Hello Everyone,

Can anyone help with a simple, easy2prepare eggplant dish for
vegetarians, please?

thankyou
jt

jt > wrote:

>Hello Everyone,

>Can anyone help with a simple, easy2prepare eggplant dish for
>vegetarians, please?

This is one of the simplest:

Get some penne pasta boiling in water. When it's about halfway
done (say five minuntes into it), add sliced eggplant. About
equal weights of dried pasta and eggplant should work.
When it's all cooked and drained, combine with whatever tomato
sauce or other sauce you'd normally serve with pasta.

Older recipes that say you need to salt/set aside eggplant
before cooking, or cook it twice, are out of date.

For something more elegant, google this newsgroup
and "babaganoush" and you should find several recipes.

Steve

On Tue 17 Jun 2008 09:18:08p, Steve Pope told us...

> jt > wrote:
>
>>Hello Everyone,
>
>>Can anyone help with a simple, easy2prepare eggplant dish for
>>vegetarians, please?
>
> This is one of the simplest:
>
> Get some penne pasta boiling in water. When it's about halfway
> done (say five minuntes into it), add sliced eggplant. About
> equal weights of dried pasta and eggplant should work.
> When it's all cooked and drained, combine with whatever tomato
> sauce or other sauce you'd normally serve with pasta.
>
> Older recipes that say you need to salt/set aside eggplant
> before cooking, or cook it twice, are out of date.
>
> For something more elegant, google this newsgroup
> and "babaganoush" and you should find several recipes.
>
> Steve
>

I also like it sliced, breaded, and fried, either on its own or as a base
for eggplant parmesan.


--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
All that is gold does not glitter; all
that wanders is not lost.
-------------------------------------------

Wayne Boatwright > wrote:

> I also like it sliced, breaded, and fried, either on its own
> or as a base for eggplant parmesan.

Absolutely. OP asked for simple, and breading/frying is
pretty simple for someone already expert in doing it,
but can be a bit of a challenge to learn and imposes a bit
more requirements on kitchen equipment.

Steve

On Tue 17 Jun 2008 09:36:24p, Steve Pope told us...

> Wayne Boatwright > wrote:
>
>> I also like it sliced, breaded, and fried, either on its own or as a
>> base for eggplant parmesan.
>
> Absolutely. OP asked for simple, and breading/frying is
> pretty simple for someone already expert in doing it,
> but can be a bit of a challenge to learn and imposes a bit
> more requirements on kitchen equipment.
>
> Steve
>

You're right, of course. It's simple for me, but I've been making it for
years. One thing about eggplant for me, though, is that I don't like it
cooked in any form of liquid, unless one is making ratatouille. The same for
any form of summer squash.

A simple preparation that I do like, however, is to slice the eggplant,
season both sides as desired, brushing both sides with olive oil. Place on
baking sheet and roast til nicely browned.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Drink wet cement, and get completely
stoned.
-------------------------------------------

On Jun 17, 8:56 pm, jt > wrote:
>
> Can anyone help with a simple, easy2prepare eggplant dish for
> vegetarians, please?
>
Easiest is to slice eggplant thickly, say 1/2 inch, brush generously
with good-tasting olive oil, season with salt and pepper and herbs of
choice like thyme, marjoram or tarragon (or an herbes de Provence
mixture), and then roast at 350F degrees until soft and tender, 20 to
25 minutes.

Better is to cut up additional vegetables like zucchini and yellow and
red bell peppers and fennel bulbs and marinate them all together in a
huge bowl with plenty of olive oil and generous amounts of herbs.
After 2 to 6 hours of marinating, gently mixing occasionally, spread
them on (a) baking sheet(s) and roast them off. May be served hot or
cooled to room temperature. If doing this, I much prefer to use
Japanese eggplant and to cut all the veggies into similar sizes/
shapes. -aem

On Jun 17, 10:26*pm, aem > wrote:
>
> Better is to cut up additional vegetables like zucchini and yellow and
> red bell peppers and fennel bulbs and marinate them all together in a
> huge bowl with plenty of olive oil and generous amounts of herbs.
> After 2 to 6 hours of marinating, gently mixing occasionally, spread
> them on (a) baking sheet(s) *and roast them off. *May be served hot or
> cooled to room temperature. *If doing this, I much prefer to use
> Japanese eggplant and to cut all the veggies into similar sizes/
> shapes. * *-aem

Following up my own post, sorry. If you do the marinated/roasted
vegetable medley, put some garlic in with the marinade as well.
Reserve the excess oil after you've put the veggies onto a baking
sheet, then add a bit of red wine vinegar or a bit of lemon juice to
it and use it as a salad dressing. -aem

On Wed, 18 Jun 2008 04:42:44 GMT, Wayne Boatwright
> wrote:

>You're right, of course. It's simple for me, but I've been making it for
>years. One thing about eggplant for me, though, is that I don't like it
>cooked in any form of liquid, unless one is making ratatouille. The same for
>any form of summer squash.

Ratatouille is my favorite way to make eggplant. Baba Ganoush is my
favorite way to eat it if someone *else* makes it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

jt wrote:
> Hello Everyone,
>
> Can anyone help with a simple, easy2prepare eggplant dish for
> vegetarians, please?

1) Sautee eggplant in good olive oil and salt. Remove to a platter when
it's cooked to the doneness you like it. While the frying pan is still
hot, add some tomato sauce or your favorite spaghetti sauce. Heat until
hot. Pour over eggplant.

2) Stir-fry eggplant cubes or strips with onions in oil. Once they're
cooked, add either oyster sauce or Thai chili sauce. Serve over sticky rice.

3) Cube eggplant. Steam until soft. Add to a pot with a can of coconut
milk and a spoonful of curry paste. Heat through and serve over rice.

4) Prick whole eggplants with a fork and bake at 400F for one hour. Let
cool enough to handle, then scoop the insides out. Mash with garlic
(raw/minced or roasted), salt, olive oil, and (optional) tahini. Serve
on crackers, or as a dip.

Lots more ideas here, with varying difficulties:

http://www.fatfreevegan.com/search/s...Terms=eggplant

Serene

In article >, Serene Vannoy > wrote:
>jt wrote:
>> Hello Everyone,
>>
>> Can anyone help with a simple, easy2prepare eggplant dish for
>> vegetarians, please?
>
>1) Sautee eggplant in good olive oil and salt. Remove to a platter when
>it's cooked to the doneness you like it. While the frying pan is still
>hot, add some tomato sauce or your favorite spaghetti sauce. Heat until
>hot. Pour over eggplant.
>
>2) Stir-fry eggplant cubes or strips with onions in oil. Once they're
>cooked, add either oyster sauce or Thai chili sauce. Serve over sticky rice.
>
>3) Cube eggplant. Steam until soft. Add to a pot with a can of coconut
>milk and a spoonful of curry paste. Heat through and serve over rice.
>
>4) Prick whole eggplants with a fork and bake at 400F for one hour. Let
>cool enough to handle, then scoop the insides out. Mash with garlic
>(raw/minced or roasted), salt, olive oil, and (optional) tahini. Serve
>on crackers, or as a dip.

5) Top and tail the thing, stab it several times around the
circumference with a knife, then zap it in the microwave for 3 to 4
minutes (depending on size); cut in half longitudinally; sprinkle
generously with white pepper; eat with a spoon.

>Lots more ideas here, with varying difficulties:
>
>http://www.fatfreevegan.com/search/s...Terms=eggplant

Note: Once upon a time one was supposed to salt the eggplant to make
it sweat, then rinse it and squeeze it dry before using. Modern
eggplant varieties don't seem to need this treatment BUT I do have a
grafted plant which has been fruiting well recently and *one* of its
fruit was so bitter it couldn't be eaten. (Fortunately, I had given
it to a friend. All the others (probably a couple of dozen by now)
have been perfectly okay -- even that friend has eaten several without
complaint. :-) I'm waiting to see if another "toxic" one turns up.
It may be due to a mutation in one branch of the plant. (That is, a
typical horticultural "sport" such as has led to many varieties of
many domestic plant species over the centuries.)

Cheers, Phred.

--
LID

"jt" > wrote in message
...
> Hello Everyone,
>
> Can anyone help with a simple, easy2prepare eggplant dish for
> vegetarians, please?
>
> thankyou
> jt

Here this should give you an idea or 2.


--
Old Scoundrel

(AKA Dimitri)



EGGPLANT PARMIGIANINO

1 lg. eggplant (3 lbs.)
Salt
Flour
2 eggs beaten with 2 tsp. oil
1 pkg. saltines
Olive oil
2 tsp. dried basil
1 1/2 c. tomato sauce, heated
8 oz. cheese
2/3 c. parmesan cheese

Cut eggplant into thin 1/4 inch slices. Put the slices on a large platter
and sprinkle each with about 1/8 teaspoon salt. Let stand at room
temperature for about 30 minutes to draw out excess moisture. Drain and dry
the slices between paper towels. Dip each slice into flour, egg and
crackers, in that order. Heat oil in frying pan and fry eggplant until
golden brown, turning once. Drain on paper towels. Stir the basil into the
tomato sauce. Spoon a little of the sauce into a 2 quart baking dish.
Arrange 1/3 of the eggplant slices, overlapping, on the sauce. Top with 1/3
of the cheese, 1/3 tomato sauce and 1/3 parmesan. Repeat until all
ingredients are used. Bake in preheated 350 degree oven for 20 to 30
minutes, or until bubbly. \

EGGPLANT AND PEPPER SALAD

1 med. eggplant
1 lg. green pepper
1/2 tsp. salt
2 tsp. oil
2 tsp. lemon juice

Bake eggplant and pepper in potato baker on top of stove or in oven; turn
as they brown, when all browned and soft run under cold water and peel off
top skin (which comes off easily). Put strips of eggplant with seeds and
pepper (no seeds) into chopping bowl, add oil, salt and lemon juice and
chop. Garnish with tomato, onion and lemon juice. If desired, serve on
crackers or rye bread

TOMATOES AND EGGPLANT BAKE

2 lg. eggplant
Salt
3 tbsp. olive oil
1 green pepper
3 med. vidalia onions
Chives to taste
Oregano to taste
4 lg. ripe garden tomatoes
1 lb. Mozzarella cheese, (16 slices)

Slice eggplants. Salt each slice. Let sit for 15 minutes. Pat dry with
paper towels. In 2 tablespoons olive oil, saute slices. Set aside. Slice
green pepper, onions and saute in 1 tablespoon olive oil with chives and
oregano. Slice tomatoes and cheese. In 9 x 13 inch baking pan, layer
onions, eggplant slices, tomatoes and cheese. Repeat. Add more tomatoes
and sprinkle with grated Parmesan cheese. Bake at 350 degrees for 30
minutes. Sprinkle with freshly ground pepper.


GRILLED VEGETABLE SANDWICH

1 yellow squash
Marinade
8 slices rosemary or other herb bread
8 Montrachet goat cheese slices
Basil
Mayonnaise
1 zucchini
1 Japanese eggplant
1 head red tipped Belgian endive
4 asparagus spears
1/2 green pepper
1/2 red pepper
1/2 yellow pepper

Place squash, zucchini, eggplant, endive leaves, asparagus, and green,
red, and yellow peppers in individual piles in pan. Pour marinade over
vegetables to coat well. Marinate overnight. When ready to serve, grill
vegetables until lightly browned. Do not scorch. Remove blistered skins
from peppers. Cut vegetables to fit bread slices. Distribute mixture of
vegetables on each of 4 bread slices. Place 2 slices cheese on each
remaining slice. Place cheese topped bread to glaze. Serve sandwich open
faced with mayonnaise on side.

Steve Pope wrote:
> Wayne Boatwright > wrote:
>
>
>>I also like it sliced, breaded, and fried, either on its own
>>or as a base for eggplant parmesan.
>
>
> Absolutely. OP asked for simple, and breading/frying is
> pretty simple for someone already expert in doing it,
> but can be a bit of a challenge to learn and imposes a bit
> more requirements on kitchen equipment.
>
> Steve

Pass the Moussaka!

--
Joseph Littleshoes

"The two main political parties ruled alternately as if by tacit
agreement. Politically they were practically indistinguishable (one
perhaps a shade more liberal) but in both camps supporters were more
swayed by personalities than by issues. Both parties were heavily
dependent on the large industrial conglomerates. Corruption was
widespread, the conglomerates dictated economic policy, and with few
outstanding exceptions, politicians' reputations were low."

jt > wrote:

>Hello Everyone,

>Can anyone help with a simple, easy2prepare eggplant dish for
>vegetarians, please?
>


Try he

http://www.aubergines.org/

Any of these that I have tried was excellent
Good luck.

BOB