I have never tastes or cooked eggplant before. Not a clue about what to do.
Other than slice it 1/4 inch thick and salt the pieces. What's the best
preperation method for cooking eggplant... Grilling, Roasting, Pan frying
or boiling...skin on or skin off?


--
Last year's nuts must go.
- Michael Odom

>
>Other than slice it 1/4 inch thick and salt the pieces. What's the best
>preperation method for cooking eggplant... Grilling, Roasting, Pan frying
>or boiling...skin on or skin off?
>

I like to make stuffed eggplant, I cook in the microwave till tender and
soft, scoop out the insides and mix with cracker crumbs, egg, sheese,
seasonings, celery maybe some cheese, and put in the oven and bake awhile...I
look and see what is avaialable and toss that in too, sometimes a little left
over sausage etc.
Rosie

>
>Other than slice it 1/4 inch thick and salt the pieces. What's the best
>preperation method for cooking eggplant... Grilling, Roasting, Pan frying
>or boiling...skin on or skin off?
>

I like to make stuffed eggplant, I cook in the microwave till tender and
soft, scoop out the insides and mix with cracker crumbs, egg, sheese,
seasonings, celery maybe some cheese, and put in the oven and bake awhile...I
look and see what is avaialable and toss that in too, sometimes a little left
over sausage etc.
Rosie

Alan_B wrote:
> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?
>
> My daughter, Debbie is a vegetarian and eggplant is one of her
favorite vegetables.

When I run out of ideas, i refer to the Google site, which has
hundreds of recipes. Her favorite is Eggplant Parmesan.

http://www.google.com/search?hl=en&i...=Google+Search

Alan_B wrote:
> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?
>
> My daughter, Debbie is a vegetarian and eggplant is one of her
favorite vegetables.

When I run out of ideas, i refer to the Google site, which has
hundreds of recipes. Her favorite is Eggplant Parmesan.

http://www.google.com/search?hl=en&i...=Google+Search

"Alan_B" > wrote in
:

> I have never tastes or cooked eggplant before. Not a clue about what
> to do. Other than slice it 1/4 inch thick and salt the pieces. What's
> the best preperation method for cooking eggplant... Grilling,
> Roasting, Pan frying or boiling...skin on or skin off?
>
>

Personally, I would go with peeled, either grilled with olive oil and herbs
and maybe a bit of balsamic, or dusted with seasoned flour (maybe a bit of
cornmeal added) and fried. Salting before either cooking method will
remove excess moisture and help prevent bitterness. Then, there's also
ratatouille or eggplant parmigiano.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Alan_B" > wrote in
:

> I have never tastes or cooked eggplant before. Not a clue about what
> to do. Other than slice it 1/4 inch thick and salt the pieces. What's
> the best preperation method for cooking eggplant... Grilling,
> Roasting, Pan frying or boiling...skin on or skin off?
>
>

Personally, I would go with peeled, either grilled with olive oil and herbs
and maybe a bit of balsamic, or dusted with seasoned flour (maybe a bit of
cornmeal added) and fried. Salting before either cooking method will
remove excess moisture and help prevent bitterness. Then, there's also
ratatouille or eggplant parmigiano.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Alan_B" > wrote in message >.. .
> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?

Alton Brown has some recipes at foodnetwork.com. You can also find
transcripts of his shows he

www.goodeatsfanpage.com

If you read the transcript (or see the show) you'll learn this
shocking fact:
Eggplant is virtually worthless as nutrition. Couple that with it's
taste, and I have to conclude that it is most suitably used as
amunition directed towards beet farmers.

Greg Zywicki

"Alan_B" > wrote in message >.. .
> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?

Alton Brown has some recipes at foodnetwork.com. You can also find
transcripts of his shows he

www.goodeatsfanpage.com

If you read the transcript (or see the show) you'll learn this
shocking fact:
Eggplant is virtually worthless as nutrition. Couple that with it's
taste, and I have to conclude that it is most suitably used as
amunition directed towards beet farmers.

Greg Zywicki

In article >,
"Alan_B" > wrote:

> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?

I like to slice them about 1/4 inch thick, rinse them then dredge them
in spiced cornmeal and fry them in Olive Oil!

Diced in soups (peeled) is good also.

K.

--
Sprout the Mung Bean to reply...

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

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

In article >,
"Alan_B" > wrote:

> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?

I like to slice them about 1/4 inch thick, rinse them then dredge them
in spiced cornmeal and fry them in Olive Oil!

Diced in soups (peeled) is good also.

K.

--
Sprout the Mung Bean to reply...

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

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

"Greg Zywicki" > wrote in message
om...
> "Alan_B" > wrote in message
>.. .
> > I have never tastes or cooked eggplant before. Not a clue about what to
do.
> > Other than slice it 1/4 inch thick and salt the pieces. What's the best
> > preperation method for cooking eggplant... Grilling, Roasting, Pan
frying
> > or boiling...skin on or skin off?
>
> Alton Brown has some recipes at foodnetwork.com. You can also find
> transcripts of his shows he
>
> www.goodeatsfanpage.com
>
> If you read the transcript (or see the show) you'll learn this
> shocking fact:
> Eggplant is virtually worthless as nutrition. Couple that with it's
> taste, and I have to conclude that it is most suitably used as
> amunition directed towards beet farmers.
>
> Greg Zywicki


Oh my god, Greg, do I so agree with you! LOL

kili

"Greg Zywicki" > wrote in message
om...
> "Alan_B" > wrote in message
>.. .
> > I have never tastes or cooked eggplant before. Not a clue about what to
do.
> > Other than slice it 1/4 inch thick and salt the pieces. What's the best
> > preperation method for cooking eggplant... Grilling, Roasting, Pan
frying
> > or boiling...skin on or skin off?
>
> Alton Brown has some recipes at foodnetwork.com. You can also find
> transcripts of his shows he
>
> www.goodeatsfanpage.com
>
> If you read the transcript (or see the show) you'll learn this
> shocking fact:
> Eggplant is virtually worthless as nutrition. Couple that with it's
> taste, and I have to conclude that it is most suitably used as
> amunition directed towards beet farmers.
>
> Greg Zywicki


Oh my god, Greg, do I so agree with you! LOL

kili

First things that comes to mind are...

Grilled....... after slicing and marinating in a mix of rice vinegar (or
white balsamic), olive oil, and a mix of chopped herbs like thyme and
rosemary. Occasionally I'll add Thai sweet chili sauce to that, but the
sugar in the sauce will char more easily. Usually I make it just one of a
mix different veggies like zucchini and bell peps.

or...

Eggplant Parmigiana..... Peeled, sliced and breaded in seasoned
breadcrumbs, fried and drained (or pat with paper towel) to remove excess
oil. Then, a baked assemblage of layered tomato sauce, cheeses and the
fried eggplant, more or less the same as a lasagna. You can also try an
Alfredo sauce instead of tomato.

or...

Just serve the peeled, sliced, breaded and fried eggplant.

In article >,
"kilikini" > wrote:

> "Greg Zywicki" > wrote in message
> om...
> > "Alan_B" > wrote in message
> >.. .
> > > I have never tastes or cooked eggplant before. Not a clue about what to
> do.
> > > Other than slice it 1/4 inch thick and salt the pieces. What's the best
> > > preperation method for cooking eggplant... Grilling, Roasting, Pan
> frying
> > > or boiling...skin on or skin off?
> >
> > Alton Brown has some recipes at foodnetwork.com. You can also find
> > transcripts of his shows he
> >
> > www.goodeatsfanpage.com
> >
> > If you read the transcript (or see the show) you'll learn this
> > shocking fact:
> > Eggplant is virtually worthless as nutrition. Couple that with it's
> > taste, and I have to conclude that it is most suitably used as
> > amunition directed towards beet farmers.
> >
> > Greg Zywicki
>
>
> Oh my god, Greg, do I so agree with you! LOL
>
> kili
>
>

<giggles> Unfortunately, I have to agree also. ;-)
Every time dad buys one, unless I am in the mood for making fried
eggplant for him, (I'd rather have zuchinni or crookneck squash
personally!), it ends up staying in the refrigerator until suitable for
chicken food...

K.

--
Sprout the Mung Bean to reply...

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

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

Alan_B wrote:

> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?
>
> --
> Last year's nuts must go.
> - Michael Odom

Rachel Ray foodtv.com has/had a nice caponata recipe (and cheese polenta),
pretty easy, big recipe, enuf to freeze for later for dipping breadsticks &
chips & for covering pasta. If y'all can't find it, I'll post it.
Edrena

Alan_B wrote:

> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?
>
> --
> Last year's nuts must go.
> - Michael Odom

Rachel Ray foodtv.com has/had a nice caponata recipe (and cheese polenta),
pretty easy, big recipe, enuf to freeze for later for dipping breadsticks &
chips & for covering pasta. If y'all can't find it, I'll post it.
Edrena

Alan_B wrote:

> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?
>
> --
> Last year's nuts must go.
> - Michael Odom

Rachel Ray foodtv.com has/had a nice caponata recipe (and cheese polenta),
pretty easy, big recipe, enuf to freeze for later for dipping breadsticks &
chips & for covering pasta. If y'all can't find it, I'll post it.
Edrena

previously in rfc, (Greg Zywicki) wrote:
>
> Alton Brown has some recipes at foodnetwork.com. You can also find
> transcripts of his shows he
>
> www.goodeatsfanpage.com
>
> If you read the transcript (or see the show) you'll learn this
> shocking fact:
> Eggplant is virtually worthless as nutrition. Couple that with it's
> taste, and I have to conclude that it is most suitably used as
> amunition directed towards beet farmers.

I couldn't find the transcript or that show at the link, but, although
eggplant doesn't have many (any?) vitamins, it is high in potassium, low in
sodium, high in magnesium and has some anti-cancer properties (can't
remember which enzyme or chemical it is)...The sodium/potassium ratio is
one I consider important in creating meals to help contribute to healthy
blood pressure...

My aunt makes an amazing caponata. She brings me a big batch every once in
a while and I eat it plain, right out of the jar.

I like to grill eggplant slices that have been brushed with a mix of fish
sauce, sugar, garlic and lime. When it's off the grill I squeeze more lime
on it and then salt. Sprinkled with some crushed peanuts it's really good
and when I put out a platter of this at a buffet it always gets eaten up.
Even by people who think they don't like eggplant or who don't even realize
it is eggplant!

I try not to fry it too often because I haven't found a method that doesn't
involve the slices soaking up way too much oil. I do like eggplant dredged
in cornmeal and fried. Then we dip it in hot sauce.

I tried a recipe that Emeril had a while back. It was deep fried eggplant
sticks - dipped in flour, egg, flour. And then sprinkled with
confectioners sugar. They were amazing. Like eggplant donuts. The
eggplant inside became creamy. Way too addicting.

-Claudia

previously in rfc, (Greg Zywicki) wrote:
>
> Alton Brown has some recipes at foodnetwork.com. You can also find
> transcripts of his shows he
>
> www.goodeatsfanpage.com
>
> If you read the transcript (or see the show) you'll learn this
> shocking fact:
> Eggplant is virtually worthless as nutrition. Couple that with it's
> taste, and I have to conclude that it is most suitably used as
> amunition directed towards beet farmers.

I couldn't find the transcript or that show at the link, but, although
eggplant doesn't have many (any?) vitamins, it is high in potassium, low in
sodium, high in magnesium and has some anti-cancer properties (can't
remember which enzyme or chemical it is)...The sodium/potassium ratio is
one I consider important in creating meals to help contribute to healthy
blood pressure...

My aunt makes an amazing caponata. She brings me a big batch every once in
a while and I eat it plain, right out of the jar.

I like to grill eggplant slices that have been brushed with a mix of fish
sauce, sugar, garlic and lime. When it's off the grill I squeeze more lime
on it and then salt. Sprinkled with some crushed peanuts it's really good
and when I put out a platter of this at a buffet it always gets eaten up.
Even by people who think they don't like eggplant or who don't even realize
it is eggplant!

I try not to fry it too often because I haven't found a method that doesn't
involve the slices soaking up way too much oil. I do like eggplant dredged
in cornmeal and fried. Then we dip it in hot sauce.

I tried a recipe that Emeril had a while back. It was deep fried eggplant
sticks - dipped in flour, egg, flour. And then sprinkled with
confectioners sugar. They were amazing. Like eggplant donuts. The
eggplant inside became creamy. Way too addicting.

-Claudia

previously in rfc, (Greg Zywicki) wrote:
>
> Alton Brown has some recipes at foodnetwork.com. You can also find
> transcripts of his shows he
>
> www.goodeatsfanpage.com
>
> If you read the transcript (or see the show) you'll learn this
> shocking fact:
> Eggplant is virtually worthless as nutrition. Couple that with it's
> taste, and I have to conclude that it is most suitably used as
> amunition directed towards beet farmers.

I couldn't find the transcript or that show at the link, but, although
eggplant doesn't have many (any?) vitamins, it is high in potassium, low in
sodium, high in magnesium and has some anti-cancer properties (can't
remember which enzyme or chemical it is)...The sodium/potassium ratio is
one I consider important in creating meals to help contribute to healthy
blood pressure...

My aunt makes an amazing caponata. She brings me a big batch every once in
a while and I eat it plain, right out of the jar.

I like to grill eggplant slices that have been brushed with a mix of fish
sauce, sugar, garlic and lime. When it's off the grill I squeeze more lime
on it and then salt. Sprinkled with some crushed peanuts it's really good
and when I put out a platter of this at a buffet it always gets eaten up.
Even by people who think they don't like eggplant or who don't even realize
it is eggplant!

I try not to fry it too often because I haven't found a method that doesn't
involve the slices soaking up way too much oil. I do like eggplant dredged
in cornmeal and fried. Then we dip it in hot sauce.

I tried a recipe that Emeril had a while back. It was deep fried eggplant
sticks - dipped in flour, egg, flour. And then sprinkled with
confectioners sugar. They were amazing. Like eggplant donuts. The
eggplant inside became creamy. Way too addicting.

-Claudia

"Alan_B" > wrote in message >.. .
> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?

All of the above. Once people find out that eggplant isn't icky, it
really becomes popular. The only thing tricky about eggplant is that
it acts like a sponge, so you have to consider that when using oil (to
broil, grill, or fry) and sauces. Cook it long, slow, fast, short,
bake, roast, anything... it's really a versatile vegetable.

One thing I heard, though, is that eggplant isn't as nutritious as
other vegetables. (but I haven't actually checked that fact out.) I
guess preparing eggplant with the skin-on keeps more vitamins and
stuff.

I had an Japanese eggplant and garlic dish yesterday that was good. I
didn't make it, but it seemed to be simmered with a light Asian sauce
for a very long time. The insides of the eggplant and the garlic were
very soft and it worked very well. I usually cook eggplant on the al
dente side.

Karen

"Alan_B" > wrote in message >.. .
> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?

All of the above. Once people find out that eggplant isn't icky, it
really becomes popular. The only thing tricky about eggplant is that
it acts like a sponge, so you have to consider that when using oil (to
broil, grill, or fry) and sauces. Cook it long, slow, fast, short,
bake, roast, anything... it's really a versatile vegetable.

One thing I heard, though, is that eggplant isn't as nutritious as
other vegetables. (but I haven't actually checked that fact out.) I
guess preparing eggplant with the skin-on keeps more vitamins and
stuff.

I had an Japanese eggplant and garlic dish yesterday that was good. I
didn't make it, but it seemed to be simmered with a light Asian sauce
for a very long time. The insides of the eggplant and the garlic were
very soft and it worked very well. I usually cook eggplant on the al
dente side.

Karen

> "Alan_B" > wrote:
>
>> I have never tastes or cooked eggplant before. Not a clue about what to do.
>
>> Other than slice it 1/4 inch thick and salt the pieces. What's the best
>> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
>> or boiling...skin on or skin off?

Caponata[period]


CAPONATA

For the caponata
1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red-wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves

In a heavy skillet heat 2 tablespoons of the oil over moderately high heat
until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5
minutes, or until it is tender, and transfer it to a bowl. To the skillet add
the remaining 2 tablespoons oil and in it cook the onion and the celery over
moderate heat, stirring, for 5 minutes. Add the olives, the capers, the
vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the
mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is
cooked through and the celery is tender, and transfer it to the bowl. Stir in
the parsley, let the caponata cool, and chill it, covered,overnight. Season the
caponata with salt and pepper.

Gourmet
July 1991


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

> "Alan_B" > wrote:
>
>> I have never tastes or cooked eggplant before. Not a clue about what to do.
>
>> Other than slice it 1/4 inch thick and salt the pieces. What's the best
>> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
>> or boiling...skin on or skin off?

Caponata[period]


CAPONATA

For the caponata
1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red-wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves

In a heavy skillet heat 2 tablespoons of the oil over moderately high heat
until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5
minutes, or until it is tender, and transfer it to a bowl. To the skillet add
the remaining 2 tablespoons oil and in it cook the onion and the celery over
moderate heat, stirring, for 5 minutes. Add the olives, the capers, the
vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the
mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is
cooked through and the celery is tender, and transfer it to the bowl. Stir in
the parsley, let the caponata cool, and chill it, covered,overnight. Season the
caponata with salt and pepper.

Gourmet
July 1991


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

> "Alan_B" > wrote:
>
>> I have never tastes or cooked eggplant before. Not a clue about what to do.
>
>> Other than slice it 1/4 inch thick and salt the pieces. What's the best
>> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
>> or boiling...skin on or skin off?

Caponata[period]


CAPONATA

For the caponata
1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red-wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves

In a heavy skillet heat 2 tablespoons of the oil over moderately high heat
until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5
minutes, or until it is tender, and transfer it to a bowl. To the skillet add
the remaining 2 tablespoons oil and in it cook the onion and the celery over
moderate heat, stirring, for 5 minutes. Add the olives, the capers, the
vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the
mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is
cooked through and the celery is tender, and transfer it to the bowl. Stir in
the parsley, let the caponata cool, and chill it, covered,overnight. Season the
caponata with salt and pepper.

Gourmet
July 1991


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

previously in rfc, "zuuum" > wrote:

> First things that comes to mind are...
>
> Grilled....... after slicing and marinating in a mix of rice vinegar
> (or white balsamic), olive oil, and a mix of chopped herbs like thyme
> and rosemary. Occasionally I'll add Thai sweet chili sauce to that,
> but the sugar in the sauce will char more easily. Usually I make it
> just one of a mix different veggies like zucchini and bell peps.

I like to do that also. Grill the vegetables together, take them off the
grill, slice them into smaller pieces and serve mixed with a little
oil/vinegar or olive oil and lemon...

I love having leftover grilled vegetables in the fridge. I use them the
next morning for breakfast - in a deconstructed omelette!

-Claudia

previously in rfc, "zuuum" > wrote:

> First things that comes to mind are...
>
> Grilled....... after slicing and marinating in a mix of rice vinegar
> (or white balsamic), olive oil, and a mix of chopped herbs like thyme
> and rosemary. Occasionally I'll add Thai sweet chili sauce to that,
> but the sugar in the sauce will char more easily. Usually I make it
> just one of a mix different veggies like zucchini and bell peps.

I like to do that also. Grill the vegetables together, take them off the
grill, slice them into smaller pieces and serve mixed with a little
oil/vinegar or olive oil and lemon...

I love having leftover grilled vegetables in the fridge. I use them the
next morning for breakfast - in a deconstructed omelette!

-Claudia

previously in rfc, "zuuum" > wrote:

> First things that comes to mind are...
>
> Grilled....... after slicing and marinating in a mix of rice vinegar
> (or white balsamic), olive oil, and a mix of chopped herbs like thyme
> and rosemary. Occasionally I'll add Thai sweet chili sauce to that,
> but the sugar in the sauce will char more easily. Usually I make it
> just one of a mix different veggies like zucchini and bell peps.

I like to do that also. Grill the vegetables together, take them off the
grill, slice them into smaller pieces and serve mixed with a little
oil/vinegar or olive oil and lemon...

I love having leftover grilled vegetables in the fridge. I use them the
next morning for breakfast - in a deconstructed omelette!

-Claudia

Alan_B wrote:

> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?

Either scrambled or hard-boiled is good, just like an egg.
Why do you think they call it eggplant?

Skin off, of course. Just crack it open and throw away
the skin. If the skin is soft, you've got a bad one.
Don't eat it. Hope this helps. :-)

Alan_B wrote:

> I have never tastes or cooked eggplant before. Not a clue about what to do.
> Other than slice it 1/4 inch thick and salt the pieces. What's the best
> preperation method for cooking eggplant... Grilling, Roasting, Pan frying
> or boiling...skin on or skin off?

Either scrambled or hard-boiled is good, just like an egg.
Why do you think they call it eggplant?

Skin off, of course. Just crack it open and throw away
the skin. If the skin is soft, you've got a bad one.
Don't eat it. Hope this helps. :-)

The Joneses wrote:
> Alan_B wrote:
>
>
>>I have never tastes or cooked eggplant before. Not a clue about what to do.
>>Other than slice it 1/4 inch thick and salt the pieces. What's the best
>>preperation method for cooking eggplant... Grilling, Roasting, Pan frying
>>or boiling...skin on or skin off?
>>
>>--
>>Last year's nuts must go.
>> - Michael Odom
>
>
> Rachel Ray foodtv.com has/had a nice caponata recipe (and cheese polenta),
> pretty easy, big recipe, enuf to freeze for later for dipping breadsticks &
> chips & for covering pasta. If y'all can't find it, I'll post it.
> Edrena
>
>
>
Then there's moussaka, really good stuff that freezes well. If you use
the proper eggplant, a la one of the Japanese style, there's no salting,
no bitterness, and they are naturally sweet. We eat them french fried
with a light batter, in soups and stews, eggplant parmesan, moussaka,
lightly coated with olive oil and grilled, etc, etc. Of course when you
can grow 75 lbs of them in one season on seven plants you eat a lot of
them. <VBG>

George

The Joneses wrote:
> Alan_B wrote:
>
>
>>I have never tastes or cooked eggplant before. Not a clue about what to do.
>>Other than slice it 1/4 inch thick and salt the pieces. What's the best
>>preperation method for cooking eggplant... Grilling, Roasting, Pan frying
>>or boiling...skin on or skin off?
>>
>>--
>>Last year's nuts must go.
>> - Michael Odom
>
>
> Rachel Ray foodtv.com has/had a nice caponata recipe (and cheese polenta),
> pretty easy, big recipe, enuf to freeze for later for dipping breadsticks &
> chips & for covering pasta. If y'all can't find it, I'll post it.
> Edrena
>
>
>
Then there's moussaka, really good stuff that freezes well. If you use
the proper eggplant, a la one of the Japanese style, there's no salting,
no bitterness, and they are naturally sweet. We eat them french fried
with a light batter, in soups and stews, eggplant parmesan, moussaka,
lightly coated with olive oil and grilled, etc, etc. Of course when you
can grow 75 lbs of them in one season on seven plants you eat a lot of
them. <VBG>

George

Margaret Suran > wrote in
:

>
>
> Alan_B wrote:
>> I have never tastes or cooked eggplant before. Not a clue about what
>> to do. Other than slice it 1/4 inch thick and salt the pieces. What's
>> the best preperation method for cooking eggplant... Grilling,
>> Roasting, Pan frying or boiling...skin on or skin off?
>>
>> My daughter, Debbie is a vegetarian and eggplant is one of her
> favorite vegetables.
>
> When I run out of ideas, i refer to the Google site, which has
> hundreds of recipes. Her favorite is Eggplant Parmesan.
>
> http://www.google.com/search?hl=en&i...ipes&btnG=Goog
> le+Search
>
>

I looked over all the nice Ideas and I am going to slice the peeled
eggplant. dip it in a eggwash made with a egg and a dollop of dijon
mustard. And use a parmesan and sesame seed breading with possibly other
seasonings taragon or oregano come to mind. Oh I will do the sprinkle with
salt and rinse routine too.

Thanks for all the recipe ideas though.


--
Last year's nuts must go.
- Michael Odom

Margaret Suran > wrote in
:

>
>
> Alan_B wrote:
>> I have never tastes or cooked eggplant before. Not a clue about what
>> to do. Other than slice it 1/4 inch thick and salt the pieces. What's
>> the best preperation method for cooking eggplant... Grilling,
>> Roasting, Pan frying or boiling...skin on or skin off?
>>
>> My daughter, Debbie is a vegetarian and eggplant is one of her
> favorite vegetables.
>
> When I run out of ideas, i refer to the Google site, which has
> hundreds of recipes. Her favorite is Eggplant Parmesan.
>
> http://www.google.com/search?hl=en&i...ipes&btnG=Goog
> le+Search
>
>

I looked over all the nice Ideas and I am going to slice the peeled
eggplant. dip it in a eggwash made with a egg and a dollop of dijon
mustard. And use a parmesan and sesame seed breading with possibly other
seasonings taragon or oregano come to mind. Oh I will do the sprinkle with
salt and rinse routine too.

Thanks for all the recipe ideas though.


--
Last year's nuts must go.
- Michael Odom

Alan_B > wrote:

> I have never tastes or cooked eggplant before. Not a clue about what to do.

Make Poor Man's Caviar. See rfc Cook.Book, p.7 for details. Nothing's
better in the eggplant department.

For more ideas (thousands of 'em), see Ashbury's Aubergines at
<http://www.aubergines.org/>, which is our very own Ashby's Web site.

Victor

Alan_B > wrote:

> I have never tastes or cooked eggplant before. Not a clue about what to do.

Make Poor Man's Caviar. See rfc Cook.Book, p.7 for details. Nothing's
better in the eggplant department.

For more ideas (thousands of 'em), see Ashbury's Aubergines at
<http://www.aubergines.org/>, which is our very own Ashby's Web site.

Victor

Alan_B wrote:
> Margaret Suran > wrote in
> :
>
>
>>
>>Alan_B wrote:
>>
>>>I have never tastes or cooked eggplant before. Not a clue about what
>>>to do. Other than slice it 1/4 inch thick and salt the pieces. What's
>>>the best preperation method for cooking eggplant... Grilling,
>>>Roasting, Pan frying or boiling...skin on or skin off?
>>>
>>>My daughter, Debbie is a vegetarian and eggplant is one of her
>>
>>favorite vegetables.
>>
>>When I run out of ideas, i refer to the Google site, which has
>>hundreds of recipes. Her favorite is Eggplant Parmesan.
>>
>>http://www.google.com/search?hl=en&i...ipes&btnG=Goog
>>le+Search
>>
>>
>
>
> I looked over all the nice Ideas and I am going to slice the peeled
> eggplant. dip it in a eggwash made with a egg and a dollop of dijon
> mustard. And use a parmesan and sesame seed breading with possibly other
> seasonings taragon or oregano come to mind. Oh I will do the sprinkle with
> salt and rinse routine too.
>
> Thanks for all the recipe ideas though.
>
>
Why would anyone want to peel eggplant? There is fiber in the peel, the
latter gives it textures and taste as well.

Also, not sure how you are going to cook the EP, but my feeling is that
you may end up with charred spices and undercooked EP, if you don't use
the proper technique.


Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Alan_B wrote:
> Margaret Suran > wrote in
> :
>
>
>>
>>Alan_B wrote:
>>
>>>I have never tastes or cooked eggplant before. Not a clue about what
>>>to do. Other than slice it 1/4 inch thick and salt the pieces. What's
>>>the best preperation method for cooking eggplant... Grilling,
>>>Roasting, Pan frying or boiling...skin on or skin off?
>>>
>>>My daughter, Debbie is a vegetarian and eggplant is one of her
>>
>>favorite vegetables.
>>
>>When I run out of ideas, i refer to the Google site, which has
>>hundreds of recipes. Her favorite is Eggplant Parmesan.
>>
>>http://www.google.com/search?hl=en&i...ipes&btnG=Goog
>>le+Search
>>
>>
>
>
> I looked over all the nice Ideas and I am going to slice the peeled
> eggplant. dip it in a eggwash made with a egg and a dollop of dijon
> mustard. And use a parmesan and sesame seed breading with possibly other
> seasonings taragon or oregano come to mind. Oh I will do the sprinkle with
> salt and rinse routine too.
>
> Thanks for all the recipe ideas though.
>
>
Why would anyone want to peel eggplant? There is fiber in the peel, the
latter gives it textures and taste as well.

Also, not sure how you are going to cook the EP, but my feeling is that
you may end up with charred spices and undercooked EP, if you don't use
the proper technique.


Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Richard Periut wrote:


> Why would anyone want to peel eggplant? There is fiber in the peel, the
> latter gives it textures and taste as well.

And also adds a touch of color to the dish.
Goomba