Love eggplant.....eggplant parmigianna, babagnouj eggplant rolletini.
I would make a casserole with eggplant, jalapenos, onions green peppers and lots of tomatoes....season with lots of garlic and fresh basil...salt, pepper, a little olive oil....and top with Parm cheese....maybe some mozzerella too.

And you can make an awesome pepper jelly with those jalapenos....add one red pepper for color and you have Christmas gifts all set.

I don't know where I found it, but when I got Japanese eggplant in my CSA, I found a great recipe for stir fried green beans and Japanese eggplant. It was great!

Another thing you can do is to cut up a small eggplant into cubes and add it to your pasta sauce. I usually include onions, green peppers, and sometimes mushrooms, too. I lightly saute the veggies before adding them to the sauce.

Sue

That's what neighbors are for, and co-workers, and friends from church.......

I also cube them and add them to tomato based pasta sauce.

You can make Moussaka.

You can hollow them and stuff them with their flesh, breadcrumbs and cheese.

Sent out an APB for "willing takers".

LindaC, you know I have to have recipes! I wish I could cook the way you do but you know at my tender age it ain't gonna happen. I think my canning books can help with the jalapenos.

Sue that's a good idea for the pasta sauce.

A friend just offered to take a dozen of the eggplant. Yea!

Thanks a bunch, y'all.

jude

I did the same thing - one ichiban. Mine wasn't as prolific as yours. I roasted the last one along with carrots, zucchini, green beans with a little garlic and olive oil and a splash of balsamic vinegar at the end. It was yummy. Eggplant will suck up the oil but I brushed the oil on the eggplant to minimize the sponge effect.

yOU ARE SO LUCKY!!!!!

I agree, you're so lucky. I've had three eggplants so far this year off my regular old "Black Beauty".

I make eggplant parmesan occasionally, but Elery loves baba ganouj. I like it just sliced and dipped in flour, then fried in butter but it kind of takes the "healthy" right out of it that way. (grin)

Oh, and I made the Unorthodox Epicure Szechaun eggplant, it was really good. I didn't have fresh cilantro for garnish, so it wasn't as pretty as his, but still good.

Szechuan Garlic Eggplant

5 � slender eggplants (Italian or Asian)
4 � garlic cloves, minced
2 � green onions (white and green parts) sliced thinly
1 Tablespoon � chile paste
1 teaspoon � ginger, minced
3 Tablespoons � vegetable oil
1/2 cup � vegetable or chicken stock
3 Tablespoons � dark soy sauce
1 Tablespoon � rice wine vinegar
1 Tablespoon � light brown sugar, packed (or 1 TB of Turbinado sugar)
1 Tablespoon � cornstarch
1 tablespoon � toasted sesame oil
Cilantro leaves
Cut the eggplants in half, lengthwise. Slice into strips about 1-inch wide.

Heat a wok or large skillet to medium-high. Add vegetable oils, making sure bottom and sides of pan are coated. Add half of eggplant. Stir-fry until edges are slightly browned � about 2-3 minutes. Remove cooked eggplant and set aside. Repeat method with remaining eggplant.

In same heated pan, add onions, garlic and ginger. Stir-fry for about 30 seconds. Add chile paste. Stir-fry for another 30 seconds. Add the stock. Meantime, in a separate bowl, mix soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour mixture into hot wok with onions, garlic and ginger. Cook about one minute, stirring constantly, until sauce has thickened. Add eggplant and sesame oil. Cook, tossing for about a minute.

Garnish with cilantro leaves.

Cherry tomatoes? Darned if I know, I've got them by the silo full, it seems like. They're good tossed in a pan with other veggies and roasted, or in salads or as snacks, but I'm pretty much over it, LOL.

Jalapenos? You could make salsa with the cherry tomatoes. As LindaC mentioned, you could make pepper jelly or you could can pickled jalapeno rings, although I have some left from 2005 that no one ever wanted to eat so they were a bust. Jalapeno poppers wrapped with bacon? Or you could use them in place of Habaneros in Habanero Gold jelly and get a milder version.

Good luck!

Annie

Annie, I ain't messin' with changing the Habanero Gold recipe. It's perfect as is.

We had a ton of cherry type tomatoes come up in our compost, some of which I transplanted and they are everywhere. I am so over them too.

Yeah, since I won that Grand Champion ribbon at the fair this year with it, I ain't messing with that recipe either!

Hey, you could make Carol/Readinglady's Bread and Butter jalapenos. Elery loves 'em, I ought to can some more.

Bread and Butter Jalapeno Peppers

Categories: Canning & Preserving Pickles and Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds jalapeno chile peppers -- mixed red and green
2 pounds onions
hot red chili peppers -- dried, one per jar
7 1/2 cups white vinegar -- 5%
3 cups honey -- (24 ounces)
3 teaspoons powdered ginger
3 teaspoons mustard seed
3 teaspoons celery seed
1 1/2 teaspoons turmeric

Wash, top and seed jalapenos. Slice about 1/3" thick. (I like a bit thicker rather than thinner.) Clean, peel and slice onions thickly. Small boiler onions preferred.

Soak vegetables for an hour in cold water after slicing (this will help float out some of the seeds.) I soaked in separate bowls.

Put the remaining ingredients in a large pot and bring to a slow boil. Simmer for 10 minutes. Add jalapenos and onions and fresh red peppers if using instead of dried. Heat mixture to a simmer. Stir and turn mix for 10 minutes.

Pack peppers in canning jars with one red pepper per jar, leaving 1/2 inch head space.

Pour the hot sweet mix on the peppers, filling to 1/2 inch head space. Seal and immerse fully in a simmering hot water bath at 180F (not a roiling boil) for 10 minutes.

After cooling, age for 6 weeks in a dark cupboard.

Yield is 7-8 pints.

Annie

I had an abundance of Asian eggplants last year. I cut slits in some of them, stuck in cloves of garlic, rubbed them down with olive oil and roasted them for baba ganoush. They froze well.

Also made a big batch of eggplant ragu with Italian sausage and froze it. That took care of some peppers, too (and tomatoes, garlic, yellow and green zucchinis, onions).

My eggplants are just blooming. I'm trying a white Asian along with my favorite purple and a new, early, plain-old-round eggplant.

Yes pepper jelly, and I found plain old pickled jals in a 50-50 solution were way handy to have around.

Cherry tomatoes will go into a fresh pasta sauce w/ garlic, peppers, summer squash, broccoli...whatever's ripe, cooked fast in some white wine with some Parmesan and lots of basil thrown in at the end. Dump in some cooked, bite-size pasta. We call it Kitchen Sink Primavera, lol. When we get sick of that, we'll dry them...halved and sprinkled w/ salt, peppers and herbs/garlic of choice. Nice to have in Feb.

Try growing the cutest eggplant, Fairtale Eggplant.

The fruits are the size of your thumb. Beautiful little thing, also creamy delicious.

dcarch

I love eggplant. Wish I was your neighbour.

Eggplant and Tofu
adapted from: Food 4 Wibowo

Ingredients:

5 medium Chinese eggplants
1 package firm tofu cut into 1 inch cubes
3 tablespoons oil
8 cloves garlic, finely chopped
8 slices ginger, finely chopped
1 stalk lemon grass (white part only),
sliced in half and bruised
6 green onions, finely chopped
1.5 tablespoons chili paste (I used Sambal Oelek)
1/2 chicken broth

Sauce:

3 tablespoons soy sauce
1.5 tablespoons Shaoxing cooking wine
1 tablespoon Thai Sweet Chili sauce
1 tablespoon rice wine vinegar
1.5 teaspoons sesame oil

Directions:

Cut eggplants length wise and then cut each half into 2-inch pieces.
Combine all the sauce ingredients together in a small bowl and set aside.
Stir fry garlic, ginger, lemon grass and eggplants over medium heat in a heavy bottom pan or a wok for 4 minutes until the eggplants absorb the oil and begin to soften.
Add in tofu, green onion and the chili paste and cook for another 2 minutes.
Add the sauce and mix carefully to combine all the ingredients.
Add the chicken broth and cover the pan with a lid, lower the heat and simmer for 6 minutes.
Sprinkle with chopped green onion. Stir one more time and serve.