I’m surprised there are people that love Eggplant. For me they taste kind of rubbery. LOL Doesn’t have that nice tender feel like other vegies when cooking it.
I actually like the taste of it, and especially like eggplant parmigiana and eggplant fritters. One of its benefits in cooking is the way it soaks-up other flavors.
Baba Ghannouj is a wonderful dip:
http://www.foodnetwork.com/recipes/alton-brown/baba-ghannouj-recipe.html
-JT
It can be rubbery if not cooked properly - and it’s basically bland. It needs to be cooked with strong flavors that it can absorb. I posted a very simple eggplant chutney a few weeks ago.
We need a Freeper cookbook!
My favorite ways to have eggplant are either stuffed eggplant or stuffed eggplant rolls. Both are filled with the same mixture of ground beef, parmesan, breadcrumbs, eggs, parsley, salt and garlic. Both topped with marinara sauce and baked in the oven. For the rolls you have to remove the skin, slice thin and fry. I always throw away the skin because of it’s bitter taste.