What else can I make with eggplant?

I made an impulse purchase today…my local market had eggplant on sale and they looked to good to pass up so I bought two.

48 Answers

  • fauchon Apr 30, 2021

    Slice into rounds, saute in olive oil, serve hot, warm or cold with yogurt, garlic & dill sauce…this was taught to me by a Turkish friend, it’s simply & totally delicious…

    • lasiciliana Apr 30, 2021

      yea…I saw giada’s swordfish recipe, thanks.

      i was trying to think of something new to do with it though…

      • Anne Apr 30, 2021

        Here are over 3,00 ideas:
        http://www.aubergines.org/recipes.php

        • TanQ10 Apr 30, 2021

          You could rub a little curry powder & salt to the sliced rounds and then saute them on the pan in a little oil. Sprinkle a little fresh cilantro, squeeze a twist of lime – you have a basic Indian eggplant fry.I usually add a good pinch of chilli powder too. If you have fresh cumin seeds, toast and grind that up into a powder and add to the ‘spice rub’.

          • Issa098 Mar 23, 2021

            I just did this with everything except cilantro and I used ground cumin spice instead of fresh seeds. It turned out absolutely amazing, I love it!

      • Megiac Apr 30, 2021

        Baba ganoush.

        • uptown jimmy Apr 30, 2021

          Nuff said. Love it.

          • Querencia Mar 13, 2021

            Baba ganoush is known for slathering on pita or crackers but I also like it thus: a big bowlful of lettuce, tomatoes, and whatever else you like in your salad, then a big scoop of ice cold baba ganoush on top, with olive oil and vinegar sprinkled around. A super meal on a hot summer day.

          • sagestrat Apr 30, 2021

            The best eggplant ever from Hot Sour Salty Sweet. With ground pork, chilies, shallots, a tomato, fish sauce (as sub for dried shrimp), lime juice, and fresh mint. To die for.

            • mlgb Apr 30, 2021

              My mother always made it into a side dish. In a saucepan, slice an onion or two, throw in as many garlic cloves as you like, and the eggplant cut into approx 1 inch cubes. Add a small can of tomato sauce and a little water. Cover and simmer on top of the stove, the eggplant will start to give off liquid and get soft. You have to keep an eye on it to be sure the water doesn’t evaporate completely. Add a bit more part way through.

              It’s some kind of middle eastern dish that I’m sure goes by a lot of different names.

              • SuzMiCo Apr 30, 2021

                I love marinated eggplant. I don’t have a grill, so I usually steam, and then throw on a marinade (although I guess at that point its more like a dressing).

                I don’t think you would want to marinate overnight though, it would make the eggplant mushy. In general, eggplant soaks up pretty much any liquid you put it in pretty fast. I think an hour of marination is plenty.

                My go-to marinade is 1/4 cup lemon juice, 1/4 cup red wine viegar, a couple tablesppons of oil, and some parsley. Acidic, but very yummy (and the acid keeps the eggplant from oxidizing).

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