Eggplant halp plz.

[Suu]

Okay, I'm intrigued...I'll be picking up the ingredients to do this. It sounds easy enough to do without fucking up.

[Triple Zero]

another delicious sounding vegetarian dish .. bookmarking this for later. i've been a bit out of touch with cooking vegetarian foods since i broke up with me previous (vegetarian) girlfriend, but the current one is also confused as to her proper place in the food chain, so i'm stocking up on veggie recipes again. more healthy anyway (last time i made DCup's avocado-pasta california recipe for her, we enjoyed it tremendously).

normally i'm not a really big fan of eggplant, but i've found that if it's prepared right it can be pretty good .. which means that i must do it myself :-P

[Suu]

Eggplant was like a summer staple of mine growing up...I was just too much of a spaz to follow my mom's lead on how to cook it.

...Crap, now I want to call Uno's and order a Farmer's Market pizza...AND I HAVE NO MONEY. 

[Jenne]

It's a touchy damned fruit, that's for sure.  I think it's a fruit...*scratches head*...too braindead from early shifts to care atm.

But yeah, til I'd had it like the Afghans do, I didn't like it.

BTW, you can make a baked version of this too.  Peel, slice and drain (slice a bit thinner) with salt the same eggplant, put it in an oiled baking dish, layer the sauteed garlic and stewed tomato miture on top and below, and bake.  Drizzle white sauce of choice.

This way is indeed a different way.  I've had both, prefer the first method.

[Jenne]

Okay, I'm intrigued...I'll be picking up the ingredients to do this. It sounds easy enough to do without fucking up.

Cool!  Please to be letting me know how it goes.  H's dad uses Italian stewed tomatoes, btw, but you don't have to.

[Triple Zero]

oh one more question. eggplant is spongy, you say use a lot of oil, and cook it till it soaks it al up? so you get eggplant soaked with oil? is this the right idea?

[Jenne]

Unfortunately, yes, there is much oil.  Something we tried to mitigate by using less oil...didn't work, because we knew what the more oil version tasted like (uber yum), and the less oil version wasn't up to snuff...

So, use the baked version if that suits you better...or try less oil and see if it floats your boat.

[Triple Zero]

nah it's okay i'm picking up on exercise again anyway :-P

i was just checking if they were supposed to be soaked in it, whether i got it right or not

[Jenne]

Well, not SOAKED, you're frying them.  And fried eggplant soaks up A LOT of oil.  So it feels like you're just POURING it on them.  The consistency just gets really well soupy after a while, and that's to the good.  You don't want the eggplant slices retaining too much of their raw consistency--you want them ahem "flaccid."  Can't find a better word for it, really.

[Triple Zero]

flaccid eggplant. i'll be sure to mention that when i cook it for her

[Jenne]

  Srsly, I have no other word for it...it's usually rigid, though...if that helps. 

Damn, it's too early on a Sat a.m. and I've been up too long (working! feh!) to finesse my vocab such that I'm trying NOT to say SOGGY! 

[Triple Zero]

  Srsly, I have no other word for it...it's usually rigid, though...if that helps. 

Damn, it's too early on a Sat a.m. and I've been up too long (working! feh!) to finesse my vocab such that I'm trying NOT to say SOGGY! 

...


(poop fart butt)

[Jenne]

[Sir Squid Diddimus]

Moussaka!!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15898,00.html

i don't quite know what they mean by "custard sauce" but it should be a béchamel.


and lol poop fart butt

[Mesozoic Mister Nigel]

I'm going to make eggplant tonight. I was thinking thin slices of eggplant and zucchini layered with cheese and spaghetti sauce. Or I might cube it and toss it with ziti and sauce, cover with cheese, bake.