A tale of two eggplants
Eggplants are funny looking things. All purple (or white…or green) and waxy looking.
Did you know that the eggplant is closely related to tomatoes and potatoes? They are.
Did you know that the eggplant fruit is classified as a berry? It is.
Did you know that the eggplant is related to tobacco plants? It is.
Did you know that I dressed as an eggplant at my last Halloween party? I’m kidding, I did NOT.
I just wanted to break the “Cliff Clavin” cycle I was on.
I bought two eggplants the other day at SPROUTS. Why? I’ve had eggplant on my mind a lot lately. I have seen a number of eggplant recipes in the foodie blogs. Eggplant dips, eggplant stir-fry, eggplant Parmesan, roasted, baked, broiled…eggplant.
Two eggplants, two different meal, one week. “Challenge accepted!” to quote “How I met your Mother”
One recipe I really liked was a recipe that Pragmatic Attic posted for Eggplant Parmesan. Another good recipe I found was on Kate from scratch for Rollatini di Melanzane Parmigiano. (runner up recipe, I’ll make it next time I get eggplants)
I decided to make Eggplant Parmesan. One eggplant was skinned, sliced, chilled, breaded and broiled. The recipe calls for baking the breaded eggplant slices, but I decided to use my broiler on the breaded eggplant instead of baking it, it looks fabulous. Broiled it earlier this morning and I am storing the breaded eggplant patties in the refrigerator until tonight when I will bake them following the recipe on Pragmatic Attic.
My kids are excited about this dish, even after trying the eggplant that was grilled. I’m glad they have an open mind.(see below)
The other eggplant was skinned, quartered, cut into large chunks, sprinkled with salt and olive oil, chilled for 20 min and then placed in foil pouches with onion. I served it with hamburgers that my husband grilled. We put the eggplant pouches on the grill while he grilled the hamburgers we had for dinner on Tuesday night.
This did not go well, the eggplant was cooked, but overly so, it was mushy. It had a decent taste, but the texture was not pleasing. I don’t recommend it. Maybe I over grilled it?
Here’s a picture of the finished eggplant parm.
How do you cook your eggplant?
- Posted in: baking ♦ blogging ♦ Cooking ♦ dinner ♦ Family ♦ food ♦ grocery shopping ♦ homemaking ♦ Meal planning ♦ meatless ♦ This week in FAIL ♦ what I'm reading this week
- Tagged: cook, Eggplant, Eggplant Parmesan, Grilling, Home, Olive oil, Parmigiana, Parmigiano-Reggiano, Recipe, Rollatini, Wikipedia