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  1. Jun 21, 2011
    hangin'witthepeeps

    hangin'witthepeeps Deeply Rooted

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    Okay, I must confess, I do not like sauteed eggplant. I grew Ichabod eggplant this year. I think they are beautiful plants and the eggplant is my favorite color. I just don't like them anyway I fix them, which is sauteed.

    My aunt would dredge them in flour and fry them. I thought they were exceptionally bland. I need a good recipe because mine are now producing.
     
  2. Jun 21, 2011
    Ridgerunner

    Ridgerunner Garden Master

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    I'm going to definitely lurk on this one. I can find plenty of fancy convoluted main dish casserole type things to do with eggplant, but I'd like to see something where it is more of a fairly simple to prepare side dish. Your post is timely. I'll probably get my first three Ichiban eggplants tomorrow.

    I find that eggplant is not really a great lead veggie, but it is real good at absorbing and presenting the flavors of other things. That may be why it is so good in casseroles.
     
  3. Jun 21, 2011
    wsmoak

    wsmoak Deeply Rooted

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    Brush with olive oil and salt and toss them on the grill. (Also works with summer squash, asparagus, ...)

    -Wendy
     
  4. Jun 21, 2011
    hangin'witthepeeps

    hangin'witthepeeps Deeply Rooted

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    Do I grill them slightly done or well done? I like my zucchini limp but not overly mushy.
     
  5. Jun 21, 2011
    journey11

    journey11 Garden Master

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    I like to peel and cube mine, then saute in olive oil or butter and throw them in my spaghetti sauce in place of mushrooms. They have a similar texture and they'll pick up all the flavor from the sauce.
     
  6. Jun 21, 2011
    digitS'

    digitS' Garden Master

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    Have you had Eggplant Parmigiana, Hangin'?!

    I use a recipe just about the same as this one: Easy Baked Eggplant Parmigiana

    And, like Journey, I use eggplant in the sauce over pasta.

    digitS'

    edited to fix the link
     
  7. Jun 21, 2011
    hangin'witthepeeps

    hangin'witthepeeps Deeply Rooted

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    Oh, yummo digitS', that looks mouth watering. You hit my weakness, Italian food. So can I prepare this "casserole" style and freeze it?

    I need a good recipe for the extra's too or are eggplants eat as you get them? Will they store in the fridge for long?
     
  8. Jun 21, 2011
    wsmoak

    wsmoak Deeply Rooted

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    Well, sure, pretty much anything is going to taste good if you *fry* it and then cover it with cheese!

    -Wendy
     
  9. Jun 21, 2011
    Rhodie Ranch

    Rhodie Ranch Garden Master

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    I do them on the grill too. In one of those pans with holes in it. I start the egg plant and onions first, and maybe some carrots. Then add zuc and mush later. I like it soft cooked, but not the zuc and mush. Toss with olive oil, some S&P or some Mrs Dash, and some garlic pwdr. YUMMY!

    In one of those fancy produce bags, they will only last about a week, before they become too spotted. In regular plastic bag, about 4 - 5 days.
     
  10. Jun 22, 2011
    digitS'

    digitS' Garden Master

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    Well now wait just a cotton-picking minute, Wendy!

    That recipe calls for baking the eggplant, then covering it with cheese/sauce, then putting it all back in the oven.

    Actually, frying it and then covering it with cheese is what I usually do :p.

    Steve
    edit to correct my spell chequer.
     

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