- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Eggplant recipes and ideas for cooking?
Posted on 11/25/15 at 1:57 pm
Posted on 11/25/15 at 1:57 pm
I bought one and I don't know what to do with it. Any ideas appreciated.
4
Posted on 11/25/15 at 2:15 pm to Tigertown in ATL
Slice into thick fries, batter and fry, or cube, boil, mash and make a cassarole, or slice into rounds and grill...
This post was edited on 11/25/15 at 2:16 pm
Posted on 11/25/15 at 2:18 pm to Tigertown in ATL
I like to peel and cut into thick medallions and roast them, turning halfway through. I sprinkle fresh grated parm on them before serving. If the eggplant is large, I salt the medallions and let them sit for 30 minutes. Helps prevent some bitterness. Dry them off and I usually brush with some olive oil and then salt and pepper them. I cook at about 435-450. You want some caramelization on them.
ETA: Roasted slices make a good roasted eggplant parmesan dish.
ETA: Roasted slices make a good roasted eggplant parmesan dish.
This post was edited on 11/25/15 at 2:19 pm
Posted on 11/25/15 at 2:30 pm to Tigertown in ATL
Posted on 11/25/15 at 4:17 pm to Degas
quote:
Baba ganoush
This.....mo betta than hummus.
Posted on 11/25/15 at 4:21 pm to Degas
Sadly, I have no tahini, given that I did not know what it is until just now.
Posted on 11/25/15 at 4:24 pm to Tigertown in ATL
No tahini? use some sesame oil
Posted on 11/25/15 at 4:40 pm to Degas
quote:
Baba ganoush
Tastes great and it's fun to say.
I agree
Posted on 11/25/15 at 4:50 pm to Tigertown in ATL
Prepare them by peeling, slicing then covering with salt. Let the salt bring out as much moisture as it can. Put them on a drying rack for a few hours. Literally wring out the liquid every hour or so.
The key to good eggplants is getting as much water out of them before cooking so they don't get slimy when cooked.
Use the slices like lasagna noodles and make a nice veggie lasagna with them.
I use this same method for squash also. It's time consuming, but the fried and grilled results are unarguable.
The key to good eggplants is getting as much water out of them before cooking so they don't get slimy when cooked.
Use the slices like lasagna noodles and make a nice veggie lasagna with them.
I use this same method for squash also. It's time consuming, but the fried and grilled results are unarguable.
Posted on 11/25/15 at 7:44 pm to alajones
Eggplant Rice Dressing
1/2 lb. ground beef
1/2 lb. ground pork
1 medium eggplant, peeled and chopped
1 medium onion, chopped
1 small bell pepper, chopped
1-2 garlic cloves minced
About 1 tablespoon Cajun seasoning
About 2 cups cooked white rice*, measured after it's cooked.
Cooking Directions:
Season the meat with Cajun seasoning and brown it very well.
Add all the remaining ingredients except the rice, and cook it until the onions are translucent and the meat begins to stick to the bottom of the pot (stirring often).
Add about 1/2 cup of water (or chicken broth) and scrape the bottom of the pot with a wooden spoon to "deglaze" it.
Continue cooking the mixture for about 30 minutes, or until the eggplant is just about completely broken down, adding a little water periodically to keep it nice and moist.
Stir in the cooked rice and mix well so that it absorbs all the liquid.
Happy Thanksgiving Yall
1/2 lb. ground beef
1/2 lb. ground pork
1 medium eggplant, peeled and chopped
1 medium onion, chopped
1 small bell pepper, chopped
1-2 garlic cloves minced
About 1 tablespoon Cajun seasoning
About 2 cups cooked white rice*, measured after it's cooked.
Cooking Directions:
Season the meat with Cajun seasoning and brown it very well.
Add all the remaining ingredients except the rice, and cook it until the onions are translucent and the meat begins to stick to the bottom of the pot (stirring often).
Add about 1/2 cup of water (or chicken broth) and scrape the bottom of the pot with a wooden spoon to "deglaze" it.
Continue cooking the mixture for about 30 minutes, or until the eggplant is just about completely broken down, adding a little water periodically to keep it nice and moist.
Stir in the cooked rice and mix well so that it absorbs all the liquid.
Happy Thanksgiving Yall
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News