I was buying groceries the other day and came across a pile eggplants that looked really fresh and gorgeous that I couldn’t resist picking one up. I did it despite the fact that I have absolutely no idea what to do with it… just that it looked so… perfect, that I decided I wanted to get it.
Does anyone have any yummy recipes for making an eggplant? I also have some chicken and beef in the fridge for the recipe if needed.
I too think eggplants are beautiful, but I hate eating them. My advice is to put it in a lovely bowl or on an attractive placemat and just enjoy looking at it.
Pah. I use them in every stirfry and tomato-based pasta sauce I make.
First wash them and chop the ends off. Slice into 1/4-1/2 inch thick slices. A quick saute in butter, olive oil, garlic and chili and you can put them in just about anything.
Slice it crosswise into very thin circles and press each slice lightly between two paper towels to get some of the moisture out. Then dip them in milk and flour, saute them in olive oil, and nosh. Dunking them in ranch is optional but also delicious.
You need your eggplant, a large caliber handgun, and a shot of good whiskey. Set up the eggplant as a target in a suitably safe location, pace off a sporting distance, say fifty feet. Load handgun with hollowpoints. Kill the vile vegetable. Unload weapon. Celebrate with the whiskey.
This is pretty much how I cook and eat them. I do add a little seasoning to the flour, and sometimes use sesame oil instead of olive, but the procedure is the same.
You can make eggplant parmigian. You can grill them, (blanch them first). You can make eggplant sandwiches.
I just got three gorgeous eggplants from my garden. I’ve gotten a lot of Oriental eggplant also. And I’m up to my ass in three different types of squash!
I have always done this first, before anything else: Peel, slice, and lightly salte. Reassemble the eggplant into a stack, then put a plate on top and a weight, like a can. Do this is a pan or something to catch all that nasty black water that runs out of it. Then dust off the eggplant and do whatever you’re going to do. Makes the taste much milder and less likely to offend the delicate tastebuds of those who claim they don’t like it.
Me, I like to marinate the slices in a blend of lemon juice, olive oil and garlic, then grill until tender. Yum.
I never got the whole “blanching” thing. I just do like everyone’s said, except I cut the eggplant into one-inch cubes, add a load of garlic, use very little oil or butter but stir fry the combo in a teflon saucepan, add spices such as chile pepper and a little liquid (chicken stock is good, also soy sauce) if it starts sticking or burning) and voila–szechuan garlic-egglant. Yum! and rather healthful.
Rubystreak, how long does “tender” usually take? And how long do they marinate for?
And what are you doing up at this hour? Have you stayed up, or have you gotten up early? (Me, the latter.)
I’m way too lazy to slice, salt, stack, weight, dip, fry, etc. What I do is much simpler: Just dice it up into 1/4 inch cubes, toss with a little olive oil, salt and pepper and roast in pre-heated oven for around 20 minutes (or until done).
I can never remember what the heat is supposed to be or how much time it takes, so I crank it up to around 400, and check every 8-10 minutes, making sure to turn the pieces when they start to get brown. You’re trying to get some color in them without letting them get too mushy.
I use this as a side dish with any kind of main course. I like how the skins get just a bit chewy, and the flesh is soft and a little sweet. There’s a trace of bitterness too (which bothers some more than others) but I find the salt offsets it enough that it doesn’t bother me.
Another way to do this is go to half and half with a sweet potato or yam in the same sized dice.
I love eggplant. Usually, I peel it, cube or slice it, cook it with onions in a little oil (eggplant soaks up oil like a sponge, so if you’re watching calories, use a nonstick pan) and add some sort of tomato sauce. Put some mozzarella and parmisian on top, heat it all in the oven until the cheese is melted, and enjoy.
Damn, but this looks good! Eggplant and Zucchini Casserole Recipe
Cut it into cubes. Throw it into a roasting pan along with some cut up tomatoes, onions, asparagus, and whatever other veggies you like. Drizzle with olive oil, sprinklw with salt and pepper, and roast in a 450 degree oven for 20-30 minutes. Delicious!
Do not salt it to draw off the bitter fluids. This is about 20 years out of date and just as valid as only eating pork well done to avoid a disease that hasn’t been evident for decades.
If you are frying eggplant it will absorb huge amounts of oil so just use the bare minimum. As the eggplant finishes cooking it releases the absorbed oil.
Sorry, I meant to add that salting eggplant to draw off fluid so that it will retain its shape when cooked is perfectly acceptable.
Do this, and make sure to use just a very thin coating of flour. Then use the eggplant slices as a replacement for the pasta in pretty much any lasagne recipe.
This is the basis for “boeuf & oeufplant” which is made by putting a cooked hamburger patty between two slices of breaded eggplant.
Here’s what I do:
Peel the eggplant.
Slice into 1/2 inch slices.
Dunk one side of each slice into olive oil.
Place slices, oiled side up, onto cookie sheet.
Sprinkle with salt, pepper, herbs.
Place under broiler for approx. 10 minutes (check it every couple of minutes for tenderness).
Optional: When eggplant is almost done, sprinkle with some shredded cheese and place under broiler to melt.
Mmmmm.
This but in a microwave. I microwave the egglant, scoop the meat out and cook it with the garlic and onions in olive oil. Pack it all back into the skin, add tomatoes, lemon juice and sugar on top, steam.
Folks who don’t like eggplant like this.