Eggplant/Aubergine

[Panaderia Canadiense]

...but I also choose male eggplants as they are not as bitter and have fewer seeds, sometimes none....

(Nitpicker hat on) I'm really sorry, but coming from a botanical standpoint all eggplants, everywhere, are female. They're the swollen ovaries of the plant, and it depends on the cultivar whether they're very seedy or barely at all. There's no such thing as a "male" eggplant. (Nitpicker hat off, sorry 'bout that.)

I'm actually going to make one of my fave eggplant dishes tonight. I've got one leftover from my earlier-in-the-week ratatouille (which I love), and I've also got a block of queso fresco that needs using. What does this mean, you ask? Why, Berenjena Saldeada con Queso of course! This is cubes of eggplant sauteed in olive oil with aliño, and cubes of QF tossed in right at the end to heat up and crumble just a but (QF doesn't really melt, kind of like feta in that way.) I'll come back with photos later.

[kayb]

Eggplant pirogues. Use the oval ones. Cut in half and brush cut sides with olive oil; roast until soft enough the insides can be scooped out. Set shells, with about 1/2 inch of flesh remaining, aside.

Mash eggplant flesh. Combine with sauteed onion and garlic; grated cheese; small shelled shrimp; crabmeat; sauteed celery, and diced tomatos. Fill eggplant shells; top with more grated cheese and bread crumbs. Bake at 400 until golden brown. Serve with some good cole slaw and dirty rice, and maybe some fried okra.

[Margaret Pilgrim]

Ersatz ratatouille: Eggplant, onion, garlic, roasted and peeled red peppers, cubed boiling potatoes, garbanzo beans, tomatoes, lots of fresh basil, good but not grassy olive oil. NO zucchini, per my husband's request.

Best the next day and throughout the following week. I use it for bruschetta, mixed with pasta and baked under shower of cheese, a base for oeufs cocotte, off a spoon standing in front of the refrigerator.

[liuzhou]

There is an almost prehistoric eggplant/aubergine topic (which I have been through), but my question is a little specific, so I hope this will be allowed to stand free, art least fora while.

 

I had no intention of buying an eggplant today. I am fairly clear in my mind about today's and tomorrow's menus, but I couldn't resist this beauty.

 

 

It took me a few seconds to work out what it was. Yes it's an eggplant or, as I prefer, an aubergine. It weighs 543 grams and is approx 13cm in diameter.

 

Normally, we only get the long thin Asian type here. I've never seen these "bowling balls" before and neither had other shoppers in the supermarket. They became the centre of attention.

So, now I'm trying to think what to do with it. I know many ways to deal with the "regular" kind and I've used the tiny Thai variety as well as the white ones.

 

I'd like, if possible to preserve its shape, but can't think how. I thought of roasting it, but worry it will sink into a well of shapelessness.

 

Any suggestions?

 

[jmacnaughtan]

I like those.  I'm not sure how you'd going about preserving the shape, unless you wanted to slice a "steak" out of it and prepare it whole.  Recently, I've been tempted to do that myself - brown it off in butter, then braise it in stock.  With any luck, you could preserve some of the texture.

 

What I frequently enjoy doing is slicing it (whole) quite thinly, frying off the slices and layering them with equally finely sliced tomatoes.  Bake slowly for a couple of hours, then top with breadcrumbs fried with... whatever you want, really.  Bacon is good.

[BonVivant]

Look up "melanzane ripiene", Sicilian stuffed aubergine. This way it will keep its shape.

 

Love aubergine! I like mine with lamb mince.

 

 

 

 

 

 

 

[sartoric]

There's an Indian dish I've made with round eggplants about tennis ball size. You cut them from bottom to stem twice to make an x shaped opening to stuff with a mix including crushed peanuts, fried onion, garlic, ginger and ground spices, then simmer in a tomato type sauce.  The Indian eggplants are usually striped white and purple, but it would work as well with yours I guess. It was like this one...http://indianhealthyrecipes.com/gutti-vankaya-kura-enne-badanekai-recipe/

[Lisa Shock]

Eggplant Parmesan is simply breaded (with cheese and breadcrumbs) cutlets which are then fried and served with maybe a little pasta and red sauce on the side. (there's also a casserole dish where the cutlets are fried then layered in a casserole dish with sauce and the whole thing is topped with mozzarella)

[liuzhou]

OK. I finally got round to dealing with half my bowling ball.

 

I made a paste of turmeric, salt, ground chili and oil (rice bran), scored the flesh of the eggplant in diamond shapes then rubbed the paste into the cuts.

 

Roasted at 220ºC (428ºF, I'm told) for an hour. Spooned out the melting delicious flesh and served it on the side with a chicken curry.

 

More than happy with the results  - and it kept it's shape.

 

Ready for the oven

 

Done

 

[kayb]

They're really good cooked in that fashion with a honey-miso glaze, too.

[EatPrayLove]

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

 

show me your way to cook these ?

 

Edited June 4, 2018 by Smithy
Adjusted title for clarity (log)

[Captain]

So many ways..

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

[Okanagancook]

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.

[kayb]

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.

 

[ChocoMom]

 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! 

[heidih]

Some good ideas can be found in these prior topics

 

https://forums.egullet.org/topic/3795-eggplants-and-aubergines/?hl=eggplant

 

https://forums.egullet.org/topic/139812-aaackkk-eggplant-overload-in-my-csa-share/?tab=comments#comment-1829510

 

https://forums.egullet.org/topic/142739-what-is-your-favorite-eggplant-recipe/

 

[liuzhou]

Two Chinese aubergine treatments. Both delicious.

 

Roumo Qiezi

 

Yu Xiang Qiezi

 

 

Edited September 25, 2023 by liuzhou (log)

[Hassouni]

41 minutes ago, liuzhou said:

Two Chinese aubergine treatments. Both delicious.

 

Roumo Qiezi

 

Yu Xiang Qiezi

 

 

 

Man I love me some yu xiang qiezi!

 

Seconded!

[scubadoo97]

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 

[Thanks for the Crepes]

Don't forget moussaka. 

[jmacnaughtan]

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.

[oofencocotte]

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/

[Anna N]

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)

 

 

[Paul Bacino]

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

 

 

[Paul Bacino]

Here is the Finished Dish: