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  1. #1
    Oberon
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    Default What's a good way to prepare Eggplant?

    I'm about to have access to a boatload of fresh veggies, including tomatoes of various kinds and a generous plenty of eggplant (the skinny cucumber-shaped ones).

    I dearly love eggplant parmesan, but what are some other good ways to cook eggplant?

  2. #2
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    You can do all sorts of things with eggplant.

    Usually you'll want to salt it to get the water out so it doesn't get mushy (unless you're going for mushy).

  3. #3
    Just a statistic rhinosaur's Avatar
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    Quote Originally Posted by MacGuffin View Post
    Usually you'll want to salt it to get the water out so it doesn't get mushy (unless you're going for mushy).
    I thought people did that to remove bitterness.

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    Dhampyr Economica's Avatar
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    Quote Originally Posted by oberon View Post
    what are some other good ways to cook eggplant?
    I oven-roast thickly sliced eggplant (salt-dried, rinsed and dried, but you knew that) with dark sesame oil, let it cool and serve with sliced tomatoes, chopped parsley and a condiment of plain yoghurt, tahini, garlic, lemon juice, salt and pepper. Plenty of compliments and no complaints so far.

  5. #5
    Oberon
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    Ratatouille.

    Must...make...ratatouille...!

    Should one salt-dry the eggplant prior to making the ratatouille... or confit bayaldi... or is this one of those cases in which we're actually going for 'mushy'?

  6. #6
    Just a statistic rhinosaur's Avatar
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    Quote Originally Posted by oberon View Post
    Ratatouille.

    Must...make...ratatouille...!
    Oh man, that's delicious, but are you really going to bake during the hottest days of summer?

  7. #7
    Oberon
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    Quote Originally Posted by rhinosaur View Post
    Oh man, that's delicious, but are you really going to bake during the hottest days of summer?
    I wouldn't let that stop me, but it occurs to me that I could do it in a dutch oven (cast-iron, flat-bottomed pot) on the stovetop.

  8. #8
    Dhampyr Economica's Avatar
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    Quote Originally Posted by oberon View Post
    Should one salt-dry the eggplant prior to making the ratatouille... or confit bayaldi... or is this one of those cases in which we're actually going for 'mushy'?
    You do it for the bitterness as much as for the texture:

    Quote Originally Posted by Wikipedia
    The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as "degorging") can soften and remove much of the bitterness. Some modern varieties do not need this treatment, as they are less bitter.
    (Why do I always find myself googling for lazy ENPs? )

  9. #9
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    Quote Originally Posted by rhinosaur View Post
    I thought people did that to remove bitterness.
    I salt it to remove bitterness.
    My favourite dish with eggplant is fried in olive oil with squashes, tomato and green pepper, plus a simple tomato sauce with onion.
    I usually fry the eggplants and the squashes very briefly and then let them on paper to remove the excessive oil and then put them in the oven with the sauce.

  10. #10
    Oberon
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    Quote Originally Posted by Economica View Post
    (Why do I always find myself googling for lazy ENPs? )
    Uh...because E's would sometimes rather interact with people to get their information...?

    No need to trouble yourself if you prefer not to.

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