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Post by cooly44 on Aug 31, 2019 23:17:25 GMT
Those precious purple beauties are plentiful this time of year. I’ve been eating eggplant steak and stuffed eggplant. Any other fans out there and any favourite recipes?
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Post by wickedkittiesmom on Aug 31, 2019 23:22:58 GMT
Moussaka (I don't make it but I've ordered it in Greek Restaurants)
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Post by llanwydd on Sept 1, 2019 0:10:32 GMT
Here is my favorite eggplant recipe. I have followed this recipe when I cooked for guests. It went over very well. This guy is really funny and great fun to watch.
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sunshine
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Post by sunshine on Sept 1, 2019 23:50:55 GMT
We like to put some olive oil and salt on sliced eggplant and bake it in the oven.
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mmexis
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Post by mmexis on Sept 2, 2019 1:15:19 GMT
no eggplant at any time in any way. Nope nope nope nope.
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Post by wickedkittiesmom on Sept 2, 2019 9:13:06 GMT
We like to put some olive oil and salt on sliced eggplant and bake it in the oven. This sounds like something WDK and I would like, how long and at what temperature do you bake it ms.sunshine? I would like to try it with the baby eggplants I see in the store. Thanks!
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sunshine
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@sunshine
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Post by sunshine on Sept 2, 2019 14:15:24 GMT
Hey WKM! It always says to 'brine' the eggplant slices for 30 minutes in salt water, but I never do. 375 oven I put aluminum foil down on a cookie sheet, brush both sides of the eggplant slices with oil. Bake for 10-15, flip and do another 10 minutes. You can do round slices, which is what I do, or cut them lengthwise. Good luck!!
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Post by wickedkittiesmom on Sept 2, 2019 14:56:59 GMT
Thanks!!!! Its sounds like something I can do, maybe I'll slice a zucchini as well as a baby eggplant and bake them together.
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Post by Jep Gambardella on Sept 2, 2019 15:46:58 GMT
I like eggplant. If I liked to cook, which I don't, I would buy eggplant all the time.
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Deleted
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Post by Deleted on Sept 2, 2019 19:53:31 GMT
I don't work with eggplant very often. In all the restaurants I've worked at, it's subtly managed to slip past most of my menus. I only know how to give it the Italian or the Indian treatment.
The Italian treatment works one of two ways: slicing it lengthwise, giving it the flour and egg wash treatment (breadcrumbs not necessarily necessary) and shallow frying them. Then using those newly breaded fried sheets of eggplant as a substitute for pasta sheets in a lasagna (or maybe a moussaka). I would recommend that for smaller portions, like going solo. If you're doing a big ass tray of lasagna, I'd say slice the eggplant the same, salt them and rest on some paper towel. That'll give them flavor and stiffen them a bit so they don't completely disintegrate while baking. Zucchini works the same way for this.
The other thing I know how to do is cut, salt and roast them with other vegetables (bell pepper, zucchini, caramelized onion) and toss them all together like a medley. Maybe toss it all together with some cooked quinoa and make a salad, salt and olive oil and maybe white wine vinegar as dressing.
Or do Indian. Microwave the shit (and I really mean the shit) out of them for 10 or so minutes after poking some holes in it. Do up a little pot with oil, some onions, ginger garlic paste (or just chopped ginger and garlic), a chili, some cumin seeds, a little store bought Garam Masala, some diced tomato and then the eggplant. By this time you just gotta squeeze the eggplant out from between its skin into the pot. Don't even have to cut it up or chop it.
I know one other trick up my sleeve and it's not mine. Eggplant crab cakes. Behold:
Failing that, you could always slice them into really thin coins, salt them and bake them and see if they come out resembling chips.
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Post by divtal on Sept 2, 2019 22:28:44 GMT
no eggplant at any time in any way. Nope nope nope nope. I'm not quite that adamant about it. But, I don't think that it has any flavor of its own, to contribute to a dish. And, I don't find the texture to be very pleasant. Its most endearing quality is how it looks, raw and unpeeled. Beautiful color, and shine!
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Post by NJtoTX on Sept 3, 2019 15:41:43 GMT
Love eggplant, and I know the salting is to get the moisture and any bitterness out, but it still tastes way salty when I salt them.
My favorite is skewered over coals.
Oh, and avoid the ones with a deep dimple at the fat end.
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Post by sweetpea on Sept 3, 2019 17:09:38 GMT
eggplant parmigiana
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Post by goz on Sept 4, 2019 3:28:05 GMT
I adore eggplant.
For those who think that they have to salt them I am here to tell you that ( at least here in Australi) that is no longer necessary due to the improvement in breeding eggplant varieties. it was to remove the same bitter acid that is still in kale and most modern day eggplants ( unless you use the old varieties in your garden) the commercial varieties can just be sliced or cooked and eaten for a delicious sweet flavour.
My three fave recipes are Moussaka, floured, egged and crumbed and fried in olive oil, and just plain fried in oliveoil either in slices or cubes where you fry to golden as a side or vege on the plate especially with lamb fritters or steaks.
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Post by Morgana on Sept 4, 2019 8:51:07 GMT
Those precious purple beauties are plentiful this time of year. I’ve been eating eggplant steak and stuffed eggplant. Any other fans out there and any favourite recipes? I love eggplant - I make it with chicken. Another favourite recipe of mine is Baba Ghanouj - it's a dip made with eggplant and tomato and I love it with flat bread. Here's a link if anyone is interested (just to be clear I'm talking about the Baba Ghanouj with tomatoes. There is another kind, with tahini instead of tomatoes, that we call Moutabil, but for some reason they are callingBaba Ghanouj) : linkhttps://www.akitcheninistanbul.com/recipe/syrian-baba-ganoush/
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Post by nutsberryfarm 🏜 on Oct 2, 2019 21:41:19 GMT
eggplant lasagna!
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Post by cooly44 on Oct 2, 2019 23:13:29 GMT
I made stuffed eggplant last week. My guests adored it. The thing is that it gets better after a few days in the fridge.
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Post by TheOriginalPinky on Oct 8, 2019 17:04:52 GMT
Hey WKM! It always says to 'brine' the eggplant slices for 30 minutes in salt water, but I never do. 375 oven I put aluminum foil down on a cookie sheet, brush both sides of the eggplant slices with oil. Bake for 10-15, flip and do another 10 minutes. You can do round slices, which is what I do, or cut them lengthwise. Good luck!! I lightly sprinkle the slices with salt, put in a colander, weight them, and it draws out excess water. Then I ddip in flour, do an egg wash, coat with breadcrumb, and fast-fry them in hot oil, drain. The oil doesn't penetrate.
I always did round slices, but my mother-in-law does lengthwise, and I have to say, I like them that way!
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