Eggplant

Thai Green Curry with Chicken and Eggplant

May 31, 2014 by The Partial Ingredients

I simply can’t get enough of Thai curries. The combination of fresh herbs with creamy coconut milk and layered spices can be transcendental and delicious. This curry combines thinly shredded chicken with eggplant, red peppers, coconut milk in a fresh green curry broth. I usually make all my curry pastes from scratch but I found a pre-made version from a local Thai market that I like a lot. I recommend finding your own local asian or Thai market that has all the ingredients you need, no substitutes needed! If you do go for the homemade version, recipes can be readily found online. This recipe is easy to throw together and doesn’t require much prep or cooking time. Serve with rice and if you want to make the meal vegetarian, substitute one package of extra firm tofu for the chicken and switch out chicken stock for vegetable stock.
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Roasted Eggplant Linguine with Prosciutto and Sun-Dried Tomatoes

June 10, 2012 by The Partial Ingredients

After making several batches of eggplant panini sandwiches I had some leftover eggplant that needed to be used up. First, I roasted the eggplant in the oven, and then cooked it in red wine with the prosciutto and tomatoes. The eggplant browned a bit in the oven and absorbed the flavors of the wine in the pan. It was pretty easy to throw together and doesn’t take long to prepare. The wine, eggplant, and prosciutto all complimented each other really well. I topped the pasta with a little fresh basil and feta cheese.

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Grilled Eggplant Panini with Roasted Tomatoes and Olive Tapenade

May 27, 2012 by The Partial Ingredients

Eggplant has become a recent favorite food over the last 2 years. Before that I just never gave it a second thought. It’s an under rated vegetable and that might be due to the trickiness of cooking it. There’s acid in eggplant so it’s good to press some of the juice out to remove the bitterness. Grilling eggplant is one of the best ways to cook it just because it chars the eggplant and gives it a smokier flavor. I chose some roasted tomato slices to compliment the eggplant along with fresh mozzarella and olive tapenade. The roasted tomatoes were especially good because they are in between fresh and sun-dried. The tomato is concentrated like a sun-dried tomato but it remains just juicy enough to eat on a sandwich. It was so good! I really liked all the flavors together and I will definitely make this again.

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Baingan Bharta (Eggplant Curry)

October 12, 2011 by The Partial Ingredients

Baingan Bharta is a traditional Indian dish that is made with mashed eggplant, aromatic spices, and simmered in a tomato based curry. Traditional eggplant curry calls for charcoal roasted and mashed eggplant. I diverged a bit from the traditional framework but I was very happy with the results. The creamy tomato curry tasted great with the flavors of the braised eggplant. The eggplant simmers in the sauce until it is melt in your mouth tender. It was really tasty with fresh baked naan and chopped cilantro on top.

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Eggplant Parmesan

December 26, 2010 by The Partial Ingredients

Eggplant can be so delicious if prepared correctly. For eggplant Parmesan, the eggplant needs to be drained of the water and bitterness before pan frying. You can find a lot of different methods on how to drain eggplant but I just use some paper towels and something heavy to press on top of the slices. I also like to strain the tomato sauce because it prevents the dish from becoming too watery. The eggplant parmesan turned out well–after the second round of cooking. I took it out the first night and it was just a little undercooked. The next day I cooked it about twice as long and it tasted great.

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