Once I cut them into chunks and roasted them in the oven with potatoes and carrots. Spritz the pan and the veggies with olive oil, sprinkle with fresh ground sea salt and pepper and they are delicious. That's when we found out our youngest daughter is allergic to them, but she loved them that one time.
Here are a few you could maybe try out. http://www.bbc.co.uk/food/moussaka My husband makes a mean Moussaka with eggplants/aubergines and it tastes delicious. :-D
1.Steam the eggplant whole until soft. 2.Prepare minced pork: 2.1 Season minced pork with light soya sauce and some corn flour .... 500gm or 1 lbs od minced meat to about a tablespoon of corn flour. Oops add some ground black pepper too! 2.2 In a frying pan heat up some oil and fry some smashed garlic until brown. 2.3 Dump in the minced meat and fry until cook, adding somewater for gravy while cooking it. 2.4 Pour the cooked minced meat over the steamed eggplant and walla, lunch or dinner is served! You can use any kind of meat and if you like it spicy just add some chili powder or cut chili slices. Green peas and onions can be added to for more flavour and colour. Enjoy!
Sauteed Crushed Eggplant: 1. Boil eggplants for 15 minutes to soften. 2. Remove from water, crush with fork (be careful not to mash them) 3. In a separate pan, saute garlic, onion and tomatoes. 4. Add crushed eggplant and mix them altogether. Season with salt and pepper. 5. Add two tablespoon of soy sauce and vinegar. 6. Add seasoning of your choice to adjust taste. Serve with plain rice.
We just had our first eggplant of the year a couple weeks ago. Silly, huh? I grew them all summer long, but with the weather this year I really didn't get any until fall, but I sliced them, dipped them in beaten egg, Parmesan cheese and breadcrumbs, and sauteed them until they were brown. I was visiting with a friend from church shortly after that and I said I just don't like the mess frying them makes so I don't make fried food very often, even though I love it, she said fry them very slowly in butter and you won't have the splatter that oil makes. I never connected the two, but I do think she is correct that butter doesn't splatter like oil does.
Hi carolyn, if you cook the oil at high heat, it will splatter while frying eggplants without batter. I've always known that frying eggplants with batter doesn't make the oil splatter.
