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Thread: Eggplants

  1. #1
    James Guest

    Default Eggplants

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

  2. #2
    =?iso-8859-1?B?VEZNrg==?= Guest

    Default Re: Eggplants



    "James" <[email protected]> wrote in message
    news:fd077c39-180[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®


  3. #3
    sf Guest

    Default Re: Eggplants

    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

  4. #4
    kilikini Guest

    Default Re: Eggplants

    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



  5. #5
    sf Guest

    Default Re: Eggplants

    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

  6. #6
    James Guest

    Default Re: Eggplants

    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.

  7. #7
    Janet Wilder Guest

    Default Re: Eggplants

    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

  8. #8
    McChowder Guest

    Default Re: Eggplants

    > 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



  9. #9
    sf Guest

    Default Re: Eggplants

    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

  10. #10
    =?iso-8859-1?B?VEZNrg==?= Guest

    Default Re: Eggplants



    "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®


  11. #11
    Art Kesler Guest

    Default Re: Eggplants

    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?



  12. #12
    Janet Wilder Guest

    Default Re: Eggplants

    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

  13. #13
    =?iso-8859-1?B?VEZNrg==?= Guest

    Default Re: Eggplants



    "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®


  14. #14
    Blinky the Shark Guest

    Default Re: Eggplants

    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


  15. #15
    Phred Guest

    Default Re: Eggplants

    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


  16. #16
    Omelet Guest

    Default Re: Eggplants

    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

  17. #17
    Gregory Morrow Guest

    Default Re: Eggplants



    <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




  18. #18
    Gregory Morrow Guest

    Default Re: Eggplants


    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




  19. #19
    Blinky the Shark Guest

    Default Re: Eggplants

    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


  20. #20
    Gregory Morrow Guest

    Default Re: Eggplants


    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




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