Blech, eggplant.

[wildeyed]

I got eggplant with my produce share this week. Eggplant is probably the only food in the world that I dislike. But I am willing to give it a shot, maybe I will change my mind.

Any suggestions on how to cook the slimy little buggers? Maybe roasting?

[eyesroll]

1. Could you make baba ganouj?

You grill or roast the eggplant, and mash it up with olive oil, lemon juice, garlic and tahini. It tastes less eggplanty, and more garlicky, and the texture's a dip/spread instead of "slimy."

[wildeyed]

2. excellent idea!

I have all of those items on hand.

What do you dip into it?

[eyesroll]

4. It's usually served with pita bread.

You can google the recipe to find out some good proportions -- I don't have a recipe on hand.

[fortyfeetunder]

36. Bread, for baba ganoush?

Who needs bread? Some good crusty crackers, raw veggies, that is just as nice.

[Stinky The Clown]

3. I understand ... and have no offers to make with respect to how to

cook it in a way that would be tolerable. If you don't like something, nothing's going to change that. Its the silk purse from sow's ear thing. Liptick on a pig. After all the dressup it is still what it is.

Eggplant.

I don't like dessicated coconut. if it even gets near a dish, I can smell it, sense it, taste it ...... and my nose wrinkles and my mouth shuts. In 58 years, nothing's changed that.

[wildeyed]

9. Sssssshhhhh.......

Don't tell my husband or kids. I keep telling them, "if you don't like something, just keep trying. Eventually you will get used to it." So far they are not buying it. But I keep trying.

Sometimes someone doesn't like something because it was prepared poorly. For instance, I really like calf's liver with red wine and onion sauce. I had to practically tie my mother down to get her to even try it. But once I did, she thought it was pretty good. Someone had made cow's liver for her once, and cooked it to shoe leather. So it was strong tasting with a nasty texture. Now my calf's liver, mmmmmmm...... whole different story.

[tenshi816]

17. Would you mind sharing your recipe please?

My husband loves calf's liver but it's not something I've really done much with before because I've had a real problem in the past overcooking it (it's soooo tricky cooking liver, isn't it?).

The red wine and onion sauce you mentioned sounds really tasty, and I'd be grateful for some pointers.

Thanks!

[wildeyed]

19. It is basically liver and onions, with a pop of red wine.

Look for calf's liver, not baby beef or cow. The paler in color, the better.

In large pan or Dutch oven, saute 3-4 large onions in 3 tbl of olive oil plus salt and pepper to taste.

Cover pan and cook over low for 20-30 mins, until onions are very soft, but not colored.

Season 1-1/2 lbs calf liver cut into 1/2" slices with salt and pepper.

Dredge in all purpose flour. Shake off excess.

Heat a large skillet over medium high. Add 1/4 cup olive oil.

Add liver to pan ans saute for 2-3 minutes per side.

Remove liver to warmed platter.

Deglaze pan with red wine, balsamic vinegar or red wine vinegar with a pinch of sugar. Maybe about 1/3 of a cup? (you can omit this step is you desire)

Put liver on top of onions, pour sauce over top.

I haven't made this in ages. I craved it regularly during my first pregnancy. Now I am completely craving it again. My family will NOT thank you.

[tenshi816]

23. I do thank you!

Sounds yummy. We are fortunate enough in our small town to have a butcher shop that routinely wins the competition for best northern UK butcher. One of their advertising points is how fresh their calves' liver is, so I will definitely swing by there Saturday morning.

If I can pull this off without overcooking the liver, my husband will probably swear someone else cooked it.

Thanks again.

[wildeyed]

24. If it is thinly sliced, you will only need a few minutes on each side.

I look for it to be slightly pink inside.

Let us know how it goes. I just added calf liver to my list. Here I have to buy it frozen x(

[eleny]

33. I love liver and onions!

There used to be this great dried cheese condiment sold around here. It was a powdered cheddar with some sesame seeds and a few other ingredients. I used to sprinkle it on the dredged liver slices as they fried. I can't recall the name but it gave the liver a nice kick.

The secret to good fried liver is to fry it quick like you said. It comes out so tender you can cut it with the fork. Thanks for your recipe! Any recipe that starts with frying onions in a Dutch oven has my attention!!!

[wildeyed]

34. FOUR onions.

God it is good. I am going to have to buy liver tomorrow :9

[eleny]

35. Me too!!!

I'm taking a friend shopping to Safeway and liver is on my list. Four onions? I'm having palpitations!

[eleny]

39. Went shopping today

Two gigantic yellow onions are frying in the dutch oven. The calf's liver is thawing in the sink.

I got my hubby a steak. So, we're all set. He can have his steak and I can have the liver. Baked sweet potato on the side.

Thank you so much for your recipe. Luckily, I even have some Merlot wine in the fridge. I'm ready to deglaze!

[wildeyed]

40. I am drooling.

Didn't make it to the store today. Took the kidlets to the pool instead. But I will definitely get to the store tomorrow.

[eleny]

41. Kids are more important!

Pool days are the special days you'll all remember!

I had today set aside to shop with my friend who can't drive right now. Hubby already had his steak and I'm not quite ready. But everything is set up and ready to go!

[Shakespeare]

5. Here's one way I make it (one of the few ways my husband will eat it)

I marinate it in a balsamic vinegar-based italian dressing for a day (after cleaning and slicing into lengthwise pieces), then grill it with onions, bell peppers and yellow squash (also marinated).

I could eat it for every meal prepared this way!

[wildeyed]

11. I have lots of yellow squash this week,

so this is an excellent solution, too. Do it as a side to chicken or steaks.

Eggplant is sounding better and better!

[Shakespeare]

13. I copied that "recipe" from the grilled veggies at Old Ebbit's Grill...

...in Washington, DC. I used to work across the street from the restaurant, and they had a "to go" window with moderately priced lunches. They ALWAYS had the grilled veggies available as a side dish, and I got completely addicted. I think it's the first time I had eggplant on a regular basis, and that's how I grew to really like it.

[grasswire]

37. mmm....what other recipes did you copy?

I love that place. It's where I first had a grilled chicken and vegetable salad. Clyde's has a bit of the same "clubby" atmosphere, and really good food, too. Did you ever frequent Clyde's?

[tenshi816]

18. That sounds really, really good.

One of the food things I miss most in the UK is yellow squash (sounds weird, I know, but I love the stuff and it's such a versatile veggie). In the 19 years I've lived here, I've never encountered a single person who knows what it is, let alone ever found any in a supermarket.

I've tried to substitute zucchini (known as courgettes in Britain) but it just isn't the same.

<big sigh>

[wildeyed]

20. If they can grow zucchini, they can grow yellow squash.

Must not be a demand for it.

My sis lives in Australia. The things she really misses is black beans and Cheerios.

Her kids eat that processed yeast stuff, but won't touch peanut butter and jelly :shrug:

[tenshi816]

22. But I demand it!!!

(Picture me here, stamping my little feet in indignation.)

All I have to say is that if people could find yellow squash, they'd probably like it. OK, maybe. But damn, I sure do miss it!

Loved your "processed yeast stuff" reference. In Australia it's Vegemite, in the UK it's Marmite. Yeah, it's an acquired taste, but for some reason I like it, probably because it tastes like it should be good for me. Eating it on a slice of home-baked bread with a finely spread layer of butter is very nice.

My younger boy - 8 years old - loves peanut butter sandwiches, but not PB&J. He's half-American, so I guess that means he gets it half-right...

I miss proper Cheerios too, so I understand what your sis means. The ones we get here are sweetened, which just ruins it for me. No probs getting black beans though.

[wildeyed]

25. If you demand it,

then you will likely have to grow it yourself :P

But you are in England now. Aren't they all mad gardeners? Should be no problem to get a little veggie patch going. Gonna be hard to grow Cheerios, though. In AU, they have oaty o's instead. Hard as a rock.

[tenshi816]

26. Oaty-Os - good way to break a tooth...

Seriously, those things are awful.

Yeah, lots of mad gardeners here (married to one myself!) but not much room for plants that need room to roam, like squash plants. Also, like I said, no one's ever heard of yellow squash. My father back in Georgia is of the opinion that maybe the soil isn't right in the UK or something, or else people would've been cultivating it a long time ago.

You can tell I've spent waaaay too much time thinking about this!!!

I like your suggestion about grilling the marinated eggplant, peppers, onions and squash though. I'll try it with zucchini instead of yellow squash (ignoring my inner craving...). Using a balsamic vinegar marinade first sounds like a really good idea, because in the past we've had problems with vegetables drying out too much on the grill. Thanks for the tip.

[wildeyed]

30. But seriously,

if you can grow zucchini, you can grow summer squash. Maybe espalier it up a wall or something. I thought maybe it wasn't hot enough in UK to grow either. But what do I know.

I grew some kind of psychotic summer squash (not yellow) vine one year. It actually could climb. It took over the entire back garden. I took to pruning it with hedge clippers and withholding water. The neighbors were hiding from me when they saw me coming with armloads of squash.

[tenshi816]

38. I'd welcome you with open arms

if you showed up at my house with armloads of yellow squash!

You have a point about the weather though; the growing season may not be long enough over here. British summers are short (I'll put it this way: the heat was on in our house yesterday).

It's too late for this year, but next time I'm in the States, which will be the end of next month, I'm going to buy some squash seeds for next year and try your suggestion about running the vines up a wall. We've been successful doing it with both apple and plum trees, so why not squash?!

[Warpy]

6. Whatever you do, salt it and put it in a drainer for at least an hour

in the fridge. You cut WAY down on the mush factor as well as the bitterness if you get that brown juice out of it first.

Breading it and oven roasting it is much preferable to frying it if you're looking for eggplant parmesean. Arrange it in a lightly oiled pan, turn it over halfway through your baking time.

Another thing to consider is grilling it. Brush both sides with a garlicky Italian dressing (full oil, NOT fat free) and slap those puppies right on the grill. It's amazingly edible that way.

It's really not a bad veggie once you get the glop out of it.

[Shakespeare]

7. That's not always necessary.

If the eggplant is fresh--and especially if it's an heirloom variety (instead of your standard grocery store sat-on-a-shelf-for-a-couple-of-weeks variety)--soaking in salt isn't necessary, as the bitterness is generally a result of the eggplants' losing freshness.

Salting it can also make the eggplant tough, which may be desirable if you're doing something like eggplant parmesan, but otherwise not something you really want.

[wildeyed]

12. Fat free dressing, blech!

Some things I try, and I think, "you know what, I would rather be fat than eat this!". Fat free dressing is way high on that list.

[Warpy]

15. I agree, but some people have managed to get used to it

Personally, I use dressings based on either buttermilk or tahini on my salads and save the garlicky Italian dressing for marinades and grilling. I'd rather cut down portions and eat the real thing than try to eat something that tastes like house paint, which is what oil free dressings taste like to me.

The same goes for real butter instead of margarine. Who knew it was healthier?

Blech! indeed.

[wildeyed]

21. They put so much sugar in many fat free products

that it doesn't save any calories, anyway.

As soon as I stooped being a dead broke college student, I switched over to butter. I don't eat that much butter anyway, so I figured, a little won't hurt. Now it turns out it was healthier all the time! :)

[The empressof all]

8. I love eggplant

I usually just grill it outdoors or on the George Foreman sprinkle with salt and Olive Oil.

I sometimes do a mock Parm too.

Layer grilled eggplant with a sprinkle of Flavored bread crumbs, splash of olive oil,mozzarella cheese and jarred tomato sauce. It's almost as good as breading and frying the eggplant and far more healthy.

If fried foods are not an issue for you deep frying slices or hunks of eggplant and dunking them in tomato sauce is just heaven IMO

BTW: I do salt and drain the eggplant before I cook it. It's just the way I was taught.

[wildeyed]

10. Maybe I will try deep frying.

Kids and husband like fried food, so they would be more likely to try it that way. Plus no one in my household has weight or health issues, so occasionally, frying is ok. Sounds like it is filling enough, I could do it as an entree, too.

[livetohike]

14. My favorite fried eggplant recipe - simple

Just beat up a couple of eggs (I use the egg substitute). Cut the eggplant into 1/2" rounds. Combine 1/4 c. of canola oil and i/4 c. of olive oil in a frying pan and heat over high heat until hot enough to fry the eggplant slices.

This doesn't take long at all. Maybe four minutes per side. Drain on paper towels and salt lightly.

[China_cat]

16. bread and fry

Cut in slices. Dip in beaten egg and dredge in cracker crumbs. Fry until tender. Has a meaty texture and flavor.

[wildeyed]

27. Surprise!

It was soooo good.

I made eggplant Parmesan. The eggplants were small and very fresh so I did not salt or peel them. They were firm and mild tasting. So maybe I had old eggplants last time and that is what put me off.

Thanks, everyone, for all the great ideas. I am sure I will get more this summer, and have the opportunity to experiment again.

[Shakespeare]

28. Yay!!

This is the variety of eggplant I grow (Listada de Gandia):

(

Any chance this is the kind you had? It's very mild, almost sweet, and doesn't have to be soaked or peeled (as you described).

Good stuff!!! So glad you enjoyed your eggplant. :-)

[wildeyed]

29. How pretty!

No, they were typical, if somewhat small, eggplants. That deep purplish color. But firm and mild, not at all what I remember :)

[Stinky The Clown]

31. Italian eggplants are smaller and milder than 'American' eggplants

I'm not at all conversant in eggplant varietal names, but the Italian kind loook for all the world like 3/4 scale models of the usual football sized ones we see in the stupormarkets.

[wildeyed]

32. Mine were more like softball sized.

So maybe they were Italian. I hope we get some of the pretty speckled kind, too.

[mandyky]

42. Have you tried eggplant parmesan?

I bread (crumbs and flour mix after dipping in eggs) and broil for about 4 minutes on each side. Then layer with spaghetti sauce, parmesan and mozzarella and bake for 45 minutes to an hour.

I have also diced and sauted eggplant and added it to spaghetti sauce and even my enchiladaed buritios. I like eggplant, slime or no slime. LOL

[REACTIVATED IN CT]

43. Chinese Eggplant with Garlic Sauce

I love it !!! Does anyone have a recipe for it?

I usually grill my eggplant - cut it in cubes, add sliced green peppers plus zucchini and/or yellow squash to large bowl. Add mushrooms if I have 'em. Toss with olive oil, lots of chopped garlic and some s & p. Put all in a grill basket and grill until tender (can also be baked on cookie sheet in hot oven). Serve over pasta (I like tricolor rotini) with lots of grated romano. Also good over couscous.

One of my favorite summer dishes !!

I also do a quick eggplant with sauce in a skillet: Slice eggplant into half inch slices. Put into skillet with pasta sauce and some grated parmesan/romano. Cover and cook on low heat about 15 min., then add some mozz (shredded or sliced) Cover and cook 5 more min.


I have a crockpot eggplant stew recipe somewhere.....

[lakemonster11]

44. I'm not a big eggplant fan either,

but my favorite eggplant recipes are baba ganouj, eggplant parmesan, and moussaka.

[REACTIVATED IN CT]

45. Crockpot recipe for Eggplant Sauce

Pasta with Eggplant Sauce Recipe


Ready in: > 5 hrs
* 1 medium eggplant
* 1 medium onion, chopped
* 1 can (28 ounce) Italian-style tomatoes, cut up
* 1 can (6 ounce) tomato paste
* 1 can (4 ounce) sliced mushrooms, drained
* 2 cloves garlic, minced
* 1/4 cup dry red wine
* 1/4 cup water
* 1 1/2 teaspoon dried oregano, crushed
* 1/2 cup pitted kalamata olives OR pitted ripe olives, sliced
* 2 tablespoons snipped fresh parsley
* Salt and pepper
* 4 cups hot cooked penne pasta
* 1/3 cup grated OR shredded Parmesan cheese
* 2 tablespoons toasted pine nuts (optional)


If desired, peel eggplant. Cut eggplant into 1-inch cubes. In a 3 1/2- to 5 1/2-quart crockery cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water and oregano.
Cover and cook on low heat setting 7 to 8 hours or on high heat setting 3 1/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta. Sprinkle with Parmesan cheese and toasted pine nuts.

[merci_me]

46. Eggplant Hunan Style

Eggplant Hunan Style

6 Tbsp peanut oil, divided
1 large eggplant, unpeeled, cut in 1 inch chunks
3 (or more) cloves minced garlic
1 Tbsp chili paste w/garlic
1 1/2 tsp minced ginger
1/2 c chicken stock (or bullion)
1 Tbsp soy sauce
2 tsp sugar
1 Tbsp rice vinegar
2 Tbsp chopped green onion
1 tsp oriental sesame oil

Heat 4 Tbsp peanut oil in heavy skillet or wok. Add eggplant and stir fry til soft (appox 3 min). Remove w/ slotted spoon and set aside. Add remaining peanut oil & heat. Add garlic, chili paster and ginger. Heat about 30 seconds. Add chicken stock, soy and sugar and bring to a boil. Add rice vinegar and eggplant. Cook until most liquid is absorbed. Stir in green onion and sesame oil.

Depending on the brands of chili paste and sesame oil, for me, this can get a bit "hot". I can be a bit of a whuzz, but I love it! I find that adding a scoop of creamy cottage cheese to the side of the plate, I can use it to cool my mouth and keep going.

Mary

[yellowdogintexas]

47. Ratatouille...classic Provencale dish:

eggplant
zuchinni and or yellow summer squash
bell peppers
onions
garlic
basil,oregano, salt pepper
olive oil


cut up tomatoes

cut all the vegetables up into bite sizes as for stir fry

saute on high heat (just not hot enough to smoke the oil).

I do each veg separately and when it is ready dump in the large serving bowl that I will be using.

so: Saute the eggplant first; it will soak up the most oil, so watch it as it can stick very quickly. Use lots of garlic.

Then the squash, then the peppers and onions. Everything but the tomatoes

I just take out the veg when it is to the almost done consistency as they will continue to cook in their own steam anyway.

When all the veggies are nicely cooked and garlicky, toss everything back into the pan and stir around a bit, then add the cut up tomatoes, heat on low and cover the pan just long enough for the tomatoes to get heated all the way through.

Stir it all up and serve. You can put it on rice,as a vegetarian main dish, serve as a side dish or what ever youlike. It is good hot, or cold. You can throw in some red pepper flakes if you like a hint of heat in your food.

This was a staple summer dish for me when I had a backyard garden with zuchinni, tomatoes and eggplant coming out of my ears.

I have also eaten some bodacious eggplant curry at the local Indian eateries but have not tried to make it myself.

[theHandpuppet]

48. Grill 'em!

Brush them with olive oil, add a dash of salt and pepper, place in a grilling basket and let 'em roast on the grill until the edges have started to brown. Especially good if you use wood chips, like mesquite, for smoke. You can either slice them lengthwise or in rounds like a cuke.

If you don't like grilling, you can always bread them and cook them in a deep fryer. I use seasoned bread crumbs, but you can also mix that with a good corn meal. For a fancier dish, take the deep-fried eggplant and place it in a shallow baking pan or cookie sheet, top off with fresh tomato, basil and feta and broil it for just a few minutes. Serve with a fresh spinach salad and there you go!