I noticed today the Eggplants are finally making..eggs? Are they late? I don't know, I've never grown them before. But, it looks like I'll have enough to make Eggplant lasagna (yummy!) and maybe something else. Something experimental..it had better look easy though, I'll tell ya that.
28 comments:
I think eggplants are so pretty but have never tasted one. What do they taste like?
Kinna bland, nice texture. They take up any flavor you put on, garlic, whatever. They make a real good subsitute for the noodles in Lasagne and make it diff..more substantial somehow. I like them.
I'll bet people on here have eggplant recipies. We do have some cooks on here (not me though)..so post away guys!
Yeah, I got recipes..LOL
You can make lasagna with the eggplant instead of noodles.
Cut the top and the bottom off. Slice lengthwise thin but not paper thin.
Sweat them with salt, rinse, pat dry.
Put eggplant on baking sheet. Brush olive oil or any oil on both sides of eggplant slices. Bake in 250 deg oven for ten to fifteen minutes.
You want to soften them but not completely roast them.
Lift off baking sheet and let them cool to touch.
Then you can make lasagna.
I use a baking pan and I layer this way.
Sauce on bottom, zucchini covering but not touching, ricotta cheese and meat (or non meat for veg people), then sauce, then eggplant, ricotta cheese, mozz cheese and sauce. I can get four layers. Top layer is sauce. Bake in oven with foil on top at 350 deg for half hour or until bubbling. Take foil off and cover with mozz cheese and basil. Put back in for 10 mins or so. Until all the cheese on top is melted.
Yummmy!
For the veg people (my Dd is vegan) instead of meat, I will use spinach, onions, basil mixed in food processor together. And for the vegans..I use seasoned tofu for the ricotta and Follow your heart mozz fake cheese for the top.
I will add another one tomorrow.
Heidi,
That sounds awesome! What is the texture of the eggplant when you use it in the lasagna? I know I am weird but I have this thing with textures LOL Is it the same texture as a lasagna noodle?
I never bake them first. I just slice the suckers and replace the noodles with 'em.
Texture is more dense than a noodle. But, it soaks up the sauce and doesn't get too soft. I like it.
ricotta makes me puke..lol. I use cottage cheese instead. I know, how NOT Italian. Keep 'em comin' Heidi!!
Nissa,
I cannot explain the texture because it is like eggplant to me..LOL
Ummm the longer you cook it, like in eggplant parmesan, the softer the eggplant gets. It kind of reminds me of squash a little bit when it is perfectly mushy with sauce and cheese. You wont even need a knife.
Oh Pat, tempura type eggplant is divine!
You slice eggplant and zucchini into long wedges. You want an egg wash in one bowl, flour in another, and bread crumbs in a third...You do the same thing you did with the fried green tomatoes.
Fry them until golden brown. I like to dip them in marinara sauce. Now I make my own sauce but can or jarred sauce is just as good.
Eggplant Parmesan is easy.
Peel the eggplant, slice in thin circles. Sweat the eggplant.
Pan with oil on stove. You want to do the egg wash, flour and bread crumbs again. Fry till golden brown.
Then in a baking dish put down a layer of spaghetti sauce. Lay out your fried eggplant circles on top. Cover with more sauce. Bake in 350 deg for 15-20 minutes. Take out and cover with Mozz cheese. Put back in and you can shove it under the broiler until the cheese melts and bubbles.
Serve over a plate of pasta.
Oh Gosh I am getting hungry!
I am a Mutt but I identify with my Goomba side. I have been cooking for a very long time.
You got me on a roll Pat!
Another one we love to do this time of year is a pasta primavera. Corkscrew pasta cooked.
Dice up eggplant, zucchini, yellow squash, peppers,and tomatoes. You can add really any veggies you want. I cook all but the tomatoes in the fry pan with a little bit of olive oil just to soften a tiny bit. Not a long cook.
Toss all with the cooled pasta. I throw in some capers, chopped raw garlic, and chopped vidalia onion. I use Ken`s Italian dressing to toss it all together. Salt and pepper to taste.
Cool in the fridge for a bit and you have a nice end of summer salad.
You can just put the veggies in raw (i like them raw) but some people do not like them that way.
Okay I am done for tonite..LOL
Nice nails DD...:-)
Oh ya, the eggplant is pretty cool too...
Heidi, you beat me to it. I was going to suggest eggplant parmesan. Yummy!
Heidi, you beat me to it. I was going to suggest eggplant parmesan. Yummy!
LOL Alana..I was on a roll. I was going to give my recipe for babaganoosh (sp?) but I figured I would stop now..LOL
your nails are the shit
I hate eggplant and grits and I have tried to learn to like them.
oven roasted eggplant on a roll with mayo, sprouts and crumbled bleu cheese... one of my faves.
And you can bread em and fry em, just like zuchinni.
Heidi, if you got a good recipe for babaganoush hand it over. I'm actually not completely sure how to spell it but I love to eat it.
if your using eggplant in a stir fry, it takes a few more minutes to cook then other vegetables.
I have made both of these and have liked them. Although they might seem long, they are easy.
FRIED EGGPLANT
1 medium eggplant
2 teaspoons salt, divided
1 cup flour
1 teaspoon baking powder
2 teaspoons Italian seasoning*
1 teaspoon onion powder
dash ground cayenne pepper
1/4 teaspoon garlic powder
2 eggs, beaten
2/3 cup milk
1 tablespoon vegetable oil
vegetable oil for frying
Peel eggplant; cut in strips about 1/2-inch wide and 3 inches in length. Place eggplant strips in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak 1 hour; drain and pat dry with paper towels.
Combine flour, salt, baking powder, Italian seasoning, onion powder, cayenne, and garlic powder in a mixing bowl. Add beaten eggs, milk, and 1 tablespoon vegetable oil. Beat until smooth.
Heat oil over medium heat until hot. If deep-frying, heat to about 365°. Dip dry eggplant strips in batter, let excess batter drip off; fry eggplant strips in batches in hot oil until fried eggplant is golden brown. Fried eggplant strips serve 4 to 6.
*You may substitute equal parts dried crumbled oregano, basil, marjoram, and rosemary for the Italian seasoning in the fried eggplant batter.
MOUSAKKA
2 medium eggplants
2 teaspoons salt
1 pound lean ground beef
1 can (14.5 ounces) tomatoes, drained
1 can (8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
dash cinnamon
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 1/2 cups shredded cheddar cheese
2 eggs, slightly beaten
slice eggplants in 1/2-inch slices. In a large kettle/pot, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels.
Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water.
Arrange half of the eggplant slices in a 13x9x2-inch baking dish.
In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices.
In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over all.
Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6.
crystal
I never peel my egglant, many of the the nutrients are in the skin. I fry then, round-cut slices, dipped in buttermilk and then dredged in seasoned flour. I also cook them with ground beef or shrimp and sauteed onion. Delicious!
I haven't read all the comments so this might be repeated.
Here in PR they slice them, dunk them in egg then breadcrumbs and fry them, when done sprinkle cheese on them.
I don't like eggplant but everyone else says they are delicious.
I still hate eggplant. Feed it to the pigs LOL along with the grits
My Mom used to make egg plant dirty rice. (Eggplant dressing)
I'm way too lazy to make any kind of lasagna. My favourite eggplant recipe involves first baking them till they're really soft and I won't suggest that because I read your post on "August in Iowa".
(If you do, though, then all you do is scrape the insides from the skin and mix with olive oil, fresh pressed garlic and salt. Sounds too simple to be good, but my Greek friend's husband declared it better than the Greek version 'melizano' which includes tahini.
Anyway, the about is from the south of France and nicknamed 'poor man's caviar' cuz it's so freakin' good. Eat with bread.)
My nails are acrylic from the dollar store. I won't have real nails until the lawn dies back. Thanks though.
And thanks for all the cooking instructions. I need them.
I love eggplant and make parm regularly but there are some new recipes in here I can't wait to try. Thanks to everyone who wrote them out. Yummy stuff.
I love to cook and am always on the prowl for new ways to do old favorites. Miss Tia your lemony wonderfulness is still a favorite!
Post a Comment