Eggplant Aubergine Hush Puppies Recipes

Steps:

• Mix all ingredients together just until they are wet.
• Refrigerate 30 minutes to 5 hours.
• To cook, heat oil to about 350-375 degrees.
• Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to"break-off" the spoonful of batter from the bowl.
• Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon.
• Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil.
• Do not crowd the"puppies", as you do not want to lower the temperature of the hot oil.
• Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon.
• If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside.
• When golden on one side, if they automatically turn themselves over, you're cooking like a Pro.
• If they don't give them a little nudge to make them turn over.
• Possible Problems: If oil is too hot, or"raw puppies are too large", they will get too browned on the outside and be gummy or runny on the inside.
• If oil is not hot enough, the puppies will be greasy.
• I usually put 1 or 2 spoonsful of batter in the hot oil to test it before making a whole batch of these tasty little Southern treats.
• Adjust oil temperature as needed.
• Although not quite as good as when freshly cooked, I often freeze leftover hush puppies and reheat them in a toaster oven until warm.
• They are still mighty good.

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

Steps:

• Put the eggplant cubes into a colander and steam, covered, over boiling water until tender, about 25 minutes.
• Sprinkle with salt and set aside.
• Meanwhile, combine the corn meal, flour, baking powder and 1 1/2 teaspoons salt in a bowl.
• Push the eggplant through the colander into the bowl in small amounts, mixing in enough eggplant to make a medium stiff dough.
• Stir in the onions.
• Set the mixture aside for 15 to 30 minutes.
• Drop the mixture by teaspoonfuls into deep oil heated to 365 degrees and fry until golden.
• Drain on paper towels.
• Enjoy!

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

Steps:

• Slice eggplant lengthwise 3/8-inch thick.
• Salt both sides, and stack upright in colander.
• Set colander in sink, or set in tray to catch drippings.
• Let sweat for 30 minutes.
• Remove, rinse and pat eggplant dry.
• Place olive oil in pan, about 1 1/2 inches worth.
• Heat until oil is quite hot, but not smoking.
• Dredge eggplant on both sides in flour.
• Place in pan, not overlapping, until golden brown.
• Flip and continue frying until other side is golden brown.
• Remove, drain, and place on paper towels.
• Repeat with remaining eggplant.
• Meanwhile, as eggplant is being fried, place tomatoes, salt and olive oil in another pan.
• Turn to low, or low-medium, and let simmer as you fry the eggplant.
• Cook down until tomatoes are reduced by half.
• Preheat oven to 400 degrees.
• Smear bottom and sides of (approximately 11X7 baking dish, ceramic preferred) baking dish with butter.
• Place a single layer, overlapping, of eggplant in bottom of dish.
• Dot with cooked tomato.
• Cover with layer of mozzarella, sprinkle quite liberally with grated parm, and snip basil leaves across.
• Repeat process, finishing with a layer of eggplant on top.
• Sprinkle with remaining parm and place dish in upper third of oven.
• Check dish after 20 minutes.
• If there is too much liquid being released, remove excess with spoon.
• Cook for another 15 minutes.
• Let rest before serving.
• For a wonderful freezer meal:.
• To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. Individual portions can be cut and microwaved as well for a quick meal!
• To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Steps:

• Preheat broiler.
• Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
• Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
• In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
• Serve hot with sticky rice.