Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site rochester.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!rochester!nemo From: nemo@rochester.UUCP (Wolfe) Newsgroups: net.cooks Subject: Re: Eggplant/aubergine recipes Message-ID: <2265@rochester.UUCP> Date: Wed, 17-Oct-84 09:50:55 EDT Article-I.D.: rocheste.2265 Posted: Wed Oct 17 09:50:55 1984 Date-Received: Thu, 18-Oct-84 19:04:29 EDT References: <355@pucc-k> Organization: U. of Rochester, CS Dept. Lines: 34 We've enjoyed a couple of ones new to me : One is "Red, white, and blue-black casserole", (from "Victory Garden Cookbook" maybe? Anyway, that's an excellent source fro ideas). The gist is to cut the eggplant lengthwise once, then slice crosswise into semidisks. In a shallow casserole dish (2" deep), stand some slices of eggplant on the narrow cut edge, to make a row, then follow this with slices of tomato, then slices of mozzerella cheese. Repeat until the whole dish is full. It should appear to have bands of red, white, and black from the top. Use your favorite seasoning (basil/oregano is the default), bake until bubbly. You may wish to put a layer of onions on bottom, horizontally. Another is a delish Indian dish (Banghan Bharta, or sonething like that. We call it "Bangin' Bart") which is also eggplant, onion, and tomatoes, but not in the usual way. In this, the veggies are cooked to mush, with only a small amount of tomato - just enough to flavor it. Since I tried it in a restaurant, I don't know the exact proportions, but I would guess that you'd use one small tomato (say 1/2 cup) to one medium large eggplant and one large onion. Also guessing, saute the eggplant and onion until the eggplant is becomming trans- lucent, then add tomato (peeled if you're into it). Cook covered, stirring periodically until everything has lost its shape (about 1/2 hour). I did not detect any spices other than salt and pepper in this one, and it is very good. Finally, my favorite for eggplants out of the garden is stir-fried with garlic and hot peppers in sesame oil. Warm about 2 tbsp sesame oil (may be combined with regular oil 1/2 and 1/2), then toss in about 1/2 doz. szechuan peppers. After about 30 secs, long enough for the scent to be released, toss in the cubed eggpant and about two sliced, smashed garlics. Stir fry over moderatly high heat until the eggplant is tender. Remove the peppers before eating. Don't forget the Greeks, Turks and Armenians when it comes to eggplant. Moussaka, imam bahilde, ratatouille (sorry, did I forget the French?) are also right up there with the best. I've heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant.... Nemo