Eggplant redux

Discussion in 'Food and nutrition' started by Whansami, Jan 27, 2004.

  1. Whansami

    Whansami Guest

    Okay, I'm the one who was trying to make the custardy eggplant, but had the oven too low. Tonight, I
    tried again, with the oven at 475. A bit more custardy, but still yellow, whereas the ones I had at
    the dinner were that greyish color eggplant gets sometimes.

    My husband suggested that they were steamed, but it seemed to me that they were served on the same
    large baking pan that they were baked on, because none of them were misshapen. So, I was
    wondering.... does anyone know if steaming in the oven works? Could I put a big casserole in the
    oven and them, once the water boils put in the baking sheet of eggplant?

    Now I'm REALLY curious as to how to make these!

    Sheila
     
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  2. On 28 Jan 2004 00:53:16 GMT, [email protected] (WhansaMi) wrote:

    >Okay, I'm the one who was trying to make the custardy eggplant, but had the oven too low. Tonight,
    >I tried again, with the oven at 475. A bit more custardy, but still yellow, whereas the ones I had
    >at the dinner were that greyish color eggplant gets sometimes.
    >
    >My husband suggested that they were steamed, but it seemed to me that they were served on the same
    >large baking pan that they were baked on, because none of them were misshapen. So, I was
    >wondering.... does anyone know if steaming in the oven works? Could I put a big casserole in the
    >oven and them, once the water boils put in the baking sheet of eggplant?
    >
    >Now I'm REALLY curious as to how to make these!
    >
    Possibly a zapper?

    Rodney Myrvaagnes J36 Gjo/a

    Entering your freshman dorm for the first time, and seeing an axe head come through the door on
    your right.
     
  3. Mark Shaw

    Mark Shaw Guest

    In article <[email protected]>,
    [email protected] (WhansaMi) wrote:
    >Okay, I'm the one who was trying to make the custardy eggplant, but had the oven too low. Tonight,
    >I tried again, with the oven at 475. A bit more custardy, but still yellow, whereas the ones I had
    >at the dinner were that greyish color eggplant gets sometimes.

    Your problem is that you're actually cooking eggplant, instead of putting it directly into the
    compost bin.

    HTH!

    --
    Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
    ========================================================================
    "How can any culture that has more lawyers than butchers call itself a civilization?" - Alton Brown
     
  4. WhansaMi a écrit :

    > Okay, I'm the one who was trying to make the custardy eggplant, but had the oven too low. Tonight,
    > I tried again, with the oven at 475. A bit more custardy, but still yellow, whereas the ones I had
    > at the dinner were that greyish color eggplant gets sometimes.
    >
    > My husband suggested that they were steamed, but it seemed to me that they were served on the same
    > large baking pan that they were baked on, because none of them were misshapen. So, I was
    > wondering.... does anyone know if steaming in the oven works? Could I put a big casserole in the
    > oven and them, once the water boils put in the baking sheet of eggplant?
    >
    > Now I'm REALLY curious as to how to make these!

    IMO, steam first, on the stovetop (steam the slices, approx. 8 min.), then grill. I always steam
    eggplant if I'm going to pan-fry of grill it, and the results are awesome.

    Nathalie in Switzerland
     
  5. Whansami

    Whansami Guest

    >WhansaMi a écrit :
    >
    >> Okay, I'm the one who was trying to make the custardy eggplant, but had the oven too low.
    >> Tonight, I tried again, with the oven at 475. A bit more custardy, but still yellow, whereas the
    >> ones I had at the dinner were that greyish color eggplant gets sometimes.
    >>
    >> My husband suggested that they were steamed, but it seemed to me that they
    >were
    >> served on the same large baking pan that they were baked on, because none
    >of
    >> them were misshapen. So, I was wondering.... does anyone know if steaming
    >in
    >> the oven works? Could I put a big casserole in the oven and them, once
    >the
    >> water boils put in the baking sheet of eggplant?
    >>
    >> Now I'm REALLY curious as to how to make these!
    >
    >IMO, steam first, on the stovetop (steam the slices, approx. 8 min.), then grill. I always steam
    >eggplant if I'm going to pan-fry of grill it, and the results are awesome.
    >
    >Nathalie in Switzerland

    Ooohhh.. thank you!!

    Sheila
     
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