Eggplant?

[MC Moot]

Did you know that it's a fruit not a vegetable?....furthermore it's actually a type of berry.....how do you use it?....I only really do it 3 ways and they all involve tomato marinara....

1) grilled eggplant sandwhich with marinara...(basically a like veal or chicken parmasan sandwhich,but with eggpalnt replacing flesh)

2) In a lasagna with Italian sausage....

3) layer of the suace,layer of grilled eggplant,romano,more,sauce,layer off plant,continue,served over rice (Basically a lasagna sans the pasta)

[abcdefz]

\
1) grilled eggplant sandwhich with marinara...(basically a like veal or chicken parmasan sandwhich,but with eggpalnt replacing flesh)




That stuff's good.

It can be good in Chinese dishes, too, but generally, I don't care for it. Maybe (other than the sandwiches) I've never had it done well.

[MC Moot]

That stuff's good.

It can be good in Chinese dishes, too, but generally, I don't care for it. Maybe (other than the sandwiches) I've never had it done well.

I actually had it in a green Thai curry the other day that a work friend brought in,very nice.....in Spain it's seen as a poor man's meat replacement and used like tofu in alot of dishes as it absorbs the flavor of whatever you spice it with...(y)

[abcdefz]

I'm just not down with the texture. It's not awful, but...

[Otis Driftwood]

I'm not much of a fan, the grilled marinade is good, though. Otherwise it ranks with those things people had to eat during WW2...

[ms.peachy]

An easy and lovely thing to do with eggplant (or aubergine, as they call it here) is to make baba ghanouj. Peel 2 eggplants and cut into @1 in cubes. Heat 3 tbsp olive oil over low-medium heat. Put in the eggplant cubes and 2 or 3 cloves of garlic an stir well. Cook until soft, stirring fairly frequently. Put cooked eggplant and garlic into a food processor with a handful of basil leaves and the juice of 1 lemon. Whizz it around until smooth and serve with strips of warm pitta bread.

I make this fairly frequently during the summer, and serve it as part of a middle-easterny sort of meze platter - bit of baba ghanouj, bit of hummus, some olives, a little tabouli salad, chunks of fresh tomato and pitta bread. Makes a nice light dinner on a hot day and is great for sharing with a friend or two.

[MC Moot]

I make this fairly frequently during the summer, and serve it as part of a middle-easterny sort of meze platter - bit of baba ghanouj, bit of hummus, some olives, a little tabouli salad, chunks of fresh tomato and pitta bread. Makes a nice light dinner on a hot day and is great for sharing with a friend or two.

verrry nice.......couscous would work with that menu too!....and cold mint tea....(y)

P.S: never buy baba G from a can....(n)

[abcdefz]

An easy and lovely thing to do with eggplant (or aubergine, as they call it here) is to make baba ghanouj. Peel 2 eggplants and cut into @1 in cubes. Heat 3 tbsp olive oil over low-medium heat. Put in the eggplant cubes and 2 or 3 cloves of garlic an stir well. Cook until soft, stirring fairly frequently. Put cooked eggplant and garlic into a food processor with a handful of basil leaves and the juice of 1 lemon. Whizz it around until smooth and serve with strips of warm pitta bread.

I make this fairly frequently during the summer, and serve it as part of a middle-easterny sort of meze platter - bit of baba ghanouj, bit of hummus, some olives, a little tabouli salad, chunks of fresh tomato and pitta bread. Makes a nice light dinner on a hot day and is great for sharing with a friend or two.



You should copy this into the recipe section (y) (y) (y) (y)


Doh! I forget that "New posts" applies to the cooking thread, too.

Carry on.

[MC Moot]

More interesting trivial things about the eggplant according to my Sis:

In the old country if you went to someone’s house for a meal and they served you this eggplant and eel casserole like dish it meant the family was in need of financial help, a way of asking without really asking……also eggplant and cod liver oil mashed up was often given to expecting moms to induce labor…..(y)

[b-grrrlie]

I have never really liked eggplant. There's something in its taste and texture that I don't like. When I was in my early 20's I thought it was my cooking that made it bad so mum bought me a vegetarian cook book. Then I realised it wasn't the cooking, it was the fruit...
I like the look of it tho, and I am growing some in the greenhouse at work. Did you know there's even white ones, size of a big egg as well! (that's where it got its name originally actually=

Here there's a couple of well known aubergine dishes: moussaka (from Greece) and some casserole which name now escapes me. Ain't that keen on either of them.

[MC Moot]

I like the look of it tho, and I am growing some in the greenhouse at work. Did you know there's even white ones, size of a big egg as well!....

It's the color I choose for my den,beautiful fruit....(y)

I wonder what it would be like breaded and fried like zucchini....hmmmmm...????

[abcdefz]

You probably would only taste the breadding, right?

I can't even tell you what eggplant tastes like; just that texture.

[MC Moot]

You probably would only taste the breadding, right?

I can't even tell you what eggplant tastes like; just that texture.

True,true....so you'd get the bread,egg and oregano and the olive oil,I guess.....a friend commented 2 me that "eggplant tastes like drywall"......:D

[abcdefz]

No... I know what drywall tastes like. :)

[ms.peachy]

The Japanese place I go to for lunch sometimes makes this really yummy eggplant thing, where it's, like, chunks of eggplant with (so far as I can tell) some sort of quite gingery teriyaki sauce. I've been trying to figure out how they make it, but I'm not convinced I've worked it out yet.

Of course, I suppose I could just ask them, but that would take some of the fun out of it.