Blinky wrote:
Goomba38 wrote:
Blinky wrote:

Are there different kinds? �No, I mean that one would encounter in a
normal nonupscale routine nonspecialty supermarket? �I don't think I've
*seen* any, but I haven't looked for one in many years. �(Until I got one
the other day.)

Regular sized ones, mutant large ones, Japanese ones... those are just
the three types *I'm* aware of but I think there are others? Probably
� a lot like sharks, eh?

I doubt that we'll ever see a hammerhead eggplant. �


Um, you wouldn't wanna bet your fin?

Now yoose certain kinda gals better not peek:
http://i32.tinypic.com/25flsep.jpg

I guess language is dynamic... I never heard those thingies called a
hammerhead before, but it does kinda fit, in more ways than one...
hehe

I think Blinky owes me a fiver.

Sheldon

BOB wrote:

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

TammyM

http://www.aubergines.org/

Ashby "used" to post here in RFC, but is another "regular" that has decided
not to return.

BOB

Renee M. used to post a lot of eggplant dishes also, didn't she? I know
she used to post great lamb ones too. If ever I wanted a lamb or
eggplant recipe I do a dejasearch on her, Leila and a few others.

Type your message here.

Type your message here.

" BOB" wrote in message
.. .

"TammyM" wrote in message
...
I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
make. She said "sounds good. Eggplant is too much work". I asked her
what she meant and it seems that she thinks that one MUST salt/drain
eggplant to remove "bitterness". Not my experience. I don't even peel
eggplant if it isn't waxed (like peppers and cucs are waxed).

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

TammyM

http://www.aubergines.org/

Ashby "used" to post here in RFC, but is another "regular" that has
decided not to return.

What a fabulous site. Thanks, Bob. Can't say I remember "Ashby" - maybe
s/he was before my time. I got here in 1994.

TammyM

TammyM wrote:

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

Never. So, Make Poor Man's Caviar... nothing's better. Here is a
recipe.

Poor Man's Caviar (Aubergine Caviar)

2 medium aubergines (eggplants)
2 cloves garlic
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
(optionally) 1 tablespoon each of parsley, chervil and tarragon, minced
5-6 tablespoons olive oil
a bit of red wine vinegar or lemon juice
salt and pepper to taste

Preheat the oven to 180°C (350°F). Bake the aubergines for about 35
minutes or longer until they are soft and their skin is charred. To
peel, plunge them into cold water and the skin will come off easily.
Alternatively, remove the flesh with a teaspoon. Discard the seeds.
Put into the food processor one after another: garlic, then onions, then
tomatoes and then aubergines, chopping them to a not quite purée-like
consistency and putting in the next component after chopping the
previous one. The 'caviar' should be a tiny bit chunky, not too smooth.
(The classic - and better - method is to chop everything by hand, of
course). Remove everything from the food processor to a mixing bowl and
add 4 tablespoons of olive oil, vinegar, salt and pepper and,
optionally, the minced herbs. Mix together thoroughly. Heat the
remaining olive oil in the skillet over moderate heat and pour in the
aubergine mixture. Bring to the boil, stirring constantly, then turn
the heat to low and simmer until the excessive moisture in the pan has
evaporated. If necessary, add more salt, pepper and vinegar (or lemon
juice). Transfer the 'caviar' to a bowl and chill until ready to serve.
Serve with crusty bread or toast.

Victor

TammyM wrote:

" BOB" wrote

http://www.aubergines.org/

Ashby "used" to post here in RFC, but is another "regular" that has
decided not to return.

What a fabulous site. Thanks, Bob. Can't say I remember "Ashby" - maybe
s/he was before my time. I got here in 1994.

Ashby (short for Ashbury) has never been a "regular", just a very
occasional poster. However, she was the one who most kindly spared some
time from her very busy life to build a most admirable and beautiful Web
site for ordering the rec.food.cooking cook.book. I, for one, will be
forever grateful to her. Here is what remains of the site, just to give
you an idea: http://www.whatchadoin.com/Cookbook2002/.

Azazello

On Thu, 15 May 2008 17:15:55 -0700, "TammyM"
wrote:


"Nathalie Chiva" wrote in message
.. .
Nope, but I often steam it (already cut into pieces) for 8 to 10
minutes before using it. It makes for very tender eggplant which
doesn't drink much oil.

Thanks, Nathalie. Now THAT'S a great tip I can use! I love my eggplant but
damn does it soak up the oil....

After steaming, let them drain for a little while (15 minutes at
least). And tell me how it turns out :-)

Nathalie in Switzerland

On Fri, 16 May 2008 06:54:27 +0200, (Victor Sack)
wrote:
Poor Man's Caviar (Aubergine Caviar)

2 medium aubergines (eggplants)
2 cloves garlic
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
(optionally) 1 tablespoon each of parsley, chervil and tarragon, minced
5-6 tablespoons olive oil
a bit of red wine vinegar or lemon juice
salt and pepper to taste

And using vinegar (and not lemon juice) makes *all* the difference
(don't ask me why, but it does)
You can also skip the onion, tomatoes and herbs.

Nathalie in Switzerland

"Nathalie Chiva" wrote in message
...
On Thu, 15 May 2008 17:15:55 -0700, "TammyM"
wrote:


"Nathalie Chiva" wrote in
message
. ..
Nope, but I often steam it (already cut into pieces) for 8 to 10
minutes before using it. It makes for very tender eggplant which
doesn't drink much oil.

Thanks, Nathalie. Now THAT'S a great tip I can use! I love my eggplant
but
damn does it soak up the oil....

After steaming, let them drain for a little while (15 minutes at
least). And tell me how it turns out :-)

Will do, Nathalie, my fellow-1960 baby :-)

Here's something I've been doing with eggplant recently (posted elsewhere
here, not sure where):

Fry eggplant in oil until lightly browned. Add halved/quartered cherry or
grape tomatoes (later in the season, I'll use regular tomatoes). Cook until
juices begin to release, adding Penzeys Trinidad lemon garlic seasoning to
taste*. Add fresh chopped or whole spinach leaves and wilt. Turn off heat.
Add a couple of tablespoons feta cheese and allow to soften. I like to eat
this slightly warm or room temp. I think next time I'll add bleu cheese
instead of feta just to see how it works. And because I love bleu cheese.

*Trinidad is a blend of lemon, garlic and salt. I'd be happy to send you
some, Nathalie.

TammyM

On Fri, 16 May 2008 07:39:47 -0700, "TammyM"
wrote:


"Nathalie Chiva" wrote in message
.. .
On Thu, 15 May 2008 17:15:55 -0700, "TammyM"
wrote:


"Nathalie Chiva" wrote in
message
...
Nope, but I often steam it (already cut into pieces) for 8 to 10
minutes before using it. It makes for very tender eggplant which
doesn't drink much oil.

Thanks, Nathalie. Now THAT'S a great tip I can use! I love my eggplant
but
damn does it soak up the oil....

After steaming, let them drain for a little while (15 minutes at
least). And tell me how it turns out :-)

Will do, Nathalie, my fellow-1960 baby :-)

Here's something I've been doing with eggplant recently (posted elsewhere
here, not sure where):

Fry eggplant in oil until lightly browned. Add halved/quartered cherry or
grape tomatoes (later in the season, I'll use regular tomatoes). Cook until
juices begin to release, adding Penzeys Trinidad lemon garlic seasoning to
taste*. Add fresh chopped or whole spinach leaves and wilt. Turn off heat.
Add a couple of tablespoons feta cheese and allow to soften. I like to eat
this slightly warm or room temp. I think next time I'll add bleu cheese
instead of feta just to see how it works. And because I love bleu cheese.

*Trinidad is a blend of lemon, garlic and salt. I'd be happy to send you
some, Nathalie.

Saved, it looks great. Thanks for the offer, but I'm sure if I
substitute a mixture of grated lemon zest, granulated garlic and sal
it will turn out fine :-)
Oh, and I love bleu too. My favorite is Fourme d'Ambert, do you know
it?

Nathalie in Switzerland