I've seen a recipe for pickled (peeled) eggplant with mint and was
wondering if anyone had ever done eggplant in a similar way and if it's
any good. I am forced to admit that, while I eat and love a wide
variety of foods, I've never been won-over by eggplant. But I keep
thinking maybe I've just not hit upon the right ways to prepare them.

My DH planted a couple eggplant plants but, thus far, I've been giving
them away. The plants are the prettiest things in the vegetable garden.
The fruits are that typical deep aubergine color and are the size of a
softball.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

Isabella Woodhouse wrote:
> I've seen a recipe for pickled (peeled) eggplant with mint and was
> wondering if anyone had ever done eggplant in a similar way and if it's
> any good. I am forced to admit that, while I eat and love a wide
> variety of foods, I've never been won-over by eggplant. But I keep
> thinking maybe I've just not hit upon the right ways to prepare them.
>
> My DH planted a couple eggplant plants but, thus far, I've been giving
> them away. The plants are the prettiest things in the vegetable garden.
> The fruits are that typical deep aubergine color and are the size of a
> softball.
>
> Isabella
Caponata is always good as is eggplant moussaka. We also like fresh
eggplant peeled, cut into fry shapes, dipped in beaten egg and milk then
into cornmeal and deep fried. Can be used in ratatouille and other
dishes too. I wouldn't think eggplant would be very tasty as pickles
though, the fruit is rather soft when ripe.

the caponata and the moussaka can be frozen for later use too.

"Isabella Woodhouse" > wrote in message
...
>
> I've seen a recipe for pickled (peeled) eggplant with mint and was
> wondering if anyone had ever done eggplant in a similar way and if it's
> any good. I am forced to admit that, while I eat and love a wide
> variety of foods, I've never been won-over by eggplant. But I keep
> thinking maybe I've just not hit upon the right ways to prepare them.
>
> My DH planted a couple eggplant plants but, thus far, I've been giving
> them away. The plants are the prettiest things in the vegetable garden.
> The fruits are that typical deep aubergine color and are the size of a
> softball.
>
> Isabella

Joy of Pickling has a couple of recipes for pickled eggplant. I made the
Lebanese Garlic Stuffed P E with eggplants I specially ordered from a farmer
to be finger sized. They were very interesting. Very garlicky. These were a
trifle firm, as they were not fully grown and not mushy. Soft, but not
mushy. Also is a favorite Madras P E, which is a sort of heavy and curried
relish or dip. It is very rich and was nice served with pita/crackers and
hummus and tziki (sp? cucumber&garlic&mint&yogurt-sourcream dip). One could
ease up on the curry spices a little and not be wrong there. My Indian
peninsula friends all loved it. One could go to a middle eastern grocery and
buy a small jar to see if it suits you before investing in 8 pints, you
know?

In article >,
George Shirley > wrote:

> Isabella Woodhouse wrote:
> > I've seen a recipe for pickled (peeled) eggplant with mint and was
> > wondering if anyone had ever done eggplant in a similar way and if it's
> > any good. I am forced to admit that, while I eat and love a wide
> > variety of foods, I've never been won-over by eggplant. But I keep
> > thinking maybe I've just not hit upon the right ways to prepare them.
> >
> > My DH planted a couple eggplant plants but, thus far, I've been giving
> > them away. The plants are the prettiest things in the vegetable garden.
> > The fruits are that typical deep aubergine color and are the size of a
> > softball.

> Caponata is always good as is eggplant moussaka. We also like fresh
> eggplant peeled, cut into fry shapes, dipped in beaten egg and milk then
> into cornmeal and deep fried. Can be used in ratatouille and other
> dishes too. I wouldn't think eggplant would be very tasty as pickles
> though, the fruit is rather soft when ripe.
>
> the caponata and the moussaka can be frozen for later use too.

Thank you, George. The caponata looks great to me. I'll see if I can
find a gluten-free moussaka recipe too. My problem is that when I'm
canning so much, I don't often have time for meals that take more than
an hour & 1/2 or so to pull together. For the deep-fried, what kind of
cornmeal? Just regular old cornmeal or something special? I have plain
old grocery store yellow corn meal and masa harina.

With all the zucchini this year, I've been doing some deep frying of
that and the flowers. And the other day, we had zucchini latkes. I
used one part russet to three parts zucchini. Mr Bill squeezed the heck
out of the gratings. I threw in a jumbo egg, a little rice flour mix,
lots of basil, a bit of dried minced onion, etc. They were really good.
But I had help that day too. Would zucchini be good deep-fried with
cornmeal too?

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

In article >,
"The Joneses" > wrote:

> "Isabella Woodhouse" > wrote in message
> ...
> >
> > I've seen a recipe for pickled (peeled) eggplant with mint and was
> > wondering if anyone had ever done eggplant in a similar way and if it's
> > any good. I am forced to admit that, while I eat and love a wide
> > variety of foods, I've never been won-over by eggplant. But I keep
> > thinking maybe I've just not hit upon the right ways to prepare them.
> >
> > My DH planted a couple eggplant plants but, thus far, I've been giving
> > them away. The plants are the prettiest things in the vegetable garden.
> > The fruits are that typical deep aubergine color and are the size of a
> > softball.
>
> Joy of Pickling has a couple of recipes for pickled eggplant.

Yes, I saw those as well as the one for Eggplant with Mint in _Creative
Pickling at Home_. It's made with white balsamic vinegar and is not
processed. It's a fridge pickle like the Lebanese P E. The book author
did hers in one of those qt size, bowl-shaped Weck jars. It was very
pretty too.

> ...I made the Lebanese Garlic Stuffed P E with eggplants I specially
> ordered from a farmer to be finger sized. They were very interesting.
> Very garlicky. These were a trifle firm, as they were not fully grown
> and not mushy. Soft, but not mushy. Also is a favorite Madras P E,
> which is a sort of heavy and curried relish or dip. It is very rich
> and was nice served with pita/crackers and hummus and tziki (sp?
> cucumber&garlic&mint&yogurt-sourcream dip). One could ease up on the
> curry spices a little and not be wrong there. My Indian peninsula
> friends all loved it. One could go to a middle eastern grocery and
> buy a small jar to see if it suits you before investing in 8 pints,
> you know?

Very interesting, Edrena. Gosh how I miss pita bread (no good
gluten-free sub as yet). Anything with lots of garlic sounds great to
me. For a time, I was hooked on those commercial olives stuffed with
garlic, but egad the salt made me swell up like a blowfish. Thanks! I
feel better about experimenting now.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

Isabella Woodhouse wrote:
> In article >,
> George Shirley > wrote:
>
>> Isabella Woodhouse wrote:
>>> I've seen a recipe for pickled (peeled) eggplant with mint and was
>>> wondering if anyone had ever done eggplant in a similar way and if it's
>>> any good. I am forced to admit that, while I eat and love a wide
>>> variety of foods, I've never been won-over by eggplant. But I keep
>>> thinking maybe I've just not hit upon the right ways to prepare them.
>>>
>>> My DH planted a couple eggplant plants but, thus far, I've been giving
>>> them away. The plants are the prettiest things in the vegetable garden.
>>> The fruits are that typical deep aubergine color and are the size of a
>>> softball.
>
>> Caponata is always good as is eggplant moussaka. We also like fresh
>> eggplant peeled, cut into fry shapes, dipped in beaten egg and milk then
>> into cornmeal and deep fried. Can be used in ratatouille and other
>> dishes too. I wouldn't think eggplant would be very tasty as pickles
>> though, the fruit is rather soft when ripe.
>>
>> the caponata and the moussaka can be frozen for later use too.
>
> Thank you, George. The caponata looks great to me. I'll see if I can
> find a gluten-free moussaka recipe too.

The only gluten in my moussaka recipe is the flour used in making the
bechamel sauce and in the bread crumbs used as a thickener. I'm sure
there is a work-around for that. I currently have four pans of moussaka
melitanes in the freezer. May break one out tomorrow, usually takes a
day or day and a half to thaw in the fridge.

My problem is that when I'm
> canning so much, I don't often have time for meals that take more than
> an hour & 1/2 or so to pull together. For the deep-fried, what kind of
> cornmeal? Just regular old cornmeal or something special? I have plain
> old grocery store yellow corn meal and masa harina.

I just use plain yellow corn meal. I only buy masa when I'm making
tortillas or tamales.
>
> With all the zucchini this year, I've been doing some deep frying of
> that and the flowers. And the other day, we had zucchini latkes. I
> used one part russet to three parts zucchini. Mr Bill squeezed the heck
> out of the gratings. I threw in a jumbo egg, a little rice flour mix,
> lots of basil, a bit of dried minced onion, etc. They were really good.
> But I had help that day too. Would zucchini be good deep-fried with
> cornmeal too?
>
> Isabella

Even green beans are good fried with corn meal. Another eggplant recipe
is fritters made with eggplant, eggs, and rice. I'll see if I can get DW
to give me the recipe to pass on. She makes the fritters then freezes
them in vacuum bags and we can reheat in the microwave for a quicky side
dish.

"George Shirley" > wrote in message
news
> Isabella Woodhouse wrote:
>> In article >,
>> George Shirley > wrote:
>>
>>> Isabella Woodhouse wrote:
>>>> I've seen a recipe for pickled (peeled) eggplant with mint and was
>>>> wondering if anyone had ever done eggplant in a similar way and if it's
>>>> any good. I am forced to admit that, while I eat and love a wide
>>>> variety of foods, I've never been won-over by eggplant. But I keep
>>>> thinking maybe I've just not hit upon the right ways to prepare them.
>>>>
>>>> My DH planted a couple eggplant plants but, thus far, I've been giving
>>>> them away. The plants are the prettiest things in the vegetable
>>>> garden. The fruits are that typical deep aubergine color and are the
>>>> size of a softball.
>>
>>> Caponata is always good as is eggplant moussaka. We also like fresh
>>> eggplant peeled, cut into fry shapes, dipped in beaten egg and milk then
>>> into cornmeal and deep fried. Can be used in ratatouille and other
>>> dishes too. I wouldn't think eggplant would be very tasty as pickles
>>> though, the fruit is rather soft when ripe.
>>>
>>> the caponata and the moussaka can be frozen for later use too.
>>
>> Thank you, George. The caponata looks great to me. I'll see if I can
>> find a gluten-free moussaka recipe too.
>
> The only gluten in my moussaka recipe is the flour used in making the
> bechamel sauce and in the bread crumbs used as a thickener. I'm sure there
> is a work-around for that. I currently have four pans of moussaka
> melitanes in the freezer. May break one out tomorrow, usually takes a day
> or day and a half to thaw in the fridge.

George, I cooked moussaka (your recipe) on Mondy in your honour, knowing you
were headed outa town. And I have to say again, it's darn tasty!!!

Kathi









>
> My problem is that when I'm
>> canning so much, I don't often have time for meals that take more than an
>> hour & 1/2 or so to pull together. For the deep-fried, what kind of
>> cornmeal? Just regular old cornmeal or something special? I have plain
>> old grocery store yellow corn meal and masa harina.
>
> I just use plain yellow corn meal. I only buy masa when I'm making
> tortillas or tamales.
>>
>> With all the zucchini this year, I've been doing some deep frying of that
>> and the flowers. And the other day, we had zucchini latkes. I used one
>> part russet to three parts zucchini. Mr Bill squeezed the heck out of
>> the gratings. I threw in a jumbo egg, a little rice flour mix, lots of
>> basil, a bit of dried minced onion, etc. They were really good. But I
>> had help that day too. Would zucchini be good deep-fried with cornmeal
>> too?
>>
>> Isabella
>
> Even green beans are good fried with corn meal. Another eggplant recipe is
> fritters made with eggplant, eggs, and rice. I'll see if I can get DW to
> give me the recipe to pass on. She makes the fritters then freezes them in
> vacuum bags and we can reheat in the microwave for a quicky side dish.

Kathi Jones wrote:
> "George Shirley" > wrote in message
> news
>> Isabella Woodhouse wrote:
>>> In article >,
>>> George Shirley > wrote:
>>>
>>>> Isabella Woodhouse wrote:
>>>>> I've seen a recipe for pickled (peeled) eggplant with mint and was
>>>>> wondering if anyone had ever done eggplant in a similar way and if it's
>>>>> any good. I am forced to admit that, while I eat and love a wide
>>>>> variety of foods, I've never been won-over by eggplant. But I keep
>>>>> thinking maybe I've just not hit upon the right ways to prepare them.
>>>>>
>>>>> My DH planted a couple eggplant plants but, thus far, I've been giving
>>>>> them away. The plants are the prettiest things in the vegetable
>>>>> garden. The fruits are that typical deep aubergine color and are the
>>>>> size of a softball.
>>>> Caponata is always good as is eggplant moussaka. We also like fresh
>>>> eggplant peeled, cut into fry shapes, dipped in beaten egg and milk then
>>>> into cornmeal and deep fried. Can be used in ratatouille and other
>>>> dishes too. I wouldn't think eggplant would be very tasty as pickles
>>>> though, the fruit is rather soft when ripe.
>>>>
>>>> the caponata and the moussaka can be frozen for later use too.
>>> Thank you, George. The caponata looks great to me. I'll see if I can
>>> find a gluten-free moussaka recipe too.
>> The only gluten in my moussaka recipe is the flour used in making the
>> bechamel sauce and in the bread crumbs used as a thickener. I'm sure there
>> is a work-around for that. I currently have four pans of moussaka
>> melitanes in the freezer. May break one out tomorrow, usually takes a day
>> or day and a half to thaw in the fridge.
>
> George, I cooked moussaka (your recipe) on Mondy in your honour, knowing you
> were headed outa town. And I have to say again, it's darn tasty!!!
>
> Kathi
>
>
>
>
>
>
>
>
>
>> My problem is that when I'm
>>> canning so much, I don't often have time for meals that take more than an
>>> hour & 1/2 or so to pull together. For the deep-fried, what kind of
>>> cornmeal? Just regular old cornmeal or something special? I have plain
>>> old grocery store yellow corn meal and masa harina.
>> I just use plain yellow corn meal. I only buy masa when I'm making
>> tortillas or tamales.
>>> With all the zucchini this year, I've been doing some deep frying of that
>>> and the flowers. And the other day, we had zucchini latkes. I used one
>>> part russet to three parts zucchini. Mr Bill squeezed the heck out of
>>> the gratings. I threw in a jumbo egg, a little rice flour mix, lots of
>>> basil, a bit of dried minced onion, etc. They were really good. But I
>>> had help that day too. Would zucchini be good deep-fried with cornmeal
>>> too?
>>>
>>> Isabella
>> Even green beans are good fried with corn meal. Another eggplant recipe is
>> fritters made with eggplant, eggs, and rice. I'll see if I can get DW to
>> give me the recipe to pass on. She makes the fritters then freezes them in
>> vacuum bags and we can reheat in the microwave for a quicky side dish.
>
>
I got the recipe from a little cookbook I bought in Athens in 1985. We
had a stopover on our way to Istanbul and I found the cookbook in the
terminal. Paid about $2.00 American for it. The title is "A Bunch of
Greek Recipes." That got my attention and I liked the book. Gobs of
great Greek recipes in it.

Isabella Woodhouse" > wrote in message
...
> In article >,
> "The Joneses" > wrote:
>
>> "Isabella Woodhouse" > wrote in message
>> ...
>> >
(clipped)
> Very interesting, Edrena. Gosh how I miss pita bread (no good
> gluten-free sub as yet). Anything with lots of garlic sounds great to
> me. For a time, I was hooked on those commercial olives stuffed with
> garlic, but egad the salt made me swell up like a blowfish. Thanks! I
> feel better about experimenting now.
>
> Isabella
> --
Remember that in marinated stuff like olives, the vinegar is the most
preserving agent, with salt,etc. helping only. Maybe you could soak and
rinse pitted pickled olives and stuff your own, marinate in veggies, herbs &
vinegars-alcohol, keep in fridge for under a month or so. This bears
scientific thinking on for stuffings, vinegar, refrigeration, salt, length
of time, etc. I have to watch the salt too.
Sob.
Edrena

"George Shirley" > wrote in message
news
> Isabella Woodhouse wrote:
>> In article >,
>> George Shirley > wrote:
>>
>>> Isabella Woodhouse wrote:
>>>> I've seen a recipe for pickled (peeled) eggplant with mint and was
>>>> wondering if anyone had ever done eggplant in a similar way and if it's
>>>> any good. I am forced to admit that, while I eat and love a wide
>>>> variety of foods, I've never been won-over by eggplant. But I keep
>>>> thinking maybe I've just not hit upon the right ways to prepare them.
>>>>
>>>> My DH planted a couple eggplant plants but, thus far, I've been giving
>>>> them away. The plants are the prettiest things in the vegetable
>>>> garden. The fruits are that typical deep aubergine color and are the
>>>> size of a softball.
>>
>>> Caponata is always good as is eggplant moussaka. We also like fresh
>>> eggplant peeled, cut into fry shapes, dipped in beaten egg and milk then
>>> into cornmeal and deep fried. Can be used in ratatouille and other
>>> dishes too. I wouldn't think eggplant would be very tasty as pickles
>>> though, the fruit is rather soft when ripe.
>>>
>>> the caponata and the moussaka can be frozen for later use too.
>>
>> Thank you, George. The caponata looks great to me. I'll see if I can
>> find a gluten-free moussaka recipe too.
>
> The only gluten in my moussaka recipe is the flour used in making the
> bechamel sauce and in the bread crumbs used as a thickener. I'm sure there
> is a work-around for that. I currently have four pans of moussaka
> melitanes in the freezer. May break one out tomorrow, usually takes a day
> or day and a half to thaw in the fridge.
>
> My problem is that when I'm
>> canning so much, I don't often have time for meals that take more than an
>> hour & 1/2 or so to pull together. For the deep-fried, what kind of
>> cornmeal? Just regular old cornmeal or something special? I have plain
>> old grocery store yellow corn meal and masa harina.
>
> I just use plain yellow corn meal. I only buy masa when I'm making
> tortillas or tamales.
>>
>> With all the zucchini this year, I've been doing some deep frying of that
>> and the flowers. And the other day, we had zucchini latkes. I used one
>> part russet to three parts zucchini. Mr Bill squeezed the heck out of
>> the gratings. I threw in a jumbo egg, a little rice flour mix, lots of
>> basil, a bit of dried minced onion, etc. They were really good. But I
>> had help that day too. Would zucchini be good deep-fried with cornmeal
>> too?
>>
>> Isabella
>
> Even green beans are good fried with corn meal. Another eggplant recipe is
> fritters made with eggplant, eggs, and rice. I'll see if I can get DW to
> give me the recipe to pass on. She makes the fritters then freezes them in
> vacuum bags and we can reheat in the microwave for a quicky side dish.

We grill eggplants, pineapple (and lots of stuff) with just a smear of olive
oil, kosher salt & fresh ground pepper. Couldn't be quicker!
Edrena

In article >,
George Shirley > wrote:

> Isabella Woodhouse wrote:
> > In article >,
> > George Shirley > wrote:
> >
> >> Isabella Woodhouse wrote:
> >>> ...I am forced to admit that, while I eat and love a wide
> >>> variety of foods, I've never been won-over by eggplant. But I keep
> >>> thinking maybe I've just not hit upon the right ways to prepare them.
[...]
> >> Caponata is always good as is eggplant moussaka....
> >
> > Thank you, George. The caponata looks great to me. I'll see if I can
> > find a gluten-free moussaka recipe too.
>
> The only gluten in my moussaka recipe is the flour used in making the
> bechamel sauce and in the bread crumbs used as a thickener. I'm sure
> there is a work-around for that. I currently have four pans of moussaka
> melitanes in the freezer. May break one out tomorrow, usually takes a
> day or day and a half to thaw in the fridge.

I can use arrowroot or cornstarch for sauces so that's not a problem.
But I've yet to find decent GF breadcrumbs that actually taste like
anything but wallpaper paste. I keep a loaf of rice-tapioca bread in
the freezer for those rare occasions when I eat bread. But at $7 for a
tiny loaf, I don't usually use it for breadcrumbs. This is one of a few
damnable spheres of cooking for which I've not yet found a suitable sub.
I used to bake all my own breads...

> > ...My problem is that when I'm canning so much, I don't often have
> > time for meals that take more than an hour & 1/2 or so to pull
> > together. For the deep-fried, what kind of cornmeal? Just regular
> > old cornmeal or something special? I have plain old grocery store
> > yellow corn meal and masa harina.
>
> I just use plain yellow corn meal. I only buy masa when I'm making
> tortillas or tamales.

I will definitely try to deep-fry some then.

> > With all the zucchini this year, I've been doing some deep frying of
> > that and the flowers. And the other day, we had zucchini latkes. I
> > used one part russet to three parts zucchini. Mr Bill squeezed the heck
> > out of the gratings. I threw in a jumbo egg, a little rice flour mix,
> > lots of basil, a bit of dried minced onion, etc. They were really good.
> > But I had help that day too. Would zucchini be good deep-fried with
> > cornmeal too?
>
> Even green beans are good fried with corn meal.

No kidding! Well I have to try that too then. I had no idea. Heaven
knows I have enough green beans.

> ...Another eggplant recipe is fritters made with eggplant, eggs, and
> rice. I'll see if I can get DW to give me the recipe to pass on. She
> makes the fritters then freezes them in vacuum bags and we can reheat
> in the microwave for a quicky side dish.

You must read my mind, George. I've been wondering if it was possible
to freeze fritters, latkes, and the like and have them turn out
reasonably well. So the vacuum bags don't crush them? Or do you freeze
them first and then seal them up (like I do my beans)? I was thinking
of trying that with zucchini since we have so much and it's so good this
year. Thanks again for all the help!

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

In article >,
"The Joneses" > wrote:

> We grill eggplants, pineapple (and lots of stuff) with just a smear of olive
> oil, kosher salt & fresh ground pepper. Couldn't be quicker!
> Edrena

Isn't grilled pineapple great? I marinate mine in a solution with
Meyer's rum. Yum.

Izzy
--
"I will show you fear in a handful of dust"
-T.S. Eliot

In article >,
"The Joneses" > wrote:

> Isabella Woodhouse" > wrote in message
> ...
> > In article >,
> > "The Joneses" > wrote:
> >
> >> "Isabella Woodhouse" > wrote in message
> >> ...
> >> >
> (clipped)
> > Very interesting, Edrena. Gosh how I miss pita bread (no good
> > gluten-free sub as yet). Anything with lots of garlic sounds great to
> > me. For a time, I was hooked on those commercial olives stuffed with
> > garlic, but egad the salt made me swell up like a blowfish. Thanks! I
> > feel better about experimenting now.
> > --
> Remember that in marinated stuff like olives, the vinegar is the most
> preserving agent, with salt,etc. helping only. Maybe you could soak and
> rinse pitted pickled olives and stuff your own, marinate in veggies, herbs &
> vinegars-alcohol, keep in fridge for under a month or so. This bears
> scientific thinking on for stuffings, vinegar, refrigeration, salt, length
> of time, etc. I have to watch the salt too.
> Sob.
> Edrena

Sounds delicious but I just wouldn't eat enough of them for all the
bother. But I'll keep that in mind. My husband claims to dislike
olives but I use a lot of olive oil. Go figure.

Izzy
--
"I will show you fear in a handful of dust"
-T.S. Eliot

The Joneses wrote:
> "George Shirley" > wrote in message
> news
>> Isabella Woodhouse wrote:
>>> In article >,
>>> George Shirley > wrote:
>>>
>>>> Isabella Woodhouse wrote:
>>>>> I've seen a recipe for pickled (peeled) eggplant with mint and was
>>>>> wondering if anyone had ever done eggplant in a similar way and if it's
>>>>> any good. I am forced to admit that, while I eat and love a wide
>>>>> variety of foods, I've never been won-over by eggplant. But I keep
>>>>> thinking maybe I've just not hit upon the right ways to prepare them.
>>>>>
>>>>> My DH planted a couple eggplant plants but, thus far, I've been giving
>>>>> them away. The plants are the prettiest things in the vegetable
>>>>> garden. The fruits are that typical deep aubergine color and are the
>>>>> size of a softball.
>>>> Caponata is always good as is eggplant moussaka. We also like fresh
>>>> eggplant peeled, cut into fry shapes, dipped in beaten egg and milk then
>>>> into cornmeal and deep fried. Can be used in ratatouille and other
>>>> dishes too. I wouldn't think eggplant would be very tasty as pickles
>>>> though, the fruit is rather soft when ripe.
>>>>
>>>> the caponata and the moussaka can be frozen for later use too.
>>> Thank you, George. The caponata looks great to me. I'll see if I can
>>> find a gluten-free moussaka recipe too.
>> The only gluten in my moussaka recipe is the flour used in making the
>> bechamel sauce and in the bread crumbs used as a thickener. I'm sure there
>> is a work-around for that. I currently have four pans of moussaka
>> melitanes in the freezer. May break one out tomorrow, usually takes a day
>> or day and a half to thaw in the fridge.
>>
>> My problem is that when I'm
>>> canning so much, I don't often have time for meals that take more than an
>>> hour & 1/2 or so to pull together. For the deep-fried, what kind of
>>> cornmeal? Just regular old cornmeal or something special? I have plain
>>> old grocery store yellow corn meal and masa harina.
>> I just use plain yellow corn meal. I only buy masa when I'm making
>> tortillas or tamales.
>>> With all the zucchini this year, I've been doing some deep frying of that
>>> and the flowers. And the other day, we had zucchini latkes. I used one
>>> part russet to three parts zucchini. Mr Bill squeezed the heck out of
>>> the gratings. I threw in a jumbo egg, a little rice flour mix, lots of
>>> basil, a bit of dried minced onion, etc. They were really good. But I
>>> had help that day too. Would zucchini be good deep-fried with cornmeal
>>> too?
>>>
>>> Isabella
>> Even green beans are good fried with corn meal. Another eggplant recipe is
>> fritters made with eggplant, eggs, and rice. I'll see if I can get DW to
>> give me the recipe to pass on. She makes the fritters then freezes them in
>> vacuum bags and we can reheat in the microwave for a quicky side dish.
>
> We grill eggplants, pineapple (and lots of stuff) with just a smear of olive
> oil, kosher salt & fresh ground pepper. Couldn't be quicker!
> Edrena
>
>
We do the same without the salt and pepper. Grilling a large T-bone
tonight with eggplant, tomatoes, and apples on the grill as you described.

Isabella Woodhouse wrote:
> In article >,
> George Shirley > wrote:
>
>> Isabella Woodhouse wrote:
>>> In article >,
>>> George Shirley > wrote:
>>>
>>>> Isabella Woodhouse wrote:
>>>>> ...I am forced to admit that, while I eat and love a wide
>>>>> variety of foods, I've never been won-over by eggplant. But I keep
>>>>> thinking maybe I've just not hit upon the right ways to prepare them.
> [...]
>>>> Caponata is always good as is eggplant moussaka....
>>> Thank you, George. The caponata looks great to me. I'll see if I can
>>> find a gluten-free moussaka recipe too.
>> The only gluten in my moussaka recipe is the flour used in making the
>> bechamel sauce and in the bread crumbs used as a thickener. I'm sure
>> there is a work-around for that. I currently have four pans of moussaka
>> melitanes in the freezer. May break one out tomorrow, usually takes a
>> day or day and a half to thaw in the fridge.
>
> I can use arrowroot or cornstarch for sauces so that's not a problem.
> But I've yet to find decent GF breadcrumbs that actually taste like
> anything but wallpaper paste. I keep a loaf of rice-tapioca bread in
> the freezer for those rare occasions when I eat bread. But at $7 for a
> tiny loaf, I don't usually use it for breadcrumbs. This is one of a few
> damnable spheres of cooking for which I've not yet found a suitable sub.
> I used to bake all my own breads...
>
>>> ...My problem is that when I'm canning so much, I don't often have
>>> time for meals that take more than an hour & 1/2 or so to pull
>>> together. For the deep-fried, what kind of cornmeal? Just regular
>>> old cornmeal or something special? I have plain old grocery store
>>> yellow corn meal and masa harina.
>> I just use plain yellow corn meal. I only buy masa when I'm making
>> tortillas or tamales.
>
> I will definitely try to deep-fry some then.
>
>>> With all the zucchini this year, I've been doing some deep frying of
>>> that and the flowers. And the other day, we had zucchini latkes. I
>>> used one part russet to three parts zucchini. Mr Bill squeezed the heck
>>> out of the gratings. I threw in a jumbo egg, a little rice flour mix,
>>> lots of basil, a bit of dried minced onion, etc. They were really good.
>>> But I had help that day too. Would zucchini be good deep-fried with
>>> cornmeal too?
>> Even green beans are good fried with corn meal.
>
> No kidding! Well I have to try that too then. I had no idea. Heaven
> knows I have enough green beans.
Think tempura without the flour or rice batter.
>
>> ...Another eggplant recipe is fritters made with eggplant, eggs, and
>> rice. I'll see if I can get DW to give me the recipe to pass on. She
>> makes the fritters then freezes them in vacuum bags and we can reheat
>> in the microwave for a quicky side dish.
>
> You must read my mind, George. I've been wondering if it was possible
> to freeze fritters, latkes, and the like and have them turn out
> reasonably well. So the vacuum bags don't crush them? Or do you freeze
> them first and then seal them up (like I do my beans)? I was thinking
> of trying that with zucchini since we have so much and it's so good this
> year. Thanks again for all the help!
Definitely freeze them on a bun pan and then vacuum bag. The vacuum will
crush the fritters if they're the least bit light.
>
> Isabella