Version Date: December 4, 2012
If you're looking for yet another way to cook eggplant in an
especially delicious way, you've come to the right page. Or, if you're
the way I used to be, you may be that mother planning a dinner for the
tattooed guy chasing after your daughter, hoping to discourage him.
("Oh, Thomas, shall I call you Tom? Well, Jenffer just loves my
eggplant dish, and you know, Tom, I've taught her how to make it and
she usually helps, but this time she couldn't. I hope you like it.") If
you're in the latter situation, sorry. This dish is surprisingly good.
Even though it is meatless, it tastes as if it has hamburger in it. It
has just the right amount of chewiness, too. (As you probably know,
some veggies when cooked turn to mushy glop that lacks chewing
Oh, and I've been informed that this dish is really healthy for you.
But make it anyway, because it tastes good. The quantities listed here
make enough Eggplant Robaire to serve four as a side dish, and perhaps
three or four as a main dish (especially with company, since you're
going to serve pie and ice cream for dessert, anyway).
Preparation time is about 10 to 20 minutes, depending on whether you
use a food processor or cut up the ingredients by hand. Cooking time is
another 10 to 20 minutes, depending on how much liquid you start with
(the ingredients can be a bit watery). All in all, this qualifies for a
30-minute meal, especially if you take the speed tip discussed below.
- One half a large eggplant (about a pound)
- 3 eggs
- 2 Roma tomatoes
- 4 ounces cheddar cheese
- 1/2 can of pitted black olives
- 1 teaspoon of garlic
- 1/2 teaspoon of onion powder
- salt and pepper
- olive oil
Wash the eggplant and tomatoes. The eggplant, tomatoes, cheese, and
olives need to be chopped into small pieces about one eighth of an inch
on a side. The garlic should be chopped very fine. If you use a food
processor, chop up the items separately, especially the cheese, since
its density and hardness requires its own chopping. For all chopped
ingrediencts, if you do use a food processor, use the pulse mode and
chop carefully so that you don't chop too finely. Drain the olives so
that little liquid is included.
After the vegetables and olives have been chopped appropriately, put
the three eggs into the food processor and give them a zip or two to
homogenize and liquify them.
In a mixing bowl, combine the vegetables and seasonings, and pour the egg mixture over the top. Stir thoroughly.
Pour a drizzle or so of olive oil into a frying pan and turn on the
heat. Pour the eggplant mixture into the pan. Cook uncovered, stirring
occasionally. Cook until the liquid has cooked away and the egg is
cooked completely. Approximate time is ten minutes.
Place in a dish, serve, and enjoy.
What will make this dish extra yummy is the addition of pickled
artichoke hearts. Yes, I know I recommend these in other recipes, but I
do so because they add that special zing--that tangy zip--that makes
your taste buds stand up and sing.
Tips for the Inexperienced or Hurried
If you are really in a hurry, put all the ingredients in the food
processor together, with the understanding that you'll be using
shredded cheese from the grocery store. If you don't want to chop fresh
garlic, you can get it in a jar already chopped up. Or if you
really must, you can use garlic powder along with the onion powder.
Theoretically, you could use a microwave oven, although this has not
This is a chameleon dish: It can be served as either a main dish or a
side dish. As you can see in the photo, as a main dish you can
accompany it with tomatoes (for the glutamate, that added natural
flavor enhancer found in tomatoes) and string beans, carrots, or even
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If you found this recipe interesting, please see the following:
Yummy Brussels Sprouts
When Upscale Hotdogs Go Wrong
Tasty Tofu Robaire
2012 by Robert Harris | How
to cite this page
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About the author:
Harris is a writer
and educator with more than 25 years of teaching experience at the
and university level. RHarris at virtualsalt.com