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Eggplant ideas?

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Eggplant ideas?

Post  PNG_Grandma on 10/9/2011, 8:15 pm

We have toooooo many ripe eggplants right now...HELP!! What a Face
We've already frozen MANY bags for use later, but any ideas on preserving either as is, or cooked sauces, or??? I'm just at a loss thinking and don't want to actually lose all these beautiful things. Some are the dark purple, some are long and almost striped bright purple and white, and some are a very odd yellow/green color...not sure why, but they all taste great!
Any recipe ideas???
Thanks so much, in advance! wave smile

PNG_Grandma

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Re: Eggplant ideas?

Post  camprn on 10/9/2011, 8:27 pm

There are some yummy looking eggplant mideast recipes (that you can freeze) on this site.



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There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

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camprn

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Re: Eggplant ideas?

Post  PNG_Grandma on 10/9/2011, 8:34 pm

Thanks! We'll have to try some...I'll let you know how it turns out!

PNG_Grandma

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Re: Eggplant ideas?

Post  Nonna.PapaVino on 10/9/2011, 9:25 pm

What we had for supper two nights ago, it went toggether quite fast 'cause I already had the Kuri squash prepared and I used the Two-Bite eggplants (little guys) cut in half:



Spiced Pumpkin with Eggplant and Rapini (with changes by Nonna in parenthesis)

WSJ, Slow Food Fast, recipe by Chef Tony Maws of Craigie on Main

Total Time: 35 minutes Serves: 4



Ingredients

½ pound eggplant, preferably Japanese

5½ tablespoons extra-virgin olive oil

2 tablespoons Sherry vinegar, plus extra as needed

Salt and pepper

1 cup ½-inch diced yellow onion

1 pound meaty heirloom pumpkin (or butternut squash), seeded, peeled and cut into 1-inch dice

1 tablespoon roughly chopped fresh ginger

1/8 teaspoon grated nutmeg

1/8 teaspoon ground mace, optional

½ teaspoon ground curry powder (Nonna used Madras-style curry powder)

1 tablespoon sugar, preferably Muscovado (light brown sugar works great)

½ pound fresh rapini, or side shoots from garden broccoli plant



What To Do

1. Turn on broiler. If eggplant is big, halve it lengthwise. Slice eggplant crosswise into ½-inch rounds. In large bowl, toss rounds with 1 tablespoon oil, 1 tablespoon vinegar, and a pinch salt and pepper. Set aside.



2. Set casserole over medium heat. Swirl in 1½ tablespoons oil. Add onions and sauté 2-3 minutes, or until translucent. Add pumpkin, ginger, spices and sugar. Sweat 3-4 minutes, or until pumpkin begins to soften. Season with salt and pepper.



3. Add 2 cups hot water (I used vegetable stock), increase heat to high and bring to boil. Reduce heat to medium-high and simmer 10 minutes, or until pumpkin is tender and water has mostly evaporated. Transfer vegetables to blender and purée (or leave it where it is and use immersion blender to puree) until completely smooth. Season to taste with salt.



4. Meanwhile, arrange eggplant on roasting tray in even layer. Broil 3 minutes per side, or until soft. Transfer to serving plate.



5. While eggplant roasts, toss rapini (broccoli) in the same bowl. Season with a pinch salt and 1 tablespoon oil. Arrange rapini in even layer on roasting tray and broil 3 minutes per side, or until charred in spots.



6. In a small bowl, whisk 1 tablespoon vinegar with 2 tablespoons oil (and a pinch of sugar and half clove of garlic, minced or smashed with salt). Season with salt to taste.



7. To serve, spoon ½ cup pumpkin purée onto centers of four plates. Distribute eggplant rounds. Lay 2-3 rapini branches down center of purée on each plate. Drizzle dressing over top.


Nonna.PapaVino

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Re: Eggplant ideas?

Post  PNG_Grandma on 10/9/2011, 9:36 pm

YUM!!! I can hardly wait to try this!! Thank you...and I know Al will be thanking you too! hungry

PNG_Grandma

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Re: Eggplant ideas?

Post  Chopper on 10/10/2011, 12:46 am

This is my all time favorite eggplant recipe.

EGGPLANT SALAD

1 cup olive oil (I always found this was just a little too much - 1/2 to 3/4 will do)
6 tablespoons fresh lemon juice
2 tablespoon Dijon mustard (optional)
2 garlic clove, chopped and mashed to a paste with 2 teaspoon salt
1 cup packed fresh basil leaves, washed well and spun dry
2 large eggplants (about 1 1/2 pounds each), diced into ¾ inch squares – more
or less
1/2 cup pine nuts, toastedPreheat broiler.


In a blender, blend oil, lemon juice, mustard, garlic paste, and half of basil until smooth. In a measuring cup, reserve 1/2 cup dressing and in a large bowl, toss remaining dressing with diced eggplant.

Arrange half of diced eggplant (or all if they will fit – depending on pan and oven size) in one layer on a large baking sheet and broil about 4 inches from heat until golden, 8 to 10 minutes.

Turn slices and broil until golden, 5 to 7 minutes more. Transfer eggplant to a plate to cool and broil remaining eggplant in same manner.

Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle with pine nuts.

Serves 12 as part of a buffet.

Notes: garlic and salt combo not needed – just add same amount of chopped garlic and salt to blender

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Re: Eggplant ideas?

Post  Nonna.PapaVino on 10/10/2011, 1:05 pm

Oh, yum, Chopper, thank you. The recipe is now in my Word favorites cookbook. We love roasted or broiled eggplant, especially when fixing a vegetarian dinner (which happens a lot during the summer). Bet any leftovers could be morphed into a tasty baba ganoush dip, too. Nonna

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