I think Antonio James suggestion of monkeymom's recipe is great. For vegetarian, leave the meat out, or make a tofu/ eggplant version.
To coonass iron chef, I still can't forget my first intoduction to these eggplants. Slice the eggplant down the middle horizontally leaving cap on top. Stuff with a bacon piece, and seal bottom with a toothpick. Score the eggplant outsides in half inch intervals, then criss cross, then Coat with cornstarch, then eggwash, then panko crumbs, and fry! Wonderful!
Coat with cornstarch, then eggwash, then panko crumbs, and fry!
You will be looking for more to cook!
Thats the only problem I have, hard to find.
ENJOY!!!!!
monkeymom's Criss-Cross Pan-Fried Eggplant is the best! She got it from her mother for the "best recipe from your mother" contest last year. I make it at least three times a month when I can get nice Japanese eggplants. We never tire of it! We like it best made with ground pork or boneless chicken thigh meat finely chopped. It's one of the best recipes on this site, in my opinion!! http://www.food52.com/recipes/4199_crisscross_panfried_eggplant
Thanks for the answers!! I made this and it is hands down the best Indian I have ever produced at home...
http://www.food52.com/recipes/455_purnima_gargs_eggplant_and_tomato_curry?fp2r
My favorite fast and easy recipe for Japanese eggplant is inspired by an appetizer at an Asian fast food restaurant in Union Square called Noodle Republic.
Halve the eggplants lengthwise, brush with olive oil, season with salt and pepper and grill, or alternately, sear in a hot pan. Make a dressing with soy sauce, sesame oil and rice wine vinegar. Slice the grilled eggplant into one inch sections, pour the dressing over and garnish with fresh chopped cilantro and some sesame seeds.
If you want to mix ethnicities, http://www.food52.com/recipes/7376_melanzane_sottolio_alleoliana was wonderful!
In the Japanese vein: Goba Nasumi Miso
Cube the eggplant. Heat 5 T oil, stir in eggplant, cook over reduced heat 3 - 4 minutes. In a small skillet, toast 2 T sesame seeds in 1 T oil. Cool, then grind with 6 T red miso, 6 T sugar, 1 T shoyu (soy sauce), 2 T mirin, 6 T water. Add to eggplant, heat gently. Serve with rice, hot or cold, or as a cold hors d'oeuvre. (Japanese Country Cookbook, Russ Rudzinski)
But for the delicate Japaneese egg plant. Slice into discs and 'red braise' with soy, ginger, mirin, garlic, sugar, sake, water. Sear it with oil and add the brasing liquid, cover and let that cook down just a bit remove the eggplant and reduce the sauce. Taste the sauce and thin it out if needed as it can be overly salty. Garnish with sesame seeds, green onions or bonito flakes.
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To coonass iron chef, I still can't forget my first intoduction to these eggplants. Slice the eggplant down the middle horizontally leaving cap on top. Stuff with a bacon piece, and seal bottom with a toothpick. Score the eggplant outsides in half inch intervals, then criss cross, then Coat with cornstarch, then eggwash, then panko crumbs, and fry! Wonderful!
http://www.food52.com/recipes/12663_caponata
or
LIttle Shoes (Papoutsakia) - eggplant "shoes" stuffed with lamb
http://www.saveur.com/article/Recipes/Stuffed-Eggplant-Papoutsakia
You will be looking for more to cook!
Thats the only problem I have, hard to find.
ENJOY!!!!!
http://viveksurti.wordpress.com/2010/08/16/meatless-monday-summer-vegetable-gratin/
http://www.food52.com/recipes/455_purnima_gargs_eggplant_and_tomato_curry?fp2r
Halve the eggplants lengthwise, brush with olive oil, season with salt and pepper and grill, or alternately, sear in a hot pan. Make a dressing with soy sauce, sesame oil and rice wine vinegar. Slice the grilled eggplant into one inch sections, pour the dressing over and garnish with fresh chopped cilantro and some sesame seeds.
In the Japanese vein: Goba Nasumi Miso
Cube the eggplant. Heat 5 T oil, stir in eggplant, cook over reduced heat 3 - 4 minutes. In a small skillet, toast 2 T sesame seeds in 1 T oil. Cool, then grind with 6 T red miso, 6 T sugar, 1 T shoyu (soy sauce), 2 T mirin, 6 T water. Add to eggplant, heat gently. Serve with rice, hot or cold, or as a cold hors d'oeuvre. (Japanese Country Cookbook, Russ Rudzinski)
Get out of my Head! (g).
But for the delicate Japaneese egg plant. Slice into discs and 'red braise' with soy, ginger, mirin, garlic, sugar, sake, water. Sear it with oil and add the brasing liquid, cover and let that cook down just a bit remove the eggplant and reduce the sauce. Taste the sauce and thin it out if needed as it can be overly salty. Garnish with sesame seeds, green onions or bonito flakes.
http://www.gourmet.com/recipes/2000s/2008/05/spicyeggplant
I really like this recipe for japanese eggplant curry!