eggplant

[silkej58]

i have never cooked eggplant before---what does it mean by paring, do i have to peel it first? Thanks

[Mama Mangia]

Yes - peel your eggplant. Some don't peel them - but I always do - but the skins can taste bitter (the bitterness is just under the skin). The little Japanese eggplants I don't peel - I love those!!

Also many recipes call for salting the eggplant to leach out the water and bitterness - but I don't do that. When frying eggplant (even breaded) it will soak up the oil. For this reason I dip my eggplant slices in egg white to prevent that much oil from being absorbed. Then I dip in my coating. After coating you can place them in the fridge for 30 minutes to "dry" and prevent excess oil from being absorbed also.

If your recipe is for baking a whole eggplant, be sure to puncture the skin in several places so that is does not burst!

[marymoomoo]

I like to salt the eggplant slices just a little, then allow them to dry for about 20 minutes. This helps draw out some the water, which in turn helps the eggplant to fry up crisper. Soggy eggplant=blah.

[simcooks]

I have seen a recipe that calls for deep frying eggplant with cheese. Any recommendations for what type of cheese to use? The recipe I have did not specify.

[honeypsweet]

Can we see the recipe please. That would help us give you an answer.

[Mama Mangia]

When I deep fry eggplant and I am using cheese it depends on how I want it fixed. Mozzarella, provolove, Asiago, Pecorino Romano, Fontina or Fontinella are great used alone or any mixture combined for an Italian taste with a simple tomato or marinara sauce.

For more of a Greek flair I use Feta. I like that with a nice green salad, seving the cheese-topped eggplant on top (like a chicken caesar salad - only using eggplant in place of chicken).

For more of a Mexican flair I use MontereyJack, Pepper Jack or a combination of both. Serve with salsa.

A nice thick slice of eggplant deep fried with just about any type of cheese makes a nice eggplant burger served on a toasted roll.

I also deep fry eggplant "fingers" and wedges as well as slices.

[simcooks]

Can we see the recipe please. That would help us give you an answer.

Here's what I have:
1. Slice eggplant into thick slices. Butterfly each slice.
2. In between each butterflied eggplant, put a piece of cheese.
3. Coat with flour and dip into whisked eggs. Coat with flour again.
4. Deep fry egg plants in hot oil.

Not sure if I can use American or swiss cheese for this?

And thanks Mama Mangia for the suggestions

[Mama Mangia]

You're very welcomed. As far as your recipe goes - you can use any cheese you want and you can season your flour anyway you want.

[Twinmama]

Can you grill eggplant slices?

[Mama Mangia]

Grilled Eggplant

Eggplant
Olive oil
Balsamic vinegar
Herbs of choice
Minced garlic
Salt
Pepper

Slice the eggplant into quarter inch slices lengthwise. Marinate in a baking
dish with olive oil, balsamic vinegar, and your choice of herbs. Add minced
garlic and salt and pepper to taste.
Marinate for about an hour.

Grease and preheat grill.

Grill until soft and browned.
Serve warm.

~~~~~~~~~~~~~

1/2-inch slices of eggplant can cook on the grill in 8 to 10 minutes over a medium direct heat.


a halved medium-sized eggplant can cook in 15 to 18 minutes on the grill.