lummox Posted September 18, 2003 Posted September 18, 2003 side. my favorite way is to slice it kina thick (3/8 to 1/2 inch). sweat it with some salt to get rid of bitterness. then brush off the salt and brush on olive oil. then grill it. Quote
specialed Posted September 18, 2003 Posted September 18, 2003 Whatever you do with it, you gotta soak it overnight in saltwater Quote
j_b Posted September 18, 2003 Posted September 18, 2003 i love eggplant eggplant caponata: http://www.sicilianculture.com/food/epcaponata.htm ratatouille: http://www.cuisinedumonde.com/ratatouille.html Quote
lummox Posted September 18, 2003 Posted September 18, 2003 eggplant is like poison to dogs. just so you know. Quote
marylou Posted September 18, 2003 Posted September 18, 2003 specialed said: Whatever you do with it, you gotta soak it overnight in saltwater Actually just slice peel and salt, let stand in colander 30 mins, rinse. Moussaka. Quote
j_b Posted September 18, 2003 Posted September 18, 2003 eggplant is like poison to dogs it makes sense now Quote
Mr._Natural Posted September 18, 2003 Posted September 18, 2003 1. dig hole 8" deep 2. bury that shit is nasty, get some real food. Quote
specialed Posted September 18, 2003 Posted September 18, 2003 marylou said: specialed said: Whatever you do with it, you gotta soak it overnight in saltwater Actually just slice peel and salt, let stand in colander 30 mins, rinse. Moussaka. Whatever. You probably want to scrub it clean and gridbolt the thing too. Quote
Dr._Ben_Krazy Posted September 18, 2003 Posted September 18, 2003 Slap trask in the face with it until tender (his face). Shred with a cheesegrater and force into his ears and nose until the desired result is acheived. Quote
minx Posted September 18, 2003 Posted September 18, 2003 the great thing about eggplant is that it will take up the flavor of whatever is prepared with it. eggplant with a spicy sauce is the best. pick your favorite. grilled with olive is a Quote
sk Posted September 18, 2003 Posted September 18, 2003 I like egg plant layer with motzarella and spagettisauce and baked MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM Quote
snoboy Posted September 18, 2003 Posted September 18, 2003 specialed said: Whatever you do with it, you gotta soak it overnight in saltwater Not if you know how to cook it. Baba Ganoush is my fave, cook the eggplant whole on the barbie, then go from there. Mmmmmm. Quote
catbirdseat Posted September 18, 2003 Posted September 18, 2003 Dru said: baba ganoush No it is spelled Baba Ganouche. Store bought stuff is gross, but freshly made stuff is good. Quote
E-rock Posted September 18, 2003 Posted September 18, 2003 (edited) Eggplant Parmesan is a very time consuming dish to create, but with a full day and a lotta love, it's the perfect cool weather main course: 2-3 large eggplants Tomato sauce (I make mine from scratch, or at the very least from canned tomatoes, if you used the stuff from a jar, be sure to simmer it for a couple hours because all store bought sauce is undercooked) 1 block FRESH parmesan (the Argentinian stuff is just as good at the Italian and much cheaper) Mozerella Cheese Peel eggplant and slice into very thin slices, as thin as you can get. I like to go parallel to long axis of eggplant but some peeps go perpendicular. Remember: As THIN as you can! Rinse and lightly salt the eggplant and let it sit (maybe an hour). This removes the bitter flavor. Rinse eggplant after letting it sit. Prepare three large plates, one with flour, one with egg (beaten), and one with bread crumbs. You are going to use much more of all three of these than you expect so have extra handy. Dip each slice of moist eggplant in flour and coat it. Then dip in egg (egg will NOT stick without flour), then dip in bread crumbs. Fry eggplant in a mixture of extra-virgin olive oil and vegetable oil (to increase cooking temp and save olive oil). Fry until golden brown. Get the biggest iron skillet you can for this, then get a another one (speeds things up). Set each piece of eggplant aside on a large plate after frying. When finsished frying all eggplant, put some sauce in the bottom of a large, deep pyrex cooking dish. then layer some eggplat on top of this (one thin layer, on slice deep), now another layer of sauce, grated parmesan, and a LITTLE mozzerella. Add the next layer of eggplant perpenicular to the grain of the previous layer (like you would with lasagna). Continue eggplant, sauce, cheese layering until dish is full, bake at 350, take a nap. As with all good cooking, the key is seasoning. The better seasoned the breadcrumbs and most importantly the SAUCE are, the better the dish will be. Enjoy Edited September 19, 2003 by E-rock Quote
Sphinx Posted September 18, 2003 Posted September 18, 2003 Erik, you some kinda freak? Don't know how to cook 'n stuff? You need to find a wife. Baby Jesus! Quote
Dru Posted September 18, 2003 Posted September 18, 2003 catbirdseat said: Dru said: baba ganoush No it is spelled Baba Ganouche. WTF do you know, are you Turkish or something? Quote
TIGHE Posted September 18, 2003 Posted September 18, 2003 catbirdseat said: Dru said: baba ganoush No it is spelled Baba Ganouche. Store bought stuff is gross, but freshly made stuff is good. Dru spelled it correctly. Quote
scrambler Posted September 18, 2003 Posted September 18, 2003 (edited) this shit just slays me Edited September 18, 2003 by scrambler Quote
erik Posted September 18, 2003 Author Posted September 18, 2003 Sphinx said: Erik, you some kinda freak? Don't know how to cook 'n stuff? You need to find a wife. Baby Jesus! hey smary guy i am experimenting. you know, like trying new things and shit. stfu!!! and anyways, i plan on being the domestic one anyways!!! Quote
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