137 eggplant i Recipes

olive oil, yellow onion, finely chopped, red or yellow bell pepper, seeded and finely chopped, celery stalks, finely chopped, smoked ham, cut into 1/2 inch dice (i suggest using tasso ham, it would be a realy good choice if you can find it.), garlic, minced, bay leaves, minced fresh oregano (or 3/4 tsp if you are using dried), minced fresh thyme (or 1/2 tsp if you are using dried thyme), cayenne pepper, chopped green onions , including the tender green parts, eggplant about 1/2 lb, peeled and cut into 1/2 inch dice, dice tomatoes , with the juice, chicken stock (preferrable homemade) if you are preparing this as a vegetarian dish, leaving out the ham, then you can use vegetable stock., uncooked long-grain white rice (i have been using jasmanti rice, i really like the flavor), sea salt and ground pepper to taste

eggplants (large, the longer the better), ground meat (i prefer 1lb beef, 1lb lamb), onions (1 medium finely minced , 1 larger diced), garlic cloves (finely minced ), egg, tomatoes (large, firm ), tomato paste (can), beef (can) or 14 oz chicken stock (can), lemon juice, salt, pepper, turmeric (or curry powder), spices (any others you desire, i like cumin, coriander, etc.), oil (canola, vegetable, or olive)

chinese eggplants (these are long and slender-chinese groceries will have them) or 4 -6 japanese eggplants (these are long and slender-chinese groceries will have them), peanut oil or 5 tbsp corn oil, chopped fresh ginger, chopped fresh garlic (i use 4-6 cloves), hot bean paste (available from chinese groceries), soy sauce, sugar, chicken stock or 1/2 cup water, water chestnut, peeled & chopped, chopped scallion, sesame oil, toasted sesame seeds, for-garnish

eggplants , 2 inch wedges, peanut oil, chili oil, garlic, ginger, minced, scallion, finely chopped, red bean paste, soy sauce, dry sherry, cider vinegar, sugar, szechuan peppercorns , roasted and ground, cornstarch (i use arrowroot), water, sesame oil

ground beef, eggplant, peeled and cubed, diced tomatoes, onion, chopped (i use sweet onion), cooked rice

eggplant (about 12 oz), egg, slightly beaten, water, all-purpose flour, cooking oil (i use olive oil, my mom uses canola oil), grated parmesan cheese, meatless spaghetti sauce, shredded mozzarella cheese (about 3 oz)

eggplant (or several small asian), vegetable oil, lean pork, cut in thin strips, garlic cloves, minced, gingerroot, minced, soy sauce (i use gluten-free tamari sauce), lime juice, sugar, dark sesame oil, dried hot chili flakes, scallion, sliced thin (for garnish ), sesame seeds (for garnish )

globe eggplant, salt and pepper, olive oil, shallots, balsamic or red wine vinegar (i always use organic vinegar, which i can tolerate despite a sulfite allergy), garlic, chopped parsley or cilantro (i tend to prefer parsley), grilled bread for serving

tiny shell macaroni, eggplant, onion, olive oil, tomato sauce , and i added a few fresh tomatoes for flavor & color, parsley, lemon juice, halved olives, basil ( to taste ), marjoram ( to taste ), salt , pepper, garlic ( to taste ), monterey jack cheese, parmesan cheese ( i used less )

hoisin sauce, oil (i use canola), baby eggplants , halved lengthwise, salt, to season, oil, to grill (i use canola)

japanese eggplants , 340 g (we can tsp get japanese, so i just use the big, fat purple ones!), green peppers (120g), sesame oil, miso, sugar, mirin, sake, dashi (i make up instant according to the packets directions)

vegetable oil (i use olive), diced eggplants (peeled first), diced zucchini, diced sweet onion, no-salt-added diced tomatoes, dried basil, dried oregano, cooked pinto beans (or two 14.5 oz cans of canned pinto beans), water (or extra liquid from beans)

oil, red onions, thinly sliced, eggplant, cubed (i use 2 or 3), salt, ground cinnamon, ground ginger, ground allspice, vegetable broth, dates, pitted, lemon , juice of, rose water (i have subbed a smaller amount of orange water and it was fine), water , as needed

eggplants, peeled and cubed (about 2 lbs), saltine crackers, crushed, half-and-half cream (i use fat-free), sharp cheddar cheese, shredded (6 oz), celery, chopped, unsalted butter, melted, salt, black pepper, freshly ground

cubed eggplants (1 2/3 inch cubes , about 12 oz), olive oil, divided, chopped onions, salt, divided, garlic cloves, minced, dry red wine, stewed tomatoes, undrained, bay leaf, chopped olive (i like black olives), dried basil, dried parsley, dried thyme, dried oregano, dried cilantro, black pepper, hot cooked penne

eggplants, vegetable oil, oriental sesame oil, garlic cloves, chopped fresh ginger, scallions, trimmed & minced (i use regular onions or shallots), soy sauce, light brown sugar, rice wine vinegar, lemon juice, chopped cilantro (optional)

eggplants , each cut in half lengthwise (about 3 lb), olive oil, ham, chopped (i skip), onion, chopped, red bell pepper, chopped, garlic cloves, minced, beer, shrimp, peeled, deveined, and coarsely chopped, day-old french bread or 2 1/2 oz other firm white bread, grated fresh parmesan cheese, divided, green onion, finely chopped, fresh basil, chopped, fresh tarragon, chopped, grated fresh lemon rind, salt, fresh ground black pepper

eggplants (approx . 2 lbs.), olive oil, onion, diced, garlic cloves, minced, lemon juice, salt, fresh ground black pepper, sugar, olive oil, red ripe tomatoes, sliced, sliced ripe olives, fresh parsley sprig