Text 6723, 85 rader
Skriven 2006-10-19 05:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: RE AIRLINE FOOD 440
===========================
 DS> I thought it might be a good way to close out that series of recipes
 DS> and open up a new, season appropriate, series.

I'm not usually that careful about being thematic - I figure
one should be glad for any recipe out of me at all. Most of
the time my recipe has something to do with the subject of the
message, though sometimes it's just a silly pun or peculiar
allusion. On holidays I'll post holiday stuff, and this month
I'm specializing in recipes that were sent here ten years ago,
just because I found them in cleaning up my hard disk.

    If you want, I
 DS> could email you the rest of the ones I did not post from the previous
 DS> series:-}}

If any are really, really great, then I'd be grateful for them.
But you've seen me in the kitchen: not much use of recipes.
Anyhow, I do about a dozen things with eggplant and generally
stick to these - haven't used a recipe for them in decades.
In order of preference:

Chinese style in garlic sauce
baingan bharta
my way, described below
Chinese style meat and hoisin
French-fried
baba ghannoush
stuffed (various ways)
moussaka
imam ba'aldi
parmigiana
poor man's caviar
ratatouille

If anyone wants the procedure for these others, I will
provide it on request, but each will have to be produced
from scratch from my memory: I'll have to pretend to make
each (or perhaps even actually do the making)

My way for doing eggplant
cat: mine, eggplant, main, side, starter
yield: 1 pint plus

1 1/2 lb eggplant
1 lg onion, minced
olive oil
2 garlic cloves, mashed, minced
salt (I use a mixture of NaCl and KCl)
cayenne (when making it for me alone)

This is sort of like baingan bharta without the
spices, or poor man's caviar without various ingredients.

No herbs and spices - I have found from decades of
experience that they detract from the yummy flavor
of the eggplant. A touch of sugar is indicated if you
find the eggplant too bitter.

It is dead simple. You cube the eggplant small (1 cm)
and either salt-cure it or not. Let it air-dry while
you do the onion - wilt it at low temperature in about
3x the oil that you would normally use; raise the
temp a little and let the onion begin to caramelize.
Stir frequently. When the onion is browned to your
liking, add the garlic and cook a minute or two,
stirring constantly. Then add the eggplant and salt to
taste and stir it around a bit; soon all the oil will
get soaked up and the eggplant will start to wilt.
Clap the lid on and either keep the heat at medium-low
and stir frequently or turn it to minimum and have it
cook ad infinitem. The eggplant will cook down quite a
lot. When it's done to a moosh and the skins are very
tender, correct seasoning with salt, pepper, cayenne,
or sugar. One can make it a bit different by adding
vinegar or lemon juice (making it Mediterranean-style,
but I don't generally do this). This can be used as
an appetizer a la poor man's caviar or as a side dish
or as a vegan main dish over pasta or rice. It can be
served cold or hot. Some oil may separate out - you
can pour it off if you like (it's reusable).

Source: moi
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