We went for a drive today and found a really cheap fruit market. Now I need inspiration.

Can’t help sorry…not keen on eggplant

AnneS said:

Can’t help sorry…not keen on eggplant

It’s one of those things that really depends on how it’s handled.

bubba louie said:

AnneS said:

Can’t help sorry…not keen on eggplant

It’s one of those things that really depends on how it’s handled.

I’l believe you…suppose with a Greek son-in-law I should try to like it eh? :)

AnneS said:

bubba louie said:

AnneS said:

Can’t help sorry…not keen on eggplant

It’s one of those things that really depends on how it’s handled.

I’l believe you…suppose with a Greek son-in-law I should try to like it eh? :)

I used to think I didn’t like it until i went to Greece.

Bubba Louie, Kylie Kwong (F7) did an eggplant stir fry some weeks ago, on MasterChef. She went into some detail as to how to handle eggplant so they’re crisp on the outside and yummy-mushy in the middle…

might be worth a look-see?

Here:

http://www.masterchef.com.au/stir-fried-eggplant-with-homemade-chilli-sauce.htm

She provides the recipes and you can watch the episode as well, because she explains a lot of things…

My Sri Lankan and Oriental flat mates used to just fry it up front, no salting…they would fry it very very fast in very very hot oil…I haven’t worked out how they did it yet, and was surprised when recipe books called for the eggplant to be salted before cooking…you need to have the thickness just right, I think…

Here are the search results for Alive & Cooking:

Eggplant Recipes

Dinetta said:

My Sri Lankan and Oriental flat mates used to just fry it up front, no salting…they would fry it very very fast in very very hot oil…I haven’t worked out how they did it yet, and was surprised when recipe books called for the eggplant to be salted before cooking…you need to have the thickness just right, I think…

salting is to get rid of bitter juices. If your eggplant is young and fresh there should be no bitterness.

http://www.lifestylefood.com.au/chefs/philipjohnson/

bluegreen said:

Dinetta said:

My Sri Lankan and Oriental flat mates used to just fry it up front, no salting…they would fry it very very fast in very very hot oil…I haven’t worked out how they did it yet, and was surprised when recipe books called for the eggplant to be salted before cooking…you need to have the thickness just right, I think…

salting is to get rid of bitter juices. If your eggplant is young and fresh there should be no bitterness.

Usually, but sometimes it’s done just to get rid of excess moisture. I can’t remember why.

bubba louie said:

bluegreen said:

Dinetta said:

My Sri Lankan and Oriental flat mates used to just fry it up front, no salting…they would fry it very very fast in very very hot oil…I haven’t worked out how they did it yet, and was surprised when recipe books called for the eggplant to be salted before cooking…you need to have the thickness just right, I think…

salting is to get rid of bitter juices. If your eggplant is young and fresh there should be no bitterness.

Usually, but sometimes it’s done just to get rid of excess moisture. I can’t remember why.

coz it goes all watery and soggy ewwwww when cooking

The Estate said:

bubba louie said:

bluegreen said:

salting is to get rid of bitter juices. If your eggplant is young and fresh there should be no bitterness.

Usually, but sometimes it’s done just to get rid of excess moisture. I can’t remember why.

coz it goes all watery and soggy ewwwww when cooking

That wasn’t the reason. :P

Haven’t salted an eggfruit for dog knows how long..

eaten from the garden, they are always fresh.

Ratatouie is one of the easiest ways to use eggfruits.
sliced and fried is the next best..

then there’s those who reckon melanzani is the best.

ms pepe has a good recipe with crumbed eggplant but it does need salting and drying on paper. the thickness of that purple skin is also important.
i presume you are talking of the purple ones.

Simmer eggplant in water for one day with a 1/2 house brick.
Discard eggplant.
Eat 1/2 housebrick.

Longy said:

Simmer eggplant in water for one day with a 1/2 house brick.
Discard eggplant.
Eat 1/2 housebrick.

Sounds delicious, I must try it some time…

pepe said:

ms pepe has a good recipe with crumbed eggplant but it does need salting and drying on paper. the thickness of that purple skin is also important.
i presume you are talking of the purple ones.

yes, the big purple ones. I’m trying to keep away from frying because they are real sponges with oil.

Longy said:

Simmer eggplant in water for one day with a 1/2 house brick.
Discard eggplant.
Eat 1/2 housebrick.

Remember to also discard Housebrick in Longy’s direction once it is discovered that a housebrick is not really as nice as eggplant. For shame Longy!

GF has made some well tasty eggplant stirfries and curries of late, but I have football to go and watch… then there will be le Tour, so ask again in August.

cheers,
pm.

pain master said:

Longy said:

Simmer eggplant in water for one day with a 1/2 house brick.
Discard eggplant.
Eat 1/2 housebrick.

Remember to also discard Housebrick in Longy’s direction once it is discovered that a housebrick is not really as nice as eggplant. For shame Longy!

I’m with Longy. Bricks would taste better. I dislike eggplant intensely.

pain master said:

GF has made some well tasty eggplant stirfries and curries of late, but I have football to go and watch… then there will be le Tour, so ask again in August.

cheers,
pm.

I’m favouring the Greek or Italian styles ATM. I’ll decide tomorrow.

Alright Alright stop pickin on the poor eggplant LOL…thanks for adding this post Bubba…a subject dear to my heart.
I’ve tried all sorts of things with eggplant, mainly because I’ve been able to grow it veeeerrryyy
easily. And if anything grows easy I say grow it!!

The first time Mr M has enjoyed my eggplant was just the other day….an exciting achievement in itself.
As a side dish- I fried up anchovies, garlic gently,then added breadcrumbs and the eggplant on higher temps, so the peeled eggplant and breadcrumbs crisp up, especially the eggplant on the outside.
Yummo.
Eggplant on it’s own is very bland, so you need to get the right flavours, I think to give it some ooompf.

I did try a baba ganoush and didn’t like that at all.

bubba louie said:

pain master said:

GF has made some well tasty eggplant stirfries and curries of late, but I have football to go and watch… then there will be le Tour, so ask again in August.

cheers,
pm.

I’m favouring the Greek or Italian styles ATM. I’ll decide tomorrow.

bubb left a link over on me forums for you this morning,did you get it !!!

Muschee said:

Alright Alright stop pickin on the poor eggplant LOL…thanks for adding this post Bubba…a subject dear to my heart.
I’ve tried all sorts of things with eggplant, mainly because I’ve been able to grow it veeeerrryyy
easily. And if anything grows easy I say grow it!!

The first time Mr M has enjoyed my eggplant was just the other day….an exciting achievement in itself.
As a side dish- I fried up anchovies, garlic gently,then added breadcrumbs and the eggplant on higher temps, so the peeled eggplant and breadcrumbs crisp up, especially the eggplant on the outside.
Yummo.
Eggplant on it’s own is very bland, so you need to get the right flavours, I think to give it some ooompf.

I did try a baba ganoush and didn’t like that at all.

I knew I’d read an eggplant and anchovy recipe on a forum but i couldn’t remember which. I will try that sometime but rigt now I’m looking at main meal dishes.

I’ve had boring Baba Ganoush and some that was delicious. Mine usually isn’t so great so I’m not sure what the secret is. You don’t get a lot of it for your efforts though. I’ll probably end up doing something safe like lasagna just so everyone will eat it.

The Estate said:

bubba louie said:

pain master said:

GF has made some well tasty eggplant stirfries and curries of late, but I have football to go and watch… then there will be le Tour, so ask again in August.

cheers,
pm.

I’m favouring the Greek or Italian styles ATM. I’ll decide tomorrow.

bubb left a link over on me forums for you this morning,did you get it !!!

not yet but I’ll check it out.

bubba louie said:

I’ll probably end up doing something safe like lasagna just so everyone will eat it.

as in, you’ll use the eggplant instead of pasta for the layers? That’s what I’ve done, the family quite like it…

Dinetta said:

bubba louie said:

I’ll probably end up doing something safe like lasagna just so everyone will eat it.

as in, you’ll use the eggplant instead of pasta for the layers? That’s what I’ve done, the family quite like it…

Something like that.

Longy said:

Simmer eggplant in water for one day with a 1/2 house brick.
Discard eggplant.
Eat 1/2 housebrick.

Eggplant not your favourite food Longy? LOL.

bubba louie said:

pepe said:

ms pepe has a good recipe with crumbed eggplant but it does need salting and drying on paper. the thickness of that purple skin is also important.
i presume you are talking of the purple ones.

yes, the big purple ones. I’m trying to keep away from frying because they are real sponges with oil.

Have you tried cutting them in half and filling with a mince concoction then baking?

pain master said:

Longy said:

Simmer eggplant in water for one day with a 1/2 house brick.
Discard eggplant.
Eat 1/2 housebrick.

Remember to also discard Housebrick in Longy’s direction once it is discovered that a housebrick is not really as nice as eggplant. For shame Longy!

The other half of the brick better come my way because I don’t care for eggplant either.

Happy Potter said:

pain master said:

Longy said:

Simmer eggplant in water for one day with a 1/2 house brick.
Discard eggplant.
Eat 1/2 housebrick.

Remember to also discard Housebrick in Longy’s direction once it is discovered that a housebrick is not really as nice as eggplant. For shame Longy!

Oh good I am definately not alone.

I’m with Longy. Bricks would taste better. I dislike eggplant intensely.

pomolo said:

Happy Potter said:

pain master said:

Remember to also discard Housebrick in Longy’s direction once it is discovered that a housebrick is not really as nice as eggplant. For shame Longy!

Oh good I am definately not alone.

I’m with Longy. Bricks would taste better. I dislike eggplant intensely.

I don’t mind eggplant….. looks great in the garden:)

pomolo said:

bubba louie said:

pepe said:

ms pepe has a good recipe with crumbed eggplant but it does need salting and drying on paper. the thickness of that purple skin is also important.
i presume you are talking of the purple ones.

yes, the big purple ones. I’m trying to keep away from frying because they are real sponges with oil.

Have you tried cutting them in half and filling with a mince concoction then baking?

That was my first plan but then I decided that youngest son wouldn’t even taste it if it was obviously an eggplant.. :(

bubba louie said:

pomolo said:

bubba louie said:

yes, the big purple ones. I’m trying to keep away from frying because they are real sponges with oil.

Have you tried cutting them in half and filling with a mince concoction then baking?

That was my first plan but then I decided that youngest son wouldn’t even taste it if it was obviously an eggplant.. :(

Can’t please all the people all the time. Someone famous said that. LOL.