Eggplant melts

This recipe is the result of trying to come up with something that uses the super abundance of eggplant and tomatoes in our garden.  It’s basically a lighter, fresher version of eggplant parmesan…one of the favourite dishes of both my men!   So enjoy…and if you have any yummy eggplant recipes, please share them…I need more eggplant ideas!  Thank you…

Eggplant Melts

Cut ends off eggplant and slice into thin strips.  Layer strips in a bowl with generous amounts of kosher salt and let sit for an hour or so (this is to draw the bitter juices out).  Rinse thoroughly.  Bread both sides of eggplant slices in a mixture of all-purpose (plain) flour, lots of garlic powder, a good amount of fine sea salt, and pepper.  Fry slices in olive oil until golden and drain on a plate.  Arrange on a baking sheet and top with chopped cherry tomatoes and grated mozzarella cheese.  Bake at 400F until cheese is bubbly.  Remove from oven and let sit for a couple minutes…then dig in!


2 thoughts on “Eggplant melts

  1. That sounds really delicious and good for you! My brothers do not like eggplant and weren’t all that thrilled when they found out we planted one, and then our grandparents brought several! I had fun doing fried (in the wok) breaded eggplant. But I think I will definitely give this recipe a try when we get our next little eggplant on the vine.

  2. Sabich- for 4

    I’m going to give you the basics, but keep in mind that this is a sandwich and is therefore free for adaptation.

    4 Pieces of Flatbread
    4 Hard-boiled eggs, sliced
    8-12 1/2″ Slices of Eggplant
    Schug (hot sauce, recipe below)
    Tomatoes, diced
    Cucumber, diced
    Onion, finely chopped
    Cilantro, chopped

    Make an Israeli style salad out of tomatoes, cucumber, onion and cilantro. Set aside.

    The eggplant is traditionally fried, but I’ve never had it any way other than roasted, and it’s more than delicious that way. So, roast your eggplant.

    Warm the flatbread, and assemble. First, spread hummus, then Schug. Lay eggplant slices across the bread subway style, and then slices of hard-boiled egg. Top with the salad and salt and pepper to taste. I like to add spinach, too, but I add spinach to everything. And, if the eggplant is fried, people typically put pickles on it too.
    Eat and enjoy.

    For this sauce you can really use any spicy pepper (jalepenos, serranos, etc.), or a combination of your favorite.
    It’s super easy, though I don’t actually have a recipe. Just trim the stems off of the peppers and put them in a food processor (or magic bullet!) with lots of garlic and cilantro. I usually use three or four peppers and two or three cloves of garlic, but that will make a lot of sauce. Use as much cilantro as you like. I’m kind of a cilantro fiend, so I use a lot. Sprinkle a little cumin and salt in the processor and whirl away. Put it in a little jar and pour in enough olive oil to cover it. Put it in the fridge. I’m not sure how long it stays good for, but we usually eat it up pretty quickly.

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