the hell am i gonna do with this eggplant

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this is from my parents' veg patch. it seems enormous! have never cooked with an eggplant so TELL ME WHAT TO DO WITH THIS THING, COOKINGERS.

put your glans up for Detroit (haitch), Monday, 8 March 2010 11:48 (eight years ago) Permalink

slice/chop, stir fry with chilli, onions, then add some chopped tomatoes, whatever herbs you like with that sort of thing (basil, oregano prolly good picks) and you got a pretty good pasta dish.

quiz show flat-track bully (darraghmac), Monday, 8 March 2010 11:52 (eight years ago) Permalink

(but i mean as far as i know that's true for just about any substance on earth, so that may be a little generic of a recipe for ya)

quiz show flat-track bully (darraghmac), Monday, 8 March 2010 11:52 (eight years ago) Permalink

this was pretty good http://www.nytimes.com/2009/11/05/health/nutrition/05recipehealth.html

harbl, Monday, 8 March 2010 11:56 (eight years ago) Permalink

^^ I loved that recipe. Am making it again today as a matter of fact.

t(o_o)t (ENBB), Monday, 8 March 2010 11:57 (eight years ago) Permalink

deep fry it and cover it in delicious asian sauces

noted schloar (dyao), Monday, 8 March 2010 12:47 (eight years ago) Permalink

^^ actually not that good, I have tried it. much better if you can make the sauce it yourself

noted schloar (dyao), Monday, 8 March 2010 12:55 (eight years ago) Permalink

slice it, bread it, fry it, put some marinara sauce & parmesan on it and eat it as a sandwich

max, Monday, 8 March 2010 15:19 (eight years ago) Permalink

Roast whole until collapsed, mix with chopped garlic, lemon juice, tahini sauce, puree - baba ghanouge. Made some yesterday!

clay/tone nut/mother (doo dah), Monday, 8 March 2010 16:27 (eight years ago) Permalink

throw it out a window @ someone

am0n, Monday, 8 March 2010 16:28 (eight years ago) Permalink

am0n- that suggestion, although hilarious, seems wasteful

fried eggplant is bom but labor intensive, i've had best results with a tempura batter . . .

my gurl hates how eggplant gets soggy in most applications so usually when we have it i 1-2inch cube the eggplant, put em in a big bowl then slosh olive oil and sprinkle salt and pepper. mek sure dem gets nice and coated then put it on a sheet pan and park it in a 350-400F oven for about an hour. flip em halfway if yr feelin frisky, they may develop color on the side that contacts the pan. then you can use these cubes to ramp up yr aglio y olio or put it in salads or whatever you want.

Anton Levain (jdchurchill), Monday, 8 March 2010 21:16 (eight years ago) Permalink

This cold eggplant salad is really good: http://isthatpie.wordpress.com/2008/06/01/cold-eggplant-salad-indonesian-riff/

Jaq, Monday, 8 March 2010 21:45 (eight years ago) Permalink

ended up giving this mf'er a quick pan-fry, then into the oven for a roast w/ parmesan and oregano on top. was good

still got half left!

put your glans up for Detroit (haitch), Sunday, 14 March 2010 11:23 (eight years ago) Permalink

five months pass...

seem to live on this stuff

dayo, Friday, 27 August 2010 04:26 (eight years ago) Permalink

Sudden baba ganoush craving..arrrgh.

I used to lurk on some turtle forums (Trayce), Friday, 27 August 2010 04:59 (eight years ago) Permalink

Can't vouch for authenticity, but this is nice:
http://www.bbcgoodfood.com/recipes/4679/asian-aubergine-and-pork-hotpot

The eggplant reduces down to a nice softness so doesn't seem as much as it might appear from the recipe.
Coriander = cilantro

Not the real Village People, Friday, 27 August 2010 06:07 (eight years ago) Permalink

Oh and this is slightly fiddly, but deeeelicious:
http://www.lifestylefood.com.au/recipes/3279/aubergine-stuffed-with-chorizo-spinach-tomato-and-ricotta

I'm hungry now...

Not the real Village People, Friday, 27 August 2010 06:10 (eight years ago) Permalink

OH man that one sounds amazingly delish! I'd possibly leave out the chorizo maybe (tho I like chorizo!).

I used to lurk on some turtle forums (Trayce), Friday, 27 August 2010 06:44 (eight years ago) Permalink

wn

(would nom)

dayo, Friday, 27 August 2010 08:34 (eight years ago) Permalink

Does anyone (dayo?) have a good recipe for "spicy eggplants"? There was a time in my life where I was ordering this at a Thai place as often as I could afford. I loved those freaking spicy eggplants.

sharkless dick stick (Abbbottt), Saturday, 28 August 2010 04:22 (eight years ago) Permalink

my mom makes a simple eggplant stirfry with sugar and vinegar, and I end up dipping it in sriracha sauce.

harbl posted this recipe that I (sort of) made, was great and wn again

http://www.vegetariantimes.com/recipes/9078

dayo, Saturday, 28 August 2010 06:52 (eight years ago) Permalink

oh good i was looking for that recipe! i have an eggplant and a lot of basil and peppers. so that was going to be my recommendation. eggplants = the best vegetable but i never want to cook them.

the girl with the butt tattoo (harbl), Sunday, 29 August 2010 23:27 (eight years ago) Permalink

Great ideas here for egg plant. It's one vegetable that I usually avoid because I really haven't had a clue what to do with it up until now. I've heard that if you take the time to learn to cook it nicely it works like nature's <A HREF="http://www.enemakit.com/";>enema</A> and makes you feel so much better. I have to force myself to eat my vegetables but I'm much healthier for it.

Vicbowling, Wednesday, 1 September 2010 23:44 (eight years ago) Permalink

Great ideas here for egg plant. It's one vegetable that I usually avoid because I really haven't had a clue what to do with it up until now. I've heard that if you take the time to learn to cook it nicely it works like nature's enema and makes you feel so much better. I have to force myself to eat my vegetables but I'm much healthier for it.

Vicbowling, Wednesday, 1 September 2010 23:47 (eight years ago) Permalink

learn something new about enemas every day

i just made the thai spiced eggplant again and it's great again. dyao what modifications do you make? i use rice vinegar instead of white vinegar, obv, but there must be something else. well today i used 2 cubanelle peppers instead of the bell pepper, which is a surprisingly big improvement

the girl with the butt tattoo (harbl), Wednesday, 1 September 2010 23:50 (eight years ago) Permalink

I subbed sriraracha for all the chilis and peppers. also I need to figure out a better way to fry the eggplant. when I throw the cubes in they just soak up ALL the oil like a sponge. and then they kind of taste like peanut eggplant oil cubes. I talked w my mom and she says it's normal for eggplants to do this. but there's gotta be a better way. maybe I need to get the oil really hot first.

and yeah I used rice vinegar instead of white vinegar. I think I added a little bit more sugar too to counteract the sourness.

shorn_blond.avi (dayo), Wednesday, 1 September 2010 23:54 (eight years ago) Permalink

oh, i used pepper flakes this time but i think i used sambal oelek last time. it seems better to do that because flakes can burn.
from another recipe i picked up the tip that you should cut them in super irregular shapes with no right angles so when you mix it around it's easy to get the pieces to flip and they don't stick. i get the oil soaking thing too and i think my oil was pretty hot. i give up though.

the girl with the butt tattoo (harbl), Wednesday, 1 September 2010 23:57 (eight years ago) Permalink

oh, i used pepper flakes this time but i think i used sambal oelek last time. it seems better to do that because flakes can burn.

This has been a permanent recipe-replacement for me for a while now. Doesn't get stale or old like dried chilies, works great.

Donovan Dagnabbit (WmC), Thursday, 2 September 2010 00:10 (eight years ago) Permalink

I forgot to mention I skipped the basil cuz I didn't have any.

my mom's really really good recipe for eggplant is just to stirfry it with vinegar and sugar. comes out tangy-sweet, it's really good. then you dip it in sriracha if you want.

shorn_blond.avi (dayo), Thursday, 2 September 2010 00:13 (eight years ago) Permalink

roast it, chop it or blend it, mix in lots of olive oil lemon tahini a little garlic salt peps u got yourself a NOUJ son

real s1ock (s1ocki), Friday, 3 September 2010 03:18 (eight years ago) Permalink

when I throw the cubes in they just soak up ALL the oil like a sponge.

if you salt your eggplant ahead of time it draws out moisture, but most importantly, imo, eggplant absorbs about 1/3 less oil in the pan (assuming the pan is good and hot to begin with).

xxxpost

....some kind of psychedelic wallflower (outdoor_miner), Saturday, 4 September 2010 17:11 (eight years ago) Permalink

that is a good tip. I will do that next time.

shorn_blond.avi (dayo), Saturday, 4 September 2010 17:23 (eight years ago) Permalink

one year passes...
two months pass...

^ love this photo so much

does anybody else just live on these things. i grill them & put them in sandwiches or have them on toast (w/mustard!) most days at the moment. shake some smoked paprika or sumac on them.

very sexual album (schlump), Wednesday, 22 August 2012 17:16 (six years ago) Permalink

I love them but I have to sneak them in stuff bc Mr Veg will give me a rash of shit about hating eggplants

even when they taste good and he doesn't know it's eggplant he'll still give me this face like I betrayed him

set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 22 August 2012 18:44 (six years ago) Permalink

yeah i was kinda a slow starter with them. i think because the most default preparation methods are pretty boring & lead to a smushy kinda-courgetty thing. grilled or roasted-to-molten-implosion they are a top-tier vegetable.

very sexual album (schlump), Wednesday, 22 August 2012 19:04 (six years ago) Permalink

Also roasted & turned into baba ganoush :D

set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 22 August 2012 20:40 (six years ago) Permalink

oh man i've still never done that. or really ever had & loved baba ganoush?, even. my main roasted aubergine thing is to do them on a p high heat until they just look battered & bruise, remove, peel (having sliced before putting in oven this is super satisfying & bananalike to do) & add to a risotto, in the last few minutes before serving. it pretty much totally disappears & just adds to the taste & consistency. so good.

it is the grilling that has got me so excited recently though, they're so nice texturally, which was never really a huge aubergine strength, & they go really well with spices.

very sexual album (schlump), Wednesday, 22 August 2012 20:58 (six years ago) Permalink

Yeah the babaganoush is easy, and I reckon it's actually nicer to eat when you make your own. Store bought is always kinda pukey tasting to me. Just mix in a couple of tbs of tahini, some lemon juice, minced garlic, flat leaf parsley and a bit of salt and that's a good starting point. But you can put spices in it too, like cumin or cayenne or w/e.

Grilled eggplant is the bomb. Especially antipasto, god I could eat those all day. I love it sauteed in pasta sauce too.

set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 22 August 2012 21:02 (six years ago) Permalink

Really nice salad from the Moro book to have a side or as a light lunch with flatbread and leaves... Aubergine with chilli, mint and garlic.

Slowly fry aubergine, sorry eggplant, slices in a little olive oil until caramelised and soft. Best results on a griddle pan as it gets less oily and looks purty.
You'll need to do these in batches, but that's fine. Just lay the finished ones on a large shallow dish.
Then, once they're all done and laid out, make a paste of 1 small garlic clove and a little sea salt, mixing in a splash of red wine vinegar once it's all mashed. Sprinkle this over the eggplant slices.
Matchstick a clove of garlic and fry until golden brown and crisp. Then sprinkle your crispy garlic bits over the eggplant.
Finally chop up some red chilli and fresh mint leaves and scatter over the eggplant.
Set aside for at least an hour so the eggplant soaks in all the flavours. Great as a party snack on some flatbread. Some people like a wee dollop of yogurt on it. I suppose it mellows the attack of garlic and chilli, but then you've already got the cooling mint. Anyway, totally delish, a tried and tested hit.

Poor.Old.Tired.Horse. (Stew), Thursday, 23 August 2012 20:35 (six years ago) Permalink

my fave eggplant recipe is vietnamese charred eggplant salad:
i do the charring of whole Japanese eggplants over my gas grill. put in a bowl when cooked; cover bowl for a few minutes to help make the skin easier to peel. the dressing is roughly 2 parts lime juice: 2 parts fish sauce: 1 part sugar dissolved in equal amount H20. add a touch minced garlic, combine w/eggplant toss in some cilantro and this to me is heavenly.
if no grill option i would roast the babies in 450 degree oven until charring happens

making plans for nyquil (outdoor_miner), Saturday, 25 August 2012 18:44 (six years ago) Permalink

Yeah the babaganoush is easy, and I reckon it's actually nicer to eat when you make your own. Store bought is always kinda pukey tasting to me. Just mix in a couple of tbs of tahini, some lemon juice, minced garlic, flat leaf parsley and a bit of salt and that's a good starting point. But you can put spices in it too, like cumin or cayenne or w/e.

this sounds good. i only just got to the stage w/home made houmous where i feel the benefit over (good) storebought. p sure i mentioned it here or elsewhere but since i got into dark tahini i can't stop using it, it's really versatile & distinct & way more of a-thing than i thought tahini was, based on its anaemic & gloopy younger brother spread. does it keep okay, w/o the roasted eggplant going all congealy?

also great recipe stew. i was looking through morro east a couple of weeks ago, all of the flatbread-kinda-stuff looked great.

i do the charring of whole Japanese eggplants over my gas grill.

this is like aubergine lore to me. my friend tried it and said it just made a total mess? oven roasting fits better w/my concerns over zoning out in the kitchen causing my kitchen to burn to the ground.

very sexual album (schlump), Saturday, 25 August 2012 19:00 (six years ago) Permalink

i think a big ol' globe eggplant would be messy, but i did this today with some little Japanese babies. using two burners the four of them were ready in about 5 minutes and the only mess was about 5 tiny flakes of toasted skin. left covered in a bowl for a few minutes made peeling easier... the result is this completely sublime smokey aubergine salad with zero added fat.

making plans for nyquil (outdoor_miner), Sunday, 26 August 2012 21:32 (six years ago) Permalink

Using normal aubergines is pretty messy but if you cover the surrounding area in tin foil it's easy enough to clean up.

Temporarily Famous In The Czech Republic (ShariVari), Sunday, 26 August 2012 22:10 (six years ago) Permalink

I wonder if a blowtorch would work? Kind of like how chefs do creme brulee?

frances boredom coconut (Trayce), Monday, 27 August 2012 02:19 (six years ago) Permalink

To Hell With Eggplants!

Sweet Yin Yang ☯ (Latham Green), Wednesday, 5 September 2012 18:17 (six years ago) Permalink

c'mon man the MTL thread is a plurality, for this thread you must love eggplants to come in & start talking. at least share your eggplant history with us, i don't wanna know that you're trash talking only having eaten sad slow-stewed moist aubergine dishes.

very sexual album (schlump), Wednesday, 5 September 2012 18:18 (six years ago) Permalink

i grilled an eggplant last night, so easy & good. ate it with giardiniera on some nice bread.

40oz of tears (Jordan), Wednesday, 5 September 2012 18:55 (six years ago) Permalink

I might make an eggplant and chickpea coconut curry tonight for tea.

frances boredom coconut (Trayce), Wednesday, 5 September 2012 23:22 (six years ago) Permalink

fart city!

frances boredom coconut (Trayce), Wednesday, 5 September 2012 23:22 (six years ago) Permalink

one month passes...

All this grilling talk, how does it work? How molten does it go? Have been served amazingly soft grilled half aubergine (sliced lengthwise) with miso paste at a japanese restaurant. The menu actually said it was grilled and deep fried but even when i tried deep frying first mine was burning on top under the grill before it got soft enough in the middle.

In the absence of getting that to work I've just been cubing and deep frying - still pretty damn good.

itt: 'splaining men (ledge), Wednesday, 24 October 2012 08:45 (six years ago) Permalink

I fried some cubed eggplant the other day and on a whim threw soy sauce/sesame oil over it and put it on rice and damn it was tasty that way.

Una Stubbs' Tears (Trayce), Wednesday, 24 October 2012 09:52 (six years ago) Permalink

yeah i normally serve it with soy/mirin/sake, if i'm feeling really wild i'll throw in some miso paste too (50/50 miso/water, toss in pan with the soy & auberge for a couple of mins).

itt: 'splaining men (ledge), Wednesday, 24 October 2012 09:58 (six years ago) Permalink

Yeah japanese flavour eggplant never occurred to me before but it works well. I must replenish my mirin, I'm out of stock.

Una Stubbs' Tears (Trayce), Wednesday, 24 October 2012 10:01 (six years ago) Permalink

Oh and sugar too, with the miso paste at least. my recipe suggests crazy amounts (3tbsp, about the same amount as miso) but the miso (red variety) is sharp so it really needs it.

itt: 'splaining men (ledge), Wednesday, 24 October 2012 10:06 (six years ago) Permalink

hey well there's grilling & there's roasting; grilling i'm talking just slicing an aubergine and ending up with slightly crunchy discs, which i wish society would understand as a snack & sell on the streets. but to make a molten aub you wanna roast it: some people fire them on the hob wrapped in tinfoil, but i think if you slash a few lines into one, throw it in the oven not super high for an hour, you're able to take it out, peel away the skin banana-style & use the interior sludge for the kind of thing you're talking about. it is formless by that point - grey eggplant lava - but super flavoursome. goes well w/spices. i stir into risottos. i've never really made tangine or anything, which is a good aubergine vehicle, but doing all of this stuff to an eggplant & then getting into mixing it into another recipe is probably a really good move, & might be more like what happens with the soft restaurant aubs you're imagining.

*buffs lens* (schlump), Wednesday, 24 October 2012 15:30 (six years ago) Permalink

cool, hot sludge is what i'm after, mmm hot sludge action.

itt: 'splaining men (ledge), Wednesday, 24 October 2012 15:37 (six years ago) Permalink

Hot aubergine sludge quest continues. I tried it in a moderately hot oven (gas mark 6/400f/200c), after 15 mins the top was clearly browning too much so i turned it down to 4. After nearly an hour in total it was nowhere near done enough. Tried again wrapping in foil and blasting almost at full heat, took it out after 50 mins and it was getting close, not deliciously molten but just about soft enough to eat with a spoon. What is most perplexing to me about all this is that of the half dozen recipes I've found, the longest any of them say they need to be cooked for is 35 minutes. One says to stick them under the grill for a mere 6 minutes!

itt: 'splaining men (ledge), Thursday, 1 November 2012 09:20 (six years ago) Permalink

how long are you preparing it before putting near heat though?

sug night (sic), Thursday, 1 November 2012 12:45 (six years ago) Permalink

so far i've just been scoring the top (of one half aubergine, sliced lengthwise) and brushing with oil.

itt: 'splaining men (ledge), Thursday, 1 November 2012 12:49 (six years ago) Permalink

salt it and leave it for a good long while before you oil it imo

sug night (sic), Thursday, 1 November 2012 13:42 (six years ago) Permalink

will do. high hopes for miso aubergine version 4.

itt: 'splaining men (ledge), Thursday, 1 November 2012 14:48 (six years ago) Permalink

yeah the salting will help the un-slushiness.

set the controls for the heart of the sun (VegemiteGrrl), Thursday, 1 November 2012 15:57 (six years ago) Permalink

one year passes...

1 year passes...

http://farm2.static.flickr.com/1082/1085590478_ff72d99e77.jpg

mustread guy (schlump), Tuesday, 18 March 2014 20:18 (four years ago) Permalink

my bretheren

stakker human leg (haitch), Tuesday, 18 March 2014 22:11 (four years ago) Permalink

rad

set the controls for the heart of the sun (VegemiteGrrl), Tuesday, 18 March 2014 22:15 (four years ago) Permalink

i want a twelve month wall calendar that just repeats this image

mustread guy (schlump), Tuesday, 18 March 2014 22:32 (four years ago) Permalink

Picked from my garden 2 day (is only a wee one but so perfick)

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/10013830_10151899981107757_883234163_n.jpg

the Bronski Review (Trayce), Wednesday, 19 March 2014 11:01 (four years ago) Permalink

Whup sorry for hueg.

the Bronski Review (Trayce), Wednesday, 19 March 2014 11:01 (four years ago) Permalink

eggplant is one of my favorite vegetables but FUCK YOU if you undercook it, it is vile until it's meltingly tender

marcos, Wednesday, 19 March 2014 13:51 (four years ago) Permalink

trayce that is a beautiful eggplant!

set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 19 March 2014 16:07 (four years ago) Permalink

I have had terrible luck growing eggplant, so I am very envious of yours :(

quincie, Thursday, 20 March 2014 11:21 (four years ago) Permalink

Its not very big, its a deceptive photo!

This thread made me then go and fry up some eggy and capsicum from my garden for tea with garlic and onion, in ghee, then chuck it over tumeric rice.

the Bronski Review (Trayce), Thursday, 20 March 2014 22:55 (four years ago) Permalink

that sounds wonderful

marcos, Friday, 21 March 2014 13:35 (four years ago) Permalink

two years pass...

http://farm2.static.flickr.com/1082/1085590478_ff72d99e77.jpg

schlump, Wednesday, 12 October 2016 16:54 (two years ago) Permalink

those ones look like alien eggs, they scare me a little :)

Flamenco Drop (VegemiteGrrl), Wednesday, 12 October 2016 16:57 (two years ago) Permalink

my mom makes a simple eggplant stirfry with sugar and vinegar, and I end up dipping it in sriracha sauce.

harbl posted this recipe that I (sort of) made, was great and wn again

http://www.vegetariantimes.com/recipes/9078

― dayo, Saturday, August 28, 2010 2:52 AM (six years ago) Bookmark Flag Post Permalink

lol, i still make this recipe. i had forgotten that i had gotten it from this thread

flopson, Wednesday, 12 October 2016 19:35 (two years ago) Permalink

three months pass...

http://farm2.static.flickr.com/1082/1085590478_ff72d99e77.jpg

schlump, Wednesday, 18 January 2017 23:59 (one year ago) Permalink

creepy + beautiful

Flamenco Drop (VegemiteGrrl), Thursday, 19 January 2017 05:21 (one year ago) Permalink

I think putting it under a heat lamp could aide the hatching process?

mom tossed in kimchee (quincie), Thursday, 19 January 2017 14:16 (one year ago) Permalink

a wonderful image

marcos, Thursday, 19 January 2017 14:23 (one year ago) Permalink

schlump's adoration of this beautiful eggplant image, spanning multiple years, brings me great pleasure

marcos, Thursday, 19 January 2017 14:26 (one year ago) Permalink


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