Tag Archives: eggplants

Eggplant (Aubergine) crutons

A great suggestion “precook in the oven with salt” to remove water  prior frying them. This saves a lot of time and the eggplants soak less oil. Great recipe!


  • large Japanese eggplants
  • salt
  • 1⁄4 cup olive oil
  • 1⁄2 teaspoon paprika

Source: http://www.geniuskitchen.com/recipe/eggplant-aubergine-croutons-204977 by Karen


Grilled (Or Oven Roasted) Japanese Eggplant Salad


I always loved grilled eggplants and this version is real delish! I appreciated very much the combination with the yogurt sauce and the addition of Zaatar spices! I did not toss the eggplants with the yogurt sauce, but I spread some yogurt sauce over each grilled eggplant sheet. For the chili I opted to sprinkle some Turkish chili flakes over the eggplants. For the green herbs I used some sliced African basil leaves.
I highly recommend this recipe


  • 1 pound eggplant (3 Japanese eggplants)
  • Sea salt, to taste
  • 2 garlic cloves
  • 1/4 cup labneh (or you can substitute Greek yogurt)
  • 1 lemon, whole (juiced)
  • 2 tablespoons olive oil
  • 2 tablespoons za’tar seasoning
  • Jalapeño pepper (1/2 pepper)
  • 1/4 cup walnuts, crushed (toasted)
  • Freshly ground black pepper, to taste
  • Herbs (of your choice, such as cilantro, dill, basil, or parsley)


Source and recipe description: http://www.recipezazz.com/recipe/grilled-or-oven-roasted-japanese-eggplant-salad-24944 by ForeverMama

Melanzane ripiene della nonna Checchina – Puglian stuffed eggplants


As I saw and read Luca’s recipe I knew that this was for us and after I few hours I was in the kitchen to prepare this.

I’m not a frying “addict” friends and if it is possible I go for the oven version: that’s what I did.

First of all I roasted without oil the eggplants (mine were only medium ones not big ones as in the original recipe) at 230°C for about 20 minutes until they turned soft. Then I placed  them out to cool down lightly.

In the meantime I begun to prepare the ingredients, I fried the garlic and I sliced lengthwise the eggplants, removed partially the flesh and after chopping it I added it to the garlic. I added the other ingredients and formed four portions and filled the eggplants.

I poured the egg, cheese mixture over the eggplants, topped with about 1 tablespoon breadcrumbs and baked for about 15 minutes at 220°C. They turned out beautiful and so delicious! A real keeper!

A big thanks to Luca and the nonna Checchina


 Ingredients (my modified version)

  • 2 medium eggplants
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon capers
  • 10 black olives, finely chopped
  • 2 anchovy fillets, finely chopped
  • 2 full tablespoons breadcrumbs
  • 1 egg, lightly beaten
  • 100 g grated cheese (I used groviera)
  • salt and pepper to taste
  • 100 g grated cheese
  • 1 egg lightly beaten
  • breadcrumbs

Source and recipe description:  http://chestnutsandtruffles.com/2016/02/28/melanzane-ripiene-della-nonna-checchina-puglian-stuffed-eggplants/ by Luca Marchiori