Tag Archives: eggplant

Steamed Eggplant & Green Beans

20 Oct

Steamed eggplant seems similar in texture to whole oven roasted eggplant.  And it’s a surprisingly good vehicle for sauce.

  • 1 1/2 – 2 lbs eggplant
  • 3/4 lbs green beans


  • 1/2 C soy sauce
  • 3 T rice vinegar
  • 1/4 C sesame seeds
  • 1 tsp sugar
  • 2 gloves crushed garlic
  • 1 T grated ginger
  • 1/4 C scallions, finely chopped
  • 1/8 tsp Sriracha

Slice eggplant length-wise, steam for approximately 15 minutes.  Drain some liquid, scoop out seeds, then scoop out flesh.  Drain flesh some more and then roughly chop.

Cut green beans into bite-friendly sized pieces, steam for approximately 5 minutes.

Combine all the sauce ingredients, then spoon (approx 5 T – about 1/2 the recipe) over eggplant and green beans.


Eggplant Sausage Stuff

19 Oct

Bit of a hodge-podge but it’s tasty with torilla chips, rice or pasta.

Time: 2 hours-ish

  • An eggplant
  • A zucchini, thinly sliced
  • 4 links of sweet Italian sausage, chopped up (or whatever you have)
  • scallions, chives or onion, minced
  • +2 cloves garlic, minced or grated
  • 1/2 can or less chicken broth
  • 2 T (or so) tomato paste
  • Hot sauce of your preference (sriracha)

Pierce the eggplant a bunch of times and then roast it whole on a baking sheet at 350 F until it’s soft and starts to collapse (approximately an hour, maybe a bit more).  Let it cool until you can touch it, then slice it in half length-wise.  Scoop out the seeds and discard.  Scoop out the eggplant flesh and chop.

Saute (not steam!) the zucchini.  Season with salt, pepper, rosemary and thyme.  Add onions and  garlic.  Then add eggplant and sausage.  Continue to saute until everything cooks most of the way through.

Add tomato paste, chicken sauce and more spices (including hot sauce) to taste.

Let everything simmer for approximately 15 minutes (or until it tastes right).


Eggplant Patties

12 Oct

Holy crap I actually want to eat eggplant!  Based on a recipe from Tales From A Kitchen Misfit.

Time: 1 1/2 hrs?

  • 1/4 C finely chopped white/vidalia onion
  • 1 average CSA eggplant, sliced (approx 2 C)
  • 2 T dried parsley
  • 2 T chopped celery
  • 1 tsp cumin/whatever spice you have
  • Big 1/2 C hummus (can substitute some black beans if you’re short on hummus)
  • 1 C breadcrumbs (can cut with corn meal if necessary)
  • 2 cloves garlic grated/minced

Preheat oven to 450 F.  Spray baking pan, spray eggplant slices and season with salt and pepper on both sides.  Baked 10min on 1 side, 5min on 2nd side.  After cooled a bit, chop roughly to make processing easier.

Reduce oven heat to 375-400 F.  Saute onions and garlic (preferably with bacon seasoned pan, or olive oil).

Process eggplant, onion & garlic, parsley, celery, spices and hummus until pretty smooth.

Add eggplant mix to breadcrumbs in a mixing bowl.  Form patties.  Baked until browned (30min total baking time).