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 Eggplant

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Betty Fasig
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PostSubject: Eggplant   Sat Jul 18, 2015 4:00 pm

I have tried every thing I know to make eggplant (black beauty, Japanese, miniature) edible.  I find, through all these methods of cooking that it really comes down to eggplant being a vehicle for seasoned dough that is fried, deep or otherwise.  I have used it as an extender for ground beef.  Any one have a better idea?  Why grow it at all??
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Shelagh
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PostSubject: Re: Eggplant   Sat Jul 18, 2015 5:27 pm

Eggplant should be sliced and sprinkled liberally with salt to remove the bitterness. Then make moussaka:

http://www.bbc.co.uk/food/recipes/moussaka_01004

Easy version: http://www.bbcgoodfood.com/recipes/3027/mustmake-moussaka

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Abe F. March
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PostSubject: Re: Eggplant   Sat Jul 18, 2015 11:47 pm

Betty, I can't help you with a response.  The only thing I know about eggplant is that it tastes great.

Why grow it?  Because it is very good.  According to my wife:  You slice it and fry it in the pan (or deep fry it).  We have grown some, but nothing worth talking about.  I'm guessing that there are receipes on the I-Net
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dkchristi
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PostSubject: Re: Eggplant   Sun Jul 19, 2015 4:57 am

Cut in half.Rub w olive oil and a bit of garlic and a bit of pepper. Face down on parchment paper on baking tin in oven. When tender turn over w spatula and sprinkle w shaved Parmesan. Back in oven until melted.


Last edited by dkchristi on Sun Jul 19, 2015 5:49 pm; edited 1 time in total
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Abe F. March
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PostSubject: Re: Eggplant   Sun Jul 19, 2015 7:19 am

Diane, reading your post made my mouth water.
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Betty Fasig
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PostSubject: Re: Eggplant   Mon Jul 20, 2015 3:54 pm

I have made eggplant lasagna, deep fried eggplant, grilled miniature eggplant...I guess I am not a lover of egg plant.  But you all give me courage to grow it and try to sell it. I will.
Love, Betty
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alice
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PostSubject: Re: Eggplant   Mon Jul 20, 2015 6:05 pm

Good luck. Betty. I can live without it.
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Don Stephens
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PostSubject: Re: Eggplant   Tue Jul 21, 2015 12:24 am

I've used something similar to Diane's only I slice the eggplant lengthwise in half inch pieces.  Fix like Diane, when cheese has melted serve on speghetti with marinara sauce.
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dkchristi
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PostSubject: Re: Eggplant   Tue Jul 21, 2015 4:59 am

Don I like the idea of adding it to spaghetti w marinara. I treat many similar veggies the same such as zuchini and some squashes.
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Abe F. March
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PostSubject: Re: Eggplant   Tue Jul 21, 2015 7:42 am

Have you tried Eggplant parmesan?  Not sure of the spelling. 
It is a dish my wife orders when eating at an Italian restuarant.
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Don Stephens
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PostSubject: Re: Eggplant   Wed Jul 22, 2015 2:38 am

That's what my recipe amounts too
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dkchristi
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PostSubject: Re: Eggplant   Wed Jul 22, 2015 10:07 am

Mine is the baked version instead of the fried version.  The fried version requires coating the slices of eggplant and frying them hot enough to cook but not soak up the oil.

I prefer the oven method.  Healthier.  If you want it breaded, after turning over cooked halves to face side up, add some crumbled corn flakes before layering on the shaved Parmesan.

The parchment paper is critical as it otherwise sticks to the pan.  The eggplant slurps up the olive oil.

I had a friend who had a deep fryer and dipped her strips of eggplant in batter and deep fried it.  It was delish, but not healthy!!!
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dkchristi
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PostSubject: Re: Eggplant   Thu Jul 23, 2015 5:33 am

In a few minutes Today on tv is talking eggplant recipes
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dkchristi
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PostSubject: Re: Eggplant   Thu Jul 23, 2015 1:19 pm

I watched the eggplant recipes and they didn't even use parchment paper - which is necessary in my opinion.  They made eggplant chips?  I don't like Kale chips and I surely won't like eggplant chips - and they did not like them either!!!  The other option was my cooking method then scooping out the eggplant and putting it in a food processor to make ugly, brown dip.

I still think Don and I have the ticket - halves or strips rubbed in olive oil & seasoning, roasted and then Parmesan melted on top.  Yum.  With a little pasta and marinara - even better.
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