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Discussion Starter · #1 ·
I saw an eggplant in the supermarket and it was so purple and turgid that I couldn't resist buying it.<br><br><br><br>
But now I need a recipe that uses it. A simple one. Normally eggplant makes me nauseous, when I cook it and eat it, but I've eaten eggplant prepared by others, that hasn't, so I need a recipe that addresses whatever it is in eggplant that makes me nauseaus, and removes it.
 

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What is it exactly about me that makes you nauseous. It's hard to give advice without specifics. One suggestion I do have though is to choose some of the smaller, narrower Asian or Italian varieties, instead of the more abundant bulbous type. I know, it's hard to resist the more aesthetically pleasing, larger ones, but the smaller kinds are sweeter and more flavorful. I'm very happy you're still willing to give me a chance despite your nausea...
 

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put it in ratatouille. It will be absolutely divine then!!<br><br>
That, or vegan moussaka? (I'm sure it is possible)
 

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Discussion Starter · #4 ·
eggplants asks:<br><br>
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What is it exactly about me that makes you nauseous. ... One suggestion I do have though is to choose some of the smaller, narrower Asian or Italian varieties, instead of the more abundant bulbous type. I'm very happy you're still willing to give me a chance despite your nausea<br><br>
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I am not given a choice. The supermarket has only one kind of eggplant. And of course they usually don't look very fresh but today I saw fresh ones -- very unusual -- at a low price so I grabbed.<br><br><br><br>
I don't know why you make me nauseaous. I suppose it might be some chemical naturally present in you, that my stomach has a reflexive response to. If I knew why you make me nauseaus I wouldn't have asked you to address the cause and remove it; I would have done it myself. I'm always tempted to give you another chance as I love your flavor and texture.<br><br><br><br><br><br>
Schoska writes:<br><br>
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put it in ratatouille.<br><br>
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as if I had any idea what ratatouille is, or how to pronounce it. Same story with moussaka. I asked for recipes, not name of dishes.<br><br><br><br>
Again, I didn't say anything about not liking the flavor or texture of eggplant. All I said is they <b>make</b> me nauseaus. If I didn't like the flavor and texture I wouldn't have asked for recipes that include it.
 

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Discussion Starter · #5 ·
Also, nothing fried -- I don't like to eat oil heated greatly above the boiling point of water. I believe this makes the oil toxic. And I only have a small toaster oven, and it's summer where I am, so large-dish, long-baked recipes will not be appreciated either.
 

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Discussion Starter · #6 ·
And like I said, i am looking for <b>simple</b> recipes. And recipes without "exotic" ingredients -- without ingredients that are not available in my area. I don't want to import ingredients from far away, at great effort and expense.<br><br><br><br>
Also, no fungi, no mock meats.
 

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The simplest eggplant recipe I know:<br><br><br><br>
Marinated Grilled Eggplant<br><br>
From Nonna's Italian Kitchen by Bryanna Clark Grogan.<br><br><br><br>
1 large eggplant<br><br>
Kosher salt<br><br>
2 tablespoons extra-virgin olive oil<br><br>
1 tablespoon fresh lemon juice<br><br>
Freshly ground black pepper to taste<br><br>
Optional: Fresh mint or basil, chopped.<br><br><br><br>
Slice eggplant 1/2" thick. Salt it liberally on both sides and leave it to drain for half an hour in a colander (I like to set the slices on a cooling rack over my sink).<br><br><br><br>
Rinse the eggplant well and pat dry. Brush with 1 T olive oil and grill or broil on both sides, about 3 to 4 inches from the heat, until slightly browned and soft.<br><br><br><br>
Cut the eggplant slices into strips and arrage on a platter. Drizzle with remaining olive oil and lemon juice. Sprinkle with pepper and optional herbs.
 

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One more, my personal favorite form of eggplant<br><br><br><br>
Baba Ghannouj<br><br>
Note: I never measure when I make baba ghannouj, I just add stuff until it tastes right. This recipe is a basic formula, but everything is adjustable.<br><br><br><br>
1 eggplant<br><br>
2 cloves garlic<br><br>
2 ounces fresh lemon juice<br><br>
2 tablespoons tahini<br><br>
1/2 bunch parsley, leaves only<br><br>
Salt and pepper<br><br><br><br>
Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.<br><br><br><br>
Remove eggplant from the grill and let cool.<br><br><br><br>
Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help.
 

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Discussion Starter · #10 ·
Of course, if I knew how baba ghannouj is supposed to taste, I could make it without being told about how much of each ingredient to use. But since I've never tasted it, it will not be so easy to make it without knowing approximate amounts.<br><br><br><br>
Oh, I see you gave amounts Jess B, so I should be able to make it.<br><br><br><br>
Though I have neither a grill, nor an oven large enough to hold the eggplant I bought, whole. Nor do I want to have my small toaster-oven on for 30 minutes, in the summer time.<br><br><br><br>
This certainly is not a complex recipe though. And has readily available ingredients.<br><br><br><br>
No one has yet told me what part of the preparation is the part that gets rid of whatever it is in eggplant that makes me nauseous. Is it high heat? Is it soaking it in chemicals? Is it discarding water it was steamed in, or rinsing it before cooking? I want to make sure I know, so I don't get nauseaous.<br><br><br><br>
Can you mash the ingredients instead of using a food processor? All I have is a little 1-cup food processor. It won't hold an eggplant.
 

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Discussion Starter · #11 ·
Jess B, I don't have a grill or broiler, but I could "toast" about 4 eggplant slices at a time in my toaster-oven-broiler, on the metal tray that fits inside, at only one distance from the electric coils. Do you peel the eggplant for this recipe, or leave the peel on?
 

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Discussion Starter · #12 ·
Turns out I can fit 6 slices on the toaster oven tray, but broiling them at the highest heat resulted in them turning to total mush before they got browned.<br><br><br><br>
I wonder if it is because of the salting process that I am not nauseous yet?<br><br><br><br>
They came out too salty however. I guess I interpreted "liberally" too liberally. Yes, I rinsed thoroughly. In fact, after "koshering" the slices I rinsed them under the faucet, then let them sit in a bowl of water for a minute, then changed the water, then changed it again.<br><br><br><br>
I wouldn't consider this "marinated" eggplant tho. Marinated means sitting in some kind of flavoring <b>liquid</b> for a long period of time. Dusting with salt and leaving it on for only 1/2 hours sounds more like "koshering" than "marinating."
 

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how do you usually prepare eggplant at home? that might help us tell you what you might be able to do in order to not feel sick eating them..
 

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soilman, i'm not sure what it is about eggplant that might make you nauseaus, but i find that salting method is good for removing a lot of the bitterness that some people complain about when eating eggplant.<br><br><br><br>
i have a recipe for vegan soybean moussaka (which is tradtionally a casserole made with minced lambs) at veganmania, but it's not simple to make. you may also want to try the easy eggplant and mushroom casserole recipe i have posted there. it's made with brown rice and is quite tasty, both with or without the fake cheese on top.
 

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Discussion Starter · #15 ·
icicle asks "how do you usually prepare eggplant at home? that might help us tell you what you might be able to do in order to not feel sick eating them.."<br><br><br><br>
I have only tried preparing it a few times. I stopped because eating my preparations made me nauseous. I did what I always do with any vegetable, with the exception of red beans and artichokes, and other vegetables with high tannic acid -- I steamed them in a little water, and consumed both the flesh softened by the steam, and the water used to steam them.
 

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Ratatouille is made with eggplant (of course), zucchini, bell pepper, onion and tomatoes. I don't have a recipe exactly, but I put all of these things in a big pan until it's like a stew. I also use a lot of garlic, basil and oregano. If you want it to be more like a sauce you can eat on pasta, rice or couscous, add tomato sauce too. I guess I've used one eggplant, one zucchini, one bell pepper, one onion, and a few tomatoes. It's pretty easy to make, just lots of chopping.<br><br><br><br>
P.S. Pronounced ra-ta-too-ee
 

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...not to annoy anyone by bringing up an old thread, but... maybe you don't cook the eggplant long enough.. ? i think i have the same feeling you do sometimes, when i prepare eggplant at home.. but i think the longer it cooks (the mushier it gets) maybe its easier to digest.. ?<br><br><br><br>
just a thought.. though kind of useless if you don't like mushy foods..
 

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Discussion Starter · #18 ·
I don't think it's a digestive challenge, icicle. I suspect there is some naturally occuring chemical in it that my stomach reacts to reflexively, and that some methods of preparing it remove or reduce the chemical. Indeed, increased cooking time might do that. So might higher temperatures. I was wondering if anyone knew for sure, since I doubt i'm the only person that has this reaction. Eggplant is in the solanace family, which are known to have an array of "alkaloids" -- drugs that can affect the function of sensory organs, nerves, and brains.
 

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i don't like eggplant because of the texture, maybe that's what's giving you problems.<br><br>
i've had it in casseroles and pasta dishes and liked it just fine because there were enough other textures to balance it out.
 

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by 'easier to digest' i meant make you feel less sick while eating it.. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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