June 03, 2005

Food Don'ts

Receive two eggplants as a gift.
Decide to make that delicious eggplant side one finds in falafel places.
Search internet.
Fail to come up with recipe.
Decide it can't be too difficult.
Roast the eggplant. Forget that you are roasting the eggplant and do assorted other jobs (not to mention blogging).
Shower. Remember that the eggplants are in the oven. Remove them. Be pleseantly surprised that they are actually properly cooked.
Allow to cool. Slice. Decide one likes the flaovr but frying would make them better.
Realize that you are frying mush and eggplant skins.
Vow next time to find the recipe well in advance of deciding to cook eggplants for Shabbat.

Posted by Rachel Ann at June 3, 2005 11:42 AM

I find they are great if u slice them first and fry the slices in a touch of extra virgin olive oil, and season to your taste - maybe a bit of paprika.

They taste great by themselves though. You don't need to fry them too long.

Another option would be to lightly coat them in some egg that you have beaten and coated the slices with.


Posted by: Yosef at June 5, 2005 04:31 PM

Now that sounds good, and just what I was looking for--both recipes. Don't I have to salt and let them sit ofr awhile?

Posted by: Rachel Ann at June 6, 2005 01:17 PM

Yes. I can't remember what that is supposed to do, but it must be done or civilization as we know it comes to an end. My grandmother was very emphatic about this . . .

I've fried eggplant (and green tomatoes) using the egg wash Yosef suggests, followed by either seasoned flour or seasoned bread or cracker crumbs. Something with texture. Then fry 'til crispy.

Somewhere is the dreaded Room of Storage (originally conceived as a library/study. Sadly, the door could be closed, and that was the end of that.) I have a wonderful vegetarian cookbook, which had the recipe for the eggplant stuff that comes with falafel . . . if I can find it I'll send it to you.

Posted by: Anne at June 8, 2005 12:26 AM

I don't want the world to come to an end, so I'll remember to salt! I think it takes away the bitterness of the eggplant,and pleaae do send me the recipe if you can find it.

Room of storage, that's cute.

Posted by: Rachel Ann at June 8, 2005 05:41 AM

I've got Julia Child's The Way to Cook. She recommends steaming the whole eggplant [20-30 min] then seasoning. She says you can use the microwave if you "fuss over it, turn it, and keep testing..."

From there, she makes something she calls eggplant caviar: scoop out the flesh of steamed eggplant, and saute in olive oil to evaporate excess moisture until it has enough body to hold its shape in a spoon. Substitute for beans.

Hope that helps.

Posted by: owlish at June 16, 2005 04:09 PM
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