What does eggplant tastes like,how would you eat it,what would you put eggplant it,I'be never had it?!
Answers: was kind of curious I heard its supposed to be good for you Any suggestions,ideas?
eggplant is pretty good. i usually have eggplant lasagna. it tastes just like regular lasagna to me. pretty good. There used to be this game on classic nintendo in the 80s about this guy who had to avoid eggplants in the game because they were nasty tasting and he hated them so you would lose points if he ate them or something. I always thought it would taste nasty but tried it recently and its pretty good.
Eggplants do taste good if cooked properly !
And yes, thy r good for you !
Try this recipe n let knw if u liked it.
ROLLED STUFFED EGGPLANT
1 c. vegetable oil
2 cans (28 oz. each) crushed tomatoes with puree
1 can (8 oz.) tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
4 c. plain bread crumbs
2 c. sifted all-purpose flour
4 eggs
1/4 c. milk
2 eggplants (1 lb. each)
2 containers (15 oz. each) ricotta cheese
1 pkg. (8 oz.) Mozzarella cheese, grated
1/2 c. grated Parmesan cheese
2 c. chopped parsley
1. Saute garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. pour into saucepan. Bring to boiling, lower heat, simmer partially covered, 30 minutes. Reserve.
2. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplant; cut lengthwise into 1/8 inch thick slices. Dip into egg mixture, dredge with flour mixture, shaking off excess. Set on wax paper.
3. Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling.
4. Combine ricotta, Mozzarella, Parmesan, parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass.
5. Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish.
Bake at 450 degrees for 30 minutes. Makes 15 servings (30 rolls).
TO MAKE AHEAD: Prepare rolls early in day; bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above.
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EGGPLANT MOUSSAKA
Eggplant:
2 eggplants (1 1/2 pounds each)
1 1/2 pounds ground round beef
1 medium onion, chopped
1/4 cup fresh Italian parsley, chopped
1 can (8 ounces) tomato sauce
4 ounces (1/2 can) water
garlic powder
salt and pepper to taste
olive or vegetable oil
Slice eggplants into rounds half an inch thick and sprinkle with salt.
In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.
Brown meat over high heat (about 10 minutes), then add onions and garlic. Continue to cook an additional five minutes.
And tomato sauce, half can water (or 1/2 c.), salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.
Cream Sauce:
6 tablespoons flour
1 quart milk
1 teaspoon salt
1/8 pound butter
1/4 cup grated Romano and Parmesan cheese
6 eggs, beaten
Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.
Add cheese and salt, continuing to cook over low heat and stirring until thickened.
In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.
Assembly:
Lightly oil 9" x 12" baking dish. Cover the bottom with bread crumbs.
Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley. Spread one half of the meat mixture over the top.
Repeat, overlapping eggplant and using remaining ingredients (except cream sauce), ending with a layer of eggplant sprinkled over with a final layer of cheese.
Pour cream sauce over all.
Bake 1 to 1 1/2 hours on the middle rack of a preheated 350°F oven.
Allow to stand 15 to 20 minutes before cutting into serving portions.
i love eggplant.
it is very good for u,it reduces ur bad cholesterol level.
http://www.italianfoodforever.com/iff/ne...
http://southernfood.about.com/cs/eggplan...
http://www.chefdecuisine.com/vegetables/...
try these site.they might help u i guess....
i love eggplant! i grew up on that stuff because we had it growing in our backyard. my favorite recipe with eggplant would definitely be eggplant parmesan. michael anglelo's has one that you can buy in the freezer section at the grocery store. i prefer home made kind though because the crust is crispy. you should try it!
I love eggplant. When it's fried, it tastes like squash. I make mine by slicing thinly, coating it with flour and frying lightly. Then drain, layer slices with mozzarella cheese slices and sliced tomatoes, then cover with your favorite tomato based sauce and bake at 350 until cheese is melted. Once it's out of the oven, sprinkle with chives. I'm not sure how good this recipe is for you, but it tastes good. :)
ok first work on spelling second my mom is a pro chef and i work with her in the kitchen and personally i love eggplant but there are many ways of making it (like different kinds) ill give you the easiest one you buy a big eggplant and slice it into about 2 centimeters thick hamburger way and then you get a pan ready with a cookie sheet on it and you take the eggplant slices and brush them with olive oil on both sides and put like 2 pinches of salt on each piece and pop em in the oven also you have to constantly watch them cause they bake very fast so hope this helps (also if you wanna try another one go to www.gourmet.com and look for eggplant parmigiana its delicious and takes a lot of work) bi good luck
Eggplant Gratin*
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
1/2 cup good bottled marinara sauce
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Very Delicious*
It actually doesn't have that much flavor,by itself, but takes on the flavor of what you're cooking it with (or how you're cooking it, like on the BBQ). As nutrients go, it probably is one of the least nutritious vegetables for you:) The darker the color of the vegetable,the more nutrients it has...and the skin of the eggplant doesn't count, because you don't eat it:)
eggplant parmasean is one of my all time favorite meals, i highly recomend it, that's pretty much all i can think of cuz this puts the rest of th eggplant meals to shame, but there are some wonderful recipes out there, i love eggplant when cooked correctly(don't eat it raw.....)
eggplant is really yummy... you can have the eggplant w/ egg...
boil the eggplant, peel it and squeeze out the juices.. mix it w/ egg and fry it.. serve it w/ ketchup.. it's very yummy!!!