# Wanted: Eggplant recipies WITHOUT tomato! **URL:** \ **Category:** Cafe Society\ **Created:** [March 5, 2011, 1:14am UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548 "2011-03-05T01:14:15Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [March 5, 2011, 11:07am UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/21 "2011-03-05T11:07:05Z")
> [@lisacurl](#): > > You can also just cut the eggplant into “steaks” and grill 'em. I’ve done that on a George Foreman grill with some olive oil brushed on the eggplant, and it was awesome. There’s also one for the same with pomegranate molasses brushed on it and/or a yogurt/garlic sauce spooned over it. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [March 5, 2011, 3:12pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/22 "2011-03-05T15:12:03Z")
> [@Kkrose](#): > > MMmmm. [Eggplant with Garlic Sauce](http://allrecipes.com//Recipe/eggplant-with-garlic-sauce/Detail.aspx). Mmmm. Oooh, thanks for that link, I LOVE this at the Chinese buffet! Imma gonna make it. I usually saute some eggplant in a bit of oil and pour on a jar of Indian curry sauce of some sort, cover, simmer, serve over rice. And hope I didn’t get one of those bitter eggplants. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [March 5, 2011, 3:12pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/23 "2011-03-05T15:12:17Z")
> [@lavenderviolet](#): > > You’re sure you don’t have any allergy to eggplant? It’s closely related to tomato so be careful not to overdo it if you don’t normally eat much eggplant. Yes, positive I have no issue with eggplant. (As of right now - these things can change, of course). It’s a good thing I don’t seem to cross-react to things closely related to my allergens, otherwise there would be little left for me to eat at all. ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [March 5, 2011, 3:30pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/24 "2011-03-05T15:30:10Z")
If I’m going to put eggplant into curry, I’ll dice it and roast it first. That puts a sort of crust on it, so it doesn’t completely fall to mush when it hits the curry sauce. Or, cut the eggplants longways into thin slices, grill those, then roll them up with a mixture of feta, chili, and mint. ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [March 5, 2011, 3:37pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/25 "2011-03-05T15:37:33Z")
[Sichuan “fish flavored” eggplant](http://appetiteforchina.com/recipes/spicy-sichuan-eggplant-fish-fragrant-eggplant) is a more authentic version of the garlic eggplant above. My favorite is to salt, drain, cube and deep fry the eggplant. Then fry it again with Indian spices and some onion. Finally, add a bit of sugar and some lemon juice. It’s heavenly. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [March 5, 2011, 3:39pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/26 "2011-03-05T15:39:39Z")
I just cut them into rounds (no need to peel), turn on the broiler, put whatever I want to on top (goat cheese is a favorite, as is pesto) and broil until they get a little brown. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 5, 2011, 3:52pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/27 "2011-03-05T15:52:54Z")
> [@RealityChuck](#): > > Cut eggplant into slices about 3/4 in thick. Dip in egg and dredge in flour. Fry until golden brown [Video](http://video.about.com/vegetarian/Eggplant-Sticks.htm) for fried eggplant fingers. The Cajun class I took years ago recommended salting the pieces and letting the salt leech out the liquid. ---
**Author:** ![lisacurl](https://avatars.discourse-cdn.com/v4/letter/l/41988e/32.png) [@lisacurl](https://boards.straightdope.com/u/lisacurl)\ **Post date:** [March 5, 2011, 4:02pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/28 "2011-03-05T16:02:28Z")
I totally want fried eggplant now! 🙂 ---
**Author:** ![gardentraveler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gardentraveler/32/3576_2.png) [@gardentraveler](https://boards.straightdope.com/u/gardentraveler)\ **Post date:** [March 5, 2011, 4:09pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/29 "2011-03-05T16:09:34Z")
Pretty complicated, but very tasty. [This](http://community.cookinglight.com/showthread.php?t=52537) is a variation on Mollie Katzen’s Crispy Eggplant with Blue Cheese Sauce (I think the original is in the _Enchanted Broccoli Forest_). ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [March 5, 2011, 4:10pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/30 "2011-03-05T16:10:55Z")
Ok, really dumb question here - you can eat the rind/skin/peel of eggplants? (I’ve always had eggplant without it). ---
**Author:** ![Pyper](https://avatars.discourse-cdn.com/v4/letter/p/5f9b8f/32.png) [@Pyper](https://boards.straightdope.com/u/Pyper)\ **Post date:** [March 5, 2011, 4:50pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/31 "2011-03-05T16:50:40Z")
> [@TheTerribleTako](#): > > Heh, I was actually trying to recreate the age nasu dish from FuRaiBo, an izakaya chain in the Los Angeles area. My recipe is not an exact match, but it’s close enough for me. Being the scatter brain that I am sometimes, I haven’t written down the exact ratios I use, but I sometimes don’t measure and just go by instincts anyway, so tweak to your taste. Uh, yep, that’s the restaurant I was talking about too. 😛 ---
**Author:** ![Pyper](https://avatars.discourse-cdn.com/v4/letter/p/5f9b8f/32.png) [@Pyper](https://boards.straightdope.com/u/Pyper)\ **Post date:** [March 5, 2011, 4:54pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/32 "2011-03-05T16:54:16Z")
> [@Broomstick](#): > > Ok, really dumb question here - you can eat the rind/skin/peel of eggplants? (I’ve always had eggplant without it). Sure, you can. I’ve always eaten eggplant skin on, unless I was making a sauce where I wanted the eggplant to disappear. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [March 5, 2011, 5:17pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/33 "2011-03-05T17:17:16Z")
Next dumb question: I keep seeing stuff that I should salt and weight eggplant before using to remove excess juice/bitterness/water, yet the recipes never seem to mention that. Is the squeezing something I should do whether mentioned or not, or is it really optional unless otherwise specified? ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [March 5, 2011, 5:19pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/34 "2011-03-05T17:19:46Z")
Personally, I don’t think it’s necessary unless you’re doing something like frying where extra liquid is bad. However, the larger and older the eggplant, the more bitterness. But Cook’s Illustrated doesn’t usually do it and I don’t either. ---
**Author:** ![Zoinks](https://avatars.discourse-cdn.com/v4/letter/z/db5fbb/32.png) [@Zoinks](https://boards.straightdope.com/u/Zoinks)\ **Post date:** [March 5, 2011, 7:00pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/35 "2011-03-05T19:00:35Z")
There’s eggplant torta which is rather like an eggplant omelette, it can be done both [with](http://www.pandepanda.com/2007/03/eggplant-torta.html) and [without ground por](http://chowtimes.com/2010/06/12/filipino-cuisine-eggplant-torta/)k. ---
**Author:** ![SeaDragonTattoo](https://avatars.discourse-cdn.com/v4/letter/s/df705f/32.png) [@SeaDragonTattoo](https://boards.straightdope.com/u/SeaDragonTattoo)\ **Post date:** [March 5, 2011, 9:12pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/36 "2011-03-05T21:12:35Z")
I did the salting and waiting and rinsing thing. I thought I rinsed those slices quite well, and they still ended up nearly inedible. I had to add more to the dish to dilute the saltiness. I haven’t done that again. ---
**Author:** ![TheTerribleTako](https://avatars.discourse-cdn.com/v4/letter/t/ba8739/32.png) [@TheTerribleTako](https://boards.straightdope.com/u/TheTerribleTako)\ **Post date:** [March 5, 2011, 9:56pm UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/37 "2011-03-05T21:56:48Z")
> [@Pyper](#): > > Uh, yep, that’s the restaurant I was talking about too. 😛 🙂 Their dishes are awfully addicting, aren’t they? I’m still trying to figure out how to replicate their hanpen cheese. ---
**Author:** ![GilaB](https://avatars.discourse-cdn.com/v4/letter/g/8e7dd6/32.png) [@GilaB](https://boards.straightdope.com/u/GilaB)\ **Post date:** [March 7, 2011, 4:19am UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/38 "2011-03-07T04:19:39Z")
I don’t like the peel, and so I always remove it, but peeling is generally optional. I generally don’t bother with salting - modern eggplant hybrids are generally not particularly bitter. If you’re worried about the quality of yours (eg it’s sat around for a while), you might want to try it. Chunk, saute in olive oil with bell pepper strips, and serve with a garlicky yogurt sauce. Slice in rounds, brush with olive oil, roast for about 10 minutes on each side or until it browns, then top with topping of choice. Pesto is good, or yogurt sauces, or goat cheese (run under the broiler for a minute or two until the cheese gets browned a bit). Eggplant-sesame salad: roast an eggplant until it collapses. Let it cool for a few minutes, then peel, cut into bite-sized chunks, and toss with 2 tablespoons sesame seeds, 2 tablespoons soy sauce (less if yours is very salty), 1 tablespoon lemon juice, 1/2 tsp sugar, and a drizzle of sesame oil. ---
**Author:** ![F.Pu-du-he-pa-as](https://avatars.discourse-cdn.com/v4/letter/f/c89c15/32.png) [@F.Pu-du-he-pa-as](https://boards.straightdope.com/u/F.Pu-du-he-pa-as)\ **Post date:** [March 7, 2011, 5:01am UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/39 "2011-03-07T05:01:19Z")
[Georgian eggplant salad.](http://www.aboutgeorgia.ge/cuisine/vegetables.html?page=3) Totally the best thing ever. ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [March 7, 2011, 11:32am UTC](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548/40 "2011-03-07T11:32:44Z")
> [@Drain\_Bead](#): > > I used to just peel it, cut it in long strips, and deep-fry it. No breading, just toss them in the oil until they’re golden brown, then drain, salt, and eat. The way we make “vegetarian fish” at home is: batter egg, slice the eggplant along its axis, salt the slices, side-side on the egg, fry. It’s one of those dishes which defy the law of conservation of mass or something: we make a whole eggplant for lunch, maybe 1/3 of it gets eaten at lunch, yet there is never any around by the time next morning rolls by! And of course, you can always slice it against the axis instead of along it and make a large omelette. I think there are very few things out there a Spanish cook won’t try to make an omelette with. Oh: I can’t remember its name now, but something which is used in Catalan cuisine as a side veggie is roasted strips of eggplant and red pepper (not the really spicy ones!). Just cut the strips, place on a font with a tad of oil, roast. It can also be made with tomato, but Mom usually doesn’t. [Previous page](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548.md?page=1) [Next page](https://boards.straightdope.com/t/wanted-eggplant-recipies-without-tomato/573548.md?page=3)