"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-23-2011, 01:45 PM   #1
Assistant Cook
 
Fuzzy's Avatar
 
Join Date: Feb 2011
Location: The US of A
Posts: 32
Stuffed Eggplant

I'm making Turkish Stuffed Eggplant for dinner tonight, and the recipe calls for me to put some deep cuts in the eggplant halves and put salt on it and then let it drain for an hour. If I prep them this morning, would it ruin the eggplants?

__________________

__________________
Fuzzy is offline   Reply With Quote
Old 02-23-2011, 01:56 PM   #2
Assistant Cook
 
Fuzzy's Avatar
 
Join Date: Feb 2011
Location: The US of A
Posts: 32
I mean, if I did the salt thing this morning and then put it in the fridge until this evening would the eggplants be ruined?
__________________

__________________
Fuzzy is offline   Reply With Quote
Old 02-23-2011, 01:58 PM   #3
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,938
No, you could even just leave them as is with a clean towel over top until you are ready. This step is to draw the moisture out of the eggplant. It needs a minimum of an hour to do this.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is online now   Reply With Quote
Old 02-23-2011, 02:05 PM   #4
Assistant Cook
 
Fuzzy's Avatar
 
Join Date: Feb 2011
Location: The US of A
Posts: 32
Awesome, thanks!
__________________
Fuzzy is offline   Reply With Quote
Old 02-23-2011, 04:56 PM   #5
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
Quote:
Originally Posted by Fuzzy View Post
I mean, if I did the salt thing this morning and then put it in the fridge until this evening would the eggplants be ruined?
No, and depending on the type of eggplant you use, it'll have a better creamier texture with the half-day cure. It won't look pretty, though. Eggplant flesh oxidizes, plus the osmotic moisture, makes it look rather spoiled. I prefer soaking them in heavily salted water for an hour or more.

Good luck. What will you stuff with?
__________________
spork is offline   Reply With Quote
Old 02-23-2011, 05:58 PM   #6
Senior Cook
 
LindaZ's Avatar
 
Join Date: Nov 2010
Location: Lexington, SC
Posts: 274
Quote:
Originally Posted by Fuzzy View Post
I'm making Turkish Stuffed Eggplant for dinner tonight, and the recipe calls for me to put some deep cuts in the eggplant halves and put salt on it and then let it drain for an hour. If I prep them this morning, would it ruin the eggplants?
Please post recipie and/or pictures - this sounds good.
__________________
"Life is too short for ugly cowboys and slow horses."
LindaZ is offline   Reply With Quote
Old 02-23-2011, 09:32 PM   #7
Assistant Cook
 
Fuzzy's Avatar
 
Join Date: Feb 2011
Location: The US of A
Posts: 32
Mmmm, it was a total success! I ended up curing it for about 4 hours, and yeah it looked all brown and stuff.

Here's the recipe, I'll post pictures later, but I didn't make it look pretty or anything.

3 medium-sized eggplants, sliced in half lengthwise
salt
1/2C + 3T extra virgin olive oil
3 medium onions, finely chopped
1 lb ground beef (I used ground turkey because it was what we had)
4 tomatoes cut into cubes and 2 tomatoes thinly sliced
freshly-ground pepper
1 C water
1 T finely chopped parsley (The recipe doesn't say what to do with this, so I skipped this)

Make several deep cuts in the eggplants. Place in colander. Sprinkle with salt and led drain 1 hr. Heat 1/2 C oil in large skillet over medium heat. Fry eggplants for 10-15 min or until the flesh has softened. Drain well on paper towels. Heat remaining 3T of oil in large frying pan over medium heat. Saute onions for 8-10 minutes or until lightly brown. Add ground beef and brown over high heat for 5 minutes. Add cubed tomatoes, salt and pepper. Lower heat and let simmer 30 minutes. Preheat oven to 400* and arrange eggplants in a large baking dish. Spoon the meat sauce into the cuts on the eggplants. Cover with tomato slices. Pour water into the pan and bake for 15-20 minutes or until tender.
__________________
Fuzzy is offline   Reply With Quote
Old 02-23-2011, 09:32 PM   #8
Assistant Cook
 
Fuzzy's Avatar
 
Join Date: Feb 2011
Location: The US of A
Posts: 32
It took a LONG time, but it was way worth it.
__________________

__________________
Fuzzy is offline   Reply With Quote
Reply

Tags
eggplant

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.