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

Todd wrote:

> 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?

yowsa.
Ok... salt if you want but NOT for a freakin' hour! I've never known
anyone to rinse it but rather pat it dry of any extruded moisture and
the salt.
Then dip in eggwash and then flour before frying. That's how my dad did
his.....
Give that a try
Goomba

On Sun 22 Mar 2009 09:50:56p, Goomba told us...

> Todd wrote:
>
>> 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?
>
> yowsa.
> Ok... salt if you want but NOT for a freakin' hour! I've never known
> anyone to rinse it but rather pat it dry of any extruded moisture and
> the salt.
> Then dip in eggwash and then flour before frying. That's how my dad did
> his.....
> Give that a try
> Goomba
>

That's how my mom made hers, too, Goomba. She often also added a bit of
cornmeal to the flour.;

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Goomba wrote:

>> 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?
>
> yowsa.
> Ok... salt if you want but NOT for a freakin' hour! I've never known
> anyone to rinse it but rather pat it dry of any extruded moisture and the
> salt.
> Then dip in eggwash and then flour before frying. That's how my dad did
> his.....
> Give that a try


If you don't want the breading on the eggplant, try brushing it lightly with
oil and broiling it instead of frying.

Bob

On Mar 23, 1:00 am, "Bob Terwilliger" >
wrote:
> Goomba wrote:
> >> 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?
>
> > yowsa.
> > Ok... salt if you want but NOT for a freakin' hour! I've never known
> > anyone to rinse it but rather pat it dry of any extruded moisture and the
> > salt.
> > Then dip in eggwash and then flour before frying. That's how my dad did
> > his.....
> > Give that a try
>
> If you don't want the breading on the eggplant, try brushing it lightly with
> oil and broiling it instead of frying.
>
> Bob

Eggplant does that. I remember some Armenian or Turkish folktale
about a bride using up her entire dowry of oil in a few days because
her new husband liked her eggplant so much.

Yes to the above suggestions, but depending on what is going to happen
to it later, sometimes I slice it thin, or dice it, so it will cook
quicker, then just not give it all the oil it wants. I usually don't
bother peeling - a little bitter, but easy to eat around, and eggplant
dishes usually could use some bite and color.

B

"Todd" > wrote in message
>
> My latest endeavor was to peal it,
> What am I doing wrong?

How loud is it?

In article 0>, Wayne Boatwright > wrote:
>On Sun 22 Mar 2009 09:50:56p, Goomba told us...
>> Todd wrote:
>>> 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?
>>
>> yowsa.
>> Ok... salt if you want but NOT for a freakin' hour! I've never known
>> anyone to rinse it but rather pat it dry of any extruded moisture and
>> the salt.
>> Then dip in eggwash and then flour before frying. That's how my dad did
>> his..... Give that a try
>
>That's how my mom made hers, too, Goomba. She often also added a bit of
>cornmeal to the flour.;

Flour/egg/breadcrumbs! (And a bit of curry powder in the flour.)

Also: Fry in bacon grease rather than olive oil -- then you can nibble
the bacon bits while the eggplant cooks. :-)

Cheers, Phred.

--
LID

Todd wrote on Sun, 22 Mar 2009 21:03:55 -0700:

> 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?

I don't know but fried egg plant is oily. Have you ever heard this story
of the origin of the Turkish (?) stuffed fried egg plant dish called
Imam Baaldi (The priest fainted)?

Apparently a priest got married and his wife brought two large jars of
wonderful olive oil as part of her dowry. On the day after the marriage,
she made fried stuffed egg plant. The priest thought it was wonderful,
so they had it again. The day after that, he asked if they could have it
once more but the lady said the olive oil was all gone and the priest
fainted!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Bob Terwilliger" > wrote in message
...
> Goomba wrote:
>
>>> 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?
>>
>> yowsa.
>> Ok... salt if you want but NOT for a freakin' hour! I've never known
>> anyone to rinse it but rather pat it dry of any extruded moisture and the
>> salt.
>> Then dip in eggwash and then flour before frying. That's how my dad did
>> his.....
>> Give that a try
>
>
> If you don't want the breading on the eggplant, try brushing it lightly
> with oil and broiling it instead of frying.
>
> Bob
Or better (it's a cool sunny day, get outside) light up the Weber... grilled
veggies are the best.

On Mar 23, 12:50*am, Goomba > wrote:
> Todd wrote:
> > 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?
>
> yowsa.
> Ok... salt if you want but NOT for a freakin' hour! I've never known
> anyone to rinse it but rather pat it dry of any extruded moisture and
> the salt.
> Then dip in eggwash and then flour before frying. *That's how my dad did
> his.....
> Give that a try
> Goomba

I do it this way too - in fact mine gets a double fry before the
baking. I start the fry in a small amt of olive oil and add sparingly
as needed. No need to immerse the eggplant - waste of good oil and
sponge action will def. take effect.

I add a bit of finely crushed dried parsley to the egg wash too. Now
you've got me wanting to make eggplant parmesan. It's a pain but oh
so good.

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.

Omelet wrote:
>
> In article .com>,
> "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.
>
> <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.

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.

Omelet wrote:
> In article .com>,
> "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.
>
> <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...

If and when we get a bumper crop of eggplant I generally turn a lot of
it into moussaka melitazanes. Had a problem with the eggplant sopping up
the oil so tried baking the slices, works like a charm. I put together
several throwaway aluminum pans of moussaka without adding the beaten
eggs and the bechamel sauce and then vacuum seal the stuff in vac bags
and freeze. Last us to a year or more with no degradation and it is very
easy to thaw in the refrigerator then add the eggs and bechamel sauce
and do the final bake. We love the stuff and eat it often.

I don't have a big problem with fried eggplant, just dip in egg wash,
dust with cornmeal and fry in deep oil at 350F, drain well. As long as
you don't do too many slices at once, lowering the oil temperature, they
are done in a few seconds and ready to drain. Another favorite of ours
during the eggplant season.

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.
>
> But, thanks anyway. ;-)
>
> I feel the same way about Bell Peppers...
> There are just some foods that, even as an adult, I can't seem to
> develop a taste for.

Try the Japanese eggplant, no harsh or bitter flavor, no need to salt
and squeeze, just peel and cook. That's the only kind we grow anymore.
We've grown Ichiban variety for years and this year we're trying PingTung.

In article .com>,
"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.

<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...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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.

But, thanks anyway. ;-)

I feel the same way about Bell Peppers...
There are just some foods that, even as an adult, I can't seem to
develop a taste for.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"George Shirley" writes:
> 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.
>>
>> But, thanks anyway. ;-)
>>
>> I feel the same way about Bell Peppers...
>> There are just some foods that, even as an adult, I can't seem to develop
>> a taste for.

I love bell peppers, wonderful grilled.

> Try the Japanese eggplant, no harsh or bitter flavor, no need to salt and
> squeeze, just peel and cook. That's the only kind we grow anymore. We've
> grown Ichiban variety for years and this year we're trying PingTung.

PingTung is just a longer version of Ichiban, no other difference. I think
the Ichinan are easier to grow and to grill. The PingTung is so long it
mostly grows on the ground, and to cook needs to be cut into smaller
sections anyway.

A few years ago (2003) I grew an Oriental eggplant for which I still haven't
come up with a proper name: http://i44.tinypic.com/sm9a2x.jpg

Omelet wrote:
> In article >,
> George Shirley > 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.
>>>
>>> But, thanks anyway. ;-)
>>>
>>> I feel the same way about Bell Peppers...
>>> There are just some foods that, even as an adult, I can't seem to
>>> develop a taste for.
>> Try the Japanese eggplant, no harsh or bitter flavor, no need to salt
>> and squeeze, just peel and cook. That's the only kind we grow anymore.
>> We've grown Ichiban variety for years and this year we're trying PingTung.
>
> Those long slender ones that look like a zucchini?

If there were purple zukes you would be right. <G> They're sweet
eggplant and easy to grow in most areas. Japan isn't exactly a tropical
country.

"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> > Try the Japanese eggplant, no harsh or bitter flavor, no need to salt
>> > and
>> > squeeze, just peel and cook. That's the only kind we grow anymore.
>> > We've
>> > grown Ichiban variety for years and this year we're trying PingTung.
>>
>> PingTung is just a longer version of Ichiban, no other difference. I
>> think
>> the Ichinan are easier to grow and to grill. The PingTung is so long it
>> mostly grows on the ground, and to cook needs to be cut into smaller
>> sections anyway.
>>
>> A few years ago (2003) I grew an Oriental eggplant for which I still
>> haven't
>> come up with a proper name: http://i44.tinypic.com/sm9a2x.jpg
>
> Nice harvest and love the double eggplant. <g>

Gals usually do. hehe

> Okay, I'm always up to re-try some foods so I guess I'll give those a
> shot. I'm betting central market will have some.
>
>
They're very easy to grow, will do especially well in your hot climate.
Slice lengthwise.
Brush lightly with oil.
Sprinkle with s n' p and dried herb blend of choice, I like Penzeys 'talian.
Grill cut side up and then flip.
They're so good they're addictive.

Ichiban are very prolific, being less bulky than other eggplant they'll
mature quickly, pick at 6-8 in. length and they'll keep producing.

brooklyn1 wrote:
> "George Shirley" writes:
>> 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.
>>>
>>> But, thanks anyway. ;-)
>>>
>>> I feel the same way about Bell Peppers...
>>> There are just some foods that, even as an adult, I can't seem to develop
>>> a taste for.
>
> I love bell peppers, wonderful grilled.
>
>> Try the Japanese eggplant, no harsh or bitter flavor, no need to salt and
>> squeeze, just peel and cook. That's the only kind we grow anymore. We've
>> grown Ichiban variety for years and this year we're trying PingTung.
>
> PingTung is just a longer version of Ichiban, no other difference. I think
> the Ichinan are easier to grow and to grill. The PingTung is so long it
> mostly grows on the ground, and to cook needs to be cut into smaller
> sections anyway.
>
> A few years ago (2003) I grew an Oriental eggplant for which I still haven't
> come up with a proper name: http://i44.tinypic.com/sm9a2x.jpg
>
Cheng and Eng.

--
Jean B.

Omelet wrote:
>
> In article .com>,
> "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've never tried that, but wouldn't that make it too salty?
> I've been living low sodium now for nearly 17 years so am sensitive to
> that.

You can rinse most of the salt off after it has drawn out the bitter
juices. I'm not on any particular diet, but I normally cook with very
little salt and don't find the eggplant salty, especially since they are
normally part of a dish with other ingredients.

In article .com>,
"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've never tried that, but wouldn't that make it too salty?
I've been living low sodium now for nearly 17 years so am sensitive to
that.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
George Shirley > 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.
> >
> > But, thanks anyway. ;-)
> >
> > I feel the same way about Bell Peppers...
> > There are just some foods that, even as an adult, I can't seem to
> > develop a taste for.
>
> Try the Japanese eggplant, no harsh or bitter flavor, no need to salt
> and squeeze, just peel and cook. That's the only kind we grow anymore.
> We've grown Ichiban variety for years and this year we're trying PingTung.

Those long slender ones that look like a zucchini?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"brooklyn1" > wrote:

> > Try the Japanese eggplant, no harsh or bitter flavor, no need to salt and
> > squeeze, just peel and cook. That's the only kind we grow anymore. We've
> > grown Ichiban variety for years and this year we're trying PingTung.
>
> PingTung is just a longer version of Ichiban, no other difference. I think
> the Ichinan are easier to grow and to grill. The PingTung is so long it
> mostly grows on the ground, and to cook needs to be cut into smaller
> sections anyway.
>
> A few years ago (2003) I grew an Oriental eggplant for which I still haven't
> come up with a proper name: http://i44.tinypic.com/sm9a2x.jpg

Nice harvest and love the double eggplant. <g>

Okay, I'm always up to re-try some foods so I guess I'll give those a
shot. I'm betting central market will have some.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
George Shirley > wrote:

> >> Try the Japanese eggplant, no harsh or bitter flavor, no need to salt
> >> and squeeze, just peel and cook. That's the only kind we grow anymore.
> >> We've grown Ichiban variety for years and this year we're trying PingTung.
> >
> > Those long slender ones that look like a zucchini?
>
> If there were purple zukes you would be right. <G> They're sweet
> eggplant and easy to grow in most areas. Japan isn't exactly a tropical
> country.

Yes, and I've also seen them in white.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Pete C." > wrote in message
ster.com...
>
> Omelet wrote:
>>
>> In article .com>,
>> "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've never tried that, but wouldn't that make it too salty?
>> I've been living low sodium now for nearly 17 years so am sensitive to
>> that.
>
> You can rinse most of the salt off after it has drawn out the bitter
> juices. I'm not on any particular diet, but I normally cook with very
> little salt and don't find the eggplant salty, especially since they are
> normally part of a dish with other ingredients.

Modern hybridized eggplant are not bitter... salting does nothing but waste
salt and add unnecessary labor. It's been like forty years since eggplant
was bitter. As the old style eggplant matured it produced bitter seeds, not
anymore.

"Omelet" > wrote in message
news
> In article >,
> George Shirley > wrote:
>
>> >> Try the Japanese eggplant, no harsh or bitter flavor, no need to salt
>> >> and squeeze, just peel and cook. That's the only kind we grow anymore.
>> >> We've grown Ichiban variety for years and this year we're trying
>> >> PingTung.
>> >
>> > Those long slender ones that look like a zucchini?
>>
>> If there were purple zukes you would be right. <G> They're sweet
>> eggplant and easy to grow in most areas. Japan isn't exactly a tropical
>> country.
>
> Yes, and I've also seen them in white.
>
>
There are purple zukes. There are white eggplant too. Zuchinni and
eggplant are available in a rainbow of colors.

In article >,
"brooklyn1" > wrote:

> > Okay, I'm always up to re-try some foods so I guess I'll give those a
> > shot. I'm betting central market will have some.
> >
> >
> They're very easy to grow, will do especially well in your hot climate.
> Slice lengthwise.
> Brush lightly with oil.
> Sprinkle with s n' p and dried herb blend of choice, I like Penzeys 'talian.
> Grill cut side up and then flip.
> They're so good they're addictive.

Thanks.

>
> Ichiban are very prolific, being less bulky than other eggplant they'll
> mature quickly, pick at 6-8 in. length and they'll keep producing.

6-8" sounds just about right. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mar 22, 8:03*pm, 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? ....[snip]

The short answer is, you don't, and you're doing nothing wrong. If
you don't want all that oil, just bake/roast the eggplant instead of
frying it. I make a spicy Sichuan-style stirfried eggplant that is
always plenty oily. I've used roasted eggplant instead a few times to
cut back on the oil and we just didn't like it as well. That
particular dish seems meant to be oily. But grilled eggplant and
roasted eggplant are good, too, just different. -aem

On Sun, 22 Mar 2009 23:00:09 -0700, "Bob Terwilliger"
> wrote:

>Goomba wrote:
>
>>> 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?
>>
>> yowsa.
>> Ok... salt if you want but NOT for a freakin' hour! I've never known
>> anyone to rinse it but rather pat it dry of any extruded moisture and the
>> salt.
>> Then dip in eggwash and then flour before frying. That's how my dad did
>> his.....
>> Give that a try
>
>
>If you don't want the breading on the eggplant, try brushing it lightly with
>oil and broiling it instead of frying.
>

Here is a wonderful recipe that does a variation on that. Bake the
slices for 25-30 minutes, let cool, then just befor serving pan fry them
for 1 minute per side. Pan frying in oil gives it a richness, but many
times I just omit the oil when reheating the slices.

http://www.saveur.com/article/Food/E...moula-Marinade

Omelet wrote:
> In article >,
> George Shirley > wrote:
>
>>>> Try the Japanese eggplant, no harsh or bitter flavor, no need to salt
>>>> and squeeze, just peel and cook. That's the only kind we grow anymore.
>>>> We've grown Ichiban variety for years and this year we're trying PingTung.
>>> Those long slender ones that look like a zucchini?
>> If there were purple zukes you would be right. <G> They're sweet
>> eggplant and easy to grow in most areas. Japan isn't exactly a tropical
>> country.
>
> Yes, and I've also seen them in white.

Also come in green and lavender in case you want to decorate your table.

George wrote on Mon, 23 Mar 2009 14:36:12 -0500:

> Omelet wrote:
>> In article >,
>> George Shirley > wrote:
>>
>>>>> Try the Japanese eggplant, no harsh or bitter flavor, no
>>>>> need to salt and squeeze, just peel and cook. That's the
>>>>> only kind we grow anymore. We've grown Ichiban variety for
>>>>> years and this year we're trying PingTung.
>>>> Those long slender ones that look like a zucchini?
>>> If there were purple zukes you would be right. <G> They're
>>> sweet eggplant and easy to grow in most areas. Japan isn't
>>> exactly a tropical country.
>>
>> Yes, and I've also seen them in white.

Have you seen the white ones with red lengthwise stripes? It's a pity
that the more spectacular color schemes fade on cooking.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> George wrote on Mon, 23 Mar 2009 14:36:12 -0500:
>
>> Omelet wrote:
>>> In article >,
>>> George Shirley > wrote:
>>>
>>>>>> Try the Japanese eggplant, no harsh or bitter flavor, no
>>>>>> need to salt and squeeze, just peel and cook. That's the
>>>>>> only kind we grow anymore. We've grown Ichiban variety for
>>>>>> years and this year we're trying PingTung.
>>>>> Those long slender ones that look like a zucchini?
>>>> If there were purple zukes you would be right. <G> They're
>>>> sweet eggplant and easy to grow in most areas. Japan isn't
>>>> exactly a tropical country.
>>>
>>> Yes, and I've also seen them in white.
>
> Have you seen the white ones with red lengthwise stripes? It's a pity
> that the more spectacular color schemes fade on cooking.
>
>
>
Then there's the little eggplant, same size as an egg, and white in
color. The ag people say that's why they're called eggplant as the
originals were as described in the first sentence.

Another sweet eggplant that grows well is the Louisiana Long Green, an
heirloom variety but seeds are available. About as long as an Ichiban
but a little thicker in diameter and grow well in warmer climates.

On Mar 23, 10:41*am, "brooklyn1" > wrote:
> "George Shirley" writes:
> > 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.
>
> >> But, thanks anyway. ;-)
>
> >> I feel the same way about Bell Peppers...
> >> There are just some foods that, even as an adult, I can't seem to develop
> >> a taste for.
>
> I love bell peppers, wonderful grilled.
>
> > Try the Japanese eggplant, no harsh or bitter flavor, no need to salt and
> > squeeze, just peel and cook. That's the only kind we grow anymore. We've
> > grown Ichiban variety for years and this year we're trying PingTung.
>
> PingTung is just a longer version of Ichiban, no other difference. *I think
> the Ichinan are easier to grow and to grill. *The PingTung is so long it
> mostly grows on the ground, and to cook needs to be cut into smaller
> sections anyway.
>
> A few years ago (2003) I grew an Oriental eggplant for which I still haven't
> come up with a proper name: *http://i44.tinypic.com/sm9a2x.jpg

I was going to post a query about Thai eggplants and here you come
with Siamese! Nice veggies.
Lynn in Fargo

George Shirley wrote:
> Omelet wrote:
>
>> In article >,
>> George Shirley > wrote:
>>
>>>>> Try the Japanese eggplant, no harsh or bitter flavor, no need to
>>>>> salt and squeeze, just peel and cook. That's the only kind we grow
>>>>> anymore. We've grown Ichiban variety for years and this year we're
>>>>> trying PingTung.
>>>>
>>>> Those long slender ones that look like a zucchini?
>>>
>>> If there were purple zukes you would be right. <G> They're sweet
>>> eggplant and easy to grow in most areas. Japan isn't exactly a
>>> tropical country.
>>
>>
>> Yes, and I've also seen them in white.
>
>
> Also come in green and lavender in case you want to decorate your table.

And what's with people still salting raw eggplant? i thought modern
agribusiness had bred out the neuro toxin in the eggplant that makes it
bitter upon cooking?

I cant recall the last time i salted egg plant, other than that it was
in Oregon over 30 years ago.

I do like those japanese eggplants for their convenient size, but to me
they seem less strongly flavored than the larger, fatter aubergines.

But even then, with a nicely seasoned coating and a quick sauté in hot
oil the japanese eggplants are quite nice, and one is just the right
size for 2 people as a side dish.
--
JL

In article .com>,
"Pete C." > wrote:

> Omelet wrote:
> >
> > In article .com>,
> > "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've never tried that, but wouldn't that make it too salty?
> > I've been living low sodium now for nearly 17 years so am sensitive to
> > that.
>
> You can rinse most of the salt off after it has drawn out the bitter
> juices. I'm not on any particular diet, but I normally cook with very
> little salt and don't find the eggplant salty, especially since they are
> normally part of a dish with other ingredients.

Perhaps, but fried, they would not be. They'd be an entree.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Robert Klute wrote:
> On Sun, 22 Mar 2009 23:00:09 -0700, "Bob Terwilliger"
> > wrote:
>
>> Goomba wrote:
>>
>>>> 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?
>>> yowsa.
>>> Ok... salt if you want but NOT for a freakin' hour! I've never known
>>> anyone to rinse it but rather pat it dry of any extruded moisture and the
>>> salt.
>>> Then dip in eggwash and then flour before frying. That's how my dad did
>>> his.....
>>> Give that a try
>>
>> If you don't want the breading on the eggplant, try brushing it lightly with
>> oil and broiling it instead of frying.
>>
>
> Here is a wonderful recipe that does a variation on that. Bake the
> slices for 25-30 minutes, let cool, then just befor serving pan fry them
> for 1 minute per side. Pan frying in oil gives it a richness, but many
> times I just omit the oil when reheating the slices.
>
> http://www.saveur.com/article/Food/E...moula-Marinade
>
That sounds like an interesting recipe--and a useful technique!
Thanks for posting it.

--
Jean B.

> On Mar 23, 1:00 am, "Bob Terwilliger" >
> wrote:
>> Goomba wrote:
>>>> 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.

>> If you don't want the breading on the eggplant, try brushing it lightly with
>> oil and broiling it instead of frying.
>>
>> Bob

What Bob said. Bake or broil or even cook it on the outdoor
grill.

gloria p

"Todd" > wrote in message ...
> 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

You did nothing wrong - that is exactly how egg plant reacts.

To seal the eggplant for frying - flour, then dip in egg wash then dip in
flour and/or breanbrumbs before frying. Or simply grill the slices.

Dimitri