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Old 05-25-2011, 11:27 AM   #1
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Ways to cook eggplant (-parmegian -dip -grill)

Eggplants are one of the most versatile food. sadly, in america it comes with only 3 flavors: parmegian, dip, and grilled. such a pity. Does anyone have experience with cooking eggplant in any other ways?

In chinese food there's a lot of ways. for example, you can steam it and top with chopped garlic and oil. you can stirfry it. you can slice the big ones, make a sandwich with raw ground meat, put on a batter and then fry it.

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Old 05-25-2011, 11:41 AM   #2
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I make a lasagna using thinly sliced eggplant instead of noodles.

Sliced Japanese eggplant is good in sinigang, which is Pilipino sour soup.
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Old 05-25-2011, 01:11 PM   #3
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I use eggplant in soups, stews and stir fry, veggie medley side - all in addition to parm and breaded/battered/fried/baked. also works well as ala tater tots.

there is methinks but a single rule for eggplant however it is used: do not overcook.

to avoid, adding it to the cooking process at the right time is very dependent on what you're fixing. maybe 15 minutes in a hot pot of stew, 10 minutes in a simmering soup, 4-5 mins in a stir fry.

if you're familiar with European style "salads" - that is to say not a tossed green salad US style - any kind of julienne device turns it into a nice 'say what's that?" addition.
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Old 05-25-2011, 01:19 PM   #4
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I do up a stuffed eggplant that is nice. You need medium or small ones that are firm.

Cut them lengthways and turn cut side down and bake until soft(usually about 25-30 minutes. Scoop out flesh so you get the shells with about 1/2 inch thickness. Saute some garlic, onion, celery, diced peppers in olive oil, and then add the eggplant flesh. Some herbs of your choice and stir this up for a bit. Then add a beaten egg and stir in well. Scoop the stuff into the upturned shells and top with mozzerella and parmesan and some fresh parsley. Bake these at about 400 for about 20 minutes until cheese has browned and the stuffing has set. You can eat these hot or also cold.
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Old 05-25-2011, 01:24 PM   #5
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Moussaka, babaganoush
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Old 05-25-2011, 01:25 PM   #6
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Old 05-25-2011, 02:02 PM   #7
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Eggplant pirogue filled with an etouffee. Caponata.

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Old 05-25-2011, 02:10 PM   #8
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Makes a great open faced sandwich for a great summer meal. yeah, it counts as grilled as well. But a nice grilled round slice (cross the lattitudes, not the longitudes)(Olive oil and a garlic seasoning), then a slice of summer tomato and some cheese warmed on the grill just to melt the cheese a bit. On a half hamburger or kaiser type roll. Now that I think of it, haven't done it in years. Great vegetarian alternative for burgers, and ditch the cheese for vegan friends.

When I find myself with eggplant I haven't used for some reason (I'm in the grilling camp), I just chop and add to any soup I might be making.
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Old 05-25-2011, 03:23 PM   #9
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There are almost a dozen different types at one of my local asian markets, including one with strikingly veined skin about the size and shape of my prized smoky blue shooter marble. I've been meaning to try them all for a weekend eggplant fest.

I make a creamy yummy mabo (mapo) tofu (dofu) replacing the tofu with eggplant. Also a vegetarian sloppy joe sandwich with it.
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Old 05-25-2011, 04:39 PM   #10
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