Recipes

Light a charcoal grill. Once hot and burning evenly, nestle eggplants directly into coals and roast, turning with tongs, until flesh is completely soft and skin chars in spots, about 10 minutes. Or, cook eggplants on stove top, directly on a burner, over medium-high flame, turning as needed to cook evenly. Transfer cooked eggplants to…

Soak peeled eggplant slices in ice water for 30 min. Drain, dredge in egg-milk bath, and then roll in seasoned bread crumbs. Frying them in olive or vegetable oil will produce a light, almost creamy texture that is a true delight. EggplantMilkEggOlive Oil

Cut the eggplant into 1/2-inch slices. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant. Lay the eggplant slices in a colander, set in a sink, and let it rest for 1 hour. This will help to draw some of the bitterness and extra liquid…

Spread about .5 tsp mayo over both sides of slices using a rubber spatula. Combine crackers and cheese in shallow dish and dredge eggplant in mix. Place in single layer on oil-coated baking sheet. Bake at 425 of 15 min. Turn and bake 5 min more. Mayonnaise 0.25Eggplant 1 (3/4 lb) cut into 24 slicesCrackers…

Preheat the oven to 400°F. Bring a large pot of water to a boil. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh. Drop the eggplant into…

Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees. Cut the eggplants lengthwise into ½-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes. Prepare a breading station with three wide, shallow bowls. Add the flour to one…

Peel eggplants and cut them from blossom end to stem end in thin slices, about 1/8″ thick. Lightly salt each slice on both sides. Arrange on large platter in single, slightly overlapping layer. Sprinkle w lemon juice and then olive oil. Cover w plastic wrap and let pickle in a cool place (not the refrigerator)…

Slice each eggplant lengthwise into ½ inch thick planks (should have 12). Trim rounded surface from each end piece so it will lie flat. Adjust one oven rack to lower-middle and second rack 8 inches below broiler elements. Heat to 375. Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil…

Preheat oven to 375. Make a béchamel: melt the butter in a saucepan. When foamy, whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and simmer until thickened and smooth, 2 min. Season w s&p and nutmeg. Cover and let cool. Heat 2 T olive oil in…

Cut unpeeled eggplant into 1/4″ slices. Brown on both sides in butter. Put in shallow 1.5 qt. baking dish and add cream. Season w salt and pepper and sprinkle w nuts. Bake at 300 for 1 hr or until sauce is thick. Eggplant 1 mediumButter 0.33 cHeavy Cream 1 cNuts, Pecans 0.33 c chopped