Egg Plant
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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
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