Maison Rustique
06-26-2007, 06:47 PM
(http://www.otwa.com/community/showthread.php?t=18574)
goodworks1 Sep-21-04 05:19 PM
Eggplant Recipes needed
I've got a couple eggplants in my frig and I need recipes! :D
I'd prefer ones that don't depend too much on dairy products, but if that's all you have, please post 'em and maybe I'll figure out how to substitute something for the milk or cheese, etc.
I read somewhere that eggplant is 'highly perishable' so the sooner you can help me, the better. lol
Thanks!
Elaine
elizdale Sep-21-04 08:15 PM
Stolen from this site, but I knew the recipe as "Sheik Al a King" from the ex's Aunt. It is delicious.
http://www.geocities.com/NapaValley/...el_mahshi.html
SHEIK EL MAHSHI (EGGPLANT CASSEROLE)
1/2 cup pine nuts
1/2 cup butter
1 lb ground beef or lamb
1/2 tsp. pepper
1/2 tsp. cinnamon
1 tsp. salt (or to taste)
1 lg. chopped onion
3 lg. eggplants
4 Tbsp. butter
3 cups tomato sauce
2 Tbsp. dry mint
water
METHOD
1. Peel eggplants, cut stems off. Slice into 1/2 - 3/4 inch circles and set on cookie sheets. Sprinkle salt all over to "sweat them." This softens them. Set aside while you prepare the filling.
2. Sauté pine nuts with 2 Tbsp. butter until golden. Add meat, salt, pepper and cinnamon, stir well. Add onion and saute until onions are limp and meat is brown.
3. Squeeze water out of eggplant slices and place in frying pan with 4 Tbsp. butter, browning them. Remove and place a layer on bottom of 11"X15" baking pan.
4. Spread meat mixture over eggplant slices. Place remaining eggplant slices on top of meat.
5. Pour tomato sauce over all, adding water to just below top of eggplant.
6. Sprinkle mint over top. Cover and bake 1 hour at 350 F.
7. Serve from pan or gently remove with a lifter onto a platter.
8. Serve on top of Lebanese Rice.
FWIW, I don't use the mint or Lebanese Rice which is like Rice a Roni. I use white rice. Below is a link to the Lebanese Rice
http://www.soundvision.com/Info/hala...icelebnese.asp
-----------------------------
Another recipe similar to the above recipe; stolen from this site:
http://www.recipezaar.com/recipe/getrecipe.zsp?id=83484
1 large eggplant, sliced and unpeeled (2 lb)
1 lb ground lamb or ground beef
1 (22 ounces) can chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper to taste
1/4 teaspoon cloves
2 cloves crushed garlic
2 medium onions, sliced (or chopped)
2-3 tablespoons melted butter
1. Lay out slices of eggplant on a large platter, and sprinkle with salt.
2. Let sit for approx. 1/2 an hour.
3. Drain off water.
4. Brown meat and onions.
5. Add garlic, cook and stir for another minute, then drain.
6. Combine tomatoes with remaining seasonings.
7. Butter a casserole.
8. Layer half beef mixture, eggplant, tomatoes.
9. Repeat.
10. Cover.
11. Bake in a 450 oven for 1 hour.
maison rustique Sep-21-04 08:55 PM
Thanks, Elizabeth! I adore eggplant and can't wait to try that. :tasty:
eveningprimrose Sep-21-04 10:03 PM
There aren't many Wyatt's Cafeterias left here anymore, but I always had this everytime I dined there, which was quite often growing up. I have the recipe in a temporarily misplaced cookbook. :rolleyes: However, I was able to find it several places online. Here is the copy from a website devoted entirely to EGGPLANTS!
I think Wyatt's used cheddar cheese.
Wyatt's Baked Eggplant
1 to 1 1/2 pounds eggplant, peeled and cut into large cubes
salted water
small can evaporated milk
1/4 cup whole milk
1/2 cup dry bread crumbs
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 stick butter
2 slightly beaten eggs
salt and pepper to taste
dash ground dried sage
1 teaspoon chopped pimento
2 ounces grated cheese
Soak eggplant in salt water in refrigerator for several hours or overnight to remove any bitter taste.
Combine evaporated and whole milk in a bowl and soak bread crumbs in mixture. In a medium pan, sauté pepper, onion and celery in butter until tender. Set aside.
Drain salt water from eggplant cubes, place them in a large pan and cover with water; simmer over medium heat until eggplant is tender. Drain well.
Preheat oven to 350 degrees. In a large bowl, combine bread crumbs, sauteéd vegetables and eggplant. Add beaten eggs, seasonings, pimento and mix well. Place in greased casserole dish and top with grated cheese. Bake 30 to 40 minutes or until golden-brown.
Serves 6
:tasty:
goodworks1 Sep-24-04 09:10 PM
Thanks for those recipes!
Sorry I haven't been back...it's been one of those weeks...
Tomorrow is 'cook the eggplant' day! :D
Thanks again for your quick responses!
Elaine
psyllie2 Oct-07-04 06:32 AM
Elaine--I see I'm way late for those eggplants, but if you happen across a couple more, here's a great and easy recipe:
Oven-"Fried" Eggplant steaks
2 eggplants
Mayonnaise
Bread crumbs
Peel eggplants if desired, and slice lengthwise into "steaks" about 1/4" thick. Spread mayo on one side of eggplant and press into bread crumbs, then while it's sitting in the breadcrumbs spread the other side with mayo and flip over to coat that with breadcrumbs, too. Place on a cookie sheet that has been sprayed with Pam or that has a non-stick liner. Bake in a hot (475) oven until bread crumbs turn golden and eggplant is soft, then flip and bake a little more--about 15 mins total depending on eggplant. Tastes really great with marinara sauce served as a "dip."
I made this all the time when I was a vegetarian--you can vary the taste by combining spices into the bread crumb mixture. Now that I've been a low-carber for many years, I use grated parmesan cheese (the kind in a canister) instead of bread crumbs.
goodworks1 Oct-07-04 04:42 PM
Mmmm. That sounds really good too! Thanks Donna!
Speaking of peeling... Do you all peel your eggplants? If so, why? If not, why not? Or if sometimes, how do you decide?
Elaine
maison rustique Oct-07-04 06:14 PM
I actually like the skin on eggplant when it gets crispy! It's my favorite part--sorta like the crusty cheese around the edge of the casserole dish. :)
Mind you, I'm not eating any of this stuff right now on the diet. This is the stuff I miss much more than sugar. :(
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goodworks1 Sep-21-04 05:19 PM
Eggplant Recipes needed
I've got a couple eggplants in my frig and I need recipes! :D
I'd prefer ones that don't depend too much on dairy products, but if that's all you have, please post 'em and maybe I'll figure out how to substitute something for the milk or cheese, etc.
I read somewhere that eggplant is 'highly perishable' so the sooner you can help me, the better. lol
Thanks!
Elaine
elizdale Sep-21-04 08:15 PM
Stolen from this site, but I knew the recipe as "Sheik Al a King" from the ex's Aunt. It is delicious.
http://www.geocities.com/NapaValley/...el_mahshi.html
SHEIK EL MAHSHI (EGGPLANT CASSEROLE)
1/2 cup pine nuts
1/2 cup butter
1 lb ground beef or lamb
1/2 tsp. pepper
1/2 tsp. cinnamon
1 tsp. salt (or to taste)
1 lg. chopped onion
3 lg. eggplants
4 Tbsp. butter
3 cups tomato sauce
2 Tbsp. dry mint
water
METHOD
1. Peel eggplants, cut stems off. Slice into 1/2 - 3/4 inch circles and set on cookie sheets. Sprinkle salt all over to "sweat them." This softens them. Set aside while you prepare the filling.
2. Sauté pine nuts with 2 Tbsp. butter until golden. Add meat, salt, pepper and cinnamon, stir well. Add onion and saute until onions are limp and meat is brown.
3. Squeeze water out of eggplant slices and place in frying pan with 4 Tbsp. butter, browning them. Remove and place a layer on bottom of 11"X15" baking pan.
4. Spread meat mixture over eggplant slices. Place remaining eggplant slices on top of meat.
5. Pour tomato sauce over all, adding water to just below top of eggplant.
6. Sprinkle mint over top. Cover and bake 1 hour at 350 F.
7. Serve from pan or gently remove with a lifter onto a platter.
8. Serve on top of Lebanese Rice.
FWIW, I don't use the mint or Lebanese Rice which is like Rice a Roni. I use white rice. Below is a link to the Lebanese Rice
http://www.soundvision.com/Info/hala...icelebnese.asp
-----------------------------
Another recipe similar to the above recipe; stolen from this site:
http://www.recipezaar.com/recipe/getrecipe.zsp?id=83484
1 large eggplant, sliced and unpeeled (2 lb)
1 lb ground lamb or ground beef
1 (22 ounces) can chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper to taste
1/4 teaspoon cloves
2 cloves crushed garlic
2 medium onions, sliced (or chopped)
2-3 tablespoons melted butter
1. Lay out slices of eggplant on a large platter, and sprinkle with salt.
2. Let sit for approx. 1/2 an hour.
3. Drain off water.
4. Brown meat and onions.
5. Add garlic, cook and stir for another minute, then drain.
6. Combine tomatoes with remaining seasonings.
7. Butter a casserole.
8. Layer half beef mixture, eggplant, tomatoes.
9. Repeat.
10. Cover.
11. Bake in a 450 oven for 1 hour.
maison rustique Sep-21-04 08:55 PM
Thanks, Elizabeth! I adore eggplant and can't wait to try that. :tasty:
eveningprimrose Sep-21-04 10:03 PM
There aren't many Wyatt's Cafeterias left here anymore, but I always had this everytime I dined there, which was quite often growing up. I have the recipe in a temporarily misplaced cookbook. :rolleyes: However, I was able to find it several places online. Here is the copy from a website devoted entirely to EGGPLANTS!
I think Wyatt's used cheddar cheese.
Wyatt's Baked Eggplant
1 to 1 1/2 pounds eggplant, peeled and cut into large cubes
salted water
small can evaporated milk
1/4 cup whole milk
1/2 cup dry bread crumbs
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 stick butter
2 slightly beaten eggs
salt and pepper to taste
dash ground dried sage
1 teaspoon chopped pimento
2 ounces grated cheese
Soak eggplant in salt water in refrigerator for several hours or overnight to remove any bitter taste.
Combine evaporated and whole milk in a bowl and soak bread crumbs in mixture. In a medium pan, sauté pepper, onion and celery in butter until tender. Set aside.
Drain salt water from eggplant cubes, place them in a large pan and cover with water; simmer over medium heat until eggplant is tender. Drain well.
Preheat oven to 350 degrees. In a large bowl, combine bread crumbs, sauteéd vegetables and eggplant. Add beaten eggs, seasonings, pimento and mix well. Place in greased casserole dish and top with grated cheese. Bake 30 to 40 minutes or until golden-brown.
Serves 6
:tasty:
goodworks1 Sep-24-04 09:10 PM
Thanks for those recipes!
Sorry I haven't been back...it's been one of those weeks...
Tomorrow is 'cook the eggplant' day! :D
Thanks again for your quick responses!
Elaine
psyllie2 Oct-07-04 06:32 AM
Elaine--I see I'm way late for those eggplants, but if you happen across a couple more, here's a great and easy recipe:
Oven-"Fried" Eggplant steaks
2 eggplants
Mayonnaise
Bread crumbs
Peel eggplants if desired, and slice lengthwise into "steaks" about 1/4" thick. Spread mayo on one side of eggplant and press into bread crumbs, then while it's sitting in the breadcrumbs spread the other side with mayo and flip over to coat that with breadcrumbs, too. Place on a cookie sheet that has been sprayed with Pam or that has a non-stick liner. Bake in a hot (475) oven until bread crumbs turn golden and eggplant is soft, then flip and bake a little more--about 15 mins total depending on eggplant. Tastes really great with marinara sauce served as a "dip."
I made this all the time when I was a vegetarian--you can vary the taste by combining spices into the bread crumb mixture. Now that I've been a low-carber for many years, I use grated parmesan cheese (the kind in a canister) instead of bread crumbs.
goodworks1 Oct-07-04 04:42 PM
Mmmm. That sounds really good too! Thanks Donna!
Speaking of peeling... Do you all peel your eggplants? If so, why? If not, why not? Or if sometimes, how do you decide?
Elaine
maison rustique Oct-07-04 06:14 PM
I actually like the skin on eggplant when it gets crispy! It's my favorite part--sorta like the crusty cheese around the edge of the casserole dish. :)
Mind you, I'm not eating any of this stuff right now on the diet. This is the stuff I miss much more than sugar. :(
All times are GMT -7. The time now is 05:46 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.