Hellobee Boards

Is it the big eggplant or the chinese (skinny) eggplant?

Peel, cube, pan fry in olive oil (adding as you go cuz it sucks up the oil) garlic, salt and red pepper flakes. Cook til browned. Eat it on it's own or tossed with pasta. Also really good if you let it cool add to an Italian salad like with bread chunks and tomatoes.

I like to roast the whole thing in the oven until it is really soft. Let it cool, then peel off the skin and remove as many seeds as you can.

You can blend it with some tomatoes and parmesan cheese, spread on baguette slices and eat that way.

I find eggplant has to be very well cooked otherwise it repeats on me!

@Dagny: we brush it with olive oil, garlic salt and pepper and grill it in speaers.

I make an eggplant purée. You put the whole eggplant on the grill or in the oven at 375-400 and let it roast until it starts to collapse in on itself. Remove and let cool until you can handle it. Open it up and remove as many of the seeds as you can, then scoop out the flesh and put it in a food processor. Whir it until it's smooth. Cook up about a cup of béchamel sauce (butter, flour, and milk, or coconut oil, flour, and unsweetened almond milk for a dairy-free version), add the eggplant purée and stir until combined. Season to taste with salt and pepper. This goes well under a heavy tomato-based beef stew, roasted or sautéed veggies, or anything else that sounds like a tasty combo

This pasta sauce is really good. I suggest using Japanese eggplants because I think they are sweeter. I also add a squeeze of lemon to the sauce and crumbled goat cheese.

http://www.thewednesdaychef.com/the_wednesday_chef/2010/06/francis-lams-letmyeggplantgo-free-spaghetti.html