Eggplant Aubergine Subs Recipes

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

Steps:

• Preheat oil in pan on medium till a splash of water sizzles on it.
• Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
• Skake it up well.
• Lightly beat eggs in a bowl.
• Dip eggplant slices in egg and add to bag about 3-4 at a time.
• Shake them up good.
• Place battered slices in hot oil.
• flip after 2 minutes.
• Remove when browned on both sides, about 4 minutes total.
• Continue until all slices are done.
• I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).

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).

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.

Steps:

• Slice eggplant lengthwise about 1cm thick.
• Choose the 8 largest slices and lay on a tray or board.
• Reserve the rest (see Note) Sprinkle eggplant with salt.
• Allow to stand 30 minutes.
• Rinse well and pat dry with paper towels.
• Heat a large frying pan over medium heat.
• Add oil to cover base of pan.
• When hot add eggplant slices, a few at a time.
• Cook for 2-3 minutes each side until brown.
• Drain on paper towels.
• Season each slice with salt and pepper.
• Sprinkle with cumin if desired.
• Cut capsicum into large pieces.
• Remove seeds and membrane.
• Place cut side down on grill tray.
• Brush skin with oil.
• Cook under preheated grill until skins blackens and blister.
• Cover with damp teatowel until cook.
• Peel of skins.
• and cut into strips.
• Cut the sundried tomatoes into strips.
• On each of 4 serving plates, place a slice of eggplant.
• Spread slices with ricotta or goats cheese.
• Top with sundried tomato and capsicum, reserving some for garnish.
• Sprinkle with basil.
• Cover each with a second slice of eggplant.
• Decorate top with crossed strips of capsicum and sundried tomato.
• Garnish with extra basil leaves.
• Note: Unused eggplant will last a day or two in the refrigerator.
• Finely chop and brown in olive oil with crushed garlic, season well.
• Spread on toast or add to a soup or casserole.

Steps:

• Place the sliced eggplant in salt water, weight down with a plate and soak for at least 1 hour.
• Drain well and pat dry.
• Dip in egg or egg substitute and roll in cracker crumbs.
• Fry in oil til golden or place on a baking sheet sprayed with cooking oil and bake at 350 degrees for 30 minutes, until crispy, turning halfway through.
• Remove, drain on paper towel.
• On bottom of each bun, layer eggplant, lettuce, peppers, cheese, tomatoes, olives.
• Drizzle with italian dressing, replace bun tops.