Eggplant - yes or no to these questions.

[hollydolly]

 

[dilettante]

Yes, proper cooking is essential. I've had some derned leathery eggplant in my time.

 

[Tommy]

I feel about eggplant the way @hollydolly feels about peanut butter! ::Shudder::

I was going to say the exact same thing but @CinnamonSugar beat me to it!

 

[Della]

Afraid to try it.

 

[RadishRose]

 

[Jeni]

I like it but have never been good at cooking it.

yes i have had it cooked by others or prepared professionally but even following a recipe to a T was never able to cook correctly. Always came out with little taste and like rubber in consistency

 

[Twostep]

Eggplant or Aubergine has always been my colour albeit difficult to find.

When you cut stem and flower and slice lengthwise arrange on a cookie sheet, sprinkle with a tiny bit of salt and give it 15 in a #00 F preheated oven. This will draw a lot of water.
Straight off the grill with hot sauce.

 

[Capt Lightning]

I like Aubergine...
Parmigiana
Ratatouille
Moussaka , though I find it takes a longish time to prepare.

 

[old medic]

We have several Lbs in the freezer.... Baked up Parmesan, vac-u-sealed and froze. Got dozens from the garden.

 

[againstthegrain]

I don't find the flour necessary when breading. Same when preparing chicken cutlets, just egg and the seasoned bread crumb,

 

[againstthegrain]

yes i have had it cooked by others or prepared professionally but even following a recipe to a T was never able to cook correctly. Always came out with little taste and like rubber in consistency

Eggplant is a blank slate waiting for seasoning like s+p, seasoned bread crumb, and a good fry in olive oil (or many other flavor profiles) and the rubbery consistency is because it was not completely cooked and/or cooked w/out enough moisture available.

 

[RadishRose]

I don't find the flour necessary when breading. Same when preparing chicken cutlets, just egg and the seasoned bread crumb

Agree. I never use flour. Some Italian friends like it coated in flour only, no crumb as per their own regions/family recipe. I'm a crumb gal.

 

[Lethe200]

Love it. I prefer the Asian variety of eggplant, over the American aka Globe eggplant, however. The latter is okay, but more bitter due to all the seeds. Although in the US, Eggplant Parmesan and Moussaka are generally made using the Globe varietal (it's cheaper), they're much better if you can find the Italian eggplant. It's similar in shape but smaller and sweeter.

The Globe eggplant has a tougher skin than other varieties, which is why in some recipes it's partially or wholely peeled.

Eggplant is wonderful in Japanese tempura and the Chinese dim sum of steamed eggplant slices sandwiching a chopped shrimp filling! Great in a Thai or Indian curry, as well.

Here's a very good illustration of some of the different varieties:
(free link) Savory Nightshades: A Farmers Market Guide to Eggplants

 

[Aunt Bea]

One of the facilities that I worked in had a food court style cafeteria by Marriott.

They used to offer this Caprese style salad by the pound.

It was room temperature rounds of crispy breaded eggplant with slices of fresh mozzarella, fresh sliced tomatoes, and fresh basil with a simple vinaigrette.

 

[RadishRose]

One of the facilities that I worked in had a food court style cafeteria by Marriott.

They used to offer this Caprese style salad by the pound.

It was room temperature rounds of crispy breaded eggplant with slices of fresh mozzarella, fresh sliced tomatoes, and fresh basil with a simple vinaigrette.

Looks Great! Never thought of serving it that way.

 

[Lara]

Looks scrumptious Aunt Bea!!
What a colorful side dish for Thanksgiving!
I'll be having some vegetarians at the table too.
I already have the Balsamic Vinaigrette

PS...I have a Michael Angelos in my freezer as we speak