Post Punk Kitchen Forum

And they need using soon!

Any ideas for seriously eggplant heavy dishes?

make this, leave out the pork.
http://food52.com/recipes/4199-criss-cr ... d-eggplant

or, if you can't be bothered with the sauce, do this:

prep the eggplant the same way (with the scoring. make sure your knife is wicked sharp). if you use "western eggplant" just cut chunks that are about 1.5x1.5or2 inches, DO NOT PEEL.
heat a frying pan and then brush/spray with peanut or sesame oil.
when it's good and hot arrange the eggplant pieces cut side down (skin facing up). Cover and let cook on high until the bottoms start to get a bit charred. i do this in a cast iron pan and it takes about 4 min.
uncover and flip the pieces over so skin is down, cover and let cook again, a little less this time, til it's cooked through.
when it's almost cooked through, like the eggplant flesh is no longer bright white and they're looking soft-ish, splash a little sake or vodka in the pan. it will sizzle (or even catch fire, so be careful), toss around the eggplant pieces so they all get a bit of that taste.
remove from pan.
grate/microplane about 1T of fresh ginger. put in a dipping bowl with about 3T soy sauce.
you can serve the eggplant with some chopped scallions but just with the dipping sauce it's just perfect. when people want to have a "fancy japanese dinner" this is always one of the dishes I serve and it's so amazing in its simplicity.

which brings me to ask, when you say aubergines, do you mean the long skinny ones (like chinese/japanese) or do you mean the bulbous ones like American/Italian? Or even the tiny Indian/Thai ones? I love grilling the chinese/japanese ones. For the bulbous ones, I generally try to salt them first, then make something saucy out of them. for the Indian/Thai ones, well I bought them once and my husband complained they were too seedy :)

oh, and one more thing- if you're really lazy or stuck for time, throw them on the bottom of your oven and roast them (keep an eye on them or it will be charcoal and explosion city). When they're soft and squishy scoop out the insides and mash with garlic and lemon and your spices of choice, you'll have smokey gorgeous baba ganoush.

The bulbous sort, and that recipe sounds amazing. The PPK is awesome.

Eggplant chickpea curry in Appetite for Reduction uses about 2 eggplant if I recall and is delicious.

This is one of my all-time, #1 favorite curries.

http://elizaveganpage.blogspot.com/2008/10/vegan-mofo-16-eggplant-chard-and.html

Eggplant bacon in AFR!

Babaganous! I'm not sure if it would freeze well though...hmm.

V'con eggplant rolatini! It's quite a bit of work to make, but definitely worth it. I usually skip breading and frying the eggplant. I just put the salted and drained slices of a baking sheet, brush them with a little oil and bake for 15 minutes or so until they start to brown a little. Then I proceed with the recipe as written. This saves some time, dirty frying oil and calories.

Or make 'fallen imam': http://www.azeliaskitchen.net/blog/my-v ... -tomatoes/

In World Vegan Feast there is an eggplant dip that is uhhhhhmazing. It uses two of the big ones, I think.

one word:

SHAKSHUKA!!!!!!!

(vegan eat world)

Oh yeah, this was amazing!!

This!

And then this with all the rest!

Make moussaka or lasagna with a layers of aubergine

The eggplant and black-eyed pea curry on the PPK blog is so good, and it freezes well.

I don't have AFR though, is this very similar to the eggplant chickpea curry?

Yeah make this!

i am reviving this thread to say i just made this and it's worth buying more eggplant for.
http://www.thebittenword.com/thebittenw ... plant.html

I had to reply to this thread because it made me smile, the title is like a children's book! "I Have Five Aubergines!"

I'll add another curry recipe to the mix:
http://www.manjulaskitchen.com/2009/10/ ... -eggplant/
I love Baingan Bharta. It's so rich and delicious. Don't be afraid of the stinky hing (asafetida), it makes Indian food delicious!

Japanese BB Eggplant. So good. So easy.

^^isn't that great? I love that site. i think it was her who has a "fake teriyaki chicken" made of soybeans. it doesn't taste much like teriyaki chicken but it is pretty damn good (and super easy) and worth a try if you make soybeans - we usually make soybeans for baked beans and use half the batch to make the patties.

My favourite Indian dish is Baingan Bharta. This is close to how I make it, but I'd add another eggplant rather than used the green bell pepper. http://www.manjulaskitchen.com/2009/10/ ... -eggplant/ This one looks good too http://indianfood.about.com/od/vegetari ... harta2.htm

I second eggplant dengaku too.