eggplant recipes

[Guest guest]

If memory serves, http://www.veganstore.com/images/294-L.jpg has a good recipe

for baba gonoush.

 

Jen Lott <celestial726 wrote:Hey all, my favorite veggie is

eggplant...I think it

is mostly its texture. Anyway, does anyone have a

favorite eggplant recipe? I prefer cooking it over the

stovetop in a dutch oven as opposed to baking it in

any way.

 

 

 

" The cat did not respond. She did not believe in paraphrasing anybody. If

people pursued this same feline wisdom, there'd be a lot fewer

misunderstandings. "

From Kinky Friedman's

Meanwhile, Back at the Ranch

 

 

 

 

 

 

[Guest guest]

I like to slice it in long thin slices and grill them with balsamic

vinegar and salt.

[Guest guest]

Jen...so funny...I came down today planning to ask about eggplant

after checking messages!! I am one of those who can't stand it (I

too, think it is the texture) and therefore don't know how to prepare

it. Was hoping someone could give pointers - I've heard about

salting, pressing, etc. Picked some up this weekend while we at the

market - the kids spotted some beautiful little ones (not the skinny

asian ones, but smaller than the normal huge ones) and wanted them,

how can I say no?? So now guys, what do I do with them?

 

,

[Guest guest]

I know that lots of eggplant parm recipes have you

slice the eggplants (I always peel my eggplant!), salt

them and leave them aside for awhile. It helps the

eggplant " sweat " and eliminate some juices that are

too bitter for some people (I myself love that

taste!). The juices eliminate more easily after you

salt it.

 

My dad hates eggplant, so growing up my mom, who does

love eggplant, didn't make eggplant parm often...she

always had to make something separate for my dad and

brother if she did make it.

 

I live by myself now so can do whatever I want with

eggplant

 

Jen

 

Solitude, though it may be silent as light, is like light, the mightiest of

agencies; for solitude is essential to man. All men come into this world alone

and leave it alone. - Thomas De Quincey, 1785 - 1859

 

 

 

 

 

[Guest guest]

Jen -

 

There are a couple eggplant recipes in the files, two for parmesan -

one that recommends salting it first. You find it okay not to salt it

though? (My hubby loves eggplant, and is not big on salt, so it would

save time anyway.) What is the peel like, is it tough...do you think

it is better to peel them? And as I remember, they kind of turn color

(like apples) is that a big deal?

 

I'm going to go check other recipes I may have...it is Passover for

us, so I can't do parmesan, well I probably could figure it out with

matzo crumbs, but I'm sure there are other recipes I can do...

 

Thanks -

 

m

[Guest guest]

I actually made a recipe I had gotten from another

site for Sezchuan (I know that is spelled wrong!)

Eggplant. The recipe didn't tell you to salt the

eggplant...however, the recipe originally called for

shrimp, which I don't eat, so I substituted a can of

chick peas.

 

It came out sorta ok. I liked the technique they had

me use, but the sauce seemed a bit bland. I was to

saute garlic and scallions in the Dutch oven and add

the eggplant, cut into cubes, and cook with the sauce

for about 20 minutes. Then they had me add a

cornstarch and water mixture. I loved how the texture

came out...next time I might want to experiment with

different spices, though.

 

There are leftovers for tonight so I will probably

just put more hot pepper sauce to kick it up a notch.

Spicy always helps!

 

Jen

 

Solitude, though it may be silent as light, is like light, the mightiest of

agencies; for solitude is essential to man. All men come into this world alone

and leave it alone. - Thomas De Quincey, 1785 - 1859

 

 

 

 

 

[Guest guest]

I love eggplant. I like to grill it, but another favorite recipe is

Roasted Eggplant Salad with Garlic. It's from a book by Faye Levy.

(It's not a vegetarian book, but it's great for Jewish holiday

cooking ideas anyway.)

 

I take 3 or 4 pounds of eggplants, pierce them, and bake them

(turning once midway through baking) until they're soft. When

they're cool enough to handle, hold them by the caps and peel them.

Let them drain in a colander for an hour.

 

Remove the caps and chop them up. Put them in a bowl and add 2-4

cloves of minced or pressed garlic, 2-4 tablespoons of olive oil,

and lemon juice, salt, and freshly ground pepper to taste. You can

also add some chopped parsley or cilantro.

 

Dave and I eat it throughout Passover as a topping for whole wheat

matzo. Yum!

 

Also love grilled eggplant with grilled red pepper on a sub roll.

Until I quit dairy recently, I'd also add some fresh mozzarella or

bourson style cream cheese to the sandwich.

 

Take care,

 

Bobbi Pasternak

Springfield, VA

 

, Jen Lott

<celestial726> wrote:

> Hey all, my favorite veggie is eggplant...I think it

> is mostly its texture. Anyway, does anyone have a

> favorite eggplant recipe? I prefer cooking it over the

> stovetop in a dutch oven as opposed to baking it in

> any way.

>

> My friends that do cook all can't stand eggplant, so

> hopefully someone here also is a eggplant-phile

>

> Jen

>

> Solitude, though it may be silent as light, is like light, the

mightiest of agencies; for solitude is essential to man. All men

come into this world alone and leave it alone.

> - Thomas De Quincey, 1785 - 1859

>

>

>

>

>

[Guest guest]

Hi there. Wondering if anyone has any good eggplant recipes other than parmesan.

I love eggplant parm, but I'd love to do something else quick with it. Thanks.

Lynn

[Guest guest]

oooooh yes! This is from one of Donna's other groups (posted by AJ) I've

made it many times and it is one of my faves.

 

 

Eggplant Relish

 

 

 

3 tbsps. olive oil

 

1 medium onion, chopped

 

2 garlic cloves, finely minced

 

kosher salt and freshly ground pepper

 

1 medium sized eggplant, about 1 lb, cut into 1/2-inch cubes

 

6 plum tomatoes, finely chopped

 

1/4 cup red wine vinegar

 

1/4 cup walnuts or pinenuts

 

1/4 cup pitted green olives, chopped

 

1/4 cup raisins

 

2 to 3 tbsps. sugar

 

2 tbsps. capers, drained

 

1/4 cup chopped fresh flat-leaf parsley

 

 

 

Heat oil in a large skillet over medium heat. Add onion, season with salt

and

 

pepper. Cook, stirring occasionally until the onion begins to soften, about

5

 

minutes. Add the garlic. Cook a couple minutes more.

 

Add eggplant and tomatoes. Cover. Cook, stirring occasionally until

eggplant is

 

very soft, about 15 minutes.

 

Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over

 

medium-low heat until vegetables begin to break down, about 10 to 12

minutes.

 

Remove from heat and let cool to room temperature. Mix in the parsley.

Season

 

with salt and pepper to taste. Relish can be refrigerated, covered, up to 5

 

days.

 

Makes 4 cups. Serve with toasted French baguette slices, bread sticks, on a

 

sandwich, or with tofu.