What to do with eggplant

amother

Wed, Feb 23 2022, 11:26 pm

I bought an eggplant to put in a pasta dish but didn't have time to make it this week. I want to use the eggplant for Shabbos instead.

What should I do with it?

I have a tomato sensitivity, and don't want to make anything huge since odds are I'll be eating it myself. Also, no food processor unless it's something I can make in my pareve pressure cooker and can then use an immersion blender.

Also... I just bought a container of babaghanoush.

mha3484

Wed, Feb 23 2022, 11:27 pm

I make a whole roasted eggplant and drizzle techina over. Its so good. My kid who is not a huge eggplant fan loves it.

https://app.kosher.com/CHELgdU2QD1hBb8L8

amf

Wed, Feb 23 2022, 11:35 pm

I make a yummy Spanish eggplant salad style dip. Roast eggplant cubes with spices, pepper chunks and onions, mix with 2-3 tbsp tomato paste and 1/4 c or so marinara sauce, pulse with immersion blender for creamier texture. Easy and everyone likes it

Last edited by amf on Wed, Feb 23 2022, 11:49 pm; edited 1 time in total

amother

Wed, Feb 23 2022, 11:36 pm

mha3484 wrote:

I make a whole roasted eggplant and drizzle techina over. Its so good. My kid who is not a huge eggplant fan loves it.

https://app.kosher.com/CHELgdU2QD1hBb8L8

I don't like techina... Would it taste good without?

my mama

Wed, Feb 23 2022, 11:36 pm

I also make an amazing roasted eggplant soup.

Wrap eggplant in foil and roast over open flame rotating constantly.
In a saucepan sautee 1 diced onion in butter. When translucent add in a few chopped garlic (I would say 2-3 but I usually put way more) and sautee for a minute longer.
When eggplant is fully softened and a little smoky cut in half and scoop the flesh into the saucepan. Add 3 cups water, salt, pepper, onion garlic powder and harrisa spice and bring to a boil. Simmer for 10 min and blend with an immersion blender. Pour in 1/2 c heavy cream and serve with feta cheese.

my mama

Wed, Feb 23 2022, 11:38 pm

amother [ OP ] wrote:

I don't like techina... Would it taste good without?

I made a roasted eggplant with some roasted cauliflower and a lemon garlic vinaigrette.

amother

Linen

Wed, Feb 23 2022, 11:51 pm

I cube with onions and mix with olive oil and shawarma spice and roast on 420.

amother

Thu, Feb 24 2022, 9:16 am

amother [ Linen ] wrote:

I cube with onions and mix with olive oil and shawarma spice and roast on 420.

I may try this... any other ideas?

amother

Brunette

Thu, Feb 24 2022, 9:28 am

My favourite way to make eggplant is cubed, roasted at 400, then mixed with chopped dill, minced garlic, salt, and sometimes a bit of mayo. Most of the time, though, I leave it out and it tastes just as good!

SuperWify

Thu, Feb 24 2022, 9:29 am

Eggplant carpaccio. Super simple, I make it every week.

Serve with Tehila, fresh parsley, olive oil, pomegranate seeds.

Not Tehila Smile

tehina. I’m leaving that up there- that’s too funny!!

skyeblue

Thu, Feb 24 2022, 8:09 pm

I saw this recipe once in one of the frum magazines, and havr made it many times aince then:

1 eggplant, cubed
1 sweet potato, cubed
1 red pepper, cubed
Oil
Salt/pepper
Dried parsley

Mix all and roast until done. Don't remember exact amounts, sorry. Something like 375 for 1.5 hours. Keep an eye on it - It needs to be stirred a couple of times during the cooking.

skyeblue

Thu, Feb 24 2022, 8:16 pm

Sometimes I just serve fried eggplant slices. My husband likes them on top of challah with some pasta sauce and salt. It's good even without pasta sauce.

out-of-towner

Thu, Feb 24 2022, 8:22 pm

https://overtimecook.com/2016/.....alad/

This is delicious. And keeps in the fridge for a while. I make it for Shabbos and the leftovers are my lunch through the week.

amother

Mistyrose

Thu, Feb 24 2022, 8:25 pm

Ok super simple and everyone loves.

Slice into 1 inch rounds

Salt both sides and let sit for like 5-10 min and then squeeze out liquid by pressing a paper towel on to slices

Spray with olive oil and roast until browned.

They come out delicious