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Old 03-26-2012, 06:04 PM   #21
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Quote:
Originally Posted by PrincessFiona60
That sounds really good, Janet! Thanks!
+1!
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Old 03-26-2012, 09:14 PM   #22
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An Asian dish I like, is stir-fried eggplant and tofu. I have had it at Chinese restaurants, but not made it myself.
All of these eggplant dishes sound delicious!

I particularly like some Thai dishes I've had at restaurants using the much smaller Thai eggplants, about 1-2 inches long. I've tried them a few times in my own cooking but can't clearly remember the recipes or results, but I want to try them again soon.

Getting back to the common eggplants, I've heard a lot about salting them before cooking then draining them? And then cooking... Anybody know about the merits of this?
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Old 03-26-2012, 10:04 PM   #23
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Originally Posted by Gourmet Greg View Post
All of these eggplant dishes sound delicious!

I particularly like some Thai dishes I've had at restaurants using the much smaller Thai eggplants, about 1-2 inches long. I've tried them a few times in my own cooking but can't clearly remember the recipes or results, but I want to try them again soon.

Getting back to the common eggplants, I've heard a lot about salting them before cooking then draining them? And then cooking... Anybody know about the merits of this?
I always lightly salt the slices and then press them. You will surprised how much of the liquid comes out of them. I learned that trick from all the old Nonis' I watched as a child.

My favorite is an Eggplant sub. It is basically eggplant Parm in a crusty Italian long roll.

I have to remove the skins from the eggplant. Can't digest veggie skins. After salting and pressing, I dredge in seasoned flour, dip in seasoned egg, fresh bread crumbs, and saute' in olive oil. Lay down a light layer of gravy, one layer of eggplant, Mozzarella cheese, repeat. Top with Mozzarella cheese and a generous helping of Romano or Parm cheese. Bake at 350F. until bubbly.

My daughter and I both have to buy two eggplants. Because one is for picking while we are cooking, and one is for the Parm dish.
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Old 03-26-2012, 10:48 PM   #24
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I always lightly salt the slices and then press them. You will surprised how much of the liquid comes out of them. I learned that trick from all the old Nonis' I watched as a child.
I forgot where I learned that, maybe Joy of Cooking (that was way before the Internet when JoC was my best cookbook...) It's been some years since the last time I cooked eggplant. I hope to try some of the recipes posted here soon.

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I have to remove the skins from the eggplant. Can't digest veggie skins.
OMG the skins are my favorite part, of eggplant, of most vegetables! Not only is it tasty but many/most of the vitamins are there.
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Old 03-26-2012, 11:21 PM   #25
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Originally Posted by Gourmet Greg View Post
I forgot where I learned that, maybe Joy of Cooking (that was way before the Internet when JoC was my best cookbook...) It's been some years since the last time I cooked eggplant. I hope to try some of the recipes posted here soon.


OMG the skins are my favorite part, of eggplant, of most vegetables! Not only is it tasty but many/most of the vitamins are there.
I know. But I remove the skin from cukes as well. Corn, peas, any veggie that has any skin on it tears up my digestive system. That came about from having half my stomach removed. I no longer produce the right scids to break them down.
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Old 03-26-2012, 11:24 PM   #26
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Greg, I have a wide strainer and I put the eggplant in that to remove the liquid. Yo can use a colander that has a lot of holes. You don't want the eggplant sitting in the drained liquid. It defeats the purpose.
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Old 03-26-2012, 11:30 PM   #27
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I know. But I remove the skin from cukes as well. Corn, peas, any veggie that has any skin on it tears up my digestive system. That came about from having half my stomach removed. I no longer produce the right scids to break them down.
Sorry... Actually with cucumbers I often quarter them and then scoop out the inside and discard it, then use the rest for making sushi. Particularly the skins. You slice the skins into really thin slivers. They provide the crunch in many kinds of sushi rolls.

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Greg, I have a wide strainer and I put the eggplant in that to remove the liquid. Yo can use a colander that has a lot of holes. You don't want the eggplant sitting in the drained liquid. It defeats the purpose.
No, I understand that. It's just that my recollections are dim since a few years ago the last time I cooked eggplant.
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Old 03-26-2012, 11:41 PM   #28
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This is a great recipe - tastes like fried, but it's not - it's done in the oven and gets nice and crispy. I reduce the Parmigiano Reggiano and increase the breadcrumbs, since I found it too salty as written. I also add some herbs to the breadcrumbs, and use a mixture of cheeses in the topping:
FAUX FRIED EGGPLANT
Faux Fried Eggplant Aubergine) Recipe - Food.com - 59115
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Old 03-26-2012, 11:45 PM   #29
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I've been wanting to try this recipe for a long time now:
EGGPLANT AND GOAT-CHEESE SANDWICHES WITH TOMATO TARRAGON SAUCE
http://whatdidyoueat.typepad.com/what_did_you_eat/2007/07/whb-eggplant-an.html
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Old 03-27-2012, 06:13 AM   #30
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I hated melanzane for a long time, because I never managed to prepare them properly, so I gave it up.
Then I chatted with my greengrocer's mother, and she sold me some spheric eggplant, not the long-shaped ones. She just cut them in slices, then put them in beaten egg, pass them in breadcrumbs, repeat the egg/breadcrumb procedure, then fry them in vegetable oil (not olive) and that's all. And I was good enough to produce a tasty dish of melanzane impanate!
Nothing fancy, but quite good for me
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Eggplant & how to prepare Would love to hear from all of you with your take on Eggplant ? Firstly, my favorite vegetable is eggplant or aubergine ... I love the fried layers of Baked Eggplant topped with a divine home made tomato sauce and layered like a lasagne and it is called Melanzane di Lecce ... Eggplant of Lecce, Puglia, Italy ... Of course, I also like Aubergine With Tahine and Pasta Norma which translates to Pasta with Eggplant as Norma in Sicilia, is Eggplant. Caponata for an appetiser is nice too ... with a crusty warm bread ... Kindest. Margi. 3 stars 1 reviews
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