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ZELDA13 SparkPoints: (110,654)
Fitness Minutes: (29,581)
Posts: 5,672
8/3/12 11:10 P

I love the recipes on SP, especially the eggplant bake with mushrooms and peppers. I made a modified version of it tonight for dinner.


The one thing I do with eggplant is after slicing it, place on paper towels and salt it. Wait 30 minutes or so and blot the eggplant with dry towling. Rinse the salt off and set out to dry a bit. This makes the eggplant less mushy and less bitter. One of my favorite veggies!

2BDYNAMIC Posts: 70,237
8/3/12 4:53 P

Your eggplant dish sound yummy~will have to try! thanks! .........

8/3/12 12:42 P

My favorite way to have eggplant it is in a salad. I either roast or grill some eggplant with asparagus, zucchini, red peppers, tomatoes, and mushrooms (if I have artichoke hearts laying around I'll add those too). Serve over mixed greens with balsamic vinaigrette (My fav is Litehouse brand). It's so yummy :)

RIET69 SparkPoints: (0)
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Posts: 3,116
8/3/12 12:15 P

Last night we had zucchini and eggplant slices on the grill. Brushed with olive oil and salt and pepper. It was delicious!

BHSKITTYKATT SparkPoints: (0)
Fitness Minutes: (115,626)
Posts: 383
7/24/12 12:52 P

I am partial to eggplant parmesan myself.

What I like to do, since this recipe gets pretty labor-intesive and messy, is prep a bunch of eggplant ahead of time. I will make extra slices, and after they are dipped and battered in bread crumbs, I will freeze the extras. When I'm ready for them, I'll layer them like normal, but bake for 40-60 minutes (like you would if you were baking a frozen lasagna). I use a meat thermometer to make sure it's heated all the way through.

Edited by: BHSKITTYKATT at: 7/24/2012 (12:53)
MIAMI_LILLY SparkPoints: (335,605)
Fitness Minutes: (118,273)
Posts: 28,537
7/24/12 11:04 A

My two younger children hate eggplant. But I love it, and I hate not cooking it because of them. The other night, I sauted a diced eggplant with a diced red bell pepper and onion, then added a can of crushed tomatoes. When the sauce cooked, the eggplant broke down, so I could taste it, but the girls didn't even know it was in there. Served it over pasta with parmesan...delicious.

NEEDTOLOSE44 Posts: 40
7/23/12 4:22 A

Hi Smiley! Hidden vegetable technique. Make an eggplant tomato sauce (see my post below) then whizz it in a blender and serve over pasta. Or try the eggplant dip I put up earlier. Also whizzed so she might not notice the texture!

SMILEY238672 SparkPoints: (0)
Fitness Minutes: (5,172)
Posts: 22
7/21/12 10:40 P

what and how can i get my daughter to eat eggplant. tried it once with her and she does not like the feel of it in her mouth but i like eggplant what can i do or how can i cook it to were she will eat it

CADAMS351 Posts: 4
7/20/12 1:49 A

Eggplant parmesean! You can google search this and get the "healthier" version of the recipe!(probably the oils/mozzarella)
in the 300-350 calorie range per slice if I recall correctly !

NEEDTOLOSE44 Posts: 40
7/15/12 11:29 A

Roast the eggplant (we call them aubergines!) till soft. Put the soft part in a blender with yogurt, garlic and lemon juice and a bit of Olive Oil. Whiz till its a paste, season wi salt and pepper. Makes baba ganoush or something like that! Serve wi crudites or pita. Same recipe with tin of chick peas makes hummus. One of my fav healthy meals is eggplant, cubed, cooked down with passata and served over pasta with some cheese.

LIVEDAILY Posts: 12,643
7/10/12 1:15 P

I love to make ratatouille! I use eggplant, zucchini, onions, red bell pepper, and canned tomatoes (easier unless you have a ton of fresh at hand). Sometimes I add mushrooms and black olives to it. Wash the eggplant, you don't have to peel it, and cut it into about 1" cubes. Peel and dice the onions, red bell pepper. Slice the zucchini into 1/2" half rounds. Saute everything over medium heat in about 2 Tablespoons of olive oil until everything gets semi-softened, then add tomaoes. Season with black pepper, basil, oregano, and a little salt. If you want to make a lot, use a big pot. Just sort of "eye" the amounts you use. It freezes well. I like this by itself with a bit of shaved Parmesian cheese over top. It's great served over rice and lentils , too!

PURPLE180 SparkPoints: (0)
Fitness Minutes: (19,340)
Posts: 2,894
7/8/12 2:59 P

All sound great I will have to try...I have been trying to figure out how I could prepare eggplant in a tasty, healthy way. :-)

7/8/12 2:19 P

I love simply slicing the eggplant, salting lightly, and roasting or broiling until nicely cooked through. Topped with a little tomato sauce and Parmesan, I like it just as much as the heavy eggplant parmigiana.

And since it's fig season, too, my favorite of late has been a delicious goat cheese, fig, and eggplant sandwich. I toast a light multigrain English muffin, spread with 1oz of goat cheese, slice one fig thinly and cover the goat cheese, then stack high with slices of warmed up roasted eggplant. Sometimes I do a light spread of pesto instead of the fig.

I'm the only one in my family who likes eggplant (boo!), so I tend to try to figure out ways like the sandwich to use eggplant as tasty leftovers.

SNOOPY1960 Posts: 1,687
6/22/12 11:16 A


1 eggplant, peeled and cut lengthwise into 1/4 inch slices
1 egg, beaten
1 cup Italian seasoned bread crumbs
olive oil PAM spray
1 cup skim milk ricotta cheese
1 jar your favorite spaghetti sauce
2 cups shredded skim milk mozzarella cheese

Dip the eggplant slices in egg, then coat with bread crumbs. Spray your fry pan with PAM and over medium-high heat, fry the eggplant on each side until golden brown. Remove to a plate to cool slightly.

Set your oven to 350 degrees

Spread a thin layer of ricotta cheese onto each slice of eggplant. Roll up tightly, and place seam side down in a baking dish.

Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.

ASALDANA1 SparkPoints: (0)
Fitness Minutes: (435)
Posts: 13
6/19/12 9:42 A

Great ideas! I will be using some them. I just had my first one ripen and ate it yesterday..... YUMMY! I know I will be freezing some for my 'famous' parmesan, too.

KAPELAKIN Posts: 1,984
6/18/12 11:38 P

You can stuff eggplant with anything! First, prick holes in it, and throw it in the microwave. 6 minutes is the magic number for me. The eggplant will sort of collapse, which is what you want. Cut a slit in it and either scoop out the flesh, or you can just sort of mash it around with a spoon so that you have a pouch for your stuffing. This is a great place to put those bits of this and that we all have hanging out in the fridge. I like to make up a mixture of ground turkey with orzo or brown rice, onion, parsley, garlic and spices. Just make sure your filling has some texture that will contrast with the softness of the eggplant. You could put a breadcrumb topping on it that will crisp up in the oven, too. As long as your filling is pre-cooked, this just needs to go in the oven long enough to heat through, and melt or brown any cheese or breadcrumbs, etc. that its topped with.

Another easy dinner when the garden is overflowing is ratatouille, or the Italian version, Ciambotta. You can also nuke it and use the flesh as a thickener for soups and stews. For the smaller Asian type, I like to cut them to about 1" pieces, give them a lighter microwave treatment, and then throw them in a stirfry such as spicy Szechuan Eggplant with Tofu. www.veggiebelly.com/2011/04/spicy-szechuan

ASALDANA1 SparkPoints: (0)
Fitness Minutes: (435)
Posts: 13
6/18/12 4:31 P

We have tons of eggplants planted in our garden. We will soon be needing recipes. Any body have anything good?

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