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Post by Bad Snorkasaurus on Aug 14, 2021 16:06:05 GMT
I watched a show on NHK World channel (from Japan and on my DirecTV package) all about the very best way to cook eggplants.
Apparently eggplants have someting in them, enzymes or something, that produce an amazing flavor called umami that is so delicious it is nearly addictive. Shiitake mushrooms are loaded with it.
But the reactions that produce maximum umami in eggplant only happen when cooked just right. And eggplant is very easy to overcook. As I found out a year or so ago when I sliced one up, brushed it with olive oil/salt/pepper and grilled it. And it had very little flavor.
Slicing or cutting open the eggplant somehow just destroys the "umami factor" and prevents the correct breakdown from happening.
It turns out the best way is to get some smaller eggplants that will fit whole in a big, deep skillet. No oil. Pre heat the skillet up real good to High, put the whole eggplant in and cover with a glass lid.
3 minutes on one side, turn and 3 minutes on another then 1-2 minutes each on the other two sides.
The high heat activates the umami.
The master chef took it out, made a lengthwise slit and put butter pats and soy sauce in it. The soy sauce started bubbling right in it!
The panel raved about it. I plan to try this method soon. It did look so good.
The whole show (a special I think) was entertaining and also made me miss watching the original Japanese IRON CHEF.
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Post by divtal on Aug 14, 2021 18:55:32 GMT
Oh, I have to try that.
Not long ago, I was discussing eggplant with foodie friends. We decided that eggplant is a cruel "tease." The deep, glossy color and graceful shape are a thing of beauty from Mother Nature. How can it not be good? But, it disappoints, with little flavor and a weird texture.
I certainly don't associate it with umami, but if it comes close to Shiitake, or any other mushroom, I'm in!
Thanks.
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Post by wickedkittiesmom on Aug 14, 2021 20:14:35 GMT
I prefer to call them aubergines, never liked the name eggplant. I've baked the baby ones in the oven with other veggies. I love moussaka but would never attempt to make it.
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Post by enigma72 on Aug 14, 2021 20:51:15 GMT
Eggplant parmesan is very good
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Post by Bad Snorkasaurus on Aug 15, 2021 4:49:36 GMT
Oh, I have to try that. Not long ago, I was discussing eggplant with foodie friends. We decided that eggplant is a cruel "tease." The deep, glossy color and graceful shape are a thing of beauty from Mother Nature. How can it not be good? But, it disappoints, with little flavor and a weird texture.I certainly don't associate it with umami, but if it comes close to Shiitake, or any other mushroom, I'm in! Thanks. Couldn't agree more. It sure does look pretty and tasty. But the taste or lack thereof was so disappointing I only grilled it the once. The method from the show looks to be much more promising. They also made one and instead of slitting it, the chef peeled the skin off in strips. He had a small bowl of cold water to dip his fingers into each time before he would strip some more skin off. I don't think I'll try the skinless version as I burn my fingertips enough when handling hot food.
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Post by Bad Snorkasaurus on Aug 15, 2021 4:55:58 GMT
I prefer to call them aubergines, never liked the name eggplant. I've baked the baby ones in the oven with other veggies. I love moussaka but would never attempt to make it. Your post is the first time I have ever heard it called that. I looked it up on Youtube and it does have a nice ring to it. I also learned its technically a berry.
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Post by Bad Snorkasaurus on Aug 15, 2021 4:59:20 GMT
Eggplant parmesan is very good I love parm so I'll look up a recipe for that and fix it after I've tried the pan method. Thanks, enigma.
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Post by onethreetwo on Aug 15, 2021 5:40:47 GMT
Eggplant parmesan is very good I'd love to try a good eggplant parm. I had some at Olive Garden and it was super bland. |
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Post by wickedkittiesmom on Aug 15, 2021 11:41:39 GMT
I prefer to call them aubergines, never liked the name eggplant. I've baked the baby ones in the oven with other veggies. I love moussaka but would never attempt to make it. Your post is the first time I have ever heard it called that. I looked it up on Youtube and it does have a nice ring to it. I also learned its technically a berry. I lived in Greece for a short time in the 1970's and all the Europeans called them aubergines - that's where I picked up the name. "Eggplant" always put me off.
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Post by NJtoTX on Aug 15, 2021 12:03:17 GMT
Will try. To pick an eggplant, look for the flattest belly-button innie. A deep innie can be a bitter eggplant. Found it on DirecTV channel 322. Japan's Top Inventions: Umami Seasoning, 15 minute show. On at 10:25 ET today and Channel 2049 at 6:25 pm. Also found this. www3.nhk.or.jp/nhkworld/en/ondemand/video/4031009/My favorite way to cook eggplant is on the charcoal grill. Slices or skewers. |
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Post by Jep Gambardella on Aug 15, 2021 12:27:46 GMT
My mother used to prepare them like this: cut it in half (lengthwise), then scoop up the interior, chop it up in small pieces, cook it with ground beef, fill the empty shells with the mixture of ground beef and the eggplant pulp, then bake it in the oven, with a bit of cheese on top. It was really good. I’ve attempted to replicate it but it never worked out quite as well.
In the rare occasion when I do buy eggplants, usually I cut it in round slices and either fry them or bake them with a bit of olive oil on top. I have also chopped them up and stir-fried them with other vegetables.
Babaganoush, the Lebanese eggplant paste, is a favourite, but I would never try to make it at home.
The French word for eggplant is “aubergine” by the way.
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Post by nutsberryfarm 🏜 on Aug 15, 2021 16:57:49 GMT
My mother used to prepare them like this: cut it in half (lengthwise), then scoop up the interior, chop it up in small pieces, cook it with ground beef, fill the empty shells with the mixture of ground beef and the eggplant pulp, then bake it in the oven, with a bit of cheese on top. It was really good. I’ve attempted to replicate it but it never worked out quite as well. In the rare occasion when I do buy eggplants, usually I cut it in round slices and either fry them or bake them with a bit of olive oil on top. I have also chopped them up and stir-fried them with other vegetables. Babaganoush, the Lebanese eggplant paste, is a favourite, but I would never try to make it at home. The French word for eggplant is “aubergine” by the way. aubergine: best color for a men's suit too.
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Post by enigma72 on Aug 15, 2021 17:07:21 GMT
Your post is the first time I have ever heard it called that. I looked it up on Youtube and it does have a nice ring to it. I also learned its technically a berry. I lived in Greece for a short time in the 1970's and all the Europeans called them aubergines - that's where I picked up the name. "Eggplant" always put me off. You have lived all over. Lol In Greece, Were you in college? |
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Post by wickedkittiesmom on Aug 15, 2021 20:30:14 GMT
I lived in Greece for a short time in the 1970's and all the Europeans called them aubergines - that's where I picked up the name. "Eggplant" always put me off. You have lived all over. Lol In Greece, Were you in college? No - I just ran off to Greece after college with an older Greek man, I thought I was in love but I was just "in lust" and luckily realized what a stupid fool I had been. Well I learned my lesson, no regrets - its ok to be dumb like that when you are young.
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Post by enigma72 on Aug 16, 2021 3:49:30 GMT
You have lived all over. Lol In Greece, Were you in college? No - I just ran off to Greece after college with an older Greek man, I thought I was in love but I was just "in lust" and luckily realized what a stupid fool I had been. Well I learned my lesson, no regrets - its ok to be dumb like that when you are young. you've led such an interesting life! thank you for the info. fascinating life!
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Post by wickedkittiesmom on Aug 16, 2021 13:01:33 GMT
No - I just ran off to Greece after college with an older Greek man, I thought I was in love but I was just "in lust" and luckily realized what a stupid fool I had been. Well I learned my lesson, no regrets - its ok to be dumb like that when you are young. you've led such an interesting life! thank you for the info. fascinating life! Not really, I had the average amount of "adventures" when I was a young woman, now I look back and laugh at how dumb I was at times. I like having a nice boring life now that I'm an old woman.
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Post by goz on Aug 16, 2021 22:02:58 GMT
I adore aubergine and use them in many ways. I had a Greek Uncle and stayed with his sisters in Athens for a while and learned lots of recipes. After moussaka and stuffed eggplant, my favourite is 'crumbed aubergine'.
Because eggplant used to have a bitterness to it, it was traditional to salt it and wash however I have found that the modern varieties of eggplant no longer need this treatment and in fact is is healthier and moister NOT to do anything except cut the eggplant in rounds about half an inch thick (12 mm) and pat dry with kitchen paper. I put them in a plastic bag with flour and shake, then dip in egg beaten with a little milk and then breadcrumbs. Sometimes I put parmesan cheese in the crumb mix leave to sit for half an hour, then fry in lots of oliveoil. It seems to soak it up however we now know that oliveoil is so good for us that this dish gives us more than our daily dose and it SO moist and delicious. You know it is cooked when the outside is brown both sides and the inside goes kind of translucent instead of creamy white.
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Post by NJtoTX on Aug 17, 2021 2:33:49 GMT
"3 minutes on one side, turn and 3 minutes on another then 1-2 minutes each on the other two sides."
Got my eggplant. The 3 sides should be interesting.
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Post by sweetpea on Aug 17, 2021 17:24:38 GMT
you've led such an interesting life! thank you for the info. fascinating life! Not really, I had the average amount of "adventures" when I was a young woman, now I look back and laugh at how dumb I was at times. I like having a nice boring life now that I'm an old woman. You're me, both before & after.
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Post by NJtoTX on Aug 19, 2021 22:45:25 GMT
Tried it. Pretty good. Cast iron skillet. May have been slightly too thick - Glass lid almost closed.
I don't do butter or soy sauce, though. Putting a little salt on a few bites.
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