I was inspired by @JBeberstein and @SkotlandSkye beautiful eggplants. I decided to try eggplant one more time. I haven’t tried it since I was a kid and decided I didn’t like it. We picked up really nice one at the farmers marked today. I spent a couple hours reading through recipes and tips on cooking eggplant. I wanted to give it the best chance for me to like it. So settled on eggplant Parmesan. And it turned delicious. My picky 10 year old autistic son who only very selective foods eat it up. He loved it and wants me teach his mom to make it so he can have it at her house. Thank you guys so much for the inspiration I can’t wait to grow it myself and try even more ways to eat it.
The egg plant, or aubergine, comes from India where it is called "Brinjal". It was introdced to Europe by the Portuguese who had colonised Goa, and became popular in Spain, where it is called Berenjena.
The Spanish use it in many dishes, such as tortillas (Basically very thick omelettes.) Then there is a lovely dish, made by slicing them (skin still on) and then covering them with salt for a few hours. After this marinade, the salt is wiped off and the slices dipped in flour, followed by beaten egg, They are then sauteed in a pan, using either butter or good quality olive oil.
Love this! I could eat eggplant everyday! It's definitely one of my favorite veggies. Eggplant and potato curry is great too...and find yourself a good Baba Ganoush recipe and an Eggplant Ratatoille
I just shared it for you to "Food Glorious Food" ?
I'm not a fan of egg plant (aubergine in the UK) either. It's such a shame, because they look so beautiful and they are easy to use, but the flesh is quite tasteless and the skin is often bitter.
The recipe you found looks great though.
I found out if slice the eggplant and the salt it good. Let it sit for an hour then rinse it real good the bitter taste is gone. Then dredged it in seasoned flower egg and the seasoned bread crumbs it tasted really god. I was really pleasantly surprised.
Thank you. I'm going to look into that! That's very useful.
Yes, bitter is how I describe it.
You should "brine" your eggplant overnight before you use it. Basically, this means to just submerge it in salt water. Rinse well before use. But the easiest thing to do is to switch from Italian Eggplant to Chinese Eggplant.....you will find the Chinese one is much sweeter.
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