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Invisiblesucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
eggplant
    #5478477 - 04/04/06 09:32 AM (17 years, 9 months ago)

anybody got any good recipes?

Never had it and we got one for supper.


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Edited by You_Suck (04/04/06 09:38 AM)


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OfflineboO
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Registered: 06/25/99
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Re: egg plant [Re: sucklesworth]
    #5478502 - 04/04/06 09:41 AM (17 years, 9 months ago)

well...there is one recipe which you might not like, but it's something my father used to make...it's a recipe from his province in the philippines

to prepare the eggplant..you need to sprinkle some salt on it to let it "sweat"...otherwise the eggplant will taste a bit bitter.

2 tomatoes, chopped
4 salted egg (i suppose you can do this by just boiling eggs in really heavily salted water)
salt and pepper

grill the eggplants, take off the skin
grill also the tomatoes...
chop up the eggs and combine all of the ingredients..add a bit of salt and pepper for taste

then eat it with a hot steaming pile of freshly cooked rice

otherwise i'm not sure of other ways to eat eggplant...they taste great grilled


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Invisiblesucklesworth
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Re: egg plant [Re: boO]
    #5478513 - 04/04/06 09:45 AM (17 years, 9 months ago)

thanks boo

would those be like pickled eggs?


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OfflineboO
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Re: egg plant [Re: sucklesworth]
    #5478556 - 04/04/06 10:02 AM (17 years, 9 months ago)

almost like pickled eggs...

another one i just remembered...

just grilling sliced eggplant and then basting it with terriyaki and soy sauce...that tastes good as well to accompany rice


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Invisiblesucklesworth
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Posts: 54,259
Loc: If I was up yer ass you'd...
Re: egg plant [Re: boO]
    #5478565 - 04/04/06 10:05 AM (17 years, 9 months ago)

I'm thinkin maybe I'll do geos fresh n oily and then add some grilled eggplant to it


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Offlinedaimyo
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Registered: 05/13/04
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Re: egg plant [Re: sucklesworth]
    #5478597 - 04/04/06 10:15 AM (17 years, 9 months ago)

Here's one I like. Slice your eggplant lognways. Maybe 1/4" slices or so. Put the slices in a colander, and salt each layer. Let that do it's thing for 30-45 minutes. Heat your oven to 400 or so. Rinse, and dry the eggplant. Grill, or saute the eggplant until tender. Lay out the slices, and top with some prosciutto. Roll them up, pierce with a toothpick, and bake until done to your liking. Drizzle with good olive oil before serving.


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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Invisiblesucklesworth
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Re: egg plant [Re: daimyo]
    #5478605 - 04/04/06 10:16 AM (17 years, 9 months ago)

interesting

I've never tried proscutto either


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Offlinestefan
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Re: egg plant [Re: sucklesworth]
    #5478626 - 04/04/06 10:24 AM (17 years, 9 months ago)

moussaka (greek dish). you can probably find tons of recipies trough google


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Offlineendlesswinter77
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Re: egg plant [Re: stefan]
    #5481462 - 04/05/06 01:46 AM (17 years, 9 months ago)

cant forget a classic... egg plant parmesan!

slice the eggplant into steaks .5-.75 inches thick... dip in an egg+milk wash... then coat in italian style breadcrumbs. Saute in Olive Oil+Butter of equal volumes until golden brown. Sprinkle parmesan... the best is Parmesano Reggiano... on top of each piece and put under broiler until it is melted and bubbly... then top with marinara sauce... preferably the homemade kind! melts in your mouth


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Invisiblesucklesworth
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Re: egg plant [Re: endlesswinter77]
    #5481843 - 04/05/06 07:43 AM (17 years, 9 months ago)

I don't care for eggplant.

Thanks for the suggestions anyway.


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Offlinemorphogenetic
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Re: egg plant [Re: sucklesworth]
    #5483143 - 04/05/06 02:28 PM (17 years, 9 months ago)

I LOVE eggplant...I always eat it just fried in a frying pan with lots of olive oil, and maybe some stewed tomatoes on top..


My parents really like making moussaka though, which is eggplant casserole

EGGPLANT MOUSSAKA

Eggplant:

2 eggplants (1 1/2 pounds each)
1 1/2 pounds ground round beef
1 medium onion, chopped
1/4 cup fresh Italian parsley, chopped
1 can (8 ounces) tomato sauce
4 ounces (1/2 can) water
garlic powder
salt and pepper to taste
olive or vegetable oil

Slice eggplants into rounds half an inch thick and sprinkle with salt.
In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.

Brown meat over high heat (about 10 minutes), then add onions and garlic. Continue to cook an additional five minutes.

And tomato sauce, half can water (or 1/2 c.), salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.


Cream Sauce:

6 tablespoons flour
1 quart milk
1 teaspoon salt
1/8 pound butter
1/4 cup grated Romano and Parmesan cheese
6 eggs, beaten

Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.
Add cheese and salt, continuing to cook over low heat and stirring until thickened.

In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.


Assembly:

Lightly oil 9" x 12" baking dish. Cover the bottom with bread crumbs.
Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley. Spread one half of the meat mixture over the top.

Repeat, overlapping eggplant and using remaining ingredients (except cream sauce), ending with a layer of eggplant sprinkled over with a final layer of cheese.

Pour cream sauce over all.

Bake 1 to 1 1/2 hours on the middle rack of a preheated 350?F oven.

Allow to stand 15 to 20 minutes before cutting into serving portions.


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InvisibleCorporal Kielbasa

Registered: 05/29/04
Posts: 17,235
Re: eggplant [Re: sucklesworth]
    #5483175 - 04/05/06 02:37 PM (17 years, 9 months ago)

When it calls for breaded and baked or fried eggplant, i first let the slices soak in some salt, to sweat out some water.

I then dry them off and smother the top with a mixture of herbs, romano or parmesion cheese, garlic and mayo. Mayo makes up the majority of the crust. I lay the slices with the mayo stuff on a cookie sheat then bake for a bit, I then broil them till the mayo melts thickens and forms a zesty crust. You can flip them over and do the same to the other side if they dont stick too bad and your slices are thick enough.


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OfflineTattoo
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Re: eggplant [Re: Corporal Kielbasa]
    #5483185 - 04/05/06 02:43 PM (17 years, 9 months ago)

You can never go wrong with fried eggplant, and it's very simple to do

Just make an egg bath that consists of eggs and milk, wet sliced eggplant in the egg bath, then roll in breadcrumbs (Italian or whatever concoction you prefer) then fry in vegetable oil.


I'll have to find you the recipe for eggplant lasagna


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Offlinedaimyo
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Re: egg plant [Re: sucklesworth]
    #5483226 - 04/05/06 03:00 PM (17 years, 9 months ago)

Quote:

You_Suck said:
I don't care for eggplant.

Thanks for the suggestions anyway.



I must ask, did you try it one way and not care for it? If so, how did you do it? Did you slice it, salt it, and let it rest and "sweat"?


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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InvisibleCorporal Kielbasa

Registered: 05/29/04
Posts: 17,235
Re: eggplant [Re: Tattoo]
    #5483329 - 04/05/06 03:38 PM (17 years, 9 months ago)

I aim to thrill though...... thats the difference. Use what i talked about in eggplant parm.

Cook up some pasta add marinara place cheese atop the slices and broil. Serve on the pasta. Hell yeah!
Throw a few slices of pepperoni atop the eggplant before you put the cheese on if you want.

Hell you can put them on a roll with some good balsam and oil some roasted peppers with fresh mozzerel.

Roast the eggplant on the bbq then let marinate in a mixture of Oil and vinegar, maybe some dry red wine. Marinate with fresh mozerel rasted red peppers and fresh crushed basil leaves.

Use it as a side or make it into a sandwich.


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Invisiblesucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
Re: egg plant [Re: daimyo]
    #5483417 - 04/05/06 03:57 PM (17 years, 9 months ago)

I purged it

maybe I'd like it better if it was covered in steak???


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OfflineTattoo
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Re: eggplant [Re: Corporal Kielbasa]
    #5483419 - 04/05/06 03:58 PM (17 years, 9 months ago)

another reply to error, I didn't even read your post :shrug:


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:dancing: one nigga run, two nigga run :runaway: :runaway:


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OfflinegeokillsA
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Re: egg plant [Re: sucklesworth]
    #5484102 - 04/05/06 06:51 PM (17 years, 9 months ago)

Quote:

You_Suck said:
I purged it

maybe I'd like it better if it was covered in steak???


:lol:

Don't feel bad man.. while my tastes have expanded exponentially in the last decade - eggplant is still something that I have little, nay, make that zero love for.  Although, I guess I do think they look kinda cool.


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OfflineChupacabra
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Re: egg plant [Re: geokills]
    #5500120 - 04/10/06 02:49 PM (17 years, 9 months ago)

Eggplant rolatinni:

Get some mascarpone and ricotta cheeses, mix em up in even proportions. Add crushed pine nuts, chopped parsley, salt, pepper (sometimes you can throw in some cooked and chopped panchetta). Mix this stuff up and throw it into the fridge.

Now for the eggplant: slice it lengthwise (so it looks like a shoe sole). Turn the oven or grill on heat up to 400ish or until it hurts to touch it :smile: While the business is heating up, take a few cloves of garlic, crush and chop them finely, add a bit of olive oil so you make a thick garlicky paste. Spread the paste on both sides of the sliced eggplant. Now you gotta either bake or grill it, you can tell when it is done once it browns up and becomes much more flexible (8-10 min, flip in the middle)

So now as your eggplant is roasted, its time to stuff it. Basically put a tablespoon of filling on one end of the eggplant "shoe-sole-thiny" and roll it up, set it down in a glass baking pan with a bit of olive oil on the bottom. Roll the rest of eggplant thinies and place in pan.

Now, open up a can of tomato sauce (you can use hunts or Unico, all other ones are gay) and pour it over your rolatinni. Take a bunch of cheese, I myself use fontina and Parmesan oregano.

Bake in 375 oven for 30-40 min, serve and enjoy


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