Eggplant

We were so late getting our city backyard garden going, one of the latest crops we could put was eggplant. Well, low and behold, now they are coming in. I tried eggplant parm and another breaded eggplant recipe.. but, no matter what I do, the dish still ends up tasting like sponges to us. I peel it, soak it, etc. and we still don't see much appeal.

Anybody got ideas how to pump it up??

[Robin Garr]

Make some baba ganoush! It's a lot like hummus, but with eggplant pulp (ideally grill-smoked eggplant) in place of chickpeas, it's about seven times better than hummus.

Here's my recipe on an ancient page on WineLoversPage.com:
http://www.wineloverspage.com/food/babagan.shtml

Haven't worked alot with eggplant but is there something about male and female eggplants and how they differ in taste due to the amount of seed content. Don't know if there's any truth to it. I do know that before I grill slices of it I always salt each slice on both sides and let it set for a bit. It is suppose to make them less bitter.

The truth is a great, well executed, rattatouille is best. This is the finest that I have seen. You have to follow the recipe to the letter- no room for improvosations here.

(serves 4-6)

Sweat:

3 cloves garlic, diced
1/4 medium yellow onion, diced
Salt and Pepper, to taste

Once they become translucent, add:

1/2 cup egglant, diced
1/2 cup yellow squash, diced
1/2 cup zucchini, diced

Sautee' at same temparature until veggies soften. Raise temperature to mid-high (6.) Add:

1/2 cup mushrooms, diced
Squeeze of lemon
Salt and Pepper, to taste

Sautee', tossing often, until mushrooms soften to al dente' state. Remove pan from heat and plate. Garnish with:

Diced tomato
Chopped herbs, pick one...

PS. Do it this way and your rattatouille becomes a vibrant side-dish, not a stew. Respect to the texture of the ingredients...


Edit: I mispelled rattatouille! lol!

The truth is a great, well executed, rattatouie is best. This is the finest that I have seen. You have to follow the recipe to the letter- no room for improvosations here.

(serves 4-6)

Sweat:

3 cloves garlic, diced
1/4 medium yellow onion, diced
Salt and Pepper, to taste

Once they become translucent, add:

1/2 cup egglant, diced
1/2 cup yellow squash, diced
1/2 cup zucchini, diced

Sautee' at same temparature until veggies soften. Raise temperature to mid-high (6.) Add:

1/2 cup mushrooms, diced
Squeeze of lemon
Salt and Pepper, to taste

Sautee', tossing often, until mushrooms soften to al dente' state. Remove pan from heat and plate. Garnish with:

Diced tomato
Chopped herbs, pick one...

PS. Do it this way and your rattatouie becomes a vibrant side-dish, not a stew. Respect to the texture of the ingredients...

Stephen,

Brilliant! I've been looking for the perefct Rattatouille and I'm sure this will be wonderful. Thanks!

Deb

We really like to grill our eggplant with a little pesto:

Slice the Eggplants into circles about 1/4 inch thick
Place in Strainer.
Cover with a generous amount of Kosher salt
Let sweat for 15-30 minutes
Lightly rinse off excess salt & pat dry
Brush with pesto on both sides.
Grill over medium heat until soft & grill marks

Serve either warm or at room temperature. Leftovers are great in a sandwich with ciabatta, tomato, mozzarella and basil.

Deb

Here is my latest favorite eggplant dish. I have also made it with sauteed, cubed eggplant (unpeeled).

Addictive!

http://www.epicurious.com/recipes/food/ ... lad-243165

Nice recipes...

Deb, I'd take that leftover sammich as a day-of meal

Thanks all!! Since I'm doing Beer Can Chicken today on the grill, I think I'll start with Deb's grill recipe and go from there.. The plants (only put in 3) are going to town and I'm gonna have plenty more. So we'll probably end up trying everything at least once!!!