Eggplant

[hangin'witthepeeps]

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.

 

[Ridgerunner]

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.

 

[wsmoak]

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

-Wendy

 

[hangin'witthepeeps]

Do I grill them slightly done or well done? I like my zucchini limp but not overly mushy.

 

[journey11]

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.

 

[digitS']

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

 

[hangin'witthepeeps]

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?

 

[wsmoak]

Have you had Eggplant Parmigiana, Hangin'?!

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

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

-Wendy

 

[Rhodie Ranch]

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.

 

[digitS']

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

-Wendy

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 .

Steve
edit to correct my spell chequer.