Eggplant Sandwich
EOB6789
It may not sound so good, but I had an awesome eggplant parmasean (sp?)
sandwich this past weekend. The eggplant was brushed with olive oil and dusted
with seasonings.
A couple at the other table were also raving about it but I only caught half of
the recipe.
I would appreciate any suggestions/ideas how to make this great sandwich.
thanks.
Steve
My second most favorite sandwich is a fried eggplant sandwich. No batter,
parmesan, etc. Just sliced eggplant fried until golden brown. Leave it for
about 1/2 hour to soften. Put it on un-buttered bread with plenty of salt and
you have heaven. The only thing better is to use cauliflower instead of the
eggplant.
--
Steve
=======================================
Of all tyrannies a tyranny exercised for the good of its victims may be the most oppressive. It may be better to live under robber barons than under omnipotent moral busybodies. The robber baron's cruelty may sometimes sleep, his cupidity may at some point be satiated; but those who torment us for our own good will torment us without end for they do so with the approval of their own conscience."
* C. S. Lewis (1898-1963)
Karen
Eggplant has got to be the trickiest food to fry. It acts like a sponge
for the fat. I found that broiling works better, and to brush it lightly
with oil *immediately* before putting it under the broiler.
Karen
Jojo5star
Frugal Gourmet describes an eggplant sandwich in his Italian book. Basically
just fried eggplant slices with some tomato sauce on a roll. Sounds delicious
AND messy. Good luck
Jodi
Becca
Karen, I semi-agree with you. When Steve fried the eggplant, there was
no problem, but when I fried it, the eggplant soaked up lots of the
oil. I was surprised. I sprinkled a little garlic salt on it and it
tasted great. Maybe I didn't have the oil hot enough?
Becca <-----wondering if Steve shares his secrets...
GURUSHAKTI
One of our local restaurants serves an eggplant burger that is out of this
world. Basically it is very thin pieces of eggplant that I think are fast
fried, or broiled and served on a hamburger bun with sliced tomatoe, lettuce,
saueted onions and mushrooms and of course, a ton of ketchup. One of life's
great dishes in my book!
Regards,
June
Rev Paul Gilman, Ph.D.
I also like eggplant fried and in sandwich form. I use a teflon fry pan,
NO oil or fats.
Maybe a little spray, however the eggplant comes out fine and I can cook it
as slow or as fast as I wish.
If for any reason I wish moisture, I use a little spray of water. Usually
that will do it.
Gil
care
Am I correct that raw eggplant slices should be sliced, salted, placed
on a slanted board and weighted for about 30 minutes before cooking?
Diva
Kate
In article <34FEA5...@passport.ca>, care <ca...@passport.ca> wrote:
>
>Am I correct that raw eggplant slices should be sliced, salted, placed
>on a slanted board and weighted for about 30 minutes before cooking?
>
>Diva
Depends on the eggplant. Japanese or baby eggplants don't need salting. The
typical very large eggplants may need it to draw out some of the bitter juices
that accumulate with size and age.
Kate
Karen
I have a great eggplant recipe since we're on the subject. It takes
about 15 minutes to prepare and is great leftover the next day.
(*this is a great recipe at the end tomato season, when you have alot of
very ripe tomatoes that you don't know what to do with)
Ingredients:
One large eggplant, sliced into 1" slices
4 large or 6 med very ripe tomatoes*, cut in half
olive oil
fresh garlic
red chili pepper flakes
Italian seasoning
vinegar
parsley (dried is probably ok, but fresh is better)
parmesean
pine nuts (optional)
Cook a lb. of spaghetti in salted water, drain, drizzle and toss in a
very little olive oil and set aside.
While this spaghetti was boiling prepare the following:
mix together about 1/2 cup olive oil, 4 cloves of chopped garlic, a
tablespoon (more or less, I use more but that's me) of red chili pepper
flakes, some Italian seasoning and 1/4 cup of red wine vinegar.
In shallow pan like the bottom part of a broiler pan, place the eggplant
slices and tomato halves (cut side up), and sprinkle with salt. When the
broiler is nice and hot, spoon some of the oil mixture on the eggplant,
and broil 'til browned. Flip the eggplant, spoon the remaining mixture
on the eggplant and broil again til this side is brown, too.
The tomatoes kinda fall apart and get mushy. Dice the eggplant into
approximately 1" pieces or bigger. Don't get too perfect about this,
just get the eggplant into manageable sized pieces.
Pour this mixture into the spaghetti, add some parsley and parmesean
cheese. I also add pine nuts, but that's just me. Toss. Serve
immediately.
Leon Pereira
By drawing out the juices the eggplant is drier and therefore more easily
fryed, I guess. And yes, having the oil hot enough helps.
Leon
--
Leon C Pereira Phd, Clinical Psychologist
co-owner, Lowden Guitar Enthusiast List
Editorial Consultant, PsychNews International
mitchell
Becca <be...@hal-pc.org> wrote in article <34FE18...@hal-pc.org>...
> Karen, I semi-agree with you. When Steve fried the eggplant, there was
> no problem, but when I fried it, the eggplant soaked up lots of the
> oil. I was surprised. I sprinkled a little garlic salt on it and it
> tasted great. Maybe I didn't have the oil hot enough?
It depends on whether or not it was the male or the female eggplant...
;-)
Hazel
(couldn't resist...)
EOB6789
Oh yeah, that sounds great. I am dating a girl who loves eggplant and I want
to impress her with some good dishes such as this one..any others you can
recommend?
Harry A. Demidavicius
OK,OK, I can't stand this any longer ...
Eggplant
Slice reasonably thinly. Place onto a [preferably Barbequable] cookie sheet - we use one of those
"grid" things - Dip into Ok Olive oil. Sprinkle with red balsamic vinegar [good grade so as it's not
too sour]; sprinkle a LITTLE salt & pepper. BBQ on direct hot heat, about 6" up from the flame
on one side until it starts to darken and flip. Whole process should take under 5 mins [3 1/2 = 1
1/2]. This can be a stand alone munchie, if crisped enough, or accompany a dish, like a steak if
not. This is also OK in an oven grille. But you've got to sort out the timings to your own taste.
Once you "hit" it, that will become your preferred method of doing this creature.
Harry Demidavicius
>GURUSHAKTI wrote:
>>
>> One of our local restaurants serves an eggplant burger that is out of this
>> world. Basically it is very thin pieces of eggplant that I think are fast
>> fried, or broiled and served on a hamburger bun with sliced tomatoe, lettuce,
>> saueted onions and mushrooms and of course, a ton of ketchup. One of life's
>> great dishes in my book!
>> Regards,
>> June
>
>
Becca
I will try cooking it this way, and I will also try Karen's "Yummy
Eggplant" recipe. Thanks, I can't wait.
Becca
care
Leon Pereira wrote:
>
> By drawing out the juices the eggplant is drier and therefore more easily
> fryed, I guess. And yes, having the oil hot enough helps.
>
> Leon
The best sandwich using eggplant comes from Rosie Daley ("In the Kitchen
with Rosie") and is the recipe called "Grilled Vegetable Sandwich" This
is one of my all-time favorite recipes.
Diva
care
mitchell wrote:
>
> Becca <be...@hal-pc.org> wrote in article <34FE18...@hal-pc.org>...
> > Karen, I semi-agree with you. When Steve fried the eggplant, there was
> > no problem, but when I fried it, the eggplant soaked up lots of the
> > oil. I was surprised. I sprinkled a little garlic salt on it and it
>
> > tasted great. Maybe I didn't have the oil hot enough?
>
> It depends on whether or not it was the male or the female eggplant...
> ;-)
>
> Hazel
> (couldn't resist...)
>
> >
> > Becca <-----wondering if Steve shares his secrets...
> >
> > Karen wrote:
> > >
> > > Eggplant has got to be the trickiest food to fry. It acts like a sponge
> > > for the fat. I found that broiling works better, and to brush it
> lightly
> > > with oil *immediately* before putting it under the broiler.
> > >
> > > Karen
Try grilling or broiling the eggplant. Not oily!
Diva
maryf
do what you do to eggplant to prep it. slice and salt and rinse or pat
dry.
I slice it thinly, lengthwise, brush with olive oil and grill it. Then
on crusty bread, dressed with a bit of olive oil, some basil leaves and
some oil packed chopped olives, place eggplant, tomato slices (or
sundried ones packed in oil, and don't use much olive oil for dressing)
and fresh mozzarella!
--
Mary f.
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, . '`~ ~-. ;-;;,_
|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud ("All I ask is that you treat me no
differently than you would the Queen!")
http://home.earthlink.net/~maryf
Becca
Mmmm... add some thinly sliced onion to mine, and I will be there in a
flash.
Becca <-----wondering why I ate popcorn for dinner...
Victor Sack
Poor Man's Caviar (Aubergine Caviar)
2 medium aubergines
2 cloves garlic
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
optionally: 1 tablespoon each of parsley, chervil and tarragon, minced
5-6 tablespoons olive oil
a bit of red wine vinegar or lemon juice
salt and pepper to taste
Preheat the oven to 350 F. Bake the aubergines for about 35 minutes or
longer until they are soft and their skin is charred. Plunge them into
cold water and the skin will come away easily. Discard the seeds. Put
into the food processor one after another: garlic, then onions, then
tomatoes and then aubergines, chopping them to not quite a puree-like
consistency and putting in the next component after chopping the
previous one. The 'caviar' should be a tiny bit chunky, not too smooth.
(Alternatively, you can chop everything by hand). Remove everything from
the food processor to a mixing bowl and add 4 tablespoons of olive oil,
vinegar, salt and pepper and, optionally, the minced herbs. Mix together
thoroughly. Heat the remaining olive oil in the skillet over moderate
heat and pour in the aubergine mixture. Bring to a boil, stirring
constantly, then turn the heat to low and simmer until the excessive
moisture in the pan has evaporated. If necessary, add more salt, pepper
and vinegar (or lemon juice). Transfer the 'caviar' to a bowl and chill
until ready to serve. Serve with crusty bread.
Victor
Zmtor
>The best sandwich using eggplant comes from Rosie Daley ("In the Kitchen
>with Rosie") and is the recipe called "Grilled Vegetable Sandwich" This
>is one of my all-time favorite recipes.
>
>Diva
Being somewhat new to the ng, where do we find this recipe?
Who is Rosie Daley?
Jim and Zora-Mae,
Sabrina, Armando, Nicolas and Lucinda.
Karen
Rosie is (or was) Oprah's personal meal planner/chef when Oprah lost all
that weight (the last time). Rosie wrote a book that was a best seller.
It's a good book but the measurements are hard to work with, IMHO.
Karen