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Posts: 172
11/30/09 11:48 A

One thing to note: eggplant can be very bitter. Before you use it in cooking, slice it into rounds, thoroughly salt each side and place on a rack to let it drip for at least 20 min (longer is better). Rince away the salt and, depending on the recipe they'll be used for, squeeze them to get out as much juice as possible. This allows them to sponge up a lot of great flavor from the rest of your dish (and keeps them from watering it down).

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Posts: 425
11/27/09 1:47 P

mmm...baba ganoush (eggplant dip) is one of my favorites.

Eggplant is also amazing in green curry.

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SparkPoints: (4,148)
Fitness Minutes: (4,283)
Posts: 74
11/24/09 9:21 A

These recipes sound great. The only way I know is eggplant parm. Same as baked ziti or lasagna. But too fattening, so nice to read healthy way.

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SparkPoints: (50,231)
Fitness Minutes: (37,156)
Posts: 1,565
11/24/09 6:14 A

i made the moussaka from SP and it is very good

SparkPoints: (12,156)
Fitness Minutes: (11,405)
Posts: 1,622
11/21/09 3:30 P

Rhere is a Moussaka (eggplant casserole) here on SP I want to try. Sounds yummyy!

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SparkPoints: (12,092)
Fitness Minutes: (10,824)
Posts: 424
11/19/09 2:54 P

Spicy Eggplant Dip

2 medium eggplants, halved lengthwise

2 tablespoons vegetable oil

1 tablespoon minced garlic

1 teaspoon ground cumi

1 tablespoon grated fresh ginger

1/4 cup finely chopped parsley

1/4 cup red bell pepper, chopped

salt and pepper

you can find the ret of the directions on our recipe website

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Posts: 1,100
11/19/09 9:40 A

here's how i prepare eggplant for cooking:

- wash eggplant
- remove base and stem (i leave the skin on)
- dice/slice/chop the eggplant into the size that you want
- lightly salt the eggplant and let it sit for about a half hour (this draws out moisture from the eggplant and makes it less bitter)
- pat eggplant dry to remove drawn out moisture and residual salt
- cook eggplant

Posts: 2
11/16/09 6:01 P

The Bharta recipe sounds yummy. Will defiinately be trying it out. Thanks!

SparkPoints: (5,286)
Fitness Minutes: (2,670)
Posts: 649
11/16/09 4:52 A

I make a 'Bharta' of Eggplant with Yoghurt which is light but tasty and filling with Indian Breads.Just grease the skin of the Eggplant and roast it on open flame or in the oven till the skin gets charred.Cool it and peel the charred skin from the Eggplant.Mash it to a smooth paste.Season with a pinch of Sugar,finely chopped Shallots or Red Onions,Salt to taste,finely minced Fresh Ginger Root,Green Chillies and Fresh Cilantro Leaves.Mix well with fresh Plain Yoghurt----preferably Greek.Cover and let stand for 10 minutes for the flavours to assimilate---serve cold with hot Indian Breads like Millet Bhakris or Whole Wheat Rotis/Chapatties.Great taste.

Edited by: KOMAL53 at: 11/16/2009 (04:54)

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Posts: 72
11/15/09 11:11 P

Curried Eggplant serving size 4

Eggplant will suck up as much oil as you give it. The key to a light eggplant dish like this is not to give it a lot. 2 tablespoons is sufficient here, as long as you have a good, heavy nonstick pan. This dish is even better if it's refrigerated overnight and reheated the next day. Serve this with the Cucumber-Dill Salad which I will post later.

2 tablespoons canola oil 1 sm. onion, diced
1 tablespoon curry powder 1/4 cup water
2 med. potatoes, peeled, and diced
2 med. tomatoes, peeled, seeded, and diced
2 med. eggplants, diced 1 teaspoon salt

Heat the canola oil over medium heat in a large, heavy nonstick or cast-iron skillet.

Add the onion and potatoes and cook, stirring, until the onion is tender, 3 to 5 minutes.

Add the eggplant, curry powder, and salt, and stir together for a couple of minutes to coat the eggplant.

Add the tomatoes, turn the heat to medium-high, and cook, stirring, for a few minutes, until the vegetables smell fragrant and are beginning to soften.

Add the water, stir together, cover reduce the heat to low, and cook, stirring often, until the potatoes and eggplant are thoroughly cooked and the mixture has thickened, about 30 mnutes.

Stir often and add a little water if the vegetables are sticking to the pan (they won't burn if you have a good nonstick one).

Taste and adjust seasoning. This dish needs a generous amount of salt. Remove from the heat and serve hot.

Nutritional Analysis per serving: calories 239, fat 8 g, saturated fat 1 g, carbohydrate 41 g, protein 6 g, cholesterol 0 mg, fiber 14 g.

Source: "The Juan-Carlos Cruz Calorie Countdown Cookbook" A 5-Week Eating Strategy for Sustainable Weight Loss by Juan-Carlos Cruz

Edited by: JOYANN80 at: 11/15/2009 (23:15)

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Posts: 593
11/14/09 11:11 P

some people would leave the skin on , i however like to take it off, as it can get a lil chewy for my taste, to me it isnt the same as baking it , depends on how long you plan to cook it , dicing it smaller will help it cook faster, your hodge pogde sounds good , lol !good luck !

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Posts: 43
11/14/09 7:41 P

Hi. I have never eaten or cooked eggplant before. I am hoping to make a kind of saute hodgepodge with Eggplant, zucchini, onion, garlic, and potatoes. Should I peel the eggplant to use in this or keep the skin on like I do with zucchini? Will it cook to quickly if I dice it into smaller pieces? I am using small eggplants from South Korea(that is where I am currently living). Please help me. I am clueless.

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