Egg Plant
Replies
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Fried in a batter, or just sliced and boiled.1
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Boiled!? @TonyB0588 is that good??? I like them whole roasted or sliced into strips, baked, and topped with feta cheese2
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For anyone who likes to try 'ethnic' food:
Eggplant dip (Mtabbal) (serves ~ 4 people)
1 kg eggplants
4 tbsp fresh lemon juice
4 tbsp tahini sauce (or replace half the tahini sauce by neutral yogurth)
1 big clove of garlic, crushed on a mortar or finely chopped
salt
Roast the eggplants with skin, ideally on a grill. Second best option is directly over the burner (not the electric one) on low. If not, an oven works as well. You can replace the smoky flavour with liquid smoke, or by using wood chips in the oven. Once they lose their inside structure they're done. Then remove the skin by cutting them on half with a knife then using a spoon to take out the flesh. Make a mash with a fork (not a blender, that just makes them wattery). Add the rest of the ingredients and that's it.
Optional spices: zaatar (mix of dried spices) or a mix of sumac (if you find), thyme, cumin, coriander, fennel seeds, sesame seeds.
For finishing on top, all optional: touch of olive oil, fresh parseley, pomegranate seeds/molasses, chopped green onions, paprika.
Great dip to go with raw cucomber/carrots/celery sticks since it's packed with flavour.2 -
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Baba ghanoush
https://www.bbc.com/food/recipes/baba_ganoush_44415
Miso glazed eggplant
https://www.seriouseats.com/recipes/2012/05/japanese-miso-glazed-eggplant-nasu-no-dengaku.html
Pasta alla norma (roast or air fry the aubergine instead of deep frying)
https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jun/16/how-to-cook-the-perfect-pasta-alla-norma
I also like to slice rounds, toss with a little olive oil and grill on a cast iron griddle pan.3 -
Pasta alla norma (roast or air fry the aubergine instead of deep frying)
https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jun/16/how-to-cook-the-perfect-pasta-alla-norma
Pasta alla norma is delicious! I usually make it very light and cook the aubergine in the tomato sauce and ditch the cheese.
another great pasta sauce is aubergine, shiitake mushrooms and lentil. Just chop everything and cook it on low heat till it's nice and soft and add fresh or chopped tomatoes and lots of garlic
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Thank you. I have new ways to cook that cute little purple veg.0
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From last week: grilled garlicy eggplant (not yet "done" in this picture). Granulated garlic powder, salt, pepper to taste, basted with oil, then grilled. Simplicity.
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Pasta alla norma (roast or air fry the aubergine instead of deep frying)
https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jun/16/how-to-cook-the-perfect-pasta-alla-norma
Pasta alla norma is delicious! I usually make it very light and cook the aubergine in the tomato sauce and ditch the cheese.
another great pasta sauce is aubergine, shiitake mushrooms and lentil. Just chop everything and cook it on low heat till it's nice and soft and add fresh or chopped tomatoes and lots of garlic
Pasta alla norma, seconded. Used a Jamie Oliver recipe, quite good.1 -
Some version of ratatouille is my favorite way to eat eggplant! (I would dial down the cheese in this recipe.)0
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For the best pasta sauce ever (in my opinion anyway) chop in small cube (the smaller the better, it will get a nice caramelization): eggplant, bell pepper, onion, zucchini or yellow squash, garlic, a few cherry/grape tomatoes, splash of oil, salt and pepper. In the oven at 400 for about 20-30 minutes. Blend all the veggies together, adjust seasonings and serve with pasta. It’s amazing!
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Another one ... eggplant "boats":
Halve the eggplant longways, after cutting off the top end. Cut out the inside pulp, leaving about 1/4 inch or so to line the skin and make the "hull" of the boat. You will also want to cut off a small slice of the underside of the "hull" so that the boat stands upright, but be careful to not pierce through to the inside so the filling won't come out. Dice the removed pulp and cook with stuffing [ground turkey, hamburger, etc., - any combo of veggies, proteins, tomato sauce (or other sauce), etc., etc. that strike your fancy] - there are a zillion recipes online - bake the boat shells until 1/2-2/3 "done" - fill the shells and bake until done, topping the boats with shredded cheese if desired a few minutes before completion so it will melt and potentially brown (your choice). Voila!
Pictured: turkey eggplant boats - the filling is essentially homemade turkey meatloaf mix, plus eggplant, plus tomato sauce.
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Pasta alla norma (roast or air fry the aubergine instead of deep frying)
https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jun/16/how-to-cook-the-perfect-pasta-alla-norma
Pasta alla norma is delicious! I usually make it very light and cook the aubergine in the tomato sauce and ditch the cheese.
another great pasta sauce is aubergine, shiitake mushrooms and lentil. Just chop everything and cook it on low heat till it's nice and soft and add fresh or chopped tomatoes and lots of garlic
Interesting to see you call it aubergine!! I knew there was another word for it.0 -
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Eggplant cut in slices then dipped in eggs then dipped in seasoned breadcrumbs. Put pasta sauce on top and shredded cheese. Then bake in oven.
Vegetarian lasagna.1 -
One way...lay the slices on a sheet pan lined with paper towels or clean dish towels. Sprinkle kosher salt on both sides of the eggplant. Top with more towels and put another sheet pan on top to help press liquid out of the slices. Let sit for an hour or two before using.
It's not totally necessary for smaller eggplants or some of the daintier varieties (japanese, etc.) but it helps for larger ones (and especially ones that are big enough to have really visible seeds, etc.)0 -
I don't salt it at all, I don't find it bitter. Just picked up some Thai egg plant. They are little round things that apparently you can eat raw.
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My "quick and easy" eggplant recipe: dump your cubed eggplant into a pot with a can of diced tomatoes and seasonings--I use minced garlic and onion, oregano, and basil. Simmer until the eggplant is soft. This makes a nice stew that you can eat on its own, over rice, and/or with a protein.
If you're looking for something a bit more complex but a more balanced meal, this is my other go-to eggplant recipe: https://minimalistbaker.com/lentil-eggplant-lasagna/0 -
Cut it in medium-thick slabs, brush with a bit of olive oil, salt and pepper it, then put it directly on the grill until they're cooked through and a bit charred. Do the same with a red pepper for variety and serve with crusty bread, salumi, and cheese. Mozzarella or ricotta is classic, but asiago or sheep's milk feta is good too.0
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Anyone ever use the small, egg-sized white eggplants? I have never seen them before this year. They were a free garden plant that was given to me-I have a ton of them and do not know what the best way to utilize them. They're little-the size of a small chicken egg.1
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They look like little melons. Green and white skin. White flesh. I haven't tried them yet - they are for tomorrow's dinner. I'll let you know how I like them.0
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Anyone ever use the small, egg-sized white eggplants? I have never seen them before this year. They were a free garden plant that was given to me-I have a ton of them and do not know what the best way to utilize them. They're little-the size of a small chicken egg.
These are japanese eggplants, and the ones they get the name from because they actually look like eggs. I slice them, toss with olive oil and grill. In Thailand they eat them raw with a dipping sauce as crudite. In Thailand they also quarter them and toss into curries.0 -
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DoubleUbea wrote: »
Dont rinse it off, just wipe it off with a paper towel.
This. You don't need to use a ton of salt or anything and most of it will actually get rubbed off since the eggplant will be blotted by the paper towels while they sit. Anything left can be easily wiped off before using if desired.0 -
I found a low carb eggplant dish that I think is pretty good. You take a good sized eggplant and slice it in two. Scoop out the insides into cubes. Brown some ground chicken, with onion and garlic in a pan, and add the eggplant cubes. Add a 14oz can of tomatoes, drained. Let this cook for about 5 minutes. Place the eggplant bodies on a lightly oiled sheet pan, fill the cavities with the chicken mixture. Top with some cheese - low fat Italian blend (but really you can use anything you like. Pop it into a 400 hundred degree oven for about 40-45 minutes. I like to add Italian seasoning to the chicken mixture, but you could add fresh basil or oregano if you have it. You could add a bit of crush red pepper flakes if you want to kick it up. But as I am writing this, I don't see any reason you couldn't skip the Italian components and go Asian, less the tomatoes.0
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Slice them in half, place them in a pan with a bit of water and bake for about 20-30 mins upside down.
Remove from oven, let them cool, and using a spoon remove enough flesh so they look like small boats.
In th meantime, in a skillet heat a bit of oil and brown slices of onions and garlic over low heat. Estimate about 1 onion and one garlic clove per eggplant. When they onion is golden brown, add some tomato juice or chopped fresh tomatoes, a pinch of salt and sugar, and a bit of allspice or cinammon. Cook a few more minutes.
Oil a baking dish, place your little boats inside, fill with the onion mixture, add some feta cheese on top if you prefer, poor a bit of tomato sauce in the pan (pasta sauce will do) and bake for 30-60 mins, depending on how tender you like the final result. You might need to add some water in the pan, so check every 20ish minutes or so.
The nice part is this tastes even better after a day, and it can be eaten without reheating.0
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