The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: crockspot on August 07, 2010, 06:10:51 PM
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I had an eggplant in the fridge that I was determined not to let rot like the last two I bought. Wasn't quite sure what to do, so I winged it.
1 good sized eggplant, peeled, sliced, and cut up into large bite chunks.
Fry in olive oil with garlic and onions.
Throw in some cut up sweet peppers.
Cut up a tomato and toss that in too.
Keep stirring so nothing burns.
Season with salt, pepper, oregano, fresh basil, a bit of lemon juice.
Add some kind of tomato sauce (I used about one pizza's worth of pizza sauce I had in the freezer.)
Add a little water to keep it from getting too sticky.
Keep frying until the eggplant is tender.
Sprinkle with parmesean cheese.
Yum... I ate the whole batch.
And no, no meat added.
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That sounds delicious!! :drool:
I make eggplant parmesean, but I think I will try this instead. Not as much work, and probably a lot healthier than breading and frying the eggplant.
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Some of the best things I've made were "inventions". That sounds yummy!
I don't buy eggplant often. Only when I have a set recipe to make will I buy it. But you've inspired me to grab one tomorrow when I go to the grocery.
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Eggplant has ZERO nutritional value.... It will make a turd, though......
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Eggplant has ZERO nutritional value.... It will make a turd, though......
That's a bit of an exaggeration.. the nutrition part.. the turd part is very true.
Nutritional value per 100 g (3.5 oz)
Energy 102 kJ (24 kcal)
Carbohydrates 5.7 g
Sugars 2.35 g
Dietary fiber 3.4 g
Fat 0.19 g
Protein 1.01 g
Thiamine (Vit. B1) 0.039 mg (3%)
Riboflavin (Vit. B2) 0.037 mg (2%)
Niacin (Vit. B3) 0.649 mg (4%)
Pantothenic acid (B5) 0.281 mg (6%)
Vitamin B6 0.084 mg (6%)
Folate (Vit. B9) 22 μg (6%)
Vitamin C 2.2 mg (4%)
Calcium 9 mg (1%)
Iron 0.24 mg (2%)
Magnesium 14 mg (4%)
Phosphorus 25 mg (4%)
Potassium 230 mg (5%)
Zinc 0.16 mg (2%)
Manganese 0.25 mg
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
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That's a bit of an exaggeration.. the nutrition part.. the turd part is very true.
For years neither of us, Hubby or I would eat egg plant. too bitter for us even fried and breaded.
One day I got a brain storm and decided to peel the sucker and fry it up, YUMMMM no bitter taste.
Today when we go to a Italian restaurant and order egg plant parmason we insist the skin be removed.
An education in restaurants that advertise home made. Some of the best restaurants use frozen breaded egg plant that has the skin on.
There are only 2 real Italian home made restaurants in our area, We do have some very high priced and well known restaurants that we found do in fact use frozen egg plant.
These places that are in fact home made are few and hard to find but they are well worth finding.
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I always peel eggplant....thought I was supposed to.
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I always peel eggplant....thought I was supposed to.
Depends on the age and size of the eggplant. Younger, smaller eggplant it's probably okay to leave the peel on and not taste the bitterness. Older, larger eggplant skin is thicker, less likely to break down during cooking, and thereby results in overcooked eggplant when the skin is just done.
I usually peel mine, regardless. Some folks recommend "sweating" eggplant with salt to minimize oil absorption, but hell, just use a nonstick pan and refrain from adding oil after it soaks up.
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I don't mind fried eggplant with a tad of sugar on it.
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I don't mind fried eggplant with a tad of sugar on it.
hmmm....never heard of adding sugar to the cooking of eggplant.
I do add sugar to the water when doing corn on the cob, and I add a bit into something with cooked tomatoes or tomato sauce.
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hmmm....never heard of adding sugar to the cooking of eggplant.
I do add sugar to the water when doing corn on the cob, and I add a bit into something with cooked tomatoes or tomato sauce.
No, it's fried (light batter) and THEN the sugar.... that's how my grandma made it.
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I usually peel mine, regardless. Some folks recommend "sweating" eggplant with salt to minimize oil absorption, but hell, just use a nonstick pan and refrain from adding oil after it soaks up.
Actually, the sweating also draws out the bitterness eggplant tends to have. Just slice it up (I also peel it), salt the slices well, lay them on papertowels and let sit for an hour or so, then rinse the salt off.
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Actually, the sweating also draws out the bitterness eggplant tends to have. Just slice it up (I also peel it), salt the slices well, lay them on papertowels and let sit for an hour or so, then rinse the salt off.
hmmm. Never really noticed any bitterness on the flesh itself, just on the skin. I'll have to give my "bitter" taste buds some extra training - they're getting lax.