Eggplant-zucchini-soaking

[lizgirl]

My mother used to make eggplant and I never liked it. But I wondered if she ever made it right? I ate these small baby eggplants and liked them. So I am wondering about trying the larger eggplants out and how to make them taste right? Can you tell me about the need for soaking it? Should it be overnight or just a few hours? How much salt to add? Can marinading it make it taste better?

I also have the same question about zucchini about soaking it? How long?
I read that this is best to do if you are going to fry it. I stir fried zucchini but not to make it golden.

The bitter taste in the eggplant kills me. Is there a way to make this so that this flavor doesn't jump out at you?

[Mama Mangia]

first of all the smaller eggplant do taste much better - much less bitterness to them. Buy the small ones for the taste you want.

If you are going to salt them - they only need to sit 10 to 15 minutes - I don't bother with that step at all.

I never soak zucchini - no reason to. And I fry it quite a bit.

Eggplant Marinade

1 eggplant (1lb.)
1/2 tsp. oregano
1 tsp. parsley
1 tsp. basil
1 tsp. mixed spices
1/3 cup extra virgin olive oil
3 garlic cloves, sliced
1/2 fresh green pepper (without seeds)
1/2 fresh red pepper (without seeds)
2/3 cups wine vinegar


Set out 1 quart size, screw-top jar. Wash, pare eggplant; slice very thin. Arrange slices in large bowl with a sprinkling of salt on each round. Cover bowl with plastic wrap and put a plate on top of plastic wrap and weigh down wit a heavy object to get the water out of the eggplant. Let stand about 3 hours. When ready, squeeze eggplants and cut slices into strips. Place into large bowl. Add seasonings and diced fresh peppers. Mix well. Add vinegar and olive oil. Mix again. Season again to taste. Put mixture into quart, screw-top jar. Store in refrigerator, at least 24 hours before serving. Serve cold.

MARINATED JAPANESE EGGPLANT

5 Japanese eggplant
1 tbsp. sesame oil
1 tsp. grated ginger
1 tbsp. vinegar
1 1/2 tbsp. soy sauce
1 tsp. sugar
1 tsp. mirin
Pinch of salt

Wash and trim eggplant ends. Steam eggplants for 10 minutes or until barely soft. Cut into bite size strips. Sprinkle pinch of salt.

Combine sesame oil, ginger, vinegar, soy sauce, mirin and sugar in a bowl. Mix well until sugar is dissolved. Chill and marinate eggplants for overnight.


To marinate before grilling - try your favorite Italian or vinaigrette dressing if you want.

[Cook Chatty Cathy]

Lizgirl,
I have never soaked my eggplant or zuccini, although I know there are some people that do so. I feel they have enough moisture built into them as it is.

I believe if you fix the eggplant for any recipe you may get better results if you were to peel it before using in a recipe. The skin gives off a little bitter flavor, and when I was a kid I hated it. Now I love eggplant, it's amazing how we begin to cook our own foods to our own tastes and Wa-la our whole attitude toward a particular food changes! Zuccini to be fried should be dried off and you would not want to soak them at all, the drier they are the better the batter will adhere to them for frying!

There are so many good nutrients in veggies and I do not believe soaking them helps to retain nutritional value, but will only lend in the nutrients leeching out into the water you would saok them in.

My mother was a very inept cook to say the least, but she had some dishes that I loved! But her eggplant...well it left alot to be desired! I bet with a little time and expierementing on your part you will master these veggies and one day love them. Somewhere in the vegetable section I posted a recipe for a zuccini & tomato dish that I make, when I first started making it it was an instant hit with my kids, maybe you can give it a try and see if it is something you & yours might like.

CCCathy

P.S. The recipe I was speaking of that is posted in the vegetable forum section is called "Nanny's Zuccini" if you should want to give it a shot.

[lizgirl]

I am so glad you both posted on the eggplant. Maybe that is why I never liked the eggplant because it was soaked and mushy. You know when it is fried it smell so darn good! That is why I want to try to make it. If I have to go baby at last resort then I will. But I want to try the larger ones.

So great for those recipes too! I want to try them. Well, between the eggs and eggplant I will be buisy for a bit. huh? My mom made good soup, and she wouldn't share what she did with her broth. Was really good but I can't live off of soup.

[Mama Mangia]

The bigger eggplants usually call for peeling in my book - just as Cathy says. Those little ones are so good you don't have to peel them.

Slice your eggplant in 1/4-inch slices; dip in egg, dredge in seasoned bread crumbs, fry in olive oil with garlic. Eat as is, or top with sauce or melt some Italian cheese on the slices and cover with sauce - use for eggplant lasagna - just layer with cheese and sauce, etc.

[Cook Chatty Cathy]

Hi Mama,

You just reminded me of eggplant parmesan! I had totally forget about making it the way that you just mentioned! And I LOVE it!!!

Thanks a million, Cathy

P.S. I SHOULD BE A VEGETARIAN - I LOVE MY VEGGIES!!!

[Mama Mangia]

Surprised?? Usually when you hear of eggplant everyone thinks of eggplant parmesan! Enjoy!!

[Cook Chatty Cathy]

Well MamaM my memeory 'aint so amazing these days, I wonder at times what remains "up there" and how to make it stick

I know there are supplements they claim help memory, but if it isn't in geritol which I take (when I remember to) and it's not in the foods I eat then well.......my memories....they just think I say..."fly away little birdie", or "Bye-bye-Birdie" and then those lovely memories they just comply

What's a woman to do? I know we just stick together keep on looking at our forum posts and giving that ole' memory a good jog every day!!!