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Thread: Yay for EGGPLANT! page 2

  1. #11
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    Jun 2009
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    Primal Fuel


    I used to hate the stuff, but now it is fabulous in my book!


    Musajen:


    1. Here's a recipe from Mark that turned me over to Eggplant for good: http://www.marksdailyapple.com/stuffed-eggplant-recipe/


    2. Here's a pic of what I 'created', which I call "Ingrid's Eggplant Stacks"!: http://twitpic.com/7odxa


    I sauteed garlic, onions, cabbage and ground beef in bacon grease and then added some Tumeric with a bit of salt & Pepper. Meanwhile, I 'painted' Olive Oil on the Eggplant rounds, added parmesan cheese, salt & pepper and roasted in the oven under the broiler.


    Added the cabbage a ground beef mixture to the top of the eggplant rounds and then a layer of fresh tomato slices and onion rings and placed under the broiler for only a minute or so.


    We ended up devouring 1/2 of an eggplant that evening. Most of the second eggplant was saved for later 'stacks' and I still had leftovers from the 1st eggplant dinner for almost a week's worth of lunches!


  2. #12
    murat's Avatar
    murat Guest

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    Here is a link to my recipe in English for "split" eggplant of "Karni yarik" in Turkish:


    http://www.bigoven.com/160703-Karni-Yarik-recipe.html


  3. #13
    murat's Avatar
    murat Guest

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    Well the photos are definitely old (before PB) and contain rice pilaf, the traditional friend of eggplant in Turkish cuisine. Now I eat it with tomatoes ;-)


  4. #14
    dragonmamma's Avatar
    dragonmamma is offline Senior Member
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    I used to think that eggplant was difficult to cook because all the recipes used to talk about salting it and letting it sit, then squeezing it out and soaking up extra moisture with paper towels...then I discovered a few months ago that all that is totally unnecessary. Slice it, season it, throw it under the broiler. What could be easier? Now it's one of my favorite veggies.


  5. #15
    Catalina's Avatar
    Catalina is offline Member
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    Peel it and slice it the long way, then saute in olive oil (and I am one of those who does the salt/press/pat dry thing first), then roll them around whatever filling you want, then put the rolls in a pan and smother in your favorite tomato/pasta sauce and bake until nice and warm/cooked. Yum!


  6. #16
    Mark Sisson's Avatar
    Mark Sisson is offline Administrator
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    test





  7. #17
    Mark Sisson's Avatar
    Mark Sisson is offline Administrator
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    test


    [img]http://i247.photobucket.com/albums/gg158/MDA2008/Bradford/VO_290x110.jpg[img]


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