Eggplant ideas?

We have toooooo many ripe eggplants right now...HELP!!
We've already frozen MANY bags for use later, but any ideas on preserving either as is, or cooked sauces, or??? I'm just at a loss and don't want to actually lose all these beautiful things. Some are the dark purple, some are long and almost striped bright purple and white, and some are a very odd yellow/green color...not sure why, but they all taste great!
Any recipe ideas???
Thanks so much, in advance!

There are some yummy looking eggplant mideast recipes (that you can freeze) on this site.

Thanks! We'll have to try some...I'll let you know how it turns out!

What we had for supper two nights ago, it went toggether quite fast 'cause I already had the Kuri squash prepared and I used the Two-Bite eggplants (little guys) cut in half:



Spiced Pumpkin with Eggplant and Rapini (with changes by Nonna in parenthesis)

WSJ, Slow Food Fast, recipe by Chef Tony Maws of Craigie on Main

Total Time: 35 minutes Serves: 4



Ingredients

½ pound eggplant, preferably Japanese

5½ tablespoons extra-virgin olive oil

2 tablespoons Sherry vinegar, plus extra as needed

Salt and pepper

1 cup ½-inch diced yellow onion

1 pound meaty heirloom pumpkin (or butternut squash), seeded, peeled and cut into 1-inch dice

1 tablespoon roughly chopped fresh ginger

1/8 teaspoon grated nutmeg

1/8 teaspoon ground mace, optional

½ teaspoon ground curry powder (Nonna used Madras-style curry powder)

1 tablespoon sugar, preferably Muscovado (light brown sugar works great)

½ pound fresh rapini, or side shoots from garden broccoli plant



What To Do

1. Turn on broiler. If eggplant is big, halve it lengthwise. Slice eggplant crosswise into ½-inch rounds. In large bowl, toss rounds with 1 tablespoon oil, 1 tablespoon vinegar, and a pinch salt and pepper. Set aside.



2. Set casserole over medium heat. Swirl in 1½ tablespoons oil. Add onions and sauté 2-3 minutes, or until translucent. Add pumpkin, ginger, spices and sugar. Sweat 3-4 minutes, or until pumpkin begins to soften. Season with salt and pepper.



3. Add 2 cups hot water (I used vegetable stock), increase heat to high and bring to boil. Reduce heat to medium-high and simmer 10 minutes, or until pumpkin is tender and water has mostly evaporated. Transfer vegetables to blender and purée (or leave it where it is and use immersion blender to puree) until completely smooth. Season to taste with salt.



4. Meanwhile, arrange eggplant on roasting tray in even layer. Broil 3 minutes per side, or until soft. Transfer to serving plate.



5. While eggplant roasts, toss rapini (broccoli) in the same bowl. Season with a pinch salt and 1 tablespoon oil. Arrange rapini in even layer on roasting tray and broil 3 minutes per side, or until charred in spots.



6. In a small bowl, whisk 1 tablespoon vinegar with 2 tablespoons oil (and a pinch of sugar and half clove of garlic, minced or smashed with salt). Season with salt to taste.



7. To serve, spoon ½ cup pumpkin purée onto centers of four plates. Distribute eggplant rounds. Lay 2-3 rapini branches down center of purée on each plate. Drizzle dressing over top.

YUM!!! I can hardly wait to try this!! Thank you...and I know Al will be thanking you too!

This is my all time favorite eggplant recipe.

EGGPLANT SALAD

1 cup olive oil (I always found this was just a little too much - 1/2 to 3/4 will do)
6 tablespoons fresh lemon juice
2 tablespoon Dijon mustard (optional)
2 garlic clove, chopped and mashed to a paste with 2 teaspoon salt
1 cup packed fresh basil leaves, washed well and spun dry
2 large eggplants (about 1 1/2 pounds each), diced into ¾ inch squares – more
or less
1/2 cup pine nuts, toastedPreheat broiler.


In a blender, blend oil, lemon juice, mustard, garlic paste, and half of basil until smooth. In a measuring cup, reserve 1/2 cup dressing and in a large bowl, toss remaining dressing with diced eggplant.

Arrange half of diced eggplant (or all if they will fit – depending on pan and oven size) in one layer on a large baking sheet and broil about 4 inches from heat until golden, 8 to 10 minutes.

Turn slices and broil until golden, 5 to 7 minutes more. Transfer eggplant to a plate to cool and broil remaining eggplant in same manner.

Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle with pine nuts.

Serves 12 as part of a buffet.

Notes: garlic and salt combo not needed – just add same amount of chopped garlic and salt to blender

Oh, yum, Chopper, thank you. The recipe is now in my Word favorites cookbook. We love roasted or broiled eggplant, especially when fixing a vegetarian dinner (which happens a lot during the summer). Bet any leftovers could be morphed into a tasty baba ganoush dip, too. Nonna

I ended with "Little Fingers" Eggplant this year.  Little did I know that I they are so skinny and only about the length that is supposed to be about 6 inches at the most.  Prolific little things.  I am not able to use most of the recipes that I have seen because I don't do well with lots of tomato in with this.  So, I am looking here to see some of the ones here and so far, I have found a couple.

When I had the large ones I had not problem.  I just dredged them in flour or crumbs and fried them.  That is how my Mom made them.  Next time I grow them again, I will make sure I read better. 
I think I am going to dehydrate most of them for now. 

Any ideas?  Simple is what I am looking for.

Thank you for this idea, OhioGardener.  Yes, I will have to be careful with the hot pepper - maybe would not use as much.  Right now the ones I picked today are in the dehydrator.

I love just sautéing mine in EVOO with garlic, maybe some sweet onion, salt & peppper.  Just amazing.  I grow Ping Tung, skinny.

Scorpio Rising wrote:I love just sautéing mine in EVOO with garlic, maybe some sweet onion, salt & peppper.  Just amazing.  I grow Ping Tung, skinny.

I will try that too.  Thanks

I grow the skinny Japanese eggplant.  I sliced thin and pressed/patted to get rid of some of the moisture.  Dipped them in egg, then corn meal with salt and pepper, and pan fried them.  They tasted similar to Carl Jr. or Hardee's fried zucchini.   I froze some for winter. I have no idea how they will taste when reheated.

Well, I have a bunch now that will be for supper.  Not sure how yet but possibly the easiest for today.  Too many things to do now that the storms are done for a while. 

sanderson wrote:I grow the skinny Japanese eggplant.  I sliced thin and pressed/patted to get rid of some of the moisture.  Dipped them in egg, then corn meal with salt and pepper, and pan fried them.  They tasted similar to Carl Jr. or Hardee's fried zucchini.    I froze some for winter.  I have no idea how they will taste when reheated.

I made this for a quick supper.  It was really good.  Added some fruit as a side and ate until I was stuffed.  Thanks for this one.  Might try this with zucchini some time.

All sounds so yummy!  I gave some to my friend, but I have a ton!  So eating a lot of veggies here in the near future!  

GG, Glad you liked it!

Eggplant capanata is really good heaped on toasted bruschetta.  It dries and freezes and then later adds a good flavor to soups or stews.  A friend made a lot and dried it kind of like fruit leather. They were going on a 6 week canoe trip in the NW Territories.  She reported that the capanata was the best flavoring agent they had.

I use Mario Batali's recipe.
http://www.olgamassov.com/2014/08/mario-batalis-eggplant-caponata-some-news/

Turan wrote:Eggplant capanata is really good heaped on toasted bruschetta.  It dries and freezes and then later adds a good flavor to soups or stews.  A friend made a lot and dried it kind of like fruit leather. They were going on a 6 week canoe trip in the NW Territories.  She reported that the capanata was the best flavoring agent they had.

I use Mario Batali's recipe.
http://www.olgamassov.com/2014/08/mario-batalis-eggplant-caponata-some-news/

Sounds great.  Not sure if I have time right now but will keep the recipe.  Thanks