Cuisine at home Forums
Japanese eggplant - Printable Version

+- Cuisine at home Forums (https://www.forums.cuisineathome.com)
+-- Thread: Japanese eggplant (/showthread.php?tid=50387)



Japanese eggplant - Mare749 - 02-22-2008

I bought some of these yesterday at the asian market and want to use them tonight. I usually just lightly bread and fry them up and that's always good, but I sure would like to do something different with them. Any ideas?

Maryann


Re: Japanese eggplant - bjcotton - 02-22-2008

It's been a long time since I've had eggplant, can't get anyone around here to eat them.


Re: Japanese eggplant - firechef - 02-22-2008

Stuff them? Be back in a minute with an idea to top your fried Japanese Egg Plants...

Don't go anywhere....hehehe


Re: Japanese eggplant - firechef - 02-22-2008

Here is my "vision" of your Japanese Eggplants...(yes I am calling a psyhrink about having visions of other people's meals!)

Okay here goes...

Your fried eggplant nice and hot topped with cool Suttong!

Here is what you'll need...

1/2 cup green papaya, shredded
1/2 cup Daikon radish, shredded
1/2 cup semi-ripe mango, shredded
1/4 cup carrot, shredded
1/2 cup red bell pepper, thinly julienned
1 cup endamame
1/4 cup roughly chopped Asian cilantro
1 Tbsp minced pickled ginger
1 tsp mint, finely chopped
1 Thai Bird Pepper (OPTIONAL) small chopped
1/2 cup rice wine vinegar
1/4 cup soy sauce
1 tsp lime juice
1 Tbsp toasted sesame seed
1 tsp fish sauce
fresh ground pepper and Kosher salt to taste

The method for making it is simple...
Combine all ingredients together about 30 minutes before serving fried eggplant...

Really good stuff...would be wonderful on slices of fried eggplant! The hot of the eggplant and the cool of the Suttong would be magic on the tongue and the flavours would be so nice.

Just my idea for you.


Re: Japanese eggplant - cjs - 02-22-2008

Maryann, do you have any pizza dough in the freezer???
* Exported from MasterCook *

Eggplant and Sun-Dried Tomato Pizza

2 japanese eggplants
2 ounces extra virgin olive oil
2 teaspoons garlic -- chopped
salt and pepper -- to taste
1 pound pizza dough
5 sun-dried tomatoes, oil-packed
4 ounces provolone cheese -- grated
2 ounces mozzarella cheese -- grated
1/2 ounce parmesan cheese -- grated
12 fresh basil leaves -- chiffonade

1. Slice the eggplant diagonally into 1/2-inch (1.2-centimeter) slices.

2. Toss the eggplant with 1 ounce (30 grams) of olive oil and the garlic; season with salt and pepper.

3. Place the eggplant slices on a baking sheet and roast at 375ºF (190ºC) until soft in the center, approximately 15-20 minutes. Cool and slice into strips.

4. Preheat the oven to 500ºF (260ºC). Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel; brush it lightly with the remaining olive oil. Lay the eggplant and sun-dried tomatoes on top. Toss the Provolone and Mozzarella together and sprinkle on the pizza.

5. Bake the pizza until the crust is golden and crisp, approximately 8-12 minutes. Remove from the oven and sprinkle with the Parmesan and basil.

Yield: 1 15-inch (37-cm) or 2 9-inch (22-cm) Pizzas
NOTES : Greens Restaurant, San Francisco, CA
Executive Chef Annie Somerville


Re: Japanese eggplant - labradors - 02-22-2008

The Japanese nurse who used to work in the Red Cross, here, would just cut the eggplant into French-fry-style strips, dip them in tempura made of one cup of cold water, one cup of flour, and one egg, then fry them and dip them in just a little soy sauce.


Re: Japanese eggplant - Mare749 - 02-22-2008

Wow! Nice ideas here and all different too. Thanks everyone, they all sound good, but Jean's pizza is calling me at the moment.

Maryann


Re: Japanese eggplant - cjs - 02-22-2008

oh you pizza freak, you!!


Re: Japanese eggplant - firechef - 02-23-2008

That's cool...I hope you have a chance to try the Suttong sometime. The one time I had it was on an Oriental Marinated Pork Loin...the hot and cold sensation was incredible.


Re: Japanese eggplant - Mare749 - 02-23-2008

Thanks chef, it sounds pretty incredible, just a bit more time intensive than I wanted to get into tonight. Actually, we ended up getting side-tracked tonight and ate out. So, tomorrow, I must use those eggplants!