An interesting 7’ 26” video:
https://youtu.be/q4B1ek1LSGA

I’ve never previously seen eggplant cooked so dark, but I’m willing to try it so. I have Maldon Sea Salt Flakes on order.

I think it’s better to crosscut them to make circular slices (more planar surface for even pan contact). Such an interesting vegetable…

https://www.youtube.com/watch?v=KUlyv0bSDuU

Nobody likes eggplant.

I can’t stand eggplant, but charred eggplant (either on the stove or a grill) is a pretty common way to cook it, especially in middle eastern cuisine, and makes it marginally less objectionable.

I'm disappointed, was expecting a 7' plus eggplant, not 7+ minutes of frying an eggplant.

never had it that way,

our preferred method is to slice it thinner and dry it a bit in the oven, (EVOO + Kosher salt) and use in Lasagna

Looks all wrong! Where is the breading, marinara sauce and the mozzarella? I make it like my grandmother from Italy and mother made it.

quote:

Originally posted by p08:
Looks all wrong! Where is the breading, marinara sauce and the mozzarella? I make it like my grandmother from Italy and mother made it.

This is the only way to eat it in my opinion. Eggplant Parmesan is a staple in our house. I'll ask the wife to try it with mozzarella cheese sometime.

Jim

Took me until adult-hood to appreciate eggplant. Got an odd sensation in my throat as a kid (allergic to nightshades?) so, didn't eat it until later on.

The only ways I'll eat it is it's made with other ingredients. Anthony Bourdain's version of ratatouilles, which he made in the No Reservation's Provence episode, I like for a simple veg dish.

Cantonese-style eggplant in garlic sauce



Greek moussaka

Put me down on the "like" side. I usually grow a few plants in the garden every year. We like Eggplant Parm., Ratatatatouillie, and in Asian-style stir fries. Sometimes I slice it a little thin for E. P. and the center of the slice browns during the fry, makes it even better.

At least for Japanese eggplant (nasu), that cooking method would not be recommended.

The key element of cooking <Japanese> eggplant is:
1. Cooking the eggplant whole (rather than sliced pieces)
2. Raising the internal temp gradually to 90C; flame, oven, steamed - doesn't matter much as long as you gradually cook to 90C.

The allows time for the meat of the eggplant to convert (RNA) to umami type substances, dramatically increasing the flavor of the eggplant.

This is one of my favorites (south western) Japan style: Grill whole eggplant (over flame or in cast iron pan (no oil) with cover. Skin may get blackened but the cooking process should be slow over medium heat (say, 3 min per side).

Once cooked, split the eggplant (like a hot dog bun from the top); add butter and soy sauce. Eat. You can really taste goodness of the eggplant itself w/o overwhelming with sauces and spices. Sweet, savory flavor.....

quote:

Originally posted by Jimbo54:

quote:

Originally posted by p08:
Looks all wrong! Where is the breading, marinara sauce and the mozzarella? I make it like my grandmother from Italy and mother made it.

This is the only way to eat it in my opinion. Eggplant Parmesan is a staple in our house. I'll ask the wife to try it with mozzarella cheese sometime.
Jim

Thin layer of sauce on the pan, then the egg plant and another thin layer of sauce add shredded low moisture mozzarella on top.

That is kinda dark but he's adding flavor and some texture to something that can easily be mushy and bland.

When you make Baba Ghanoush (Middle Eastern eggplant dip, similar to hummus) it's customary to char the shit out of it on a gas burner or on a grill.

Too much oil, eggplant will soak all that oil up like a sponge, I wonder why he ads more oil after frying.
I like to lightly brush mine with oil and throw them on the grill or in the pan.

My Italian wife cooks it just like the video.

Sometimes she breads it with a mixture of Italian breadcrumbs, Panko, and some added grated pecorino romano.

Either way is fine by me, I eat the hell out of it.

quote:

Originally posted by 06wrb:
Nobody likes eggplant.

Eggplant parmesan, it's what you eat when all the chicken parmesan is already gone.

Just nope.
If asked if I have the choice of dying, or living if I have a full plate of Eggplant, I think my answer would be "Well, see ya"...

quote:

Originally posted by craglawnmanor:
Just nope.
If asked if I have the choice of dying, or living if I have a full plate of Eggplant, I think my answer would be "Well, see ya"...

You have never had it properly prepared. Done right it is delicious!

I'm from the south . We fry everything .

quote:

Originally posted by lyman:
never had it that way,

our preferred method is to slice it thinner and dry it a bit in the oven, (EVOO + Kosher salt) and use in Lasagna

This. I thought I was the only one that does this. It's awesome. Like a Lasagna & Eggplant Parm had a baby. I use the eggplant as a sub for the noodles.

quote:

Originally posted by PASig:
That is kinda dark but he's adding flavor and some texture to something that can easily be mushy and bland.

When you make Baba Ghanoush (Middle Eastern eggplant dip, similar to hummus) it's customary to char the shit out of it on a gas burner or on a grill.

mmm, baba ghanoush. Now I'm hungry and must go to Kassab's on Carson street.