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Note: I did not have the red wine or Worcestershire sauce called for in the recipe, so I skipped adding them and drizzled in a little balsamic vinegar and a flavorful EVOO at the end.
That's a great idea to add wine to a soup or stew. I don't know why it never occurred to me, but thanks for the tip.
Quote:
Originally Posted by Nomadicus
... eggplant patties pan cooked with a coating of oil.
I'd love any tips on cooking those without them being over saturated with oil? I love fried eggplant, but to get it darkly browned, I find it always absorbs Tlbs after Tlbs of oil. I just don't wanna ingest all those calories. I use the hot pan-cold oil method so food doesn't stick... but, maybe there's another trick I'm missing?
I'd love any tips on cooking those without them being over saturated with oil? I love fried eggplant, but to get it darkly browned, I find it always absorbs Tlbs after Tlbs of oil. I just don't wanna ingest all those calories. I use the hot pan-cold oil method so food doesn't stick... but, maybe there's another trick I'm missing?
A teaspoon of oil is enough for several slices in a red copper skillet. Rub it on the seasoned eggplant instead of putting in the skillet. Maybe others will work but we do use a non stick red copper. Season with S,P,G or other favorites. We use everglades heat seasoning. It works and it seems like I've read that eggplant are a great source of healthy fiber.
That's a great idea to add wine to a soup or stew. I don't know why it never occurred to me, but thanks for the tip.
I'd love any tips on cooking those without them being over saturated with oil? I love fried eggplant, but to get it darkly browned, I find it always absorbs Tlbs after Tlbs of oil. I just don't wanna ingest all those calories. I use the hot pan-cold oil method so food doesn't stick... but, maybe there's another trick I'm missing?
For me, the usual... stupid ribeye.
Wash the eggplant off with water, prick the skin with a fork and then bake at 400 for 35-45 minutes turning frequently to prevent charring. Cool and then slice into at least 1/2 thick slices, then fry in hot oil. Of course, this is for pretty good sized eggplants. Adjust cooking times as needed for different sizes.
I learned this trick from one of Food Networks original chefs/cooks, David Rosengarten. That's how he prepares eggplant for moussaka.
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