easy eggplant recipe

All-star stuffed eggplant recipe with a Middle Eastern twist. Roasted eggplant stuffed with a fragrant mixture of spiced meat, fine bulgur and pine nuts.

Stuffed Baby Eggplant with Spiced Ground Beef, Bulgur and Pine Nuts

eggplants, stems removed, halved

Salt

Private Reserve extra virgin olive oil

medium yellow onion, shredded (about 1/2 cup packed shredded yellow onion)

garlic clove, chopped

lb lean ground beef (you turkey

tsp ground allspice, divided

tsp ground cinnamon, divided

parsley

pine nuts

15 tomato sauce

water

red onion,

Pesto

Tzatziki,

yogurt

Place the eggplant, flesh side up, on a large tray. Sprinkle flesh with salt and set aside for 20 minutes so that the eggplant "sweats" its bitter juices. Over the sink, gently squeeze the eggplant to extract bitter juices. Wipe dry.

Line a baking sheet with foil and lightly oil. Cut 3 slits or shallow lines into the eggplant flesh, then brush generously with olive oil. Lay on the prepared tray, flesh-side down. Drizzle more extra virgin olive oil on top. Roast in heated oven for 30 minutes or until flesh is tender and deeply browned (but not burned).

While eggplant is roasting, make the meat stuffing mixture. In a large heavy skillet, heat 2 tbsp extra virgin olive oil. Add ground beef, onions and garlic. Brown beef mixture over medium-high heat until fully cooked through. Season the meat mixture with salt and pepper, 1/2 tsp allspice, and 1/2 tsp ground cinnamon. Remove from heat. Squeeze any excess water out of bulgur, then add to the meat mixture. Add chopped parsley and pine nuts. Give the mixture a good stir. Taste and adjust salt if needed (do not over-salt, especially if using salted tomato sauce later)

When eggplant is ready, remove from oven and set aside briefly. Lower oven temperature to 375 degrees F.

In a small bowl, mix the tomato sauce, water, and remainder of cinnamon and allspice.

Place red onion slices on the bottom of a casserole dish like this one; top with 1/2 the tomato sauce mixture. Arrange the roasted eggplant on top.

With the back of a spoon, gently push the eggplant flesh down to make room for the meat stuffing mixture. Spoon the meat stuffing mixture to fill the eggplant cavities you created. Top with the remainder of the tomato sauce mixture.

Cover the casserole dish with foil. Bake in the 375 degrees F heated-oven for 20 to 25 minutes.

Serve warm topped with your choice of  Zhoug, Greek Tzataziki, or plain yogurt. Don't forget some warm pita bread or your choice of crusty bread to sop up the goodness!

This was delicious.  I could not find extra fine bulgar so I substituted quinoa.  I cooked the quinoa -- Could I have added it uncooked?  Also -- the skin of the eggplant got too soft.  Would decreased cooking time solve the problem?  I will make this again!

This was so good! Amazing flavors and the eggplant consistency turned out great. I love everything eggplant, but some dishes are too bland of too mushi. What is the reasoning for the bulgur to be extra fine? Husband loved it, kids didn't touch the eggplant (their loss) but gobbled down the meat stuffing, Definitely going into our meal rotation.

Very good!  However, I did not have bulgur on hand so I substituted cooked (from dried) lentils that still had a tiny bit of firmness to them. It still worked and was very tasty.

This Thai Basil Eggplant is a vegan, gluten-free, healthy dish based on a popular restaurant-favorite! No frying necessary, easy 5 minute sauce, and full of flavor!

Thai Basil Eggplant

eggplant

green bell pepper (, thinly sliced)

red bell pepper (, thinly sliced)

yellow bell pepper (, thinly sliced)

onion

oz firm tofu (, block)

garlic (, minced)

tbsp cooking oil (,

basil leaves

4.5 tbsp hoisin sauce

tamari (, or soy sauce)

teasp chili sauce (,

teasp corn starch

Cut off the top and bottom tips.

If you are using Italian eggplants: Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slices. Cut each slice into 2 or 3 pieces diagonally (see picture above for an example of how the eggplant pieces should end up looking).

If you are using Chinese or Japanese eggplants: Slice the eggplant in half lengthwise. Then diagonally cut small sections about 3/4-Inch thick all the way down both halves.

In a large non-stick pan or stainless steel pan, heat 2 or 3 Tbsp of cooking oil on medium heat.

Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook.

Stir the eggplant pieces every few minutes. Add a little more oil or water to help cook the eggplant and keep it from sticking to the pan if needed (if adding water to help cook the eggplant, be sure to add a small amount each time so that you don't end up with watery mushy eggplant). While the eggplant is cooking continue on to preparing the rest of the dish.

The eggplant is done once it is tender, but still firm so it holds shape. Turn off the heat and set aside in the pan.&nbsp;

To Prepare the Eggplant:

Cut the tofu block in half. Place each half in a clean paper towel one at a time and squeeze gently to remove excess storage liquid (without breaking up the tofu).

Cut the tofu into 1/2-Inch cubes and pan fry  on medium-high heat with 2 Tbsp cooking oil (in another non-stick frying pan).

Turn the tofu frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu).&nbsp;

Once the tofu is done, add it to the eggplant.

In the same non-stick frying pan, add 1 tbsp cooking oil and heat on medium-high. Add the thinly sliced onions and bell peppers. Saute until they are cooked but still crispy. Add the minced garlic half way through and saute it into the onions and bell peppers.

Once the veggies are done, add it to the eggplant and tofu.

To Prepare the Tofu &amp; Veggies:

Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer additional spice.

Heat the pan containing eggplant, tofu, and veggies once more.&nbsp;

Once the pan is hot, add the sauce, turn down the heat to low-medium and mix frequently until the sauce slightly thickens and coats the eggplant and veggies. This should only take a few minutes.

Turn off the heat and add some freshly chopped basil. Mix once more and serve hot with some cooked quinoa or brown rice!

To Prepare the Dish:

These delicious fried eggplants with honey are a typical Spanish tapa. Easy to make and even easier to eat, try them today!

Fried Eggplant with Honey (Berenjenas Fritas con Miel)

eggplants

Milk (to cover)

Pepper

Flour

Olive Oil (an inch or two for frying)

Honey or molasses (to drizzle on top)

Cut the eggplant in round slices or in matchsticks, depending on your preference.

In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).

Drain the eggplant and coat the slices in the flour, which you can season with salt and pepper if desired.

Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)

Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.

This is an easy eggplant recipe to have using a melody of fresh vegetables! It&#39;s such a simple dish cooked in one pot and can be served in so many ways, including as a meal alone, a side dish, tasty spread, or cold salad--you name it! Delicious HOT or COLD!

Easy Eggplant Recipe

lbs eggplants ((3 small eggplants,

lbs tomatoes ((4 medium sized, diced))

onion ((diced))

garlic ((crushed))

red bell peppers

carrots ((grated))

TBSP white distilled vinegar

TBSP salt

TBSP sugar

olive oil

white rice ((jasmine rice

Jalapeno peppers* ((diced))

boil ingredients

Combine all the ingredients into a deep non-stick skillet or pot. Bring to a boil over high heat and boil 8 minutes, stirring often.

simmer veggies

Reduce heat to low, cover with a lid and simmer for 30 minutes mixing occasionally. The mixture should darken in color and veggies should be very soft.

serve

Soft, charred eggplant on top of tangy, creamy, tahini yogurt. Walnuts and basil leaves add crunch and freshness to create a beautiful contrast of textures and flavors.&nbsp;

Mini Eggplant with Tahini Yogurt, Walnuts and Basil

greek yogurt

tbsp tahini

lemon juice

salt, kosher

black pepper,

walnuts, toasted and crushed

garlic, grated (more or less to taste)

basil

red pepper flakes (optional)

baby (Indian)

In a small bowl, combine the yogurt, tahini and lemon juice. Season with salt and pepper to taste. Set aside.&nbsp;

In a medium bowl, gently toss together the walnuts, garlic, chopped basil, red pepper flakes and a pinch of salt with 3 tablespoons of olive oil. Set aside.

In a large bowl, toss the halved eggplant with the remaining 3 tablespoons of olive oil and season with salt and pepper. Heat a large skillet (preferably cast iron) over medium high heat. Cook the eggplant, turning occasionally to avoid burning. Cook until eggplant are soft and nicely charred on both sides. (Cooking time varies with the thickness of the eggplant. Lower heat if charring is happening too quickly before eggplant becomes soft.)

To serve, spoon and spread some tahini-yogurt onto a plate. Top with the cooked eggplant and then the walnut mixture. Garnish with more fresh, whole basil leaves.&nbsp;

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Top 5 easy eggplant recipe recipes from across the web

The most viewed easy eggplant recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Baby Eggplant with Spiced G...

Thai Basil Eggplant

Fried Eggplant with Honey (Berenjen...

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Mini Eggplant with Tahini Yogurt, W...

The most viewed easy eggplant recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine