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  • YUM! I LOVE eggplant and that’s a fantastic idea! I’m definitely going to have to try that.
    And I swear I just got a blast from the past with that screenshot of Hudson’s Adventure Island! I’m pretty sure I played that as a wee lass!!

  • I love roasting vegetables . . . and I’ve never tried making Baba Ghannouj — thanks! It’s definitely something I’d like to add to my culinary experiences. <3

  • I used to hate eggplant because of an eggplant incident in the dorms (really, Bridget, you’re going to try eggplant IN THE DORMS?!). However, I just made a “healthy” version of eggplant Parmesan and am a convert. My Italian friend told me to press it like tofu beforehand and it made a huge difference! Funny how tastes can change!

  • aw! I love eggplant! I like it grilled and tossed in some of HEABs marinutta sauce. Amazing. I’ve never smoked one- I will have to give this a go.

  • The first few years of our relationship my wife constantly told me how much she hated eggplant. Then I started cooking it for her anyway. Then she spent a few years saying how much she hated eggplant but making me cook it for her anyway. Then we went to Greece and she finally gave up on reminding me how much she hates eggplant despite how often we eat it and she enjoys it and will even cook it herself now.

  • Love eggplant! I don’t make it too often though. I’ve never seen them charred so much on a grill but I bet it would taste awesome.

  • Recipe Sicilian Smoked Eggplant
    1 Eggplant large about 2lbs
    2-4oz tomato paste depending on eggplant size
    3-4 cloves garlic chopped fine or mashed
    1/4 cup minced onion or shallot
    1/4 cup chopped flat leaf parsley (Italian Parsely) or Cilantro or both
    1 chicken bouillon cube smashed..I use Knorr brand
    1 teaspoon capers
    Pinch of Red Pepper flakes
    Black Pepper to taste
    1 tablespoon of finely chopped green olives
    3-4 eggs.
    Oil to saute in about 1/4 cup. You can use light olive oil or Canola or Safflower/Sunflower, Vegetable or Corn oil. I wouldn’t use EVVO but you can add some after if you like.
    Step 1. Smoke the Egplant. Use a grill or stove-top, I use the stove-top, it is easier. Just lay the entire eggplant (do not poke holes into it, it will drip more) on the iron stove grid and put flame on high, turn till each side is blackened. If Eggplant is large after you smoke it over flames and it is still a bit hard, pop it into microwave or in oven till it is soft. Run under cold water and peel off all the blackened skin. Some put it in a paper bag for a while to make skin easier to remove but I think this is easier and faster, it doesn’t wash off flavor. Take the eggplant pulp and cut or mash it up into a bowl, straining excess liquid.
    Step 2. Add the beaten eggs to the cooled eggplant pulp and stir in well.
    Step 3. Heat oil in pan, I use a thick bottom pan. Heat oil and add the onions and red pepper flakes, stir for a minute till half cooked but do not brown them, add the Tomato paste, garlic, bouillon powder, olives, capers and parsley, black pepper. Stir for a minute to cook paste, it should be oily, do not let it burn or brown.
    Step 4. Quickly add the Eggplant Egg mixture to the pan and stir well. Flame on medium, continue stirring for 5-10 minutes till cooked. If it needs salt add it if you like. Done.
    Best let to sit and cool then serve it with rice. Arborio is fine as are Basmati, Jasmine, Regular White and Brown Rice. It is also a good topping for Tapas and Bruschetta. Cold or Hot. The smoky taste is addictive, you can leave out egg but it isn’t as good. You can also serve it with crusty bread bruschetta.
    Good stuff and pretty healthy too!

  • That eggplant is laying on the grill like a pair of sliced buttocks.
    I also thought they were creepy because they were the wrong color for a food. They also smell like bananas, and you’re right, pretty much taste like spongy nothing.
    I do like baba ghannouj, though. Never occurred to me to try making it.
    If it wasn’t for your webpage, I’d still think there were only two things to make with them. hmmm.

  • You were correct in your original assumption on eggplants being poisonous. They are a member of the nightshade family. They have been domesticated enough to were the poison content is completely limited. The same exact can be said about potatoes. These are both a member of the Nightshade family. Eggplant seeds also contain nicotine (extremely harmless amounts).
    On another note, excellent article! The grill methods is, indeed, one of my favorites.

  • It is funny how wide the world is. Here in Majorca, eggplants are called «albergínia» and we have maaaany recipes using them 😀

  • You can make a tasty veggie bolognaise-type sauce by cutting an eggplant into chunks and throwing it into your food processor. Don’t over-process, you want crumbs of eggplant – not mush (although if it turns to mush you can still use it – the sauce will just have less texture). Saute in olive oil (or whatever you like) for 5 or 10 minutes, and then throw in tomatoes, onions, garlic, chilli, oreganum, etc (or a napoletana sauce if you have one ready). Simmer for another 10 or 15 minutes, and serve over pasta, or under mashed potato as a cottage pie. This isn’t a recipe, just a technique – add the ingredients you like and cook until it tastes good. My eggplant-hating husband loves this dish.

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