For a class project my daughter is to bring a food begining with the letter "E", how do you prepare eggplant?

Question

I'm bringing an uncooked eggplant to her class.
Can they just cut it up and taste it? These are kindergarten kids.

Answer 1

No, you can't give them raw eggplant. One of the simplest things you can do with eggplant is make baba ganoush. I've attached a link to a recipe. It's sort of a dip, so make sure you send her with pita bread or chips so they can eat it.

Answer 2

By all means bring an uncooked example for show and tell..however raw eggpalnt is rather bitter to taste. Intead maybe you can make some eggplant fries...slice an eggpalnt into sticks or chips or wedges, dredge in flour salt and pepper the fry quickly in good olive oil. These should go over well with the kids, finger foods usually do and they don't have to be hot to be enjoyed although they are better when warm.

Answer 3

you could make baba ganoush..it is a made with tahini (sesame butter) which you can get at the grocery store. Here is a link to recipes
http://www.cs.cmu.edu/~mjw/recipes/vegetables/eggplant-coll.html

BABA GHANOUSH / EGGPLANT WITH TAHINI

Ingredients:
3 large eggplants
2-4 cloves garlic, or to taste
Salt
1/2 cup tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 tsp ground cumin (optional)
2 tblsp finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to garnish

Instructions:
-------------
Cook the eggplants over charcoal or under a gas or electric broiler
(sear until skins are black and start to blister with the flesh soft and
juicy, rub skins off under cold water taking care to remove any charred
particles, then gently squeeze out as much of the bitter juice as
possible).

Crush the garlic cloves with salt. Mash the eggplants with a potato
masher or fork, then add the crushed garlic and a little more salt, and
pound to a smooth, creamy puree. Alternatively, use an electric blender
to make the puree.

Add the tahini and lemon juice alternatively, beating well or blending
for a few seconds between each addition. Taste and add more salt, lemon
juice, garlic, or tahini if you think it is necessary, and if you like,
a little cumin.

Pour the cream into a bowl or a few smaller serving dishes. Garnish
with finely chopped parsley and black olives, or with a few tomato
slices. Serve as an appetizer with Arab or other bread, as a salad, or
as a party dip.

Answer 4

TWO ITALIAN RECIPES WITH EGGPLATS
(The second is yummy!!! it's not difficult too.. try it)

CAPONATA
4 medium aubergines (eggplants), cubed with their skin
6 celery sticks, chopped
2 onions, thinly sliced
5 really ripe red tomatoes, skinned and hopped
150 g (5 1/2 oz) green olives, stoned
4 tablespoons salted capers, rinsed well
2 tablespoons sugar
3 tablespoons red wine vinegar
10 tablespoons olive oil
Fresh basil
Salt
Freshly ground pepper (or dried chilly)


Place the aubergines (eggplants) in a colander, sprinkle with salt and leave to disgorge for 1 hour. Rinse and pat dry.
Meanwhile place the chopped celery in a little saucepan and cover with salted cold water; bring to boil and boil for ten minutes.
Heat the oil in a large frying pan, add the aubergines (eggplants) and fry them for about 3 minutes, until golden brown. Remove with a slotted spoon and set aside.
In the same oil sauté the onions and celery. Add the tomatoes, the olives cut into halves and capers; season with salt and pepper and cook gently until soft (5 minutes).
Add the aubergines (eggplants) and cook for ten minutes, stirring gently 4-5 times. Sprinkle the caponata with sugar and pour in vinegar. Cook for 3 -4 minutes.
Garnish with basil.
Serve warm or cold.

PARMIGGIANA DI MELANZANE
Ingredients:
8 Medium Eggplant
2 lbs. (about 900 g) mature tomatoes or canned tomatoes
2 onions
1/4 lbs. (115 g) grated Pecorino (or Parmesan if you like) Cheese
a stem of Basil (about 15 leaves)
Olive Oil
Salt

Note: the original Sicilian recipe does not use Mozzarella however other Southern Italian recipes do. If you want to add Mozzarella slice ½ lbs. (225 g) of Mozzarella and add a few slices each time you add the Pecorino.


Cut the Eggplant in ¼ inch thick slices. Soak in salted water for several hours. This will release the bitter flavor.
Drain the slices and pat dry. In a heavy skillet fry the Eggplant slices in abundant Olive Oil. Let rest on a wire rack or paper towel.
Mince the onions. In a saucepan, add two tablespoons Olive Oil. Add the onions and cook over medium-low heat until the onions are translucent. Add the tomatoes, salt and pepper to taste. Cook the sauce for about 30 minutes stirring occasionally. Break the tomatoes with a fork and add 3 Basil leaves. Cook for another 5 minutes. Taste for salt and pepper.
In a casserole baking pan spread a bit of sauce on the bottom. Add layer of eggplant slices. Make a layer of sauce, grated pecorino and a few basil leaves over the eggplant. Add another layer of eggplant slices. Continue to just under the top of the dish. Close with sauce, Pecorino and a few more leaves of basil.

Cook for 20 minutes in a preheated 350 F oven. Serve warm but not hot.

Answer 5

My kids love eggplant sliced thinly and pan fried in some olive oil. Almost like chips. As for uncooked im not sure how they would react to it.

Answer 6

The screen in front of you is attached to a processor. It is obviously on line or you could not have asked your question here. Type the words "eggplant recipe" in the search bar and amaze yourself with the wealth of available information.

Answer 7

heat pan w/ oil, put some garlic and onion, slice eggplant 1/2 inch each(slanting), cook eggplant for a few mins. till it goes brown, finally add a little amount of salt, soy sauce and seasoning or vitsen.

Answer 8

no , if it is uncooked it will be nasty.. The only thing I can tell you is they have it in a jar at the store, actually good...Or you can slice it, bread it ,and fry it and put cheese on it...Its very good.

Answer 9

since it has to start with an e, then send her an egg, maybe fried or boiled.

Answer 10

How about Eucalyptus lollies???