I quit! I burned the baking, the beans, now I've 14 eggplant
Then Jack sheepdog ate all 6 cups of jasmine rice I had cooked and was cooling before packing into serving bags for freezer storage. The green beans I planned to cook for Glacier's dinner.....well, forgot the water in the pan. Blackened green beans........she ate them anyway. Husband walked into the house with 14 eggplant. Short of making moussaka, what the heck am I going to do with 14? Then I saw his produce harvest waiting in the garage..........maybe I could convert the dogs to a vegan diet real quick. If Sam were still around he'd gladly chomp the cucumbers and then walk up to me and burp in my face. I miss him. |
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 I have no idea what to do with eggplant, I'm always surprised to hear anyone actually eats that stuff. LOL
As to burning supper, thanks for reminding me! Gotta go!!! |
| Egg plant parmesean...then freeze...it freezes fine!!!! Sorry to hear about burning dinner....Im going out tonight...yeah ha!!! |
| One thing you can do with eggplant is to make a spread-like thing out of it. It is called Babba Ghanoush (or something like that) and basically if you just roast the eggplant (cut in half, put a little olive oil on each half, cut side down) and roast until the flesh is soft, then scoop out meat (leave the skins), put in a food processor with some more olive oil, some garlic, black pepper, salt, and fresh parsley...it makes a great dip for baked pita chips (or tortilla chips).
Or, you cut up the eggplants into inch cubes (don't know if they are young or regular eggplants--if they are really big, you might want to peel most of it) and then sautee with some garlic and olive oil. Add a 14 oz. can of chopped tomatoes. Sautee some ground chicken (beef if you like that sort of thing) with some onion and serve over penne pasta. Sprinkle parm. cheese....YUM! Or, you can send me the eggplant!  |
| Barney,
We are on the same page. Baba Ghanoush is quite popular here (you forgot the garlic--well, sometimes I do leave it out too) as well as the eggplant salad. Last night I took the biggest one and mixed it with peppers and tomatoes and cooked it into that pasta sauce, added shrimp and put it over rice (had to cook more after Jack ate the first batch). Eggplant just cooks down adding a nice body to a sauce. It disappears in spaghetti sauce as well. If you catch the eggplant small you can make "papoutsakia" or little boots. Scoop out the uncooked flesh, then it's up to the cook. I like to brown ground lamb, onion, garlic, add eggplant.....sometimes some tomato, season, cool. Meanwhile take the eggplant shell and cook it briefly in oil.......or boil it a few minutes. Drain, fill with mixture. Top with cheese of choice and bread crumbs. Bake. If you live with a cardiologist, make a bechmel sauce. Darcy had to laugh re: the Eggplant Parmesean...each year the church has a festival. The local battered women shelter gets the leftovers--what's in the freezer. This year they got eggplant parmesean and Moussaka. Wasn't a big run on eggplant last year, LOL. |
hahahaha  |
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