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    You are in: Home / Cookbooks / Exotic Eggplant
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    19 recipes in

    Exotic Eggplant


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    Tasty warm eggplant salad, great served with yogurt and my "Fennel and Sea Salt Pita Bread Crisps".

    Recipe #99395

    An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"

    Recipe #41611

    This is a fabulous Bhaji recipe that I make :) I hope you enjoy it!

    Recipe #117137

    An absolutely delightful canape or side dish with lamb or grilled fish from Madhur Jaffrey. It's easiest done with long, skinny Japanese eggplant, but it works equally as well with standard Italian eggplant, cut into half-circles. You can slice and broil the eggplant in advance and do the final touches just before you're ready to serve.

    Recipe #118366

    28 Reviews |  By Lennie

    This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.

    Recipe #42280

    The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.

    Recipe #84776

    This is a quick and easy meal my family loves! Never any leftovers! This recipe can easily be doubled.

    Recipe #42160

    I coined the name of this recipe. It is an Indonesian recipe(known as "Semur Terong") from an Indian chef, Chef Pawan Jain, from Dubai. I hope you enjoy it!

    Recipe #112117

    I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.

    Recipe #88542

    At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling.

    Recipe #114768

    A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.

    Recipe #112586

    4 Reviews |  By Babulee

    This is one of my favourite eggplant dishes. My mom made this but not too often since it does have a bit of oil. It is very easy to make too, so enjoy!

    Recipe #103688

    This is from this week's Thursday magazine. It was submitted by Humera Majeed.

    Recipe #69116

    Eggplant is one of my favourite vegetables. This mouthwatering spicy dish is served in Sri Lanka on special occasions such as weddings. So good is it that I would happily eat it every day of the week if not for the high oil content. Definitely not one for calorie counters! It is usually served with a chicken curry and saffron rice. I love it hot, but cold the next day, it is sensational. If you wish, prior to cooking, you can cut each eggplant lengthwise into quarters, sprinkle with the salt and leave uncovered in a single layer for thirty minutes. Rinse the eggplant under a cold tap, pat-dry with kitchen paper, and slice into 1" cubes as directed below. I personally don't bother with the salting process. If you prefer to use baby eggplant, just slice crosswise into 1" cubes. Recipe obtained from a Sri Lankan friend.

    Recipe #108208

    I posted this on request. I've never made this myself, but have eaten this many times as my grandma loves to cook this. It's wonderful served over steamed rice.

    Recipe #86409

    These are so good. They can be a savoury meze to enjoy with wine or ouzo, or a light meal or snack.

    Recipe #61139

    1 Reviews |  By Anu

    And one more pumpkin recipe for Charishma. You can substitute eggplant for the pumpkin, but you will then have to use dried yellow lentils (moong dal) instead of Urad dal. Another variation is using grated carrots instead of pumpkin, and here you'll have to add a little water while cooking it. Or, you can just stick to this recipe :-)

    Recipe #56401

    You can make more out of eggplant than just lasagna! :) Here's an unusual and tasty salad for you to enjoy.

    Recipe #37572

    This is a quick and easy dip to impress your visitors.

    Recipe #27258


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