Eggplant :growing and cooking
- Thread starter POTAWIE
- Start date
I'm just kidding. sorry if it didn't seem like it.POTAWIE said:
Hmmm... raw Tahini (
) is basically the sesame paste. if you really want to enjoy it (and use it with your precious eggplants) you need to slightly process it first.I'm not feeling comfortable sending homemade dishes abroad or generally in the mail, so I'll just buy the best one I can find.
It'll come with the really simple instructions on how to make your own edible Tahini.
You get one on the house. my treat.
I think this has already been mentioned, but my favorite way to have eggplant is deep-fried.
I'm typically very health conscious, and don't eat deep-fried food. But eggplant has a texture that doesn't agree with me, it's too mushy cooked - like avocado (I can't stand that either).
Take your time slicing the eggplant. You want the slices to be no thicker than 1/4" (or like 1/2 cm), ideally like 2-3 mm's. As thin as you can realistically cut it.
I make a wheat beer batter (that's just a beer batter using a hefeweizen, but in a pinch Sam Adams Summer will do). I'd recommend a better wheat beer, like Allagash White or Leffe. Hoegaarden is also good. The batter comes out sweeter than a lager or ale batter, and lighter than a stout or porter batter, as you'd expect.
Actually... I may just make some this week... I haven't done that in a long while!
I'm typically very health conscious, and don't eat deep-fried food. But eggplant has a texture that doesn't agree with me, it's too mushy cooked - like avocado (I can't stand that either).
Take your time slicing the eggplant. You want the slices to be no thicker than 1/4" (or like 1/2 cm), ideally like 2-3 mm's. As thin as you can realistically cut it.
I make a wheat beer batter (that's just a beer batter using a hefeweizen, but in a pinch Sam Adams Summer will do). I'd recommend a better wheat beer, like Allagash White or Leffe. Hoegaarden is also good. The batter comes out sweeter than a lager or ale batter, and lighter than a stout or porter batter, as you'd expect.
Actually... I may just make some this week... I haven't done that in a long while!
Alot of good sounding dishes you guys.
At my home we enjoy eggplant a few ways. Our at-home easy way is half inch to 3/4 inch slices, brushed with olive oil, salt, pepper and stuck under the broiler with dinner, usually fish or whatever cut of beef was on sale that week. You let one side get brown and flip and do the same. Easy as pie and you can eat a ton of it and it's not unhealthy.
Our hands-down favorite method is served in our favorite sushi restaurant. They take the eggplant and fry it in oil till it's VERY tender and than they brush sweet miso paste on it and serve it piping hot. You cut it up a bit and eat it with your chopsticks and it has the consistency of raw fish. It's absolutely amazing this way!
At my home we enjoy eggplant a few ways. Our at-home easy way is half inch to 3/4 inch slices, brushed with olive oil, salt, pepper and stuck under the broiler with dinner, usually fish or whatever cut of beef was on sale that week. You let one side get brown and flip and do the same. Easy as pie and you can eat a ton of it and it's not unhealthy.
Our hands-down favorite method is served in our favorite sushi restaurant. They take the eggplant and fry it in oil till it's VERY tender and than they brush sweet miso paste on it and serve it piping hot. You cut it up a bit and eat it with your chopsticks and it has the consistency of raw fish. It's absolutely amazing this way!
If you slice the eggplants real thick, salt them overnight, dip them in egg and then fry 'em. you won't be disappointment.POTAWIE said:That's really nice of you Omri
I've never looked for sesame seeds before but I'm sure I can find some. I plan on roasting a bunch of chiles and eggplant probably tonight if we get a break from the crazy rain. I gotta try making some snacks for Canada day tomorrow
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You could that, but a nice thick eggwash would be killer. Mixing some kind of grana cheese into the egg would be unreal! A pecorino might be too bold, but a parmigiano-reggiano would set it off right with alot of black pepper. Or let the cheese get nice and crusty on there to get that fried cheese flavor...maybe a little chili oil drizzled afterward.POTAWIE said:
I'm officially hungry now.
NatGreenMeds
Banned
Sickmont said:
Damn man! That sounds really good. There's only two times I'll ever eat lamb.
When I'm alone or with someone.
I love it really, really rare. Just warm in the middle.
Heaven in every bite. I've prolly eaten a flock of em.
I only like lamb with one thing; other food.
I'm grillin' some big chile hybrids and eggplants tomorrow. I tried some samples today, I just finished peelin' and they look and smell great. The chiles I plan on stuffing with cheese and homemade smoked terriyaki bacon. The eggplant I plan on making a dip and also frying some Omri style. I just ate but am so hungry just thinkin' about it. What do you think about peppers stuffed with eggplant, or at least an eggplant based stuffing?