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Post by ruffles on Aug 11, 2011 18:48:52 GMT -5
Today at the farm stand I bought an eggplant. I have no idea what to do with it but have heard it is delicious grilled. How would you grill it? This isn't the season for eggplant Parmesan but there must be other options. What are they?
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Post by karenk on Aug 12, 2011 6:43:22 GMT -5
I really don't like eggplant, so I am absolutely no help in this. I guess you could cut it in slices, brush with olive oil, sprinkle with salt and pepper and toss it on your grill. If I like eggplant, that is what I'd do!
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Post by light on Aug 16, 2011 6:01:29 GMT -5
Peel it, cut it into bite sized cubes, stick it in a pan (oiled or non stick) with cubed tomatoes (canned or fresh), add basil and oregano to taste, cook until soft and top with a bit of shredded moz or parm cheese. yumm
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Post by ruffles on Aug 16, 2011 6:26:14 GMT -5
That sounds good!!!!
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Post by meggie on Aug 16, 2011 9:21:45 GMT -5
Oh that does sound good. I got a free eggplant plant this spring and put it in the garden, and wondered what I'd do if I actually got any eggplants on it. So far it's not a problem, but I may just go buy one to try your recipe.
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Post by light on Aug 16, 2011 18:43:12 GMT -5
I like eggplant and tomato together- the flavors blend well. The eggplant will get soft but the skin doesn't which is why I peel it.
I will usually use one eggplant with 1-2 tomatoes, 1/4 tsp each of basil, oregano and sometimes add a clove of garlic, but not always. It makes a really good side dish for chicken. I hope you do like it when you try it.
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Post by meggie on Aug 16, 2011 21:37:42 GMT -5
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Post by meggie on Aug 18, 2011 21:55:47 GMT -5
This is my friend's recipe for veggie stacks. They are yummy! Veggie Stacks For each stack: 1/4" slice eggplant or portobello mushroom 1/4' slice red onion 1/4" slice bocconncini cheese 1/4" slice tomato Grated Asiago cheese Assemble stacks by layering one slice of eggplant or portobello on cookie sheet topped with red onion, bocconncini cheese and tomato. Sprinkle with Asiago cheese. Bake at 375F for about 20 minutes or until the cheese melts and the veggies are soft. Carefully remove from cookie sheet directly onto plates.
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Post by ruffles on Aug 18, 2011 23:01:40 GMT -5
This is a definite must try.
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