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Old 08-14-2005, 02:11 AM   #11
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You could try making the Russian dish eggplant caviar, although that often calls for two or more eggplants. Itís really cool though, and definitely out of the ordinary. It's especialy nice on a warm flat bread or pita.

http://www.chefdecuisine.com/vegetab...ANT_CAVIAR.asp
(a fusinon-food sort of style recipe for this dish that incorporates things like tabasco into it)

http://veggietable.allinfo-about.com...antcaviar.html
(with tomatoes and garlic)

http://www.google.ie/url?sa=t&ct=res...LxJ4-kQY3bqbMB
(this seems along the lines of being traditional - plus it only calls for one big eggplant)
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Old 08-14-2005, 04:24 AM   #12
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Probably too late for this, but just excercise some care when you do marinade it. Because it does soak up the marinade, you may have a tendency to add more and more. If it's an oil based marinade, you may end up with a mouth full of oil when you do bite into the eggplant.
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Old 08-14-2005, 02:33 PM   #13
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Thanks for the advice, everyone. I have not done anything with the eggplant, yet. I am leaning towards Barbara's suggestion. Yum!!
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Old 08-15-2005, 08:40 AM   #14
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Do you sew?

Quote:
Originally Posted by SierraCook
... Ok, so now I have an eggplant. What do I do with it? ... Hopefully, somebody will have some suggestions.




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Old 08-16-2005, 10:24 PM   #15
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Tom, very funny. Thanks for the good laugh!!
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Old 08-17-2005, 11:13 AM   #16
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Quote:
Originally Posted by jtluvsjl
I love eggplant parmesan, I use my italian grandfathers recipe. Peel the eggplant, slice it thin and layer it between flour sack towels or paper towels. Put something heavy on top and leave it for 3 or 4 hours. Then dip in egg, bread in flour seasoned with salt and pepper and fry until golden. Drain on paper towels. Pour a thin layer of sauce in a baking dish, then a layer of eggplant, then shredded mozzerella. Keep layering until you've used up all the eggplant and bake on 350 until the sauce sauce bubbles. Its great!
Welcome jtluvs! Care to share the sauce recipe that goes along with that eggplant? If you haven't already read an old post of mine......I'm trying to find some good italian recipes as I absolutely love Italian food.
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Old 08-17-2005, 12:47 PM   #17
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Here is an old family recipe for eggplant.

Stuffed Eggplant
3 eggplants, same size
7 mushrooms
1 med onion, chopped
1 large can whole tomatoes in sauce (Dei Fratelli)
oregano
salt pepper
seasoned salt
2 lbs ground beef
1/2 cup raw rice

Slice eggplant in half lengthwise. Scoop out inside pulp and chop. Brown onion and mushrooms in some oil. Add chopped eggplantand cook until slightly soft. Remove from pan. Saute ground beef until cooked. Drain if necessary. Add cooked eggplant and season with oregano. Add chopped tomatoes to filling.Taste and adjust seasoning. Reserve some tomatoes and sauce for topping. Add rice.
Place in shells and top with sauce from tomatoes. Add a small amount of water to the pan. Bake uncovered at 350 for 1 hr.
Servings - 6 large ( 1/2 eggplant) or 12 small
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Old 08-18-2005, 12:32 AM   #18
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Thanks for the recipe, GC!!

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Old 08-22-2005, 03:49 PM   #19
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I make something similar to jtluvsjl's recipe.

You shouldn't need to salt eggplants these days, so what I do is slice across about quarter to third inch thick, put into a plastic bag and drizzle in a bit of oil. Then shake the slices around to get oily - doesn't use as much as brushing - they are like sponges!

Then I griddle them [I use my electric machine] but you can bake or grill [that's broil in US, isn't it?] till softened.
Meanwhile, make a tasty thick tomato sauce. I use oil to soften onion and garlic, then add tinned chopped tomatoes, dash balsamic, pinch chilli flakes, couple sun dried tomatoes chopped, herbs eg oregano, basil, and salt and pepper - cook till thick.
Layer up the eggplant slices in an ovenproof dish with tomato sauce, putting a layer of torn-up mozzarella in the middle. Finish with a layer of eggplant, then sprinkle the top with freshly finely grated Parmesan. Spray lightly with oil and bake till bubbling.

Yum yum!!
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Old 08-24-2005, 07:58 PM   #20
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Houston, we have a winner here...

Quote:
Originally Posted by jtluvsjl
I love eggplant parmesan, I use my italian grandfathers recipe... Its great!
Yes! Yes it is great.

The only thing that I may have done different was to fry the eggplant in olive oil.

My wife cleaned her plate, and my five year old made excellent progress with his meal.

Karma to you jtluvsjl!

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