Moms Eggplant Aubergine Spread Recipes

MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
• Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
• Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
• Spoon into prepared casserole.
• Combine butter and cracker crumbs. Spread over top of casserole.
• Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
• Variations:.
• Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
• Mix in 1/2 cup Rotel Tomatoes, well drained.

MOM'S EGGPLANT (AUBERGINE) SABZI

Steps:

• In a heavy- bottomed skillet, cook the eggplant in oil.
• Stir every once a while so that the eggplant does not stick to the bottom of the skillet.
• Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat.
• Eggplant sabzi is ready!
• Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together.
• This goes very well with yoghurt rice or just mixed with rice and eaten as such.
• Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis.

GARLIC ROASTED EGGPLANT SPREAD

Steps:

• Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
• Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
• Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
• Cool slightly so it can be handled; chop eggplant and garlic.
• Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
• Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD

Steps:

• Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
• Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
• Cool the eggplant, cut in half and let drain.
• Remove the skin.
• Mash in tomatoes, avocados, garlic and spices to taste.
• For a thicker dip, add tahini.
• (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes.
• Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
• Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
• It should still have a lot of texture left, and not completely pureed.
• Taste for salt and pepper.

NADIA'S EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat oven to 400 degrees.
• Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.
• They will be very soft.
• Cover eggplants for about 20 minutes, or place in plastic bag.
• Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.
• Chop eggplant pulp on cutting board until it resembles mashed potatoes.
• Stir in oil with wooden spoon.
• Add mayo and mustard; stir until blended.
• Stir in chopped onion, add salt to taste.
• Refrigerate for at least 2 hours to allow flavors to blend.
• Serve chilled.