Egg Plant

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Tikkajazz94, Feb 23, 2009.

  1. Tikkajazz94

    Tikkajazz94 Chillin' With My Peeps

    Does anybody have a Egg Plant Recipe?
  2. JennsPeeps

    JennsPeeps Rhymes with 'henn'

    Jun 14, 2008
    South Puget Sound
  3. Renee

    Renee Chillin' With My Peeps

    May 7, 2008
    Ohhhhh, yes.

    My very favorite is Ratatouille, and then there's a Weight Watcher's version of Moussaka that is actually delicious.

    Feeds 8 (except when I am hungry and eat half of it at once)

    4-8 tbls olive oil
    2 yellow onions, thin-sliced
    8 garlic cloves finely chopped
    2 medium zucchini/summer squash, cubed (about ½ to 1 lb)
    2 red/yellow bell peppers cubed
    1 lb eggplant cubed (be sure to use small, fresh, Japanese eggplant if possible)
    1 28 oz can diced tomatoes (tastes better) or 1 and 1/2 lbs fresh tomatoes, diced

    ½ tsp thyme
    ½ tsp oregano
    1 bay leaf (2 Turkish)
    1 tsp sugar
    ¼ tsp ground coriander
    ½ tsp fennel seeds
    salt and pepper to taste

    2 tbls red wine vinegar

    fresh basil leaves
    Parmesan cheese

    Heat oven to 350.

    In heavy oven-proof Dutch Oven, saute onions slowly at low heat on stove top in 2 tbls oil. Stir occasionally while cooking for 20 minutes (or more if you have the time) until caramelized, this makes it really delicious and sweet. Meanwhile, cut up bell peppers and squash. Add one or two more tbl. oil, and add bell peppers and squash, and stir. Cut up eggplant and garlic, then add one or two tabl. oil if necessary, add eggplant and garlic, and cook a few minutes until heated through. Turn off heat, add tomatoes, oregano, thyme, sugar, bay leaves, coriander and fennel seeds, salt and pepper. Put on lid, and bake in preheated 350 oven for 1 hour. Turn off oven, let Dutch Oven sit in oven for 30 more minutes. Remove and let sit 20 min.
    Mix in red wine vinegar.

    Top with basil and/or parmesan cheese, as desired.

    This dish is even better the second day, and may be eaten hot or cold.

    Weight-Watcher’s Turkey Eggplant Casserole
    Feeds 6-8

    1.25 pounds ground turkey
    1 onion, chopped
    3 garlic cloves, minced
    1 large eggplant, cubed
    1 28 oz can crushed tomatoes
    1 green bell pepper, diced
    3/4 cup seasoned dry bread crumbs
    1 teaspoon dried basil
    1/4 cup grated parmesan

    Preheat oven to 350, spray 13x9 dish with Pam. Saute turkey and onion in saucepan. Add eggplant, tomatoes, peppers, garlic, bread crumbs and basil, and heat through. Transfer to baking dish and bake, covered, 45-50 minutes. Uncover, sprinkle with cheese and bake uncovered another 15 minutes or so. Let stand 5 minutes. Makes 8 servings.

    Grilled Eggplant

    Slice eggplant in 1/4 inch slices.
    Brush with olive oil on each side
    Salt and pepper to taste
    Grill until soft.

    You can cool the slices down and fill them with feta cheese and roll them up as appetizers.

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