Those eggplant paninis are really good. I also make an eggplant and Italian blend veggie wrap. The Italian blend veggies have Italian green beans, red pepper strips, zucchini, carrots and cauliflower which I saute in a pan with the eggplant. Then place it in a warm soft tortilla or wrap shell, and wrap like a burrito.
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Pick eggplants that are smooth, firm, glossy looking and feel heavy for their size. Avoid fruit that have blemishes or soft spots.
It's best to use eggplant right away. Fresh eggplant doesn't taste bitter—the bitterness comes with age. If you have to store it for a few days, put eggplant in a paper bag, rather than a plastic one, which makes it spoil faster.
my husband actually found this recipe right around christmas - and we have had it several times since, it is very very very good. we make basmati rice with it, and it turns out superb every time! try it out....
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my husband actually found this recipe right around christmas - and we have had it several times since, it is very very very good. we make basmati rice with it, and it turns out superb every time! try it out....
Hi!
I grew up in an Italian home, so I had eggplant parm a lot. However, my mother always breaded it and fried it. Now that I am doing low carb, I cant have that!
One recipefor a low carber, is to make lasagna. Instead of using the regular lasgna noodles, cut the eggplant and use that for the "noodles" ... its really good!!
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Mal - That does sound really good. I can't wait to try it. Maybe this weekend if I have the time. Thanks to everyone who made suggestions they all sound very good and doable.
Ok, here is a recipe for stuffed eggplant with olive oil by a Mediterranean girl. It might look a bit time consuming but believe me it's worth the efforts. Great for vegetarians and vegans as well. The name of this dish is "imam bayildi" in Turkish, which means "imam(the guy who leads the prayer) fainted" .
You need these to make it: eggplants, olive oil, pine nuts, onions, tomatoes (dried or fresh), green peppers, parsley, nutmeg, salt, allspice, blackpepper, pinch of sugar and cinnamon.
Here is how to make it:
Wash and peel the eggplants (better to peel them in stripes). Do not remove the heads completely, just peel the hard woody bits on top. Stab each eggplant in a few spots on their centers and brush them with olive oil and salt. Bake the eggplants in the oven until they are almost cooked, which takes approximately 20 minutes in a 200 degree celcius oven. (original recipe calls for frying the eggplants but this is healthier) Put the eggplants aside and let them cool off a bit.
Filling: Chop lots of onions, depending on your eggplant quantity, just enough onions to fill the eggplants. Cook onions with 2-3 tablespoon of olive oil until they become golden in color. Add some pine nuts at this point if you'd like to. Once onions are cooked, add some chopped tomatoes into it. Add in a pinch of sugar and cinnamon. Add some chopped green peppers as well (optional again). Add some chopped parsley and remove from stove. The most important trick is to add 1/4 teaspoon of (more/less if you like) shredded nutmeg into this filling at this point. Nutmeg goes so nice with eggplants. Add some blackpepper, allspice and salt. Mix well.
Stuff the eggplants with this filling using a spoon, just like you see in the picture. Top them up with tomatoes and bake in the oven for 10 more minutes. Serve with fresh parsley.
I hope you like it. Bon appetite.
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That sounds good Rus....I am not a fan of green peppers but i like yellow, orange and red ones so i think i will try some of those instead. Thanks for another great recipe idea.
You're welcome Cyndellatr, I prefer this recipe without the peppers as well, it's optional anyway. I'm glad you liked it. If you like meat, you can try this with minced meat as well. Swap olive oil with some other vegetable oil (you may not if you like olive oil), cook onions, tomatoes, some tomato paste, minced meat together and add in some salt, parsley and blackpepper. Fill your eggplants with this, mix a tablespoon of tomato paste into 2 cups of water and pour this mixture onto your eggplants and cook them in the oven for half an hour, covered with aluminium foil. This recipe goes nice with rice.
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eggplant 
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