Ideas for preparing a type egg plant I've never had before?!
These come from a friends garden!. I usually get they egg plant you most often see in the store!. Love making egg plant parmisan, it's so good!. But these are to small for that!. These are a different type and look more like purple cucumbers!. He told me the name of them and I looked in my recipe book but couldn't find it!. It's spelt with a "A" and forgive me but I forgot how to pronounce it, not to mention he didn't know how the name was spelt!. I thought about sliceing, dipping in egg and then into a seasoned flour mixture to fry, Before going there though,I thought I'd see if someone else had a better idea!.Open to suggestions and Thanks in advance!.Www@FoodAQ@Com
Answers:
Aubergine is the name you are looking for I believe and it's just another name for eggplant!.!. He probably gave you Japanese eggplant they are about a third the size of regular eggplant and fit your description perfectly!.!.
They are a bit sweeter than regular eggplant and come out nicely if you brush them with olive oil and grill/broil until the eggplant starts to deflate a bit!.
For frying the way you mentioned, make sure the pan is screaming hot or the eggplant will absorb the cooking oil like a sponge!.Www@FoodAQ@Com
They are a bit sweeter than regular eggplant and come out nicely if you brush them with olive oil and grill/broil until the eggplant starts to deflate a bit!.
For frying the way you mentioned, make sure the pan is screaming hot or the eggplant will absorb the cooking oil like a sponge!.Www@FoodAQ@Com
That's either a Japanese or Italian eggplant you've got there!. You can cook it exactly the same way!. The Italian eggplant tastes pretty much the same as the big fat ones, and the Japanese has a slightly milder flavor!. I like to just cut mine into chunks, sautee it in olive oil, and use that in my spaghetti sauce, or else put it on top of homemade pizza along with sundried tomatoes and fresh mozzarella!.Www@FoodAQ@Com
try this
Brinjal Upkari
1/2 kg brinjals
3 onions
3 tsp sambar powder
1/2 tsp mustard seeds
7-8 tsp oil
tamarind lump (big marble size)
1 small piece gur
1 spring curry leaves
salt to taste
Cut brinjal into thin slices!. Apply salt and keep aside!.
Cut onion also into thin slices!.
Prepare seasoning in frying pan with mustard and curry leaves in oil!. And onion slices!.
Dissolve sambar powder in thick juice extracted from tamarind!.
Pour the mix into pan!. Add gur!.
Squeeze brinjal pieces and drop them!.
Turn over thoroughly!. Cook under cover, on low flame, till tender!.
Remove from flame!. Serve!.Www@FoodAQ@Com
Brinjal Upkari
1/2 kg brinjals
3 onions
3 tsp sambar powder
1/2 tsp mustard seeds
7-8 tsp oil
tamarind lump (big marble size)
1 small piece gur
1 spring curry leaves
salt to taste
Cut brinjal into thin slices!. Apply salt and keep aside!.
Cut onion also into thin slices!.
Prepare seasoning in frying pan with mustard and curry leaves in oil!. And onion slices!.
Dissolve sambar powder in thick juice extracted from tamarind!.
Pour the mix into pan!. Add gur!.
Squeeze brinjal pieces and drop them!.
Turn over thoroughly!. Cook under cover, on low flame, till tender!.
Remove from flame!. Serve!.Www@FoodAQ@Com
I looked this up just to be sure, it was along time ago!. It was good and the idea I was told was to think of lasagna only with eggplant instead of those big noodles, lamb forcemeat (a nonspicy meat like used in lasagna will do) and white sauce instead of tomato!. Cook like lasagna, it's called Mousakka but you don't have to be exact for it to be good!. The eggplant turns out tender and the sauce gives a thick body to the forcemeat!. This is a good one even if you experiment with it, like I said it was a few decades ago when I made it and I still remember it!.
(JUST REMEMBER TO SLICE IT LONG WAYS AND NOT TOO THICK)Www@FoodAQ@Com
(JUST REMEMBER TO SLICE IT LONG WAYS AND NOT TOO THICK)Www@FoodAQ@Com