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Best eggplant recipe ever

JessWil Aug 13, 2006 08:45 PM

Well, one of...

Got it from Gourmet cookbook. It's basically breaded and pan fried eggplant wedges/sticks. Never done this before. Coat the eggplant in flour then dip in egg (I used beaters as that's what I had; recipe called for evaporated milk), then in fresh toasted breadcrumbs. Pan fry in olive oil until browned and crispy, then I sprinkled sea salt over. Then dip in powdered sugar. Sooo goood. The eggplant becomes almost cheese-like, very creamy, and the sweet with it is very interesting.
I have a ton of eggplant in my garden and I'm dreaming of making this again. Too bad it's so bad for you.

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  1. Pei RE: JessWil Aug 14, 2006 02:01 AM

    What kind of eggplant, Italian?

    1 Reply
    1. re: Pei
      JessWil RE: Pei Aug 14, 2006 02:29 AM

      I used three different kinds since that's what I had. One was a Japanese eggplant, another called Dusky, which is similar to Italian but doesn't get nearly that big, and another called Calliope which has purple and white striped skin on the outside. I am sure you could use Italian with no problems. I didn't salt mine since they came right out of the garden that night, but you might want to with Italian from the store or farmer's market.

    2. Tee RE: JessWil Aug 14, 2006 02:09 PM

      We fry eggplant all summer except slightly more low brow.
      Peel the eggplant, cut into small wedges, quick dip in an egg/milk wash, into a baggie with Zatarain's lemon added fry mix, give it a good shake, into vegetable oil @ 325 degrees for a couple of minutes, salt before serving. No sugar needed, IMHO.
      Children love this, just tell them it's eggplant after they have tried a few. My 8 year old asks regularly for it.

      3 Replies
      1. re: Tee
        TexasToast RE: Tee Aug 14, 2006 03:10 PM

        Do you find you still have to salt and drain the eggplant, or is that unnecessary with the variety you use?


        1. re: TexasToast
          Tee RE: TexasToast Aug 14, 2006 05:49 PM

          I typically use the classic "black beauty" .

          1. re: Tee
            Tee RE: Tee Aug 14, 2006 08:11 PM

            and I salt only after frying.

      2. z
        ZoeZ RE: JessWil Aug 14, 2006 04:25 PM

        Chowpup made a wonderful eggplant dip a couple of weeks ago. Baked eggplant mashed with salt and pepper mixed with goat cheese and a dab or two of mayo (she used the Hellman's Mayonessa con Limon bought at Big Lots which is just marvellous - unfortunately only bought six jars because the use by date is 10-31-06).

        1. d
          DGresh RE: JessWil Aug 14, 2006 04:29 PM

          I got a recipe last week from our CSA that was very good and reasonably healthy as well. I used an Italian eggplant and I did salt and drain first. The recipe said to soak in ice water for half an hour (I did this after the salting step), then dip in a mixture of half and half mayo and water (I used hellman's lite), then dip in a mixture of roughly half and half seasoned bread crumbs and grated parmesan cheese (a bit more cheese than breadcrumbs if I recall). Then onto an oil-sprayed cookie sheet, sprayed with oil on the top side and baked at (I think) 400 degrees till golden. They were *really* good and I'm not a huge eggplant fan.

          2 Replies
          1. re: DGresh
            JessWil RE: DGresh Aug 14, 2006 06:33 PM

            Did they come out crispy this way? Sounds good, although the mayo bit sounds a little strange. I'll try it!

            1. re: JessWil
              DGresh RE: JessWil Aug 14, 2006 07:48 PM

              Yes it was crispy (not super crunchy, but crispy). The mayo was a very light coating (basically dip each side and scrape most of it off on the edge of the bowl). The mayo was really just to make the bread crumbs stick.

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