| Ranee Mueller |
Or four.
I'm out of creative ideas. I'm looking for something vegetarian (not
vegan) to do with four eggplants for dinner tonight. They need to be
cooked soon. It has to be quick to put together and cook. I'm thinking
of faking a parmigiana, but other ideas would be great.
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
|
|
|
| aem |
Ranee Mueller wrote:
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian (not
> vegan) to do with four eggplants for dinner tonight. They need to be
> cooked soon. It has to be quick to put together and cook. I'm thinking
> of faking a parmigiana, but other ideas would be great.
>
Here's a recipe for Sichuan-style spicy eggplant but I don't know if
you want to use it for all four eggplants, if you mean the big fat
kind. That's a lot of eggplant! At any rate, in this one you can omit
the pork if you want vegetarian, and you can substitute red wine
vinegar for the Chinese black vinegar. But then put the black vinegar
on your shopping list for next time because it's really good stuff.
-aem
1 pound eggplant (about 1 American or 3 Asian eggplants)
1/4 pound ground pork
Marinade:
1 teaspoon soy sauce
Pepper, to taste
Pinch of cornstarch
Other:
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 green onion, sliced diagonally, about 1" sections
4 tablespoons oil for stir-frying, or as needed
1 tablespoon hot bean sauce
2 teaspoons Chinese black vinegar (Chinkiang)
1 teaspoon soy sauce
1 teaspoon granulated sugar
PREPARATION:
If using American eggplant, desalt if desired by placing in a colander
and sprinkling with salt, and letting sit for 30 minutes. [can skip
this step]
Marinate the ground pork, if using, in the soy sauce, pepper and
cornstarch for 15 minutes.
Cut the eggplant into pieces approximately 1 inch long and 1/2-inch
thick (do not peel).
Heat the wok over high heat. Add 2 tablespoons oil. When the oil is
hot, add the eggplant. Stir-fry the eggplant until softened (about 5
minutes). Remove from the wok.
Add 2 tablespoons oil to the wok. When the oil is hot, add the bean
sauce. Cook for 1 minute, then add the garlic and ginger. Stir-fry
until aromatic. Add the ground pork. Stir fry until the pork changes
color and is nearly cooked through.
Add the eggplant back into the pan. Sprinkle the black rice vinegar and
soy sauce over. Stir in the sugar and the green onion. Mix thoroughly
and serve.
|
|
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| tert in seattle |
raneemdonot@spamharbornet.com writes:
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian (not
>vegan) to do with four eggplants for dinner tonight. They need to be
>cooked soon. It has to be quick to put together and cook. I'm thinking
>of faking a parmigiana, but other ideas would be great.
mirza ghassemi
http://dinnercoop.cs.cmu.edu/dinner...zaGhassemi.html
it's delicious
when my wife makes it she slices the eggplant before roasting and
doesn't remove the skins
she also mashes the eggplant right in the pan
the eggs are optional
we eat it with rice
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| L, not -L |
Newsgroups: rec.food.cooking
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On 12-Oct-2005, Ranee Mueller <raneemdonot@spamharbornet.com> wrote:
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian (not
> vegan) to do with four eggplants for dinner tonight. They need to be
> cooked soon. It has to be quick to put together and cook. I'm thinking
> of faking a parmigiana, but other ideas would be great.
1. Slice 1/4 inch thick rounds, sprinkle with kosher salt to bring out some
of the moisture and place in collander to drain for an hour.
2. rinse off salt and immediately dry on paper towels or in salad spinner
3. Marinate for 2-4 hours in balsamic vinaigrette (for best contact, I put
them in a zip top bag and squeeze all the air out)
4. Oven roast for 30 minutes or so at 400,
5. top with 1/4 inch thick tomato slice and fresh mozarella slice, place
under broiler until moz is melted
6. sprinkle with italian-ish herb mix of choice
OR
1. slice 1/4 inch thick slices, lengthwise; salt to bring out moisture and
drain as in step 1, above; if available, do the same with zuchinni & yellow
squash
2 through 4, same as above
5. split focaccia, brush cut sides with very good EVOO (I prefer Spanish
over Italian olive oil), cover bottom with roasted eggplant & squash slices
and fresh mozarella, place focaccia top on to make a sandwich
6. grill (I use a cast iron grill pan, with a bacon press weight, though the
weight is not required) on both sides
--
To email, replace Cujo with Juno
|
|
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| Puester |
Ranee Mueller wrote:
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian (not
> vegan) to do with four eggplants for dinner tonight. They need to be
> cooked soon. It has to be quick to put together and cook. I'm thinking
> of faking a parmigiana, but other ideas would be great.
>
> Regards,
> Ranee
My suggestion was going to be parm or lasagna.
If you hadn't said veg, it would have been moussaka!
gloria p
|
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| L, not -L |
Newsgroups: rec.food.cooking
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On 12-Oct-2005, "L, not -L" <lallin@cujo.com> wrote:
> It has to be quick to put together and cook. I'm thinking
> > of faking a parmigiana, but other ideas would be great.
>
> 1. Slice 1/4 inch thick rounds, sprinkle with kosher salt to bring out
> some
> of the moisture and place in collander to drain for an hour.
> 2. rinse off salt and immediately dry on paper towels or in salad spinner
> 3. Marinate for 2-4 hours in balsamic vinaigrette (for best contact, I put
> them in a zip top bag and squeeze all the air out)
> 4. Oven roast for 30 minutes or so at 400,
> 5. top with 1/4 inch thick tomato slice and fresh mozarella slice, place
> under broiler until moz is melted
> 6. sprinkle with italian-ish herb mix of choice
>
> OR
> 1. slice 1/4 inch thick slices, lengthwise; salt to bring out moisture and
> drain as in step 1, above; if available, do the same with zuchinni &
> yellow
> squash
> 2 through 4, same as above
> 5. split focaccia, brush cut sides with very good EVOO (I prefer Spanish
> over Italian olive oil), cover bottom with roasted eggplant & squash
> slices
> and fresh mozarella, place focaccia top on to make a sandwich
> 6. grill (I use a cast iron grill pan, with a bacon press weight, though
> the
> weight is not required) on both sides
Though these take quite a while in elapsed time, the actual work time is
quick - only about 15 minutes of active work time.
--
To email, replace Cujo with Juno
|
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| Curly Sue |
On Wed, 12 Oct 2005 10:02:45 -0700, Ranee Mueller
<raneemdonot@spamharbornet.com> wrote:
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian (not
>vegan) to do with four eggplants for dinner tonight. They need to be
>cooked soon. It has to be quick to put together and cook. I'm thinking
>of faking a parmigiana, but other ideas would be great.
Sautee diced eggplant, add curry powder and sautee a bit more, add a
bit of water to make a sauce. Good with rice.
Sue(tm)
Lead me not into temptation... I can find it myself!
|
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| Desert Rainbow |
"Ranee Mueller" <raneemdonot@spamharbornet.com> wrote in message
news:raneemdonot-F8E8FB.10024212102005@news.isp.giganews.com...
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian
(not
> vegan) to do with four eggplants for dinner tonight. They need to
be
> cooked soon. It has to be quick to put together and cook. I'm
thinking
> of faking a parmigiana, but other ideas would be great.
Mexican Eggplant
(The Grey Whale Inn, Fort Bragg, California)
Ingredients:
2 medium eggplants, sliced in 1/2-inch slices
1 cup chopped onion
16 ounces tomato sauce or marinara sauce
1/2 teaspoon cumin, ground
One 4-ounce can green chiles, diced
1 clove garlic, minced
8 ounces cheddar cheese, shredded
5 to 6 ounces fresh spinach, coarsely cut, optional
4 ounces crumbled feta cheese, optional
Lightly brown onions in non-stick saucepan; add tomato sauce, cumin,
green chiles and garlic. Simmer for 10 minutes. Spray 9 x 12-inch
Pyrex pan with non-stick cooking spray; layer (1/2 of each ingredient)
eggplant, (spinach), cheese(s), and sauce, and then repeat. You can
cover with plastic wrap and refrigerate overnight at this point. Bake
uncovered for 45 minutes in a 350-degree oven.
|
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| Rhonda Anderson |
Ranee Mueller <raneemdonot@spamharbornet.com> wrote in news:raneemdonot-
F8E8FB.10024212102005@news.isp.giganews.com:
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian (not
> vegan) to do with four eggplants for dinner tonight. They need to be
> cooked soon. It has to be quick to put together and cook. I'm thinking
> of faking a parmigiana, but other ideas would be great.
>
> Regards,
> Ranee
>
Maybe try chopping it up, sauteeing it in olive oil, and throwing in onion,
tomatoes etc. to make a pasta sauce? I've done similar (IIRC I threw in
some caramelised onion that I had, and a splash of vinegar).
Rhonda Anderson
Cranebrook, NSW, Australia
|
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| Joseph Littleshoes |
Newsgroups: rec.food.cooking
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Ranee Mueller wrote:
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian
> (not
> vegan) to do with four eggplants for dinner tonight. They need to be
> cooked soon. It has to be quick to put together and cook. I'm
> thinking
> of faking a parmigiana, but other ideas would be great.
Eggplant 'Dore' (gilded)
-----------------------------
Simply thin slice (1/4 inch) and season with salt and pepper, dip in
beaten egg yolk and dredge in seasoned or plain flour then quickly sauté
in hot butter or canola oil, i would not use olive oil as i like the
flavour of the eggplant to stand out. Keep warm as you cook them and
serve with grated parmesan cheese.
The same process works very well for sliced zucchini and whole button
mushrooms.
---
JL
>
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/
|
|
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| Mr Libido Incognito |
Rhonda Anderson wrote on 12 Oct 2005 in rec.food.cooking
> Ranee Mueller <raneemdonot@spamharbornet.com> wrote in
> news:raneemdonot- F8E8FB.10024212102005@news.isp.giganews.com:
>
> > Or four.
> >
> > I'm out of creative ideas. I'm looking for something vegetarian
> > (not
> > vegan) to do with four eggplants for dinner tonight. They need to
> > be cooked soon. It has to be quick to put together and cook. I'm
> > thinking of faking a parmigiana, but other ideas would be great.
> >
> > Regards,
> > Ranee
> >
>
> Maybe try chopping it up, sauteeing it in olive oil, and throwing in
> onion, tomatoes etc. to make a pasta sauce? I've done similar (IIRC I
> threw in some caramelised onion that I had, and a splash of vinegar).
>
> Rhonda Anderson
> Cranebrook, NSW, Australia
>
I go the grill route with eggplant...larger ones I peel.
I put thickish eggplant coins on a hot grill and brush them with whatever
vinegrette salad dressing I like that week on both sides.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.
|
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| Dee Randall |
"Mr Libido Incognito" <Not@vaild.null> wrote in message
news:Xns96EDF023CFDF3Incognito@216.168.3.30...
> Rhonda Anderson wrote on 12 Oct 2005 in rec.food.cooking
>
>> Ranee Mueller <raneemdonot@spamharbornet.com> wrote in
>> news:raneemdonot- F8E8FB.10024212102005@news.isp.giganews.com:
>>
>> > Or four.
>> >
>> > I'm out of creative ideas. I'm looking for something vegetarian
>> > (not
>> > vegan) to do with four eggplants for dinner tonight. They need to
>> > be cooked soon. It has to be quick to put together and cook. I'm
>> > thinking of faking a parmigiana, but other ideas would be great.
>> >
>> > Regards,
>> > Ranee
>> >
Reading your request again, and even tho it's too late for your dinner -- if
you like Indian food, this recipe using 4 lbs. of eggplants looks right up
my alley -- I don't know about your taste buds, tho.
http://www.vegan-food.net/index.cgi?1015
One thing I noticed is that instead of the standard 'curry powder' or the
multitude of spices that make up a 'standard curry powder,' this recipe uses
garam masala. There are different schools of thought, and I guess different
recipes use garam masala different ways; i.e., some add it while cooking and
yet others, say, don't add it until the end.
Most of the Indian recipes I've made already have a multitude of spices, and
garam masala is added at the end. I don't quite know if there is a
'standard' for it's use.
Dee Dee
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| Pete C. |
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Ranee Mueller wrote:
>
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian (not
> vegan) to do with four eggplants for dinner tonight. They need to be
> cooked soon. It has to be quick to put together and cook. I'm thinking
> of faking a parmigiana, but other ideas would be great.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/
A bit late for this batch, but you might want to get the cookbook at
this site:
http://afghancuisine.com/page/14mzu/Contact_Us.html
I picked up the cookbook at their Hartford, CT restaurant. Everything
I've tried at the restaurant has been fantastic and so has everything
I've tried making from their cookbook.
It has several eggplant recipes including "Brony Banjan Damshoda" which
is one of my favorites. It's very easy to make as well.
Pete C.
|
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| Dee Randall |
"Pete C." <aux3.DOH.4@snet.net> wrote in message
news:434E87D7.912BD582@snet.net...
> Ranee Mueller wrote:
>>
>> Or four.
>>
>> I'm out of creative ideas. I'm looking for something vegetarian (not
>> vegan) to do with four eggplants for dinner tonight. They need to be
>> cooked soon. It has to be quick to put together and cook. I'm thinking
>> of faking a parmigiana, but other ideas would be great.
>>
>> Regards,
>> Ranee
>>
>> Remove do not & spam to e-mail me.
>>
>> "She seeks wool and flax, and works with willing hands." Prov 31:13
>>
>> http://arabianknits.blogspot.com/
>> http://talesfromthekitchen.blogspot.com/
>
> A bit late for this batch, but you might want to get the cookbook at
> this site:
>
> http://afghancuisine.com/page/14mzu/Contact_Us.html
>
> I picked up the cookbook at their Hartford, CT restaurant. Everything
> I've tried at the restaurant has been fantastic and so has everything
> I've tried making from their cookbook.
>
> It has several eggplant recipes including "Brony Banjan Damshoda" which
> is one of my favorites. It's very easy to make as well.
>
> Pete C.
Pete, as I will probably never get this book or run across it, can you give
me some clue what 'brony' is all about?
Thanks,
Dee Dee
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| ~patches~ |
You know this whole thread should be combined with the underlying sexual
connotations of food :)
|
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| Pete C. |
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Dee Randall wrote:
>
> "Pete C." <aux3.DOH.4@snet.net> wrote in message
> news:434E87D7.912BD582@snet.net...
> > Ranee Mueller wrote:
> >>
> >> Or four.
> >>
> >> I'm out of creative ideas. I'm looking for something vegetarian (not
> >> vegan) to do with four eggplants for dinner tonight. They need to be
> >> cooked soon. It has to be quick to put together and cook. I'm thinking
> >> of faking a parmigiana, but other ideas would be great.
> >>
> >> Regards,
> >> Ranee
> >>
> >> Remove do not & spam to e-mail me.
> >>
> >> "She seeks wool and flax, and works with willing hands." Prov 31:13
> >>
> >> http://arabianknits.blogspot.com/
> >> http://talesfromthekitchen.blogspot.com/
> >
> > A bit late for this batch, but you might want to get the cookbook at
> > this site:
> >
> > http://afghancuisine.com/page/14mzu/Contact_Us.html
> >
> > I picked up the cookbook at their Hartford, CT restaurant. Everything
> > I've tried at the restaurant has been fantastic and so has everything
> > I've tried making from their cookbook.
> >
> > It has several eggplant recipes including "Brony Banjan Damshoda" which
> > is one of my favorites. It's very easy to make as well.
> >
> > Pete C.
>
> Pete, as I will probably never get this book or run across it, can you give
> me some clue what 'brony' is all about?
> Thanks,
> Dee Dee
You take a deep pot with a cover, layer in sliced eggplant (after
salting, draining and lightly pan frying), sliced tomatoes, sliced green
peppers and sliced onions. Seasoning sprinkled through the layers is
garlic, pepper and a little finely minced jalapeno.
Cover with a kitchen towel wrapped under the lid so that steam doesn't
condense and drip back in, and simmer on medium heat for 20 minutes or
so. There is no liquid added, all comes from the vegetables (tomato
mostly) and the liquid reduces at the bottom to make a sauce.
Wonderful stuff.
Pete C.
|
|
|
| Dee Randall |
"Pete C." <aux3.DOH.4@snet.net> wrote in message
news:434EA134.EF51F9C4@snet.net...
> Dee Randall wrote:
>>
>> "Pete C." <aux3.DOH.4@snet.net> wrote in message
>> news:434E87D7.912BD582@snet.net...
>> > Ranee Mueller wrote:
>> >>
>> >> Or four.
>> >>
>> >> I'm out of creative ideas. I'm looking for something vegetarian
>> >> (not
>> >> vegan) to do with four eggplants for dinner tonight. They need to be
>> >> cooked soon. It has to be quick to put together and cook. I'm
>> >> thinking
>> >> of faking a parmigiana, but other ideas would be great.
>> >>
>> >> Regards,
>> >> Ranee
>> >>
>> >> Remove do not & spam to e-mail me.
>> >>
>> >> "She seeks wool and flax, and works with willing hands." Prov 31:13
>> >>
>> >> http://arabianknits.blogspot.com/
>> >> http://talesfromthekitchen.blogspot.com/
>> >
>> > A bit late for this batch, but you might want to get the cookbook at
>> > this site:
>> >
>> > http://afghancuisine.com/page/14mzu/Contact_Us.html
>> >
>> > I picked up the cookbook at their Hartford, CT restaurant. Everything
>> > I've tried at the restaurant has been fantastic and so has everything
>> > I've tried making from their cookbook.
>> >
>> > It has several eggplant recipes including "Brony Banjan Damshoda" which
>> > is one of my favorites. It's very easy to make as well.
>> >
>> > Pete C.
>>
>> Pete, as I will probably never get this book or run across it, can you
>> give
>> me some clue what 'brony' is all about?
>> Thanks,
>> Dee Dee
>
> You take a deep pot with a cover, layer in sliced eggplant (after
> salting, draining and lightly pan frying), sliced tomatoes, sliced green
> peppers and sliced onions. Seasoning sprinkled through the layers is
> garlic, pepper and a little finely minced jalapeno.
>
> Cover with a kitchen towel wrapped under the lid so that steam doesn't
> condense and drip back in, and simmer on medium heat for 20 minutes or
> so. There is no liquid added, all comes from the vegetables (tomato
> mostly) and the liquid reduces at the bottom to make a sauce.
>
> Wonderful stuff.
>
> Pete C.
Thank you, Pete. I was hoping for a whole lot of Indian spices. I'm nuts
about them! But the method seems good.
Dee Dee
|
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|
| Pete C. |
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Xref: spool6-east.superfeed.net rec.food.cooking:1111067
Dee Randall wrote:
>
> "Pete C." <aux3.DOH.4@snet.net> wrote in message
> news:434EA134.EF51F9C4@snet.net...
> > Dee Randall wrote:
> >>
> >> "Pete C." <aux3.DOH.4@snet.net> wrote in message
> >> news:434E87D7.912BD582@snet.net...
> >> > Ranee Mueller wrote:
> >> >>
> >> >> Or four.
> >> >>
> >> >> I'm out of creative ideas. I'm looking for something vegetarian
> >> >> (not
> >> >> vegan) to do with four eggplants for dinner tonight. They need to be
> >> >> cooked soon. It has to be quick to put together and cook. I'm
> >> >> thinking
> >> >> of faking a parmigiana, but other ideas would be great.
> >> >>
> >> >> Regards,
> >> >> Ranee
> >> >>
> >> >> Remove do not & spam to e-mail me.
> >> >>
> >> >> "She seeks wool and flax, and works with willing hands." Prov 31:13
> >> >>
> >> >> http://arabianknits.blogspot.com/
> >> >> http://talesfromthekitchen.blogspot.com/
> >> >
> >> > A bit late for this batch, but you might want to get the cookbook at
> >> > this site:
> >> >
> >> > http://afghancuisine.com/page/14mzu/Contact_Us.html
> >> >
> >> > I picked up the cookbook at their Hartford, CT restaurant. Everything
> >> > I've tried at the restaurant has been fantastic and so has everything
> >> > I've tried making from their cookbook.
> >> >
> >> > It has several eggplant recipes including "Brony Banjan Damshoda" which
> >> > is one of my favorites. It's very easy to make as well.
> >> >
> >> > Pete C.
> >>
> >> Pete, as I will probably never get this book or run across it, can you
> >> give
> >> me some clue what 'brony' is all about?
> >> Thanks,
> >> Dee Dee
> >
> > You take a deep pot with a cover, layer in sliced eggplant (after
> > salting, draining and lightly pan frying), sliced tomatoes, sliced green
> > peppers and sliced onions. Seasoning sprinkled through the layers is
> > garlic, pepper and a little finely minced jalapeno.
> >
> > Cover with a kitchen towel wrapped under the lid so that steam doesn't
> > condense and drip back in, and simmer on medium heat for 20 minutes or
> > so. There is no liquid added, all comes from the vegetables (tomato
> > mostly) and the liquid reduces at the bottom to make a sauce.
> >
> > Wonderful stuff.
> >
> > Pete C.
>
> Thank you, Pete. I was hoping for a whole lot of Indian spices. I'm nuts
> about them! But the method seems good.
> Dee Dee
There are similarities between the Afghan and Indian recipes, but the
Afghan ones tend to be milder than the Indian. If you've got someone who
thinks Indian food is too spicy, drag them to an Afghan place to get
them started.
It took me about 20 years, but I took my mother from complaining about
anything I cooked with a decent amount of black pepper, to the point
where she cooks "flaming death meat loaf".
Pete C.
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| Joseph Littleshoes |
Newsgroups: rec.food.cooking
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Xref: spool6-east.superfeed.net rec.food.cooking:1111072
Dee Randall wrote:
> Thank you, Pete. I was hoping for a whole lot of Indian spices. I'm
> nuts
> about them! But the method seems good.
> Dee Dee
Add curry powder or garam massala (sp?) to the flour for the eggplant
dore i mentioned earlier. Or simply fry eggplant slices in clarified
butter and serve with any of the many Indian condiments.
When i am feeling particularly indulgent or i have too many eggplants i
like to take 2 slices of lightly sautéed eggplant and place a thick
slice of swiss cheese between them and dip in a thick batter and deep
fry.
---
JL
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| Dee Randall |
"Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
news:434EB7D8.4AF1986B@pacbell.net...
> Dee Randall wrote:
>
>> Thank you, Pete. I was hoping for a whole lot of Indian spices. I'm
>> nuts
>> about them! But the method seems good.
>> Dee Dee
>
> Add curry powder or garam massala (sp?) to the flour for the eggplant
> dore i mentioned earlier. Or simply fry eggplant slices in clarified
> butter and serve with any of the many Indian condiments.
>
> When i am feeling particularly indulgent or i have too many eggplants i
> like to take 2 slices of lightly sautéed eggplant and place a thick
> slice of swiss cheese between them and dip in a thick batter and deep
> fry.
> ---
> JL
>
Eggplant is one of those vegetables that is sort of mysterious to me - i.e.,
I don't know whether I like it or not. I got turned off of it about 7 years
ago when DH and I stopped at an Egyptian? Lebanon? small family-owned
restaurant that also carried groceries. She sold her home-made goods, which
I suppose she made in the kitchen there, to different groceries in small
containers, and you could get these containers there to add to your lunch
(falafel) , as a side dish. This one day we got a bobba ganush (forgive my
spelling) to add to our plate -- It was icy - must've been taken out of the
freezer and put in the frig case -- Oh, I can still taste it - gag me!
But home-made Indian vegetarian stews made with eggplant and about 20+
spices, now that's the ticket!
Dee Dee
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| Ranee Mueller |
Thank you to everyone for your suggestions! I saved them all, and
now have a great store of recipes for when I come up a wall like that
again.
I was quite anxious to come up with something so I opened my copy of
Marcella Hazan's Cucina, liking how Italians treat their eggplant, and
found a baked dish with peppers, tomatoes, garlic and mozzarella. I
ended up using half the eggplant in it, and modified it to make prep go
more quickly, using a bag of preshredded Mediterranean mix cheese from
TJs, frozen peppers and jarred sauce I found in the back of my pantrt.
Oh, and I doubled the garlic. I will use one of the recipes posted on
Friday with the other two eggplants.
Thank you!
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
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| Ranee Mueller |
In article <434EA134.EF51F9C4@snet.net>,
"Pete C." <aux3.DOH.4@snet.net> wrote:
> You take a deep pot with a cover, layer in sliced eggplant (after
> salting, draining and lightly pan frying), sliced tomatoes, sliced green
> peppers and sliced onions. Seasoning sprinkled through the layers is
> garlic, pepper and a little finely minced jalapeno.
>
> Cover with a kitchen towel wrapped under the lid so that steam doesn't
> condense and drip back in, and simmer on medium heat for 20 minutes or
> so. There is no liquid added, all comes from the vegetables (tomato
> mostly) and the liquid reduces at the bottom to make a sauce.
This sounds wonderful! Thank you, I will look for the book.
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
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| Ranee Mueller |
In article <dijlad$451$1@ftupet.ftupet.com>,
tert in seattle <tert@ftupet.com> wrote:
> mirza ghassemi
Thank you! I think we Middle Easterners and the Italians make
eggplant the best, but I am biased of course. :)
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
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| Ranee Mueller |
In article <1129138341.728362.189350@o13g2000cwo.googlegroups.com>,
"aem" <aem_again@yahoo.com> wrote:
> Here's a recipe for Sichuan-style spicy eggplant but I don't know if
> you want to use it for all four eggplants, if you mean the big fat
> kind. That's a lot of eggplant! At any rate, in this one you can omit
> the pork if you want vegetarian, and you can substitute red wine
> vinegar for the Chinese black vinegar. But then put the black vinegar
> on your shopping list for next time because it's really good stuff.
> -aem
I am going to try this, but I think I will try it with the Asian
eggplant and keep the pork. It sounds good. :)
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
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| TammyM |
On Wed, 12 Oct 2005 10:02:45 -0700, Ranee Mueller
<raneemdonot@spamharbornet.com> wrote:
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian (not
>vegan) to do with four eggplants for dinner tonight. They need to be
>cooked soon. It has to be quick to put together and cook. I'm thinking
>of faking a parmigiana, but other ideas would be great.
>
> Regards,
> Ranee
>
>Remove do not & spam to e-mail me.
>
>"She seeks wool and flax, and works with willing hands." Prov 31:13
>
>http://arabianknits.blogspot.com/
>http://talesfromthekitchen.blogspot.com/
Did anyone suggest Imam Bayaldi? The version I had of it claims to be
Greek. It is wonderful. VERY high in fat (olive oil, natch) and
utterly delicious.
TammyM
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| Steve Y |
My favourite Aubergine dish is this one but it does need to be prepared
the day before.
(Courtesy of St Delia of Norwich)
Tunisian Aubergine Salad with Coriander and Yoghurt This is my
adaptation of an Elizabeth David recipe. I never actually made it from
her book, but one of my favourite restaurants, Chez Bruce, in
Wandsworth, London, regularly serves it as a first course. It's so
wonderful I never have anything else if it's on the menu.
Serves 4 as a starter
1 lb 8 oz (700 g) aubergine, chopped into 1/2 inch (1 cm) cubes
2 rounded tablespoons chopped fresh coriander
1 lb 8 oz (700 g) ripe red tomatoes
about 3 tablespoons olive oil
1 heaped teaspoon cumin seeds
1 teaspoon allspice berries
1 large onion, weighing about 10 oz (275 g), peeled and finely chopped
1 large red chilli, deseeded and finely chopped
4 cloves garlic, peeled and finely chopped
2 rounded tablespoons chopped fresh mint
salt and freshly milled black pepper
To serve:
4 tablespoons Greek yoghurt
8 pitta breads, warmed
1 tablespoon olive oil
1 rounded tablespoon chopped fresh coriander
1 rounded tablespoon chopped fresh mint
* Click an ingredient to find out more
You will also need 2 baking trays, one measuring 11 x 16 inches (28 x 40
cm), the other measuring 10 x 14 inches (25.5 x 35 cm).
You'll need to start this recipe the day before you want to serve it.
First salt and drain the aubergines: place them in a large colander and,
as you add them, sprinkle with 1 level tablespoon of salt, then cover
with a plate and weigh it down with a few scale weights or a similar
heavy object. Now place the colander on a plate and leave the aubergine
to drain for 1 hour. When it has been draining for 30 minutes, pre-heat
the oven to gas mark 8, 450°F (230°C).
Meanwhile, skin the tomatoes. To do this, pour boiling water over them
and leave for exactly 1 minute before draining them and slipping off
their skins, protecting your hands with a cloth if they are too hot. Cut
them in half and place them cut-side up on the smaller baking tray,
which should be lightly oiled, and brush the tomatoes with a little
olive oil as well. Set to one side.
Now you need to dry-roast the cumin seeds and allspice berries, and to
do this place them in a small frying pan or saucepan over a medium heat
and stir and toss them around for 1-2 minutes, or until they begin to
look toasted and start to jump in the pan. Now transfer them to a pestle
and mortar and crush them to a powder.
When the aubergines are ready, squeeze them to get rid of any excess
juices, dry them in a clean tea cloth, then place them in a bowl, add 1
tablespoon of the oil and toss them around so they get a good coating.
After that, spread them out on the larger baking tray and place both
baking trays in the oven, with the aubergines on the top shelf and the
tomatoes on the next one down. Give them about 25 minutes, by which time
the aubergines should be tinged golden brown at the edges and the
tomatoes soft. Remove the vegetables from the oven and, when the
tomatoes are cool enough, chop them into quite small pieces.
Meanwhile, heat 2 more tablespoons of the oil in a large frying pan over
a medium to high heat and fry the onions until soft and pale gold –
about 5 minutes – then add the chilli and garlic and fry for 1 more
minute. Next add the chopped tomatoes, aubergines and crushed spices,
stir well, add the herbs and season with salt and freshly milled black
pepper. Bring everything up to a gentle simmer, then remove the pan from
the heat and pile everything into a serving dish. Leave for 24 hours, or
longer if possible, covered in the fridge. Serve the salad at room
temperature, drizzled with the olive oil. Serve with the warm pitta
breads, about a tablespoon of Greek yoghurt with each serving and the
fresh herbs scattered over.
Ranee Mueller wrote:
> Or four.
>
> I'm out of creative ideas. I'm looking for something vegetarian (not
> vegan) to do with four eggplants for dinner tonight. They need to be
> cooked soon. It has to be quick to put together and cook. I'm thinking
> of faking a parmigiana, but other ideas would be great.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/
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| Ranee Mueller |
In article <434ef251.170154919@news.ucdavis.edu>,
me@privacy.net (TammyM) wrote:
> Did anyone suggest Imam Bayaldi? The version I had of it claims to be
> Greek. It is wonderful. VERY high in fat (olive oil, natch) and
> utterly delicious.
This sounds lovely, I will google for a recipe. Thank you!
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
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| TammyM |
On Mon, 17 Oct 2005 16:23:43 -0700, Ranee Mueller
<raneemdonot@spamharbornet.com> wrote:
>In article <434ef251.170154919@news.ucdavis.edu>,
> me@privacy.net (TammyM) wrote:
>
>> Did anyone suggest Imam Bayaldi? The version I had of it claims to be
>> Greek. It is wonderful. VERY high in fat (olive oil, natch) and
>> utterly delicious.
>
> This sounds lovely, I will google for a recipe. Thank you!
>
> Regards,
> Ranee
Dear Ranee,
The first time I had it, I was at a Greek festival here in town.
Heavenly! If you don't find a recipe, let me know. I will gladly
type one in for you.
best,
TammyM
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