Best 16 Eggplant Dressing Recipes

ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING

Steps:

• Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
• Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
• Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
• Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.

BAYOU EGGPLANT AND SHRIMP DRESSING

Steps:

• Heat the oil (medium heat) in a large non-stick skillet.
• Add in the onion, celery, bell pepper, and garlic.
• Saute/stir for 5 minutes or until the onion is soft.
• Add in the eggplant, stir to combine.
• Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
• Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
• Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
• Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
• Season to with salt and pepper to taste.
• Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
• Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.

COLD STEAMED EGGPLANT WITH SESAME SOY DRESSING

Steps:

• Whisk together the soy sauce, vinegar, lime juice, sugar, sesame or walnut oil, and canola oil. Add the optional ginger and/or garlic. Set aside.
• If you can find Japanese eggplant, cut them in half lengthwise. If using large globe eggplants, cut them lengthwise into quarters. Place in a steamer and steam 10 to 15 minutes, until thoroughly tender. Remove from the heat and cut in 3/4-inch wide slices. Season with salt. Toss gently with the dressing (it's okay if the eggplant falls apart a little) and half the chives while warm, and chill for 1 hour. Toss again and serve on a bed of baby arugula. Sprinkle the remaining chives over the top.

EGGPLANT DRESSING

Steps:

• 1. Cook ground hamburger meat-use a 92/8 mixture drain any fat, add garlic powder, S & P, and chopped bell pepper, and onion cook on low till onion wilted.
• 2. Peel eggplant, slice and cut each slice into 1" cubes.
• 3. Add eggplant to meat mixture, turn up heat, put lid on so eggplant will steam. Each time you check mash down eggplant with back of spoon. Continue until eggplant is tender and mixes in with meat mixture. This takes about 45 minutes.
• 4. Cook rice according to package directions.
• 5. Stir in cooked rice to mixture and heat so its hot through and through.
• * Cooking time for recipe maybe a little bit more.

COLD EGGPLANT SALAD WITH SESAME DRESSING

Steps:

• Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
• Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.
• Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.

EGGPLANT AND OYSTER RICE DRESSING

Steps:

• Bring water and salt to a boil in a 3-quart saucepan. Add rice and cook, covered, over low heat until water is absorbed and rice is just cooked through, 18 to 20 minutes. Transfer to a large bowl and fluff with a fork.
• Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in batches, turning it and adding up to 4 tablespoons of remaining oil as necessary, until tender and browned, about 5 minutes. Transfer to paper towels to drain. When cool enough to handle, cut eggplant into 1/2-inch pieces.
• Preheat oven to 325°F.
• Heat remaining oil in skillet over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring, until softened and edges are browned. Add garlic, oysters (without liquor), and eggplant and sauté, stirring occasionally, 1 minute.
• Gently toss eggplant mixture, oyster liquor, 1/2 cup scallions, cayenne, and salt to taste with rice in bowl and transfer to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 1 1/2 hours. Remove foil and stir in remaining 1/2 cup scallions.

ARUGULA SALAD WITH ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING

Steps:

• Preheat the oven to 400°F.
• Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
• Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
• In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
• Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

EGGPLANT SALAD WITH MUSTARD-MISO DRESSING

Steps:

• Bring a large pot of water to a boil and salt it. Trim the eggplant and cut it into 1-inch cubes. Boil the eggplant until tender, 5 to 10 minutes. Drain and cool in a colander. (You can refrigerate the eggplant, covered, for several hours before proceeding, but bring it back to room temperature before proceeding.)
• Whisk together the miso, soy sauce and mustard in a serving bowl. Add the eggplant along with salt and cayenne to taste, then toss. Taste and adjust seasoning if necessary, and serve with the lemon wedges.

GRILLED EGGPLANT IN POMEGRANATE DRESSING

Steps:

• Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Brush eggplant wedges on all sides with 2/3 cup oil, and season with 1 teaspoon salt.
• Place eggplant on grill rack in a single layer. Cover grill, and cook, turning occasionally, until softened and lightly charred, about 8 minutes total.
• Meanwhile, whisk together molasses, lemon juice, garlic, mint, remaining 2 teaspoons salt, the pepper, and remaining 2/3 cup oil. Add warm eggplant, and toss.

GRILLED EGGPLANT WITH LEMON-GARLIC DRESSING

Steps:

• Sprinkle eggplant slices with salt. Let drain in colander 30 minutes. Rinse and pat dry.
• Prepare Lemon-Garlic Dressing.
• Brush both sides of eggplant with oil.
• Cover and grill eggplant 4 to 6 inches from medium coals 8 to 10 minutes, turning once, until tender.
• Pour dressing over hot eggplant.
• Sprinkle with parsley.
• LEMON-GARLIC DRESSING.
• Cook garlic in oil in 8 inch skillet, stirring frequently, until golden brown; remove from heat.
• Carefully stir in lemon juice.

EGGPLANT SALAD WITH MUSTARD-MISO DRESSING

Steps:

• Trim the eggplant and cut it into 1-inch cubes. (If the eggplant is large, sprinkle with salt, put in a colander, and let it sit for at least 30 minutes, preferably 60. Rinse, drain, and pat dry.)
• Bring a large pot of water to a boil and add salt. Immerse the eggplant in the boiling water and cook until tender, about 5 minutes. Drain well and set in a colander to cool. (You can refrigerate the eggplant, covered, for up to a day at this point. Bring it back to room temperature before proceeding.)
• Dry the eggplant with paper towels. Whisk together the miso, soy sauce, and mustard in a serving bowl. Add the eggplant along with salt and cayenne, then toss. Taste and adjust the seasoning if necessary. Serve with the lemon wedges.

EGGPLANT DRESSING

Steps:

• Cook eggplant in boiling salted water 6-8 minutes or until tender; drain well. Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix, and salt, stirring well. Spoon into a lightly greased 1 quart casserole. Combine remaining 1/2 cup stuffing mix and butter; sprinkle over eggplant mixture. Bake at 350 degrees for 20-25 minutes.

EGGPLANT DIRTY RICE DRESSING

Steps:

• 1. Soak cut eggplant in salt water for 10 minutes (this will keep eggplant from turning dark).
• 2. Put oil in bottom of heavy bottomed pot. Saute onions, bell pepper, celery and garlic in oil until the vegetables are tender. Season with salt and pepper. Add Ground Round and cook until meat begins to brown.
• 3. Drain eggplant, and add to meat mixture. Smother down covered until eggplant is well cooked. (Eggplant will be completely mashed up when done). Stir often and scrape the bottom of pot with your spoon to lift off any that may be starting to stick. Add 1 teaspoon of Louisiana Hot sauce Taste, adjust seasoning to your taste. Stir in Chopped green onions and parsley. Cook for only a few minutes longer. Remove from heat.
• 4. Add the cooked rice, stir to mix completely. Serve hot. Note: at anytime if the mixture becomes to dry to finish cooking the eggplant down, then add a small amount of water.

PIQUANT CRAB AND EGGPLANT (AUBERGINE) DRESSING

Steps:

• Melt the butter in a Dutch oven or other large heavy pot.
• Add onions, peppers and celery.
• Cook until the vegetables are very soft, stirring occasionally, about 30 minutes.
• Meanwhile, peel the eggplants and cut into 1-inch cubes.
• Place them in a pot and cover with water.
• Bring to boil and boil slowly for a few minutes, just until they are tender.
• Drain well and puree until smooth in a food processor or blender.
• Add the eggplant puree, seasonings, herbs and the juice from the canned crab (if any) to the vegetable mixture, return to simmer and cook over medium heat for 10 minutes, stirring occasionally.
• Add the crab meat (picked over of course to remove any shell) and cook just long enough to heat through.
• Remove from heat.
• Stir in the green onions and the parsley.
• Spoon the hot mixture into a casserole or individual ramekins, if desired.
• Sprinkle generously with Parmesan cheese and bread crumbs.
• Place under broiler just long enough for cheese to melt, and serve immediately.

EGGPLANT DRESSING

Steps:

• Brown the beef and pork in a large heavy pot. Add the onions, celery, and bell pepper and cook, stirring often, until they are wilted, for about five minutes. Add the eggplant and water and simmer until the eggplant is very tender and soft. Mash with a fork. Season with salt, black pepper and cayenne. Add the thyme. Add the rice and parsley. Mix well and serve warm

EGGPLANT DRESSING

Steps:

• 1. Cook until done. Add eggplant and cook a few minutes more,
• 2. Add as much rice as you like,
• 3. May bake in oven a few minutes or cook on top of stove in heavy skillet.