How do you cook eggplants?
Eggplants are nutritional vegetable. I like its appearance and color, but I never feel good to taste it. It's not good, because every vegetable has its unique benefits.
I cut them into slices, bread them with egg batter and publix bread crumbs, and deep-fry them. Then, I create about 4 layers of deep-fried eggplant, marinara sauce, and cheese in a baking dish, and bake that stuff up! Eggplant Parmesan! Just terrible for you, but MMMmmmmm....
Edit: This is really the only way I make it. I only eat whole foods, and still generally stay away from eggplants. Not my favorite .
There are lots of ways to cook eggplant. This is one of the most versatile vegetables.
You can cut them into thick slices and fry them. Alternatively, you can brush the slices with oil and grill them.
They are very good in stews. Examples of stewed dishes with eggplant are French ratatouille, Sichuan fish-flavoured braised eggplant, South Indian fish curry with eggplant.
There's a fantastic Japanese eggplant dish where the eggplant is split in half, spread with miso paste and baked.
You can make "lasagne"-like baked dishes with them. kyleanderson has given you one suggestion.
Then there's an eggplant souffle that I sometimes make. You grill slices of eggplant, then puree them when cooked and add them to the souffle base. Wonderful with a roasted capsicum sauce.
You can also roast a whole eggplant over open flame until the skin is completely charred. Remove the charred skin and you have lovely soft, smoky eggplant flesh. Blend the flesh with tahini (sesame seed paste), garlic and lemon juice to make baba gannooj, the Middle Eastern eggplant dip. Or you could leave out the tahini, in which case you would have an eggplant dip called batinjan m'tabal.
I'm sure you'll find lots of eggplant recipes on HubPages.
There are various ways to cook it. I basically fry it and it taste awesome. I just love egg plants.
Aubergines if big can be sliced and left aside for half an hour, thereafter brown some onions, add the aubergines all on low heat and add four chopped ripe tomatoes, with some spices, origami, salt to taste and a pinch of black pepper allow to simmer for half hour and you will have a lovely sauce and the aubergines shouldn't be cooked into mash a tasty meal and so simple to make.
I slice the eggplant 1/2 inch thick then cut it into bite size pieces. I use these pieces to flavor stews and soups.
I am not a big Eggplant Parmesan eater, but I do finely chop an eggplant and add it into my meatball mixture.
There is also an eggplant tomato relish that can be made. Some of the ingredients include, kalamata olives, pine nuts, onion garlic, basil and red wine vinegar. I know some people jar this, but I also use it instead of a traditional spaghetti sauce. The recipe calls for more eggplant than tomatoes.
I'll share a simple recipe that is popular here in the Philippines, "Tortang Talong" you just need an egg, eggplant and oil but it's up to you if you wanted to add other ingredients in it like onion.
Here's the recipe and you can check the source here: http://panlasangpinoy.com/2009/08/09/fi … ng-recipe/
* Grill the eggplant until the color of skin turns almost black
* Let the eggplant cool for a while then peel off the skin. Set aside.
* Crack the eggs and place in a bowl
* Add salt and beat
* Place the eggplant on a flat surface and flatten using a fork.
* Dip the flattened eggplant in the beaten egg mixture
* Heat the pan and pour the cooking oil
* Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.
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