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Eggplant Recipes
Eggplant recipes included here may be old favorites of yours. Or perhaps you will get ideas for new eggplant recipies.
ANYA'S RUSSIAN EGGPLANT DIP
(This is one of the eggplant recipes made by my friend Anya, who came to the USA from Russia.)
3 c. peeled and cubed eggplant
3 T. olive oil
1 tsp. salt
3 small onions, finely minced
6 oz. can tomato paste
2 tsp. lemon juice
1 tsp. ground white pepper
Bake one medium-sized eggplant for 30 minutes at 375 degrees, or until tender. Peel the eggplant and cut into pieces. Sprinkle with salt and let the pieces stand for several hours. This will eliminate any bitter taste of some eggplants.
Heat 2 T. of oil in a large skillet and sauté onions until they are transparent. Reduce heat and add the tomato paste and eggplant. Simmer and stir for several minutes until the eggplant is cooked. Add the remaining oil, lemon juice and pepper. Continue to cook and stir for several more minutes. Eggplant recipies such as these can have the salt and pepper adjusted to taste.
Serve well chilled with crackers and raw vegetables for dipping.
BROILED EGGPLANT CHIPS
Another of the eggplant recipes for you to try is this one for broiling slices of eggplant.
Take 2 small eggplants, peel and slice them. Dip in beaten egg, salt and pepper. Dip in cracker crumbs and lay slices on a well-greased pan. Spray tops lightly with Pam and place under broiler to brown. Keep in warm oven a few minutes to let the chips crisp.
EGGPLANT WITH EGG
When making your eggplant recipies, try to use the small to medium eggplants. They will not be bitter.
Cook two small eggplants until tender. Mash fine and to this add ¼ c. butter or butter substitute, 2 tsp.salt, 1 T. sugar, 1 small onion and 1 green pepper, finely chopped. Pour on 1 can of tomato soup and combine. Put the mixture in a lightly greased baking dish. Evenly place slices from 2 hard-boiled eggs and some pecans across the top. Sprinkle with corn flakes. Bake for about 20 minutes at 350 degrees.
Here are some facts concerning your eggplant recipes:
The eggplant is very low in calories. One half cup of cooked eggplant has only thirteen calories. It is also a very good source of fiber. Eggplant has a very mild taste and will take on the flavors of the ingredients with which it is cooked.
It can be used to make main dishes rich and thick without adding calories.
You may want to add eggplant to soups, casseroles and stir-fry meals.
