Ricotta Stuffed Eggplant

Cut a large eggplant in half lengthwise and bake at 350 degrees on a greased tray (or lined with a silicone baking sheet) until soft (1/2 hour?) Cool and scoop out the insides, leaving a layer of flesh behind for stability. Chop the eggplant innards and combine with a cup of ricotta cheese, about a half cup of grated parmesan, and a cup of fresh soft breadcrumbs. Saute a chopped onion and about a half of a chopped green pepper in some olive oil, when soft add a minced clove of garlic, chop up a large fresh tomato (don’t add it to the saute) and add the vegetables to the eggplant-ricotta mixture, along with salt and pepper to taste. Stuff the eggplant shells with this mixture and cover the top with a mixture of fresh bread crumbs and grated parmesan that have been tossed with a drizzle of olive oil. Bake at 350 until topping is browned and stuffing is heated through.

I love eggplant and this is absolutely my favorite way to eat it.

This is my favorite eggplant dish. I’ll make a batch on the weekend and we’ll pack it for lunch during the week. I like it at room temperature better than cold.

CAPONATA

1/2 cup olive oil
3 cups diced eggplant (3/8" cubes), about 1 medium
1 1/2 cup coarsely chopped onions
1 cup celery in 1/4" slices
2 cups chopped fresh tomatoes
3 Tbs. minced garlic
2 Tbs. tomato paste
1/4 cup red wine vinegar
12 small stuffed green olives, sliced into thirds
12 black olives, pitted and sliced into thirds
1/4 cup small capers, drained
3 Tbs. sugar
1/4  1/2 tsp. crushed red pepper flakes
1/2 cup lightly packed minced parsley
1/2 tsp. salt
1/2 tsp. pepper

In a large skillet, heat the oil. Add the eggplant and saute several minutes until partially soft. Add the onions, celery, Tomatoes and garlic and cook for about 10-15 minutes, stirring occasionally, until the eggplant is soft but not mushy. Remove from heat, add the remaining ingredients, and toss lightly. Chill until ready to serve. Serve chilled or at room temperature.

Notes: Chopped anchovies can also be added. Diced zucchini can be substituted for half of the eggplant. Diced yellow peppers make a colorful addition.

I enjoy eggplant parmigiana and this recipe is very similar to what I do.

I like to use a premade batter that has spices already mixed in.

http://www.cooks.com/rec/view/0,1916,155181-252192,00.html

Paul E. Smith
Knoxville, TN

Bake an eggplant 350F for about an hour or till soft. Cool, peel, chop up the eggplant and use in a tomato onion omelet, family sized with about 6 eggs, 1 chopped fried onion, 1 chopped fried tomato.

Grill them (although depending on where you live, firing up the outdoor grill may not be the sanest option now!). I tasted them prepared this way in the Caribbean. You simply slice them lengthwise, brush both sides with olive oil, and put them on the grill. Turn them periodically, brushing with more olive oil, until the consistently of the insides are "mushy" (approximately like an extremely ripe banana). Take them off the grill, and then, scoop out the insides and mash them (some like to add the chopped up remaining skins, as long as they are not burned), adding salt, pepper, more olive oil, and fresh chopped garlic to taste. It makes a delicious side dish. You can also saute the chopped garlic beforehand if you like a milder taste.

Bread it and fry it.

Rusty,
I’m gonna try your eggplant recipe crossed with Cajun twists. Those Coonasses stuff a variety of vegetables. Eggplant, zucchini and mirlitons(around these parts called chayotes).This dish is often referred to as pirogues(boat/canoe). Its all good!

Large eggplant to me is no bigger than my foot, about 7 inches long, 4 inches around. Anything over that is tooooo big in my opinion. The stuffed recipe I posted makes 4 servings so maybe that will give you a better idea. I agree with rouxdog about the small skinnies being referred to Japanese.

mbrookes,
Eggplant, "large or small"? My understanding is the large fat ones are the most common variety found.
When we lived in Seattle, the small skinny ones were more common. I remember they were referred to as a Japanese eggplant. I prefer the skinny ones.

I get confused when a recipe says "largr" or "small" refering to an eggplant, onion, potato or whatever. Large as a football? Small as a golf ball. Seems it is all relative. It would really help me to know about what size (demensions, weight, or something)
I know. Picky. Picky. Picky.

Like Greek food? (Sorry, long)

Moussaka

2  2.5 lbs ground lamb (shoulder works well and is cheap  find a real butcher & have him grind it)
2 large eggplants (about 8 long)
Olive oil
3 onions, chopped
4 large cloves garlic, finely chopped
2 tsp. Italian or Greek oregano (not Mexican). More if you like oregano
1 can crushed tomatoes (or whole, then crush yourself) with juice/puree
1  2 strips lemon peel (optional)
Salt & black pepper
About one half cup red wine
� cup chopped parsley
1/8 tsp – � tsp cinnamon (I use the smaller amount)
Pinch ground cloves
About � cup bread crumbs (not critical)
One cup Pecorino romano, grated. Use the good stuff, not that cheap crap in the green can

Bechamel Sauce

4 tablespoons butter
6 tablespoons white flour (or thereabouts)
2 cups milk
4 whole eggs.
Salt, pepper, nutmeg

Slice eggplants (crossways) in half inch slices. Sprinkle with salt & let sit for 30 minutes (not absolutely necessary, but it draws out some of the water)

Heat a cast iron frying pan to blazing hot (smoking). Dry eggplant with paper towels. Film the pan with olive oil (should smoke a lot) then drop in your eggplant and cover. Keep the heat blasting (hope you have good ventilation). Drizzle a bit of olive oil on top of the eggplants and turn. Turn a few more times (no more oil) until they re browned. A few charred spots are ok. You ll probably have to do this in several batches. Set aside when done.

Preheat oven to 350

Saute the onion and garlic in olive oil in a large pot. When translucent, add the lamb & cook until browned. Add tomato & wine and simmer (stirring occasionally) for about 15 minutes uncovered. Liquid should barely cover the meat/onion mixture. Add cinnamon (a little goes a long way) nutmeg, lemon peel, season with salt & pepper, cover and simmer gently for about 45 minutes. Pour yourself a large glass of win, listen to music and stir after every other song, unless its In a Gadda da Vida, in which case stir just before the drum solo. After about 30 minutes, add the oregano and take a look to see how you re doing on liquid. You ultimately want something the consistency of a sloppy joe (remember them?), so if its too thin, take the lid off, crank up the heat & stir frequently. When done, add the parsley, take out the lemon peel. Taste and reseason if necessary.

Beat the eggs in a large bowl. Set aside.
Melt the butter in a skillet or saucepan with rounded sides (like an omelet pan). Whisk in the flour and cook over high heat (whisking constantly) for a minute. It should be a thick, but whiskable consstency. If its too dry and clumpy, add more butter. Whisk in the milk and bring to a boil over high heat, whisking constantly. Reduce heat and simmer (while whisking) for a minute or so. Texture should be very thick and pasty  just pourable.

Take the glob that sticks to your whisk and beat it into the eggs, then slowly whisk in the rest. If you do it too fast, the eggs will scramble. Season with salt, pepper and a pinch of nutmeg. It should be nice and velvety.

Assmbly:

Sprinkle half of the bread crumbs on the bottom of a baking dish (like a lasagna pan). Cover the bottom with eggplant slices. Cover the eggplant with the meat sauce, one half of the cheese and the rest of the bread crumbs (in that order). Layer eggplant on top of the whole thing then gently pour your sauce on top. Cover with the rest of the cheese.

Put the pan on a baking sheet (in case of an overflow) and put in oven for about 30 minutes or until the sauce poofs up and gets brown.

Let sit for 15 minutes while you re enjoying your greek salad first course, then carefully cut into slabs (it should just hold together) and serve with a little parsley garnish.

Drink a Mediterranean red wine.

How bout Moussaka
Potatoes can be used too

http://www.greek-recipe.com/modules.php?name=News&file=article167

Stuffed Eggplant

2 large eggplant(I guess if all you get is small just use more)
olive oil
4T butter
1c chopped green onion
3 – 4T chopped parsley
salt and pepper to taste
1lb lump crab meat
fine dry seasoned bread crumbs
grated parmesan cheese

Cut eggplants in half lengthwise; rub cut side with olive oil and place cut side down in a large shallow pan. Bake at 350 for 30 minutes. Scoop out eggplant pulp, leaving shell intact for stuffing. Melt butter in heavy skillet, add green onion and parsley, season with salt and pepper. Saute until onion is tender. Add eggplant pulp and cook for a couple of minutes longer. Add crab meat, mix well. Stuff shells with mixture. Spinkle with bread crumbs and cheese. Bake at 350 for 25-30 minutes.