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Old 09-08-2009, 06:43 AM   #11
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works very well in lasagna as mentioned above, and a fave in our house is caponata. Many great recipes for this savory dish.
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Old 09-08-2009, 09:55 AM   #12
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Quote:
Originally Posted by BreezyCooking View Post
Will also be making a delicious spicy Szechuan Eggplant stirfry this week, but again, can't post it here.
I would love to see that one!
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Old 09-08-2009, 10:01 AM   #13
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I just googled "eggplant stir fry recipe" got lots of results, Tyler Florence was at the top of my search. Didn't really look at them...
man, all this talk about eggplant... I must get some!!!!
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Old 09-08-2009, 10:02 AM   #14
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I make a dish using grilled eggplant and lentils. Poke a few holes in the eggplant char the skin on the grill let cool remove the char and save the pulp. Cook lentils.

Ingredients: Lentils, Roasted Eggplant, Roasted Garlic, Onion, Ginger paste, Tomato, Dried Chilies, Fresh Chili, Cumin, Cheyenne pepper, Turmeric, Garam Masala, Water, Salt and Pepper.

Cook onion and ginger paste until onion starts to brown. Add tomato and spice mix (Cumin, Cheyenne pepper, Turmeric, Garam Masala). Cook on a low heat until it is a mush and starts to dry out. Add eggplant, garlic, lentils, water, salt and pepper. Cook until reduced while stirring. As you stir breakup eggplant. Serve with rice or bread.

There is a video on my you tube channel.
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Old 09-08-2009, 10:08 AM   #15
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Melanzana alla Parmigiana is the original name of the dish that was invented near Nice, France (the Provence region on the Mediterranian) - otherwise known as Eggplant Parmesan.

Here is a recipe that is most likely close to the original. Whether it is or isn't it sounds good.

http://italianfood.about.com/od/eggplant/r/blr0183.htm
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Old 09-08-2009, 12:42 PM   #16
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Had this the first time in a restaurant in an ancient castle overlooking Ankara, Turkey. The setting made it one of my most memorable meals ever. Great recipe.

Braised Lamb Over Silky Eggplant Purée ( Sultan's Delight) Recipe at Epicurious.com
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Old 09-08-2009, 01:36 PM   #17
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Here's the Szechuan eggplant dish. I forgot that I had adapted it up the wazoo & made it my own - lol!! Enjoy - it's absolutely delicious, & you can easily make it vegetarian by either leaving the meat out entirely, or subbing a square of cubed tofu in.


Breezy Braised Eggplant, Szechuan Style

(Adapted from Madame Chu’s Chinese Cooking School by Grace Zia Chu)

Ingredients:

1 large eggplant, or several small oriental-type eggplants
2 tablespoons of fermented black beans, soaked in warm water to cover for 20 minutes
1 tablespoon hot Asian chili paste/sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon fresh ginger, peeled & minced or grated
4 cloves of garlic, peeled & minced
1/4-1/2 pound ground meat (beef, pork, chicken, or turkey)
Vegetable oil
Water
Wok or large skillet with a cover
White, brown, or Jasmine rice for serving

Preparation:

Slice eggplant, unpeeled, into approximately 1-1/2” thick slices, then cut the slices into quarters. Make 2 cuts not quite all the way through on each quarter. This will allow the eggplant pieces to cook quickly & evenly, as well as help them to absorb more of the sauce.

Drain the soaked fermented black beans & mash with the minced garlic to a rough paste. Add the chili paste, sugar, soy sauce, & ¼ cup cold water. Stir.

Cooking Procedure:

Heat a few tablespoons of oil in a wok or large skillet until hot, but not smoking. Add ground meat & stir fry for about 2 minutes. Add minced ginger & continue stir frying for another minute. Add eggplant pieces & continue stir frying for another 5 minutes. Add in the sauce mixture & stir thoroughly until well mixed. Sprinkle 3-4 tablespoons of water over all, turn the heat down to low/medium low, cover, & allow to cook for another 5 minutes or until the eggplant pieces are tender to your preference. Serve hot over rice.
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Old 09-08-2009, 01:49 PM   #18
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all these recipes sound great!! but some have meat in them and the recipe request was "MUST" be vegetarian. but we others can benefit from the meat recipes nonetheless and thank you.
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Old 09-08-2009, 01:58 PM   #19
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As I CLEARLY stated, my recipe is EASILY converted to total vegetarian. Just leave out the small portion of meat (1/4-1/2 pound) entirely, or replace it with a square of cubed tofu.
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Old 09-08-2009, 02:00 PM   #20
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Quote:
Originally Posted by BreezyCooking View Post
As I CLEARLY stated, my recipe is EASILY converted to total vegetarian. Just leave out the small portion of meat (1/4-1/2 pound) entirely, or replace it with a square of cubed tofu.
yes but it sounds so much better the original way. LOL but i wasn't singling anyones recipes out. also unfortunately i think some vegetarians see meat and don't look any further.
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