Page 1 of 2 12 LastLast
Results 1 to 10 of 14

Thread: eggplant bread? page

  1. #1
    Brent*'s Avatar
    Brent* is offline Senior Member
    Join Date
    Aug 2011
    Posts
    218

    eggplant bread?

    Shop Now
    I really like eggplant and was wondering if anyone had a bread recipe for eggplant? I really want something other than lettuce to carry my turkey and chicken for lunches and would like something like a wrap and eggplant is great tasting.

  2. #2
    Brent*'s Avatar
    Brent* is offline Senior Member
    Join Date
    Aug 2011
    Posts
    218
    So I'm thinking maybe just buying an eggplant, thinly slicing it with my mandolin and getting the moisture out (paper towels since I don't have a dehydrator...yet) and throwing in the oven. Any idea how long I would need to cook them? I might just guesstimate. I just really want something to throw turkey sandwich meat on other than salad everyday.

  3. #3
    Lily Marie's Avatar
    Lily Marie is offline Senior Member
    Join Date
    May 2011
    Location
    Northern California
    Posts
    717
    Cooked eggplant is good, but not as bread. It gets soft and wet.

  4. #4
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
    Join Date
    Jan 2011
    Location
    Orem, UT
    Posts
    4,813
    I know you're looking for eggplant, but my favorite bun is a gutted out portabello mushroom cap cooked in olive oil or bacon grease
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  5. #5
    Brent*'s Avatar
    Brent* is offline Senior Member
    Join Date
    Aug 2011
    Posts
    218
    Quote Originally Posted by Lily Marie View Post
    Cooked eggplant is good, but not as bread. It gets soft and wet.
    once i get a dehydrator I will probably just dehydrate the eggplant and see how that works. Anyone know though how easy it is to control how hard the dehydrated eggplant will be? I don't mind it being like a cracker, but would prefer it a little softer.

  6. #6
    katiethepiano's Avatar
    katiethepiano is offline Senior Member
    Join Date
    Apr 2011
    Location
    Oakland, CA
    Posts
    124
    Someone told me about brining eggplant. Apparently, it will draw the moisture out of the eggplant, so when you cook it, it will get crispy. It may be what you're looking for.

    EDIT: In looking into this, it seems like brining will help the eggplant keep its shape. I'm unsure about the crispy part.
    Last edited by katiethepiano; 10-10-2011 at 11:56 PM.
    Visit my blog Primal Homeskillet. And eat it too.

  7. #7
    Finnabair's Avatar
    Finnabair is offline Senior Member
    Join Date
    Aug 2011
    Location
    Texas in winter, Missouri in summer
    Posts
    289

  8. #8
    Diana Renata's Avatar
    Diana Renata is offline Senior Member
    Join Date
    May 2009
    Location
    Knoxville, TN
    Posts
    5,393

  9. #9
    Tneah's Avatar
    Tneah is offline Senior Member
    Join Date
    Sep 2011
    Posts
    104
    Quote Originally Posted by Diana Renata View Post
    Eggplant makes a wonderful pizza crust. It's my favorite!

    Primal Recipe Video Contest Entry - Perfect Primal Pizza | This Primal Life
    Btw, I just made this crust yesterday. My whole family liked it. My son thought it tasted like crust. I thought it still had an eggplant taste, but I like eggplant. It reminded me of eggplant parmesan. Very tasty. And I plan to make this again.

  10. #10
    labbygail's Avatar
    labbygail is offline Senior Member
    Join Date
    Feb 2010
    Location
    Cleveland, OH
    Posts
    170
    This is what I do for "eggplant sandwich rounds." They end up kinda bready.

    Slice the eggplant into rounds about 1/2" thick. Lay them out on a towel and salt liberally on both sides. Let sit for a bit (15 min. at least) until the water comes out.

    Preheat the oven to 425. While it's heating, pat the eggplant rounds dry with another towel. Press down on them with the towel to really get the water out. The eggplant should be limp at this point.

    Brush with olive oil on both sides and place on a tray. Bake at 425 until they are brown on the bottom--peek with a spatula. Maybe about 20 min., but it depends on your oven. Flip and bake for another 15 min. or so. I'm not actually sure how long because I'm notorious for forgetting to set a timer. They should be dry and brown on both sides.

    Let them cool in a single layer. If you stack them while they're hot, the steam will make them soggy.

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •