that someone gave me. What should I make out of it?

7/3/2008 6:26:39 AM

My Italian roommate liked cooking with egg plant: you can do an egg plant salad very similar to a cucumber salad: really thin slices then cook them PROPERLY (I'll have to ask her again what temps and how...) then mix with garlic, olive oil, pinch of salt, basil and whatever else... really tasty.

She also put it on a Pizza and it was really good. In general you have to cook it properly b/c if you don't it'll be mushy and bitter... but cooked properly it's pretty good, I've had AWFUL eggplant parms b/c people didn't pre-cook the egg plant and it had turned me off to the whole vegetable until I met Silvia

[Edited on July 3, 2008 at 6:53 AM. Reason : heh, refered to "her" and had deleted the qualifying statement]

7/3/2008 6:52:51 AM

I <3 eggplant, make eggplant parm as suggested also make some Baba ghanoush.

7/3/2008 7:40:52 AM

Baba ghanoush sounds good. I had eggplant parm the other day

Maybe I'll just be lazy and make a frittata out of it.

7/3/2008 7:47:12 AM

Baba ghanoush


I'm growing it in my backyard

7/3/2008 8:00:50 AM

mmm baba ghanouj is so fucking good

grill it all up - the key to delicious baba ghanouj is fire roasted eggplant
oh and letting it marinate for a day

7/3/2008 8:32:57 AM

Does this look like a good recipe? I've actually never made it before

Quote :

"Ingredients 1 mid-size eggplant 1/3 cup of the best tahini you can find 1/2 lemon, squeezed 1-2tbs finely chopped parsley salt, pepper Preparation 1. Roast the eggplant over a kitchen cooker. 2. Put aside for 15-20 minutes. Let the eggplant chill up a little, over a plate or a strainer. The eggplant liquids should be fully drained before it is ready to use. 3. Strip and clean the eggplant. Peel off the shell and and put over a cutting board. 4. Chop the eggplant. Do NOT use a food processor. Chop the eggplant by hand, using a good knife. Use large, swift, hammer-like moves. With this traditional technique,the eggplants’ texture will be preserved. 5. Add all other ingredients. Yeah, you’re right, I took this shot only because it looks beautiful. 6. Mix Gently, taste. Is something missing? More lemon juice? A little salt maybe? You should take your time. Also, after some time the flavors will change a bit, so if you don’t eat it right away you should taste it again. "

7/3/2008 10:07:40 AM

I would expect myself to like baba ghannouj, but I guess I have never had a good version, because all the kinds I have ever tried have been completely revolting.

7/3/2008 10:22:51 AM

lightly battered/fried eggplant on some pasta is damn tasty

7/3/2008 11:07:17 AM

might want a little garlic powder or a clove of roasted garlic in ther

7/3/2008 2:01:40 PM

Eggplant parmesan, FTW!!!

7/3/2008 2:03:08 PM

eggplant rollatini


Nonstick olive oil spray
All purpose flour
4 large eggs, beaten to blend
3 1/2 cups fresh breadcrumbs made from crustless French bread
2 2/3 cups grated Parmesan cheese
(about 8 ounces)
18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)
3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)
1 1/4 cups ricotta cheese (preferably whole-milk)
3/4 cup chopped fresh basil leaves

3 cups purchased marinara sauce

PreparationPreheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.
Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.

7/3/2008 2:21:59 PM

That sounds tasty

7/6/2008 6:08:06 AM

sounds nasty

7/6/2008 6:27:30 AM

I just got a Twitter account. I'm lovin it.

But I'm a little annoyed TWW didn't bring #eggplantfriday to my attention sooner.

Y'all dropping balls all over the place.

6/7/2015 1:21:24 PM