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Our favorite eggplant recipes - 119 recipes

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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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

Heat oil in a large skillet over medium-high heat

  • 2 tbsp vegetable oil
  • 1 eggplant
  • 3 large eggs
  • 2 cups bread crumbs
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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)
5/5 (1 Votes)

By

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)
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
2.4/5 (5 Votes)

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Braised Eggplant - {Ca Phao Kho} eggplant blini with tomato sauce