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How to cook aubergine / eggplant?

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hey guys please excuse my english (im french) i would like to see how do you guys cook Aubergine in your area 9_9

 

show me your way to cook these ?

 

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Edited by Smithy Adjusted title for clarity (log)
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So many ways..

I like to slice then press, crumb them and fry to crisp to replace pasta in a lasagne.

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I like to slice them on the thick side.  Put slices between paper towels and microwave on high for about 3 minutes until they are cooked but still firm.  Now you can brush them with oil mixed with whatever seasonings you like and grill or fry to get some colour.  An example would be basil, garlic and Parmesan mixed with olive oil.  Or curry powder and oil.

done this way minimizes the oil in the dish....eggplant is like a sponge.

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I toss cubes in a mixture of honey and miso, and roast.

 

I also like the par-cooking in the microwave, sliced thin, and then using to roll up around a cheese or meat filling, like manicotti. Then cover with marinara sauce and bake.

 

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 Sometimes I peel them, sometimes I don't. But, I do sprinkle the slices with salt and let them sit for a while. (I think that process sorts out some of the bitterness.)Then pat them dry, and use them to make eggplant parmesan, or in ratatouille.  My kids especially love them. 

Now, if I could only get the damn things to grow this far north! 

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I often grill them until soft with blackened skin.   Peal and purée for baba ganoush.  Traditional or what I call "white" by using mayo in the blend.  Although it sounds odd, it works 

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I dice them, microwave them and toss with olive oil, garlic thyme, salt, pepper and chopped tomatoes.  Put them in a baking dish and bake slowly at a low temperature until it confits.

 

Then top with breadcrumbs, toast in a hot oven until crisp and serve.  Works great with beef, veal and pork.

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2 hours ago, oofencocotte said:

I've never made it but I used to love to eat this at the Japanese restaurant: Nasu Dengaku

 

https://www.pickledplum.com/recipe/nasu-dengaku-recipe/

 I am usually of the very strong opinion that eggplant should go directly from wherever it came from into the compost bin. But that preparation might persuade me otherwise.  :) (Strong emphasis on the word might)

 

 

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Lately--we have been doing a vegan rendition.

 

I like to stripe mine ( Long wise )..  so to leave a bit of the skin.

I dust in almond flour ( seasoned with Italian seasoning ) --dip in almond milk -  then in almond flour

This I let rest a few hours to dry--then fry in canola oil  ( shallow fry )- Salt after

 

Place cooled rounds in Marinara.. top with zucchini, red roasted peppers and almond cheese and a bit more Marnar and back 350 about 45 mins to hr covered

 

 

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personally , why bother ?

 

put your talent and energy into something that will actually taste good when you put it on your plate.

 

just saying.

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I have had success cutting it in cubes and roasting it with garlic in a clay pot on the grill while cooking meat so it catches some of the smoke. I usually peel it because the peel can make my mouth itch, unless it's had the shit cooked out of it.

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