I had never made eggplant until a friend recommended I try baba ganoush. It was amazing. I used the Serious Eats recipe-- roasted eggplant, tahini, garlic, lemon juice, olive oil, and salt,...
I had never made eggplant until a friend recommended I try baba ganoush. It was amazing. I used the Serious Eats recipe-- roasted eggplant, tahini, garlic, lemon juice, olive oil, and salt, blended up and served with tortilla chips, pita, and crunchy vegetable sticks. Scrape-the-bowl delicious.
Baba Ganoush is so good! Whenever I'm grilling, I make a point to grab an eggplant to throw on there because of how smokey flavors really boost the flavors! What I recently discovered is that...
Baba Ganoush is so good! Whenever I'm grilling, I make a point to grab an eggplant to throw on there because of how smokey flavors really boost the flavors! What I recently discovered is that there are some cool variations based on the country or region and Middle Eats has a great video covering Egyptian and Syrian variations. The Syrian was a favorite for me because the pomegranate molasses really compliments the eggplant.
Ooh, I'm going to have to see if I can find pomegranate molasses, that sounds amazing. I love pomegranate. I wish I had a grill! I have to settle for just roasting mine. Although maybe if I...
Ooh, I'm going to have to see if I can find pomegranate molasses, that sounds amazing. I love pomegranate.
I wish I had a grill! I have to settle for just roasting mine. Although maybe if I charred them on the burner....
See if you have a middle eastern market nearby. I was honestly surprised that there was one close to me and I ended up buying an assortment of delicious ingredients! You can also try reducing...
See if you have a middle eastern market nearby. I was honestly surprised that there was one close to me and I ended up buying an assortment of delicious ingredients! You can also try reducing pomegranate juice if you want a quick alternative to ordering it online
I live in an area with loads of ethnic markets, including a new one I tried last week that had just about everything, so I have high hopes of them having it there. The trick will be the actual...
I live in an area with loads of ethnic markets, including a new one I tried last week that had just about everything, so I have high hopes of them having it there. The trick will be the actual finding of it somewhere in the aisles....
This is also my very favorite eggplant dish! The most important, the absolute most important thing, is that smoke flavor. I had it plenty of times in the past with very little smoky flavor, but...
This is also my very favorite eggplant dish! The most important, the absolute most important thing, is that smoke flavor. I had it plenty of times in the past with very little smoky flavor, but the first time I had some with extreme smoky flavor, it blew my mind. I now make it myself and it’s super easy too.
Fire up charcoal grill
Place eggplants directly on blazing coals (it won’t catch on fire)
Turn it a couple of times until the skin is charred, broken and the inside is boiling
Take them out of the grill
Place in bowl and seal it, this way the skin comes loose
After 5-10 minutes you’ll be able to peel off the skin bit by bit
1.) Slice up eggplant, zucchini, and yellow squash as if you're making a bunch of half-dollar coins. 2.) Grill them until charred, but not burnt 3.) Layer them all in a baking dish. Between each...
1.) Slice up eggplant, zucchini, and yellow squash as if you're making a bunch of half-dollar coins.
2.) Grill them until charred, but not burnt
3.) Layer them all in a baking dish. Between each layer, add minced garlic, salt, parsley, and soak in olive oil/balsamic vinegar. Like - a lot of oil/vinegar (don't be cheap)
4.) Cover the dish and let it sit in the fridge for about 2 hrs.
Just last night I had a beautiful eggplant lasagne. I used eggplant strips instead of pasta — sliced longways, drizzled with oil, sprinkled with a garlic/onion/herb/chilli spice mix and roasted...
Just last night I had a beautiful eggplant lasagne. I used eggplant strips instead of pasta — sliced longways, drizzled with oil, sprinkled with a garlic/onion/herb/chilli spice mix and roasted until soft, then build lasagne as usual.
Last week we also made an incredible moussaka. The recipe wasn’t traditional (we didn’t realise until after) but still so good. I won’t link it because it can probably be even better!
I made a really nice curry. Heat oil in a big pan, add mustard seed, cumin seed, cardamom seed (a couple of tsp or so of each) and cook until the seeds start to jump in the pan. Then add one chilli if you like spice, diced eggplant and a couple of chopped tomatoes. I also added some pumpkin we had to used up but you could add any other veg, it’s quite versatile. Then cook down until the eggplant is stewed.
I have also been cooking them as described above for the lasagne and having a slice in a sandwich. (
We kept getting eggplants in our veggie box delivery so I had to get creative! I started off liking eggplant but not loving it, and now I hope to get one in every veggie box :)
I love eggplant lasagna. But I gotta stress - the pre-roasting part is very important - the drier it gets, the nicer the texture afterwards as part of the lasagna.
I love eggplant lasagna. But I gotta stress - the pre-roasting part is very important - the drier it gets, the nicer the texture afterwards as part of the lasagna.
Yes definitely, my personal preference is to get it dry and soft but before any part goes too crispy - then it’s easier to cut through and bite into. Edit: roasting might have been the wrong word...
Yes definitely, my personal preference is to get it dry and soft but before any part goes too crispy - then it’s easier to cut through and bite into.
Edit: roasting might have been the wrong word actually, it’s more baked. I do it at a lower temp than roasting
I work at a farm/market and sell eggplant (among other things), so lately I've been suggesting this: https://www.bonappetit.com/recipe/caramelized-tofu-with-soy-braised-eggplant-recipe (potential...
I work at a farm/market and sell eggplant (among other things), so lately I've been suggesting this:
On a somewhat related note, trying to make this without the sugar and oil was what made me realize that I don't actually like eggplant. It was a very disappointing experiment.
On a somewhat related note, trying to make this without the sugar and oil was what made me realize that I don't actually like eggplant. It was a very disappointing experiment.
Just wanted to say thanks for the suggestion. I tried this recipe last night and it went over really well. The recipe was simple enough to execute easily for a weeknight meal and the entire family...
Just wanted to say thanks for the suggestion. I tried this recipe last night and it went over really well. The recipe was simple enough to execute easily for a weeknight meal and the entire family enjoyed it.
I'm glad to hear it was well received! When I made it I used mini eggplants, so all I really had to do was halve them which cut down on the prep time too
recipe
I'm glad to hear it was well received! When I made it I used mini eggplants, so all I really had to do was halve them which cut down on the prep time too
Stuffed eggplant is a popular Spanish dish. https://spanishsabores.com/stuffed-eggplant-recipe-berenjenas-rellenasstuffed-eggplant-recipe-berenjenas-rellenas/ That's the first link searching for...
Slice, salt a ton, wait 20 minutes so it pulls out bitterness, wash it all off, rub spices in it, wait 20 minutes, fry like pancakes, dice, throw into whatever else you've been cooking.
Slice, salt a ton, wait 20 minutes so it pulls out bitterness, wash it all off, rub spices in it, wait 20 minutes, fry like pancakes, dice, throw into whatever else you've been cooking.
Depends on your palate and the variety. The ones I have access to are rich in phenolic acids as far as my taste buds can tell. Frankly, even if they weren't, the salt-water diffusion still helps...
Depends on your palate and the variety. The ones I have access to are rich in phenolic acids as far as my taste buds can tell. Frankly, even if they weren't, the salt-water diffusion still helps with both flavor and friability.
I’m not sure. Certainly the big dark purple ones don’t need salting any more - I find most of them to be quite sweet (and actually salting them can make them unpleasantly salty). I don’t think the...
I’m not sure. Certainly the big dark purple ones don’t need salting any more - I find most of them to be quite sweet (and actually salting them can make them unpleasantly salty). I don’t think the smaller finger varieties were as bitter to begin with, and I’m not sure how they are now as I never buy them!
I find they still need some sort of prep. Not as much as I remember them needing about 10-15 years ago, but if I don't either salt soak them or pre-fry them, they just have a stranger flavor
I find they still need some sort of prep. Not as much as I remember them needing about 10-15 years ago, but if I don't either salt soak them or pre-fry them, they just have a stranger flavor
Maybe we get a slightly different variety than the US or perhaps our eggplants are much fresher (old ones are more bitter) because I have a good palate for sensing bitterness and I don’t find this...
Maybe we get a slightly different variety than the US or perhaps our eggplants are much fresher (old ones are more bitter) because I have a good palate for sensing bitterness and I don’t find this at all!
I want to reply to this stating my thoughts and opinions, but my problem is that I can't find my original comment. And I have experienced a few weird options for eggplant, now that I'm in a...
I want to reply to this stating my thoughts and opinions, but my problem is that I can't find my original comment. And I have experienced a few weird options for eggplant, now that I'm in a different area in the US. But this is a regional thing, and I can't even easily figure how to return to the topic, aside from seeing your comment.
I guess I just need to post something in Tildes to do so.
Our favorite eggplant dish is baingan bharta. Unfortunately, I don't know how to make it at home yet, though it's on the list. Looking up the dish by that name should give you several ideas, or...
Our favorite eggplant dish is baingan bharta. Unfortunately, I don't know how to make it at home yet, though it's on the list. Looking up the dish by that name should give you several ideas, or you can try it out at a local Indian restaurant.
Haven't seen it mentioned yet, so I recommend checking out imam bayildi. Aside from eating melanzani antipasti this has to be my favourite way to enjoy eggplants.
Haven't seen it mentioned yet, so I recommend checking out imam bayildi.
Aside from eating melanzani antipasti this has to be my favourite way to enjoy eggplants.
The Sicilians love their aubergine/eggplant with cheese (Parmigiana di Melanzane) and in caponata. Caponata is one of those odd dishes that's delicious even if you don't like any of the...
The Sicilians love their aubergine/eggplant with cheese (Parmigiana di Melanzane) and in caponata. Caponata is one of those odd dishes that's delicious even if you don't like any of the ingredients (so DO NOT leave out the olives).
Zaalouk is a good option, I'll use it as a dip with some like toasted pita and hummus and call it dinner. Roasted eggplant just pairs really well with tomato-based sauces/dishes.
Zaalouk is a good option, I'll use it as a dip with some like toasted pita and hummus and call it dinner. Roasted eggplant just pairs really well with tomato-based sauces/dishes.
I like deep fried sliced and breaded eggplants, sort of schnitzels but eggplants instead of meat and oil instead of lard. Delicious. Also like cubing the eggplant and stirfrying it with onions,...
I like deep fried sliced and breaded eggplants, sort of schnitzels but eggplants instead of meat and oil instead of lard. Delicious.
Also like cubing the eggplant and stirfrying it with onions, bell peppers, garlic, and cheese - lots of cheese. Great to join accompany some other dish, specially good with meat.
Chop into cubes Toss in a buttload of smoked paprika, salt and olive oil Roast for 20 minutes Sprinkle on top of pasta with red sauce. Tastes extra good if you grate a courgette/zucchini into the...
Chop into cubes
Toss in a buttload of smoked paprika, salt and olive oil
Roast for 20 minutes
Sprinkle on top of pasta with red sauce. Tastes extra good if you grate a courgette/zucchini into the sauce, while you're cooking it.
For a Eastern European dish, try "eggplant salad". It's similar to Baba ganoush in that you char whole eggplants and then finely mince them, adding salt, diced onions and optionally but highly...
For a Eastern European dish, try "eggplant salad". It's similar to Baba ganoush in that you char whole eggplants and then finely mince them, adding salt, diced onions and optionally but highly recommended, homemade mayo.
Serve as a spread over fresh bread, goes wonderfully with tomatoes.
ETA: just remembered about zacusca and its variations.
Any chance that this dish is sometimes referred to as vegetable/eggplant "caviar"? I'm familiar with an Ukrainian recipe that sounds pretty similar and is even alluded to as a baba ghanoush...
Any chance that this dish is sometimes referred to as vegetable/eggplant "caviar"? I'm familiar with an Ukrainian recipe that sounds pretty similar and is even alluded to as a baba ghanoush cousin. The only difference is the fat is sunflower oil instead of mayonnaise, given that sunflower oil is a huge ordeal in their cuisine.
There's another variation from an old 1929 Ukrainian cookbook that also sounds similar, but they mash it with butter. I just love how regions that are nearby neighbors end up having similar recipes that play off of each other, with their own unique substitutions based on local preferences!
Hmmm, not in my region, no. Just "eggplant salad", sometimes even "eggplants". Me too! And it's not limited to food, other traditions even though similar vary slightly from country to country and...
Any chance that this dish is sometimes referred to as vegetable/eggplant "caviar"?
Hmmm, not in my region, no. Just "eggplant salad", sometimes even "eggplants".
I just love how regions that are nearby neighbors end up having similar recipes that play off of each other, with their own unique substitutions based on local preferences!
Me too! And it's not limited to food, other traditions even though similar vary slightly from country to country and even region to region.
For specifically East Asian flavors, I'm a fan of: Soy glazed eggplant donburi and Mabo Nasu (I haven't used this recipe in particular but linking for reference) and Gochujang glazed eggplant
For specifically East Asian flavors, I'm a fan of:
I literally made that mabo nasu recipe two nights ago and highly recommend it! I've yet to find a recipe on Justonecookbook that wasn't a hit, honestly. It's made living and cooking in Japan so...
I literally made that mabo nasu recipe two nights ago and highly recommend it! I've yet to find a recipe on Justonecookbook that wasn't a hit, honestly. It's made living and cooking in Japan so much easier.
This one might be a bit out there, but I always loved when my mother-in-law would make it. French Fried Eggplant with powdered sugar; made popular by Galatoire's restaurant in New Orleans. Recipes...
This one might be a bit out there, but I always loved when my mother-in-law would make it. French Fried Eggplant with powdered sugar; made popular by Galatoire's restaurant in New Orleans. Recipes vary online, but in general fry your eggplant as normal and then add a slight dusting of powdered sugar on top. Like a tasty eggplant beignet! It makes for a great appetizer that will convince even eggplant haters that it can be good; the magic of grease and sugar!
I had never made eggplant until a friend recommended I try baba ganoush. It was amazing. I used the Serious Eats recipe-- roasted eggplant, tahini, garlic, lemon juice, olive oil, and salt, blended up and served with tortilla chips, pita, and crunchy vegetable sticks. Scrape-the-bowl delicious.
Baba Ganoush is so good! Whenever I'm grilling, I make a point to grab an eggplant to throw on there because of how smokey flavors really boost the flavors! What I recently discovered is that there are some cool variations based on the country or region and Middle Eats has a great video covering Egyptian and Syrian variations. The Syrian was a favorite for me because the pomegranate molasses really compliments the eggplant.
Ooh, I'm going to have to see if I can find pomegranate molasses, that sounds amazing. I love pomegranate.
I wish I had a grill! I have to settle for just roasting mine. Although maybe if I charred them on the burner....
See if you have a middle eastern market nearby. I was honestly surprised that there was one close to me and I ended up buying an assortment of delicious ingredients! You can also try reducing pomegranate juice if you want a quick alternative to ordering it online
I live in an area with loads of ethnic markets, including a new one I tried last week that had just about everything, so I have high hopes of them having it there. The trick will be the actual finding of it somewhere in the aisles....
This is also my very favorite eggplant dish! The most important, the absolute most important thing, is that smoke flavor. I had it plenty of times in the past with very little smoky flavor, but the first time I had some with extreme smoky flavor, it blew my mind. I now make it myself and it’s super easy too.
In lieu of a coal grill or barbecue, you can add some smoked paprika powder for a bit of smokey taste.
1.) Slice up eggplant, zucchini, and yellow squash as if you're making a bunch of half-dollar coins.
2.) Grill them until charred, but not burnt
3.) Layer them all in a baking dish. Between each layer, add minced garlic, salt, parsley, and soak in olive oil/balsamic vinegar. Like - a lot of oil/vinegar (don't be cheap)
4.) Cover the dish and let it sit in the fridge for about 2 hrs.
5.) Serve and eat cold. It's incredible
Is there a name for this dish?
I forget off the top of my head. My Dad taught me how to make it. I do know that's an old dish from Ancient Rome.
Ratatouille! Mix it with tomatos, zucchini, squash, and peppers. Put in some herbs de Provence and stew a bit.
Just last night I had a beautiful eggplant lasagne. I used eggplant strips instead of pasta — sliced longways, drizzled with oil, sprinkled with a garlic/onion/herb/chilli spice mix and roasted until soft, then build lasagne as usual.
Last week we also made an incredible moussaka. The recipe wasn’t traditional (we didn’t realise until after) but still so good. I won’t link it because it can probably be even better!
I made a really nice curry. Heat oil in a big pan, add mustard seed, cumin seed, cardamom seed (a couple of tsp or so of each) and cook until the seeds start to jump in the pan. Then add one chilli if you like spice, diced eggplant and a couple of chopped tomatoes. I also added some pumpkin we had to used up but you could add any other veg, it’s quite versatile. Then cook down until the eggplant is stewed.
I have also been cooking them as described above for the lasagne and having a slice in a sandwich. (
We kept getting eggplants in our veggie box delivery so I had to get creative! I started off liking eggplant but not loving it, and now I hope to get one in every veggie box :)
I love eggplant lasagna. But I gotta stress - the pre-roasting part is very important - the drier it gets, the nicer the texture afterwards as part of the lasagna.
Yes definitely, my personal preference is to get it dry and soft but before any part goes too crispy - then it’s easier to cut through and bite into.
Edit: roasting might have been the wrong word actually, it’s more baked. I do it at a lower temp than roasting
I work at a farm/market and sell eggplant (among other things), so lately I've been suggesting this:
https://www.bonappetit.com/recipe/caramelized-tofu-with-soy-braised-eggplant-recipe
(potential pay wall issue)
I added some Chinese sausage when I made it, which was tasty
On a somewhat related note, trying to make this without the sugar and oil was what made me realize that I don't actually like eggplant. It was a very disappointing experiment.
Just wanted to say thanks for the suggestion. I tried this recipe last night and it went over really well. The recipe was simple enough to execute easily for a weeknight meal and the entire family enjoyed it.
I'm glad to hear it was well received! When I made it I used mini eggplants, so all I really had to do was halve them which cut down on the prep time too
Stuffed eggplant is a popular Spanish dish.
https://spanishsabores.com/stuffed-eggplant-recipe-berenjenas-rellenasstuffed-eggplant-recipe-berenjenas-rellenas/
That's the first link searching for it, but it's pretty easy to make. Left over filling can be served with pasta too.
I love these two recipes from Woks of Life:
Chinese eggplant with garlic sauce
Eggplant with Thai basil and chicken
Slice, salt a ton, wait 20 minutes so it pulls out bitterness, wash it all off, rub spices in it, wait 20 minutes, fry like pancakes, dice, throw into whatever else you've been cooking.
This is really not necessary any more. Eggplants aren’t bitter like they used to be! (Ditto Brussel sprouts).
Bitterness aside, if you're going to fry them the salting helps pull out quite a bit of water.
Sure, as with any veg. It’s not always desirable, though, so knowing it’s not necessary for flavour gives you more options for the way you prep it :)
Depends on your palate and the variety. The ones I have access to are rich in phenolic acids as far as my taste buds can tell. Frankly, even if they weren't, the salt-water diffusion still helps with both flavor and friability.
Are there certain varieties or most of them now ?
I’m not sure. Certainly the big dark purple ones don’t need salting any more - I find most of them to be quite sweet (and actually salting them can make them unpleasantly salty). I don’t think the smaller finger varieties were as bitter to begin with, and I’m not sure how they are now as I never buy them!
I find they still need some sort of prep. Not as much as I remember them needing about 10-15 years ago, but if I don't either salt soak them or pre-fry them, they just have a stranger flavor
Maybe we get a slightly different variety than the US or perhaps our eggplants are much fresher (old ones are more bitter) because I have a good palate for sensing bitterness and I don’t find this at all!
I want to reply to this stating my thoughts and opinions, but my problem is that I can't find my original comment. And I have experienced a few weird options for eggplant, now that I'm in a different area in the US. But this is a regional thing, and I can't even easily figure how to return to the topic, aside from seeing your comment.
I guess I just need to post something in Tildes to do so.
If you click ‘parent’ at the top of my reply next to my name it’ll take you to the spot in the thread with our conversation :)
Thank you, my mind has been blown by a simple thing I never really liked (parent, that is :)
Our favorite eggplant dish is baingan bharta. Unfortunately, I don't know how to make it at home yet, though it's on the list. Looking up the dish by that name should give you several ideas, or you can try it out at a local Indian restaurant.
Bookmarking this so I can come back and give you a good answer when i have time. (Spoilers: it's easy)
Haven't seen it mentioned yet, so I recommend checking out imam bayildi.
Aside from eating melanzani antipasti this has to be my favourite way to enjoy eggplants.
The Sicilians love their aubergine/eggplant with cheese (Parmigiana di Melanzane) and in caponata. Caponata is one of those odd dishes that's delicious even if you don't like any of the ingredients (so DO NOT leave out the olives).
https://www.bbcgoodfood.com/recipes/melanzane-parmigiana
https://www.lacucinaitaliana.com/recipe/sides-and-vegetables/classic-caponata?refresh_ce=
Zaalouk is a good option, I'll use it as a dip with some like toasted pita and hummus and call it dinner. Roasted eggplant just pairs really well with tomato-based sauces/dishes.
I like deep fried sliced and breaded eggplants, sort of schnitzels but eggplants instead of meat and oil instead of lard. Delicious.
Also like cubing the eggplant and stirfrying it with onions, bell peppers, garlic, and cheese - lots of cheese. Great to join accompany some other dish, specially good with meat.
For a Eastern European dish, try "eggplant salad". It's similar to Baba ganoush in that you char whole eggplants and then finely mince them, adding salt, diced onions and optionally but highly recommended, homemade mayo.
Serve as a spread over fresh bread, goes wonderfully with tomatoes.
ETA: just remembered about zacusca and its variations.
Any chance that this dish is sometimes referred to as vegetable/eggplant "caviar"? I'm familiar with an Ukrainian recipe that sounds pretty similar and is even alluded to as a baba ghanoush cousin. The only difference is the fat is sunflower oil instead of mayonnaise, given that sunflower oil is a huge ordeal in their cuisine.
There's another variation from an old 1929 Ukrainian cookbook that also sounds similar, but they mash it with butter. I just love how regions that are nearby neighbors end up having similar recipes that play off of each other, with their own unique substitutions based on local preferences!
Hmmm, not in my region, no. Just "eggplant salad", sometimes even "eggplants".
Me too! And it's not limited to food, other traditions even though similar vary slightly from country to country and even region to region.
Omelette
https://food52.com/recipes/23933-tortang-talong-filipino-eggplant-omelet
https://www.liveeatlearn.com/tortang-talong/
For specifically East Asian flavors, I'm a fan of:
Soy glazed eggplant donburi and
Mabo Nasu (I haven't used this recipe in particular but linking for reference) and
Gochujang glazed eggplant
I’ll second the mabo nasu. This Cooking with Dog recipe is a fun and easy way to give it a try. Home style Japanese cooking.
I literally made that mabo nasu recipe two nights ago and highly recommend it! I've yet to find a recipe on Justonecookbook that wasn't a hit, honestly. It's made living and cooking in Japan so much easier.
Eggplant parmesan is always a welcome dish in my home. And what you don't eat, the next meal can be eggplant parmesan sandwiches.
This one might be a bit out there, but I always loved when my mother-in-law would make it. French Fried Eggplant with powdered sugar; made popular by Galatoire's restaurant in New Orleans. Recipes vary online, but in general fry your eggplant as normal and then add a slight dusting of powdered sugar on top. Like a tasty eggplant beignet! It makes for a great appetizer that will convince even eggplant haters that it can be good; the magic of grease and sugar!
I could imagine eggplant tasting nice in a stir fry.
I’m generally not a huge fan of eggplant, but I like this recipe for black pepper tofu and eggplant from Smitten Kitchen.
Eggplant potatoes (Gujarati dish)