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Started By
Message
Eggplant - how do FDBers Prepare it?
Posted on 6/17/13 at 8:48 pm
Posted on 6/17/13 at 8:48 pm
It seems bitter to me......how do you get rid of or mask the bitterness?
7
Posted on 6/17/13 at 8:49 pm to CBLSU316
quote:
FDBers
What's that?
Posted on 6/17/13 at 8:53 pm to TigerHam85
Food and Drink Board ers
Kinda like OTers and OBers
Kinda like OTers and OBers
Posted on 6/17/13 at 8:55 pm to CBLSU316
I like to grill it. Makes a great Cassarole , too.you can cut into spears, bread it and fry.
Posted on 6/17/13 at 8:57 pm to CBLSU316
Everything goes with rice Cher !
Eggplant rice dressing
Ingredients
3/4 pound leaf ground beef
3/4 pound leaf ground pork
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
4 medium-size eggplants, peeled and chopped
1 cup water or chicken broth
Salt, freshly ground black pepper and cayenne to taste
Pinch of thyme
3 cups cooked long-grain rice
2 tablespoons chopped parsley leaves
Steps
Brown the beef and pork in a large heavy pot. Add the onions, celery, and bell pepper and cook, stirring often, until they are wilted, for about five minutes. Add the eggplant and water and simmer until the eggplant is very tender and soft. Mash with a fork. Season with salt, black pepper and cayenne. Add the thyme. Add the rice and parsley. Mix well and serve warm. Serves 8.
Eggplant rice dressing
Ingredients
3/4 pound leaf ground beef
3/4 pound leaf ground pork
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
4 medium-size eggplants, peeled and chopped
1 cup water or chicken broth
Salt, freshly ground black pepper and cayenne to taste
Pinch of thyme
3 cups cooked long-grain rice
2 tablespoons chopped parsley leaves
Steps
Brown the beef and pork in a large heavy pot. Add the onions, celery, and bell pepper and cook, stirring often, until they are wilted, for about five minutes. Add the eggplant and water and simmer until the eggplant is very tender and soft. Mash with a fork. Season with salt, black pepper and cayenne. Add the thyme. Add the rice and parsley. Mix well and serve warm. Serves 8.
Posted on 6/17/13 at 8:57 pm to OTIS2
I grilled some today but it still had that bitterness.
Posted on 6/17/13 at 9:07 pm to CBLSU316
If it's really bitter, it may be bad Eggplant. Some people salt the Eggplant for 10 minutes and extract the water. This helps if you have that problem.
I love eggplant. As stated, grilled is a great way. Roasting in the oven with herbs and spices!!
I think it is the most versatile item in the kitchen.
I love eggplant. As stated, grilled is a great way. Roasting in the oven with herbs and spices!!
I think it is the most versatile item in the kitchen.
Posted on 6/17/13 at 10:34 pm to TigerHam85
quote:
FDBers
What's that?
I prefer the term "FDers", which is pronounced "feeders".
Posted on 6/17/13 at 10:46 pm to CBLSU316
I like to slice in medallions and then let it soak in salty water for about 15 minutes. Pat dry, brush with olive oil and I'll usually par cook in the oven for about 15 minutes.
Then I'll add to a vegetable curry and let it cook until it gets soft.
One thing I also usually do is take a potato peeler and carve almost like you would a pineapple and take off half of the skin. I'm not a fan of leaving the whole skin on
Then I'll add to a vegetable curry and let it cook until it gets soft.
One thing I also usually do is take a potato peeler and carve almost like you would a pineapple and take off half of the skin. I'm not a fan of leaving the whole skin on
Posted on 6/18/13 at 7:06 am to Powerman
I put my spaghetti sauce over it since I don't eat pasta
Posted on 6/18/13 at 7:25 am to CBLSU316
Washed and cubed. Then smothered with a ton of juliened onions and a can of hot Rotel tomatoes. Seasoned with slivered garlic and a tablespoon of Putica Bharma Curry powder.
Posted on 6/18/13 at 8:22 am to CBLSU316
To remove the bitterness, slice off the two butt ends, then slice in half and lay face up on a cookie sheet.. Sprinkle both halves of the white flesh side with kosher salt and let set for 30-40 minutes. Then wipe the water off of the surface of the eggplant with a paper towel. You're good to go.
This post was edited on 6/18/13 at 8:24 am
Posted on 6/18/13 at 9:18 am to bdevill
Great suggestions on removing the bitterness. I can't wait to try it out.
In our 6 years together, my wife has yet to order anything but eggplant parmesan from an Italian restaurant. I have tried my hand at it a few times, and it seems to turn out pretty well. I peel the eggplant, slice into medallions, and soak the medallions in a bit of an egg wash for a couple minutes. I then coat them in some Italian seasoned bread crumbs and pan-fry in some olive oil until each side is brown. She loves it, and, for someone who isn't a big fan of eggplant, I like it as well.
In our 6 years together, my wife has yet to order anything but eggplant parmesan from an Italian restaurant. I have tried my hand at it a few times, and it seems to turn out pretty well. I peel the eggplant, slice into medallions, and soak the medallions in a bit of an egg wash for a couple minutes. I then coat them in some Italian seasoned bread crumbs and pan-fry in some olive oil until each side is brown. She loves it, and, for someone who isn't a big fan of eggplant, I like it as well.
Posted on 6/18/13 at 9:21 am to MDTiger 13
I love eggplant parm, I recently made it with baked eggplant instead of fried. It was a great way to keep it slightly lighter and maintaining the great taste.
Posted on 6/18/13 at 9:24 am to CBLSU316
Gris Gris has a killer seafood stuffed recipe up in the recipe thread. I've made it several time..
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