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  1. #1
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    Eat More Eggplant!

    Yum!

    Edit: Warning! The following article has been deemed moronic. Probably best advised to skip right over it to recipes.

    8 Excellent Reasons to Eat More Eggplants

    STIR-FRIED EGGPLANT WITH GARLIC AND BASIL SAUCE

    For our Thai-style stir fried vegetables recipe, we wanted to find a way to give our dish authentic Thai flavor without using a lot of hard-to-find ingredients. We found that a simple sauce base of fish sauce, lime juice and zest, brown sugar, and red pepper flakes gave our veggies the complex flavor we were looking for.

    SERVES 4 TO 6 AS A MAIN DISH WITH RICE

    INGREDIENTS

    Thai Sauce Base
    3 tablespoons fish sauce
    1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
    1 tablespoon light brown sugar
    1/8 teaspoon red pepper flakes
    Eggplant
    1 tablespoon peanut oil, plus 1 more teaspoon
    1 large eggplant (about 1 pound), cut into 3/4-inch cubes (6 to 7 cups)
    6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
    3/4 inch piece fresh ginger, peeled and minced (about 1 tablespoon)
    2 scallions, white and green parts, sliced thin
    1/2 cup fresh basil leaves, torn into rough 1/2-inch pieces

    INSTRUCTIONS

    1. For Thai Sauce Base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved; set aside.

    2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add eggplant and cook, stirring every 10 to 15 seconds, until browned and tender, 4 to 5 minutes. Push eggplant to sides of skillet, clearing center of pan. Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, 30 to 45 seconds, then stir mixture into eggplant. Add Thai Sauce Base and stir until combined. Off heat, stir in scallions and basil; serve immediately.


    EGGPLANT PARMESAN

    We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Parmesan cheese. For our eggplant Parmesan recipe, we wound up skipping the frying altogether, instead baking the slices that had been coated in flour, eggs, and bread crumbs seasoned with Parmesan cheese. We then layered the eggplant with a simple tomato sauce, leaving the top layer of eggplant exposed so it stayed crisp.

    SERVES 6 TO 8

    Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.

    INGREDIENTS

    Eggplant
    2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
    1 tablespoon kosher salt
    8 slices high-quality white bread (about 8 ounces), torn into quarters
    1 cup grated Parmesan cheese (about 2 ounces)
    Salt and ground black pepper
    1 cup unbleached all-purpose flour
    4 large eggs
    6 tablespoons vegetable oil

    Tomato Sauce
    3 (14.5-ounce) cans diced tomatoes
    2 tablespoons extra-virgin olive oil
    4 medium cloves garlic, minced or pressed through garlic press (about 1 generous tablespoon)
    1/4 teaspoon red pepper flakes
    1/2 cup fresh basil leaves chopped
    Salt and ground black pepper
    8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
    1/2 cup grated Parmesan cheese (about 1 ounce)
    10 fresh basil leaves torn, for garnish

    INSTRUCTIONS

    1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

    2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.

    3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

    4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

    5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.

    6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/2 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.
    Last edited by KQ; 08-17-2014 at 04:54 PM.

  2. #2
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    ROASTED ZUCCHINI AND EGGPLANT LASAGNE

    We knew that no-boil noodles would save time, but we weren't sure of the best way to handle them in our quick vegetable lasagna recipe. We learned that one secret to cooking successfully with no-boil noodles is to leave your tomato sauce a little watery. The noodles can then absorb water without drying out the dish overall. Another is to cover the lasagna with foil for part of the cooking time, thereby preventing the loss of moisture. But we found out that it was important in our quick vegetable lasagna recipe to control the amount of moisture added by the vegetables by precooking (either sautéing or roasting) them, which had the added advantage of boosting the flavor of the finished lasagna as well.

    SERVES 6 TO 8

    Smoked mozzarella, Gruyère, or Fontina can be substituted for the mozzarella and Pecorino Romano for the Parmesan. Also, three and one-half cups of your favorite prepared tomato sauce can be substituted for the sauce in this recipe. Because no-boil noodles come twelve to sixteen in a box, we suggest buying two boxes to ensure that you’ll have the fifteen required for this lasagne.

    INGREDIENTS

    1 pound zucchini (about 2 medium), cut into 1/2-inch dice
    1 pound eggplants (about 2 small), cut into 1/2-inch dice
    5 tablespoons olive oil, divided
    6 cloves garlic, minced (divided)
    1 (28-ounce) can crushed tomatoes
    2 tablespoons chopped fresh basil or parsley leaves
    Salt and pepper
    15 no-boil lasagna noodles (dried, 7-by-3 1/2-inch)
    1 pound mozzarella cheese, shredded (about 4 cups)
    5 ounces grated Parmesan cheese (about 2 1/2 cups)
    Cooking spray for foil

    INSTRUCTIONS

    1. Adjust oven racks to upper- and lower-middle postions and heat oven to 400 degrees. Toss zucchini and eggplant with 3 tablespoons olive oil, 4 minced garlic cloves, and salt and pepper to taste. Spread out vegetables on 2 greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set vegetables aside.

    2. Heat remaining oil and garlic in 10-inch skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil or parsley and salt and pepper to taste. Pour into large measuring cup. Add enough water to make 3 1/2 cups.

    3. Spread 1/2 cup sauce evenly over bottom of greased 13-by-9-inch lasagne pan. Lay three noodles crosswise over sauce, making sure they do not touch each other or sides of pan. Spread 3/4 cup prepared vegetables evenly over noodles, 1/2 cup sauce evenly over vegetables, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over sauce. Repeat layering of noodles, vegetables, sauce, and cheeses three more times. For fifth and final layer, lay final three noodles crosswise over previous layer and top with with remaining 1 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons Parmesan. (Can be wrapped with plastic and aluminum foil and frozen for up to 1 month. If frozen, defrost in refrigerator).

    4. Adjust oven rack to middle position and heat oven to 375 degrees. Cover pan with large sheet foil greased with cooking spray. Bake 25 minutes (30 minutes if chilled); remove foil and continue baking until top turns golden brown in spots, about 15 minutes. Remove pan from oven and let lasagne rest 5 minutes. Cut and serve immediately.

  3. #3
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    STIR-FRIED SHRIMP WITH GARLICKY EGGPLANT, SCALLIONS, AND CASHEWS

    We started our stir-fried shrimp recipe by trading our wok for a large, shallow nonstick skillet and marinating the shrimp for better flavor and texture. After searing the vegetables, we sautéed the aromatics, and finally stir-fried the shrimp before mixing in the sauce. For an assertive sauce, we whipped up an intense garlic mixture and reduced it to a consistency that tightly adhered to the stir-fried shrimp.

    SERVES 4

    Serve this stir-fry with steamed white rice.

    INGREDIENTS

    6 medium garlic cloves, 1 minced or pressed through garlic press, 5 thinly sliced
    1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
    3 tablespoons vegetable oil
    1/2 teaspoon table salt
    2 tablespoons soy sauce
    2 tablespoons oyster sauce
    2 tablespoons dry sherry or Shaoxing wine
    2 tablespoons sugar
    1 tablespoon toasted sesame oil
    1 tablespoon white vinegar
    1/8 teaspoon red pepper flakes
    2 teaspoons cornstarch
    6 large scallions, greens cut into 1-inch pieces and whites sliced thin
    1/2 cup cashews, unsalted
    1 medium eggplant (about 3/4 pound), cut into 3/4-inch dice

    INSTRUCTIONS


    1. Combine minced garlic with shrimp, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.

    2. Meanwhile, whisk soy sauce, oyster sauce, sherry, sugar, sesame oil, vinegar, red pepper flakes, and cornstarch in small bowl. Combine sliced garlic with scallion whites and cashews in small bowl.

    3. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add eggplant and cook, stirring frequently, until lightly browned, 3 to 6 minutes. Add scallion greens and continue to cook until scallion greens begin to brown and eggplant is fully tender, 1 to 2 minutes longer. Transfer vegetables to medium bowl.

    4. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-scallion-cashew mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1½ minutes. Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.

    STEP-BY-STEP

    MAKING A MARINADE THAT WORKS

    A 30-minute soak in a mixture of salt, oil, and aromatics is the secret to perfectly tender, deeply flavored shrimp. The salt works its magic in two ways. First, it enters the flesh of the shrimp, helping them to retain valuable juices during cooking. Second, it forces the flavors from aromatics such as garlic and ginger into the oil. The oil in the mix distributes those flavor compounds evenly over the flesh (not just in areas in direct contact with the garlic) for shrimp that taste better than ever.

    TECHNIQUE

    FOR TENDER SHRIMP, LOWER THE HEAT

    For perfectly plump, juicy shrimp, we cook the vegetables first—and then turn the heat way down when the shrimp are added to the pan.




    SICILIAN EGGPLANT RELISH (CAPONATA)

    or a balanced and boldly flavored caponata recipe with eggplant that that didn’t turn to oil-soaked mush, we found that salting and microwaving the eggplant sufficiently dried it out. Adding tomatoes, along with V8 juice, at the end of cooking gave our caponata a bright, fresh flavor, while adding brown sugar and red wine vinegar gave it the sweet and sour finish that distinguishes our caponata recipe from vegetable dishes like ratatouille.

    MAKES 3 CUPS

    Serve caponata spooned over slices of toasted baguette or alongside grilled meat or fish. Adjust the vinegar as necessary, depending on the acidity of your tomatoes and what you are serving with the caponata. If coffee filters are not available, food-safe, undyed paper towels can be substituted when microwaving the eggplant. To allow the steam released by the eggplant to escape, remove the plate from the microwave immediately. Although the test kitchen prefers the complex flavor of V8 vegetable juice, tomato juice can be substituted. Caponata is best made in advance and can be refrigerated for up to 1 week in an airtight container.

    INGREDIENTS

    1 large eggplant (about 1 1/2 pounds), cut into 1/2-inch cubes (about 7 cups)
    3/4 teaspoon kosher salt
    3/4 cup vegetable juice, preferably V8 (see note)
    1/4 cup red wine vinegar, plus extra for seasoning (see note)
    2 tablespoons light brown sugar
    1/4 cup minced fresh parsley leaves
    1 1/2 teaspoons minced anchovy fillets (2 to 3 fillets)
    8 ounces ripe tomatoes (2 medium), cored, seeded, and cut into 1/2-inch dice (about 1 cup)
    1/4 cup raisins
    2 tablespoons minced black olives
    2 tablespoons extra-virgin olive oil
    1 celery rib, cut into 1/4-inch dice (about 1/2 cup)
    1 small red bell pepper, seeded and cut into 1/4-inch dice (about 1/2 cup)
    1 small onion, diced fine (about 1/2 cup)
    1/4 cup pine nuts, toasted

    INSTRUCTIONS

    1. Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant is dry and shriveled to one-third of its size, 8 to 15 minutes (eggplant should not brown). (If microwave has no turntable, rotate plate after 5 minutes.) Remove eggplant from microwave and immediately transfer to paper towel-lined plate.

    2. Meanwhile, whisk vegetable juice, vinegar, brown sugar, parsley, and anchovies together in medium bowl. Stir in tomatoes, raisins, and olives.

    3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding 1 teaspoon oil if pan appears dry. Transfer to bowl and set aside.

    4. Add remaining 2 teaspoons oil to now-empty skillet and heat until shimmering. Add celery and red pepper; cook, stirring occasionally, until softened and edges are spotty brown, 2 to 4 minutes. Add onion and continue to cook until vegetables are browned, about 4 minutes longer.

    5. Reduce heat to medium-low; stir in eggplant and vegetable juice mixture. Bring to simmer and cook until vegetable juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to serving bowl and cool to room temperature. Taste and season with up to 1 teaspoon additional vinegar. Sprinkle with pine nuts before serving.

  4. #4
    Join Date
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    Geez that's a lot of directions. Just freeze and ship to me.
    Zone Controller

    "He wants to be a pro, bro, not some schmuck." - Hugh Conway

    "DigitalDeath would kick my ass. He has the reach of a polar bear." - Crass3000

  5. #5
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    SLOW-COOKED RATATOUILLE

    We tinkered with the cooking method of our ratatouille recipe, coming up with a way to preserve the character and flavor of the individual vegetables: First, we sautéed the eggplant and zucchini in batches in a large skillet with olive oil, until they were seared but not cooked through. Meanwhile, we sautéed the onions and peppers in a Dutch oven, eventually adding the tomatoes, and brought it all to a simmer. Once all of the eggplant and zucchini were browned, we transferred them to the Dutch oven with the onions, peppers, and tomatoes and placed the pot in the oven, partially covered, so that the liquid could reduce but the vegetables wouldn’t dry out.

    SERVES 6 TO 8

    Using fresh herbs is important here; 2 teaspoons minced rosemary can be substituted for the thyme. It is important to cook the eggplant and zucchini (in batches) until they are brown, but to stir them as little as possible to prevent them from turning mushy.

    INGREDIENTS

    6 tablespoons olive oil
    2 medium onions, halved and sliced 1/4 inch thick
    2 red bell peppers, stemmed, seeded, and sliced into 1/4-inch strips
    Salt
    2 medium eggplants (about 2 pounds), cut into 1-inch pieces
    3 medium zucchini (about 1 1/2 pounds), cut into 1-inch pieces
    2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
    2 teaspoons minced fresh thyme leaves
    1 (28-ounce) can diced tomatoes
    1/4 cup chopped fresh basil leaves, or minced fresh parsley leaves
    Ground black pepper

    INSTRUCTIONS
    1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Heat 2 tablespoons of the oil in a large Dutch oven over medium-low heat until shimmering. Add the onions, peppers, and 1 teaspoon salt, cover, and cook, stirring occasionally, until the vegetables are softened and have released their liquid, about 10 minutes. Uncover, increase the heat to medium, and cook, stirring occasionally, until the onions are golden brown, 5 to 10 minutes longer.

    2. While the onions and peppers cook, heat 1 tablespoon more oil in a 12-inch nonstick skillet over medium-high until shimmering. Add half of the eggplant and cook, stirring occasionally, until browned, about 4 minutes. Transfer the eggplant to a medium bowl. Repeat with 1 tablespoon more oil and the remaining eggplant, then transfer to the bowl. Working in two batches, repeat again with the remaining 2 tablespoons oil and the ­zucchini, transferring each batch to the bowl with the ­eggplant.

    3. When the onions are golden brown, stir in the garlic and thyme and cook until fragrant, about 30 seconds. Add the tomatoes with their juice, scraping up any browned bits. Gently stir in the browned eggplant and zucchini and bring to a simmer. Partially cover, place the pot in the oven, and cook the ratatouille until slightly thickened but the vegetables still retain their shape, about 1 hour, gently stirring halfway through cooking. Stir in the basil, season with salt and pepper to taste, and serve.

  6. #6
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    My cows like them raw.
    You are what you eat.
    ---------------------------------------------------
    There's no such thing as bad snow, just shitty skiers.

  7. #7
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    ITALIAN VEGETABLE STEW (CIAMBOTTA)

    Italy’s ciambotta is a ratatouille-like stew chock-full of veggies that makes for a hearty one-bowl meal with nary a trace of meat. We wanted to avoid the ill fate of most recipes, which end in mushy vegetables drowning in a weak broth. In order to optimize the texture of the zucchini and peppers, we employed the dry heat of a skillet. To address the broth, we embraced eggplant’s natural tendency to fall apart and cooked it until it completely assimilated into a thickened tomato-enriched sauce. Finally, we found that a traditional pestata of garlic and herbs provided the biggest flavor punch when added near the end of cooking.

    SERVES 6 TO 8

    Serve this hearty vegetable stew with crusty bread.

    INGREDIENTS

    Pestata
    1/3 cup chopped fresh basil
    1/3 cup fresh oregano leaves
    6 garlic cloves, minced
    2 tablespoons extra-virgin olive oil
    1/4 teaspoon red pepper flakes

    Stew
    12 ounces eggplant, peeled and cut into 1/2-inch pieces
    Salt
    4 tablespoons extra-virgin olive oil
    1 large onion, chopped
    1 pound russet potatoes, peeled and cut into 1/2-inch pieces
    2 tablespoons tomato paste
    2 1/4 cups water
    1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse
    2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces
    2 red or yellow bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
    1 cup shredded fresh basil

    INSTRUCTIONS

    1. FOR THE PESTATA: Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.

    2. FOR THE STEW: Toss eggplant with 1½ teaspoons salt in bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly.

    3. Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.

    4. Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until smoking. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.

    5. Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.



    WHAT'S A PESTATA?

    A relative of pesto, pistou, ­picada, and gremolata, ­pestata is a potent garlic, herb, and olive oil puree. When stirred into the ­ciambotta toward the end of cooking, its grassy bite freshens the rich, earthy flavors of the stew.


    FRESHENING UP

    A pestata made with olive oil, fresh oregano and basil, garlic, and red pepper flakes brightens the stew.

  8. #8
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    Quote Originally Posted by digitaldeath View Post
    Geez that's a lot of directions. Just freeze and ship to me.
    I suggested you needed a casserole for that empty fridge of yours


    Quote Originally Posted by Beaver View Post
    My cows like them raw.
    Yeah so do a lot of critters I just wish if they were going to help themselves they would pick ONE and only ONE and eat it instead of sampling all of them like they were a box of chocolates.

  9. #9
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    CHEESEY POLENTA WITH EGGPLANT AND TOMATO RAGU

    RAGU (Serves 4):
    1 lb. eggplant, cut into ¾ inch chunks
    ¼ cup olive oil
    Salt & Pepper
    1 (28oz.) can whole peeled tomatoes
    3 garlic cloves, minced

    POLENTA (Serves 4 as a main dish, 6-8 as a side*):

    Note: You can use instant Polenta for this recipe†

    7 ½ cups water
    1 ½ teaspoons table salt
    pinch baking soda
    1 ½ cups coarse-ground cornmeal
    2 tablespoons unsalted butter
    4 ounces good-quality Parmesan cheese , grated (about 2 cups), plus extra for serving
    Ground black pepper
    1/3 cup fresh basil

    FOR THE RAGU

    1. Cook eggplant, oil and ¼ teaspoon salt in 12 inch non-stick skillet over medium-high heat until eggplant begins to brown, 5 to 7 minutes. Reduce heat to medium and cook, stirring occasionally, until eggplant is tender and lightly browned about 5 mins.

    2. Meanwhile, pour tomatoes into bowl and crush with hands into 1-inch pieces.

    3. Add garlic to skillet and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 3 minutes. Season with salt and pepper to taste; cover and keep warm.

    FOR THE POLENTA

    REGULAR (AS LISTED ABOVE):

    1. Bring water to boil in heavy-bottomed 4-quart saucepan over medium-high heat. Stir in salt and baking soda. Slowly pour cornmeal into water in steady stream, while stirring back and forth with wooden spoon or rubber spatula. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting and cover.

    2. After 5 minutes, whisk polenta to smooth out any lumps that may have formed, about 15 seconds. (Make sure to scrape down sides and bottom of pan.) Cover and continue to cook, without stirring, until grains of polenta are tender but slightly al dente, about 25 minutes longer. (Polenta should be loose and barely hold its shape but will continue to thicken as it cools.)

    3. Remove from heat, stir in butter and Parmesan, and season to taste with black pepper. Let stand, covered, 5 minutes. Serve, passing Parmesan separately.

    INSTANT (AS LISTED BELOW):

    1. Bring water to boil in large saucepan. Gradually whisk in polenta and ½ teaspoon salt. Cook over medium heat, whisking constantly, until very thick, about 5 minutes. Off heat, stir in parmesan and season with salt and pepper to taste.

    SERVE:
    Portion polenta into 4 individual serving bowls, top with eggplant mixture, and sprinkle with basil. Serve with extra parmesan.


    * cut the recipe for polenta in half for the ragu if you only want enough for two-four ppl. Generally this is more polenta than you need for the ragu. However if you have big eaters you might consider the 2/3rds to the full recipe so you don’t come up short.

    † If using instant polenta use 4 cups water to 1 cup instant polenta, salt & pepper, 1 ½ oz parmesan cheese, grated ( ¾ cup) plus extra for serving, 1/3 cup fresh basil.

  10. #10
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    Mmm...eggplant-fed beef.

  11. #11
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    Quote Originally Posted by RootSkier View Post
    Mmm...eggplant-fed beef.

    STIR-FRIED RED CURRY BEEF AND EGGPLANT


    WHY THIS RECIPE WORKS:
    Because a wok doesn’t work well on a home stove, we had to find the right pan and technique for a great stir-fry recipe. Our search ended with a nonstick skillet, whose flat shape allows the entire surface to stay above 550 degrees, hot enough to achieve a good sear. We made a few other discoveries while developing our perfect stir-fry recipe: Start with the right cut, freeze the meat for 20 to 30 minutes to make slicing easier, marinate the meat for 10 minutes to add flavor, and cook the meat and vegetables in batches.

    SERVES 4 AS A MAIN DISH WITH RICE

    INGREDIENTS

    2 tablespoons soy sauce
    2 tablespoons light brown sugar plus an additional 1 teaspoon
    12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
    1 tablespoon fresh lime juice from 1 lime
    1/2 cup low-sodium chicken broth
    3 tablespoons coconut milk
    1 tablespoon fish sauce
    1 teaspoon cornstarch
    3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
    1 1/2 teaspoons red curry paste
    2 tablespoons vegetable oil
    1 medium eggplant (about 1 pound), peeled and cut into 3/4-inch cubes (about 6 cups)
    2 cups packed fresh basil leaves
    Lime wedges, for serving (optional)

    INSTRUCTIONS

    1. Combine soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons sugar, lime juice, chicken broth, coconut milk, fish sauce, and cornstarch in medium bowl. Combine garlic, curry paste, and 1 teaspoon oil in small bowl.

    2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef to skillet in single layer, breaking up any clumps. Cook, without stirring, for 1 minute, then stir and continue to cook until beef is browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet clean and dry with paper towels.

    3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add eggplant and cook, stirring frequently, until browned and no longer spongy, 5 to 7 minutes. Push eggplant to sides of skillet to clear center; add garlic-curry mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic-curry mixture with eggplant. Return beef and any accumulated juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet along with basil leaves; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter and serve, passing lime wedges separately if using.

    TECHNIQUE

    BROWNING MEAT FOR STIR-FRIES



    Problem: Cooking the meat in one large batch causes it to steam in its own liquid. The meat will be chewy, dry, and gray.



    Solution: Cooking the meat in two smaller batches allows it to brown quickly without drying out or becoming tough.

  12. #12
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    Are these America's Test Kitchen recipes?

  13. #13
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    Nov 2002
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    Quote Originally Posted by RootSkier View Post
    Are these America's Test Kitchen recipes?
    Might be....

  14. #14
    Join Date
    Apr 2006
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    Bravo Delta.
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    They provide fiber, which protects the digestive tract. In fact, regular intake of eggplants can protect you from colon cancer.
    They do not "protect you from colon cancer". If you have colon cancer, the things that do " protect you from colon cancer" is radiation, operation, and chemotherapy.

    Fiber in general is thought to prevent some types of cancer, and to remove buildup in the intestine and bowel, which can cause a host of discomforts and disease. This has nothing to do with eggplant specifically.

    That article in the OP was idiotic and misleading.

    Ooooooo CANCER! EAT THIS!

    Strawman/misdirection/half truth arguments used to promote anything to a stupid and gullible consumer.


    I love eggplant, but that article was moronic.
    Last edited by iscariot; 08-17-2014 at 05:16 PM.
    Quote Originally Posted by Socialist View Post
    They have socalized healthcare up in canada. The whole country is 100% full of pot smoking pro-athlete alcoholics.

  15. #15
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    Dec 2010
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    Quote Originally Posted by iscariot View Post
    They do not "protect you from colon cancer". The things that do " protect you from colon cancer" is radiation, operation, and chemotherapy.

    Fiber in general is thought to prevent some types of cancer, and to remove buildup in the intestine and bowel, which can cause a host of discomforts and disease. This has nothing to do with eggplant specifically.

    That article in the OP was idiotic and misleading.

    Ooooooo CANCER! EAT THIS!

    Strawman/misdirection/half truth arguments used to promote anything to a stupid and gullible consumer.


    I love eggplant, but that article was moronic.
    Interesting that they incorrectly claimed cancer prevention on that list, but left off the fact that they are incredibly effective at curing diarrhea when inserted into the rectum. I believe Hugh did a pretty exhastive study - hit him with a pm for the details.
    Quote Originally Posted by Hugh Conway View Post
    Hugh Conway sucks
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    I know actual transpeople.
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    We is got a good military, maybe cause some kids get to shooting sports early here.

  16. #16
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    Nov 2003
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    No Babaganoush recipe? Faugh!

    Baba Ganoush Recipe - Roasted Eggplant Dip

    Save Print
    Prep time
    25 minutes
    Cook time
    40 minutes
    Total time
    1 hour 5 minutes

    We like this dip rustic with some texture, not overly pureed. Because of this, simply mashing and stirring with a fork is all that’s needed to make it. You can make this in a food processor or blender. Be careful, though. It will become much smoother. We love serving this with homemade pita chips. Take a look below in the notes section for how to make them. One more thing, this gets even better after a day or two in the refrigerator. Our suggestion? Make two batches, you won't regret it.
    Yield: 6 (1/3 cup) servings
    You Will Need
    2 medium eggplants (about 2 pounds or 900 grams)
    1/4 cup (60 ml) tahini (sesame paste)
    1/4 cup (60 ml) lemon juice
    2 to 3 garlic cloves, finely minced (see note)
    1/4 teaspoon ground cumin
    1/2 teaspoon kosher salt
    2 tablespoons chopped fresh parsley leaves
    1 tablespoon olive oil, optional
    Directions
    Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.
    Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.
    Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
    Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.
    Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.Baba-Ganoush-Recipe-Step-2
    Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins).Baba-Ganoush-Recipe-Step-1
    Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.
    Notes and Tips
    1. Garlic: We enjoy the extra kick garlic gives here. The tahini stands up very well to the garlic. If you’re not sure you want to use three cloves, reduce it to two or even one clove.



    2. Tahini: Tahini is a paste make from ground sesame seeds. You can find jars sold in most grocery stores. Look where international foods are sold. You can also buy it online. Here’s one from Amazon: Buy Organic Tahini (16 oz jar) (affiliate link).



    3. How to Make Baked Pita Chips: Cut 2 to 3 pitas into wedges. Add to a baking sheet and bake in a 375 degree F (177 C) oven until lightly browned and crisp; 7 to 10 minutes.


    Read more: http://www.inspiredtaste.net/24825/b...#ixzz3AhZHZKFY
    Pro-tip: Grill the eggplant rather than broiling it, moving it to the cool side of a 2 level fire for the roasting part.

  17. #17
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,006
    I made STIR-FRIED EGGPLANT WITH GARLIC AND BASIL SAUCE tonight for the first time - very good. I haven't cooked with fish sauce before and was quite surprised by its pungent aroma.

    One of my favorite recipes is CHEESEY POLENTA WITH EGGPLANT AND TOMATO RAGU which is very easy and wonderful. I make regular polenta which works out fine if I prep the makings for the ragu before starting the polenta. I halve the polenta recipe which makes more than enough for two people.

    BTW - last year I picked up one of these and found it is fabulous for making polenta.

  18. #18
    Join Date
    Jul 2002
    Location
    Suckramento
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    21,438
    Quote Originally Posted by Beaver View Post
    My cows like them raw.
    They also like to regurgitate their stomach content as a substitute for chewing gum.


    Sent from my iPhone using TGR Forums
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  19. #19
    Join Date
    Jan 2009
    Posts
    5,753
    Might check out a recipe on here, I'm not a huge fan of eggplant except in a few dishes and I can tolerate it grilled.
    Silent....but shredly.

  20. #20
    Join Date
    Dec 2004
    Location
    Boonville/Truckee, CA
    Posts
    440

    Eat More Eggplant!

    Eggplant can be tricky n bitter. The older it is from harvest the more bitter it gets like brussels sprouts. Home/local/in season grown makes a huge difference.
    We had my version of eggplant parm tonight. No breading just salted rested slabs stacked with home grown mater sauce, layered with lots o parm and basil, baked.
    We love it grilled or seared and in thai or tempura.
    Drink to remember not to forget!
    Fourisight Wines

  21. #21
    Join Date
    Apr 2004
    Location
    cordova,AK
    Posts
    3,688
    vegetables here can be chllenging. We have an asian market that has been getting some descent Japanese eggplants. Been stir frying them in olive oil with crushed red peppers and snap peas. Thanl's for pointing out there is more to do with them.
    off your knees Louie

  22. #22
    Join Date
    Dec 2012
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    I can still smell Poutine.
    Posts
    24,515
    I ate some Thai green curry with shrimp two weeks back that had roasted eggplant in it. I almost jizzed myself right then and there in public. HFS was that a good combo. Big O inducing.

  23. #23
    Join Date
    Feb 2007
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    righthere/rightnow
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    A quick and easy one I've done a few times.


  24. #24
    Join Date
    Apr 2006
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    Bravo Delta.
    Posts
    6,135
    Quote Originally Posted by riser3 View Post
    I ate some Thai green curry with shrimp two weeks back that had roasted eggplant in it. I almost jizzed myself right then and there in public. HFS was that a good combo. Big O inducing.
    Thanks for the suggestion. Unfortunately the second part of your description has scarred me, so that I won't ever be able to actually eat it. :screwy:
    Quote Originally Posted by Socialist View Post
    They have socalized healthcare up in canada. The whole country is 100% full of pot smoking pro-athlete alcoholics.

  25. #25
    Join Date
    Feb 2008
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    here and there
    Posts
    18,588
    Dang, I am hungry now.
    watch out for snakes

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