What is the easiest way to prepare eggplant for someone who has never prepared it?

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12 Comments

Louisa S. June 19, 2013
I have two ways that I like to make eggplant: place the whole thing on top of a gas flame, on high, and turn every few minutes until the whole thing is black and charred, and the flesh is very tender. Or, slice an eggplant in half, place it on a lightly oiled baking sheet, and bake in the oven on 400 until the flesh is tender - then you can add it to other dishes like stew, stir-fry, etc.
 
mensaque June 19, 2013
I would go with Pierino's tip,but if you don't want to fry it go with my friend Jane's recipe:dice the eggplant,add chopped onions,green bell pepper(or red if you like it better) and tomatoes,some minced garlic,little bit of wine vinegar,bit of sugar,salt,pepper,lots of olive oil,soy sauce or worcestershire,some raisins and some water.All goes into the pot,cook it with a lid till tender and enjoy.(It's pretty good when it's cold too,on some bred.)And also,any self respected eggplant lover must make a Babaganoush once in their lives,there are many greats recipes around.
 
mensaque June 19, 2013
Sorry about the typos...
 
sexyLAMBCHOPx June 19, 2013
An easy preparation for me is baked eggplant slices. Slice, salt and let sit for at least 30 minutes. If you don't salt and drain excess moisture from these suckers they become an soggy. Wipe off excess salt with paper toil and oil and season to taste. Situate on baking sheet and bake at 400F. At this point you can eat as is, lay some mozzerlla cheese & broil, cut up for another dish, or use it as a foundation for baked chicken cutlet with some marinara sauce. This is usually an mid-week meal for my husband & I.
 
Komal June 19, 2013
Dice it, toss it in olive oil with garlic, salt and pepper and roast til golden and with the texture that is melt-ey as opposed to sponge-ey.
Great in omelette, with rice or in a wrap with salad and hummus.
 
cookbookchick June 19, 2013
Or over pasta mixed into a nice marinara sauce!
 
pierino June 19, 2013
...and then to the next level you can use it in ratatouille.
 
pierino June 19, 2013
Just for simplicity, slice the eggplant across the width about 1/4" thick. Lay the slices out on a platter and sprinkle with coarse salt; this step will leach out some of the moisture which some people find bitter. Dry them with paper towel. You can fry them in oil as is, or take one step further. Set up a "fry station" as follows: seasoned flour, beaten egg, bread crumbs. Dip the eggplant slices first in the flour, then the beaten egg, and the coat with breadcrumbs.Fry in olive oil.
 
mensaque June 19, 2013
"Beringela à milanesa"...my favorite,Pierino.
 
pierino June 19, 2013
And for those who don't read in Portugese, "Beringela" is the portoguese word for eggplant...and mensaque's post means in the style of Milano---which is accurate. Funny how this stuff travels around the globe, Old World to the New World and then back again with some added genius.
 
mensaque June 19, 2013
The only thing better than "Beringela à milanesa" would be..."Bife à Milanesa"(translates how it sounds:beaf).A nice tenderloin steak,hummm!I'm hungry now!
 
ZombieCupcake June 19, 2013
On a lightly oiled grill on medium heat with it sliced
 
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