tag:blogger.com,1999:blog-142151400766899349.post5063660386646374354..comments2023-10-25T08:34:51.136-04:00Comments on Oh Kitchen, What Won't You Do?: Help! Theres Half an Eggplant in My Fridge!!Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-142151400766899349.post-87004392683602703382007-08-10T14:38:00.000-04:002007-08-10T14:38:00.000-04:00Half an eggplant? Hmmm, looks like baba ghanoush t...Half an eggplant? Hmmm, looks like baba ghanoush time (if you never watched The State on MTV when we were kids, youtube it right now and look for the last supper sketch--you will develop an undying love for baba then).<BR/><BR/>It's been awhile since I've made baba, so here's a recipe off the top of my head...it's basically hummus with roasted eggplant thrown in.<BR/><BR/>Roast your left over eggplant (35 minutes in the over wrapped in foil should do it, it should be mushyish and the skin should peel straight off).<BR/>Toss the bhaba, a can of chickpeas, some oil, a tbsp of tahini (optional), and a couple cloves of garlic (pureed garlic works best actually) into a food processor and have at it until it's nice and smooth (or chunky, you choose). Voila...baba--enjoy with veggies, pitas, chips, or on top of salads or pastas.AlliXThttps://www.blogger.com/profile/16200670363632270704noreply@blogger.comtag:blogger.com,1999:blog-142151400766899349.post-19265233354266031732007-07-22T00:41:00.000-04:002007-07-22T00:41:00.000-04:00I'm a much lazier cook than you. If i had half a ...I'm a much lazier cook than you. If i had half a eggplant leftover. I would buy some balsamic vinegarette dressing. Then I'd cut up the eggplant, soak it real good in the dressing and grill 'er up. (maybe add a little extra salt) It's soooo good. Now I will finally leave you a snotty comment about how its so much hotter here than it is there. Nah nah nah.Selahhttps://www.blogger.com/profile/16246533793633832213noreply@blogger.comtag:blogger.com,1999:blog-142151400766899349.post-91101013500306832802007-07-19T16:51:00.000-04:002007-07-19T16:51:00.000-04:00Hey Sweetie (this is Mom by the way) I liked what ...Hey Sweetie (this is Mom by the way) I liked what you did with the eggplant. I've done similar things but here's a new wrinkle for you. While we were camping I had grilled up some zuccini, onions and peppers, red and green for supper with lamb shanks. I had veggies leftover. And because I'm me, I'd brought a little homemade sauce along. The next night it looked like it might rain and we couldn't grill, so I decided on spaghetti and sauce on the camp stove. I sliced up the leftover grilled veggies. First I sauteed anchovies (always good) and garlic in olive oil. Then I added the grilled veggies. When all were melded, I threw in the sauce and let it simmer for a little. It was really quite good and somewhat different. The smoky taste of the barbeque came through the sauce and the anchovies added extra body. Try it. And keep saving, Love Mom.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-142151400766899349.post-64636366067974036432007-07-19T14:27:00.000-04:002007-07-19T14:27:00.000-04:00Way to go Georgia! I think it is absolutely wonder...Way to go Georgia! I think it is absolutely wonderful that you are eating leftovers of leftovers and in so doing saving money for the things that you really want in life! I certainly applaud your efforts!Thistlemoonhttps://www.blogger.com/profile/17898600488153652504noreply@blogger.comtag:blogger.com,1999:blog-142151400766899349.post-68742122972805695432007-07-19T10:36:00.000-04:002007-07-19T10:36:00.000-04:00One of my favorite eggplant recipes comes from Alt...One of my favorite eggplant recipes comes from Alton Brown. This recipe serves four, but I've used half an eggplant for a single serving. <BR/><BR/>2 medium-large eggplants <BR/>Kosher salt, for purging <BR/>4 tablespoons olive oil <BR/>1 teaspoon garlic, minced <BR/>1/2 teaspoon chile flakes <BR/>4 small tomatoes, seeded and chopped <BR/>1/2 cup cream <BR/>4 tablespoons basil chiffonade <BR/>1/4 cup freshly grated Parmesan <BR/>Freshly ground pepper<BR/><BR/>Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta. <BR/>In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.Anonymoushttps://www.blogger.com/profile/13074949515498662453noreply@blogger.com