Eggplant question

A toaster oven will be tough-Eggplant needs to be cooked not toasted. Try
home.att.netAll Recipes.htmOpen ↗ for some ideas.

(Scopophobic) said:

I love the stuff when I eat it at a restaraunt but I think I have thrown out more than I have even
attempted to cook. I just bought one again today and a whole slew of other vegetables. I don't have
any good pans or even an oven. But I have a toaster oven. Is that good enough? And is there
anything else I can do with it while its in there?

On 17 Dec 2003 03:28:19 GMT, [email hidden] (Scopophobic)

Quoted message said:

I love the stuff when I eat it at a restaraunt but I think I have thrown out more than I have even
attempted to cook. I just bought one again today and a whole slew of other vegetables. I don't have
any good pans or even an oven. But I have a toaster oven. Is that good enough? And is there
anything else I can do with it while its in there?

You can fry some slices of eggplant, then top them with a slice of tomato and a slice of mozzarella,
plus some oregano, then pop them into the toaster oven to melt the cheese. That would probably taste
pretty decent.

Quoted message said:

I love the stuff when I eat it at a restaraunt but I think I have thrown out more than I have even
attempted to cook. I just bought one again today and a whole slew of other vegetables. I don't have
any good pans or even an oven. But I have a toaster oven. Is that good enough? And is there
anything else I can do with it while its in there?

I like to cut the eggplant length-wise and length-wise again. Drizzle each (or brush on) with olive
oil...just a little. Put on a foil-lined pan and bake at about 375 till the inside gets soft. (About
35 min. or so.) Remove from the oven and with a spoon, mash down the inside so you've made a "boat"
with the eggplant wedge. Now chop up a tomato, some parsley, garlic, and add about 1/2 tsp. dried
oregano, some salt and pepper and about a tablespoon or two of pine nuts. Drizzle about 4 T. of
olive oil into the mix. Spoon this into the "boats" and top with chunks of goat cheese. Put back in
the oven for about 20 minutes or till the goat cheese melts a bit. I love these guys.

Do you remove the seeds first?

Quoted message said:

I like to cut the eggplant length-wise and length-wise again. Drizzle each (or brush on) with olive
oil...just a little. Put on a foil-lined pan and bake at about 375 till the inside gets soft.
(About 35 min. or so.) Remove from the oven and with a spoon, mash down the inside so you've made a
"boat" with the eggplant wedge. Now chop up a tomato, some parsley, garlic, and add about
1/2 tsp. dried oregano, some salt and pepper and about a tablespoon or two of pine nuts. Drizzle
about 4 T. of olive oil into the mix. Spoon this into the "boats" and top with chunks of goat
cheese. Put back in the oven for about 20 minutes or till the goat cheese melts a bit. I love
these guys.

On 21 Dec 2003 04:27:28 GMT, [email hidden] (Nancree) wrote:

(Quoting someone who wrote)

Quoted message said:

Quoted message said:

I like to cut the eggplant length-wise and length-wise again. Drizzle each (or brush on) with
olive oil...just a little. Put on a foil-lined pan and bake at about 375 till the inside gets
soft. (About 35 min. or so.) Remove from the oven and with a spoon, mash down the inside so you've
made a "boat" with the eggplant wedge. Now chop up a tomato, some parsley, garlic, and add about
1/2 tsp. dried oregano, some salt and pepper and about a tablespoon or two of pine nuts. Drizzle
about 4 T. of olive oil into the mix. Spoon this into the "boats" and top with chunks of goat
cheese. Put back in the oven for about 20 minutes or till the goat cheese melts a bit. I love
these guys.

Quoted message said:

Do you remove the seeds first?

Are you kidding? If I didn't recognize your name... :-)

Of course, I'm always learning something new, but are there *any* eggplant recipes that include
removing the seeds? How *would* one remove the seeds, other than scooping out most of the flesh?

BTW, the egglant 'boats' sound quite interesting.