Cookaholics Bulletin Board

My CSA is giving me lots of eggplant, which I love but doesn't go down at all well with the rest of the family. I've done the eggplant parmesan, but am running out of ideas -- anyone have an eggplant recipe that eggplant haters love?

How about baba ganoush?

Also, here's a recipe I've made several times. It's good and crispy, but oven-baked instead of fried.
I used 2 medium eggplants, reduced the parmesan (I used Parmigiano Reggiano), and increased the breadcrumbs. (See my notes in parentheses). I also added some dried basil, oregano, and a little black pepper to the breadcrumb mixture.

FAUX FRIED EGGPLANT

From the poster: "This oven-prepared "fried" eggplant will be very crisp like typical fried version, but much healthier! Serve with pasta and marinara."

INGREDIENTS:

1 eggplant (I used 2 medium eggplants, about l lb each)
salt
olive oil (I used extra virgin)
1 cup dry breadcrumbs (I used 2 cups dry breadcrumbs)
1 cup dry parmesan cheese (I used 1/2 cup grated Parmigiano Reggiano)
2 eggs or 3 egg whites (I used 3 eggs, beaten)
marinara sauce
provolone cheese (I used a variety: Parmigiano Reggiano, Greek feta, goat cheese, Swiss gruyere, etc.)

DIRECTIONS:

Peel eggplant, if desired. (I half peeled the eggplants in 1/2 -3/4 inch strips lengthwise, 1/2 inch apart). Slice lengthwise or crosswise, about 1/4" thick. (I sliced crosswise).

Salt heavily and allow to stand 30 minutes. Rinse well several times and drain.

Preheat oven to 400 F. (I used dark nonstick pans, so I preheated to 375 F).
Lightly brush cookie sheet with olive oil. (I used two large sheets).

Mix bread crumbs and parmesan. (I added dried herbs and black pepper).

Dip eggplant slices first in egg then in crumbs, coating well. Place on prepared cookie sheet, then drizzle with olive oil.

Bake 15-20 minutes, (I did 20 minutes), turn, and bake 15 minutes longer or until brown.

Spoon a dab of marinara sauce and a bit of provolone cheese on each slice. Return to oven to melt cheese.

4 servings

Recipezaar
http://www.recipezaar.com/59115

LOVE this one from Bittman, with my comments:

Eggplant Salad w/ Peppers, Mint & Caper-Feta Vinaigrette

Recipe By: NYT August 15, 2007
Serving Size: 4

1/2 cup extra virgin olive oil
3 tbsp lemon juice
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 3/4 pounds eggplant* -- 1 inch chunks
3 ounces feta cheese*** -- crumbled
1 clove garlic -- minced
1 tbsp capers** -- chopped
1 pound mixed bell peppers++ -- seeded/chopped to 1/2" slices
1 cup cherry tomatoes (about 12) -- halved
1/4 cup fresh mint leaves****

Preheat oven to 425.

Whisk together oil, lemon, salt and pepper.

Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet coated with cooking spray (aluminum foil). Bake, tossing occasionally, until tender and golden around the edges, about 30 minutes. Let eggplant cool somewhat (it can be warm but not hot enough to melt feta or wilt mint).

Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette and serve immediately or within several hours.

*2nd time: Doubled eggplant
**Doubled capers and didn't chop. Not sure if they're necessary.
***Added Feta directly to veggies. Was just as good.
****Use the smaller leaves so they don't overwhelm or need to be chopped. They added a really nice flavor but the bigger leaves might be too much.
***** Added Kalamata olives - very good

3rd time:
*Didn't double eggplant, used 1 1/2 pounds.
**Didn't add capers. Don't need them.
***Used .33 lb feta and added directly to veggies as 2nd time. Perfect, don't change a thing.

****Used all leaves from sprigs of mints and it was delicious. No worries about overwhelming the recipe.

***** Added Kalamata olives again - this one is a keeper.
++Used 2 red peppers. Perfect.

We do an eggplant canneloni at the restaurant which seems to go over very well. The eggplant serves as the "pasta".

Amy

Thanks, guys -- great ideas -- will do the salad as the baked dish sounds like a perfect fall meal. (Although given the heat in the midwest, etc. I'm certainly not going to complain about Boston)

My brother is growing Eggplant this year and he likes it coated with cracker crumbs and then fried. He tried Cheez-Its for the cracker crumbs for the first time the other day and he really liked it prepared this way.

Sunshine used to make a cheese saltine that I loved for cracker coatings. I sure do miss it.

Lindsay,

Also, pastries ... samosas or boregi.