Eggplant in a Meal: Well, that was somewhat of a fail........

RustBeltCowgirl

I guess that I should preface this with the statement that my father is not very fond of unfamiliar veggies.

I got several small eggplants in my CSA box and tried a variation of Eggplant Parmesan. I chunked the eggplant, cooked up a pound of mild italian sausage and added homemade garden style spaghetti sauce. Baked in a 450F oven for an hour as a casserole dish. Melted slices of provolone on top.

It did not get a positive review from him. On the other hand, my mother loved it.

Sigh........win a few, lose a few.

blevinandwomba

If it's any comfort, it sound delicious to me. I can't get enough of eggplant, and the little ones are such a treat.

I made mini eggplant pizzas this week, based on this recipe. https://minimalistbaker.com/mini-crispy-eggplant-pizzas/ I had to use a lot more oil than she did, but they only took a few minutes to cook in the oven. I also used a different breading mixture, and sheep feta instead of the vegan cheese. A bit of a mess, but very good, and the slices really did come out crispy.

If you're dealing with small eggplants, they're also delicious stir-fried, especially with a garlicky sauce.

ltwickey

I ma the only one in my family that likes eggplant... So I have to plan it for the menu when everyone else already has other plans! I liked the link for the mini eggplant pizzas. Thank you for posting. I've been thinking about grinding it up and using in meatloaf or meatballs, but haven't done it yet.

Does anyone have a good recipe for a meat/eggplant combo dish?

LaurieLovesLearning

@RustBeltCowgirl I have fried them up in a pan like green dried tomatoes. Maybe try that next time?

JodieDownUnder

@RustBeltCowgirl cut them up smaller, fry them off a bit first, mix them into your existing recipe and never mention them again, he'll never know. Maybe peel them like a zebra pattern or all together, if it's the skin he's not fussed on. Shhh!

judsoncarroll4

Did you salt and press the eggplant first to get the bitter water out? If not, try that next time.

RustBeltCowgirl

Thanks, everyone.

Next time I get an eggplant, I;m going to treat myself and make a batch of baba ganoush. Bring on the pita chips. 😊

frogvalley

@RustBeltCowgirl Sounds delicious to me!

RustBeltCowgirl

According to the email that I just got from my CSA, I will be getting another eggplant. WooHoo, one batch of baba ganoush coming up for my snacking pleasure.

siobhanashmole

Baba ganoush is AWESOME! But I must say eggplant is a solanacea (nightshade) and I find a lot of people have a strong love/hate or even allergies for these plants. My dad was deathly allergic to green peppers, I know a few people who hate tomatoes, eggplant, etc. I on the other hand can eat eggplant every day of the week even without salting to get out the bitterness.

My MIL makes a fabulous North Indian eggplant salsa which even the fussiest eaters love...

• 1 & 1/2 onion diced
• 1 teaspoon coriander seed powder
• 1 teaspoon cumin seed powder
• 1/2 tsp black pepper (ground)
• 1/2-1 tsp chilli powder (depends on your taste!)
• 1 tablespoon garlic ginger paste

Saute the onions in oil or ghee, add in spices and cook until it smells good. Add in garlic ginger and mix

• 2 large eggplant (or equivalent small) in very thick julienne style strips (about 4 times the size of what you would julienne a carrot) with skin
• tablespoon of tomato paste
• 3 fresh tomatoes pureed in the blender (not tomato puree)
• salt to taste
• chopped corriander leaves to season

Fry up the eggplant in the spice & onion mix. Let it soak in the flavour, add more oil if needed. Add salt to taste

When quite translucent, add in the tomatoes & paste and mix to form a thick salsa around the brinjal. Put heat on low and allow to simmer for 15 minutes (add a tiny bit of water if needed) to get the eggplant really soft and melting. When cooked, throw the chopped corriander in on top, put the heat off and close the lid to wilt without overcooking.

Enjoy! This is my favourite eggplant recipe for years now.

COWLOVINGIRL

That sounds so good! My mouth is watering!

RustBeltCowgirl

@siobhanashmole YUMMMMMYYYYYY! I will definitely try it.

RustBeltCowgirl

For those who aren't familiar with baba ganoush; think of hummus, but made with roasted eggplant instead of chickpeas.

http://cookieandkate.com/epic-baba-ganoush-recipe/

annbeck62

One time I had an onion, tomatoes and some garlic that all needed to be used before they went bad. I added them to the oven when roasting the eggplant and it turned out to be a great variation

OhiohillsLouise

@siobhanashmole perfect timing on that recipe I have plenty of eggplants in my garden right now!

kbmbillups1

@siobhanashmole Thanks for the recipe! I used to have a friend who made this often. I had never liked eggplant until I tasted it cooked this way. I forgotten about it but now can't wait to make it. She taught me to make several Indian dishes but I'd never thought to ask about making this. 😀

Merin Porter

https://community.thegrownetwork.com/discussion/comment/870508#Comment_870508

Oh, I'm so glad you started this thread, @RustBeltCowgirl ! I got an eggplant in my CSA box and honestly had no idea what to do with it. Had considered the eggplant parmesan route, but I only got one and it wasn't huge. Thinking I may try to make baba ganoush with it, because three out of five of us enjoy hummus in this house. Might be worth a try?

Merin Porter

https://community.thegrownetwork.com/discussion/comment/870513#Comment_870513

Okay, I don't have any tahini on hand, and when I started looking it up online, I found some recipes that say it's super easy to make. @RustBeltCowgirl Do you make your own? Or is there a premade brand you recommend? Thanks!

RustBeltCowgirl

@Merin Porter I don't make my own yet and don't have a particular favorite premade. Try one that appeals to you.

Merin Porter

https://community.thegrownetwork.com/discussion/comment/871187#Comment_871187

Sounds good! Thank you! I am looking forward to giving this recipe a try....

Tanya L

I'm using eggplant tonight in ratatouille, my absolute favourite vege dish. You could also try slicing it, dipping it in batter and frying it.

Suburban Pioneer

Try it peeled and sliced in rounds, salted/sweated, slightly sautéed, and used instead of the middle layer of noodles in a lasagna. Even picky eaters won’t object!

caitandkai

I love eggplant, and am growing 3 varieties, the imperial, long asian, and orange turkish. Eggplant blends and hides in recipes to avoid suspicion from those hesitant with new veggies. I have noticed the long asian eggplant peels are not as bitter as the imperial. If hiding an imperial, always peel at least half of the skin to avoid bitter taste. It is almost always a good idea to cut and salt your eggplants at least an hour before. I set them in a colander and let them drip. This is multi purpose, drains excess liquid, closes pores so they won't suck up too much oil (they can get very greasy when fried or used with oils, if not salted and drained first), enhances flavor and texture. Done right, eggplant is silky and luscious, with a flavor depth that is difficult to match. Fried can be good, hides in stir fry, blend some into tomato sauce, or tomato soup, eggplant pizza, eggplant lasagna noodles, layers beautifully in ratatouille, features as a main vegetable in imam biyaldi (Look up imam biyaldi, name has a funny story, and dish is delish) and the other day I made a great sauce looking for a way to use lots of eggplant, and I didn't even pre-salt them... and it was a hit, so much that I have made it twice since. I used long asian variety, but any should work, maybe have to cut it into slabs, and maybe pre-salt if doing so... Anyway...

Get out a cookie sheet. Cut tops off of, and cut into slabs if necessary enough eggplant to cover about half of the cookie sheet. Fill the rest with other garden offerings. I had several anaheim peppers, a few tomatoes, some okra, once I put a small yellow summer squash, but probably any produce would do to fill the rest of the cookie sheet. Lightly oil the veggies. I used olive oil, and then salted them somewhat. Put the cookie sheet of eggplant and friends in under the broiler for about 10 mins, or until they are starting to char. Meanwhile, I start to saute some ground beef and onions in a large wok type skillet. Take out cookie sheet, and flip veggies (if able, some of my heirloom tomatoes were too soft to really flip) put back in under broiler for 10 more minutes until this side also chars a little. Take out veggies, let them cool a little while you continue keeping an eye on the ground beef and onion fry. When cool enough to touch, place all the charred veggies and all liquids in a blender together, and buzz it all up until smooth. Pour into meat and onions, and taste for salt level, adjust if needed. Then I threw on some turkish seasoning I have, contains garlic, cumin, black pepper, paprika, sumac, cayenne, and cilantro. Anything in that flavor direction should work. Then I added about 1 cup plain full fat awesome yogurt, and mixed in. Voila! This is the best sauce for zoodles I have ever made, even my kids will eat it. I imagine it would go well over other veggies, or rice, or potatoes, or pasta etc.

Good luck to all with your gardens, and enjoy your eggplants!