Thread: Eggplants

"James" <[email protected]> wrote in message
news:[email protected]...
> Some times people give me eggplants. What is the easiest recipe using
> only the microwave and as few other ingrediants as possible?

Wash the eggplant thoroughly with distilled water first.

Then simply put the entire eggplant in the microwave with a 6 ounce jar of
mustard for 37 minutes.

The jar of mustard must be new and unopened for the flavor enhancement to
take effect.

Since you were crossposting, I assumed you were from Damascus. This is my
favorite Damascan eggplant recipe.


TFM®

On Mon, 1 Sep 2008 19:01:31 -0400, TFM® <[email protected]>
wrote:

>Since you were crossposting, I assumed you were from Damascus. This is my
>favorite Damascan eggplant recipe.

It was only one other ng, TFM. He didn't commit a war crime.




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

James wrote:
> Some times people give me eggplants. What is the easiest recipe using
> only the microwave and as few other ingrediants as possible?

An eggplant should be baked, sauteed, fried or grilled. Microwave - um, no.

kili

On Mon, 1 Sep 2008 15:09:14 -0700 (PDT), James <[email protected]>
wrote:

>Some times people give me eggplants. What is the easiest recipe using
>only the microwave and as few other ingrediants as possible?

Personally, I never use the microwave to do any cooking except maybe
to steam vegetables once every year or two. Are you a student who
only has access to a microwave? If so, say so up front. That said
you can adapt recipes to the microwave, but I won't do it for you.

If *I* wanted an easy eggplant recipe, I'd make Ratatouille. There
are a bazillion recipes on the net. They are mainly the same, but
have a different ingredient here and there. Just find one the suits
your fancy.
http://www.cookingforengineers.com/r...27/Ratatouille
http://southernfood.about.com/od/egg...r/bl00810c.htm

Another simple recipe that could be adapted to the microwave is baba
ghanoush http://allrecipes.com/Recipe/Baba-Gh...-2/Detail.aspx

If nothing above appeals, do a general search using "eggplant
microwave recipe" on Google.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sep 1, 8:15*pm, sf wrote:
> On Mon, 1 Sep 2008 15:09:14 -0700 (PDT), James <j0069b...@hotmail.com>
> wrote:
>
> >Some times people give me eggplants. *What is the easiest recipe using
> >only the microwave and as few other ingrediants as possible?
>
> Personally, I never use the microwave to do any cooking except maybe
> to steam vegetables once every year or two. *Are you a student who
> only has access to a microwave? *If so, say so up front. *That said
> you can adapt recipes to the microwave, but I won't do it for you.
>
> If *I* wanted an easy eggplant recipe, I'd make Ratatouille. *There
> are a bazillion recipes on the net. *They are mainly the same, but
> have a different ingredient here and there. *Just find one the suits
> your fancy.http://www.cookingforengineers.com/r...r/bl00810c.htm
>
> Another simple recipe that could be adapted to the microwave is baba
> ghanoushhttp://allrecipes.com/Recipe/Baba-Ghanoush-2/Detail.aspx
>
> If nothing above appeals, do a general search using "eggplant
> microwave recipe" on Google.
>
> --
> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>
> Mae West

I only have a microwave, slow cooker, and rice steamer.

James wrote:
> Some times people give me eggplants. What is the easiest recipe using
> only the microwave and as few other ingrediants as possible?

punch a few holes in the skin with an ice pick and nuke it for a few
minutes cheking if it is getting soft every few minutes. It probably
shouldn't take more than 10 minutes at most, but I've never actually
done it and all microwaves are the same.

When the outside seems soft, remove the eggplant and cool it. When it's
cool split it open and remove the flesh. Try to remove as many seeds as
you can without getting paranoid over it. Chop up the removed eggplant
meat.

Chop some sweet onion. Chop a hard boiled egg. Mix them all together.
Squeeze the juice of half a lemon over it and season with salt and fresh
pepper. If you are into hot stuff, shake some hot sauce into it, but not
too much. Chill for a few hours.

Serve with crackers as a dip.

(My mom made this by baking the eggplant in one of those old fasioned
stove-top bakers.)

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

> If nothing above appeals, do a general search using "eggplant
> microwave recipe" on Google.
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

>I only have a microwave, slow cooker, and rice steamer.


I've never microwaved eggplant, but I've steamed it. Keep skin on, cut
into 2 or 3 inch chunks. Not sure how long in a microwave (10+ steamed).
It works with an Asian sauce (soy sauce, chili paste, etc., or maybe
miso based).

-T

On Mon, 1 Sep 2008 17:34:50 -0700 (PDT), James <[email protected]>
wrote:
>>
>
>I only have a microwave, slow cooker, and rice steamer.

In that case use the slow cooker to make ratatouille. Serve it with
rice. Good meal!

Google for "eggplant slow cooker" or "eggplant crockpot" recipes.

All you really need now is a toaster oven and you're in business.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Janet Wilder" <[email protected]> wrote

> punch a few holes in the skin with an ice pick and nuke it for a few
> minutes cheking if it is getting soft every few minutes. It probably
> shouldn't take more than 10 minutes at most, but I've never actually done
> it and all microwaves are the same.


Is that a typo, or are you really that inexperienced with different
microwave ovens?


TFM®

I microwave eggplant all the time. I presently use microwave/steam
bags but have used bowls (and will use bowls again when I can"t get
the bags any more). I cut an onion into quarters and separate into
layers. I cut the eggplant into slices about 3/4" thick and then
quarter them so there are sizable chunks. I cook at full power for 6
to 6 and a half minutes.

No seasoning necessary. Tastes great as is.

I also sometimes add brussels sprouts and sliced carrots to the onions
and eggplant mix before micro waving. They take about the same time
in the microwave.

I also quarter a tomato and throw it into the mix. Also thinly sliced
celery. One stalk, for flavoring (certainly optional - if you don't
think much of celery don't add it.

Art

On Mon, 1 Sep 2008 15:09:14 -0700 (PDT), James <[email protected]>
wrote:

>Some times people give me eggplants. What is the easiest recipe using
>only the microwave and as few other ingrediants as possible?

TFM® wrote:
>
>
> "Janet Wilder" <[email protected]> wrote
>
>> punch a few holes in the skin with an ice pick and nuke it for a few
>> minutes cheking if it is getting soft every few minutes. It probably
>> shouldn't take more than 10 minutes at most, but I've never actually
>> done it and all microwaves are the same.
>
>
> Is that a typo, or are you really that inexperienced with different
> microwave ovens?

It's a typo. It should have read 'all microwaves *aren't* the same.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" <[email protected]> wrote in message
news:48bcb355$0$4544$[email protected]..
> TFM® wrote:
>>
>>
>> "Janet Wilder" <[email protected]> wrote
>>
>>> punch a few holes in the skin with an ice pick and nuke it for a few
>>> minutes cheking if it is getting soft every few minutes. It probably
>>> shouldn't take more than 10 minutes at most, but I've never actually
>>> done it and all microwaves are the same.
>>
>>
>> Is that a typo, or are you really that inexperienced with different
>> microwave ovens?
>
> It's a typo. It should have read 'all microwaves *aren't* the same.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life


I should have guessed from the sig. <G>

TFM®

sf wrote:

> On Mon, 1 Sep 2008 17:34:50 -0700 (PDT), James <[email protected]>
> wrote:
>>>
>>
>>I only have a microwave, slow cooker, and rice steamer.
>
> In that case use the slow cooker to make ratatouille. Serve it with
> rice. Good meal!
>
> Google for "eggplant slow cooker" or "eggplant crockpot" recipes.
>
> All you really need now is a toaster oven and you're in business.
>

I can't remember the last time I used eggplant -- before a couple of weeks
ago. Picked one up. Did the salting, to draw out the moisture. I was
stunned at how much water it pulled out -- and at how quickly that
happened.

For anyone who may not be familar with this, look at this photo I grabbed
at the time. *This is after only ten minutes or so*, and the surface was
dry when I salted it:

http://blinkynet.net/stuff/eplant2.jpg


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

In article <g9huro$3v0$[email protected]>, "kilikini" <[email protected]> wrote:
>James wrote:
>> Some times people give me eggplants. What is the easiest recipe using
>> only the microwave and as few other ingrediants as possible?
>
>An eggplant should be baked, sauteed, fried or grilled. Microwave - um, no.

Sorry Kili, I have to say "Microwave, yep!"

As I've mentioned here before, I often have an eggplant for a light
lunch. Simply wash it; top and tail it; stab it 4 or 5 times around
the circumference; then microwave it for 3 to 3.5 minutes (for the
size I use). If you don't stab it, it will probably explode. (As I
found that out by being distracted one day and forgetting to give it a
few jabs with a sharp knife! :-)

Then cut in half longitudinally, add plenty of white pepper (salt too
if that appeals to you and the blood pressure permits) and simply eat
the flesh with a spoon.

This probably works best with young fruit -- I pick mine while the
skin is still green and the seeds barely brown.

Mine is a white skin type if left on the bush until nearer maturity.
However, I've also found the technique works well with the supermarket
purple varieties -- but they're often too big for what I prefer (and I
haven't tried the little purple "sausage" versions).

Cheers, Phred.

--
[email protected]LID

In article <48bc9c76$0$23206$[email protected]> ,
TFM® <[email protected]> wrote:

> "Janet Wilder" <[email protected]> wrote
>
> > punch a few holes in the skin with an ice pick and nuke it for a few
> > minutes cheking if it is getting soft every few minutes. It probably
> > shouldn't take more than 10 minutes at most, but I've never actually done
> > it and all microwaves are the same.
>
>
> Is that a typo, or are you really that inexperienced with different
> microwave ovens?
>
>
> TFM®

I agree. The microwave at work is FAR more powerful and cooks a lot
faster than my home unit!
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

<sf> wrote:

> On Mon, 1 Sep 2008 17:34:50 -0700 (PDT), James <[email protected]>
> wrote:
> >>
> >
> >I only have a microwave, slow cooker, and rice steamer.
>
> In that case use the slow cooker to make ratatouille. Serve it with
> rice. Good meal!
>
> Google for "eggplant slow cooker" or "eggplant crockpot" recipes.


It'd be total mush...or at the least virtually undedectable texture - wise.
Not that there is anything wrong with that if that's wot ya dig...

Last weekend I mad a Thai - style pork curry in the crockpot, indgredients
included two big eggplants. The stuff was good, but the egglplant was
pretty much totally dissolved.

Ratatouille is e-z enuf to make on the stove, and I enjoy it for the
textures and the colors of the ingredients...as _The Joy of Cooking_ so well
puts it: "..like a still - life by Picasso...".


--
Best
Greg

Blinky the Shark wrote;

> sf wrote:
>
> > On Mon, 1 Sep 2008 17:34:50 -0700 (PDT), James <[email protected]>
> > wrote:
> >>>
> >>
> >>I only have a microwave, slow cooker, and rice steamer.
> >
> > In that case use the slow cooker to make ratatouille. Serve it with
> > rice. Good meal!
> >
> > Google for "eggplant slow cooker" or "eggplant crockpot" recipes.
> >
> > All you really need now is a toaster oven and you're in business.
> >
>
> I can't remember the last time I used eggplant -- before a couple of weeks
> ago. Picked one up. Did the salting, to draw out the moisture. I was
> stunned at how much water it pulled out -- and at how quickly that
> happened.
>
> For anyone who may not be familar with this, look at this photo I grabbed
> at the time. *This is after only ten minutes or so*, and the surface was
> dry when I salted it:
>
> http://blinkynet.net/stuff/eplant2.jpg


"It's...it's...THE BLOB...run kids, RUN...!!!"


:-)


--
Best
Greg

Gregory Morrow wrote:

>
> Blinky the Shark wrote;
>
>> sf wrote:
>>
>> > On Mon, 1 Sep 2008 17:34:50 -0700 (PDT), James <[email protected]>
>> > wrote:
>> >>>
>> >>
>> >>I only have a microwave, slow cooker, and rice steamer.
>> >
>> > In that case use the slow cooker to make ratatouille. Serve it with
>> > rice. Good meal!
>> >
>> > Google for "eggplant slow cooker" or "eggplant crockpot" recipes.
>> >
>> > All you really need now is a toaster oven and you're in business.
>> >
>>
>> I can't remember the last time I used eggplant -- before a couple of weeks
>> ago. Picked one up. Did the salting, to draw out the moisture. I was
>> stunned at how much water it pulled out -- and at how quickly that
>> happened.
>>
>> For anyone who may not be familar with this, look at this photo I grabbed
>> at the time. *This is after only ten minutes or so*, and the surface was
>> dry when I salted it:
>>
>> http://blinkynet.net/stuff/eplant2.jpg
>
>
> "It's...it's...THE BLOB...run kids, RUN...!!!"

I didn't see much or any change for the rest of the half hour. I don't
think I'll bother with it - the extra 15 or 20 minutes - next time, unless
something else I'm doing is holding me up anyway.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark wrote:

> Gregory Morrow wrote:
>
> >
> > Blinky the Shark wrote;
> >
> >> sf wrote:
> >>
> >> > On Mon, 1 Sep 2008 17:34:50 -0700 (PDT), James
<[email protected]>
> >> > wrote:
> >> >>>
> >> >>
> >> >>I only have a microwave, slow cooker, and rice steamer.
> >> >
> >> > In that case use the slow cooker to make ratatouille. Serve it with
> >> > rice. Good meal!
> >> >
> >> > Google for "eggplant slow cooker" or "eggplant crockpot" recipes.
> >> >
> >> > All you really need now is a toaster oven and you're in business.
> >> >
> >>
> >> I can't remember the last time I used eggplant -- before a couple of
weeks
> >> ago. Picked one up. Did the salting, to draw out the moisture. I was
> >> stunned at how much water it pulled out -- and at how quickly that
> >> happened.
> >>
> >> For anyone who may not be familar with this, look at this photo I
grabbed
> >> at the time. *This is after only ten minutes or so*, and the surface
was
> >> dry when I salted it:
> >>
> >> http://blinkynet.net/stuff/eplant2.jpg
> >
> >
> > "It's...it's...THE BLOB...run kids, RUN...!!!"
>
> I didn't see much or any change for the rest of the half hour. I don't
> think I'll bother with it - the extra 15 or 20 minutes - next time, unless
> something else I'm doing is holding me up anyway.


I don't bother with the salting jazz anymores...at most I'll sprinkle it
with vinegar or lemon juice so's it won't blacken too much before cooking...

My stoopidest eggplant moment:

Years ago I decide to make caponata for a party. I made a huge amount and
then put it into an *aluminum* pan the night before. I was wondering the
next day why nobody would touch it...


--
Best
Greg