eggplant recipes

Try this tempura eggplant for a vegetarian meal that is deliciously different.

Eggplant tempura with sesame mayonnaise

eggplants

tempura flour (from Asian grocers)

Peanut oil, to deep-fry

milliliters (1 cup) whole egg mayonnaise

sesame oil

wholegrain mustard

seasoned rice wine vinegar (from supermarkets)

spring onions

Vegetable Paella

plum tomatoes

Kosher salt

extra-virgin olive oil,

onion,

garlic,

paprika

cayenne pepper

saffron threads

fennel,

baby artichokes, trimmed and halved (see Cook's Note)

Japanese eggplant,

shiitake mushrooms,

dry white wine

short-grain paella rice

haricots verts

capers, drained

parsley,

Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.

Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.

Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

We found some wonderful organic red peppers before we found Piquillos.  I added some of thoes in strips when I added the eggplant.  I backed off on the capers based on the reviews.  I used arborio rice because there is no paella rice in Colorado.  I also added Korean red pepper powder, <span>Gochugaru, i</span>nstead of cayenne.  I cooked it a little longer as a high altiude adjystment, we live 8800ft.<div><br /></div><div>The result was ...  Excellent.  She asked for more!</div>

I made this for Easter because we had two vegetarian guests and I wanted them to have a fulfilling main dish. The recipe is very easy to follow and the finished dish was very attractive. The taste was ok - not outstanding. <div><br /></div><div>If I were to make it again I would probably roast the vegetables first (for more flavor), shorten the saute time (to make up for the pre-cooking), increase the garlic and add less capers.<div><div><br /></div><div>Otherwise it's an impressive dish.</div></div></div>

I never rate recipes, but this was so good I needed to.  Very tasty, relatively easy and very very impressive to serve.  I'll definitely be making it again.

Wonderful recipe. I followed the recipe exactly except I used chicken stock instead of water. It takes a little preparation but it is not difficult. This feeds a lot of people. I will definitely make it again.

I have made this dish a handful of times, and it is a crowd-pleaser every time. It looks super impressive when it's taken out of the oven, eliciting "ooohs" and "ahhhs" from your guests. The recipe is enough to feed an army. It works great as a side-dish, with added poultry (or i think you could add any meat), or on it's own. It's incredibly flavorful (as long as you remember to season with each added layer of vegetable) and a great way to get even your kids to eat veggies! The fennel is AMAZING when it's done!

This is one of my favorite recipes. I’ve made it at least ten times. The flavors are incredible. I have used a regular eggplant when I can’t find a Japanese one as well as canned artichokes when I can’t find fresh baby ones (just add the artichokes towards the end, just before you throw the green beans and tomatoes on top). I always top the recipe off with broth instead of water - why would you use water instead of more flavorful broth (also err on the side of using less, JUST to cover the rice... too much will make this goopy). That’s the only qualm I have with this recipe. Other than these substitutes I don’t make any others. The earthy, toasty flavor of the shiitakes is essential - this is not as good with regular mushrooms.  Saffron is ESSENTIAL so don’t try to substitute it with anything else (people sub turmeric sometimes but all that does is add color - it’s not even remotely the same). Trader Joe’s sells a generous pinch (I use the whole thing) for about five bucks. Paella rice or Arborio rice are essential - it needs the chubby grains with the starchiness to keep the good bite. Fennel is also essential - it adds a warmth and crunchiness to the dish. This recipe is epic and everyone loves it! It’s just such a treat.

Fantastic recipe! Perfect for a dinner party where you initially prepare it on the stove and then cook the rest in the oven. Probably the best paella I've ever made. yum!

I'm a vegetarian and this is my go-to recipe when I'm craving paella. I've followed this recipe at least 10 times now and this time however, it ached to see just 4 stars, which is why I decided that its time to give the food network magazine people, a long overdue credit.

I have made this recipe several times.  Not only is it incredibly easy to put together but it is Fabulously TASTY!  

Crispy around the edges and buttery smooth on the inside, Chinese Deep Fried Eggplant with Spicy Garlic Sauce is a beautifully rich dish that&#x27;s perfect on steamed rice. The restaurant-style recipe is made vegan with vegetarian mushroom sauce instead of oyster sauce which makes it even more delicious.

This dish is medium-hot. Spicy but not overly so, especially when served with plain rice for balance. Adjust the amount of hot chilies to your preference.

For a low-fat version of this dish, make delicious spicy garlic steamed eggplant dish. Simply salt the cut eggplant and steam it instead of frying.

Click here for the video tutorial.

Deep Fried Chinese Eggplant with Spicy Garlic Sauce Recipe

Chinese Eggplants (500 grams)

salt

cornstarch

white pepper

black bean garlic sauce

garlic

sugar

red chillies

scallion

soy sauce

vegetarian mushroom sauce

vegetable broth

chopped cilantro

Fill a large bowl with cold water and...

Fill a large bowl with cold water and a teaspoon of salt. Cut the eggplant into lengths about 2" long and 1/2" thick. Immediately submerge pieces in the salted water in order to prevent the eggplant from browning. You can use a bowl or small plate to weigh the eggplant down.For best results, let it soak for 20 minutes before draining well. You can also do this ahead of time, letting it soak in the fridge for up to two days. Make sure the eggplant is well drained before the next step.

In a large bowl, mix the cornstarch coating...

In a large bowl, mix the cornstarch coating ingredients. Add the eggplant and mix with your hands so eggplant pieces are completely coated.

Prepare your stir-fry ingredients. Mix the cornstarch slurry...

Prepare your stir-fry ingredients. Mix the cornstarch slurry and set aside. Once your eggplant is fried, you'll want to immediately start the stir-fry so be ready.

Fill a heavy bottomed pot with 3" -...

Fill a heavy bottomed pot with 3" - 4" with oil. Heat to 365°F; ensure the oil is hot enough by using a thermometer. Fry the eggplant in small batches to maintain the high temperature, turning the pieces after a minute so they cook evenly. Fry each batch about 3 minutes or until the exterior is just turning a little golden. Drain the eggplant on a paper towel-lined rack.

After the eggplant is all fried, heat a...

After the eggplant is all fried, heat a tablespoon of oil in a large pan or wok over medium-high heat. When the pan is hot, add black bean sauce and garlic. Stir-fry for 1 minute; don't let the garlic burn.

Add scallions and red chillies; stir-fry about 30...

Add scallions and red chillies; stir-fry about 30 seconds until the scallions turn bright. Add sugar, soy sauce, and vegetarian mushroom sauce. Give the cornstarch slurry a mix, then add it to the pan as well, stirring quickly. Turn off the heat as the sauce thickens.

Add the eggplant and fold gently with a...

Add the eggplant and fold gently with a spatula to distribute the sauce. Garnish with chopped scallions and/or cilantro and enjoy!

https://mediavine-res.cloudinary.com/video/upload/awvoyy9etcfwwqf9kkyw.mp4

Crispy around the edges and buttery smooth on the inside, Chinese Deep Fried Eggplant with Spicy Garlic Sauce is a beautifully rich dish that’s perfect on steamed rice. But there’s a trick to making sure your crispy eggplant turns out…well, crispy! And the right ingredients make all the difference when you stir-fry the crispy aubergine with the sauce.

Deep Fried Chinese Eggplant with Spicy Garlic Sauce

Crispy Szechuan-Style Eggplant and Tofu

black pepper

eggplant,

peanut oil,

chicken stock

rice vinegar

lime juice

ginger

Thai bird chiles, minced,

garlic, grated on a rasp

white rice,

cilantro,

Crispy Szechuan-style eggplant and tofu, as seen on Food Network Kitchen Live.

In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.

Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.

In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.

Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.

Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

Used 1/2 the eggplant and tofu and had just enough sauce to coat the veggies.  Doubled the garlic. Great recipe. 

SO GOOD!  The first time I've made something like this that actually tasted like I could have ordered it at a restaurant.  I didn't have chicken stock on hand, so I used about a teaspoon of Miso paste dissolved in 1/4 cup water, and it was YUM.  Highly recommend! 

This was wonderful..Extra "Yummy"...I think next time I will double the sauce...

Wonderful. Definitely salt and drain eggplant before use. I also added a green bell pepper which balanced the sweetness of the sauce. Super tasty!

You are beyond doubt a very sad and troubled individual. You really should get some help with this overwhelming depression you're carrying around.

It took way too long to pan fry; midway through I put the eggplant and tofu in the oven at 400F for 20 minutes. Much faster and easier. I will be skipping the pan fry next time.

This recipe took a long to prepare, mostly in terms of time to fry the eggplant and tofu in batches. I missed the other comments about doubling the sauce - I would say maybe even tripling it would be better. I like a lot of sauce to go with my rice so my version was pretty dry. Not sure I’d make again due to time involved and underwhelming flavor.

This recipe requires quite a bit of time but it is well worth it!! Delicious! 

Great dish. I fried the tofu and eggplant in two separate pans to speed up the process. 

I agree with Lenora, it was delicious but a  lot of work.  I didn't use Tofu but used shrimp and squid and eggplant.  It was wonderful and the toasted Sesame oil made it taste authentic.  It was very good.  I want to eat it again but I'm not sure when I'll be up to doing that again.<div><br /></div><div><br /></div><div><br /></div><div><br /></div>

Eggplant Rollatini

Sea salt and black pepper

Can vegetable spray

ricotta cheese

eggs,

mozzarella

Parmesan

pine nuts

basil leaves, chiffonaded

Extra-virgin olive oil, for drizzling

tomato

olive oil

garlic, chopped

celery,

carrot, chopped

tomatoes

bay leaves

unsalted butter, optional

Food Network’s Giada De Laurentiis Eggplant Rollatini.

Preheat the grill pan and preheat the oven to 375 degrees F.

Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

I had all these eggplants to use, so I tried this recipe for an easy meal with stuff I  had on hand. Would recommend slicing the eggplant thinner, as well as peeling them. Trying to get them soft enough to roll on my grill pan took way longer than expected, and there was definitely leftover filling. As others have noted, it's definitely worth it to buy better cheese for this recipes since there are so few ingredients. Next time I will probably sub spinach for the basil inside, and top with basil after cooking.

I made this last night and it was very very good. I didn't add the pinenuts as my husband does not like them. The sauce was somewhat acidic and the receipe called for adding butter to help and it worked,. I never heard of that before but I will never forget that trick. I would alsways add sugar which just makes it sweet. The butter was the perfect touch.
I will make  this again. 

it was very yummy!! Altho I did use Mario's tomato sauce recipe from his eggplant parm recipe... the combo was a winner!! I couldn't decide between the two so I combined them : I also pan seared the eggplant to get them soft enough to roll (don't have a grill, tragic I know. Probably took an extra minute on each side, but worked great. Must make it you like eggplant!


There is no instructions to complete cooking the dish. It stopped at leftover tomato sauce in freezer.



This was delicious. I thinly sliced the eggplant and made 1/2 the ricotta cheese mixture based on reviews. Added some chopped Swiss chard &amp; oregano from the garden along with freshly ground black pepper to the cheese mix. We couldn’t stop eating it! 

32 oz ricotta?? What am I supposed to do with the remaining filling.?? There’s easily enough left for two more batches, do the math...  one tablespoon =1/2 oz, so not counting additional ingredients,this filling recipe does 64 pieces. And four medium eggplants cut to 1/2” slices yields less than half of that. 

<div>Sliced the eggplant thinner than 1/2", no need to peel them. I didn't add  the  pine nuts and used jarred sauce due to time constrictions, but the result was delicious and fit the bill for a gluten free guest. Served  with a tomato and onion salad. This recipe is a keeper for sure!</div><div><br /></div>

In addition to taking the advice of others to cut the eggplant thickness in half and oral it, I would add crushed garlic or some other herb to bring out the otherwise very mellow flavor.  I will definitely try this again.

Based on making this a few times I had to make some adjustments based on comments I got.  I know slice the eggplant 1/4 inch thick instead of 1/2 inch and peel the eggplant as well.  Everyone found the skin overwhelming even thinner.  The sauce was very bitter so I use other ones.  I also top with mozzarella and parmesan as the filling is a small amount.  I also leave it in the oven a good 40-45 minutes so the eggplant really softens.

Eggplant Ricotta Bites

eggplant

All-purpose flour,

eggs

breadcrumbs

Parmesan cheese

plum tomatoes, diced

red wine vinegar

Shredded fresh basil, for topping

Food stylist: Maggie Ruggiero 
Prop Stylist: Pamela Duncan Silver 

Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and Parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.

Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a small bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.

Overall the recipe was easy to follow and execute. My eggplant pieces were a little thicker  I suppose, than suggested, so  I finished them in the oven for 8 minutes at 350.  Despite salting when the recipe suggested, it still needed more salt and acid. Topped this  off with fresh lemon juice, and it was  great.  Will  make again.

I love this idea. I was trying to come up with a tasty appetizer to bring to my grandmoms on Christmas. I'm going to get the ingredients tonight, and test it out. I have a habit of tweaking recipes, so instead of just tomatoes and ricotta, I'm going to make my famous bruschetta (plum tomatoes, fresh mozzarella, fresh basil, red onion diced, fresh garlic, and EVOO, all seasoned with salt and pepper and top the eggplant rounds with that!!! Yummm. I'll check back to let you know how it comes out. Delish I'm sure.

ANYONE TRY IT WITH ZUCCHINI AND CAN GLUTEN FREE BREAD BE USED OR GLUTEN FREE CRACKER CRUMBS.

Awesome! I like the eggplant better warmed. We put them in the toaster oven just before serving to warm them and then top with ricotta and tomato mixture. Ran out of red wine vinegar so I used Balsamic and was wonderful. We'll definitely be making these again

I thought this was pretty good. I did a couple things differently. I fried the eggplant, spread with ricotta and popped them in the oven to keep warm. I marinated halved cherry tomatoes in good quality olive oil and the vinegar, and topped the eggplant after it came out of the oven. I didn't have any fresh basil, but some fresh-ground black pepper gave it the zing it needed.

I made this for a 60th birthday party and it went over very well. I did substitute roasted red peppers for the tomato since no good tomatoes are available in the winter. We will be using this recipe again utilizing the produce from our garden this summer.

Warm weather, back yard, friends, etc...imagine this...serve this eggplant recipe!!!
Have also served this as a "finger food" putting eggplant on top of small bread slices.  Almost everyone enjoyed.  Info...the eggplant most enjoyed...small japanese.
Annie, Fremont, CA 

It was a favorite even with friends who don't like eggplant. Made minor modification to spice it up with crushed red pepper I'm the bread crumbs and the ricotta mixture. 

it was great!! my husband loved it too, just make sure you keep it warm when your putting the ricotta on it dont taste too good cold (:

Roasted Eggplant Parmesan

oregano

salt and black pepper

(24-ounce) jar marinara sauce,

basil leaves

fresh buffalo mozzarella, thinly sliced

garlic and herb goat cheese,

Italian Parmesan cheese

bread crumbs

garlic cloves,

basil

Preheat the oven to 400 degrees F and arrange three racks evenly spaced.

Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.

In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.

For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.

Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

I learn a lot from Ina. She is one of my favorite chefs from Food Network. Love it!!  

This was delicious! We loved it! I’m about to make it again, only a larger batch!!

Absolutely delicious!! My kids loved this as well and it will be added to our rotation! I used seasoned Panko plus Parmesan instead of making my own breadcrumbs, and it worked well.

I made this recipe and it was so delicious. Thank you Ina. 

This was so salty, I couldn’t eat it. Followed the recipe exactly. Tasted like breadcrumbs and cheese, flavor of the eggplant never came through.  Won’t be making it again. 

Ina!!  Oh! My! Gosh!  This was amazing!  I don’t go out of my way for eggplant.  But hubby LOVES a good eggplant Parmesan.  So I saw you make this last weekend and out it on my radar.  Made it tonight and hubby said it was the best he’s ever had!  And I loved it too!  Absolutely amazing!  

GORGEOUS &amp; DELICIOUS!!! LOVE that this is a roasted eggplant, and each piece not fried. The crunchy toasty breadcrumb topping was really phenomenal &amp; I think makes the whole dish. The texture, flavor, color and aroma is wonderful. Only adjustments I made - NO salt in breadcrumb topping, REDUCED salt in eggplant. Froze leftovers and this winter will test out how it holds up after defrost/reheat. THANKS INA &amp; to other reviewers who suggested to lower the salt.

This was incredible. Wouldn’t change a thing. I’ve never made an Ina Garten recipe that wasn’t spot on.

This is how this gluten free girl now makes  parm! I ditch all that salt. I use to sprinkle lightly. I use in the bread crumbs. Loveeeeeee!!! Thank you, Ina❣️✌️

Ratatouille

thyme

basil,

eggplant, diced 1-inch

Spanish onion, diced 1-inch

red pepper, diced 1-inch

zucchini, diced 1-inch

anchovy paste

tomatoes, diced 1-inch

plum

Kalamata olives

Parmesan,

Geoffrey Zakarian makes Ratatouille, as seen on The Kitchen, season 25.

Bundle the thyme and basil together with butcher's twine, then set aside. Heat half the olive oil in a large skillet over medium heat. Add the eggplant and begin to cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer the eggplant to a cold Dutch oven. Return the skillet back to the heat, then add more olive oil and the onions and peppers. Cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer to the cold Dutch oven with the eggplant. Finally, repeat this process with the zucchini, then add to the Dutch oven. Stir the anchovy paste, tomatoes, olives, remaining garlic, herb bundle and salt and pepper into the vegetables. Drizzle with olive oil. Stir, then cover and bake 1 hour.

Remove from the oven. Transfer to a platter and garnish with Parmesan and basil. Serve by itself as a side dish, or serve over pasta, eggs or polenta.

Excellent dish by itself. Or with linguini like I had it the following day. Don’t add any more tomatoe sauce or anything. If you think it’s a bit dried out from the fridge just add olive oil. Top linguini with the ratatouille and add some grated Italian cheese of your choice. Don’t recommend mozzarella, too bland. Accompany with a good glass of wine and you’re set. Don’t forget the bread.

Covered pot or uncovered?  Recipe says covered but his pots did. It have covers on them.  It smells wonderful and I am looking forward to tasting it!  Giving it 5 stars in advance.

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