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Rec.Food.Recipes Digest #169
Fri 16 Aug 1991

MV:    Fried Eggplant & Zucchini (RWA1)
OVo:   Fried Eggplant (News)
AV:    Eggplant Dip (News)
AV:    Burmese Bagoon Pora (Smoked Eggplant) (Siddharth Dasgupta)
AOV:   Eggplant Sidedish (dmferrell)
AVol:  Fried Eggplant (dmferrell)
MV:    Stuffed Eggplant (dmferrell)
OV:    Eggplant Pizza Topping (dmferrell)
MVl:   Fried Eggplant & Onions (dmferrell)
OV:    Diane's Eggplant (dmferrell)
SLl:   Eggplant Salad with Yogurt (Hale P Zengingonul)
M:     Karniyarik (Stuffed Eggplants) (Hale P Zengingonul)
OVol:  Broiled Eggplant (Chris Ischay)
MVl:   Ron's Eggplant Delight (Ronald S Metsger)
Aol:   Eggplant Oysters (Janet C. Sakell)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#169 EGGPLANT12 MV "16 Aug 91" 1991
.RZ "FRIED EGGPLANT & ZUCCHINI"
This is a concoction that I made up while staring at the results from my
garden. (What do you do when the only thing coming in is \fBSTILL\fR
Zucchini?)
.IH
.IG "1" "eggplant"
.IG "1" "zucchini"
.IG "2-3 cloves" "garlic"
.IG "2-3" "dried red peppers"
.IG "med. can" "tomatoes"
.IG "med. can" "kidney beans"
.IG "" "peanut and olive oil"
.PH
.SK 1
Skin eggplant, dice eggplant and zucchini. Chop garlic and red peppers.
.SK 2
Add peanut oil to eggplant (has anyone noticed that eggplant seems to absorb
oil?) to coat.
.SK 3
Fry garlic and red peppers in olive oil. Add zucchini and eggplant. Fry some
more until getting softer.
.SK 4
Add tomatoes and kidney beans. (Use liquid from tomatoes but not from beans,
at least that's what worked) let simmer about 20 min.
.SK 5
Serve this over rice (\(12 brown, \(12 white works well in our rice cooker).
.NX
This is a little spicy, so adjust the garlic and red pepper to taste, also I
think some nuts (peanuts - though \fBNOT\fR salted) would work well in this.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
approximate measurements.
.WR
Rich Adamec
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT13 OVo "16 Aug 91" 1991
.RZ "FRIED EGGPLANT"
One of my favorite eggplant dishes is fried eggplant. It's fairly simple.
.IH
.IG "1" "eggplant,"
sliced (peel and salt if desired -- I don't bother)
.IG "1" "egg"
.IG "" "Tabasco sauce"
(optional)
.IG "" "Worcestershire sauce"
(optional)
.IG "" "Matzo meal"
.br
or
.IG "" "dried bread/cracker crumbs"
.br
or
.IG "" "flour"
seasoned with salt, pepper, cayenne, dried herbs, etc.
.IG "" "vegetable oil"
.PH
.SK 1
Beat egg and thin slightly with water or wine. Add a few dashes of Tabasco
and/or Worcestershire sauce.
.SK 2
Dip the eggplant slices in the egg and then shake in a bag with the seasoned
meal.
.SK 3
Heat enough oil to come
.AB "\(14-\(12 inch" "\(12 - 1 cm"
(depending on the size of your eggplant slices) up the sides of a skillet
until medium hot. Add eggplant in a single layer and fry on each side until
golden. Drain on paper towels. Keep the first batch warm in the oven while
you fry succeeding ones.
.SH RATING
.I Difficulty:
very easy.
.I Time:
20 mins.
.I Precision:
approximate measurements.
.WR
L.A.Z. Smith
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT14 AV "16 Aug 91" 1991
.RZ "EGGPLANT DIP"
.KY MICROWAVE
Barbara Kafka's \fIMicrowave Gourmet\fR has a pretty good recipe for eggplant
dip:
.IH
.IG "1" "eggplant"
.IG "1 clove " "garlic,"
crushed
.IG "" "chopped parsley"
.IG "" "salt"
.IG "" "pepper"
.IG "~2 tsp" "lemon juice"
.IG "2 Tbls" "olive oil" "30 ml"
.PH
.SK 1
Nuke the whole eggplant until soft (about 12 minutes for a large purple one).
.SK 2
Scoop the flesh into a food processor and add garlic, some chopped parsley,
salt, pepper, lemon juice and olive oil. Process until chopped and combined.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
L.A.Z. Smith
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT15 AV "16 Aug 91" 1991
.RZ "BURMESE BAGOON PORA" "Burmese smoked eggplant"
.KY INDIAN
We cook eggplants in our kitchen on an average of once a week. I have planted
the dark and white varieties of Japanese eggplants and the round purple one in
my garden. In Pasadena we have not had much summer heat until now and hence
the crop has not taken off - but is on the verge of. It will be interesting to
use the eggplants from the garden.
.PP
Burmese Bagoon Pora - This is similar to the bharta available at most Indian
restaurants. But there are some differences.
.PP
Strangely in Bengal, mom will not smoke eggplants except on Thursdays. There
are many old customs behind which one can find some semblance of reason. This
one puzzles me to this day. The way the eggplant would be smoked was - we used
to have a coal burning earthen oven - the chulla - this would be primarily
used for cooking in the morning and afternoon for the day and then the embers
would be left to die out. (The dinner would be warmed on gas burners). Into
the dying glowing embers would be inserted the eggplant till it charred. This
was also the technique for softening raw mangoes for making the best fruit
shar-bat I have ever tasted. In summer when temperatures would stay above the
.TE 100 38
for days on end and hot summer winds would lash all through the day, this
shar-bat was the best way to keep cool. I have adapted the smoking process for
use with gas burners here. Sorry - electric burners will not do. It could be
grilled on a barbeque also.
.IH
.IG "1 large" "eggplant"
.br
or
.IG "6-7" "long japanese eggplants"
.IG "1 medium" "onion"
- sliced
.IG "\(12 tsp" "turmeric"
.IG "2-3" "thai chiles"
(optional)
.IG "1 medium" "tomato"
- cubed
.IG "1 bunch" "cilantro"
- chopped
.IG "" "salt"
.IG "8 Tbls" "mustard oil" "130 ml"
(the Indian stores carry a poor imitation [sorry Shankar I have not found
decent mustard oil anywhere here - aem])
.PH
.SK 1
If you use a large eggplant, slice into four quarters along the long axis, but
keeping the head (where the green stem is) intact.
.SK 2
Turn gas burner to high and put slit eggplant or Japanese eggplant on the
burner. The heat will first soften the skin and then start charring. The
eggplant should be turned every so often to ensure all sides get equal heat.
The time to take it off is when skin looks charred but the insides (if the
large variety) is not charred black yet.
.SK 3
Peel of the charred skin and cut of the head. The eggplant should be quite
pulpy at this stage and it will have a very smoky flavour.
.SK 4
Heat
.AB "6 Tbls" "100 ml"
of mustard oil in wok to high heat and then add onions and turmeric and fry
till slightly brown ~5 mins.
.SK 5
Add cubed tomatoes and fry till tomatoes get mushy ~5 mins.
.SK 6
Add eggplant and mash them in wok and continue frying for another 5 mins after
adding salt to taste.
.SK 7
Remove and add cilantro and
.AB "2 Tbls" "30 ml"
mustard oil and mix well.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Siddharth Dasgupta
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT16 AOV "16 Aug 91" 1991
.RZ "EGGPLANT SIDEDISH" "Condiment to meat or as a dip"
.KY PARTY
We use the following as a condiment to meat or as a \fIdip\fR for crackers at
a buffet or as part of the antipasto. This recipe is an adaptation of one I
saw in \fIBon Apetit\fR magazine.  My family loves it, especially when we
have fresh eggplants.
.IH
.IG "1 med" "eggplant,"
peeled and cubed to
.AB "\(12 inch" "1 cm"
cubes
.IG "3" "red peppers,"
roasted and peeled
.IG "2 cloves" "garlic,"
minced
.IG "\(14 - \(12 cup" "olive oil" "55-110 ml"
.IG "2-3 Tbls" "wine vinegar or balsamic vinegar" "30-50 ml"
.IG "" "crushed red pepper"
.IG "" "garlic salt"
to taste
.IG "" "salt"
to taste
.IG "" "fresh ground black pepper"
to taste
.PH
.SK 1
To roast the peppers, wash then place under the broiler and blister or blacken
the skin all around. Place in a paper bag and seal. Let the peppers steam
for about 15 minutes. Remove from the bag and the peeling should come right
off, remove the seeds and rinse, then set to drain for a few minutes. Chop
into medium pieces and place in a deep bowl.
.SK 2
Wash, trim and peel the eggplants - if you use white eggplants don't peel them
- cut into
.AB "\(12 inch" "1 cm"
slices and then cut into cubes. In a heavy skillet place
.AB "3-4 Tbls" "50-65 ml"
olive oil and fry the eggplant cubes until soft. Drain very well as they
really absorb the oil. Then place in the bowl with the peppers.
.SK 3
In a deep bowl, mix together the remaining ingredients. Adjust the oil and
the vinegar to suit your taste. Wisk together until very well blended. To
make the dish spicy, use a hot crushed red pepper such as chili peque
(?spelling).
.SK 4
Pour the dressing over the eggplants and peppers and mix well. Refrigerate for
several hours or over night before serving. Use butter crackers or other mild
cracker if using for a snack. We love it with grilled steaks.
.NX
If you want to add a unique flavor grill the peppers on the bar-b-que grill.
Steam as before, but they now have a rich smokey flavor.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins + refrigerating time.
.I Precision:
measure ingredients.
.WR
Diane
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT17 AVol "16 Aug 91" 1991
.RZ "FRIED EGGPLANT"
.KY PARTY
.IH
.IG "" "eggplants"
.IG "" "milk"
.IG "" "flour"
.IG "" "egg"
.IG "" "garlic salt"
.IG "" "Italian cheese"
.IG "" "onion"
.IG "" "fresh basil"
.PH
.SK 1
Cut the eggplants into
.AB "\(14 inch" "\(12 cm"
slices.
.SK 2
Make a batter from the milk, flour, egg and garlic salt (mix together so that
it looks like pancake batter).
.SK 3
Dip the eggplant slices in the batter and deep fry.
.SK 4
Sprinkle grated Italian cheese over all and set a few very thin slices of
onion and steam for a few minutes. Place a few fresh basil leaves around
while the eggplant is steaming - gives great flavor.
.SH RATING
.I Difficulty:
easy.
.I Time:
25 mins.
.I Precision:
approximate measurements.
.WR
Diane
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT18 MV "16 Aug 91" 1991
.RZ "STUFFED EGGPLANT"
.IH
.IG "large" "eggplants"
.IG "" "grated Italian cheese"
(parmesan or a good goat cheese)
.IG "" "dry bread crumbs"
finely grated
.IG "" "garlic"
finely minced
.IG "" "crushed fresh basil"
.IG "" "olive oil"
.PH
.SK 1
In the large eggplants, make four even slits from top to bottom around the
eggplant but not all the way through the middle.
.SK 2
Stuff with a mixture of cheese, bread crumbs, garlic, basil and enough olive
oil to hold everything together.
.SK 3
Lightly fry the stuffed eggplants in olive oil on all sides.
.SK 4
Make a good spaghetti sauce. About \(12 hour before serving the sauce put the
stuffed eggplants in the sauce and simmer. Remove the eggplants and cut into
about
.AB "1 inch" "2 \(12 cm"
slices. Spread them over a long dish and spoon the sauce over the top. Grate
a little more cheese. Delicious.
.SH RATING
.I Difficulty:
easy.
.I Time:
50 mins. + time to make sauce.
.I Precision:
approximate measurements.
.WR
Diane
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT19 OV "16 Aug 91" 1991
.RZ "EGGPLANT PIZZA TOPPING"
.IH
.IG "" "eggplant"
.IG "" "onion"
.IG "" "garlic"
.IG "" "olive oil"
.IG "" "fresh basil,"
chopped
.PH
.SK 1
Chop up the eggplant and saute it with the onion, garlic basil and olive oil.
.SK 2
Use this mixture to start a spaghetti sauce. Make the sauce very thick.
.SK 3
Add a little crumbled browned sausage and you have a great pizza topping.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins. + time to make sauce.
.I Precision:
approximate measurements.
.WR
Diane
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT20 MVl "16 Aug 91" 1991
.RZ "FRIED EGGPLANT & ONIONS"
This recipe does not make a crispy batter and that's the way we like them.
.IH
.IG "" "eggplant"
.IG "" "cheese,"
grated
.IG "" "onions,"
thinly sliced
.IG "" "fresh basil"
.PH
.SK 1
Fry the eggplant, as they are done place them in a large baking dish - we
usually fill a
.AB "9x13 inch" "23x33 cm"
baking dish.
.SK 2
As each layer of fried eggplant slices is completed I sprinkle grated cheese
over all and lay a layer of thin sliced onions on top, then a few leaves of
basil.
.SK 3
Continue the layers of fried eggplant, onions, cheese, and basil and finish
with cheese on top. Its great.
.NX
You can also use zucchini instead of eggplant for this recipe.
.PP
Since it takes some time for all the eggplant to be fried, the bottom layers
actually \fIsteam\fR and remain very hot. I do not cover the fried slices as
you would if you were to actually steam them. However, if we are doing this
for a covered dish gathering (as we have done several times) I do cover the
finished dish with foil and place in a warm oven until we are ready to leave.
.SH RATING
.I Difficulty:
easy.
.I Time:
Depends on size of dish.
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT21 OV "16 Aug 91" 1991
.RZ "DIANE'S EGGPLANT" "Eggplant sidedish"
Here's a recipe that takes some time, but well worth the effort.
.IH
.IG "\(12 bushel" "hot red peppers"
.IG "\(12 bushel" "red and green sweet peppers"
.IG "1 head" "garlic"
(that is the entire head, not one clove and use a very large head)
.IG "" "fresh mint"
- about a good colandar full - washed and leaves removed from the stem
.IG "" "olive oil"
.IG "~\(12 bushel" "medium/large eggplants"
.PH
.SK 1
Clean and seed the peppers. Clean the paper from the garlic. Wash the mint.
Remove the leaves from the stems.
.SK 2
Pass the peppers, garlic and mint through a meat grinder on medium fine grind.
Set aside. (They will begin to form juice which you should drain before
using). This can be done a day ahead and then refrigerated or you can do this
right before using the mixture.
.SK 3
Wash the eggplants, remove the stem and blossom ends then slice into
.AB "\(12 inch" "1 cm"
slices. Alternately layer the slices of eggplant and canning salt on a large
drain board - either one with holes in it or one that slightly slants. You
don't need too much salt - just sprinkle a little bit on each slice. Then
place a large board on top - large enough to cover all the layers of eggplant
and place a heavy weight on top of the board. I use an 8 quart pot filled with
water. The eggplants will begin to \fIweep\fR. Let them sit like this
overnight or for about 24 hours. Remove the weight and the board - the
eggplants should be pressed thin. Use a paper towel wipe off the excess
moisture and salt.
.SK 4
In a heavy pan, lightly fry each slice in the olive oil. Don't use too much
as the eggplant really absorbs the oil.
.SK 5
In a heavy crock make alternate layers of fried eggplant slices and the pepper
mixture. When the crock is about \(34 full, cover all with a good virgin or
extra virgin olive oil. Cover with a lid that will fit inside the crock and
set a weight on the lid so that a little oil comes over the lid. Store in a
cool dark place and they will be ready to eat in a few weeks.
.SH "Variation"
If you would rather not store them in a crock, then alternate the layers of
eggplant and pepper mixture as before but in a baking dish. Place 2 stacks of
eggplants/pepper in a small freezer bag and some extra pepper mixture and
freeze. To serve, take them out of the freezer about 4-5 hours before using.
Gently pull the pieces apart as they thaw. Then cover with olive oil and a
little garlic salt or salt and pepper to taste. They will absorb more oil as
they sit. Add more if you wish.
.NX
These are great. They are tangy but not hot, even when we have used peppers
that actually caused blisters on our hands when cleaning them.
.PP
They're great as a meat condiment, part of a relish try, mixed with tomato
slices and used as a salad. My husband and I like to make sandwiches with
them and some salami.
.PP
If you are looking for a different taste, use cider vinegar instead of the
olive oil to cover the eggplant as this slightly pickles them. When ready to
serve drain however many slices you want to use then mix them will a small
amount of olive oil and some seasonings. A great salad.
.PP
I'm sorry I'm so vague about how much oil to use or how much mint. This is a
very old family recipe, my great-grandmother made these and I'm well over 40.
We really eyeball the amounts and adjust the garlic and mint according to how
strong they are.
.SH RATING
.I Difficulty:
easy.
.I Time:
A few weeks!
.I Precision:
approximate measurements.
.WR
Diane M. Ferrell
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT22 SLl "16 Aug 91" 1991
.RZ "EGGPLANT SALAD WITH YOGURT"
.KY LOW-FAT NON-FAT
This is my favorite. It is a very light salad if you use low_fat or non_fat
yogurt.
.IH
.IG "2-3 medium" "eggplants"
.IG "1 cup" "yogurt" "225 ml"
.IG "1 clove" "garlic"
.IG "2 Tbls" "olive oil" "30 ml"
.IG "" "salt"
(amount is optional)
.PH
.SK 1
Cook the eggplants on the grill.
.SK 2
Blend them with crushed garlic and the rest of the ingredients in a blender.
.NX
Simple isn't it? You can always skip the olive oil if you're watching your fat
intake and you can replace it with other kinds of vegetable oils, too.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Hale P Zengingonul (Pinar)
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT23 M "16 Aug 91" 1991
.RZ "KARNIYARIK" "Turkish stuffed eggplants"
.KY TURKISH BEEF
Karniyarik - means 'cracked belly' in Turkish
.IH
.IG "6 small" "eggplants"
.IG "\(12 lb" "lean ground beef"
.IG "2 med" "onions"
(finely chopped)
.IG "3" "tomatoes"
(diced)
.IG "" "salt"
.IG "" "spices"
(like red pepper, black pepper, garlic, etc.)
.IG "2 Tbls" "vegetable oil" "30 ml"
.PH
.SK 1
Saute the onions with meat, oil, salt and
.AB "\(14 cup" "55 ml"
of water in a pan for about 10 minutes.
.SK 2
Add two of the tomatos with other spices to the mixture and cook till it
starts boiling. Leave the mixture aside.
.SK 3
Split the eggplants lengthwise (do not cut them in halves just make a crack
enough to stuff the mixture in the eggplants). Stuff the mixture in the split
eggplants.
.SK 4
Slice the third tomato and put the slices on the eggplants. Sprinkle a little
salt and add
.AB "2 cups" "\(12 l"
of boiling water. Cook till thay're done on low heat. You can do it either in
an oven or on a range.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Hale P Zengingonul (Pinar)
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT24 OVol "16 Aug 91" 1991
.RZ "BROILED EGGPLANT"
I enjoy broiled eggplant. I think they're prettier if you slice them
lengthwise. If they're small, you can leave all the slices attached at the
top and splay them out by smushing the point of connection with the palm of
your hand.
.IH
.IG "" "eggplants"
.IG "" "mayonnaise"
.PH
.SK 1
I spread a \fBvery\fR thin layer of mayonnaise on them and put them under the
broiler. I only do one side. The mayonnaise sort of works like cooking in
oil, but the amount is reasonably small.
.NX
You can flavor the mayonnaise easily with seasonings of your choice -- garlic,
herbs, mustard, pepper.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Chris Ischay
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT25 MVl "16 Aug 91" 1991
.RZ "RON'S EGGPLANT DELIGHT"
From \fIRon's Kitchen\fR.
.IH "Serves 6-8"
.IG "1 cup" "chopped onion"
.IG "1 large" "green pepper,"
chopped
.IG "3 cloves" "garlic,"
minced
.IG "2 (or more)" "Jalapeno peppers,"
chopped
.IG "2 Tbls" "sesame oil" "30 ml"
.IG "32 oz jar" "Prego mushroom & onion"
.IG "1 can" "mushroom stems & pieces"
.IG "1 cup" "coarse, seasoned bread crumbs"
.IG "1-4" "eggplants,"
diced
.AB "\(34 in" "1 \(12 cm"
(4-6 cups)
.IG "2/3 cup" "urad dal (or rice)"
.IG "1 tsp" "basil"
.IG "1 tsp" "oregano"
.IG "2 Tbls" "sugar"
.IG "2 tsp" "salt"
.IG "8 oz" "grated Velveeta,"
(hot mexican)
.IG "3 Tbls" "butter or oleo"
.PH
.SK 1
Saute onions, peppers, garlic and dal in the sesame oil till onions are clear.
.SK 2
Add eggplant and salt and stir till well combined.
.SK 3
Add Prego, basil, oregano, sugar and mushrooms and stir to mix; cover and
simmer for 10 minutes.
.SK 4
Meanwhile, saute bread crumbs in butter or oleo over high heat till golden
brown.
.SK 5
Pour eggplant mixture into lightly oiled,
.AB "3 quart" "2 \(12 l"
baking dish, and cover with grated Velveeta. Top with bread crumbs and bake,
uncovered, at
.TE 350 180
degrees for 20-25 minutes.
.SK 6
Remove from oven and let cool for 10 minutes before serving.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Ronald S Metsger
[e-mail]


.RH REC.FOOD.RECIPES-#169 EGGPLANT26 Aol "16 Aug 91" 1991
.RZ "EGGPLANT OYSTERS"
Something my mother has made for years out of eggplant are \fIfake oysters\fR.
(They actually do taste like oysters).
.IH
.IG "" "eggplant(s)"
.IG "" "egg"
.IG "" "flour"
.IG "" "salt"
.IG "" "pepper"
.IG "" "baking powder"
.IG "" "oil"
.PH
.SK 1
Take your eggplant(s), peel and cube them. Boil in salted water until
fork-tender. Drain and mush them up.
.SK 2
Mix with egg, flour, salt, pepper, baking powder (I have no idea in terms of
measurements) until the consistency of really thick, lumpy pancakes. (Like
so many things, I just kind of know when it looks right, how much flour, etc.
Fry in hot oil until brown on both sides and serve with butter. They end up
like a fritter.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
?
.WR
Janet C. Sakell
User Services
[e-mail]