I like about any of the ways I have had it-- Italian Grandmother--- but I got one the other day and a couple of nice slicer tomatoes about the same diameter and sliced the same thickness eggplant, then tomato then a provolne slice then eggplant and top with tomato-- add some olive oil and italian spices or italian dressing and bake til done--at 350 about half way done I top with mozzerella so it doesn't overcook good stuff
As mentioned above baba ganoush is great Since my family is from India and we're Chinese we eat a lot of Eggplant and pork stir fry as well as veg curries that has eggplants in it. Grill them, broil them, bake'em in in lasagna...what's not to like. It has no taste and is great at picking up flavors.
Here's a real basic eggplant pirogue recipe. I have one that's really elaborate, but this'll give you the basic idea. Stuffed Eggplant * 6 medium eggplants * 1 pound small shrimp * 1 pound white lump crab meat * 4 bell peppers * 4 medium onions * 1/2 cup parsley * 3 cloves garlic * Salt and pepper to taste * 1/2 cup celery * Bread crumbs * Parmesan cheese Boil or bake eggplants split lengthwise, until soft; then dig out meat. Save eggplant shells. While you are doing this, saute bell peppers, onion, celery, and garlic together until limp, then add eggplant meat. Let smother on medium fire till most water is cooked out, then add shrimp. Cook for another 10-15 minutes, then put all of this in another bowl and fold in crab meat and parsley. Let cool a little, then add enough bread crumbs and parm-cheese to be firm enough to stuff shells. Sprinkle a little bread crumbs and parm on top and paprika. Then sprinkle a little olive oil on top. Bake till done or brown in 350°F oven.
Are you referring to Chinese eggplant, because to me, I think it has more flavor than domestic EP? I think domestic eggplant has plenty of taste. It's got a sweet, subtle flavor that is brought out by a simple dusting w/ salt and pepper, then a good roasting on a cookie sheet. I agree, most ppl think it has little flavor, but that's generally because they let it get over powered by what it's cooked with or in. Eggplant sliced about 1 1/2" thick, dredged in an egg wash, coated in Italian breadcrumbs and deep fried. Serve w/ marinara and a good red.... mmmmm, YUM!!
Some ppl find EP bitter, which may be what you're experiencing. You can eliminate this by salting cut pieces, then laying them out on paper towels on a cookie sheet. Use a 2nd cookie sheet weighted down w/ a can or 2, on top to force the water from the salted pieces.
The couple of times I have cooked it, the skin ended up being too tough and it was not enjoyable. Is there a trick? Maybe I just got ****** eggplant.
when I mean by taste...I guess I should say it's a very neutral taste, which is why it's great because depending on how you cook it, it picks up flavor from other ingredients very well.
Here's a good eggplant parmigiana. First Slice some eggplant. Then, line the sink with paper towels. Place the sliced eggplant on the paper towels and salt them, keep layering paper towels, eggplant and salt. Then, get really heavy objects, like an iron or heavy cans and put on top of the eggplant. Sounds nuts, but listen to me. Doing this takes out the "spongey-ness" of the eggplant and when you cook them. Keep the objects on the eggplant for about an hour. Then take the eggplant and put on a platter and..... , get some flour and put it in a small bowl. Get some beaten egg and place in another bowl. Get some bread crumbs and put in another bowl. Work assembly line style. Dip the eggplant in the flour, then the egg then the crumbs. Get some good olive oil and put it about an inch deep in a frying pan. Large one. Fry the eggplant and drain on brown paper or paper towels. Place the eggplant in a baking dish, top with good red sauce/gravy, top with romano cheese and mozzerella. Keep layering. Bake at 350 till done. About 45 min to an hour. Don't have time, just eat the eggplant fried or on a sandwich. So good.
i love eggplant. grew up eating it b/c our family's chinese. i like the texture and the taste is great. but then again there aren't many foods i don't like.
"whang" is an off taste, like metallic or soap, like the cilantro for some people, this whang for eggplant and tomaotes is like metallicly burned garlicly and not in a good way. It's got to be something wrong in the way I am cooking it.
