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Eggplant…
- Thread starter Tex
- Start date
My two favorite ways of making/eating eggplant ....
parmesan and baba ganoush
parmesan and baba ganoush
I love the flavor of eggplant but it, sadly, causes noticeable joint pain. I can handle other nightshades(peppers, tomatoes) pretty well but for some reason eggplant kicks my ass. 
Have not had an eggplant parm since I moved to the MinnieApple. Sadly, I don't think that people here know what eggplant parm even is.
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Had eggplant parm once and promptly puked it up large.. was a surprise because I hadn't noticed food issues before.I love the flavor of eggplant but it, sadly, causes noticeable joint pain. I can handle other nightshades(peppers, tomatoes) pretty well but for some reason eggplant kicks my ass.
For clarification, not together.
Never really managed to overcome my childhood experiences with eggplant. My mother used to cut it into cubes, boil it into a mush, and then serve it with dinner as one of the "vegetables".
Can never decide which I like better, breaded and fried in olive oil or eggplant parmesan. Depends on my mood and or what else I may be having with it, that is eggplant parmesan can easily be a meal in itself.
@tch, that's downright vegetable abuse! I'm guessing your mother has zero Italian blood in her, @Philpug and @Tony S could back me on that one, will say my Italian grandmother knew how to prepare eggplant dishes, yum!
They say eggplant is good for lowering cholesterol, bonus!
@tch, that's downright vegetable abuse! I'm guessing your mother has zero Italian blood in her, @Philpug and @Tony S could back me on that one, will say my Italian grandmother knew how to prepare eggplant dishes, yum!
They say eggplant is good for lowering cholesterol, bonus!
Not if you bread and fried it for eggplant Parm. I love eggplant Parm, but anything fried is usually good.
As a great side at a BBQ, grilled with Olive oil, salt & pepper.
At home, we usually sauté it in a skillet w/ plenty of garlic & ginger. Finish up with soy, oyster sauce, scallion & cilantro. Sometimes we'll throw in some ground pork for a more hardy dish. We also like it steamed with a ginger, garlic and black bean sauce.
At dim sum restaurants, they get stuffed with a fish paste mixture. Deep fried (no coating.) topped off with a chicken/pork stock based sauce.
Thread Starter
TS
That’s exactly how I cooked it. I like it because it is low carb.
I like moussaka as well, I have not made it in a long time. First time I had eggplant was in moussaka, in my international ski bum days making my way around the world, I was in Greece, ordered it in a buffet I thought it was lasagna. It confused my taste buds but I liked it.
Thread Starter
TS
This was my second time to cook them like this, pics below few weeks ago I cooked them…This is salt and pepper, but the salt is seasoned salt ("Tony's"), I pre-mix it in the shaker with the blue top, 50/50 I go, maybe a little heavier on the pepper. This is my go-to seasoning for fish, chicken and veggies...
But I been having a lot of fun cooking on this grill set up, since my son master-chef-wanna-be has taken over my kitchen, I have been relegated to the back yard…
bonus pics…
But I been having a lot of fun cooking on this grill set up, since my son master-chef-wanna-be has taken over my kitchen, I have been relegated to the back yard…
bonus pics…
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^ always looking for new ways to use garlic and ginger, I never mix the two but I'll have to try that. Just easy on the soy sauce for me, hope that doesn't mess it up.
Re: breaded eggplant, when I prepare it I usually dip the eggplant slices in egg and then substitute bread crumbs for a dusting of flour, then either fry in olive oil or bake in the oven with convection fan on (air fry). Not as heavy that way.
Baingan bharta! (a/k/a curried eggplant) - amazingly delicious!
I thought they disproved that theory about nightshade vegetables and joint pain/arthritis. I stopped eating tomato's for awhile because of it, then I read somewhere that it was disproven. Since I went back to eating them I can't feel a difference.I love the flavor of eggplant but it, sadly, causes noticeable joint pain. I can handle other nightshades(peppers, tomatoes) pretty well but for some reason eggplant kicks my ass.
You don't have to fry it you can use a cookie sheet in the oven with breadcrumbs only on one side. Less oil and breading for lower cholesterol and cooking time because on the cookie sheet you can fit more than in a frying pan. I have also seen it done under a broiler that way.
An old Italian cookbook that I inherited from my mother (who lived there) has a wonderful super simple but yummy recipe for Melanzana al Forno or baked/roasted eggplant.
Take a small to medium eggplant and cut it in half lengthwise. Score deep slits in a cross hatch on the open sides (but don't go through the skin). Squeeze slivers of garlic into the slits to taste. Salt. Slather on left over tomato sauce (not so much it drips over) put a LOT of oregano on top, like a tablespoon of dried. Drizzle with good olive oil. Bake or roast at 375 or 400 degrees for about 25 to 40 minutes (depending on size of eggplant and heat of oven) until the meat is soft enough to easily eat with a spoon. Mangia!
Take a small to medium eggplant and cut it in half lengthwise. Score deep slits in a cross hatch on the open sides (but don't go through the skin). Squeeze slivers of garlic into the slits to taste. Salt. Slather on left over tomato sauce (not so much it drips over) put a LOT of oregano on top, like a tablespoon of dried. Drizzle with good olive oil. Bake or roast at 375 or 400 degrees for about 25 to 40 minutes (depending on size of eggplant and heat of oven) until the meat is soft enough to easily eat with a spoon. Mangia!
On my way.
On reflection, if you do exactly the same thing to a butterflied leg of lamb on the grill ... yummy.
