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I really hate eggplant. It is something about the texture. I have tried it to make sure I really hated it and wasn't biased from a bad eggplant experience. I wouldn't try to make one taste good unless I was stranded on an eggplant island.
If it were me I would use it as a decoration because they are beautiful to look at. People buy cut flowers that wilt and die but they enjoy them while they last.
Reminds me of me also hating lamb and all of my life hearing, "You just haven't had it cooked right!" After trying it several times, I finally realized I just don't like lamb. I will never allow another person to feed it to me just one more time.
Why is it people can't accept it when you just don't like something? LOL.
I guess I felt the need to give eggplant one more try, but I got over it :-)
This is primarily eggplant, which I don't love either, but it's pretty good in this casserole. Since you like cheesy, you could mix in some extra shredded cheese to the eggplant mixture before baking. Don't try to skip the soaking.
Wyatt's was a Texas based cafeteria chain, and this was one of their customers' favorite offerings. The recipe has been printed in many newspapers. I got it from my mother. I'm sure she either got it from someone at church or copied it from the newspaper.
Wyatt's Baked Eggplant
(serves 6)
1 lb. eggplant, peeled
1/2 lb. dry bread cubes
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup butter, melted
1/4 cup onions, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
2 eggs, slightly beaten
1 T pimiento, chopped
2 tsp salt
1/2 tsp pepper
1/4 tsp sage
1 1/2 cups (4 oz) cheddar cheese, grated
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigeratorovernight (minimum 6 hours). Drain eggplant and place in pan. Cover with waterand simmer until tender. Soak bread cubes in milk. Saute onions, bell pepper,and celery in butter until tender.
Combine cooked eggplant, bread cubes, and vegetables. Add eggs, pimiento, and seasonings. Mix thoroughly. Place in greased baking dishand bake at 350 degrees for 45 minutes. Top with grated cheese and return tooven until cheese melts.
I MUST confirm this recipe. And a tip of the hat to Wyatt's as well! Yummy and awesome.
Japanese market was sampling simply prepared eggplant (the Japanese variety) and it was delicious. They had cubed it about 3/4 in. dice, fried in vegetable oil, drained, and drizzled with memmi. I've never cared for eggplant but that stuff was so addictive I ended up buying a package.
Japanese market was sampling simply prepared eggplant (the Japanese variety) and it was delicious. They had cubed it about 3/4 in. dice, fried in vegetable oil, drained, and drizzled with memmi. I've never cared for eggplant but that stuff was so addictive I ended up buying a package.
Those are the variety we purchase. The ones we get are elongated and light purple; the flavor, when roasted with olive oil and salt, is slightly sweet and nutty.
I tried this recently and really liked it. Much better than expected. I broiled the eggplant instead of grilling it but other than that it was super easy.
I just wonder if non eggplant lovers know that eggplant is not supposed to be bitter? Once in awhile you get a bitter tasting one and there is no way to correct this. A normal eggplant is very mild and hard to believe that anyone would object to the taste.
My daughter, to his day, tasted bitter eggplant when she was a kid, and won't even try it again.
I tried this recently and really liked it. Much better than expected. I broiled the eggplant instead of grilling it but other than that it was super easy.
I love this recipe. I'm always looking for good low carb recipes, si I look forward to trying it.
I make eggplant Parmesan a lot, but never fry the eggplant, since it seems to absorb too much fat. I spread the slices thinly with mayonnaise, then coat with half Italian crumbs and half Parmesan cheese. Bake at 375 until golden and tender. You can't taste the mayo, but it provides just enough fat to brown the eggplant.
I went camping a few weeks ago with a big group, including a bunch of Filipino friends. They made fried eggplant with breakfast. The guys roasted the long, thin type of eggplants over open flame until they were soft and blackened. Their wives dipped them afterward in egg and fried them up. Ohhhh man, SO good. I noshed on fried eggplant all morning.
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