Okra and Eggplant - Page 4

ScottinAtlanta · October 27, 2013

Talonstorm posted this wonderful recipe. I have loved for a few months, but find that I like it better when I substitute molassas for honey. Just my opinion.

Honey Garlic Grilled Eggplant

1 eggplant (2 if using small Italian eggplants)
1 Tbsp honey
2 Tbsp olive oil
2 mashed garlic cloves
1 tsp chili (optional)
2 tsp balsamic vinegar
Salt and pepper

Peel stripes of skin off the eggplant (looks striped). Slice eggplant into half inch thick circles.
Lay on a large sheet of paper towels. Sprinkle eggplant with lots of salt on both sides and place on the paper towels. The eggplant will release lots of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after it’s cooked. Let sit for 15 minutes, then dry both sides well with paper towels.
In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade.
Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.
Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.
Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning. Remove to a plate, and drizzle with olive oil.

GardeningCook · July 27, 2015

Tried this new recipe for Eggplant Parm last night, & it was WONDERFUL! In fact, the broiled mayonnaise/breadcrumb eggplant slices were terrific all on their own. I was lucky to have enough leftover to make the Parm after all our snacking - lol!

GardeningCook Eggplant Parmesan with Ricotta

2 to 4 medium eggplants – any type
Approx. 1 cup mayonnaise
Dry Italian-seasoned bread crumbs
8 oz. regular or part-skim ricotta cheese
Approx. 1 cup grated Parmesan cheese
½ pound (or more to taste) grated mozzarella cheese
Approx. ¼ cup chopped fresh basil
1 jar of your favorite commercial pasta sauce, or equivalent amount of homemade.
Olive oil for pan oiling.

1. Cut eggplant into 1/2-inch-thick slices.

2. Using a pastry brush, thinly spread mayonnaise on both sides of each slice of
eggplant, then dip slices in bread crumbs to coat both sides.

3. Place coated eggplant slices on non-stick foil or a lightly greased baking sheet and broil until
golden brown and tender (but not mushy); turn slices over and brown on other
side; set aside on a plate to cool. This make take a batch or two (or more) depending on how much eggplant you have.

4. Mix together the ricotta and Parmesan cheeses; set aside.

6. Preheat oven to 375 degrees.

7. Pour 1/3 to ½ of the sauce (depending on the amount of eggplant slices you have) into a lightly olive-oiled 9 x 13 (or similar) baking dish.
8. Cover sauce in pan with half the prepared eggplant slices; spread some of the
ricotta-Parmesan mixture evenly over eggplant slices in pan; sprinkle some of the
mozzarella over ricotta; top with the approx. 1 tablespoon of fresh basil, some more sauce, & repeat layers as necessary, ending up with sauce & a last topping of mozzarella.

9. Cover baking dish with aluminum foil & bake for around 25 minutes; then
remove foil and bake another 10-15 minutes or until hot and sauce is bubbling.

10. Remove from oven and allow to rest 10 minutes before cutting before serving.

rhines81 · November 1, 2018

very odd sticky.... might as well be "Eggplant & Ice Cream" or "Okra & Jellybeans" ... some things just don't go together that well. Why these two are grouped together in a sticky I will probably never understand.
Eggplant is fairly versatile and the recipes would be better served in their own sticky, same with Okra - although Chili and Gumbo each deserve their own stickies too!

Stickies are usually used for commonly searched items, FAQs, etc... I wouldn't think that there is a huge demand for information regarding the combination of Okra & Eggplant in a recipe.

Worth1 · November 1, 2018

Quote:

Originally Posted by rhines81

very odd sticky.... might as well be "Eggplant & Ice Cream" or "Okra & Jellybeans" ... some things just don't go together that well. Why these two are grouped together in a sticky I will probably never understand.
Eggplant is fairly versatile and the recipes would be better served in their own sticky, same with Okra - although Chili and Gumbo each deserve their own stickies too!

Stickies are usually used for commonly searched items, FAQs, etc... I wouldn't think that there is a huge demand for information regarding the combination of Okra & Eggplant in a recipe.

Cheap Eaten 196,360 views 7,887 replies, 'Sticky?? We dont need no stinking sticky.

Worth

**coronabarb** · November 1, 2018

LOL, someone else created this sticky and I'm pretty sure they didn't mean both okra AND eggplant in the same recipe! Just a place to put okra recipes and/or eggplant recipes.

Worth1 · November 2, 2018

I bet the good people of India could and do combine the two.'
They prepare and eat okra in many ways we in the west dont.

Who's to say you cant do something because it has never been done before or not in a recipe you can find?

**coronabarb** · November 2, 2018

I found some Turkish recipes.
And here's one called Southern Ratatouille;
http://www.eatingwell.com/recipe/252...n-ratatouille/

Curried Okra and Eggplant
https://beyondmeresustenance.com/cur...-and-eggplant/

and an African recipe - African Peanut Stew
https://holycowvegan.net/african-pea...lant-and-okra/

GoDawgs · August 10, 2019

Mexican Eggplant Casserole

2 lbs eggplant cut into 1/2" slices (skin on or off, your preference)
1 lb ground beef
15 oz can tomato sauce
4 oz diced fresh mild green chilies
1/2 cup onion, diced
1/2 tsp ground cumin
1/2 tsp garlic powder
2.25 oz can of sliced black olives
corn tortillas or corn tortilla chips
6 oz cheddar cheese, shredded (about 1 1/2 cups)

Preheat oven to 450.

Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the slices with oil. Bake until soft when pressed, about 15 minutes. Turn oven down to 350 when eggplant is done.

Meanwhile, in a small pot combine tomato sauce, chilis, onions, cumin, garlic powder and olives. Bring to a simmer and then simmer uncovered over medium-low heat for 10 minutes.

While sauce is simmering, brown the ground beef and drain.

Put half of the eggplant slices in a single layer on the bottom of a shallow 2 quart baking dish. Scatter over it half of the ground beef, a layer of tortillas or tortilla chips, half of the sauce and half of the cheese. Repeat layers with the rest of the ingredients, ending with cheese on top.

Bake at 350 until heated through and bubbly, about 30 minutes.

Top with sour cream if desired.

GoDawgs · August 19, 2019

This stuff is good. Addictive, in fact! It's not a strong pickle but just tangy enough to complement the olive oil and garlic. This is my new go-to for excess eggplant! Can't wait to try this on a sandwich.

Pickled Eggplant

Pickled eggplants are marinated eggplants kept under oil, flavored with garlic and oregano as done in Italy.

3-5 long thin eggplants
kosher salt
2/3 cup red wine vinegar plus 1/3 cup water
3 or 4 cloves garlic, minced
½ tsp oregano
good quality extra virgin olive oil

Slice the eggplant into ¼” thick slices or julienne if preferred. Place in a colander and sprinkle lightly with kosher salt. Continuing layering the slices and salt until finished.

Place a small plate on top of the slices and put a weight on top of the plate. Make sure to place the colander in the sink or put a small bowl underneath to catch the liquid. After as couple of hours, squeeze all the excess liquid from the eggplant and set aside.

Put the vinegar and water in a small pot, bring to a boil and then add the eggplant. Cook for about 2 minutes and drain. When cool enough to handle, squeeze the excess vinegar from the eggplant.

Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano and mix well. You will add more olive oil later in the process.

Put the pickled eggplant mix into clean, dry jars and pack tightly. Fill the jar with olive oil. Run a fork or long skewer down along the sides of the jars to get rid of air gaps. If the jar is packed correctly there shouldn’t be much more olive oil needed to cover contents. Place the lid on tightly and refrigerate about 3 or 4 days before eating. Keep refrigerated after opening.

Rajun Gardener · August 19, 2019

That sounds like something I need in my life!

GoDawgs · August 19, 2019

Bet ya can't wait 3-4 days.

MuddyBuckets · October 3, 2019

If you are an okra lover next time in your garden pick a small okra, no longer than 1" and try it raw. Excellent taste and crunch with no slime.

Worth1 · October 3, 2019

Quote:

Originally Posted by MuddyBuckets

If you are an okra lover next time in your garden pick a small okra, no longer than 1" and try it raw. Excellent taste and crunch with no slime.

I prefer to call it mucilage.

https://en.wikipedia.org/wiki/Mucilage

October 27, 2013	#1
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	Talonstorm posted this wonderful recipe. I have loved for a few months, but find that I like it better when I substitute molassas for honey. Just my opinion. Honey Garlic Grilled Eggplant 1 eggplant (2 if using small Italian eggplants) 1 Tbsp honey 2 Tbsp olive oil 2 mashed garlic cloves 1 tsp chili (optional) 2 tsp balsamic vinegar Salt and pepper Peel stripes of skin off the eggplant (looks striped). Slice eggplant into half inch thick circles. Lay on a large sheet of paper towels. Sprinkle eggplant with lots of salt on both sides and place on the paper towels. The eggplant will release lots of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after it’s cooked. Let sit for 15 minutes, then dry both sides well with paper towels. In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade. Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill. Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes. Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning. Remove to a plate, and drizzle with olive oil.

July 27, 2015	#2
GardeningCook Tomatovillian™ Join Date: Jul 2015 Location: Virginia Posts: 115	Tried this new recipe for Eggplant Parm last night, & it was WONDERFUL! In fact, the broiled mayonnaise/breadcrumb eggplant slices were terrific all on their own. I was lucky to have enough leftover to make the Parm after all our snacking - lol! GardeningCook Eggplant Parmesan with Ricotta 2 to 4 medium eggplants – any type Approx. 1 cup mayonnaise Dry Italian-seasoned bread crumbs 8 oz. regular or part-skim ricotta cheese Approx. 1 cup grated Parmesan cheese ½ pound (or more to taste) grated mozzarella cheese Approx. ¼ cup chopped fresh basil 1 jar of your favorite commercial pasta sauce, or equivalent amount of homemade. Olive oil for pan oiling. 1. Cut eggplant into 1/2-inch-thick slices. 2. Using a pastry brush, thinly spread mayonnaise on both sides of each slice of eggplant, then dip slices in bread crumbs to coat both sides. 3. Place coated eggplant slices on non-stick foil or a lightly greased baking sheet and broil until golden brown and tender (but not mushy); turn slices over and brown on other side; set aside on a plate to cool. This make take a batch or two (or more) depending on how much eggplant you have. 4. Mix together the ricotta and Parmesan cheeses; set aside. 6. Preheat oven to 375 degrees. 7. Pour 1/3 to ½ of the sauce (depending on the amount of eggplant slices you have) into a lightly olive-oiled 9 x 13 (or similar) baking dish. 8. Cover sauce in pan with half the prepared eggplant slices; spread some of the ricotta-Parmesan mixture evenly over eggplant slices in pan; sprinkle some of the mozzarella over ricotta; top with the approx. 1 tablespoon of fresh basil, some more sauce, & repeat layers as necessary, ending up with sauce & a last topping of mozzarella. 9. Cover baking dish with aluminum foil & bake for around 25 minutes; then remove foil and bake another 10-15 minutes or until hot and sauce is bubbling. 10. Remove from oven and allow to rest 10 minutes before cutting before serving. __________________ My body is a temple. Unfortunately, it's a fixer-upper.

November 1, 2018	#5
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	LOL, someone else created this sticky and I'm pretty sure they didn't mean both okra AND eggplant in the same recipe! Just a place to put okra recipes and/or eggplant recipes. __________________ Corona~Barb Now an Oregon gal

November 2, 2018	#7
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	I found some Turkish recipes. And here's one called Southern Ratatouille; http://www.eatingwell.com/recipe/252...n-ratatouille/ Curried Okra and Eggplant https://beyondmeresustenance.com/cur...-and-eggplant/ and an African recipe - African Peanut Stew https://holycowvegan.net/african-pea...lant-and-okra/ __________________ Corona~Barb Now an Oregon gal

August 10, 2019	#8
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	Mexican Eggplant Casserole Mexican Eggplant Casserole 2 lbs eggplant cut into 1/2" slices (skin on or off, your preference) 1 lb ground beef 15 oz can tomato sauce 4 oz diced fresh mild green chilies 1/2 cup onion, diced 1/2 tsp ground cumin 1/2 tsp garlic powder 2.25 oz can of sliced black olives corn tortillas or corn tortilla chips 6 oz cheddar cheese, shredded (about 1 1/2 cups) Preheat oven to 450. Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the slices with oil. Bake until soft when pressed, about 15 minutes. Turn oven down to 350 when eggplant is done. Meanwhile, in a small pot combine tomato sauce, chilis, onions, cumin, garlic powder and olives. Bring to a simmer and then simmer uncovered over medium-low heat for 10 minutes. While sauce is simmering, brown the ground beef and drain. Put half of the eggplant slices in a single layer on the bottom of a shallow 2 quart baking dish. Scatter over it half of the ground beef, a layer of tortillas or tortilla chips, half of the sauce and half of the cheese. Repeat layers with the rest of the ingredients, ending with cheese on top. Bake at 350 until heated through and bubbly, about 30 minutes. Top with sour cream if desired.

November 1, 2018	#3
rhines81 Tomatovillian™ Join Date: Mar 2015 Location: Zone 5A, Poconos Posts: 959	very odd sticky.... might as well be "Eggplant & Ice Cream" or "Okra & Jellybeans" ... some things just don't go together that well. Why these two are grouped together in a sticky I will probably never understand. Eggplant is fairly versatile and the recipes would be better served in their own sticky, same with Okra - although Chili and Gumbo each deserve their own stickies too! Stickies are usually used for commonly searched items, FAQs, etc... I wouldn't think that there is a huge demand for information regarding the combination of Okra & Eggplant in a recipe.

November 2, 2018	#6
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I bet the good people of India could and do combine the two.' They prepare and eat okra in many ways we in the west dont. Who's to say you cant do something because it has never been done before or not in a recipe you can find?

August 19, 2019	#9
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	This stuff is good. Addictive, in fact! It's not a strong pickle but just tangy enough to complement the olive oil and garlic. This is my new go-to for excess eggplant! Can't wait to try this on a sandwich. Pickled Eggplant Pickled eggplants are marinated eggplants kept under oil, flavored with garlic and oregano as done in Italy. 3-5 long thin eggplants kosher salt 2/3 cup red wine vinegar plus 1/3 cup water 3 or 4 cloves garlic, minced ½ tsp oregano good quality extra virgin olive oil Slice the eggplant into ¼” thick slices or julienne if preferred. Place in a colander and sprinkle lightly with kosher salt. Continuing layering the slices and salt until finished. Place a small plate on top of the slices and put a weight on top of the plate. Make sure to place the colander in the sink or put a small bowl underneath to catch the liquid. After as couple of hours, squeeze all the excess liquid from the eggplant and set aside. Put the vinegar and water in a small pot, bring to a boil and then add the eggplant. Cook for about 2 minutes and drain. When cool enough to handle, squeeze the excess vinegar from the eggplant. Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano and mix well. You will add more olive oil later in the process. Put the pickled eggplant mix into clean, dry jars and pack tightly. Fill the jar with olive oil. Run a fork or long skewer down along the sides of the jars to get rid of air gaps. If the jar is packed correctly there shouldn’t be much more olive oil needed to cover contents. Place the lid on tightly and refrigerate about 3 or 4 days before eating. Keep refrigerated after opening.

August 19, 2019	#10
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	That sounds like something I need in my life! __________________ Rob

October 3, 2019	#12
MuddyBuckets Tomatovillian™ Join Date: Sep 2015 Location: Eastern/Coastal NC 8b Posts: 192	If you are an okra lover next time in your garden pick a small okra, no longer than 1" and try it raw. Excellent taste and crunch with no slime.