VN Boards Archive

[VN Boards Archive]

Welcome to the Vault Network forum archive.

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Author

Topic: Cooking eggplant

Gaevren Title: Wat do? Posts: 18,183 Registered: Sep 15, '04 Extended Info (if available) Real Post Cnt: 17,906 User ID: 967,012	Subject: Cooking eggplant
	So I am expanding my cooking repertoire and I want to do some more with eggplant. I've been reading a little bit and I understand the bit about salting it beforehand, draining excess moisture, and I definitely know eggplants are like sponges...they'll absorb any flavor! The one thing that is stumping me a little is that everyone says when eggplant is fully and properly cooked it will have a creamy texture. Can anyone be a little more specific, or give me some other food to compare? Creamy could mean anything, to me! That could be like...sour cream OR cream cheese, which are both creamy textures to me but are very very different at the same time. Hopefully it makes sense what I am asking lol. -----signature----- There are no automatic doors, just very polite ninjas
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Silverwuf Title: Have trike will babble Posts: 32,958 Registered: Jul 5, '01 Extended Info (if available) Real Post Cnt: 32,296 User ID: 225,902	Subject: Cooking eggplant
	I think its cooked texture is more like sauteed squash but I wouldn't call it 'creamy'. It just doesn't have all the seeds. Mmmmm... a little eggplant Parmesan sounds good about now. Eggplant Parmigiana 2 med. sized eggplants 1 egg, beaten 1 c fine seasoned bread crumbs 1 c olive oil 1 lb lean ground beef 1-1/2 c tomato sauce 1-1/2 tsp basil 1-1/2 tsp oregano 1 tsp salt 1/8 tsp ground black pepper 2 med. onions, thinly sliced 2 cloves garlic, minced 1/2 lb mozzarella cheese, thinly sliced 1/2 c + 1/4 c grated parmesan cheese 1/4 lb ricotta cheese, cut into pieces 1. Peel eggplants, cut into 1/2" thick slices, place in bowl of ice & water and let stand in refrigerator for 1/2 hr. 2. Drain eggplant on absorbent paper. Dip pieces into beaten egg, then into bread crumbs. 3. Heat olive oil in a deep skillet, add eggplant slices, a few at a time, and cook on both sides until golden brown. Drain on absorbent paper. 4. Add ground beef to skillet, cook until pink colour is gone and drain off any excess fat. 5. Combine tomato sauce with basil, oregano, salt, pepper, onion and garlic. 6. Place a layer of half of the eggplant on bottom of a buttered 2-1/2 quart baking dish. Add half of the ground beef, half of each of the cheeses (except the 1/4 c parmesan cheese) and half of the tomato sauce mixture. 7. Repeat layering with remaining ingredients; top with remaining 1/4 c parmesan cheese. 8. Bake at 350F for 30 min or until eggplant is tender. -----signature----- Women who behave themselves rarely make history. My Give-A-Damn's Busted. http://www.thewufs.com/2003venture/motortrike.htm
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Lynea Title: Dances with Trolls Posts: 82,344 Registered: Jul 26, '01 Extended Info (if available) Real Post Cnt: 80,243 User ID: 280,742	Subject: Cooking eggplant
	I would agree that it's more like a baked squash's texture or kinda like boiled potatos (kinda) when they feel like they melt in your mouth. The Ultimate Ratatouille Ingredients 1/3 cup plus 1/2 cup extra-virgin olive oil, divided 1 pound small Italian eggplants, cut into 1-inch cubes Kosher salt and freshly ground black pepper 1 pound zucchini, cut crosswise into 1-inch sections 3 anchovy fillets, finely minced 2 onions, finely chopped 3 garlic cloves, finely chopped 1/4 cup chopped fresh flat-leaf parsley Leaves from 1/2 bunch fresh basil, coarsely chopped Leaves from 4 fresh thyme sprigs 2 pints cherry tomatoes 1 dried chile Splash balsamic vinegar Directions Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next cook the zucchini the same way in 1/4 cup oil, then add it to the platter with the eggplant. Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature. -----signature----- http://www.thebreastcancersite.com/ "It's crazy that the board newbies think I am a Liberal and B_T is a neo-con." - Gustaive_MT "God left a very clear instruction to Adam. The ****head couldn't even follow that." - -Abednego-
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Terminius_Est Title: Moon River Posts: 40,732 Registered: Feb 27, '02 Extended Info (if available) Real Post Cnt: 40,160 User ID: 651,096	Subject: Cooking eggplant
	Mario Batali, on numbers occasions, said he didn't bother to salt his eggplant. He'd never gotten a bitter one. -----signature----- There is no emotion, there is peace. There is no ignorance, there is knowledge. There is no passion, there is serenity. There is no chaos, there is harmony. There is no death, there is the FORCE. Sci/Fi Bookshelf http://tinyurl.com/2z8u9h
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GriffinShadowfeather Title: Posts: 0 Registered: ???? Extended Info (if available) Real Post Cnt: 0 User ID: 664,522	Subject: Cooking eggplant
	grilled Eggplant is good... add a little salt and pepper good stuff. -----signature-----
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Gaevren Title: Wat do? Posts: 18,183 Registered: Sep 15, '04 Extended Info (if available) Real Post Cnt: 17,906 User ID: 967,012	Subject: Cooking eggplant
	Ok that makes a lot more sense- thanks! I made eggplant parmesan once a couple years back and my whole family gobbled it up, and I've been wanting to experiment with some other ways of cooking it but I haven't touched eggplant since. I have a lovely one sitting in my fridge that I bought yesterday, however. Mmmmmm... -----signature----- There are no automatic doors, just very polite ninjas
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BenitoSantiago Title: Assistant Master of the Universe. Posts: 1,143 Registered: Jun 4, '04 Extended Info (if available) Real Post Cnt: 779 User ID: 930,558	Subject: Cooking eggplant
	GriffinShadowfeather posted: grilled Eggplant is good... add a little salt and pepper good stuff. That's how I like it best. I don't like the 'lasagna-style' eggplant Parmesan as I find the delicate flavor of eggplant gets lost in all that other stuff. When I make it I lightly dredge the eggplant in some seasoned flour, give it a saute, add some shredded cheese on top, pop it under the broiler and enjoy with marinara for dipping. -----signature----- Dark Age of Camelot Galahad/Alb: Knights Who Say Ni Avrom : Arphaetus : Sallan : Eradic : Serososh WAR - Monolith/Order: Knights Who Say Ni US Navy
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Gaevren Title: Wat do? Posts: 18,183 Registered: Sep 15, '04 Extended Info (if available) Real Post Cnt: 17,906 User ID: 967,012	Subject: Cooking eggplant
	I can see what you mean, but I can also see the point of lasagna-style eggplant. For the health conscious, it would be a welcome substitution for not-so-healthy enriched white pasta. In fact, I've found a plethora of eggplant recipes, from eggplant sandwiches (where grilled eggplant slices take the place of bread!) to thin-sliced, baked eggplant "chips", to eggplant pizza- two kinds of pizza in fact! One kind is topped with eggplant slices, and the other kind is eggplant slices topped with pizza toppings! It's an incredibly versatile vegetable, that's for sure -----signature----- There are no automatic doors, just very polite ninjas
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Ynisfre Posts: 3,483 Registered: May 28, '09 Extended Info (if available) Real Post Cnt: 3,483 User ID: 1,358,630	Subject: Cooking eggplant
	I've had a bitter eggplant- disgusting. Mario Batali probably gets better produce (or is better at selecting it) than us average folks. I'd take all precautions to make it taste good, lol. -----signature----- (none)
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Grumble69 Title: Iron Chef Cajun Tarheel Posts: 5,855 Registered: Jan 9, '02 Extended Info (if available) Real Post Cnt: 5,621 User ID: 603,021	Subject: Cooking eggplant
	When my mom fries eggplant fingers, the inside is real soft. You could call it creamy (smooth textured). -----signature----- (none)
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