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Discussion in 'Food Forum' started by VictorLouis, Apr 14, 2005.
Besides adding chunks of it to spaghetti sauce, that is.
Me and the wife love Eggplant...
I do have a real good recipe...
Later on I'll type it up... We're watching a movie now...
Victor, like almost every veg., eggplant is excellent when roasted. What makes roasted vegetables so special is the high temp baking which carmelizes the sugars in the veggies. No other taste can compare.
You need a large baking pan (I like a shallow glass cake pan); extra virgin olive oil; salt; fresh thyme (optional).
Pre-heat oven to 425º or 450º (yes, that hot)
Remove the leaves and the top, and wash the skin
Slice in 1/2 to 3/4 inch discs
Drizzle olive oil on bottom of pan, you don't need to make a bath of the oil
Spread the thyme stems in the pan w/leaves on
Place discs of eggplant so they are in one layer (best you can), sprinkle a bit more oil and salt over them
Bake for 30-45 minutes, shaking the pan a few times and flipping the discs once
You are done when the meat is well browned
You can optionally remove the skins, but I like the chewy texture of the eggplant skins, and they hold the cut discs together well.
When you are done, discard the thyme (stems & leaves), now dark and shriveled.
Serve hot, warm, or at room temperature never serve chilled.
There is nothing finer than roasted vegetables. You can gang several ones in the same pan, sometimes holding back the quick cookers until the longer cooking ones have had time to start.
and more I can't think of right now . . .
An excellent book which describes the process is Mark Bittman's large volume (may be called How To Cook Everything).
Thirties, that sounds yummy!
Bill, I'm looking forward to it.
Flour, crackers, butter and a frying pan....
one of the easiest most tasty ways is to fry in butter or olive oil after an egg wash and then dreging in italian breadcrumbs. have a little marinera sauce for dipping. simple as pie and delicious....groundhawg
ps make sure to soak your your eggplant in some water with a little vinegar or lemon juice added. this will keep it from turning brown.
Will certainly be doing so, but more is always appreciated.
Cut it into small cubes.
Take a wok, get it to medium high heat, add some olive oil, minced garlic, chili flakes, and some (1 tablespoon) fermented black beans (Dow See, get a bag at an oriental grocery store) Add the eggplant, saute until it starts to turn soft. Add cornstarch and water thickening, with soy sauce to taste. Cook until the cornstarch has made a sauce, serve over rice.
Cut 1/2" slices long ways brush with olive oil season with salt , pepper , and italian seasoning and grill ! When fully cooked i like mine sprinkled with parmesan cheese
Also works great with Zucchini and fresh asparagus
Roast 2 large eggplants (roast whole in a hot oven till they collapse, be sure to poke holes in them with a fork prior to roasting). Cool, scoop out flesh and mash. Add chopped garlic, 1/2 cup tahini (sesame paste, could substitute peanut butter), juice from 1 to 2 lemons and salt. Mix well and chill. Spread on a plate and drizzle on some EVOO just prior to service. Great appetizer served with grilled pita bread.
Garweh, just curious, do you scrape and pick out the seeds from the cooked flesh or not?
I have found that the seeds in older/larger eggplants can screw up a dish such as you describe. The young/small eggplants' seeds are not nearly as bothersome.
ps: crushed walnuts added to the flesh before blending is another way to make the dish creamy. And if you don't mind the elbow grease, hand mashing the whole thing with the back of a spoon in a bowl or usiung a large mortar and pestle actually yields a better texture than a blender or food processor does. And bake those puppies until the skin begins to burn much more interesting flavor will result.
If the seeds are especially large and "toothsome", I will indeed pick them out and discard them. Like everything else in cooking, the cook must taste and make decisions on the fly.
Hate blenders and food processors. Love mortar and pestle.
Peel and cube the eggplant into 3/4 inch cubes. Par-boil the cubes in lightly salted boiling water for 3 minutes. Drain and use the cubes instead of oysters in your favorite oyster stew recipe. It will taste just about the same as your usual recipe, only sweeter.
I invented this...
Two medium/large onions halved, sliced 1/4" and sauteed golden in a large non-stick skillet...
Smash, medium dice, 5-6 cloves of garlic and cook them with the onions...
Peel and quarter a medium Eggplant lengthwise, then make 3/4" slices...
That'll get you nice big pieces... They'll cook down some...
Toss the eggplant pieces in with the onions and garlic...
Stir in a can of "Del Monte Diced Tomatoes with Basil, Garlic and Oregano"...
Add 1/4 cup of red wine or 3 tablespoons of red wine vinegar...
Add 1/2 teaspoon of dried italian herbs, garlic powder, fresh ground black pepper,
salt (to taste)...
Get a lil' medieval with the garlic powder... a generous tablespoon ++/-...
Caution on the dry herbs...
If you over-do them, the dish gets too perfumey...
Stir, cover, and simmer, for 25 minutes on medium..
Uncover, transfer mix to oven safe serving dish, add a nice amount of grated/shredded
Parmesan cheese on top and put under the broiler so the cheese gets brown and delicious looking...
Serve with some extra grated Parm at the table cause it's really good added till you get the right amount...
To be sure there's "enough" Parm in the dish I'll usually shake/stir some into the mix
before putting on the top cheese...
This is bam-bam-bam once you do it a few times...
The mega variation to this dish, is to pull the meat off of a fresh, juicy rotisserie chicken
and "fold it in" gently near the end in large chunks...
Let it simmer together for a few minutes and then serve...
That's what I did in this photo...
I added some canned roasted red peppers, and cubed Swiss Cheese too...
See the melty/chewy cheese on top?
Serve this with great mashed potatoes and you'll be in heaven...
Do either of these two dishes if you ever have to do the "covered dish" thing...
yep i would go with the fried eggplant parmesan it is the best way to eat the egggplant. but remember slice thin and salt it then put on rack so excess moisture will drip off. then put in egg wash dip in seanoed flour or bread crumbs pan fry or saute then coat with marinara parmesan and motzz. put in oven for a few min till cheese is melted and enjoy.
Grilled eggplant with provolone is good and couldn't be easier.
Slice the eggplant into "patties" about 1/4" or so thick. Lay the slices out on paper towels and lightly salt. This will draw the water out. I'm surprised I didn't see this step mentioned as it keeps eggpalnt from being soggy in most recipes.
mop the moisture off the slices after 15 minutes or so. Brush with olive oil and season to taste, Put on grill on medium for about 10-12 minutes. Flip and after about 10 minutes, place a slice of provolone on each piece. Give it about 5 more minutes, and then enjoy. If you want, you can add a dollop of your favorite pasta sauce.
THe cook times are a re rough guess. I pretty much make it up as I go each time.
Dang Bill, I hate people like you...;f
Another simple variation for the grill --
Slice medium thick. Brush with good EVO and Balsamic Vinegar. Salt and Pepper. Grill until just barely soft.
Works with Eggplants, and other squashes.