Eggplant/Aubergine

[Orik]

Stone -- if the eggplant is very bitter, salting and rinsing is not going to help. If it's only slightly bitter, or if it is on the heavy side, you should salt it.

Jason -- Moussaka is not strictly an eggplant dish - there are many recipes that use potatoes, but in any event it's a favorite of mine as well. Sometimes I make an upscale version with proper lamb ragu and with half the eggplants roasted, squeezed and mashed with parmesan as an extra layer.

Other favorites-

- Whole eggplant roasted in a pizza oven, split in half and fresh raw tahini poured on top

- Fish flavored eggplant (a sichuan dish that is not at all fish flavored)

- Eggplant Jam (see here http://www.jewishfood-list.com/recipes/jam...ggplant01.html)

[Beachfan]

I love just about every preparation of eggplant. In my mind, the only problem is undercooking. It's very, very hard to overcook it (unless it becomes dried out somehow). So be generous with cooking times.

[Bond Girl]

you can cook Asian eggplants in a bit of vegetable oil, garlic, soy sauce, sugar and thai chili, spinkle with cilantro. serve over rice.

[Bux]

My experience with eggplant is that the more seeds, the more bitter. I've been told that one can tell which are the female (more seeds) and which are the male by the shape or the mark at the end. I don't even know if it's accurate to call these male and female or if those tricks work, but I've found the Japanese egglants have fewer seeds, are rarely bitter and taste better. (Sorry I couldn't work "butter" into the last phrase.)

[nerissa]

Lately: baked with a miso mixture. I used the long skinny ones-- Japanese eggplants? I can't remember at the moment.

[menton1]

Would like to prepare an eggplant entree (main dish) for a dinner this weekend-- love eggplant. Anyone have any good ideas?

Thought of Imam Bayaldi, but can't find a recipe for it-- or any other good eggplant main dish. Thanks for your help!

[Jim Dixon]

eggplant parmesan....

make a lot, because there's not much better than the next day's eggplant parm sandwich.

Jim

[pixelchef]

Moussaka?

[Louisa Chu]

Just made this last week. AUBERGINES BAYILDI

[fifi]

Since I got a marvelous new Le Creuset gratin pan, everything is a gratin. This has become a favorite.

Peel the eggplant. Slice in half lengthwise and slice into half rounds, about 1/4 inch thick. Peel a large onion, cut in half then in half rounds about 1/4 inch thick.

Spray a shallow ovenproof dish with cooking spray or oil with olive oil. Alternate rows of eggplant and onion slices, overlapping slices and rows by about 1/3. Salt lightly, Sprinkle with herbs of your choice. (We like basil, thyme and fennel seeds.)

Distribute a 14 oz. can of diced tomatoes over the top.

Slice a 14 to 16 oz. smoked sausage link in 1/4 inch wheels. Distribute evenly across the top.

Bake at 325 in the lower part of the oven for 1 1/4 to 1 1/2 hours.

[Marlene]

Here is a recipe for Fifi's Favourite Eggplant.

Fifi, I took the liberty of adding this to the recipe database.

Loufood - way to link

[fifi]

Thanks Marlene! I was thinking about doing that. Are there rules to the recipe data base? Should I go in and add an ingredient list? Or is it ok as-is... After all, it is just an assembly thing.

[Marlene]

Thanks Marlene! I was thinking about doing that. Are there rules to the recipe data base? Should I go in and add an ingredient list? Or is it ok as-is... After all, it is just an assembly thing.

Rules? Only that you can't enter anything copywrited without permission All I did was paste it into the instruction section, since as you say, it's really an assembly thing. Since there aren't a lot of ingredients, I didn't worry about pasting them individually as ingredients : I think it's ok as is.

[Marlene]

Thanks Marlene! I was thinking about doing that. Are there rules to the recipe data base? Should I go in and add an ingredient list? Or is it ok as-is... After all, it is just an assembly thing.

Rules? Only that you can't enter anything copywrited without permission All I did was paste it into the instruction section, since as you say, it's really an assembly thing. Since there aren't a lot of ingredients, I didn't worry about pasting them individually as ingredients : I think it's ok as is.

oops. I'm told by the great god of eGra (vengroff) that the ingredients should be separated, only for consistency. He is right. (and he's my boss) And thus is born the second rule. Please be consistent in the format in which recipes are entered So I will re format the recipe to refect this wise and consistent rule

edited because I can't spell.

Edited April 3, 2003 by Marlene (log)

[itch22]

I have a recipe for a gratin that calls for the ingredients to be lightly sauted in EVOO prior to being layered. One of these items being eggplant. The recipe, by Julia Child, calls for only two tablespoons of oil. I get about halfway through the recommended amount of eggplant, and all the oil is gone (having been absorbed by the eggplant). How can I avoid this? Adding more oil only makes the dish greasy.

[tryska]

hotter pan?

[fresco]

You might try grilling it, brushed with a little olive oil, rather than frying it.

[Wolfert]

It helps to salt the eggplant slices for an hour, then rinse and squeeze dry. The slices will look terrible but once they hit the hot oil they will return to their original shape. Also, it might help to do a few slices at a time, and tilt the pan (away from you) so that the oil totally surrounds the few slices as they fry. THis operation will take less time and take up less oil. Let me know how it works out.

Edited December 1, 2003 by Wolfert (log)

[CityCook]

Yeah, I've been taught that salt's the trick here. Salt collapses the little air pockets on the slice's surface, which are what absorb the oil and make the eggplant nasty, rather than delicious, which is preferable to nasty. And, as always when sauteeing or pan-frying, use the very hot pan. The hot pan likes you.

[EdS]

Crank up the heat. Think stir-fry type heat.

[itch22]

Acctually I do salt the eggplant and let it set to drain before frying, however I will try tilting it.

I may also try grilling it and compare the results.

[Alex]

Yes, definitely salt the slices and let them sit for an hour. Rinse, then press them very firmly between several sheets of paper toweling or a kitchen towel. I then coat them with olive oil and roast, tossing a couple of times during the process to prevent overcooked surfaces. Grilling should work well, too.

[maggiethecat]

This is one of the places where I've found that the microwave is indeed your friend. After years of thet salting and draining routine, I now set the slices on paper towel and nuke them a little. Fast and effective.

[Wolfert]

For the tilted frying: be sure the oil is bubbling when you add the slices and only add enough to fry one layer at a time.

Edited December 1, 2003 by Wolfert (log)

[spaghetttti]

My local market has some really gorgeous eggplants.

By popular demand, these will be made into the baked Parmesan style and served with pasta.

I'm also thinking about baba ghanoush.

Do you like eggplants, what are your favorite recipes?