Eggplant Recipes

This humble-looking dish delivers incredibly bright flavor for very little effort, Fancier versions involve topping the salad with sautéed ground pork or chunks of crabmeat. But I prefer this rendition- less work and more reason to appreciate the simple, rustic deliciousness of this dish.

To make clean-up easier, spray the casserole with non-stick spray before adding ingredients.

I have had this dish in a number of Italian restaurants and loved it because it is so tasty. I went home and worked out how to do it myself. I don't see why you couldn't rinse the salt off the eggplant slices and coat them with beaten egg and breadcrumbs before you fry them.

Hints: 1. The thinner the layers of eggplant the better. 2. The more layers the better. 3. The number of eggplant will depend on the size of the pan. Two will go a long way - probably a 9x13 pan. It's a great dish. Good luck.

APTIPASTO DELLA VERDURA COTTA When this dish is on your table, you'll think you are in Italy. Also great as a side dish. MAGIC??? Everyone has heard of this but there really is 'no magic'. Many major Chef's use magic for grilling and some even have their own private labeled on your grocers shelf, which I'm sure you've seen. After you read the ingredients, you can be creative with the spices you think will go well with what you are grilling. E.g. fish, pork chicken, veggies, etc. Start with 1/3 each: sugar, Kosher salt, granulated or granulated garlic. Now add some pepper and any other spice you have on your spice rack that you like or think would go well with what you are cooking. E.g. nutmeg, onion powder, sage. thyme, chili powder, whatever. Use generously.

This is a delicious dish, even children like it if you don't tell them about the eggplant till they try it. Cubing the cheese instead of grating prevents it from melting too quickly and running out the side of the layer.

Side dish for chicken curry

As anyone who has ever cooked with them knows, eggplants soak up oil like a sponge. So to get some flavor into them quickly, we brush them with lemon juice, vinegar, and honey before sealing their surfaces with oil. We like to leave the skins on and stack them like pancakes in a wide-mouth pint jar.

I am Chinese, and this is how my grandmother, my mother and I cook eggplant. This eggplant also tastes really good with other bean curd or seafood dishes.

Spicy Hot Eggplant Sautee includes a glazing oil that can be used on many stir-fry dishes.

good hot or room temperature red peppers done same way are great too