33 Answers

I have lots of eggplant suddenly ripe all at the same time and need some inspriation. Does anyone have any good ideas and recipes for using them up? Thanks.

Posted anonymously, 19th May 2015

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  • Eggplant parmigiana is my favourite to make.

  • two ones that are tasty and easy are eggplant parmys ,cut thin and crumb the same way you would any other schnitzel.
    and eggplant lasange. pretty much use thinly cut eggplant instead of you lasange pasta sheets.

  • You can even pickle eggplants and they are delicious when ready. Just add to sandwiches.

  • Yes, eggplant is great for lasagna, moussaka, ratatouille, in soups, sauce and pasta, on pizza, grilled with some cheese, or deep fried coated in batter ! I often add it to our veggie roast as well.

  • Love making vegetable lasagna with them and all sorts of variations where they are cooked in oven with various sauces. Can also grill/roast with tandoori spices for something different. Perhaps blend to make some dips?

  • Yes for sure Babaganoush is the best dip ever!

  • I use eggplant a lot – sadly cannot grow them very well. I love Ratatouille, and Eggplant Lasagne, Moussaka, and Eggplant Schnitzels – a great vege

  • Babaganoush is a great dip! You could also give containers as gifts to friends!

    I like to grill slices of eggplant and layer then in my lasagna. You could make Moussaka as well. Yum! I love eggplant – I’m so jealous!

  • I love eating eggplants and my favourite is just steaming and then make a soy dipping sauce. But if you need to use lots of them then probably a moussaka is a good idea.

  • Veggie parmegiana .I tried that before and it’s yummy.

  • also just add it to stirfry’s and use it up

  • My son wants to try eggplant but I’ve never cooked with it before – thanks for asking the question. Am going to look into some of these ideas,

  • I forgot to say, these moist cakes are also really good for freezing in single portions for lunch boxes or snacks.
    Also you can spread grated eggplant out on a tray with baking paper & freeze, once frozen, break up and place into zip lock bags. It makes delicious nutritious additions to pasta sauces, soups, stews & can be used in cakes in the future.

  • There is no reason you can’t use eggplant like zucchini in cakes, loaves & slices. I have submitted a zucchini choc brownies recipe that is not live yet but hopefully will be & would suit eggplant beautifully & it uses 2 whole cups which i love! These kinds of cakes are so moist, delicious & nutritious & if you do make one please share the recipe!! Yum!

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