How the heck do I cook eggplant?
I have tried many a time to cook a delicious eggplant dish and failed miserably. How the heck do I make that purple fella into something tasty? Any suggestions for simple, delicious eggplant preparations for the (very) time-pressed? Thanks!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
8 Comments:
The dish that taught me to love eggplants is eggplants in garlic sauce; Grace Young's recipe looks like it should take about 20 or so minutes, and the dish reheats well after a day or two in the refrigerator. I found simpler versions of the dish on the web, many of which don't have meat and are thus much quicker to make!
Lia Bulaong at 1:36PM on 04/12/07
I love making eggplant parm, and the key is to salting and draining your eggplant slices for at least 30 minutes before prepping and cooking them. The salt gets out any bitterness, and draining them keeps them from getting soggy. I usually just salt the slices and place them on kitchen towels.
savvy at 1:55PM on 04/12/07
My favorite way to eat eggplant is to slice it thin, baste it w/ Balsmic Vinegar and Olive Oil and then grill it.... makes a great left over to put on a sandwich with other roasted veggies.
Alm25 at 2:14PM on 04/12/07
Sorry, all my recipes for good, tasty eggplant are time-consuming. Baba ganoush requires an hour's roasting in the oven, then draining, etc. Like savvy said, it's important to salt and drain before making eggplant parm, even if you bake it, rather than fry it.
hereandthe at 2:36PM on 04/12/07
quickest is to grill it in a grill pan, sliced 1/4 inch thin salt pepper olive oil, Is it that tasty, not when you are comparing it to eggplant parmigiana.
nelson5757 at 4:38PM on 04/12/07
The little japanese eggplants are easier to work with than the chubby italian ones. I just char roast the small eggplants directly on the stove top flame (assuming you have a gas stove), remove the charred skin then you're left with steamed, roasted eggplant flesh primed for simple seasonings like olive oil and salt, vinegar and crushed garlic, ... Oh, and don't forget eggplant tempura!
femmebot at 8:16PM on 04/12/07
This is quick and good.
4 asian eggplants or 1 large regular eggplant
3 nice sized scallons cut up
2 red peppers cut on bias
2 TB sesame oil
1 TB vegetable oil
1/4 c soy sauce
2 ts dark brown sugar
1 1/2 c snow peas
thinly Heat a wok or large non-stick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. Dissolve the sugar in the soy sauce, and add to pan. Cook for 2 minutes and serve over rice.
If you have time eggplant parm or rolatini is always a crowd pleaser.
I also for antipasto make a pesto basted grilled eggplant. Just grill your eggplant and then in the last 2 mins brush on the pesto.
JerzeeTomato at 1:33AM on 04/13/07
My favorite way to cook eggplant is inspired by an amazing meal that I had with Turkish friends. The spread was incredible but the eggplant dish stuck out to me...I think for its simplicity. I went home and cooked it the next night! You simply cut the eggplant into one ince cubes (salt and drain as suggested above) and then saute with garlic (use quite a bit as the dish is supposed to taste very garlicky). To serve put it in a dish and spoon yogurt over the top.
Lauren at 6:41PM on 04/13/07