Eggplant verdict | First things first http://first-things-first.net/2008/06/27/eggplant-verdict/ but not necessarily in that order Wed, 19 Nov 2008 11:47:33 +0000 http://wordpress.org/?v=2.2.1 Eggplant verdict | First things first http://first-things-first.net/2008/06/27/eggplant-verdict/#comment-4118 Frank Wed, 09 Jul 2008 02:16:44 +0000 http://first-things-first.net/2008/06/27/eggplant-verdict/#comment-4118 This month's Cooks Illustrated - and I've only ever purchased this one issue - recommends *microwaving* eggplant prior to sauteeing it. The cook microwaved it on coffee filters to absorb moisture. The idea is to cook it some and dry it out so it's less spongy. I haven't had a chance to try this, so I don't know if there is an impact on taste. If texture is an issue, you might give it a whirl (or, more precisely, a zap). It might be worth trying prior to broiling or grilling them as well as frying. This month’s Cooks Illustrated - and I’ve only ever purchased this one issue - recommends *microwaving* eggplant prior to sauteeing it. The cook microwaved it on coffee filters to absorb moisture. The idea is to cook it some and dry it out so it’s less spongy. I haven’t had a chance to try this, so I don’t know if there is an impact on taste. If texture is an issue, you might give it a whirl (or, more precisely, a zap). It might be worth trying prior to broiling or grilling them as well as frying.

]]> Eggplant verdict | First things first http://first-things-first.net/2008/06/27/eggplant-verdict/#comment-4104 knittymama Tue, 01 Jul 2008 03:42:51 +0000 http://first-things-first.net/2008/06/27/eggplant-verdict/#comment-4104 Do you salt them before your broil them? I have a similar recipe that I'm pretty much addicted to in the summer. But a few hours before cooking, I slice them then place them in layers in the colander, salting after each layer. I put something heavy on top and a pan beneath and let it sit in the fridge a few hours. It takes out the bitterness and gives them a nice texture, even the bigger ones. Do you salt them before your broil them? I have a similar recipe that I’m pretty much addicted to in the summer. But a few hours before cooking, I slice them then place them in layers in the colander, salting after each layer. I put something heavy on top and a pan beneath and let it sit in the fridge a few hours. It takes out the bitterness and gives them a nice texture, even the bigger ones.

]]> Eggplant verdict | First things first http://first-things-first.net/2008/06/27/eggplant-verdict/#comment-4100 Frank Mon, 30 Jun 2008 03:25:38 +0000 http://first-things-first.net/2008/06/27/eggplant-verdict/#comment-4100 I recommend eggplant Parmesan, but then anything breaded and fried should taste good. Ratatouille (with couscous) and Caponata (with polenta) both make good use of eggplant. Baba Ghanoush is great if you like hummus. I recommend eggplant Parmesan, but then anything breaded and fried should taste good. Ratatouille (with couscous) and Caponata (with polenta) both make good use of eggplant. Baba Ghanoush is great if you like hummus.

]]> Eggplant verdict | First things first http://first-things-first.net/2008/06/27/eggplant-verdict/#comment-4098 maggi Sun, 29 Jun 2008 16:37:38 +0000 http://first-things-first.net/2008/06/27/eggplant-verdict/#comment-4098 like Gina said, maybe a thinner slice will make the eggplant more palatible ......... and smaller ones are tastier. guess the bigs one can be used for ..... ???? the birds ????? (lol) btw, eggplant rollitini is awesome; the slices for that are really thin ......... like Gina said, maybe a thinner slice will make the eggplant more palatible ……… and smaller ones are tastier. guess the bigs one can be used for ….. ???? the birds ????? (lol)

btw, eggplant rollitini is awesome; the slices for that are really thin ………

]]> Eggplant verdict | First things first http://first-things-first.net/2008/06/27/eggplant-verdict/#comment-4097 Gina Sat, 28 Jun 2008 02:02:33 +0000 http://first-things-first.net/2008/06/27/eggplant-verdict/#comment-4097 There is a WW recipe that is very similar! Except it's fat-free or light mayo (of course) and you add chives to the top. I like this recipe. I find it turns out better when you cut the eggplant on the thinner side, say 1/8 inch. I do have a lovely recipe for stuffed eggplant (it was my grandmom's). Somewhere :-/. When I unearth it, I will make you a copy. Oh another good rule of thumb for any eggplant recipe: Use the smallest eggplants you can get. They are not as bitter or as tough. There is a WW recipe that is very similar! Except it’s fat-free or light mayo (of course) and you add chives to the top. I like this recipe. I find it turns out better when you cut the eggplant on the thinner side, say 1/8 inch.

I do have a lovely recipe for stuffed eggplant (it was my grandmom’s). Somewhere :-/. When I unearth it, I will make you a copy.

Oh another good rule of thumb for any eggplant recipe: Use the smallest eggplants you can get. They are not as bitter or as tough.

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