CWS4322
Chef Extraordinaire
Okay--I think I've figured out the marinade for the marinated eggplant that the local perogie place sells. Just not sure if I should roast the egg plant or put it in a strainer (shoestring) and salt it for 30 minutes?
Sounds like the makings of a tasty concoction.Okay--test # 2 is:
1/4 c white vinegar
1/4 c vodka (Absolut--but I would think any vodka would do)
1/4 c water
1/4 c (or so) of white sugar
3-4 T fresh dill, chopped
1large eggplant (julienne, skin on, seeded), "sweated" with some Kosher salt for about 30 minutes
juice of 1/2 Meyer lemon
1/2 medium white onion, thinly sliced in rings
2 cloves garlic
freshly ground pepper
Mixed all the marinade ingredients together, including the minced garlic (only eggplant and onion not part of that). Rinsed the eggplant, squeezed the moisture out (layered onions and eggplant in a dish, poured marinade over it, added 3-4 sprigs of more dill, covered the concoction, now it is marinading in the fridge). This one "tastes" more like the one sold at the perogie shop than the one I made earlier (same process, except I had 1/2 c vinegar, no vodka, and used the Bullet Magic to chop the dill--not recommended). We'll see what these taste like tomorrow! Wondering if I should add some fresh mint...I love eggplant and really like this "side" that is available at the local Perogie shop in Ottawa--the owner won't share the recipe.My hands smell like dill--I love the smell of dill!
Okay--I think I've figured out the marinade for the marinated eggplant that the local perogie place sells. Just not sure if I should roast the egg plant or put it in a strainer (shoestring) and salt it for 30 minutes?
Okay--test # 2 is:
1/4 c white vinegar
1/4 c vodka (Absolut--but I would think any vodka would do)
1/4 c water
1/4 c (or so) of white sugar
3-4 T fresh dill, chopped
1large eggplant (julienne, skin on, seeded), "sweated" with some Kosher salt for about 30 minutes
juice of 1/2 Meyer lemon
1/2 medium white onion, thinly sliced in rings
2 cloves garlic
freshly ground pepper
Mixed all the marinade ingredients together, including the minced garlic (only eggplant and onion not part of that). Rinsed the eggplant, squeezed the moisture out (layered onions and eggplant in a dish, poured marinade over it, added 3-4 sprigs of more dill, covered the concoction, now it is marinading in the fridge). This one "tastes" more like the one sold at the perogie shop than the one I made earlier (same process, except I had 1/2 c vinegar, no vodka, and used the Bullet Magic to chop the dill--not recommended). We'll see what these taste like tomorrow! Wondering if I should add some fresh mint...I love eggplant and really like this "side" that is available at the local Perogie shop in Ottawa--the owner won't share the recipe.My hands smell like dill--I love the smell of dill!
I've read that it is the seeds that makes it bitter...so that's why I removed the seeds--these were big eggplants.I would salt it to get the liquid and bitterness out of the eggplant.
Yup, Charlie. I'm wondering if the "brine" should be heated with the eggplant in it...I still have 2 more eggplants, and since I'm trying to duplicate the recipe, I might have to try that tonight.Note to self: Must try soon. Sonds really good. Is that that place I called and they would not devulge the recipe?
Thanks--I'm flattered. I am going to do test 3 tonight where I follow test #2, but heat the brine, with the eggplant (kinda like B&B pickles), let it cool, and then add the vodka and lemon juice, fresh dill. I didn't think of that until now.I want to make this !!!
I once read that the eggplant is female/male and it is the female that has all the seeds. There is also a way to tell them apart when you are buying them. But I forgot what it was. Will have to look it up at the Extension site.I've read that it is the seeds that makes it bitter...so that's why I removed the seeds--these were big eggplants.