Hux Posted October 12, 2004 Report Share Posted October 12, 2004 So I've been getting into cooking eggplant, my favourite thing being eggplant/chick pea/green pea curry....damn....anyone have any good recipies or?? Link to comment Share on other sites More sharing options...
zero Posted October 12, 2004 Report Share Posted October 12, 2004 What's that sh!t at the So Good called- Sweetheart Eggplant. Would be hard to make without a fryer but that sh!t's bomb ass. Try marinating and grilling eggplant- can do wonders. Or marinate, grill and then make into an eggplant parmesgan. Sweeeet. On another note did you know that melanzana (as in Penne con Melanzana) the Italian word for eggplant is a racial slur, hence goombahs calling blacks eggplants. Link to comment Share on other sites More sharing options...
MarcO Posted October 12, 2004 Report Share Posted October 12, 2004 cut up your eggplant into nice cubes, peeled if you wish, throw into a freaking hot wok with the protein of your choice (I actually like tofu with this, peanuts work well also) and cook down with some chili-garlic sczechuan (sp?) sauce. I also like green peppers here. take off heat and pour directly down the front of your pants. serve it on some nice rice. It's delicious!also, just cut into thick-ish rounds and liberally brush with some olive oil and your favorite herbs and grill it up, plain and simple. do this also with asparagus at the same time and you can invite me over for lunch anytime, thanks. Link to comment Share on other sites More sharing options...
Hux Posted October 12, 2004 Author Report Share Posted October 12, 2004 That sounds very tasty, I actually cube and fry, then throw in the curry.The question is....do you peel? (not that there's anything wrong with that) I do not.Melanzana - intersting.... Link to comment Share on other sites More sharing options...
MarcO Posted October 12, 2004 Report Share Posted October 12, 2004 sometimes I do, sometimes not. I like the appearance of the skin. occasionally, the skin is just too thick to be palatable, for me. not as healthy, obviously, but eggplant is also nice done tempura style, where it is battered and deep fried. worth trying every once in a while. Link to comment Share on other sites More sharing options...
PalacePrincess Posted October 12, 2004 Report Share Posted October 12, 2004 do you salt your eggplant first? Link to comment Share on other sites More sharing options...
Hux Posted October 12, 2004 Author Report Share Posted October 12, 2004 a little....I've also heard of people squeezing/squishing the moisture out of them.... Link to comment Share on other sites More sharing options...
MarcO Posted October 12, 2004 Report Share Posted October 12, 2004 Not always. Some people say it's essential, some say it doesn't matter. I think it depends on what you're doing with it. Someone on here will know the definitive answer to this...... Link to comment Share on other sites More sharing options...
PhishyK Posted October 12, 2004 Report Share Posted October 12, 2004 Ahh, my favorite is greek eggplant steaks! Cut an eggplant into 1cm rounds, lay out on a oiled baking pan. Brush each lightly with olive oil Bake for 5 minutes at 375, flip, oil again, bake another 5 minutes Flip back over, coat each one with a thin layer of tahini, then top with a thick slice of tomato Bake for 6 or 7 minutes Pull out, and coat each piece with a piece of mozza cheese. Sprinkle on some oregano. Bake til cheese is melted to your satisfaction... Enjoy! I like to serve this with rice and lentils, greek salad, hummus and pita, etc. It's one of my favorites Link to comment Share on other sites More sharing options...
zero Posted October 12, 2004 Report Share Posted October 12, 2004 The only time eggplants are squeezed of their water content is when they are used as filling in particular for something like an enchilada or anything in a soft wrap. There is a ton of water in eggplants and if you are cooking off a lot you can anticipate a good deal of run off and hence sloppiness depending on what you're doing with them. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted October 12, 2004 Report Share Posted October 12, 2004 MMmmmmmm Baba Ganoush 1 med. eggplant 1/4 cup lemon juice (or less) 1/4 cup tahini 1–2 galic cloves (or powder to taste) 1 tsp olive oil salt (optional) parsley (optional) Preheat oven to 400. Pierce the eggplant with a fork a few times and bake for about 40 min or until tender and somewhat deflated. Mash, chop, or puree the eggplant depending on how you want it. Then add the other ingredients. Serve at room temperature. Link to comment Share on other sites More sharing options...
AdamH Posted October 12, 2004 Report Share Posted October 12, 2004 Regular Eggplant - Boo Japanese Eggplant - Yay Salt it, fry it along with the veggies of your choice then add either chicken or Tofu, coconut milk, basil and green curry paste. Hot and good. Link to comment Share on other sites More sharing options...
PalacePrincess Posted October 12, 2004 Report Share Posted October 12, 2004 mmmm, you people are making me hungry graw graw graw Link to comment Share on other sites More sharing options...
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