (about 2 cups), or 2 cups tomato puree
- 2 cups chicken or vegetable stock
- 1 teaspoon sugar
- A handful basil leaves
Fried Eggplant
By SkyeCooks
Heat oil in a large skillet over medium-high heat
- 2 tbsp vegetable oil
- 1 eggplant
- 3 large eggs
- 2 cups bread crumbs
Chef Ninos Eggplant Al La Norma
By Emcneil
1. Heat 2 tablespoons olive oil in a large saucepan; add the onion and garlic and sauté until translucent
- 2 jars Rouses Pasta Sauce
- Traditional
- ½ cup Rouses Novella Olive Oil
- ½ Onion, chopped
- 2 garlic cloves, minced
- Fine Sea Salt
- Ground Black Pepper
- 1 Large Eggplant, sliced lengthwise to ¼ inch slices
- 1lb Penne Pasta Garafalo
- ½ cup fresh basil leaves
baked eggplant sandwiches
By KodiakDavis
Italian-inspired eggplant dish
- 1 lb eggplant
- 5-6 oz provolone cheese, sliced thin
- 8 oz sun dried tomatoes packed in oil
- 1/2 cup fresh chopped flat leaf parsley, divided
- 3/4 cup breadcrumbs or for gluten free use 1 ½ cups almond meal (if nut free, do not use almond meal)
- 3/4 cup finely grated parmesan cheese (if using almond meal, 1 1/2 cups)
- 2-3 large eggs
- 1/4 cup extra virgin olive oil
- Salt and pepper
- 1 1/4 cups marinara or arrabiata sauce (optional)
- Nonstick cooking oil spray or more olive oil for greasing the baking sheet
Eggplant, Tomato and Chickpea Casserole from NYT
By ltruitt
This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, tho...
- 1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
- Salt to taste
- 3 tablespoons extra virgin olive oil
- 1 large onion, sliced thin across the grain
- 2 to 4 garlic cloves (to taste), minced
- 1 (28-ounce) can chopped tomatoes
- 2 tablespoons tomato paste
- Pinch of sugar
- 1/8 teaspoon cinnamon
- 1 sprig basil
- 1 (15-ounce) can chickpeas, drained
- 3 tablespoons chopped flat-leaf parsley (optional)
Roasted Eggplant And Asparagus Soup
By á-174942
Heat the oven to 400 degrees
- 3 medium eggplants - (4-lbs) halved lengthwise
- 1 garlic clove split in half
- 2 garlic cloves finely chopped
- 1/4 cup olive oil divided
- Salt to taste
- Freshly-ground black pepper to taste
- 4 celery stalks finely chopped
- 1 red onion finely chopped
- 2 leeks thinly sliced
- 3 shallots finely chopped
- 1 cup white wine
- 12 cups vegetable stock
- 2 pounds medium asparagus coarsely chopped
- 1/4 cup fresh or store-bought pesto
- 1 cup shaved Parmesan - (3 oz)
Grilled Oriental Eggplant
By á-174942
Place eggplant in a large shallow baking dish
- 4 Japanese eggplant halved lengthwise
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- 2 tablespoons toasted sesame oil
- 3 garlic cloves finely minced
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons sesame seeds toasted lightly
Balsamic Eggplant With Oyster Mushrooms
By á-174942
Heat a heavy skillet over medium heat
- 2 tablespoons olive oil plus
- 2 teaspoons olive oil
- 8 small eggplants halved lengthwise, and thinly sliced
- 1/4 cup Balsamic vinegar plus
- 3 tablespoons Balsamic vinegar
- 1 pound oyster mushrooms
- 2 tablespoons chopped fresh Italian parsley
Braised Eggplant - {Ca Phao Kho}
By á-174942
Char the eggplants on all sides over an open flame on medium-high heat or in a dry skillet on an electric stove
- 2 pounds Japanese eggplant halved lengthwise
- 1 tablespoon vegetable oil
- 2 large garlic cloves peeled and minced
- 6 ounces ground beef
- 1 tablespoon fish sauce (nuoc mam)
- Coarse sea salt to taste
- Freshly-ground white pepper to taste
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