I like big old fashioned purple eggplant. Let's see, one slice sauteed in oil with cumin or whatever; swish some greens, diced tomato, etc in the same skillet; turn the eggplant; put the greens etc on top of it, sprinkle with parmesan or whatever, By that time the bottom of the eggplant slice should be pretty much cooked too.
Or, if it's an oven-proof skillet, put it into the oven with heat on top, to melt/toast the cheese without over-cooking the bottom of the eggplant slice.
Eggplant seems less 'handheld nom' and more 'dinner', but I'll look into that too. Especially since, while I love eggplant, most of the time I've restricted myself to eggplant drowned in cheese and red sauce. So having it as a 'bread' option may remove that tendency.
Yes, that version was more sit down with a knife and fork and plate; the eggplant just supplied the bland, nutty-sweet, and chewy element we'd get from serving it on toast or an English muffin or something.
I did manage a hand-held thing with eggplant once. I think I made big slices about half inch thick and nuked them to about half that size and dry to the touch, tho still foldable and pliable. After nuking but before folding, the inner side could probably be oiled and grilled, carefully. Or two slices could be used like two slices of bread.
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Or, if it's an oven-proof skillet, put it into the oven with heat on top, to melt/toast the cheese without over-cooking the bottom of the eggplant slice.
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I did manage a hand-held thing with eggplant once. I think I made big slices about half inch thick and nuked them to about half that size and dry to the touch, tho still foldable and pliable. After nuking but before folding, the inner side could probably be oiled and grilled, carefully. Or two slices could be used like two slices of bread.
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In the meantime, nagging the girls to get more veggies? Never a bad thing. :p
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