Aubergine?

Kero HaBe said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

Quick: Slice into rounds. Saute in olive oil. Season with salt
and pepper and serve.

Less quick: Eggplant parmesan

--
Reg

Reg said:

Less quick: Eggplant parmesan

I like eggplant parmesan, but I leave off the bread crumbs when I make
it. Layer with tomato sauce and a mixture of ricotta, Parmigiano (or
Romano) cheese, egg and fresh basil. Top it off with some mozzarella
if you wish, but parmesan, romano and quattro formaggio are all fine
with me.

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sf said:

Reg said:

Less quick: Eggplant parmesan

I like eggplant parmesan, but I leave off the bread crumbs when I make
it. Layer with tomato sauce and a mixture of ricotta, Parmigiano (or
Romano) cheese, egg and fresh basil. Top it off with some mozzarella
if you wish, but parmesan, romano and quattro formaggio are all fine
with me.

Your way sounds more like moussaka (sp?) which I love!

kili

sf said:

Reg said:

Less quick: Eggplant parmesan

I like eggplant parmesan, but I leave off the bread crumbs when I make
it. Layer with tomato sauce and a mixture of ricotta, Parmigiano (or
Romano) cheese, egg and fresh basil. Top it off with some mozzarella
if you wish, but parmesan, romano and quattro formaggio are all fine
with me.

Nice. I usually just sauce it and top with thin slices
of mozz and some parmesan but your method sounds really
good. Kind of a cross between eggplant parmesan and
lasagna.

--
Reg

Kero HaBe said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

Another idea is to peel it cut into wedges or fingers and make fries.

1/3 cup of flour
1/4 tsp of ground cumin
1 1/2 cups of olive oil

Mix the flour and cumin; toss the egplant in the flour/cumin mix; fry in
the oil for a coupe of minutes. Season with salt and pepper.

Graham

Reg said:

sf said:

Reg said:

Less quick: Eggplant parmesan

I like eggplant parmesan, but I leave off the bread crumbs when I
make it. Layer with tomato sauce and a mixture of ricotta,
Parmigiano (or Romano) cheese, egg and fresh basil. Top it off with
some mozzarella if you wish, but parmesan, romano and quattro
formaggio are all fine with me.

Nice. I usually just sauce it and top with thin slices
of mozz and some parmesan but your method sounds really
good. Kind of a cross between eggplant parmesan and
lasagna.

That's why I like Moussaka; it's like an eggplant lasagna.

kili

[email hidden] (G Bell) dropped this news:fhbvd9$mu7$1
@scotsman.ed.ac.uk: in rec.food.cooking

Quoted message said:

Kero HaBe said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

Another idea is to peel it cut into wedges or fingers and make fries.

1/3 cup of flour
1/4 tsp of ground cumin
1 1/2 cups of olive oil

Mix the flour and cumin; toss the egplant in the flour/cumin mix; fry

in

Quoted message said:

the oil for a coupe of minutes. Season with salt and pepper.

Graham

Hmmmm... this is an idea I've not heard of. Thanks for the recipe.

Michael

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com

In article <[email hidden]>,

Kero HaBe said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

What other things do you like to eat -- meat and vegetable. I think I'd
do a search using, say, three or four ingredients you enjoy eating and
see what turns up.

Me, I'd probably make a vegetable stew ­ a ratatouille-type thang.

Or else roast it and make baba ghanoush.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Kero HaBe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

If you want try try something other than Italian, you could make Barbara
Tropp's Strange Flavor Eggplant (Chinese), or baba ganouj (Middle Eastern,
and there seem to be varied spellings).

Strange Flavor Eggplant

1 - 1 1/4 lbd eggplant

Aromatics:
I Tablespoon minced garlic
! large nugget fresh ginger (about 1T minced)
I big scallion cut into 1 inch
about 1/2 tsp dried red chili flakes

Liquids:
about 3 tablespoons regular soy sauce
about 3 Tablespoons brown sugar
1 tsp rice vinegar
1 tablespoon hot water

2 tablespoons corn or peanut oil
1 tsp sesame oil

1 tablespoon green scallion rings

Preheat oven to 475F. Tear leaves off eggplant and [censored] with fork. Bake on
sheet or dish until it gives easily when poked, about 20-40 minutes. Allow
to cool.

Peel eggplant and shred or puree, it's up to you. Mince aromatics except
chili together in until fine. Combine liquids and stir to dissolve sugar.

Heat oil in wok, saute aromatics briefly but until fully aromatic, add
liquids. When liquids bubble around the edges, add eggplant and stir to
combine and heat through. Turn off heat, taste and adjust sugar and vinegar,
add sesame oil and stir to combine.

Serve at any temperature, garnished with scallion rings. Can be better the
next day, but cover tightly and chill. Keeps for a few days.

This can be served as a dip for vegetables, etc.

"Kero HaBe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

If you want try try something other than Italian, you could make Barbara
Tropp's Strange Flavor Eggplant (Chinese), or baba ganouj (Middle Eastern,
and there seem to be varied spellings).

Strange Flavor Eggplant

1 - 1 1/4 lbd eggplant

Aromatics:
I Tablespoon minced garlic
! large nugget fresh ginger (about 1T minced)
I big scallion cut into 1 inch
about 1/2 tsp dried red chili flakes

Liquids:
about 3 tablespoons regular soy sauce
about 3 Tablespoons brown sugar
1 tsp rice vinegar
1 tablespoon hot water

2 tablespoons corn or peanut oil
1 tsp sesame oil

1 tablespoon green scallion rings

Preheat oven to 475F. Tear leaves off eggplant and [censored] with fork. Bake on
sheet or dish until it gives easily when poked, about 20-40 minutes. Allow
to cool.

Peel eggplant and shred or puree, it's up to you. Mince aromatics except
chili together in until fine. Combine liquids and stir to dissolve sugar.

Heat oil in wok, saute aromatics briefly but until fully aromatic, add
liquids. When liquids bubble around the edges, add eggplant and stir to
combine and heat through. Turn off heat, taste and adjust sugar and vinegar,
add sesame oil and stir to combine.

Serve at any temperature, garnished with scallion rings. Can be better the
next day, but cover tightly and chill. Keeps for a few days.

This can be served as a dip for vegetables, etc.

Melba's Jammin said:

In article <[email hidden]>,

Kero HaBe said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

What other things do you like to eat -- meat and vegetable. I think I'd
do a search using, say, three or four ingredients you enjoy eating and
see what turns up.

Me, I'd probably make a vegetable stew ­ a ratatouille-type thang.

Or else roast it and make baba ghanoush.

I often dice up zucchini or eggplant into small cubes and add it to my
huge batches of marinara sauce.

"Kero HaBe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

Maybe I'm remembering the name wrong, but wasn't there a website
ashbysaubergines.com or something like that?

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Kero HaBe said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

What other things do you like to eat -- meat and vegetable. I think I'd
do a search using, say, three or four ingredients you enjoy eating and
see what turns up.

Me, I'd probably make a vegetable stew ­ a ratatouille-type thang.

Or else roast it and make baba ghanoush.

Eggplant Rollatine is yummy!

Slice the eggplants thinly, lengthwise. Fry in a skillet in olive oil until
just soft. Roll them up around a filling of cheese, tucking the ends under
and placing in a casserole. The cheese should be Ricotta, thickened with an
egg. You can add any other grated cheeses you like to it, and also some
greens like chopping spinach or parsley. Be sure to leave a bit of room
between rolls because they will expand slightly as they cook.

Top with your favorite tomato sauce and some more cheese like Parmesan.
Bake until heated through and cheese is melted.

Yummy!

On Wed, 14 Nov 2007 00:02:18 GMT, "Julie Bove" <[email hidden]>

Quoted message said:

Eggplant Rollatine is yummy!

Slice the eggplants thinly, lengthwise. Fry in a skillet in olive oil until
just soft. Roll them up around a filling of cheese, tucking the ends under
and placing in a casserole. The cheese should be Ricotta, thickened with an
egg. You can add any other grated cheeses you like to it, and also some
greens like chopping spinach or parsley. Be sure to leave a bit of room
between rolls because they will expand slightly as they cook.

Top with your favorite tomato sauce and some more cheese like Parmesan.
Bake until heated through and cheese is melted.

Yummy!

I tried that once. I like every ingredient, yet I didn't like *it*.
Go figger. 🙁

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On Nov 13, 7:27 am, Melba's Jammin' <[email hidden]>

Quoted message said:

In article <[email hidden]>,

Kero HaBe said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

What other things do you like to eat -- meat and vegetable. I think I'd
do a search using, say, three or four ingredients you enjoy eating and
see what turns up.

Me, I'd probably make a vegetable stew ­ a ratatouille-type thang.

After reading all these great suggestions and recipes, I prepared to
embark upon a
new kitchen adventure. Alas, upon closer inspection, I found
Aub is now far past his prime. Your "Ratatouille-type thang" along
with, say....
a BBQ'd Skewered Rodent
would produce the perfect dining misadventure.

My thanks to all who shared.
ke

Kero HaBe said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

Poor Man's Caviar... nothing's better. Here is a recipe.

Poor Man's Caviar (Aubergine Caviar)

2 medium aubergines (eggplants)
2 cloves garlic
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
1 tablespoon (optionally) each of parsley, chervil and tarragon, minced
5-6 tablespoons olive oil
a bit of red wine vinegar or lemon juice
salt and pepper to taste

Preheat the oven to 180°C (350°F). Bake the aubergines for about 35
minutes or longer until they are soft and their skin is charred. To
peel, plunge them into cold water and the skin will come off easily.
Alternatively, remove the flesh with a teaspoon. Discard the seeds. Put
into the food processor one after another: garlic, then onions, then
tomatoes and then aubergines, chopping them to a not quite purée-like
consistency and putting in the next component after chopping the
previous one. The 'caviar' should be a tiny bit chunky, not too smooth.
(The classic - and better - method is to chop everything by hand, of
course). Remove everything from the food processor to a mixing bowl and
add 4 tablespoons of olive oil, vinegar, salt and pepper and,
optionally, the minced herbs. Mix together thoroughly. Heat the
remaining olive oil in the skillet over moderate heat and pour in the
aubergine mixture. Bring to the boil, stirring constantly, then turn
the heat to low and simmer until the excessive moisture in the pan has
evaporated. If necessary, add more salt, pepper and vinegar (or lemon
juice). Transfer the 'caviar' to a bowl and chill until ready to serve.
Serve with crusty bread.

Victor

Alden Bugley said:

"Kero HaBe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

An Aubergine was "bestowed" upon me.
What's the best thing to do with it??

Maybe I'm remembering the name wrong, but wasn't there a website
ashbysaubergines.com or something like that?

It is <http://www.aubergines.org/>, which is indeed our own Ashby's
great Web site. However, the question was about the "best" thing to do
with the aubergine, not about "every single imaginable" one. :-)

Victor