Eggplant...what to do? Seems like no matter how I try to prepare it, I don't like the results...?

Question

I have tried the salting to leech the bitter juice out, made ratatouille, baked it in tomato sauce, roasted it to make baba ganouche (I liked that) and fried it (I liked that too)...I just can't seem to get the eggplant to turn out the way I want it to...so what are the secrets of eggplant? And what are the best recipes...??

Answer 1

I have a 'southern' fried eggplant that is de-li-cious!

Large non-stick skillet, large eggplant, cooking oil (Canola), large onion, seasoned bread crumbs, 2-3 eggs, milk.

Slice eggplant and onion...not too thin. Beat two eggs into two cups of milk. Pour bread crumbs in large flat plate. Heat oil in frying pan. Fry onions and put in dish, set aside. Dip eggplant in milk and eggs, coat both sides with bread crumbs. Place in frying pan and brown on both sides...you may have to add more oil if they stick. Put fried eggplant on paper towels to soak up some of the oil. Keep up this procedure until you have a large platter of eggplant. Arrange fried onions with eggplant and serve with sliced tomatoes and salmon and a veggie. It really is yummy!

Answer 2

Eggplant Gratin

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
1/2 cup good bottled marinara sauce


Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Answer 3

General advice:
Choose a young, firm eggplant.
If it is large and full of pulpy seeds, discard them.


A good Grilled eggplant recipe:

Slice the eggplant into 1/2 inch slices. Sprinkle with salt and let rest between paper towels for about 1/2 hour. ( or use the leeching method you've used before)

brush the slices with Olive Oil.

grill lightly on both sides, and remove to a plate or platter.

brush again with Olive Oil, sprinkle with pepper and herbs of your choice and then lay slices of Asiago cheese on each slice of Eggplant.

return the slices to the grill and grill until the cheese is melted.

Remove from grill, and enjoy as a side dish.

I like the Asiago cheese, but you could try any cheese that melts well.

Cheers!

Answer 4

Don't rush this dish - slow cooking helps to marry and intensify the flavours of the tomatoes and the Aubergine (Eggplant)
4 tbsps olive oil
1 Aubergine
8 tomatoes
freshly ground black pepper
4 sprigs of fresh thyme.
Heat the oven to gas 4, 180c, 350f.
Lighly oil a shallow oven proof dish
thinly slice the aubergine and tomatoes and arrange alternate slices of the aubergine, with two slices of the tomato round the dish( standing up in layers ). Season and sprinkle with the Thyme leaves. Drizzle with olive oil and place in the oven to cook for 30 mins, reduce temperature to gas 3, 160c 325f, and cook for a further 20 mins until cooked through. Allow to cool and serve straight from the dish.

This Recipe came from The Tesco Magazine, and I think it is delicious !!

Answer 5

Frying it is really the most delicious! Cut into sticks or rounds. Soak it in milk before adding breading for frying.
If grilling or roasting, brush on some olive oil and sprinkle with greek seasoning or italian seasoning. Make sure to use extra oregano.
Eggplant parmesan is also one of my favorites.
Fry it up then top with your favorite tomato sauce and cheese and bake until bubbly.

Answer 6

I just had my first eggplant believe it or not...and I loved it. I just peeled the outer skin off, soaked it on milk (skim) for about 5 to 6 minutes, dipped it in egg, then coated it with Italian bread crumbs mixed in some Parmesan cheese, lightly covered a pan with olive oil cooked them until done, and it was very good.

Answer 7

i'm going to try them on the grill tonight...i've never had a problem with them being botter-i slice them pretty thin. i use the louisiana fish fry brand yellow cornmeal /corn flour(in an orange box) mixed with parmesan cheese, garlic salt, pepper and italian seasoning mixed in to bread my eggplant-it turns out really good! roasted eggplant's not bad either, on a sandwich with melted havarti cheese and lettuce and tomato...

Answer 8

Removing the outter skin. Thats where the bitterness comes from.

Answer 9

Before cooking them, slice them and soak them in salt water for at least 2 hours. Rince and prepare as directed....

Answer 10

Fry it. It's also great on a pizza once it has been fried!