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General information and discussion about cultivating eggplants/aubergines.

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Old October 17, 2011   #46
Join Date: Feb 2010
Location: Netherlands
Posts: 11

Originally Posted by Mischka View Post
Post your favorite eggplant recipes here. :wink:
I've got tears in my eyes now. What a beautiful poet. I have a sheppard, she is 10 years now. I'm afraid to think about that she will die in a few years

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Old November 5, 2011   #47
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Thessaly Creamy Eggplant Pie - Greek

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggplants -- about 4 pounds total
salt -- to taste
1/2 cup extra-virgin olive oil
6 large onions -- coarsely chopped
1/2 cup milk
4 large eggs
1 pound Greek feta cheese -- crumbled
freshly ground black pepper -- to taste
1 pound commercial phyllo dough sheets -- defrosted and at room temperature
3 tablespoons extra-virgin olive oil -- to 4 tablespoons, for brushing phyllo

• Peel the eggplants and cut them into 1-inch cubes.
• Place in layers in a colander, sprinkling each layer with salt.
• Place a plate over the eggplants, place a weight on top of the plate, and leave the eggplants to drain over a bowl or the sink for 1 hour.
• Rinse with ample water and drain thoroughly.
• Pat the eggplant cubes dry.

• Heat olive oil in a large, wide pot over medium heat and cook the onions for a few minutes, stirring, to soften.
• Add the eggplant cubes, toss to coat with oil, and cook, stirring, until the eggplant is tender, about 8 minutes.
• Remove from the heat and let cool.

Beat the milk and eggs together and add them to the eggplant mixture.
Add the feta and toss everything together.
Adjust the seasonings with additional salt and pepper.

• Lightly oil a 13x18-inch baking pan that is 2 inches deep. Preheat the oven to
• 375F.
• Open the phyllo and place on a work surface.
• Cover with a cloth to keep it from drying out.
• Place the first sheet of phyllo inside the baking pan, allowing the excess to hang over the edge.
• Brush with olive oil.
• Repeat the next sheet, aligning it so that the excess hangs over the opposite edge.
• Brush with the olive oil.
• Repeat with 6 more sheets, letting the excess hang over the alternating edges so that there is enough excess phyllo to roll up and form a decorative rim once the pie is completely assembled.
• Spread the filling evenly over the phyllo.
• Cover with 6 more sheets, letting the excess hang over alternate edges and brushing over with olive oil.
• Take the bottom and top excess phyllo and roll it up together around the perimeter of the pie to make a rim.
• Sprinkle the top lightly with water and score the pie into serving pieces without cutting all the way to the bottom.
• Bake until golden, about 1 hour.
• Remove from the oven, cool for at least a half hour, and serve.

Makes 10 to 12 servings

AuthorNote: My mother-in-law introduced me to the eggplant pies for Thessaly.
There are many recipes for pie filled with eggplant, and the dish is something of a regional specialty, found very seldom in other parts of Greece. The filling is so substantial that, on first bite, most people think they are eating meat.

ChupaNote: I like to add red peppers and green onions or leeks to the eggplant in this pie. Sun-dried tomatoes and kalamata olives are also a good addition.

Cuisine: "Greek"
Source: "The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield: "1 pie"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 441 Calories; 27g Fat (67.3% calories
from fat); 13g Protein; 16g Carbohydrate; 5g Dietary Fiber; 115mg Cholesterol;
696mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0
Non-Fat Milk; 4 1/2 Fat.

NOTES : Borek - Melitzanopita

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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Old April 21, 2012   #48
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,072

I love green curry with eggplant. I just use the green curry paste from any Asian store or even the grocery store. Mix with a can of coconut milk. One or two teaspoons, depending on desired heat level. A bit of fish sauce. I usually make it with tofu. Get the tofu nice and browned ( use the firm tofu) with a tiny bit of hot oil. Add the eggplant, some onions. Pour in the curry/ coconut milk and let simmer. Serve with mint and basil leaves on top, some rice on the side. Delicious, easy and nutritious.
You can get a huge container of curry paste at most Asian groceries. This recipe is also good with the red curry paste but I just prefer the green.
I prefer the thin skinned, Asian type eggplant for this recipe. Just cut in bite sized chunks, don't peel it.
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Old February 5, 2014   #49
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Location: Sanbornton, NH
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I eat eggplant sandwiches -- for breakfast -- when they are yielding heavily. Must have fresh tomatoes to go with them.

Put a little oil in a frying pan, cut 1/2 inch slices length-wise, cook until they are to your liking (10 minutes?). Put on toast -- a good hearty slice of bread is needed. Add a big slice of tomato (1/2 inch minimum), some fresh basil, and a slice of provolone cheese.

This really gets me going (once I wash the tomato juice off my chin).

good luck all,

Last edited by rws-NH-45; February 5, 2014 at 02:54 PM. Reason: left out something
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Old February 12, 2015   #50
Christa B.
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Location: Southwest Ohio
Posts: 55

This is my favorite way to make Eggplant. It is not healthy but it tastes pretty darn good. I made this up, so I don't have exact measurements listed.

Panko Bread Crumbs
Hot sauce
Whatever seasonings you like or have on hand...salt, pepper, garlic powder, onion powder, crushed red peppers etc.
Cooking Oil
Heinz Chili Sauce (or if you have a homemade chili sauce recipe,you can use that)

Peel the eggplant and discard the skin. Cut the Eggplant into long strips. I cut my strips about the size of large french fries. Heat some oil on the stove. You want the oil to be able to cover a layer of eggplant pieces, so use a good amount. Pour some buttermilk into a bowl, then add the hot sauce and stir. Use as much hot sauce as you like. In a separate bowl mix together the Panko bread crumbs with seasonings of your choice. Dip each strip of eggplant into the buttermilk mixture and then into the bread crumb mixture. Make sure your oil is hot. Add the eggplant in batches to the oil. Fry for a few minutes until brown. Use the Chili sauce as a dip.

Last edited by Christa B.; February 13, 2015 at 12:21 PM. Reason: spelling
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Old August 21, 2017   #51
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Location: New Mexico
Posts: 1,664

I was given an eggplant at the growers market last weekend. and I haven't eaten any eggplant for years. Since I had this nice eggplant I searched this site for recipes and lo and is a few recipes. I just used Craig L's recipe in post #2 of this thread and it came out great. I added 3 ground aji amarillo peppers and 1/2 tsp of tomato powder I made last winter. My wife even liked it and she's no fan of eggplant.
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Old August 26, 2017   #52
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Location: NC - zone 8a - heat zone 7
Posts: 4,728

One way I know to cook eggplant is pan frying. Other way is in the oven, if you don't want lots of calories. But oil makes it more tasty.
My favorite recipe is eggplant Parmesan. For this one you pan fry half done and son on.
Today I had some pan fry eggplant with some on fry fish. Very good.

Tip: If your eggplants are s bit bitter, slice them and sprinkle some salt on it, set them in a colander and the water come out. Along the water the bitterness come out too. Plus it gives eggplant a better texture, not too watery.

Happy Gardening !
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Old September 8, 2017   #53
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Location: Raleigh, NC
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Here's a very simple, tasty eggplant bake:

Peel eggplant and slice into 1/2 or 3/4 inch thick rounds. Place each round on parchment lined baking sheet. Sprinkle each slice with a little olive oil, salt, pepper & Italian seasoning to taste. Next, top each eggplant slice with a 1/4 inch slice of fresh tomato. Use multiple slices if needed to cover the entire slice of eggplant. Sprinkle each tomato with salt, pepper, Italian seasoning, olive oil AND Parmesan cheese to taste.

Bake at 400 degrees for about 35 minutes. (Until cheese is beginning to brown.) This is delicious and SO easy!
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