I would love to find a way of liking them Dragn. Might sound odd, but what sort of eggplant would work for an "eggplant sandwich"? How thick would the slices be? How high the heat? How long the cook? And of course, what would be the filling? (Please say cheese!!) (Oh, and if so, what sort of cheese?)
Eggplant
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Have you ever tried baba ganoush? I dislike eggplant in most forms. If it is chopped fine in moussaka, that's fine with me. It adds a little something and when there aren't an identifiable bits, I find it less offensive. But, baba ghanoush with it's garlic and tahini and lemon and no eggplant peel, is a wonderful dip.
Baba ghanoush - Wikipedia
Linda0818
Head Chef
Love it!!!!!Have you ever tried baba ganoush? I dislike eggplant in most forms. If it is chopped fine in moussaka, that's fine with me. It adds a little something and when there aren't an identifiable bits, I find it less offensive. But, baba ghanoush with it's garlic and tahini and lemon and no eggplant peel, is a wonderful dip.
Baba ghanoush - Wikipedia
en.wikipedia.org
I have heard of it Taxy! But because it contains eggplant, I have always avoided it. However, I will try it!Have you ever tried baba ganoush? I dislike eggplant in most forms. If it is chopped fine in moussaka, that's fine with me. It adds a little something and when there aren't an identifiable bits, I find it less offensive. But, baba ghanoush with it's garlic and tahini and lemon and no eggplant peel, is a wonderful dip.
Baba ghanoush - Wikipedia
I will also try chopping up an eggplant for a Moussaka - is that with the skin included? I am willing to try it with little bits! LOL
Aunt Bea
Master Chef
Years ago I worked in a posh facility that had an elaborate employee cafeteria, managed by Marriott.
In the summer they offered a salad that consisted of rounds of room temperature fried eggplant shingled with sliced tomatoes and rounds of fresh mozzarella served with a fresh basil vinaigrette dressing.
It was a nice change from some of the heavier eggplant dishes but, for me, the breading was still the best part of the eggplant.
In the summer they offered a salad that consisted of rounds of room temperature fried eggplant shingled with sliced tomatoes and rounds of fresh mozzarella served with a fresh basil vinaigrette dressing.
It was a nice change from some of the heavier eggplant dishes but, for me, the breading was still the best part of the eggplant.
Found the recipe... last time I accessed it was more than 10 years ago. I have no idea when or even where I got it. It never crossed my mind I would be sharing or otherwise with it and so I'm so sorry that I can not even give credit where credit is due. To the originator of this recipe my apologies but please be happy that I love it and therefore forward for others to enjoy.
It is here - hope someone tries it and likes it as much as I did.
Eggplant sandwich
It is here - hope someone tries it and likes it as much as I did.
Eggplant sandwich
Cook the eggplant like I do, roast whole until just beginning to soften, then cool, slice, then fry, allow to cool, then peel off the skin. It usually comes right off.
If you roast, then fry, you won't need as much oil. Eggplant soaks up oil like you won't believe.
I make half for the 2 of us, though do make a whole recipe of the sauce since Craig likes his sauces. I only use half of it in the dish though. The rest is kept as a side for him. I also divide the half recipe into 2 foil baking pans and freeze half of it for later. It freezes quite well. I also make 3/4 of the bechemel just because I like that part of it.
I only use half of the cinnamon called for because I'm sensitive to cinnamon and it's really strong for me.
Linda0818
Head Chef
That looks so delicious! I must try. Thanks
GotGarlic
Chef Extraordinaire
One of my Greek cookbooks includes a variation of moussaka that uses zucchini instead of eggplant.
IIRC, I cut the aubergine into ~1.5 cm thick, round slices. I brushed the two flat surfaces with a bit of oil and then fried them. Then, when they had cooled a bit, I chopped them up. I don't remember for sure, but I think I left the skin on.
For the baba ghanoush, I roast the whole eggplant in the oven after having poked holes all over the skin so it won't 'splode. It should collapse and might even have some very dark or burnt bits on the skin. Let it cool and then scoop out the very soft flesh. No skin in baba ghanoush. The recipes I have seen have you put it in a food processor, but I don't see the point, as long as your garlic is finely grated. Just stir in the tahini, garlic, lemon juice and any herbs or spices you want to add, like a bit of cumin. I have read you should drizzle it with some EVOO and that a shake or two of sumac is good. I have yet to try it with sumac.
Badjak
Sous Chef
- Joined
- Dec 24, 2010
- Messages
- 588
@KatyCooks
Definitely try baba ganoush
Or
Roast (scar) eggplant. Leave to drain, remove inside meat.
Mix with garlic, olive oil, and basil.
It has a name, but I can't remember, so I'll just call if eggplant dip
Definitely try baba ganoush
Or
Roast (scar) eggplant. Leave to drain, remove inside meat.
Mix with garlic, olive oil, and basil.
It has a name, but I can't remember, so I'll just call if eggplant dip
I find that zucchini's innards get creamy just as the eggplant does.
I don't not mean to say it would not work as a replacement in several recipes - it totally would!
HeyItsSara
Sous Chef
i should make that before it gets really hot. thanks for the idea!
CharlieD
Chef Extraordinaire
Sharp knife works the best for me.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,486
I'm in midwest in the US, (WI), and ours are running $1.99/lb or $2.39/1.20lb each.
Soft is okay, where it springs back, mushy is not.
Ah well, I recently got some more sumac, so I may as well chuck some in! I think I prefer the idea of a dip with the Eggplant I just bought, than a traditional Moussaka. Don't want to ruin a whole dish! But if the dip is okay, it can be an introduction to a Moussaka with chopped up Eggplant.
Going to have to go and weigh mine now aren't I!
