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Eggplant - the Versatile Vegetable

Updated on August 27, 2019
A unusual Double eggplant
A unusual Double eggplant

Unusual Shaped Eggplant

One of the eggplants, my hubby said, was a double yolker. Like eggs. Personally, it looks like it should be wearing a shirt.

Ha, ha, ha, ha.

Deep Fried

One time, when I made eggplant, I had small kids over, and I cut the pieces small and square instead of round, cross cut pieces. I coated them, and fried them until the outside was golden brown.

The kids started eating them, and enjoyed their first bite. One child, after biting it, said what is wrong with my chicken nugget, it's green? Well, I said, 'Set it aside, and take another one." She set it aside and took another one, took a bite and said the same thing. She made it through an entire meal. She loved it, but questioned every bite. She is now an adult and loves eggplant, but it was that first experience... smile.

Baked

I used the eggplant, instead of noodles, for some sort of lasagna years ago. It was very good.

Boiled

You can take a bunch of sauteed eggplant and add fresh tomatoes and onions and it turns into an interesting dish. Some call it rattatouie and others just call it a vegetable hotdish. Either name, it's really good.

Grilled

My latest interest is grilling eggplant. I was reading up on it, and it seems rather easy. Don't peel it. Cut it thick. Soak it in salted, lemon juice water, then dip it in oil and put it on the grill for 10 minutes. 5 minutes per side. You need to see char marks on the side before you flip it over.

It sounds good. Some people use olive oil and garlic salt. Some people use olive oil and regular salt. Some people use Italian salad dressing.

If it were me, I think instead of the sour dressing, I'd use a more subtle Asian type oil. More teriyaki or ginger or Sesame based.

Pre Soak in Salted Water

When you peel the eggplant, the skin has a purplish ink in it. The actual eggplant starts out a mild, light color that turns darker with exposure to air. I think that the salted, lemon water helps keep it lighter. Like potatoes darken with air. Same type of thing.

I think the salted water helps draw something out of the eggplant. Eggplant floats like a bobber, so a plate is needed to hold them under whatever you are soaking them in.

To Peel or Not to Peel - That is the Question

We peel our eggplant, but I'm aware that you can eat it, if you prefer. I use a potato peeler and pare it. Some think that you cannot eat it because it causes digestive discomfort. It's a personal choice. Oh, come pare.

Peel with potato peeler
Peel with potato peeler
soak in salted water
soak in salted water
deep frying
deep frying

Comments

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    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      23 months ago from Minnesota

      Besarien, thank you for your comment. Nice singing - you nailed it! Yes, I think a croque madame would have been better, as well. I'm pondering the history show I watched the other day of the timeline of the aluminum can and the people who swallowed pull tabs and choked, and here he is eating a whole plane. I just shake my head.... I mean, imagine the leftovers... there are only so many ways you can prepare plane... ya know..? Honey, what's for supper tonight? Plane, again? Ohhhhhh... Or, PLANE??? That's my favorite!!!

    • Besarien profile image

      Besarien 

      23 months ago from South Florida

      "But...I don't know whyyyy he swallowed the flyyyy."

      Yep, that's a plane! His name was Lotito. He was French. I would have thought a nice croque madame would have been much tastier. That's about all I remember, other that it wasn't eating the Cessna that killed him.

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      23 months ago from Minnesota

      Louise Powles, thanks for your comment. American English is hard enough. I before E, except after C, unless you are talking foreign... then the rule goes out the window...

    • Coffeequeeen profile image

      Louise Powles 

      23 months ago from Norfolk, England

      Yes Char, that's right. Although it spelt aubergine 'au' is pronounced as 'o.' Then English language can be confusing lol.

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      23 months ago from Minnesota

      Besarien, thank you for your comment. Someone ate a Cessna 150? Jeepers. Isn't that an airplane?

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      23 months ago from Minnesota

      Mary Norton, thank you for your comment. We eat a lot of eggplant. Have not tried with vinaigrette, but I like to eat mine with Buffalo Wing Sauce. The eggplant I want to try on the grill, is supposed to be brushed with oil and seasoned salt. Hmmm. Now I'm hungry...

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      23 months ago from Minnesota

      Louise Powles, thank you for your comment! Aubergines. Pronounced obbergeen? Cool. Learned something new today.

    • Besarien profile image

      Besarien 

      23 months ago from South Florida

      Oh you are so sneaky!

      I love eggplant any way it is fixed. I've eaten the skin too. It is good fiber. I haven't had any digestive trouble, but remember that guy who ate a Cessna 150? Pretty sure we must be related somehow. Nice hub!

    • aesta1 profile image

      Mary Norton 

      23 months ago from Ontario, Canada

      I love eggplant and one of my favourites is grilled eggplant soaked in an egg mixture and fried. The other one is grilled eggplant with vinaigrette.

    • Coffeequeeen profile image

      Louise Powles 

      23 months ago from Norfolk, England

      I do like these. We call these aubergines in England.

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