I need any help on how to fix eggplant. It has to be cooked though.
Thanks

In article >,
(U C ME I C U) wrote:

> I need any help on how to fix eggplant. It has to be cooked though.
> Thanks
>

My favorite way to cook it is simple.
I cook it like any other squash...

Rinse it so it's slightly wet then dredge it in some spiced cornmeal. I
spice with lemon pepper and a dash of onion and garlic powder.

Fry in a skillet in a little bit of EVOO.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Sat, 7 Aug 2004 20:06:46 -0500, (U C ME I C U)
wrote:

>I need any help on how to fix eggplant. It has to be cooked though.
>Thanks

Split the aubergines stem to stern. Salt and drain for half an hour.
Cut several slits in the halves with a paring knife. Into the slits
insert thin slices of tasso and lemon. Insert basil leaves in there,
too. Season with a couple of turns of black pepper and drizzle with
olive oil. Set them on the grill over medium heat and cook till done,
turning carefully so the stuffed stuff doesn't fall out of its
stuffing places. Slice into serving sized pieces and drizzle with a
little more olive oil.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sat, 07 Aug 2004 22:18:35 -0500, Katra
> wrote:

>In article >,
> (U C ME I C U) wrote:
>
>> I need any help on how to fix eggplant. It has to be cooked though.
>> Thanks
>>
>
>My favorite way to cook it is simple.
>I cook it like any other squash...
>
I'm sure that works well, but eggplant isn't a squash.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

http://www.aubergine.org/recipes.php

Sorry correct address:http://www.aubergines.org/

Sorry correct address:http://www.aubergines.org/

On Sat, 7 Aug 2004 20:06:46 -0500, (U C ME
I C U) wrote:

> I need any help on how to fix eggplant. It has to be cooked though.
> Thanks

My daughter make a healthy version of Eggplant Parmesan the
other day. She began buy coating 1/2 inch slices of
eggplant with EVOO and baking them in the oven for 10
minutes or so (they were quite tender at that point). From
there, it was assembled and baked like the regular recipe
with tomato sauce and cheese.

Yes, it was VERY good!

sf
Practice safe eating - always use condiments

On Sat, 7 Aug 2004 20:06:46 -0500, (U C ME
I C U) wrote:

> I need any help on how to fix eggplant. It has to be cooked though.
> Thanks

My daughter make a healthy version of Eggplant Parmesan the
other day. She began buy coating 1/2 inch slices of
eggplant with EVOO and baking them in the oven for 10
minutes or so (they were quite tender at that point). From
there, it was assembled and baked like the regular recipe
with tomato sauce and cheese.

Yes, it was VERY good!

sf
Practice safe eating - always use condiments

Here's my own way of cooking eggplant:
1 large eggplant

1 egg

¼ c milk

1 t garlic powder

1 T basil

1 c Parmesan cheese, grated

1 c fine bread crumbs

¼ c olive oil

salt & pepper to taste



In a large mixing bowl, whisk together the egg and milk. Stir in garlic and
basil.

Cut eggplant in ¼" slices. Put sliced eggplant into the mixing bowl and turn
pieces often. Transfer eggplant to a plastic bag, seal, and allow to
marinade for an hour or so in the refrigerator.

Preheat oven to 375º. Coat a cookie sheet with the olive oil and set aside.

Mix together crumbs and cheese in a flat pie pan. Take eggplant out of the
bag and coat each piece with crumb mixture. Press the crumbs into the
eggplant on both sides very hard. Arrange eggplant slices in a single layer
in the cookie sheet. Sprinkle with salt and pepper.

Bake for 15 minutes, turn slices and bake an additional 10-12 minutes.



"U C ME I C U" > wrote in message
...
> I need any help on how to fix eggplant. It has to be cooked though.
> Thanks
>

"U C ME I C U" > wrote in message
...
> I need any help on how to fix eggplant. It has to be cooked though.
> Thanks
>

This is relatively easy and fun to do. Slice the eggplant lengthwise into
bread-thick slices, brush with xv olive oil and either grill or saute in a
hot pan. Make sandwiches out of the slices, either open faced or 'closed
faced'. It works, but you'll need a knife and fork to eat the sandwich.
You probably could grill the slices dried and be able to grab them in your
hands. As for the sandwich filling, the sky's the limit.

Jack Auberjeans

>Katra
>Date: 8/7/2004 11:18 PM Eastern Daylight Time
>Message-id: >
>
>In article >,
> (U C ME I C U) wrote:
>
>> I need any help on how to fix eggplant. It has to be cooked though.
>> Thanks
>>
>
>My favorite way to cook it is simple.
>I cook it like any other squash...
>
>Rinse it so it's slightly wet then dredge it in some spiced cornmeal. I
>spice with lemon pepper and a dash of onion and garlic powder.
>
>Fry in a skillet in a little bit of EVOO.
>
>K.

Katra, you left out the part where you slice it . . .

Marc, picturing someone washing a whole eggplant, rolling it in spice cornmeal,
etc. . .

sf writes:
>On Sat, 7 Aug 2004 20:06:46 -0500, (U C ME
>I C U) wrote:
>
>> I need any help on how to fix eggplant. It has to be cooked though.
>> Thanks
>
>My daughter make a healthy version of Eggplant Parmesan the
>other day. She began buy coating 1/2 inch slices of
>eggplant with EVOO and baking them in the oven for 10
>minutes or so (they were quite tender at that point). From
>there, it was assembled and baked like the regular recipe
>with tomato sauce and cheese.

On the off chance that the previously noted website doesn't contain them, here
are a couple of recipes.

Imam Baildi, a middle-eastern-to-Greek type recipe, courtesy of the late Jeff
Smith.

Halve an eggplant lengthwise sprinkle with salt and let sit for 15-30 minutes.
Rinse well.

Place eggplant in a lightly oiled heatproof dish. Cut gashes into the eggplant
about every 3/4". Do not pierce skin.

Season eggplant with salt and pepper and douse with a good quality light olive
oil (EVOO is overkill in this recipe, but use it if that's all you have). And
by douse I don't mean drizzle. Use abpit 1/2 cup, soak that sucker well.
Layer with thinly sliced onion rounds and medium slices of good tomatoes. If
you don't have fresh you can used canned whole tomatoes slice, or diced
tomatoes. If using canned tomatoes drain first (make a bloody Mary with the
reserved juice). Sprinkly each layer except the top with crushed or slivered
garlic and your choice of herbs common to the Mediterranean. Top with another
1/4 cup of olive oil and roast in a 400 degree oven until the eggplant
collapses within its peel, about 20-25 minutes. May be served hot, warm, or
room temp. To serve scoop the vegetable flesh out with a serving spoon and
plate up portions.

Variants (heading West from Asia Minor) include adding thyme, oregano and feta
(Greece), and marjoram and fresh mozzarella (Italy), add the fresh mozzarella
in the last 5 minutes of cooking and broil to finish.

Marinated cubed eggplant on a stick.

1/2 cup of light (color-wise) soy sauce
1 tbsp toasted sesame oil
3 tbsp thinly sliced scallion greens
1 small-medium clove of garlic, crushed to a smear
1 tsp lemon grass cut into slivers, or several small (1/2") chunks of same

Combine and let sit at least an hour, preferably overnight covered in the
refrigerator. Adjust the amount of soy sauce so that the total volume of the
marinade is about 3/4.

Peel, cube, and salt the eggplant. Cubes should be about 1.5 to 2". Rinse
well under cold running water. Marinate no more than 15 minutes, as the salted
and rinsed eggpant will draw lots of the marinade. If possible marinate by
tossing the cubes in a small amount of the marinade, or by laying out the cubes
and brushing the marinade on.

Alternate cubes of eggplant and slices of thick-sliced bacon on skewers. Grill
over a hot fire, turning once. Do not knock down flames caused by the bacon
fat. Brush additional marinade on the top side as you turn. Total cooking
time, dependent on the temperature of the fire should not exceed 5-7 minutes.
On a really hot fire 2 minutes per side (only two faces of the cube) should be
sufficient. Or you can do this with a lower fire while the meat you cooked
previously is resting.

If you have no grill you can do this under the broiler or on a smoking hot
stovetop grill. If the latter, oil the pan lightly.

If you are so inclined you can add the hot pepper of your choice to the
marinade, or some palm sugar.

Best,

Marc

sf writes:
>On Sat, 7 Aug 2004 20:06:46 -0500, (U C ME
>I C U) wrote:
>
>> I need any help on how to fix eggplant. It has to be cooked though.
>> Thanks
>
>My daughter make a healthy version of Eggplant Parmesan the
>other day. She began buy coating 1/2 inch slices of
>eggplant with EVOO and baking them in the oven for 10
>minutes or so (they were quite tender at that point). From
>there, it was assembled and baked like the regular recipe
>with tomato sauce and cheese.

On the off chance that the previously noted website doesn't contain them, here
are a couple of recipes.

Imam Baildi, a middle-eastern-to-Greek type recipe, courtesy of the late Jeff
Smith.

Halve an eggplant lengthwise sprinkle with salt and let sit for 15-30 minutes.
Rinse well.

Place eggplant in a lightly oiled heatproof dish. Cut gashes into the eggplant
about every 3/4". Do not pierce skin.

Season eggplant with salt and pepper and douse with a good quality light olive
oil (EVOO is overkill in this recipe, but use it if that's all you have). And
by douse I don't mean drizzle. Use abpit 1/2 cup, soak that sucker well.
Layer with thinly sliced onion rounds and medium slices of good tomatoes. If
you don't have fresh you can used canned whole tomatoes slice, or diced
tomatoes. If using canned tomatoes drain first (make a bloody Mary with the
reserved juice). Sprinkly each layer except the top with crushed or slivered
garlic and your choice of herbs common to the Mediterranean. Top with another
1/4 cup of olive oil and roast in a 400 degree oven until the eggplant
collapses within its peel, about 20-25 minutes. May be served hot, warm, or
room temp. To serve scoop the vegetable flesh out with a serving spoon and
plate up portions.

Variants (heading West from Asia Minor) include adding thyme, oregano and feta
(Greece), and marjoram and fresh mozzarella (Italy), add the fresh mozzarella
in the last 5 minutes of cooking and broil to finish.

Marinated cubed eggplant on a stick.

1/2 cup of light (color-wise) soy sauce
1 tbsp toasted sesame oil
3 tbsp thinly sliced scallion greens
1 small-medium clove of garlic, crushed to a smear
1 tsp lemon grass cut into slivers, or several small (1/2") chunks of same

Combine and let sit at least an hour, preferably overnight covered in the
refrigerator. Adjust the amount of soy sauce so that the total volume of the
marinade is about 3/4.

Peel, cube, and salt the eggplant. Cubes should be about 1.5 to 2". Rinse
well under cold running water. Marinate no more than 15 minutes, as the salted
and rinsed eggpant will draw lots of the marinade. If possible marinate by
tossing the cubes in a small amount of the marinade, or by laying out the cubes
and brushing the marinade on.

Alternate cubes of eggplant and slices of thick-sliced bacon on skewers. Grill
over a hot fire, turning once. Do not knock down flames caused by the bacon
fat. Brush additional marinade on the top side as you turn. Total cooking
time, dependent on the temperature of the fire should not exceed 5-7 minutes.
On a really hot fire 2 minutes per side (only two faces of the cube) should be
sufficient. Or you can do this with a lower fire while the meat you cooked
previously is resting.

If you have no grill you can do this under the broiler or on a smoking hot
stovetop grill. If the latter, oil the pan lightly.

If you are so inclined you can add the hot pepper of your choice to the
marinade, or some palm sugar.

Best,

Marc

(MrAoD) writes:

>sf writes:
>>On Sat, 7 Aug 2004 20:06:46 -0500, (U C ME
>>I C U) wrote:
>>
>>> I need any help on how to fix eggplant. It has to be cooked though.
>>> Thanks
>>
[snip]
>On the off chance that the previously noted website doesn't contain them,
>here
>are a couple of recipes.
>
>Imam Baildi, a middle-eastern-to-Greek type recipe, courtesy of the late Jeff
>Smith.
>
>Halve an eggplant lengthwise sprinkle with salt and let sit for 15-30
>minutes.
>Rinse well.
>
>Place eggplant in a lightly oiled heatproof

That should've read "place eggplant cut side up . . ." May have been
self-evident but I thought I'd add that.
[snip]

>Layer with thinly sliced onion rounds and medium slices of good tomatoes. If
>you don't have fresh you can used canned whole tomatoes slice, or diced

Slice*d*. Sliced.

[snip]

>collapses within its peel, about 20-25 minutes. May be served hot, warm, or
>room temp. To serve scoop the vegetable flesh out with a serving spoon and
>plate up portions.

Or, if serving two, give each dine an eggplant half. Or use baby eggplants and
serve each diner with a half for a more rustic presentation.

[snip]
>Marinated cubed eggplant on a stick.
>

[snip ingredients]
>Combine and let sit at least an hour, preferably overnight covered in the
>refrigerator. Adjust the amount of soy sauce so that the total volume of the
>marinade is about 3/4.

3/4 cup.

Just wanted to clarify my previous post.

Best,

Marc

(MrAoD) writes:

>sf writes:
>>On Sat, 7 Aug 2004 20:06:46 -0500, (U C ME
>>I C U) wrote:
>>
>>> I need any help on how to fix eggplant. It has to be cooked though.
>>> Thanks
>>
[snip]
>On the off chance that the previously noted website doesn't contain them,
>here
>are a couple of recipes.
>
>Imam Baildi, a middle-eastern-to-Greek type recipe, courtesy of the late Jeff
>Smith.
>
>Halve an eggplant lengthwise sprinkle with salt and let sit for 15-30
>minutes.
>Rinse well.
>
>Place eggplant in a lightly oiled heatproof

That should've read "place eggplant cut side up . . ." May have been
self-evident but I thought I'd add that.
[snip]

>Layer with thinly sliced onion rounds and medium slices of good tomatoes. If
>you don't have fresh you can used canned whole tomatoes slice, or diced

Slice*d*. Sliced.

[snip]

>collapses within its peel, about 20-25 minutes. May be served hot, warm, or
>room temp. To serve scoop the vegetable flesh out with a serving spoon and
>plate up portions.

Or, if serving two, give each dine an eggplant half. Or use baby eggplants and
serve each diner with a half for a more rustic presentation.

[snip]
>Marinated cubed eggplant on a stick.
>

[snip ingredients]
>Combine and let sit at least an hour, preferably overnight covered in the
>refrigerator. Adjust the amount of soy sauce so that the total volume of the
>marinade is about 3/4.

3/4 cup.

Just wanted to clarify my previous post.

Best,

Marc

> Katra writes:
> lexielu@webtv wrote:
>
>> I need any help on eggplant.
>
>My favorite way to cook it is simple.
>I cook it like any other squash...

Huh? Eggplant isn't a squash.

Easiest way to cook eggplant is toss thick seasoned/oiled slices on the grill.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> Katra writes:
> lexielu@webtv wrote:
>
>> I need any help on eggplant.
>
>My favorite way to cook it is simple.
>I cook it like any other squash...

Huh? Eggplant isn't a squash.

Easiest way to cook eggplant is toss thick seasoned/oiled slices on the grill.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>From: "Uecho"

>Sorry correct address:http://www.aubergines.org/

Cool!


E. P.

On Sat, 7 Aug 2004 20:06:46 -0500, (U C ME
I C U) wrote:

> I need any help on how to fix eggplant. It has to be cooked though.
> Thanks

My favorite eggplant dish is Ratatouille. There are lots of
recipes on the net for it, this is one:
http://www.culturekiosque.com/chef/rherct3.htm

My second favorite eggplant dish is Baba Ganoush
http://www.ziyad.com/recipes/baba_ganoush_recipe.htm

sf
Practice safe eating - always use condiments

>On Sat, 7 Aug 2004 20:06:46 -0500, (U C ME I C U)
>wrote:
>
>>I need any help on how to fix eggplant. It has to be cooked though.
>>Thanks
>
I made this appetizer with small Japanese eggplants, and also with
little white ones. Both came out to our satisfaction.

Slice the eggplants from the end away from the stem, stopping before
the slice actually separates. Salt between the slices and let them
drip for a while in a strainer.

Meanwhile mash some peeled garlic and white anchovies in EVOO with a
mortar and pestle. If you can only get the dark really salty anchovies
you will have to make some adjustment.

Rinse the salt out of the eggplants and pat them dry with paper
towels. Zap the eggplants in the microwave until done. I did them
three minutes for two very small ones.

Spread the garlic mix between the slices and put them in little bowls.
Pour the rest of the oil etc. over them and let them marinate for an
hour or two.

Serve on plates spread out edgewise, like a fan joined at the stem
end. Sprinkle a chopped green herb on if you have one you would like
with this.




Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."

>On Sat, 7 Aug 2004 20:06:46 -0500, (U C ME I C U)
>wrote:
>
>>I need any help on how to fix eggplant. It has to be cooked though.
>>Thanks
>
I made this appetizer with small Japanese eggplants, and also with
little white ones. Both came out to our satisfaction.

Slice the eggplants from the end away from the stem, stopping before
the slice actually separates. Salt between the slices and let them
drip for a while in a strainer.

Meanwhile mash some peeled garlic and white anchovies in EVOO with a
mortar and pestle. If you can only get the dark really salty anchovies
you will have to make some adjustment.

Rinse the salt out of the eggplants and pat them dry with paper
towels. Zap the eggplants in the microwave until done. I did them
three minutes for two very small ones.

Spread the garlic mix between the slices and put them in little bowls.
Pour the rest of the oil etc. over them and let them marinate for an
hour or two.

Serve on plates spread out edgewise, like a fan joined at the stem
end. Sprinkle a chopped green herb on if you have one you would like
with this.




Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."

Rodney Myrvaagnes > wrote in
:

> Slice the eggplants from the end away from the stem, stopping before
> the slice actually separates. Salt between the slices and let them
> drip for a while in a strainer.
>

Multiple slices per eggplant or just the once?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Mon, 09 Aug 2004 06:48:51 GMT, hahabogus > wrote:

>Rodney Myrvaagnes > wrote in
:
>
>> Slice the eggplants from the end away from the stem, stopping before
>> the slice actually separates. Salt between the slices and let them
>> drip for a while in a strainer.
>>
>
>Multiple slices per eggplant or just the once?


Make several cuts. Slices a little under 1/4 inch are nice. Then when
you serve it you can splay them like a hand of cards, leaving them all
attached at the stem end.

Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light

On Mon, 09 Aug 2004 06:48:51 GMT, hahabogus > wrote:

>Rodney Myrvaagnes > wrote in
:
>
>> Slice the eggplants from the end away from the stem, stopping before
>> the slice actually separates. Salt between the slices and let them
>> drip for a while in a strainer.
>>
>
>Multiple slices per eggplant or just the once?


Make several cuts. Slices a little under 1/4 inch are nice. Then when
you serve it you can splay them like a hand of cards, leaving them all
attached at the stem end.

Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light