eggplant in frying pan

[Use Less]

You all probably all know this trick, but I "invented" it today   I didn't want to put the oven on for a small eggplant. When I've used a frying pan, the side of the eggplant that is down soaks up all the oil. SO I cut the eggplant into thin slices, but a TBS of oil in a deli container with lid, and shook until the oil was distributed. I put a scant 1/2 tsp in the skillet, once warm, for less sticking. It really worked! 

[Mari-in-IN]

Oct 26, 2018 22:42:30 GMT Use Less said:

You all probably all know this trick, but I "invented" it for myself today   I didn't want to put the oven on for a small eggplant. When I've used a frying pan, the side of the eggplant that is down soaks up all the oil. SO I cut the eggplant into thin slices, but a TBS of oil in a deli container with lid, and shook until the oil was distributed. I put a scant 1/2 tsp in the skillet, once warm, for less sticking. It really worked! 

I'm an eggplant lover and no - did not know this trick...  They do indeed soak up the oil!  Sounds like a great plan to me!  Will indeed make a copy of this so I remember to cook them this way next summer (for me that is - one of the few veggies that DH does not like)
~Mari

[lindy]

I didn't know this trick either. I'm a late comer to eggplant, but once I tried it I loved it and I'm always looking for ways to cook it easily, and with perhaps less oil. Your trick might help with the oil part.

[susannah]

I've never thought to do this with eggplant. Which is strange since when I prepare vegetables like cauliflower or brussels sprouts for oven roasting, I always put them in a big zip bag with a little olive oil and shake it up. Thank you for this very good piece of info! 

[Use Less]

Oct 27, 2018 14:24:43 GMT susannah said:

I've never thought to do this with eggplant. Which is strange since when I prepare vegetables like cauliflower or brussels sprouts for oven roasting, I always put them in a big zip bag with a little olive oil and shake it up. Thank you for this very good piece of info! 

And for yours I didn't think of a zip bag. 

[Bear Foot Farm]

Try slicing it thin, then dredge it in flour.
Next dip it in a beaten egg, then coat with Panko bread crumbs.
Brown lightly in butter.

That also works well with most types of squash.

[gran29]

Not the healthiest way but 0ur favorite - we grow the slender japanese egg plant, slice as you would french fries,
season with a little salt, garlic and onion powder, as you desire, add self-rising flour or bisquick (I add black
pepper to this) then enough water to make a batter. Fish them out of the batter and deep fry, drain and serve.
Some say they taste like popcorn shrimp, they are delicious. Oh, they cook very quickly like this.

[dustawaits]

gran29,
Where do you get the Japanese eggplant seeds?

[gran29]

dustawaits, I have saved my seeds for years, originally purchased plants from a local nursery.
the variety is ichibaun (sp?) We prefer these over the big round ones, the Black Beauty eggplant
tends to be a bit bitter if not soaked in salt water, our experience anyway. The ichibaun (sp?)
arent bitter at all.

[Use Less]

My favorite Johnny's Seeds, located in state of Maine, has 24 kinds of eggplant seeds, including several Oriental style. Some find their seeds on the expensive side, but they have many things that grow well in cooler regions. I'm in upstate NY.

[dustawaits]

Thank you gran29, I will research and see if I can find them. I do not like
the black beauty either.
Use Less, I will check Johnny’s , I have not ordered from them in years. I really
do not have a good garden site here but I am still collecting seeds!