Thank you! I will get brave enough to try this. I've been wanting to try eggplant for a while.
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| Eggplant! http://forum.homeschoolchristian.com/viewtopic.php?f=18&t=1300 |
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| Author: | Anna1111 [ Mon Oct 15, 2012 8:33 pm ] |
| Post subject: | Eggplant! |
A quick eggplant overview, and a recipe or two (on request) When buying eggplant, go for pretty. Black, glossy, beautiful, flawless. (Unlike some other produce, flaws can be a sign of spoilage). Eggplant can have a slight bitter edge - for this reason, many cookbooks recommend salting it & letting it sit for 1/2 hour, then rinsing/blotting to remove "bitter juices." I never do that. My experience is that American eggplant - those huge, beautiful ones - are bred to be not-so-bitter - so I find the step unnecessary. Besides that, removing the bitter from eggplant is like removing the bitter from coffee - it's part of what gives it character! (Small eggplant & ones I've found abroad are sometimes noticably more bitter in my experience - but that's fine with me, too) Eggplants are ultra-absorbent. They soak up oil like you wouldn't believe. And most classic old-world recipes take full advantage of this. Rich & velvety are words often used to describe classic eggplant dishes. So, you have your choice - authentic & rich, or healthier and not-so oily - your call. Here are a couple of my (many) favorite preparation methods: Slice eggplant about 1/2 thick into rounds. Lay on foil-lined cookie sheet. Dip slices in oil, or Brush or spray with oil (dip if you like rich, velvety - spray if you're going for healthier - brush if you want medium- but be sure to use SOME oil for good results - and a three-second spray probably won't be enough). Turn on broiler and broil slices till golden or medium brown - flip & do other side. Salt or garlic salt. Serve with fork& knife (or fingers ; ) For extra decadence, top with a dollop of Greek yogurt. Mediterranean Eggplant good to make ahead and freeze – I think it improves with age 1 bag 3 Pepper & Onion mix (or 1 of each, chopped) 1 T garlic 2 (4 oz) cans sliced mushrooms Add to slow cooker with 1 cubed eggplant 1 (26 oz) jar spaghetti sauce 1 15 oz can chickpeas (garbanzos), rinsed & drained 1 – 2 tsp dried rosemary 1 -2 tsp Italian seasoning (omit if your spaghetti sauce is extra-flavorful) Generous dashes of parsley Stir in (I added this before reheating) About ¼ cup capers, with some brine to sufficient saltiness. If you're fresh out of capers, green olives or kalamatas may be used to good effect Serve with Rice & Salad (was Couscous or polenta) Leftovers make good vegan pizza topping! Turned on High 2 1/2 to 3 hours (for best results, stir & check at 2 1/2 hours). The eggplant should start to "melt" into the stew a little - and not be too white-looking when done. |
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| Author: | Tory [ Mon Oct 15, 2012 8:44 pm ] |
| Post subject: | Re: Eggplant! |
Thank you! I will get brave enough to try this. I've been wanting to try eggplant for a while.
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| Author: | Anna1111 [ Mon Oct 15, 2012 8:49 pm ] |
| Post subject: | Re: Eggplant! |
I meant to mention & forgot - the salting method also reduces the absorbency a bit. Hope you enjoy it! |
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| Author: | laurajean [ Mon Oct 22, 2012 1:50 pm ] |
| Post subject: | Re: Eggplant! |
I LOVE eggplant!!! Here is a good - and easy - eggplant recipe. BREADED EGGPLANT SLICES 1 medium eggplant (about 1 lb) 1/2 cup dry breadcrumbs 1/4 cup grated Parmesan cheese 1 bottle (8 oz) Italian salad dressing Cut eggplant into 1/2 inch slices. In a shallow bowl, combine breadcrumbs and Parmesan cheese (If you don't like/want the cheese, just add some more breadcrumbs). Place salad dressing in another bowl (If you are counting calories, you can use fat-free dressing, but the regular is better!). Dip eggplant into salad dressing, then coat with crumb mixture. Arrange in a single layer on baking sheets coated with non-stick spray. Bake at 450 for 12-15 minutes or until golden brown, turning once. |
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| Author: | Sis [ Mon Oct 22, 2012 3:05 pm ] |
| Post subject: | Re: Eggplant! |
I admit I haven't eaten a LOT of eggplant but it seems to me that the smaller ones are better. I do like to leave the skin on as one of the reasons I even WANT to eat eggplant is for the pretty color. I might have to do a taste test between the larger ones and the smaller ones one of these days. 
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| Author: | LindaS [ Tue Nov 06, 2012 2:17 pm ] |
| Post subject: | Re: Eggplant! |
I used to have an Eggplant dressing recipe, I think it came from what used to be WYatt's cafeteria. |
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| Author: | Martha R. [ Sun Nov 11, 2012 8:38 am ] |
| Post subject: | Re: Eggplant! |
I LOVE eggplant! Thanks for posting. |
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| Author: | Briva [ Mon Nov 12, 2012 7:24 am ] |
| Post subject: | Re: Eggplant! |
I loved when my mom made fried eggplant, she used to dip them in beaten egg, then crackermeal. She prepped the eggplant slices first in salt then rinsed and pat them dry. She used these fried slices in her eggplant parmesan, too. |
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