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Forum
-> Recipe Collection
-> Kugels and Side Dishes
chabadnick
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 Tue, May 30 2006, 8:47 pm
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anyone have a good eggplant recipe...not babagnoush..I have that already!
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mumsy23
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Tue, May 30 2006, 9:24 pm
well, I just made eggplant rollitini for the milchigs meal on yom tov:
Its sliced eggplant, breaded and fried and filled with a ricotta/motzerella/parmasan mixture. Rolled up and topped with tomato sauce and baked - YUM! If you want the exact recipe let me know and I will post it!
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chocolate moose
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Wed, May 31 2006, 7:08 am
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I am making a twist on baba from a recipe I got recently; it's got also onions and peppers in it, and it's roasted first.
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willow
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Wed, May 31 2006, 8:21 am
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I love eggplant. SaraG`whats the recipe sounds different
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mimsy7420
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Wed, May 31 2006, 11:06 am
| mumsy23 wrote: | well, I just made eggplant rollitini for the milchigs meal on yom tov:
Its sliced eggplant, breaded and fried and filled with a ricotta/motzerella/parmasan mixture. Rolled up and topped with tomato sauce and baked - YUM! If you want the exact recipe let me know and I will post it! |
Post the recipe!
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supermom
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Wed, May 31 2006, 11:51 am
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you can also make eggplant parmasan, eggplant sauce to put over spaggetti or rice, eggplant breaded fried and then tomato sauce poured over and baked till heated through, stuffed eggplant scoop out the inside fry with ground meat add some spices and tomato sauce using it as a binding agent and then put into eggplant skin and bake until the skin is soft.
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chocolate moose
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Wed, May 31 2006, 7:09 pm
Roasted Eggplant Spread
1 medium peeled eggplant
2 red peppers, seeded
1 peeled red onion
2 minced garlic cloves
3 T olive oil
1 1/2 tsp kosher salt
1/2 tsp pepper
1 T tomato paste
Preheat oven to 400 deg and cut eggplant, pepper, and onion into one inch cubes. Toss in bowl with garlic, olive oil, salt, and pepper.
Spread onto baking sheet and roast for 45 minutes, until veggies are lightly browned and soft. Toss once or twice during cooking.
Let cool slightly.
Pulse in food processor with tomato paste three or four times to blend. Do not overlend! Add more salt or pepper to taste.
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