Eggplant is a meaty, versatile vegetable

[A_nony_mouse]

Eggplant is a meaty, versatile vegetable

Even eggplants have a modern trend. The original white ones are back offering smoother texture and higher prices than the standard purple ones.
By Jim Hillibish

When meat gets too expensive or cash too short, Italians turn to eggplant. It offers the stomach-filling quality of meat and can be substituted for it in a number of dishes.

Eggplant has come into its own, although it is still a welcome break from meat. It offers a dense texture that is excellent breaded and fried. Slow-cooking the peeled cubes in a French ratatouille or Greek moussaka works well.

For frying, select a firm fruit of medium size. Wash and slice it in thick rounds, at least a half of an inch. You’ll get about eight rounds per medium fruit. No need to peel.

Eggplant is mostly water, so you’ll need to reduce that if you want to fry. Place the rounds on a plate and salt both sides. This brining in an hour will draw out most of the water. (See the Boiling Point column on Page BB-2 for more on brining.)

The breading is simple. Place a beaten egg on another plate and a half cup of bread crumbs in a food plastic bag. Fine, commercial crumbs are preferred over fresh for their ability to keep the slices crisp in sauce.

Wash the salt off each slice under the faucet with cold water. Then dry with paper towels. Place dry towels on the slices and allow to rest for a half-hour to draw out more water.

Dip each slice into the egg, including the sides, and roll in the bread crumbs bag to cover all sides. Add more crumbs if needed. Fry the slices in two tablespoons of olive oil about 2 to 5 minutes a side depending on thickness. The eggplant is done when both sides are a golden brown and the slice is slightly tender.

Meanwhile, prepare your sauce. Layer slices and sauce in an oiled baking dish. Top with shredded mozzarella and grated parmesan cheese for the classic eggplant parmigiana. Bake uncovered in a 350-degree oven for 30 to 40 minutes. Serves 4; make a lot as it freezes well.

THAT WHITE GUY

The original eggplant was a brilliant white on the plant, hence its name. White fruits have returned as a trend and command a higher price. They are regaining a following for their smaller size and tender flesh.

You’ll find the white more finely textured than standard purples. They are more dense and less bitter, but contain more seeds. The white skin is tougher and should be peeled, not necessary with purple ones.

If you want to grow whites, look for Albino and White Beauty hybrids.

Contact Jim Hillibish at jim.hillibish@cantonrep.com.
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[GrannieAnnie06]

I've always fried eggplant with cornmeal... And I love eggplant fritters...
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[Lobug]

I've never really used eggplant. I tried it once in a vegan dish years ago- but wasn't that thrilled.
But it's used as a meat substitute?? Can I use it - cook it with/the same way as the meat to make it go further??
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A Bug's Life: http://lobug.blogspot.com/

[Holly]

I think eggplant needs friends to be happy. I don't like it by itself....but, crust it up, add sauce and cheese, bake it and I'm in love.

I also like it in a veggie casserole.
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[GrannieAnnie06]

[GrannieAnnie06]

Here's another eggplant recipe that has rave reviews...

http://allrecipes.com/Recipe/Mimis-Eggplant-Casserole/Detail.aspx
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[Lobug]

Thanks, GA!
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A Bug's Life: http://lobug.blogspot.com/

[A_nony_mouse]

Hot and Sour Chinese Eggplant

Prep Time: 30 Minutes
Cook Time: 5 Minutes Ready In: 35 Minutes
Servings: 4


"Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!"
Ingredients:
2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped 1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil

Directions:
1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

© 2009 Allrecipes.com

Ingredients:
2 long Chinese eggplants, cubed
20 ml soy sauce
15 ml red wine vinegar
10 g white sugar
1 green chile pepper, chopped 3 g cornstarch
3 ml chili oil, or to taste
10 g salt
30 ml vegetable oil

Directions:
1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/10/2009
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[A_nony_mouse]

EASY EGGPLANT
Printed from COOKS.COM

Eggplant, peeled and cut into 3/8 inch slices
Mayonnaise
Lemon pepper
Parmesan cheese

Coat each side of eggplant with mayonnaise and dust with lemon pepper and Parmesan cheese. Place on Teflon coated pan and bake at 450 degrees for 8 to 10 minutes. Serves 2 slices per person. Serve immediately. Easy.
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[Lillybee]

Thanks for this one. I don't eat meat but have never tried eggplant. Will have to see if it's available round here and give it a go. Sounds like a nice change. I use a lot of Quorn mince for pasta dishes
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Liz

[adela]

I use it as a dip:
Usually I grill the eggplant until tender and put it in a bowl and cover it for 10 min..I pill the skin ant mash it,add mayo,salt and shreded onion and serve it on bread or crackers!
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[knancy knitter]

I cut eggplant the long way and grill it with just salt n pepper. Keeping a jar with an inch n a half of olive oil n two or three cloves of crushed garlic on the side, I drop the hot grilled eggplant into that garlic oil until the jar is better then 1/2 full keeping the jar lidded when it is not being filled to hold in the heat. When the grilling is finished I cap the jar tightly n turn it upside down. Place the jar in the fridge n turn it daily or every other day for about two weeks. You will have an amazingly flavorful side dish in that jar after those two weeks.
This dish does not look very pretty when it's finished but is it de-lish.
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knitting blog - http://knancy-knitter.blogspot.com/

I've all my patterns and children's books in one place here;
http://www.amazon.com/Ann-C.-Cooney/e/B0052T7QG0/ref=ntt_athr_dp_pel_pop_1

[GrannieAnnie06]

I make eggplant fritters... YUM!
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[A_nony_mouse]

I did a recipe check/update, and found that the EatingWell website http://www.eatingwell.com/recipes_menus/collections/healthy_eggplant_recipes has a nice variety of "healthier" recipes.
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