Posted on 08/02/2020 5:01:12 PM PDT by Jamestown1630
I’m a fan of eggplant. It’s commonly said that eggplant hasn’t much taste, but soaks up other flavors; but I like its own taste.
I think I’ve posted this before, and can’t remember where I found it; but it’s one of my favorite things to do with eggplant – if you also like tahini, you’ll enjoy this:
ROASTED EGGPLANT WITH TAHINI DRESSING
2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise
coarse sea salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
DRESSING:
3 tablespoons well-stirred tahini
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons hot water
1/2 teaspoons fine sea salt
1/8 teaspoon minced garlic
1/8 teaspoon ground cumin
For Eggplant: Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper. (It helps to first sprinkle the eggplant halves with salt, and let them "drain", flesh side down, in a large colander for about 30 minutes before roasting. This helps to reduce the moisture content of the dish.)
Put eggplant pieces on prepared baking sheet, flesh-side up. With the tip of a sharp knife, score flesh, about 3/4 inch deep, here and there, or in a 'grill-mark' sort of grid. Season eggplant with salt and pepper, and drizzle with oil. Roast, rotating pan once halfway through, until eggplant flesh is soft and collapsed and edges are deep golden, 35 to 40 minutes.
Dressing:
While eggplant is roasting, in a bowl, whisk together all dressing ingredients. Remove eggplant from oven and sprinkle with salt.
Transfer to serving plates, drizzle with half of the dressing and sprinkle with parsley. Serve with remaining dressing.
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Another thing to do with eggplant is Caponata, great with a good crusty loaf of Italian bread; this recipe is from Martha Rose Shulman:
https://therecipefile23.blogspot.com/2017/03/caponata-martha-rose-shulman-yield.html?m=1
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While we were waiting to see the SpaceX splashdown today, I found a couple of fun things on YouTube.
This is National Geographic’s interview with WWII veteran Richard Arvin Overton of Texas, who was 109 years old at the time this video was made; he lived to be over 112 by the time he passed (video is about 12 minutes long):
http://www.youtube.com/watch?v=BXyfCGDnuWs
And this is a very sweet man serenading his donkey (very short):
http://www.youtube.com/watch?v=Gu-yDS6IVB4
Here’s my favorite soup using Zucchini. It’s adapted from a recipe in the original cookbook ‘Laurel’s Kitchen’ that I found decades ago. (I’m no longer strictly vegetarian, and sometimes I use chicken stock or half chicken stock and half chicken bone broth. But I think I still like the soup better with vegetable stock):
http://www.freerepublic.com/focus/f-chat/3259353/posts
No eggplant around? A good swap is zucchini....using all the same ingredients.
Not sure I ever understood the love affair with eggplant, zucchini or squash, I don’t hate them though
Thanks for that eggplant recipe! Please add me to the ping list.
I’m making some good use of this COVID time by focusing on WW (formerly known as weight watchers). I heard radio talker Mike Gallagher and his 50 pound loss on it, and a friend has lost 40 pounds since March. As for me — Fifteen pounds gone since mid-June so far, due to one of their three plans, a program that focuses on healthy food - veg especially - and eggplant is one I want to try!
Wow, that sounds great!
It has been the saving grace for us. So many weeks we have nothing to look forward to, except for the food challenge. I am not exaggerating.
One of our kids is single, and without roommates. I worry about him being lonely. He is the one with the most restaurant experience.
It’s funny to think about now, but he was the pickiest eater when he was a kid. Mostly because of a dietary issue that we didn’t realize he had until he was around 10. By the time he was 12 or 13, he was watching cooking shows for entertainment. It is such a joy to watch him tackle each week with such intensity. He’s an incredible cook! (By the way, where are all the girls who should be impressed with a man that doesn’t need the woman in the kitchen unless she wants to be?)
Love that! Thanks!
Sometimes fried eggplant is bitter; what prevents that?
Speaking of bone broth, have you visited the “Mary’s Nest” site? It is one of the best real food sites I have ever seen!
Never had that happen. Maybe I’m lucky.
That’s great!
Loved Ann Archy’s favorite green soup recipe on that thread:
Roast broccoli florets on a big baking sheet with olive oil and sea salt and cracked pepper to taste.
Roast at 350-375 for 20-30 minutes until some carmelization shows.
Put into blender with some milk....blend away until consistency and creaminess is what you like and enjoy!!
I usually have to nuke my bowl a little because the milk cools the soup quickly.
I add grated cheddar and a little more pepper.
You have to ‘jazz them up’ a little. I’ll post some more recipes this month - I have favorites for zucchini and yellow squash.
Maybe you’re a natural gourmet; they seem to love foods that have bitterness in them. (Possibly their perception of bitter is different). ;)
I really like Eggplant Parmesan where the eggplant is coated in Italian breadcrumbs and fried first.
On a side note...I made the Mississippi Pot Roast yesterday with the peperoncini, ranch dip mix and au jus mix and I have to say neither of us liked it that much. I could only find medium peperoncini and it was a little too spicy and quite salty even though I added no extra salt and used unsalted butter. Hubby said he likes my regular pot roast recipe and I agree.
This is a recipe most similar to mine (minus the oregano, pepper flakes and peppers). I peel the skin off of mine and cut them into thin circles. It tastes so good served on crusty Italian bread.
Italian-Style Pickled Eggplant (Melanzane Sott’aceto)
Ingredients
6 young eggplants (firm, unbruised)
Kosher salt (to taste)
1 1/4 cups white vinegar (or cider vinegar)
2 1/2 cups water
3 to 4 cloves garlic (peeled and thinly sliced)
Leaves from 1 bunch fresh parsley (washed, dried, and finely minced)
Optional: fresh or dried mint leaves (finely minced)
Optional: 1 to 2 teaspoons dried oregano
1/2 to 1 teaspoon dried red pepper flakes (for a spicier pickle, instead use a few small fresh red chile peppers (sliced lengthwise)
Optional: 1/4 green bell pepper (minced)
1 to 2 cups extra-virgin olive oil
1/4 cup vinegar
Steps to Make It
Note: while there are multiple steps to this recipe, this eggplant recipe is broken down into workable categories to help you better plan for preparation and pickling.
Prepare the Eggplant
Gather the ingredients.
Wash the eggplants thoroughly to remove all traces of dirt and pat them dry with a paper towel.
Slice the eggplants into long strips (about 3 inches long and 1/4-inch thick).
Layer the strips in a colander and mix liberally with kosher salt.
Place the colander in the sink, put a dish on top of it, and put something heavy on top of the dish to weigh it down. This helps remove excess water from the eggplant.
After 1 hour, squeeze the eggplant to drain out any remaining excess water.
Transfer the eggplant to a large pot. Cover with 1 1/4 cups vinegar and 2 1/2 cups water (or for a larger batch, use the ratio of 2 cups of water to 1 cup of vinegar).
Bring to a boil. As soon as it boils, remove from heat and allow the eggplant to cool in the water.
In a large bowl, place the sliced garlic, parsley, optional mint and oregano, red pepper flakes (or fresh red chile pepper), and optional bell pepper.
Squeeze as much water out of the eggplant as you can, and add it to the bowl. Pour in 1 to 2 cups of extra-virgin olive oil (at least 1 cup) and 1/4 cup of vinegar. Stir well.
Pack the Eggplant
Transfer everything to a one-quart jar or two-pint jars that have been washed well (sterilizing isn’t necessary but you can if you wish), pressing down to remove any air.
Leave about 1 inch/3 cm of space at the top, and pour in some olive oil so that all the eggplant is submerged. What’s important is that you not overpack the jars with the vegetables and in all cases fill them to the brim with oil or vinegar.
Place the screw-top lids on, wipe the jars and store in the refrigerator. They should be ready to eat in 24 hours but waiting an extra day will only improve the flavor.
Tip
The filled jars must be stored in the refrigerator for up to one month. Do not store them at room temperature.
https://www.thespruceeats.com/pickled-eggplant-recipe-melanzane-sottaceto-2020466
I remove the skin first. It is incredibly bitter. It’s weird to see so many recipes out there that leave it on.
Excellent idea on the Eggplant Parm! Thanks.
The past few months I rediscovered zucchini and I’m addicted!
I’ll give this a try but leave out the split pea.
Haven’t done eggplant in a while. Ready to give it a retry.
BLT macaroni!
Sound like heaven! Pls post it!!!!
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