Eggplant

[fluteangel]

One day I was sort of watching Rachel Ray and she was making Eggplant "steaks" and layering them with all kinds of stuff (most of which I can't remember) but long story short, I bought two giant eggplants. Good for lasagna, steaks or whatever, my question is, I know they go bad quickly and I need to use them, but carb count on this is kinda up there, right?

Any suggestions on what to do with them?:scratch:

[Inatic]

love them grilled or roasted.

[BigDog]

One day I was sort of watching Rachel Ray and she was making Eggplant "steaks" and layering them with all kinds of stuff (most of which I can't remember) but long story short, I bought two giant eggplants. Good for lasagna, steaks or whatever, my question is, I know they go bad quickly and I need to use them, but carb count on this is kinda up there, right?

Any suggestions on what to do with them?:scratch:

1 cup has 7-8 carbs.

I'm with Mrs. N. Love them marinated in balsamic and then grilled and roasted.

[Lynny]

OH man I love these... I eat them all the time. My favorite thing to do is chop it into small cubes, put it in the pan with a little pam and a dash of either soy sauce or balsamic. I had salt, pepper, garlic powder, and sometimes an Italian blend of spices. It's sooo good! Now this may sound odd, but sometimes I even like to put ketchup on it. Delish.

Just make sure you cook it well, or else it will remain spongy and it's not appealing that way.

[Lynny]

OH and it's a lot of food for the amount of calories it is.

[Inatic]

OH man I love these... I eat them all the time. My favorite thing to do is chop it into small cubes, put it in the pan with a little pam and a dash of either soy sauce or balsamic. I had salt, pepper, garlic powder, and sometimes an Italian blend of spices. It's sooo good! Now this may sound odd, but sometimes I even like to put ketchup on it. Delish.

Just make sure you cook it well, or else it will remain spongy and it's not appealing that way.

i love it in some sauce/pasta

[Lynny]

i love it in some sauce/pasta

:cheat::cheat::cheat:

[Sohee]

I miss :mecry:

[Inatic]

what cha miss sohee?

[Sohee]

what cha miss sohee?

Eggplant :crying: :crying:
I should go buy some. But then I'll have to buy the spices also... :zipit: maybe I'll wait till my parents get here in two weeks :lol:

[Sunshine]

I had the best eggplant in my life last weekend. I had gotten it from the farmers market, locally grown, and it was little and round-I have no idea what "type" it was. Sliced, roasted w. sea salt-totally delish, and amazingly sweet.

[GraceGirl]

Eggplant = :love:

Any way. Every way.

[fluteangel]

How do you roast eggplant? Grill, I understand, but roast...do you do it in the oven?

[Patricia]

[QUOTE=fluteangel;1094706]How do you roast eggplant? Grill, I understand, but roast...do you do it in the oven?[/QUOTE

Yes.

[laurawd]

Eggplant cooks even better w/ spices or marinade when you salt it 30 minutes before cooking, which absorbs the water, rinse just prior to cooking/baking. Same for cabbage and zucchini.

[sarahlou]

I love eggplant so I will chime in here with a couple ways that I prepare it.
One way is to slice it relatively thin and season it as Patricia said and then bake the slices on a baking sheet in the oven at 350 C. I bake them until they are crispy. You can do the same thing however and cut thicker slices and cook them until the tops are lightly browned.

Another way that I love to use when I have about 30 min is to take an eggplant and slice it lengthwise to the center but not all the way through, season, add a tsp of olive oil and then wrap the eggplant in aluminum foil and bake it until it is all soft and squishy. It acquires a nutty flavor this way.

Since I am middle eastern, I often bake it in the aluminum foil until squishy and then mash it and mix it with tahini (sesame paste), crushed garlic (you can bake the garlic with the eggplant if you want a more mellow flavor), chopped parsley, fresh! lemon juice, and ground cumin (a middle eastern spice you should be able to get in your grocery store). Good for you and awesome on toasted pita points!

One note the skin on eggplant can be a bit chewy so you may want to remove it before baking. Up to you. I love the skin - lots of nutrients/phytochemicals near the surface that are good for you!