HELP with eggplant

[gilliebean 1]

Ok everyone i baught a eggplant today and don't know what to do with it. I need to know if I can just slice it and cook it in a pan or what i can do to it that will not add fat to it.

[kcmagu 3]

Now I like to cut it into slices and marinate with portobellas in the following:

1/3 c soy sauce

1/3 c balsamic vinegar

2 tsp minced garlic

2 tsp minced ginger (opt - I love it)

dash of cayenne

and grill on high for 6-7 minutes per side. This is really good with grilled salmon fillets (i sprinkle the salmon with a little sea salt and then baste it with the marinade after the veggies come out)

I did also find the recipe below for a different option.

Eggplant Supper Soup

INGREDIENTS

1 tablespoon vegetable oil

1 medium onion, chopped

1 pound ground beef

1 clove garlic, crushed

1 pound eggplant, diced

3/4 cup sliced carrots

3/4 cup sliced celery

2 (14.5 ounce) cans Italian diced tomatoes, drained

2 (14 ounce) cans beef broth

1 teaspoon sugar

1/2 teaspoon ground nutmeg

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup dry macaroni

2 teaspoons chopped fresh parsley

1/2 cup grated Parmesan cheese

DIRECTIONS

Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.

Mix macaroni into the Soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

This recipe comes from allrecipes.com

it claims: per servings (8 total)

228 cal, 10.8 g fat, 15.7 g carbs, 3.3 g Fiber, 15.9 g Protein

Good luck

[Sunwyse 1]

Most people slice eggplant then layer it with salt for an hour or so, to draw the moisture out. After that, they wash the salt off, then cook it a number of ways. Its supposed to have a bitter taste if you don't take this moisture out, but I never have and its always tasted fine to me.

There are a thousand and one things you can do with them. You can cut them into thick slices and put them on a grill plate to cook. They don't take too long, few minutes each side. You can cut them into thinner slices and layer then in a pan to make moussaka, which is just like lasagne, only you use the eggplant instead of Pasta sheets.

You can cut it into cubes and stir fry with other veg, or steam. Have you had zucchini? Its quite similar to that to cook and is similar in texture once cooked.

[aubrie 6]

I stuff my eggplant, as well as grill it, put it in marinara sauces, and also make ratatoullie. Eggplant is high in Iron and very good for you. I LOVE it. Japanese eggplant is a bit milder and awesome on the grill. To stuff it try this Italian style recipe.

2 medium eggplants

1 small onion

1 medium potato

5 cloves of crushed garlic

1 lb. of lean ground beef

1/2 cup of parmesan cheese

1/2 cup of Italian bread crumbs

2 tbls. thyme leaves (be generous)

oregano to taste

basil to taste

parsley to taste

salt and pepper to taste

Cut both eggplants lenthwise down the middle. Let soak in salted Water for about 30 minutes, then boil gently until pulp is soft but not falling apart. Removed from Water and let cool on cookie sheet. Brown the ground beef along with the chopped onion and garlic. Drain off all grease. Peel, dice and boil the potato in lightly salted water until soft. Drain and add to ground beef and mash with a fork. This will help hold the stuffing together a bit better. You don't want it runny. Then VERY GENTLY scoop out the pulp from your eggplant halves and add to ground beef mixture. Gently lay the shells back on the cookie sheet. Mash the pulp into the ground beef very well and add your herbs and spices. Especially the thyme. This should be the dominant flavor in your stuffing. Mix very well. If filling is runny, add a couple tablespoons of bread crumbs. Fill all four of the eggplant shells with the mixture. Sprinkle with parmesan cheese and top with bread crumbs. Bake for 45 minutes at 350 until bubbly and golden brown on top. DELICIOUS!!!!!

[mtnman428 1]

I'm kind of a "plane jane" eater when it comes to recipes. I like to make 2 simple things with eggplant. Either eggplant parmesan, which you can make a few different ways, or I also like to marinate it in a bit of balsamic vinegar and olive oil, then cook it in Pam spray or grill it. For the eggplant parm, you can just slice it up like that, then layer it with your favorite sauce and some mozzarella cheese, then bake it. You can also do the same, but coat the eggplant in egg white then breadcrumbs or flour and cook it first, then layer w/sauce and cheese.

[heartfire 4]

Eggplant Ragu from foodnetwork.com

Yum!!!