What to do with all the eggplant?

[Marla Bays]

I would like some ideas for eating eggplant. My husband loves it but I really don't so I grow it and give most of it away. We make eggplant parmesan and fry it but that is all.

[Marla Bays]

I'd love to have any recipes you would care to post. Thanks for the ideas. The bab ghanouj sound really good. It is so hot here I look for light dinner menus in the summer with lots of veggies in them.

[John Walker]

http://allrecipes.com/Recipe/Baingan-Bharta-Eggplant-Curry/Detail.aspx

[Marla Bays]

This sounds good. I'll try it on my family. Thanks for sharing it.

[Shawna]

If we get enough we cut it up into cubes and freeze it, then use the cubes in spaghetti sauces, stews, minestrone etc.all winter long.

We also cube it and grill it fresh with summer squash, zuchini, portabella mushrooms and cherry tomatoes with a little olive oil and basil, just until the vegies are warmed up and still crisp in one of those grill "woks"!

[Marla Bays]

The grilling sounds good. It is also good to know that it freezes well. I'll try it in my spaghetti sauce.

[Jamie Heathman]

I have also used it in lasagna. For fewer calories, I roast the slices briefly at 425 degrees, turning after 5 min, baking another 5 min. before layering them into my lasagna. Before roasting, spray the cookie sheet with no-stick spray, and spray the tops of the slices. Eggplant lasagna is wonderful.

[Marla Bays]

Do you peel it before roasting?

[Jamie Heathman]

Yes, I peel the eggplant first, although as I recall, the recipe didn't specify peeling.

[Marla Bays]

Thanks! I'll try this.

[Strumelia]

This is a wonderful eggplant spread you can eat with crackers, or crusty bread, or pita bread.
This recipe makes a large panful, part of which you can refrigerate for later.
Or you can cut recipe in half to make it more manageable.

You'll need:
2 med-large eggplants
1/2 onion
1/2 to 2/3 cup honey
1/4 cup toasted sesame seeds
salt, pepper
1 small jar chutney (mango or Major Grey's)

Peel two eggplants and slice and dice into 1/2" cubes. Soak them in salty
water for about 15 minutes (to remove bitterness), then drain thoroughly for 10
minutes- squeeze out any excess liquid. (The eggplant seems like a huge amount,
but it will cook down to half volume)
Chop 1/2 onion.
Put eggplant and onion into a large pan with 3 or 4 tablespoons olive oil and
let simmer on [I]LOW[/I] for about an hour, stirring about every 15 minutes. (Best to set a timer so you don't forget about it!)
Eggplant should be soft and well cooked.
Take a potato masher and mash up the eggplant and onion right in the pan until
it's more spreadable but still with nice chunks throughout.
Add some salt and ground pepper.
Add 1/2 cup mango chutney from a jar. Can use papaya chutney or Major Grey's
Chutney, etc.
Add 1/4 cup toasted sesame seeds and 1/2 to 2/3 cup cup honey.
Stir well and simmer another 20 minutes on very low.
Stir and turn off heat and let sit until room temperature, at which point you
can serve it and/or refrigerate it. Best served at room temp.

Serve with crackers or bread- pita bread is good too.

[Marla Bays]

This sounds really good. I will try it. It has been so hot the eggplants have stopped producing for now but I expect more for fall. Thanks!

[Michelle W. Flannery]

Yesterday, while browsing online for canning recipes, I found a great one that includes eggplant. I think my husband will love this stuff as a snack deep in winter.
Canned Summer Antipasto Mix

2 1/2 pounds sweet peppers -- any color
2 1/2 eggplant
5 cups white wine vinegar
6 whole cloves - (to 8)
2 tablespoons black peppercorns
1/2 cup coarsely-chopped parsley
2 teaspoons salt
20 fresh green or purple basil leaves
4 ounces pitted large green olives - (about 1 cup)
1 1/4 cups good-quality fruity olive oil

Cut sweet peppers in half lengthwise. Remove and discard stems, seeds and
ribs. Cut peppers into 1/2-inch long strips. Set aside.

Remove stems from eggplants. First cut them crosswise into 1/2-inch
rounds, then cut each round into 1/2-inch wide strips. Set aside.

In a stainless steel or other non-reactive saucepan, combine vinegar,
cloves and 1 tablespoon of peppercorns, and bring to a boil over high
heat.

Add pepper strips, reduce heat to medium and simmer for 2 to 3 minutes.
Using a slotted spoon, remove peppers from vinegar; set aside. Add
eggplant to vinegar and simmer in the same manner. Remove eggplant as
well. Have ready clean, dry jars with sealable lids.

Arrange a layer of eggplant strips in jar, then top with layer of pepper
strips. Sprinkle with parsley, salt and 1 or 2 peppercorns. Then press a
basil leaf against the wall of jar, scatter a few olive slices on top and
pour in about 2 tablespoons of olive oil. Repeat layering process until
jars are full.

Add olive oil to jars to cover contents completely to reach within
1/2-inch of jar rims. Using a damp cloth, wipe the rims clean. Cover
with lids and process for 30 minutes in a hot-water bath. Remove jars.
Let them cool for 12 hours or overnight. Store in a cool, dark place.
Will keep for up to one year. Once opened, refrigerate.

This recipe yields about 3 pints.