"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 08-13-2007, 07:53 PM   #1
Senior Cook
healthyfoodie's Avatar
Join Date: Aug 2007
Posts: 140
ISO help/comments on cooking eggplant

i love eggplant and cook it often, using different methods and of course have varying results. hoping you can help me decode the cooking eggplant secrets.

about a week ago - i cut an eggplant into rounds, marinated the pieces in an oil and vinegar mixture and chilled them in the fridge for about 4 hours and then put them on the grill. I cooked them for a few minutes on each side until they had nice grill marks on them. then i chilled them for about another 3 hours and served them cold. they were great, albiet a little mushy.

tonight - i cut an eggplant into rounds, salted them and pressed them for about an hour. i had to go to the gym, so i rinsed off the salt and let them stand at room temp for 2 hrs while i went to the gym. came home and there was a ton of liquid in the plate, which I was surprised at since i rinsed the salt. so i drained the liquid and squeezed out the rounds, releasing more liquid. i then basted them with balsamic and put them on the grill for a few minutes on each side until they had nice grill marks on them. they came out a little tough (not bad though), it just felt like either i should have cooked them longer or marinated them.

what do you think?



healthyfoodie is offline   Reply With Quote
Old 08-13-2007, 11:15 PM   #2
Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
I like to slice into rounds and dip them in Extra Virgin Olive oil and minced fresh garlic and then grill them on a hot fire very yummy

Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 08-14-2007, 03:05 AM   #3
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,495
Or slice into rounds, sweat them, meal, and fry! They also make make great "french frys"

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-14-2007, 05:21 AM   #4
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Maybe you want to rethink the refrigeration after cooking step..? Why not just eat them when they come off the grill?
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 08-14-2007, 06:25 AM   #5
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,327
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
I prefer mine fried. As bob said, makes great faux fries.

I also just like it cubed, tossed in oil, a little sesame seeds, a little tomato paste, and oven roast. Add in with other veggies or you can puree for a nice dip spread a la babbaganush(sp*).
TATTRAT is offline   Reply With Quote
Old 08-14-2007, 07:08 AM   #6
Head Chef
elaine l's Avatar
Join Date: Aug 2006
Posts: 2,098
My fav is fried but I have cooked them (cubed) with onions, peppers, tomatoes and chickpeas with whatever s&p,basil your choice. You could add chicken or vegatable broth to make it more liquid. Serve with some toasted bread slices. Once I layered the bottom of a large serving dish with thick slices of bread and poured it on top.
elaine l is offline   Reply With Quote
Old 08-14-2007, 07:33 AM   #7
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
My husband loves baba ganoushe. We also love them cut into relatively thin rounds, brushed with olive oil and broiled or grilled, topped with a slice of tomato and some mozerella, and put on a bun. Come to think of that I haven't done the latter in ages.
Claire is offline   Reply With Quote
Old 08-14-2007, 10:11 AM   #8
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
baba for sure, ratatouille, caponata, (these last two can be served warm, room temp or chilled, and are great the next day) also use it in my pasta and lasagna ...so good.
Robo410 is offline   Reply With Quote
Old 08-14-2007, 10:21 AM   #9
Master Chef
expatgirl's Avatar
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
Have you tried the slender Asian ones? We love them and I use them for everything including pizza.
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 08-14-2007, 03:30 PM   #10
Join Date: Sep 2004
Location: Atlanta
Posts: 75
Send a message via ICQ to chiffonade Send a message via AIM to chiffonade Send a message via Yahoo to chiffonade
There are many schools of thought about grilling veggies. I love to do it but appear to be a maverick about it.

a) I NEVER marinate any vegetable for any reason at any time. Moisture + produce = mush. I put my veggies on the grill dry, then use a baste.

b) Re: Eggplant... Peel, slice into slices anywhere from 1/4 to 1/2" thick. I don't salt them. Grill on one side over medium heat, until dry looking on the grill side, probably 2-3 minutes. Flip the slice. Brush the slice with whatever oil, vin, herb, S&P mixture you use. Grill the other side 2-3 minutes. Flip the slice and brush that side with the baste. Grill only a short time once basted. HINT: You will start to see bubbles on the top side of the slice as it completes cooking. Be careful - eggplant scorches awfully fast.

c) Try this - grilled sweet potatoes. Slice washed, unpeeled sweet potatoes vertically, about 1/4" thick. Grill on both sides a few minutes dry as in eggplant procedure. For the baste, use REAL maple syrup, corn or canola oil and salt. Whenever I do grilled veggie platters, I have to make TONS of these because they fly off the platter.

Love to do onions, garlic and shallots in little foil packets with S&P, olive oil and chopped herbs - tuck into foil pack and throw in the back of the grill (NOT directly on the coals), turn occasionally. When you are done with all the veggies, they should be soft and sweet. I like to cut a Spanish onion into a sort of flower (cut all the way down STOP at the root). Once the onion is cooked, I place it in an Asian soup bowl which holds its shape nicely.

chiffonade is offline   Reply With Quote


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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:35 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.