Top-Rated Eggplant Recipes for Every Day of the Week
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Date: 2022-08-28
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Comments and reviews: 10
Alexander
Ever since 1963 when I had my first tastes of hummus and baba ganooj (ganooj is the spelling i encountered on arabic--which i don't read or speak--/english menus in those early days) in Turkey and my favorite Lebanese restaurant in NYC. I've been making both appetizers on a fairly regular basis. Given that I've had almost 60 years of selecting, preparing and cooking eggplant, I have personally never encountered a bitter eggplant, regardless of gender or size or color. In fact, I much prefer the female variety for the enhanced flavor--sans bitterness--it imparts to dishes like baba ganooj and eggplant Parmigiano, not to mention a much better texture and overall mouth feel. I do use the male variety when I make the occasional stuffed eggplant dish, where there is the need for a tougher structure required to maintain integrity during roasting.
While on the subject of preparing eggplant, I've tried salting and rinsing eggplant slices as recommended by experts to draw out the so-called bitterness, until I had a conversation with the chef of my favorite Lebabese restaurant in NYC, who told me to skip this procedure and go right to prepping and cooking. It was a great time-saving tip I've used ever since.
Great recipes in this eggplant dish collection. Keep them coming. And many thanks
reply
Ever since 1963 when I had my first tastes of hummus and baba ganooj (ganooj is the spelling i encountered on arabic--which i don't read or speak--/english menus in those early days) in Turkey and my favorite Lebanese restaurant in NYC. I've been making both appetizers on a fairly regular basis. Given that I've had almost 60 years of selecting, preparing and cooking eggplant, I have personally never encountered a bitter eggplant, regardless of gender or size or color. In fact, I much prefer the female variety for the enhanced flavor--sans bitterness--it imparts to dishes like baba ganooj and eggplant Parmigiano, not to mention a much better texture and overall mouth feel. I do use the male variety when I make the occasional stuffed eggplant dish, where there is the need for a tougher structure required to maintain integrity during roasting.
While on the subject of preparing eggplant, I've tried salting and rinsing eggplant slices as recommended by experts to draw out the so-called bitterness, until I had a conversation with the chef of my favorite Lebabese restaurant in NYC, who told me to skip this procedure and go right to prepping and cooking. It was a great time-saving tip I've used ever since.
Great recipes in this eggplant dish collection. Keep them coming. And many thanks
reply
Lydia
I'm 55 years old and have never tried eggplant, but I'm ready to branch out and learn all about it. My mother never made it, and I was very intimidated by it, having no idea how to prepare it. I am so ready for these recipes!
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I'm 55 years old and have never tried eggplant, but I'm ready to branch out and learn all about it. My mother never made it, and I was very intimidated by it, having no idea how to prepare it. I am so ready for these recipes!
reply
Philip
Hot take here how much tomato paste do you use? Like I ve tried the tubes, but I end up using most of the tube on one dish. I like the cans because I just use the whole can in a dish. Am I alone in this?
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Hot take here how much tomato paste do you use? Like I ve tried the tubes, but I end up using most of the tube on one dish. I like the cans because I just use the whole can in a dish. Am I alone in this?
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SJ
In some parts of Europe we have a similar recipe but instead of garlic and tahini, add a grated onion and mix it with lemon and oil. It's delicious with fresh tomatoes on the side
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In some parts of Europe we have a similar recipe but instead of garlic and tahini, add a grated onion and mix it with lemon and oil. It's delicious with fresh tomatoes on the side
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Justin
Thank you for reposting these recipes, they really gave me some inspiration! I've always felt I wanted to use eggplant a lot more in my cooking, and now I can. Thanks again!
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Thank you for reposting these recipes, they really gave me some inspiration! I've always felt I wanted to use eggplant a lot more in my cooking, and now I can. Thanks again!
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Nico
I think eggplant is totally overrated. After all these years of trying different recipes, I've come to the conclusion that I just don't like the taste
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I think eggplant is totally overrated. After all these years of trying different recipes, I've come to the conclusion that I just don't like the taste
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slelllo
You're still wrong this is not Baba ganosh The only people that call it that are the Egyptians The real Baba ganuch is something else
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You're still wrong this is not Baba ganosh The only people that call it that are the Egyptians The real Baba ganuch is something else
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Grumpy
Perfect timing, Chef John. I m about to be loaded with eggplant. I have one ready to harvest and several more getting close.
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Perfect timing, Chef John. I m about to be loaded with eggplant. I have one ready to harvest and several more getting close.
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food
Thank you for all these delicious recipes! I knew some of them, and I'm happy to have learned others! Thank you very much!
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Thank you for all these delicious recipes! I knew some of them, and I'm happy to have learned others! Thank you very much!
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Anj
PERFECT RECIPES FOR ME. I grow my own and have a great crop. Looking forward to making all these Recipes. THANKS CHEFF JOHN
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PERFECT RECIPES FOR ME. I grow my own and have a great crop. Looking forward to making all these Recipes. THANKS CHEFF JOHN
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