Salam All
With the start of this year we are more into eating veggies with the taste twist. Can you all please share recipes with egg plants except of bighaarey baingan and khattey baingan?
Italian, Asian or whatsoever.
Hope we will have good compilation of recipes here.
Re: Egg Plant recipes
If you like sweet and savory mixed,this is a nice recipe.I often make it.
http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/281420-egplant.html#post5740337
I looooveee eggplant parmesan. The Greek version is moussaka but that also has meat in it…both are excellent ways to eat eggplant.
My fav desi way is bharta…smokey flavor tastes so good with all the veggies.
Re: Egg Plant recipes
^^Do you have a nice mousakka recipe..??I have tried it a few times and loved it and would like to make it at home.
Re: Egg Plant recipes
Why don’t you go for Baba Ganoush! That’s one Arabic dish, really healthy and yummy, you can have it with pita bread. Its something similar to Hammous but this is made with Egg Plant instead of chick pea. I simply love it. Please Google for the perfect Arabic Baba Ganoush recipe.
Re: Egg Plant recipes
Turkish cuisine has millions of recipe with Egg plants. They use it in most of the dishes. You can Google it for some good Turkish recipe of your choice. Unfortunately Pakistan cuisine has very limited recipe with Egg plans. My mother makes best Egg plant and yogurt curry which we have with white rice. That’s one Egg Plant dish I can have it all the time.
Re: Egg Plant recipes
Share recipes Ladies 
Egg Plant recipes
Baba Ganoush
Eight servings
I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good ten minutes, but for most people, that’s probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most “normal” folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too.
Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldn’t taste predominantly of cumin, which can quickly overwhelm.
3 medium-sized eggplants
1/2 cup (130g) tahini (sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves
Preheat the oven to 375F (190C).
Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
Remove from oven and let cool.
Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.
Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.
Egg Plant recipes
One of my favorites!!
Buca Di Beppo’s Eggplant Parmigiana
ngredients:
1 Each Eggplant
½ Cup Flour
2 Each Eggs
¼ Cup Milk
½ Cup Italian Breadcrumbs
3 Cups Marinara Sauce
3 Cups Mozzarella Cheese, shredded
¼ Cup Extra Virgin Olive Oil
2 Cups Tomato, diced
¼ tsp. Salt
¼ tsp. Pepper
3 Tbsp. Basil, chopped
1½ Tbsp. Parmesan Cheese, grated
1½ tsp. Parsley, chopped
Procedure:
Slice eggplant into ¼" thick slices.
Whisk eggs and milk together.
Dredge eggplant slices in flour, then in egg mixture, and then breadcrumbs.
Heat oil in sauté pan and place eggplant slices in pan. Fry until dark golden brown.
Layer eggplant evenly on a baking pan.
Spread 1 cup marinara sauce evenly over each slice, followed by a layer of mozzarella.
Bake eggplant in 500° F oven until cheese is melted, bubbly, and brown.
While eggplant is baking, heat olive oil in a sauté pan and add diced tomatoes, salt, and pepper.
Sauté for 30 seconds.
Add 1 cup marinara and chopped basil and bring to a simmer.
Ladle 1 cup hot marinara sauce across bottom of serving platter.
Remove eggplant from oven and top each slice with the diced tomatoes.
Stack eggplant in stacks of 3 each side by side on platter.
Sprinkle parmesan cheese and parsley over the top of the eggplant stacks.
Re: Egg Plant recipes
Yes Baba ghanoosh recipe i do have and im Insha’ALlah going to try soon. This Parmigiana looks yummy. Are italian breadcrumbs different in taste and texture never had those
Re: Egg Plant recipes
Eggplant is aubergine right? If so I make vegetable lasagna with it. Just use sliced aubergine and whatever other veggies of your choice other than meat
Re: Egg Plant recipes
Italian breadcrumbs are just regular breadcrumbs that are mixed with dried italian spices (parsley, basil, garlic powder etc). You can usually find plain breadcrumbs or italian breadcrumbs in most grocery stores. Or just make it yourself with the above dried spices.
Re: Egg Plant recipes
Just grill that sucker with some salt and pepper/or mirch and olive oil
Re: Egg Plant recipes
what u_ahmed said - grill/broil the suckers over charcoal or gas, sub the olive oil with mustard oil, chop in chillis, onions, cilantro.
Re: Egg Plant recipes
alu baigan and chapati, mast eat with hand
Egg Plant recipes
Have you tried it the afghani way? It’s called borani bhanjaan. You can look up a recipe on YouTube. It’s basically fried eggplant slices layered with tomato sauce (not Italian, but a chunky homemade one with some masala in it) and then topped with a garlic yogurt sauce. It is really good!
Re: Egg Plant recipes
No Saimab I haven’t, if you have any authentic recipe send over the link please