RoxiesEcho
Boxer Insane
Does anyone have any recipes for egg plant? I'm growing some for the first time and haven't eaten them since I was a kid. How do I tell when one is ripe and ready to be picked?
Egg Plant
- Thread starter RoxiesEcho
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kathysboxer
Boxer Insane
I slice it up into thick slices (long or short wise, doesn't really matter) and use it as lasagna noodles. I don't precook the slices or anything.
I just do the layers like I do with normal lasagna.
I also cut it into chunk, put in a small can of petite diced tomatoes, and some italian spices. I then cook until the eggplant is tender. After cooking, I put some shredded parm cheese on it and eat. You can also use grated parm cheese, or even mozzorella cheese.
I just do the layers like I do with normal lasagna.
I also cut it into chunk, put in a small can of petite diced tomatoes, and some italian spices. I then cook until the eggplant is tender. After cooking, I put some shredded parm cheese on it and eat. You can also use grated parm cheese, or even mozzorella cheese.
StarIsMyBaby
Boxer Buddy
The eggplant lasagna idea is great! I will have to try that too!
I love roasted or grilled eggplant; simple but very yummy. I like to coat them with extra virgin olive oil, salt & pepper, and then roast in a 400 degree oven until they are soft. After you let them cool, you can peel off the skin & then use the "innards" for dip. To make baba ganoush, mash in minced/grated garlic, salt, pepper, tahini, and lemon juice. You can also dice them into smaller pieces, coat with oil, salt & pepper, and roast until golden. To grill, slice into thick slices, oil/salt/pepper, and then grill.
All yum!
I love roasted or grilled eggplant; simple but very yummy. I like to coat them with extra virgin olive oil, salt & pepper, and then roast in a 400 degree oven until they are soft. After you let them cool, you can peel off the skin & then use the "innards" for dip. To make baba ganoush, mash in minced/grated garlic, salt, pepper, tahini, and lemon juice. You can also dice them into smaller pieces, coat with oil, salt & pepper, and roast until golden. To grill, slice into thick slices, oil/salt/pepper, and then grill.
All yum!
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