Eggplant :growing and cooking

[POTAWIE]

I've been growing a few eggplants over the years but I've never really cooked with them. Everyone tells me I gotta try eggplant parmesan or just grill them but so far I've only made Baba Ganoush and that was years ago.
So I guess my question is what types do people like or dislike to grow/eat and what other uses are there. Also what are your favs for looks? Any eggplant parmesan recipes would be appreciated too.
This year I'm growing some: fairy tail hybrids(mini), some Italian variety and some Machiaw hybrids(long and cool looking)

[LUCKYDOG]

I'll have to look it up but I make a Grilled Eggplant Parm that is outstanding.
Basically goes like -- Cut eggplants long ways approximately 1/2 thick brush olive oil, salt and pepper... Grill medium heat till brown not burnt on a well oiled grill top, flip over and top with sliced tomatoe,minced garlic, I chiffonade basil but you can use whole leaves (obviuosly fresh basil, and top with mozzarella cheese fresh, sliced, grated you decide, close lid for a few minutes till cheese is nice and melted and viola -- Grilled Eggplant parm.

Other ways is a lot of frying and time consuming and in the winter I dont like my house smelling like a big french fry... I suppose you can bake them in the oven but I don like'em fried, layer in a 13x9 baking dish and on top of the first layerput on tomatoe sauce, and parmesan cheese some people use a mix of ricotta and mozzarella like a lasagna and just repeat the layers pretty simple really -- if you want some more detail I can give it to you but heres the jist

[POTAWIE]

There must be parmesan cheese somewhere in the recipe.:)

[LUCKYDOG]

Only on the fried/baked -- some people just layer fried/baked eggplant slice (coins) sauce and sprinle desired amount parm and repeat until dish is full <-- Thats the way I like it and then on top I melt Mozzarella cheese... you can sprinkle on top of it on the grill one too --- If you have never had it ..it is very very good

[cheezydemon]

I make egg plant parmesan over marinara and pasta.

I slice the eggplant into round slices, as thin as possible.

Dip them in a light egg wash (2 parts water, 1 part egg< also lots of salt and pepper)
then dredge them in Panko bread crumbs and pan fry in olive oil.

Put that over a meatless marinara and pasta. I then put parmesan and mozzerella over the whole mess and broil it for a minute. YUM.

Rattatoullie is also a great dish.

Lots of eggplant, peeled and cubed.
1 onion diced
5 cloves rarlic minced
2 diceed tomatoes
a handful each of:
fresh basil
fresh oregano
fresh parsley

salt and pepper

Basically I simmer the eggplant and tomatoes in olive oil for a few minutes, then add all of the other ingredients and simmer until the onions are translucent. Salt and pepper to taste.

I haven't grown eggplants, but the best ones I have had were these little ones, 4 inches long or so, that we got at a local indian grocery. Not sure what they were called.

[chilehunter]

what does a eggplant taste like ? just a plain ol' eggplant nothing added to it, what is it similar to ?

[DevilDuck]

A sponge.

[thehotpepper.com]

It has a very distinct flavor. Ever had Baba Ghanoush?

[Omri]

I love eggplants, seriously.
Grilled with just a little bit of lemon juice and salt. OR grilled and covered with yogurt... :drooling:
I'm not sure if you have any where you live, but covering it with Thina (or Thini, or whatever you call it...) is even better! :P
Grilled eggplants in mayonnaise are pretty good as well. but the best eggplant dish ever is just slices of fried eggplants (thick slices salted overnight and then fried with egg). :cool:

I can go on all day! :lol:

[chilehunter]

a sponge :think: they can be really tasty if you're really hungry :lol:

no I have not tried or even heard of Baba Ghanoush, I live in the boondocks. but strangely enough for some odd reason we can buy squid & octopus at walmart :shocked::lol: they had some fresh baby octopus last week & I was thinking about buying some, I've aten squid/octopus before & like it.

[DevilDuck]

Oh yeah!!!

Saute those up in a little garlic butter, throw in a chili of your choice.....that's some good eats!

[Omri]

a sponge :think: they can be really tasty if you're really hungry :lol:
Eggplants don't taste like sponges. :shocked:
The eggplant itself is sponge-like, but only by texture. not flavor.
The good taste of an eggplant is even more noticeable after cooking it.
If it's your first try, just stick a whole one to the oven and peel it when it's done.
You could try all kinds of small things with that single eggplant.
If you don't like it. don't buy it anymore.

[chilehunter]

omri - you make a good point " if you dont like it, dont buy it anymore" I think I might buy 1 soon to try. hearing all this talk about eggplants on this site & seeing some chile growers starting to sell eggplants sparks some curiosity.

[Omri]

I'm pretty sure you'll like it, though. :lol:

[Daisy7117]

Eggplant tastes really good if you take a little of the water out of it first...the way I like it most is like this:
Cut the eggplant into 1/2 inch lengthwise slices
Sprinkle generously with good Kosher or Sea Salt on both sides
place pieces on a flat tray, place another tray on top, and then put a weight (such as a heavy bowl) on top and let sit for about 15-20 min...the salt will leach out the excess water and you'll have a very limp eggplant slice.
Rinse them off under some water to remove the excess salt and pad dry.
Rub slices with some mashed garlic and olive oil, season with some salt and black pepper, and hot pepper flakes.
Broil or grill on each side until browned.
Serve hot on good bread drizzled with olive oil and good sharp Romano cheese.

[Omri]

I'm doing the same with salt, only I leave it over night in a deep strainer (inside a bowl).
Does the same job, only better. :lol:

[cheezydemon]

It is good, but I find that thick pieces are more mushy and less desireable. I slice it as thin as possible myself.

[wordwiz]

Last year was the first year I grew eggplant but I'll have four different types this year - Ping Tung, Long Purple, Louisiana Green and Black Champion. I use them in soups and stews. Sliced, floured and fried they taste somewhat sweet, at least the variety I grew last year did. One important thing I was told - don't let them get too ripe. They have a bunch of seeds and if they completely ripen, not only will you have lots of them, but the eggplant gets much tougher.

Mike

[GrumpyBear]

also the seeds make you gassy...
if you like rice dishes this is really good. slice the eggplant (like a pound) and salt it, set it aside for a while (even overnight like omri does). in a deep pan saute some onion (one, diced but keep like two tablespoons for later) in two tablespoons of oil then add meat to brown (lamb or beef depending how fancy you are, a pound cubed) add two tablespoons tomato paste and one tablespoon of turmeric then cover with boiling water and let it simmer for a while until the meat is tender (and don't let all the water evaporate, but at the same time don't go overboard).
now rinse off the eggplant and brown them by either frying in oil or baking (oil the cookie sheet), then add to the meat mixture (not with the oil tho...) along with a sliced tomato or half a can of diced tomatoes. let that all simmer until the eggplant is really tender, now transfer to a serving dish.
now in a little frying pan combine the leftover onion, some dried mint (like a little pile in your hand, this is hard since i didn't learn any of these with actual measurements) a clove of minced garlic and two tablespoons of oil and fry that up (you'll know its ready cuz it'll smell really really good) and put that over top of everything. serve over steamed rice (this is called a khoresh, its like a really thick stew you pour over rice)

[Omri]

It is good, but I find that thick pieces are more mushy and less desireable. I slice it as thin as possible myself.
Try to fry them.
The thin ones will be over-cooked, and the thick ones are the good ones. ;)

[stillmanz]

eggplant is delicous the best is firm but not spongy. it should not have formed defined seeds yet if you cookit at this stage there is no need to salt although its fine to do so.
the key to good eggplant parma is an excellent napoli sauce
try
frying some garlic and finely diced onion in a pan in some olive oil add a little salt and pepper, add two tins of whole italian tomatoes, add a splash of balsamic vineger a tsp of brown sugar and some parmigano regano or similiar.... simmer it out breaking tomatoes down, at the end add some whole basil leaves. then just build your eggplant parma one layer eggplant then sauce alittle extra cheese if you like. Finish in the oven with plenty parma on top to crisp up.
baba ghanoush is delicous too...

[Daisy7117]

eggplant is delicous the best is firm but not spongy. it should not have formed defined seeds yet if you cookit at this stage there is no need to salt although its fine to do so.
the key to good eggplant parma is an excellent napoli sauce
try
frying some garlic and finely diced onion in a pan in some olive oil add a little salt and pepper, add two tins of whole italian tomatoes, add a splash of balsamic vineger a tsp of brown sugar and some parmigano regano or similiar.... simmer it out breaking tomatoes down, at the end add some whole basil leaves. then just build your eggplant parma one layer eggplant then sauce alittle extra cheese if you like. Finish in the oven with plenty parma on top to crisp up.
baba ghanoush is delicous too...
That sauce recipe sounds delicious,....definitely going to try this with my eggplant!:onfire:

[AKButch]

I'm going to try that recipe for sure with eggplant.

But first when I get home this weekend, I'm going to try the sauce over mixed veggies ( strips of potatoes, carrots, celery, onion and fennel) sealed in foil pouches over the grill! Might just have to smear some of that sauce over some Red Salmon fillets I plan on grilling also since,according to the weather guessers, the temps are going to be above freezing this weekend! We shall see!

[thepodpiper]

Although I have never eatin or grown eggplant these recipes are making me hungry! Now how about the second half of POTAWIE's question what types are you guys growing ? i too am interested in growing some this year and some unique looking ones would be on the top of my list. Any suggestions.

Dale

[stillmanz]

Black beauty or lebanese long are good eating, Any of your italian heirloom are great too.
Black beauty did very well for me in Oz conditions, extremely hardy plant. I'm growing an italian heirlook at present can't think of the name its a really big plant but the flowers won't stay on so can't say if the fruits any good yet. lol

[bowhunter]

I grow whay is called cloud nine(white eggplant ,skin is not bitter and you do not need to take the water out)and italian pink(same thing)Me and the mum like them more then the Black beauty
Dan




LET IT BURN

[Pam]

I got these two to play with this year. I've never tried to grow it from seed before, I usually just get a plant or two from this really neat guy who sells mostly heirloom tomato plants at a spring flower festival the State Farmer's Market has.

http://www.seedsavers.org/prodinfo.asp?number=1304

http://www.seedsofchange.com/garden_center/product_details.asp?item_no=S10812

I'll probably be trying all these recipes this summer!

[POTAWIE]

I noticed a "pickling" variety. Has anyone pickled eggplant?

[Omri]

I noticed a "pickling" variety. Has anyone pickled eggplant?
Nope, but I made candy and jam. :lol:

Edit:
Not sure if it's "pickling", but I eat a lot of salted eggplants.
It's a type of preserving, just with salt water and not vinegar.

[Daisy7117]

The varieties of eggplants I grow are Black Beauty and Nadia Hybrid,...both are reliable producers and great tasting....this year I'm growing Italian White, supposedly outstanding flavor :)

[GrumpyBear]

OMG you can totally pickle them with hot peppers too, my favorite bagel shop has a vegetarian sandwich with spicy pickled eggplant. Actually Potawie it's in ottawa, kettlemans theres two locations.

[Omri]

Ha! I knew I've seen it before!
Pickled miniature eggplants:
http://img526.imageshack.us/img526/7306/eggplantspn7.jpg
I still prefer the ones in salted water.

[Daisy7117]

OMG you can totally pickle them with hot peppers too, my favorite bagel shop has a vegetarian sandwich with spicy pickled eggplant. Actually Potawie it's in ottawa, kettlemans theres two locations.

Mario Batali has a great recipe for pickled eggplant I definitely want to try...looks pretty easy.

[POTAWIE]

How do you know when to pick eggplant? I know to pick before they are fully ripe but how do you tell? I'll try to get some pics, because I think I may have a bunch ready to pick.

[pepperfever]

If you've ever eaten fried green tomatoes or fried zucchini eggplant is in that category...delicious. Also works well with any onions, garlic or tomato, it's easy to use and versatile. I haven't had it pickled but will have to check that out. We always grow eggplant.

Jackie

[POTAWIE]

Ok, can somebody tell me if these are ready to pick.

These are Fairy-tale and Macchiaw
http://img372.imageshack.us/img372/8754/2624188025d5f94e1e5eab9.jpg (http://imageshack.us)

And this is a Sicilian variety, I can't remember the name
http://img372.imageshack.us/img372/5575/2624188035595d3b8085rj1.jpg (http://imageshack.us)

[Omri]

Not sure about those purple ones, but the darker ones are ready as soon as they reach that deep color.

[POTAWIE]

I was thinking of roasting some eggplant and making some Baba Ghanoush but where would I find tahini(sesame paste), I've never seen it before.
Maybe I'll just try more of a greek style melitzanosalata

[Omri]

I was thinking of roasting some eggplant and making some Baba Ghanoush but where would I find tahini(sesame paste), I've never seen it before.
Maybe I'll just try more of a greek style melitzanosalata
Why the heck are you calling T'hina, "tahini"? if you really want, I'll send you a raw one.

[POTAWIE]

http://en.wikipedia.org/wiki/Tahini

[Omri]

http://en.wikipedia.org/wiki/Tahini
That's your argument? showing the middle-eastern guy Wikipedia? :lol:
It's ok... it's ok... ;)
Now seriously, I'll send you raw Tehini/Tahini/T'hina or what ever if you like.

[POTAWIE]

I know you want an argument but I'm not in the mood. I just spell it like its spelled on the bottle and in the recipes I have.
What is the raw T'hina?

[Omri]

I know you want an argument but I'm not in the mood. I just spell it like its spelled on the bottle and in the recipes I have.
What is the raw T'hina?
I'm just kidding. sorry if it didn't seem like it.
Hmmm... raw Tahini (:P) is basically the sesame paste. if you really want to enjoy it (and use it with your precious eggplants) you need to slightly process it first.
I'm not feeling comfortable sending homemade dishes abroad or generally in the mail, so I'll just buy the best one I can find.
It'll come with the really simple instructions on how to make your own edible Tahini. ;)

You get one on the house. my treat. :)

[LUCKYDOG]

I believe you can substitute peanut butter for Tahini Potawie -- the lighter purple ones on the left look ready -- the Sicialan as well -- you can have them smaller which I prefer easier to cook IMO

[Omri]

I believe you can substitute peanut butter for Tahini Potawie
It makes me wanna cry. it's like saying you can substitute cheese with margarine. they're nothing alike. :(

[klyth]

I think this has already been mentioned, but my favorite way to have eggplant is deep-fried.

I'm typically very health conscious, and don't eat deep-fried food. But eggplant has a texture that doesn't agree with me, it's too mushy cooked - like avocado (I can't stand that either).

Take your time slicing the eggplant. You want the slices to be no thicker than 1/4" (or like 1/2 cm), ideally like 2-3 mm's. As thin as you can realistically cut it.

I make a wheat beer batter (that's just a beer batter using a hefeweizen, but in a pinch Sam Adams Summer will do). I'd recommend a better wheat beer, like Allagash White or Leffe. Hoegaarden is also good. The batter comes out sweeter than a lager or ale batter, and lighter than a stout or porter batter, as you'd expect.

Actually... I may just make some this week... I haven't done that in a long while!

[LUCKYDOG]

I think it is used because of the nuttiness -- I for one do not like peanut butter in recipes however maybe a mashed roasted peanut ? -- I honestly have never had Tehini/Tahini/T'hina

Can you find sesame seeds near you Potawie? can make your own

[Omri]

I think it is used because of the nuttiness -- I for one do not like peanut butter in recipes however maybe a mashed roasted peanut ? -- I honestly have never had Tehini/Tahini/T'hina
It tastes like roasted sesame mixed with pure happiness. :lol:

Actually not that easy to make quality "Tahini" out of nothing. takes a really long time for just a little bit.

[LUCKYDOG]

THAT sounds like beer my friend and it is wonderful :cool:

[fineexampl]

Alot of good sounding dishes you guys.

At my home we enjoy eggplant a few ways. Our at-home easy way is half inch to 3/4 inch slices, brushed with olive oil, salt, pepper and stuck under the broiler with dinner, usually fish or whatever cut of beef was on sale that week. You let one side get brown and flip and do the same. Easy as pie and you can eat a ton of it and it's not unhealthy.

Our hands-down favorite method is served in our favorite sushi restaurant. They take the eggplant and fry it in oil till it's VERY tender and than they brush sweet miso paste on it and serve it piping hot. You cut it up a bit and eat it with your chopsticks and it has the consistency of raw fish. It's absolutely amazing this way!

[POTAWIE]

That's really nice of you Omri:)
I've never looked for sesame seeds before but I'm sure I can find some. I plan on roasting a bunch of chiles and eggplant probably tonight if we get a break from the crazy rain. I gotta try making some snacks for Canada day tomorrow

[Omri]

That's really nice of you Omri:)
I've never looked for sesame seeds before but I'm sure I can find some. I plan on roasting a bunch of chiles and eggplant probably tonight if we get a break from the crazy rain. I gotta try making some snacks for Canada day tomorrow
If you slice the eggplants real thick, salt them overnight, dip them in egg and then fry 'em. you won't be disappointment.

PM me your mailing address.

[POTAWIE]

I'll probably try that Omri, and maybe I'll try some with breadcrumbs too

[fineexampl]

I'll probably try that Omri, and maybe I'll try some with breadcrumbs tooYou could that, but a nice thick eggwash would be killer. Mixing some kind of grana cheese into the egg would be unreal! A pecorino might be too bold, but a parmigiano-reggiano would set it off right with alot of black pepper. Or let the cheese get nice and crusty on there to get that fried cheese flavor...maybe a little chili oil drizzled afterward.

I'm officially hungry now. :(

[Sickmont]

Try stuffing it with lamb and feta sometime

[NatGreenMeds]

Try stuffing it with lamb and feta sometime

Damn man! That sounds really good. There's only two times I'll ever eat lamb.

When I'm alone or with someone.

I love it really, really rare. Just warm in the middle.

Heaven in every bite. I've prolly eaten a flock of em.

I only like lamb with one thing; other food.

[POTAWIE]

I'm grillin' some big chile hybrids and eggplants tomorrow. I tried some samples today, I just finished peelin' and they look and smell great. The chiles I plan on stuffing with cheese and homemade smoked terriyaki bacon. The eggplant I plan on making a dip and also frying some Omri style. I just ate but am so hungry just thinkin' about it. What do you think about peppers stuffed with eggplant, or at least an eggplant based stuffing?

[Omri]

I'm grillin' some big chile hybrids and eggplants tomorrow. I tried some samples today, I just finished peelin' and they look and smell great. The chiles I plan on stuffing with cheese and homemade smoked terriyaki bacon. The eggplant I plan on making a dip and also frying some Omri style. I just ate but am so hungry just thinkin' about it. What do you think about peppers stuffed with eggplant, or at least an eggplant based stuffing?
Stuffing? grill some and blend them with some yogurt or mayo.
Don't use the little ones for stuffing, though. they have a certain bitterness to them. I usually grill the large types and use them to stuff the little ones as appetizers.

[LUCKYDOG]

You can shape them like a swedish meatball and dip them in a marinara sauce -- Have that recipe somewhere -- used to call it my Shwetty Balls after the SNL skit

[Omri]

You can shape them like a swedish meatball and dip them in a marinara sauce -- Have that recipe somewhere -- used to call it my Shwetty Balls after the SNL skit
How do you cook 'em so they won't be too soft?

[LUCKYDOG]

oh --
1 medium eggplant
1 1/4 cup breadcrumbs (put aside 1/4 cup for rolling before frying)
2 cloves garlic, minced
1/4 cup grated Parmigiano Reggiano/Grana Padano cheese
2 tablespoons fresh parsley, chopped
1 egg
salt to taste
olive oil for frying

[LUCKYDOG]

I can post the recipe ???

[Omri]

oh --
1 medium eggplant
1 1/4 cup breadcrumbs (put aside 1/4 cup for rolling before frying)
2 cloves garlic, minced
1/4 cup grated Parmigiano Reggiano/Grana Padano cheese
2 tablespoons fresh parsley, chopped
1 egg
salt to taste
olive oil for frying
So it's frying and *after* you shape them. ok... :)

[LUCKYDOG]

Yes you will need to -- boil them, mash them, mix them, roll them, fry them and eat them up yum

[Sickmont]

eat them up yum

Hey! Thats only for fishheads!

[LUCKYDOG]

Just the rollie pollie ones -- but applicable here too :lol: