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Old 07-11-2007, 09:44 AM   #11
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carolaine, i have a few eggplants ready to be picked in the garden, so i'm gonna try out a new recipe that i'm stealing/modifying from a "giada" episode.

halve the eggplant lengthwise, carve out the center but not all the way through so you make 2 boats. dice the removed centers, and set aside. in a skillet, sweat some diced fennel, then some diced onions and garlic. add the cubed eggplant centers, sautee for a minute more, toss in some capers, then use this mix to fill the eggplant boats. drizzle with evoo, then top boats with toasted breadcrumbs. bake at 350 until the boats are soft and cooked thru.
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Old 07-11-2007, 09:52 AM   #12
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Hey BuckyT

Next eggplant throw in some green pepper, cayenne, parsley, a pinch of thyme, and a big handful of crab and/or chopped shrimp! Get Back!!!

BT. The capers will be a nice addtion. Also if you Creole-ize the stuffing sometimes, drop the fennel

Enjoy!
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Old 07-11-2007, 09:56 AM   #13
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wow, sounds great uncle bob! thanks.

oops, i just realized that i forgot to add capers. going back to edit.
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Old 07-11-2007, 03:31 PM   #14
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This is one of my favorite ways to prepare eggplant. I played around with several different Szechuan eggplant recipes, but this one is definitely my favorite so far. Sometimes to add a bit more color to it, I'll add some sliced bok choy in along with the eggplant pieces.

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, minced
4 cloves of garlic, 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 07-11-2007, 08:13 PM   #15
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BreezyCooking: I was thinking black beans earlier but couldn't quite figure the recipe through. This will be a TNT recipe for sure. I have some black beans begging for a new recipe....Thanks.
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Old 07-11-2007, 08:46 PM   #16
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StirBlue - just a note that the black beans in the recipe are Chinese "fermented" black beans, not just regular black beans.

I only mention this because a friend of mine couldn't figure out why her recipe didn't turn out like mine until she realized that regular black beans weren't the same as the Chinese preserved/fermented type.

If you can't find plain fermented black beans (which, by the way, last virtually forever in the pantry if you stuff the plastic package they come in into a glass jar), you can substitute "Black Bean Sauce", which is available in many supermarket Asian food aisles. Just nix the soaking part in the recipe.
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Old 07-11-2007, 08:58 PM   #17
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Thanks for the heads up on the black beans. I will look for the Chinese "fermented" black beans. Yes, that would make a big difference.
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Old 07-11-2007, 09:35 PM   #18
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Sautee one red pepper and one tomato with couple cloves of garlic just till it soft, season it with some salt cayne pepperand paprika to taste. Sat aside. Deep fry or fry on both sides slises of eggplant, spread the tomato/pepper mixture over the egg plant, sprinkle with more fresh garlic. Servw it hot.
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Old 07-13-2007, 04:56 PM   #19
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Thanks everyone for all of the great ideas. I forgot about Mousaka, I've never tried fermented black beans, but I will. I made the Giada boats last year, I liked them but the family didn't. I hope yours come out well. Thanks, Carol
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Old 07-13-2007, 07:09 PM   #20
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Mmmm! I love eggplant and grow Ichibans every year. I've made all of the recipes the others have listed here, including Amy's roll-ups http://img.photobucket.com/albums/v2...ntroll-ups.jpg

and Breezy's szechuan (excellent!).

You can stuff the boats with anything (except FENNEL, BT! Yee- uck!) I love a ground lamb/rice/tomato/onion mixture with Greek oregano and mint. Serve with a Greek salad.

And don't forget Baba Ganoush with pita bread.

Here's one recipe RecipeSource: Baba Ganoush

Lee
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