Wednesday, January 20, 2010

Forgotten Recipe: Spicy Baked Eggplant with Wasabi Mayonnaise and Basil

One of the reasons I started this blog was to not “forget” about recipes. I tend to get mildly obsessed with certain ingredients and/or recipes and then make a certain dish over and over and over again. Usually, at one point my family gets sick of the dish and asks me not to make it for a while. And when I don’t make something for a while, I sometimes forget about it for a long time. This is what happened with eggplant. I recently realized that we haven’t had eggplant in a very long time, so I picked one up at the store (along with some daffodils).



After I picked it up, I realized that I didn’t exactly remember how I used to make it. I had a general idea, but I wasn’t sure about specifics. (At one point, many years ago, I used to put salt on the eggplant slices and let the water drain out in a colander; but that's not necessary with this recipe). Unfortunately, since it’s such an easy “recipe,” I had never written it down. Another reason I love this blog is that I actually write down my simple, “no brain” recipes. It’s actually quite helpful to know specifics when it comes to cooking…

Luckily, what I did with the eggplant slices worked out very well. They turned out very flavorful and crunchy on the outside and not at all soggy on the inside (hubby's words).

Ingredients
  • 1 eggplant, cut into slices
  • 2 eggs, beaten (one egg would have probably been enough as I had quite a bit of leftover egg)
  • 1 tablespoon Wasabi mayonnaise
  • salt (optional – I used very little)
  • pepper (optional – I used very little)
  • A few drops of hot sauce (I may have used a few too many drops...)
  • About 6 tablespoons bread crumbs; I actually used some crushed crackers
  • Dried basil
I started by cutting the eggplant into slices. Next I beat the eggs and then added the Wasabi mayonnaise. I seasoned the mixture with a little bit of salt, pepper, and a few drops of hot sauce. Then I dipped each eggplant slice into the egg mixture, letting any extra egg mixture run off. Next I dipped the eggplant slices into the breadcrumbs, which I had mixed with dried basil.




Here are the eggplant slices before I put them into the oven.



I baked the eggplant slices at 350 degrees for 30 minutes and then turned the slices over and and baked them for an additional 12 minutes.





I will be making this dish, or a version therefore, again soon. The only problem was that the hot sauce and the Wasabi mayo made it a bit too spicy for the toddler. I think he in fact ended up with the spiciest slice in the batch (I must have not mixed it together all that well) and told me rather quickly that it was too hot. It's pretty cool that he now knows that "hot" refers to temperature as well as level of spiciness...


Questions: Do you like eggplant? If so, what is your favorite way to eat it? What are your "forgotten" foods that you should make again?

Don't forget to enter my giveaway. You have a chance to win a copy of Core Performance for Women. In fact, you can get a total of up to five entries. The giveaway is open until Thursday, January 21 at 9:00 p.m. PST.


Be well,
Andrea

25 comments:

  1. Your eggplant looks great! I have made eggplant parmesan in the past but it has been a while. Also, it has been a long time since I made lasagna.

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  2. Ah this looks so good. I have an eggplant at home and I may make it tonight. I love eggplant. No forgotten recipe yet since I just started cooking. I bought like 6 cookbooks last week and a subscription to vegetarian times mag.

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  3. I have ruined more eggplants than id like to mention from my CSA box in San Diego...I either over or under sautee them. I think the raw life choose me b/c when I have to heat things, I am not as on my game sometimes :)

    I love that u started the blog to not forget recipes...I did the same thing, but it quickly went in 17 other directions! You're right, you think "it's easy and you'l never forget it" til 7 mos later and tons of life stuff later...and then you're glad it's written down :) I do that w/ desserts.

    xoxo

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  4. This recipe came at the right time.:) I have an eggplant in the fridge I need to cook. Thanks

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  5. This looks and sounds so tasty - I love that you used wasabi mayonnaise to spice it up.

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  6. Sounds delicious! I have an eggplant in my apartment right now :)

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  7. Your little guy is a smart cookie!

    Do you remember a book called "Eat More, Weigh Less" by Dean Ornish? It was a vegetarian cookbook that advocated for a very low fat diet. Kind of out of date on the concept now but it really did have some solid ideas in it and some pretty good recipes too. One was a eggplant & tomato pasta sauce. I remember just loving it and my little one at the time loved it too. I think she was about 3 when we were eating this a lot. It is totally one of those recipes I completely forgot about til now! I should dig it up and see if it's still a palate pleaser.

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  8. Looks wonderful! I love eggplant, minus the seeds and skin. I only care for the flesh. I wish I liked it all! As long as it's cooked right and there's not too many seeds, I go for it all, though :)

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  9. I love eggplant but don’t use it very often :( I’ll have to try out your forgotten recipe. I’m sure my husband would appreciate the not soggy inside of sliced baked eggplant.

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  10. I do not like eggplant. It is the only veggie that I can't stand. When I see a cool recipe using it I usually sub in zucchini...

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  11. I LOVE eggplant! I really have no preference as to how I like them cooked. I'll take it any way they are served to me.

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  12. LOVE EGGPLANT! it is such a versitile veggie, you can make it into eggplant parm, roast it, grilled it or make it into baba ganoush!! I just love it adn this recipe looks awesome!

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  13. Hey Andrea! I just received the Chaboni!! The package was humungo, and filled with tons of my favorite flavors. Thanks so much.

    As for the eggplant, ironically I recently made a similar recipe! I had to make it wheat free so it turned out slightly different than normal. I also realized I can't digest eggplant very well. I tried to eat it without the skin and it still gave me problems. It makes me sad because I seriously LOVE eggplant.

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  14. I am not an eggplant fan, but yours looks so good I may try it again. The last time I made it was eggplant parmsean and none of us cared for it. I probably did something wrong!

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  15. This looks like a very tasty and healthy way to prepare egg plant.

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  16. yum! that eggplant looks great! isn't it nice to have your own little recipe book on the internet? :)

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  17. i do love eggplant but not when i make it. it never comes out very good. your recipe sounds terrific! will have to try it sometime.

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  18. Wow, this eggplant sounds amazing! I love the wasabi mayo here, excellent recipe!

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  19. The wasabi mayo is a nice touch. Actually, my fave way of preparing eggplant is one of the easiest -- grilling. I just love how the charcoal imparts such great smoky flavor, and leaves the eggpant so tender and silky.

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  20. wow these are beautifully done yummo!!!!!!

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  21. Wasabi mayonnaise sounds great in this! The crispy coating looks delicious too.

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  22. oh. my. gosh. these look INCREDIBLE! thanks for sharing!

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  23. That sounds wonderful! What a great idea to spice up eggplant with wasabi.

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  24. Andrea, I completely [heart] these... and the daffodils ;)

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  25. Delicious dish!! I love eggplant. Something I haven't done for a while is to cook stuffed eggplant. Thanks for reminding me of this!

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