|01-20-2012, 02:43 PM||#1|
Join Date: Dec 2009
Location: Colorado Springs, CO
Hunt In: Anywhere i can
Eggplant Recipie Ideas???
I am needing some recipes for eggplant besides eggplant parmasean. any one have any?
|01-20-2012, 04:01 PM||#2|
Join Date: Oct 2007
Location: SW Louisiana
Hunt In: public & pvt land
eggplant pirogue - half fried eggplant topped with cream sauce jammed with crawfish, shrimp, and crab
slice eggplant in half, peel outer purple skin , core out center , batter and deep fry until golden brown & meat is tender
Ingredients for sauce / etoufee' topping
1 1/2 cups butter, divided
1/2 cup flour
2 small onions, finely diced
1/2 cup finely diced bell peppers
3/4 cup finely diced celery
1/4 cup chopped green onions, bottoms
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
3/4 teaspoon garlic
3 tablespoons chicken bouillon powder
1 quart water
2 lbs crawfish tails
1 lb. crab meat
2 lbs shelled and deviened shrimp
1/2 cup chopped green onion tops
2 tablespoons chopped fresh parsley
Combine 1/2 cup butter and 1/2 cup flour in a small saucepan.
Stir while cooking for 3 minutes over medium-high heat; keep warm--this is the Roux.
In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes.
Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.
Add 1 quart water, and bring to a boil for 5 minutes.
Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes.
boil shrimp seperately for 3-4 minutes or until pink
Add crawfish, crabmeat, and shrimp , onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve over eggplant , steak, or bed of rice
|01-20-2012, 04:18 PM||#3|
Pope & Young
Join Date: Oct 2006
Hunt In: Eastland Co.
Posting a recipe after Blake is a little like following Stevie Ray Vaughan in a guitar competition, but if you want one that is simple and fast, trying grilling. Slice crosswise into 1/2-3/4" pieces, brush wish olive oil and dust with your favorite seasonings. Grill about 4-5 minutes per side. After turning I like to add some shredded parmesan. (not the grated stuff you put on pizza)
|01-20-2012, 05:30 PM||#4|
Pope & Young
Join Date: Sep 2009
Here is an easy one. Peel and slice eggplant into 1/2" slices. Place on lightly greased cookie sheet. Top with a slice of cheese and a slice of tomato. Put under the broiler for a few minets and top with fresh minced basil. Fast, easy and good.
|01-20-2012, 07:05 PM||#6|
Join Date: Nov 2007
Location: Hall County, Texas
Hunt In: Hall County, Texas
1# Spicey Pork Sausage
3 Green Onions-Chopped
1 Cornbread Stuffing Mix (6 1/ 4 oz size)
2C Grated Cheddar
Peel and dice eggplant. Cook in salted water until tender. Drain. Set aside.
Cook sausage until well done. Remove to paper towel. Set aside.
Saute' green onion, onion and celery until translucent. Set aside.
Prepare stuffing mix per package instructions.
Combine all ingredients except cheese and transfer to a shallow baking dish. Top with cheese and broil until cheese melts.
Make ahead and refridgerate. Bake at 350 for 30 minutes. Remove and add cheese. Broil until cheese melts.
|01-20-2012, 08:04 PM||#7|
Join Date: Oct 2011
Hunt In: Where ever I can
Rigatoni with Eggplant Puree
1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.