Ed Pawlowski wrote:
> "Pete C." > wrote in message
>>>> Try a non fried recipe, there are plenty and they are generally a lot
>>>> better.
>
>> A lot of people think they don't like eggplant, when in reality they
>> have only every tried mediocre fried preparations.
>
> Yes, thought it was disgusting for many years. Finally tried it grilled and
> roasted. No comparison.
>
>

The first time I had eggplant, my sister made an eggplant "lasagna". She
sliced the eggplant and layered it with sauce, mozzarella cheese
and......wait for it......... raisins!!! WTF? It was gross. The eggplant
was squeaky and bitter. I thought I'd never eat it again.

A few years later I had grilled eggplant glazed with balsamic vinegar.
Very good stuff.

I now make eggplant parm on occasion. I salt the eggplant first. I know
some people say it is unnecessary, but old habits.....


Tracy

On Mon, 23 Mar 2009 09:16:25 -0500, Pete C. wrote:

> Todd wrote:
>>
>> Hi All,
>>
>> I cook because it is fun. I really do not know what I am doing.
>>
>> Okay, I give up. How do you fry eggplant without it becoming
>> an oil sponge?
>>
>> My latest endeavor was to peal it, salt it for an hour, rinse
>> the salt off, and plop it into hot olive oil. You could watch
>> the oil disappear as the eggplant slices sucked every bit of it
>> up.
>>
>
>> What am I doing wrong?
>
> You're trying to fry eggplant.
>
> Try a non fried recipe, there are plenty and they are generally a lot
> better.

if you coat the eggplant pieces (in the shape of thick fries) with batter,
it's very good deep-fried.


your pal,
blake

On Mon, 23 Mar 2009 10:05:18 -0500, Pete C. wrote:

> Omelet wrote:
>>
>> In article .com>,
>> "Pete C." > wrote:
>>
>>> > > > What am I doing wrong?
>>> > >
>>> > > You're trying to fry eggplant.
>>> > >
>>> > > Try a non fried recipe, there are plenty and they are generally a lot
>>> > > better.
>>> >
>>> > <lol> That's the first thing I thought about too when I saw this thread.
>>> > ;-) My sister generally uses it for Eggplant Parmesan. Mom used to
>>> > make a killer egg plant soup/stew.
>>> >
>>> > I personally don't care for them, but I can still prepare them for
>>> > others...
>>>
>>> A lot of people think they don't like eggplant, when in reality they
>>> have only every tried mediocre fried preparations.
>>
>> No, I've tried it prepared steamed, baked, fried, stewed and made into
>> eggplant parmesan.
>>
>> I still can't stand it. It has a harsh flavor that just does not appeal
>> to me.
>
> That harsh flavor goes away if you salt the eggplant first to remove the
> bitter juices.

i think the modern cultivars have been bred so that this step is
unnecessary. you will find that advice mostly in older cookbooks.

your pal,
blake

Todd wrote:
> Hi All,
>
> I cook because it is fun. I really do not know what I am doing.
>
> Okay, I give up. How do you fry eggplant without it becoming
> an oil sponge?
>
> My latest endeavor was to peal it, salt it for an hour, rinse
> the salt off, and plop it into hot olive oil. You could watch
> the oil disappear as the eggplant slices sucked every bit of it
> up.
>
> What am I doing wrong?
>
> Many thanks,
> -T

Hi All,

Thank you for all the help and suggestions!

What I have learned so far:

1) Egg Plant sucks up oil (and makes priests faint)

2) Don't bother with the salt if the eggplant is not
bitter

3) seal the egg plant. Essentially, cook it like
you would cook French toast

-T

On Wed, 25 Mar 2009 19:48:55 -0700, Todd wrote:

> Todd wrote:
>> Hi All,
>>
>> I cook because it is fun. I really do not know what I am doing.
>>
>> Okay, I give up. How do you fry eggplant without it becoming
>> an oil sponge?
>>
>> My latest endeavor was to peal it, salt it for an hour, rinse
>> the salt off, and plop it into hot olive oil. You could watch
>> the oil disappear as the eggplant slices sucked every bit of it
>> up.
>>
>> What am I doing wrong?
>>
>> Many thanks,
>> -T
>
> Hi All,
>
> Thank you for all the help and suggestions!
>
> What I have learned so far:
>
> 1) Egg Plant sucks up oil (and makes priests faint)
>
> 2) Don't bother with the salt if the eggplant is not
> bitter
>
> 3) seal the egg plant. Essentially, cook it like
> you would cook French toast
>
> -T

a pretty good synopsis. don't forget that you might try grilling.

your pal,
blake