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Eggplant 2

Submitted by ypm on Tue, 07/28/2009 - 09:37

YOUR PRODUCE MAN’S

Eggplant Recipes

From Around the World




Stuffed Eggplant (Turkey)

Ingredients

2 ea Eggplant

2 TBS Fresh Lemon Juice

3 TBS Butter

2-1/2 TBS Flour

1 cup Milk

¾ cup Kasseri Cheese (grated)

to taste Salt & Pepper

pinch Nutmeg (grated)

1 ea Tomato (diced)

Instructions

  • Prepare a charcoal fire in an outdoor grill, to glowing coals. Place the Eggplants over the coals and roast, turning frequently, until the skins are charred all over and the flesh is very soft and well cooked, about 30 minutes. Let Eggplants cool.

  • Cut the Eggplant in half, from top to bottom. Scoop out the flesh with a spoon. Set the hollowed out Eggplant to the side. Place the pulp in a bowl and mash it with the Lemon Juice until completely pureed.

  • Melt the butter in a skillet. Blend in flour and cook briefly.

  • Gradually whisk in the milk, stirring constantly until the mixture thickens into a smooth white sauce.

  • Stir the Eggplant puree and Kasseri Cheese into the mixture and continue cooking until the cheese is melted. Season to taste.

  • Serve the puree in the hollowed out Eggplant. Sprinkle the diced Tomato on top. Serve on its own or fold in some cooked ground or cubed Lamb.

NOTE: This dish is often served as a side dish with grilled Lamb chops or a roast shoulder of Lamb. You can also add some cooked cubed or ground Lamb to the puree to create the traditional Turkish dish called “Hunkar Begendi” or “the Sultan approved.” Empress Eugenie, wife of Napoleon III, fell in love with this dish during her visit to Sultan Abdulaziz.


Eggplant Sauce (Ivory Coast)

Ingredients

1 ea Onion (finely chopped)

1 lb Fish (your choice)

2 ea Eggplant (peeled)

¼ lb Okra (peeled)

1 ea Tomato (seeded)

1 TBS Chili Pepper

to taste Salt & Pepper

as needed Cooking Oil

Instructions

  • Sauté onions in a little oil. Add Fish and cook over low heat for 15 minutes.

  • Add Eggplant, Okra, Tomato and Chili Powder.

  • Cover with water; cover and let simmer about 30 minutes.

  • Remove vegetables, drain, crush and return to pot.

  • Season with salt and pepper.

  • Serve over rice or fish.


Eggplant Salad (Greece)

Ingredients

1 ea Onion (coarse chopped)

1 clove Garlic (finely minced)

2 ea Eggplant

2 ea Tomato (diced)

as needed Olive Oil

1 TBS Vinegar

1 ea Red Bell Pepper (slice into rings)

1 ea Green Bell Pepper (slice into rings)

1/2 cup Kalamata Olives

to taste Salt & Pepper

Instructions

  • Wash the Eggplant, then bake them in medium heat oven, for about 1 hour or until tender. Let the skin blacken.

  • Peel Eggplants while hot; cut into small pieces and put into salad bowl.

  • Add Onions, Garlic, Tomato, Olive Oil, Vinegar, Salt and Pepper

  • Arrange on a plate and garnish with Olives and Bell Pepper Rings

  • Serve with grilled or roasted meat or with grilled fish.