Fitness Minutes: (380)
9/12/12 11:16 P
I have been growing eggplant and have an ample supply and need to get creative. I made eggplant parmesan without the process of frying and breading the eggplant first. So what I did is peel the eggplant and slice it 12 inch rounds , Layered it with tomato sauce parmesan cheese, peppers and onions and then repeat the layers and bake for one hour. Awesome!
A single strand of rope is not very strong but if you take 2 more strands and cord them together, you have 10 times more strength.
Fitness Minutes: (43,710)
7,400 9/11/12 9:17 A
Hmm...I think I would eat it as a pizza like burger. Brush them with a little balsamic vinegar and olive olive oil before you grill, then top with some marinara sauce and a slice of fresh mozzerella cheese.
Fitness Minutes: (85,843)
9/10/12 3:27 P
When I salt eggplant to draw out the bitterness, I rinse it off afterwards and then pat it dry with a clean kitchen towel. I don't care for undercooked eggplant so when we grill it I do it until it's soft and almost collapsing -- then it's creamy and delicious.
You can also roast it in the oven until it totally collapses and then puree it with some cooked chickpeas for baba ghanouj. Yum!
Fitness Minutes: (120)
9/9/12 10:49 A
They can be grilled and used as a burger. The main problem I've found with eggplant is that it can be a sponge for oil. If you're going to grill them, try giving them a very light brush of olive oil and then grill them at a fairly high heat. If cooking them in a pan, make sure the pan and oil are very hot, and then put your eggplant down, let it sear for a minute, flip, sear another minute, then put a lid on. That will help them release a little of their own water, so that they soften up and don't burn. Microwaving eggplant will make it collapse a bit so that it doesn't soak up as much oil, but I have not tried doing this before grilling, and think it might make the "steaks" too soft to grill properly.
I really like to use eggplant four main ways: 1) cubed and seared in a wok with a bit of oil and then used as part of a stirfry ("darker" flavors - soy sauce, Chinese black vinegar, black bean paste and garlic), 2) cubed, seared, and then stewed with tomatoes and Indian spices 3) ratatouille 4) microwaved (6 minutes) then sliced open, insides scooped out, and stuffed with a mixture of ground turkey or veggie crumbles, quinoa, rice, veggies, or whatever else I have laying around, then topped with a bit of cheese and baked for 20 minutes.
Eggplant from the store can be a little bitter sometimes, so it can help to cut it up and sprinkle it with salt and let it sit for half an hour or so, then dab off the little droplets that form on the surface of the flesh.
Voluntary Discomfort is the secret cornerstone of strength. We build our whole lives around increasing comfort and avoiding discomfort, and yet by doing so we are drinking a can of Weakness Tonic with every morning’s breakfast. ~Mr. Money Mustache 5K PR: 23:40 10K PR: 48:57 HM PR: 1:59:37 30K: 2:57:44
Fitness Minutes: (407)
9/7/12 6:09 P
Well, I bought an eggplant today and I'm just having fun poking the darn thing (its lots of fun!) but wow....I've never tried one of these little guys before. My first thought is to slice him up and see if I can grill him to make a "burger" of sorts.
Are they good with like, normal burger stuff? Tomatoes, lettuce, onions, mustard, little bit of low-fat cheese? Maybe some homemade guac?
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