I am genuinely unfamiliar with this vegetable. I don't even think I like it very much but I'm willing to try! So any suggestions? It's smallish medium sized. The person who grew it suggested breading it but I wouldn't even know where to begin!
Thanks!
honeydew / 7667 posts
I peel it, cut it (strips or slices) salt it and put it on a baking rack to let some of the water out. Spray it with olive oil and bake until soft and starting to get dark. You can add seasoning or Parmesan. Serve alone or with pasta sauce, yum!
persimmon / 1328 posts
Slice it, coat with Italian seasoned breeding, and bake until crispy on the outside. Or, fry them after breaking and layer in a baking pan with marinara and mozzarella cheese to make eggplant Parmesan. The eggplant parm is my absolute favorite meal!
ETA: you should bake it for about 20-30mins after layering.
pomegranate / 3113 posts
I usually make a yummy Turkish dish that's basically roasted eggplant puréed with some béchamel sauce to make a creamy base, over which you serve a spicy lamb stew. It's delish! Otherwise, I roast and mash it for a baba ganoush-type cold salad.
clementine / 825 posts
If you'd like to bread it, you'll want to dip in egg first, then the breadcrumbs. You can either bake or fry in olive oil.
You can also sprinkle with salt, pepper, garlic, and olive oil and throw the slices on the grill.
eggplant / 11824 posts
We usually roast it and have it in an Italian farro and roasted veggie/herb salad.
If you bread and fry/bake it (like for eggplant parm), one tip is to slice it the night before to let the water drain out of it. It really makes a difference - keeps the eggplant from getting mushy.
wonderful pear / 26210 posts
I am very particular about eggplant, it has to be cooked twice for me to be able to eat it.
After salting and squeezing thin slices, I like to lightly flour it then pan fry. Then I spread on seasoned ricotta and roll up. Cover with tomato sauce and bake,
.
Ive also roasted whole, then scraped out the inside and blended into a dip.
GOLD / grapefruit / 4555 posts
@yoursilverlining: Wonderful tip, thank you! Is it going to need a deep pan for all the moisture or just a shallow one (with the eggplants up on a rack)
@Cara M. 17: Hadn't thought of the grill. Thanks!
@MrsScallop: That sounds yummy - what temperature would be best for the layering?
@MrsH: Don't you have to worry about seeds or anything if you try and cut it like french fries? I've never seen the inside of an eggplant so I honestly don't know.
kiwi / 689 posts
I cut it into strips and put it in the slow cooker with canned, fire roasted tomatoes and then serve it sprinkled with feta. The slow cooking reduces the prep time - I don't worry about salting and draining it first because the slow cooker makes it really tender.
grape / 92 posts
I do it Taiwanese style with garlic, soy sauce, rice wine, sesame oil, dash of sugar, and basil. Comes out creamy and velvety.
I also like this stuffed Indian eggplant recipe on Mark Bittman's site. It's actually really addictive!
persimmon / 1328 posts
@NaturallyCathy: You can bake the eggplant parm at 400 degrees for 30 mins, or until the cheese is melted and golden brown.
pomegranate / 3872 posts
Grill or oven fried is my favorite. If I grill it, I slice it, coat in olive oil and seasoning and grill. Oven fried is soooo good though - coat in flour, dip in egg, roll in panko (you can season it if you want) and bake in a well oiled dish for 20 min at 400, flip and bake another 15 min.
blogger / nectarine / 2608 posts
I am going to come back later today and give you a wonderful eggplant recipe. No one at our house likes eggplant, but we all love it prepared this way (cheese doesn't ever hurt). Even Ellie will eat some.
nectarine / 2019 posts
We cut it into slices. Stuff it with goat cheese and pesto, cover in pasta sauce, a little cheese, and bake it. Totally delicious!
wonderful pea / 17279 posts
I grew up with my parents making an egg wash then coating it Italian breadcrumbs then pan frying with oil.
I have marinated it in balsamic vinaigrette and baked it.
I have sliced and salted it and baked it in a casserole Moussaka.
eggplant / 11408 posts
I'm going to have to try some of these. I am super picky about eggplant, too...I want to like it, but the texture grates on me. Hoping I can find something that I like here!
kiwi / 633 posts
How weird! I never use eggplant but got some in our most recent CSA share. I used this recipe last night and it was DELISH:
The recipe is for japonese eggplant (which are the long skinny ones) but I'm sure it would be just as tasty with spears or slices of regular eggplant!
We also make it into Baba Ganoush which is pretty easy to whip up.
cantaloupe / 6171 posts
Definitely salt it first, no matter how you cook it! I'm super picky about the texture and if you salt first it softens it up a lot
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