The other day our neighbour dropped off some eggplants for us. She had
to go away for a while and she knew that her husband and kids would not
eat it and she didn't want it to go bad.

I like baba ganoush and I once had a great pizza experience with goat
cheese and eggplant. Other than that, I have never had much use for the
stuff. My wife suggested that she would make a curry with it, and since
I usually like curry, I thought that might be a good use for it.

It was edible, but... I never bought eggplant before. I didn't buy that
one, and it's a safe bet I never will.

On Fri, 23 Oct 2015 11:04:41 -0400, Dave Smith
> wrote:

>The other day our neighbour dropped off some eggplants for us. She had
>to go away for a while and she knew that her husband and kids would not
>eat it and she didn't want it to go bad.
>
>I like baba ganoush and I once had a great pizza experience with goat
>cheese and eggplant. Other than that, I have never had much use for the
>stuff. My wife suggested that she would make a curry with it, and since
>I usually like curry, I thought that might be a good use for it.
>
>It was edible, but... I never bought eggplant before. I didn't buy that
>one, and it's a safe bet I never will.

Eggplants tend to be very mildly flavored, so how you spice them up
determines a lot. My mother used to slice them, bread them in cracker
crumbs adhered with eggwash and pan fried. YUM! Of course frying most
things makes them YUM!!

John Kuthe...

On Fri, 23 Oct 2015 11:04:41 -0400, Dave Smith
> wrote:

> The other day our neighbour dropped off some eggplants for us. She had
> to go away for a while and she knew that her husband and kids would not
> eat it and she didn't want it to go bad.
>
> I like baba ganoush and I once had a great pizza experience with goat
> cheese and eggplant. Other than that, I have never had much use for the
> stuff. My wife suggested that she would make a curry with it, and since
> I usually like curry, I thought that might be a good use for it.
>
> It was edible, but... I never bought eggplant before. I didn't buy that
> one, and it's a safe bet I never will.

I love eggplant. Looking at this recipe for sometime in the future.
http://www.theironyou.com/2015/10/sp...-eggplant.html

--

sf

On Friday, October 23, 2015 at 11:04:44 AM UTC-4, Dave Smith wrote:
> The other day our neighbour dropped off some eggplants for us. She had
> to go away for a while and she knew that her husband and kids would not
> eat it and she didn't want it to go bad.
>
> I like baba ganoush and I once had a great pizza experience with goat
> cheese and eggplant. Other than that, I have never had much use for the
> stuff. My wife suggested that she would make a curry with it, and since
> I usually like curry, I thought that might be a good use for it.
>
> It was edible, but... I never bought eggplant before. I didn't buy that
> one, and it's a safe bet I never will.

I've had only two eggplant dishes that I really liked. One was a marinated
slice of eggplant that I had at an Italian restaurant in Toronto about
30 years ago. The other is turlu turlu. I think roasting the eggplant
helped. This particular recipe roasts at 350 F, which I didn't think
was hot enough. Next time I'm going to try 425 F for less time, and then reduce
the temperature after adding the tomato passata so it doesn't burn.

Cindy Hamilton

<http://krugthethinker.com/2013/01/turlu-turlu-turkish-roasted-vegetables/>
Turlu Turlu
Recipe from Turkey

3�„4 cup dried chickpeas, soaked overnight and drained
1 large eggplant, trimmed and cut into 11�„2-inch pieces
sea salt
1�„2 cup extra-virgin olive oil
3 garlic cloves, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon dried chili flakes, or to taste
1 tablespoon sugar
2 red onions, cut into 11�„4-inch pieces
14 oz all-purpose potatoes, cut into11�„4-inch pieces
1 large red bell pepper, seeded, ribs removed and cut into 11�„2-inch pieces
1 lb 7 oz winter squash, peeled, seeded and cut into 11�„4-inch pieces
3 zucchini, trimmed, halved lengthwise and cut into 11�„2-inch pieces
2 cups tomato passata (pureed tomatoes)
1 cup cilantro leaves, chopped

-Cook the chickpeas in boiling salted water for 45 minutes, or until tender.. Drain well. Put the eggplant in a colander, sprinkling lightly with salt, and set aside for 30 minutes to drain. Rinse well, then pat dry on paper towels.
-Preheat the oven to 350ËšF. Combine the olive oil, garlic, coriander, cumin, chili flakes and sugar in a large bowl and whisk well to combine. Add the eggplant, onion, potato and bell pepper to the bowl and toss to coat. Divide the mixture between two baking dishes, spreading evenly over the base and drizzling over any oil left in the bowl. Cook for 35 minutes, then add the squash and zucchini and cook for another 25 minutes, or until the vegetables are very tender and some are starting to char slightly. Scatter over the chickpeas, pour over the tomato passata and continue cooking for 5€“10 minutes, or until heated through. Scatter with the cilantro and serve hot, warm or at room temperature.

l not -l wrote:
>
> On 23-Oct-2015, John Kuthe > wrote:
>
>> On Fri, 23 Oct 2015 11:04:41 -0400, Dave Smith
>> > wrote:
>>
>> >The other day our neighbour dropped off some eggplants for us. She had
>> >to go away for a while and she knew that her husband and kids would not
>> >eat it and she didn't want it to go bad.
>> >
>> >I like baba ganoush and I once had a great pizza experience with goat
>> >cheese and eggplant. Other than that, I have never had much use for the
>> >stuff. My wife suggested that she would make a curry with it, and since
>> >I usually like curry, I thought that might be a good use for it.
>> >
>> >It was edible, but... I never bought eggplant before. I didn't buy that
>> >one, and it's a safe bet I never will.
>>
>> Eggplants tend to be very mildly flavored, so how you spice them up
>> determines a lot. My mother used to slice them, bread them in cracker
>> crumbs adhered with eggwash and pan fried. YUM! Of course frying most
>> things makes them YUM!!
>>
>> John Kuthe...
> Even better; use the egg to make a patty of the cracker crumbs. Throw out
> the eggplant and season and fry the cracker crumb patty in bacon fat.

there are a lot of delicious persian dishes that use eggplant

I've posted about kashk bademjan a few times

one of my favorites is mirza ghassemi - there's a recipe here

http://figandquince.com/2013/05/15/mirza-ghasemi/

what I do different is grill the eggplant and tomato

you could say it's a simple curry -- the only other ingredients are
garlic, tumeric, salt, and oh yeah, some egg

On Friday, October 23, 2015 at 8:04:44 AM UTC-7, Dave Smith wrote:

> The other day our neighbour dropped off some eggplants for us. She had
> to go away for a while and she knew that her husband and kids would not
> eat it and she didn't want it to go bad.

Eggplant parmigiana is fantastic. I wonder why she grows (or even buys)
eggplant if she's the only one who eats it.

>
> I like baba ganoush and I once had a great pizza experience with goat
> cheese and eggplant. Other than that, I have never had much use for the
> stuff. My wife suggested that she would make a curry with it, and since
> I usually like curry, I thought that might be a good use for it.
>
> It was edible, but... I never bought eggplant before. I didn't buy that
> one, and it's a safe bet I never will.

The big Italian eggplants are nasty in curry. The slender Asian eggplants
aren't bad. Don't overcook them.

On Friday, October 23, 2015 at 9:50:04 AM UTC-7, tert in seattle wrote:
> l not -l wrote:

> > Even better; use the egg to make a patty of the cracker crumbs. Throw out
> > the eggplant and season and fry the cracker crumb patty in bacon fat.
>
> there are a lot of delicious persian dishes that use eggplant
>
> I've posted about kashk bademjan a few times
>
> one of my favorites is mirza ghassemi - there's a recipe here
>

Mirza Ghassemi? I worked with his sister -- she was really cute.

John Kuthe > wrote in
:

> My mother used to slice them, bread them in cracker
> crumbs adhered with eggwash and pan fried.

As I recall, my mother made something quite similar. As a kid, I hated it.
I've never made eggplant.

--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On 23 Oct 2015 17:37:09 GMT, KenK > wrote:

>John Kuthe > wrote in
:
>
>> My mother used to slice them, bread them in cracker
>> crumbs adhered with eggwash and pan fried.
>
>As I recall, my mother made something quite similar. As a kid, I hated it.
>I've never made eggplant.

I loved it so much I've made it several times myself.

John Kuthe...

On Fri, 23 Oct 2015 13:13:33 -0500, John Kuthe >
wrote:

>On 23 Oct 2015 17:37:09 GMT, KenK > wrote:
>
>>John Kuthe > wrote in
m:
>>
>>> My mother used to slice them, bread them in cracker
>>> crumbs adhered with eggwash and pan fried.
>>
>>As I recall, my mother made something quite similar. As a kid, I hated it.
>>I've never made eggplant.
>
>I loved it so much I've made it several times myself.
>
>John Kuthe...

Thanks for the reminder. I've got some in the fridge I need to cook.
Breaded and fried.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Fri, 23 Oct 2015 14:32:42 -0400, The Cook >
wrote:

>On Fri, 23 Oct 2015 13:13:33 -0500, John Kuthe >
>wrote:
>
>>On 23 Oct 2015 17:37:09 GMT, KenK > wrote:
>>
>>>John Kuthe > wrote in
:
>>>
>>>> My mother used to slice them, bread them in cracker
>>>> crumbs adhered with eggwash and pan fried.
>>>
>>>As I recall, my mother made something quite similar. As a kid, I hated it.
>>>I've never made eggplant.
>>
>>I loved it so much I've made it several times myself.
>>
>>John Kuthe...
>
>Thanks for the reminder. I've got some in the fridge I need to cook.
>Breaded and fried.

Yep, they are quite yummy that way! :-)

John Kuthe...

On Friday, October 23, 2015 at 11:04:44 AM UTC-4, Dave Smith wrote:
> The other day our neighbour dropped off some eggplants for us. She had
> to go away for a while and she knew that her husband and kids would not
> eat it and she didn't want it to go bad.
>
> I like baba ganoush and I once had a great pizza experience with goat
> cheese and eggplant. Other than that, I have never had much use for the
> stuff. My wife suggested that she would make a curry with it, and since
> I usually like curry, I thought that might be a good use for it.
>
> It was edible, but... I never bought eggplant before. I didn't buy that
> one, and it's a safe bet I never will.

Incidentally, I wasn't playing the "you've just never had it cooked right"
card in my previous post about turlu turlu. What I meant to convey was
"I feel your pain; I don't like eggplant very much, either, but this was
was less gag-inducing." Just in case you are ever afflicted with
eggplant again.

Cindy Hamilton

On 2015-10-23 12:45 PM, wrote:

>> It was edible, but... I never bought eggplant before. I didn't buy that
>> one, and it's a safe bet I never will.
>
> The big Italian eggplants are nasty in curry. The slender Asian eggplants
> aren't bad. Don't overcook them.
>


Good question. She is Italian and her husband's family is Irish. We
have been there for many times when she has put on the entire dinner
thing and her husband and sons avoid just about everything.

On Sat, 24 Oct 2015 06:10:35 +1100, Bruce > wrote:

>On Fri, 23 Oct 2015 15:51:43 GMT, "l not -l" > wrote:
>
>>
>>On 23-Oct-2015, John Kuthe > wrote:
>>
>>> On Fri, 23 Oct 2015 11:04:41 -0400, Dave Smith
>>> > wrote:
>>>
>>> >The other day our neighbour dropped off some eggplants for us. She had
>>> >to go away for a while and she knew that her husband and kids would not
>>> >eat it and she didn't want it to go bad.
>>> >
>>> >I like baba ganoush and I once had a great pizza experience with goat
>>> >cheese and eggplant. Other than that, I have never had much use for the
>>> >stuff. My wife suggested that she would make a curry with it, and since
>>> >I usually like curry, I thought that might be a good use for it.
>>> >
>>> >It was edible, but... I never bought eggplant before. I didn't buy that
>>> >one, and it's a safe bet I never will.
>>>
>>> Eggplants tend to be very mildly flavored, so how you spice them up
>>> determines a lot. My mother used to slice them, bread them in cracker
>>> crumbs adhered with eggwash and pan fried. YUM! Of course frying most
>>> things makes them YUM!!
>>>
>>> John Kuthe...
>>Even better; use the egg to make a patty of the cracker crumbs. Throw out
>>the eggplant and season and fry the cracker crumb patty in bacon fat.
>
>Bacon is to meat eaters what ketchup is to children.

Bacon is meat candy!! :-)

John Kuthe...

On 10/23/2015 8:04 AM, Dave Smith wrote:
> The other day our neighbour dropped off some eggplants for us. She had
> to go away for a while and she knew that her husband and kids would not
> eat it and she didn't want it to go bad.
>
> I like baba ganoush and I once had a great pizza experience with goat
> cheese and eggplant. Other than that, I have never had much use for the
> stuff. My wife suggested that she would make a curry with it, and since
> I usually like curry, I thought that might be a good use for it.
>
> It was edible, but... I never bought eggplant before. I didn't buy that
> one, and it's a safe bet I never will.
I'd like to know how/why people keep dredging up really old posts to
respond to. The dumber the better, it seems. Unfortunately, given
the current situation in rfc even an old and stupid post like the one
about rfc is better than half the posts here.
--
Barbara J Llorente

On 10/23/2015 10:26 AM, wrote:
> On Friday, October 23, 2015 at 9:50:04 AM UTC-7, tert in seattle wrote:
>> l not -l wrote:
>
>>> Even better; use the egg to make a patty of the cracker crumbs. Throw out
>>> the eggplant and season and fry the cracker crumb patty in bacon fat.
>>
>> there are a lot of delicious persian dishes that use eggplant
>>
>> I've posted about kashk bademjan a few times
>>
>> one of my favorites is mirza ghassemi - there's a recipe here
>>
>
> Mirza Ghassemi? I worked with his sister -- she was really cute.
>
Not as cute as my ample figure.
--
Barbara J Llorente

Bruce wrote:
> Bacon is to meat eaters what ketchup is to children.

Juvenile dismissals like that are what Australians are to real humans.

"Dave Smith" > wrote in message
...
> The other day our neighbour dropped off some eggplants for us. She had to
> go away for a while and she knew that her husband and kids would not eat
> it and she didn't want it to go bad.
>
> I like baba ganoush and I once had a great pizza experience with goat
> cheese and eggplant. Other than that, I have never had much use for the
> stuff. My wife suggested that she would make a curry with it, and since I
> usually like curry, I thought that might be a good use for it.
>
> It was edible, but... I never bought eggplant before. I didn't buy that
> one, and it's a safe bet I never will.

I bought it maybe 2-3 times. Once, it was the white kind. Angela wanted to
try it. I made rollatine but did not bread it. We all liked it but we all
ate around the eggplant. So... I guess it is not a favorite. I did try
baba ganoush but didn't like it at all.

On 10/23/2015 3:23 PM, Julie Bove wrote:
>
> "Dave Smith" > wrote in message
> ...
>> The other day our neighbour dropped off some eggplants for us. She had
>> to go away for a while and she knew that her husband and kids would
>> not eat it and she didn't want it to go bad.
>>
>> I like baba ganoush and I once had a great pizza experience with goat
>> cheese and eggplant. Other than that, I have never had much use for
>> the stuff. My wife suggested that she would make a curry with it, and
>> since I usually like curry, I thought that might be a good use for it.
>>
>> It was edible, but... I never bought eggplant before. I didn't buy
>> that one, and it's a safe bet I never will.
>
> I bought it maybe 2-3 times. Once, it was the white kind. Angela
> wanted to try it. I made rollatine but did not bread it. We all liked
> it but we all ate around the eggplant. So... I guess it is not a
> favorite. I did try baba ganoush but didn't like it at all.
Thats so out of character for you!
--
Barbara J Llorente, 71 Cerritos Ave San Francisco, CA 94127.

On Fri, 23 Oct 2015 11:04:41 -0400, Dave Smith
> wrote:

>The other day our neighbour dropped off some eggplants for us. She had
>to go away for a while and she knew that her husband and kids would not
>eat it and she didn't want it to go bad.
>
>I like baba ganoush and I once had a great pizza experience with goat
>cheese and eggplant. Other than that, I have never had much use for the
>stuff. My wife suggested that she would make a curry with it, and since
>I usually like curry, I thought that might be a good use for it.
>
>It was edible, but... I never bought eggplant before. I didn't buy that
>one, and it's a safe bet I never will.

If you cook it simply, then what you have is like vegetable pasta, a
base for creativity. The only flavor it usually brings is so mild,
it's hard to do anything with directly. But unlike pasta it actually
tends to soak up some of whatever you put on it, so sauce it up, cook
for another ten minutes, and you can have eggplant whatever. Gluten
free!

The Chinese eggplants and others where you can eat the skin no problem
are easier to deal with.

Also, the eggplant, and the water it sweats out in most cooking, is
great at lowering blood pressure! You can Google for "eggplant
water", but it seems to work by cooking as well. I tripped across
this when having the eggplant dish for lunch at my local Chinese
joint, and that night my BP was like 25 points lower than expected!
Much Googling followed, and experimentation, and retesting. Maybe it
has less effect if you don't already have high BP, but it seems to
have a natural ACE-inhibitor of some kind, and apparently the skin
also has a calcium-channel blocker. Go figure.

J.

On Fri, 23 Oct 2015 09:34:35 -0700, sf > wrote:

>On Fri, 23 Oct 2015 11:04:41 -0400, Dave Smith
> wrote:
>
>> The other day our neighbour dropped off some eggplants for us. She had
>> to go away for a while and she knew that her husband and kids would not
>> eat it and she didn't want it to go bad.
>>
>> I like baba ganoush and I once had a great pizza experience with goat
>> cheese and eggplant. Other than that, I have never had much use for the
>> stuff. My wife suggested that she would make a curry with it, and since
>> I usually like curry, I thought that might be a good use for it.
>>
>> It was edible, but... I never bought eggplant before. I didn't buy that
>> one, and it's a safe bet I never will.
>
>I love eggplant. Looking at this recipe for sometime in the future.
>http://www.theironyou.com/2015/10/sp...-eggplant.html

My local Chinese joint has a garlicy eggplant which is pretty close to
this, and it's great, other places have a szechuan eggplant more
chili-based like this. FWIW I think they use Chinese eggplant, that
the markets here carry, skinnier, lighter-skinned, and you can eat the
skin no problem (with classic purple eggplant usually you need to or
want to peel them after cooking).

J.

On Fri, 23 Oct 2015 11:04:41 -0400, Dave Smith
> wrote:

>The other day our neighbour dropped off some eggplants for us. She had
>to go away for a while and she knew that her husband and kids would not
>eat it and she didn't want it to go bad.
>
>I like baba ganoush and I once had a great pizza experience with goat
>cheese and eggplant. Other than that, I have never had much use for the
>stuff. My wife suggested that she would make a curry with it, and since
>I usually like curry, I thought that might be a good use for it.
>
>It was edible, but... I never bought eggplant before. I didn't buy that
>one, and it's a safe bet I never will.

I'd try it in a ratatouille. Toss cubes of it with some halved grape
tomatoes, cut up zucchini, onion, peppers, and maybe a bit of sweet
potato or squash. Add some thyme, olive oil, and salt & pepper. Bake
until everything looks done.

I often make a batch of ratatouille when I've got veggies starting to
soften - especially little tomatoes. It's great for using them up
before you need to throw them out.

Doris

Doris Night wrote:
>Dave Smith wrote:
>
>>The other day our neighbour dropped off some eggplants for us. She had
>>to go away for a while and she knew that her husband and kids would not
>>eat it and she didn't want it to go bad.
>>
>>I like baba ganoush and I once had a great pizza experience with goat
>>cheese and eggplant. Other than that, I have never had much use for the
>>stuff. My wife suggested that she would make a curry with it, and since
>>I usually like curry, I thought that might be a good use for it.
>>
>>It was edible, but... I never bought eggplant before. I didn't buy that
>>one, and it's a safe bet I never will.
>
>I'd try it in a ratatouille. Toss cubes of it with some halved grape
>tomatoes, cut up zucchini, onion, peppers, and maybe a bit of sweet
>potato or squash. Add some thyme, olive oil, and salt & pepper. Bake
>until everything looks done.
>
>I often make a batch of ratatouille when I've got veggies starting to
>soften - especially little tomatoes. It's great for using them up
>before you need to throw them out.
>
>Doris

I grow lots of eggplant, several types, love it grilled.
Eating doesn't get much better than Sicilian Eggplant Caponata... and
there are as many versions as there are Sicilians who make it.
Progresso used to produce a canned version that was excellent, but
alas, no more, but it's easy to prepare yourself:
https://en.wikipedia.org/wiki/Caponata
http://www.cooks.com/recipe/z64dr69c...-eggplant.html
http://www.epicurious.com/tools/sear...earch=caponata
http://www.epicurious.com/recipes/fo...raisins-231418
http://www.epicurious.com/recipes/fo...onata-56390144
http://www.epicurious.com/recipes/fo...aponata-235724

On 10/23/2015 11:04 AM, Dave Smith wrote:
> The other day our neighbour dropped off some eggplants for us. She had
> to go away for a while and she knew that her husband and kids would not
> eat it and she didn't want it to go bad.
>
> I like baba ganoush and I once had a great pizza experience with goat
> cheese and eggplant. Other than that, I have never had much use for the
> stuff. My wife suggested that she would make a curry with it, and since
> I usually like curry, I thought that might be a good use for it.
>
> It was edible, but... I never bought eggplant before. I didn't buy that
> one, and it's a safe bet I never will.

Other than eggplant parmesan, I really don't try to turn eggplant into
much of anything. I have always liked it sliced, simply seasoned,
breaded and pan fried until golden outside and tender inside. Grilled
slices brushed with oil and herbs works too. Again tender inside but
nicely browned outside. I am not a fan of curried anything.

Jill