« Girls Weekend in NYC... | Main | Baked "Fries" »
We've been getting eggplant in our CSA for the last 3-4 weeks and are getting even more today. I checked previous years and it looks like we'll be getting eggplant pretty much all summer. That's a lot of eggplant, especially for someone (me) who is kind of picky in how she likes it prepared.
So far, we've made baba ghanouj (delicious!), baked eggplant parm (twice), and an eggplant tomato sauce that we've used over fried polenta rounds and tortellini. We don't usually eat much Italian food and we're getting a little tired of the same preparations, over and over. Unfortunately, I have a real texture thing with eggplant (and yellow squash, while we're at it), and seem to only like it when it's sliced reeeeally thin or completely mashed up. Grilled hunks or sauteed cubes of eggplant are just too mushy for me.
Anyone have any great vegetarian (or vegetarian-adaptable) eggplant recipes to recommend? I know there are a lot of eggplant curries out there, but most of them seem to use cubed eggplant... anyone know of any non-mushy variations? (And yes, I salt the eggplant before using it; still not a fan of the texture.) Thanks!
I've never been a huge eggplant fan but I've had it cooked a lot of different ways recently and I think I'm starting to come around.
Posted by: Chris | August 17, 2010 12:37 PM
could you do a caponata? I usually make it with chicken, but wonder if it would be okay without the meat. (link: http://www.newitalianrecipes.com/caponata.html) It might still be mushy though. Also, a ziti might be nice: http://averagejane.blogs.com/average_jane/2004/04/average_jane_co.html
Posted by: cagey | August 16, 2010 1:40 PM