MORE Eggplant!

[imp]

Originally Posted by GoDawgs

Ah, the many ways to enjoy eggplant. I love the new pickled eggplant recipe I found. It's pretty basic, involves red wine vinegar, garlic, oregano and olive oil and is a refrigerator pickle. Pretty mild and oh so tasty, especially for garlic lovers. It's dynamite on grilled homemade bread. I posted the recipe in the Cookbook forum under Okra and Eggplant :
http://www.tomatoville.com/showthread.php?t=25663

The jar I have going now is almost empty to it's time to make more.

That recipe sounds good! I suspect, as much as I love garlic, I may up the garlic a bit, LOL. I wonder if some tender whole green onions could also be included with the eggplant??

[zipcode]

How big do these fruits usually get?

After much searching I managed to find out the original name of this as sold in Japan. It is ナス 長者 ('senior person' according to google). The seeds are actually more expensive there unfortunately.

[GoDawgs]

The 'Millionaire' are generally 7-8" long and about 2-2.5" wide at the beginning of the season. Once the heat of summer hits, they get progressively smaller. Right now they're about 5" long before they start losing their gloss.

[DonDuck]

Originally Posted by Labradors2

I dehydrate plain eggplant and use it in stews, etc. during the winter. It's great in curry!

Linda

Do you peel it before dehydrating it? Some have pretty tough skins.

[DonDuck]

Baba Ganoush Has been mentioned once in this thread. I feel it needs a little more exposure as one of the reasons egg plant exists. It is a very easy, very tasty eggplant dip made with baked or grilled eggplant, tahini; and a few spices. I love middle eastern dips like Hummus and Baba Ganoush. I can easily make a meal out of them with a few chips for dipping. I lost fifty lbs. a few years ago eating enough hummus to make me never look a chick pea in the eye again.

[Ken B]

Originally Posted by Nan_PA_6b

What does one do with eggplant?

Steam eggplant, puree it, and freeze in small containers -- makes a GREAT tomato paste substitute! (Really! I was skeptical when I first heard about this, but, it's true, it's a great way to grow your own tomato paste without all the careful simmering of paste tomatoes for hours and hours...

[GoDawgs]

Originally Posted by Ken B

Steam eggplant, puree it, and freeze in small containers -- makes a GREAT tomato paste substitute! (Really! I was skeptical when I first heard about this, but, it's true, it's a great way to grow your own tomato paste without all the careful simmering of paste tomatoes for hours and hours...

Wow! Thanks for that! I will have to do a small trial run. Tomorrow I'm going to fry for lunch what I picked this morning but the others coming on will get "pasted".

[zipcode]

Here's a fairly simple recipe which is one of the top things one can do with eggplant: http://www.ilboccatv.com/ricetta/melanzane-a-funghetto/

[kilroyscarnival]

Just watched this latest from Marion’s Kitchen, a Thai/Australian woman’s Asian cooking channel in YouTube. https://youtu.be/3V0S_O-gFlk. (Sichuan eggplant with spicy pork)

[Labradors2]

Originally Posted by DonDuck

Do you peel it before dehydrating it? Some have pretty tough skins.

No, I don't peel them. I pick them when they are ripe, but not over-ripe and the skins aren't tough. If they are black, they should be a shiny black, not brown to be at their peak.

Linda

[Labradors2]

Originally Posted by Ken B

Steam eggplant, puree it, and freeze in small containers -- makes a GREAT tomato paste substitute! (Really! I was skeptical when I first heard about this, but, it's true, it's a great way to grow your own tomato paste without all the careful simmering of paste tomatoes for hours and hours...

Now you tell me! I let my eggplant get away from me this year and they're all over now . Something to try next year .

Linda