The Mighty and the Bland: Eggplant ideas

PeteSliver

I love eggplant but need some new ideas.  I won’t try eggplant and basil stir fry at home because Thai restaurants just do it so well.

Eggplant parmesan is a staple here already as well as grilled and marinated eggplant and tossing eggplant into curries.

I know there is more out there, what say you?

fishlessman

im sure the texans put it in chili maybe a turkey chili

DavidCrumpton

Egg plant. Like tofu and zucchini. A transport mechanism for what tastes good. 

buzd504

Babaghanoush -roast the eggplants for an hour or so (pierce them or they will explode, which is fun).  Put them in a tray under foil for another hour or so to steam.  Scoop out the meat and squeeze out the moisture.  Mix with garlic, lemon, salt, and tahini.  Soak the minced garlic in the lemon juice while the eggplant roasts to remove some of the raw bite.

PeteSliver

DavidCrumpton said:

Egg plant. Like tofu and zucchini. A transport mechanism for what tastes good. 

Like a hot dog bun?

fishlessman

someone posted a greek mousaka the other day, maybe one of the best dishes with eggplant out there

Corv

Raw, sliced about 1/8" thick, skin removed, it's a decent sandwich filler. It adds a little bitterness and a good crunch. Best very fresh or the seeds will be annoying - you can cut them out.

PeteSliver

buzd504 said:

Babaghanoush -roast the eggplants for an hour or so (pierce them or they will explode, which is fun).  Put them in a tray under foil for another hour or so to steam.  Scoop out the meat and squeeze out the moisture.  Mix with garlic, lemon, salt, and tahini.  Soak the minced garlic in the lemon juice while the eggplant roasts to remove some of the raw bite.

This sounds great.  Do you roast in the egg or just in the oven.  Does it matter?  Any suggestions on temp?

buzd504

PeteSliver said:

buzd504 said:

Babaghanoush -roast the eggplants for an hour or so (pierce them or they will explode, which is fun).  Put them in a tray under foil for another hour or so to steam.  Scoop out the meat and squeeze out the moisture.  Mix with garlic, lemon, salt, and tahini.  Soak the minced garlic in the lemon juice while the eggplant roasts to remove some of the raw bite.

This sounds great.  Do you roast in the egg or just in the oven.  Does it matter?  Any suggestions on temp?

I usually do it in the egg, but sure, you could do it in the oven.  I go about 400 direct on a raised grid (extender over AR) - flip every 20 min or so for about 80 min.  I would go a little hotter in the oven - they will produce some moisture, so use a pan in the oven.  I've also seen them done directly over a gas burner, but that can get messy.  Cook them more than you think you should.  They will be black and soggy.

I use about 1 big tablespoon of tahini and one clove of garlic and the juice from about half a lemon per eggplant (and I usually do 3 at a time).  Also, blend in about 1/4 cup of olive oil per eggplant as well.  All of that can be adjusted to taste and desired consistency.

Eoin

Esclavidas is a good one: https://eggheadforum.com/discussion/1215620/esclavidas

Eoin

Also brinjal bhaji. For that I make a tomato based curry sauce. Slice, salt, leave and rinse the aubergine. Grill gently on the Egg with smoke to part cook the slices. Then shallow fry in olive oil until browned, turning once. Add to curry sauce and simmer. Best on day 2 after 24 hours in the fridge.

DavidCrumpton

PeteSliver said:

DavidCrumpton said:

Egg plant. Like tofu and zucchini. A transport mechanism for what tastes good. 

Like a hot dog bun?

Yep, I don't eat buns either. Waste of stomach space, like the chips and dip before Mexican food.

PeteSliver

DavidCrumpton said:

PeteSliver said:

DavidCrumpton said:

Egg plant. Like tofu and zucchini. A transport mechanism for what tastes good. 

Like a hot dog bun?

Yep, I don't eat buns either. Waste of stomach space, like the chips and dip before Mexican food.

How do you feel about potatoes?

AnothaStolenGenrator

AnothaStolenGenrator

🍆🍆🍆

JohnInCarolina

Not quite how I imagined this thread going but OK.

Gulfcoastguy

Sliced thin lengthwise it can substitute for noodles in lasagna. But I second moussaka if you have about 4 hours to kill. 

DavidCrumpton

PeteSliver said:

DavidCrumpton said:

PeteSliver said:

DavidCrumpton said:

Egg plant. Like tofu and zucchini. A transport mechanism for what tastes good. 

Like a hot dog bun?

Yep, I don't eat buns either. Waste of stomach space, like the chips and dip before Mexican food.

How do you feel about potatoes?

About the same really. I don’t really eat them too much. Not a staple in our house. The wife buys them to put in stew in the cold months. I might eat them once a month with a burger. I don’t eat potato chips. 

And before you ask, I think the same about rice too. I only eat when the wife makes something with it and I like the other ingredients. She made a rice and artichoke dish last week. I ate a bite to make her happy that I tried it, but it wasn’t worth chewing. 

MN-Egger

Wife slices them, slats and lets all the water drip out on a rack. Then into egg and Italian bread crumbs and she cooks in a pan with butter. Only we eat 'em