I make a version of ratatouille for DH. It keeps well, so a big pan does him as part of his veg some nights, and he also adds it to his lunchtime soup.
I don't like aubergine (egg plant). Even the smell of it gets to me. I've tried all the suggestions here, and more, but this is still one for DH only? I used to "soak" it in salt, then rinse and dry, but I don't bother now. I basically use it coarsely diced for the ratatouille, or occasionally I fry it. The big problem with frying it is that it soaks up so horrendously much oil. DH only gets it fried now as a special treat. Btw, he then likes to splash it with vinegar - so that's something els that might help!
you can take the moisture out by sprinkling with salt letting them sit for a bit... I wash the extra salt off you can bread them "fry" them in the oven with tomato sauce over & sprinkled with mozzarella cheese. Or just pan fry them then put tomato sauce in the pan.
ratatouille is also another good way to use eggplant, I always have some made up in the fridge, it is the best way to get all your veggies in, there are lots of versions you can check out.
I usually count on my eggplant slumping like (but not as bad as) its cousin the tomato. I usually cook it with tomatoes such as in Eggplant Parmesan or in Indian cooking. It's never going to be a showcase vegetable. I add it into a mix of other vegetables like a stew. That way you could almost assume it's a piece of meat if you peel the skin first.
Someone once told me that God doesn't give me any more than He thinks I can handle for today. I remind myself of that when I'm having a bad day.
Eggplants always cook up looking like a slug...there is no help for them...their yuckie! Hope you find something that works and if you do please let me know...but as far as I have cooked with them (twice) they have turned out looking like slugs!
I have a few ideas. First, remember that eggplant, like cucumbers, contain a considerable amount of water which must be removed before cooking; in their raw state they also have a bitter, puckery quality. The most satisfactory way to remove both moisture and bitterness yet retain flavor is to let them stand in salt for about half an hour. So says Julia Child in her book Mastering the Art of French Cooking.
There are a few great eggplant recipes in the Spark People cookbook, and quite easy to make. One is: Ratatouille with Whole-Wheat Pasta, (p. 258), and the other which is a favorite of mine, Vegetable-Stuffed Eggplant (p. 250-251).
There should be a recipe for Eggplant Parmesean in the Spark Recipes on this site. I'll try to look it up, and I encourage you to as well.
Don't give up!
Marc from Topeka, KS I go with either Marc or CR.
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