How would you describe the taste of eggplant?

[Marthe48]

I've made my version of eggplant parmesan a couple of times this week and posted about it on fb. Some of my fb friends haven't ever had it. I mentioned that it goes well with tomato, pepper, onion, garlic, but I can't think of anything that eggplant compares to in flavor.

[MOMFUDSKI]

1. Like eating

a sponge.

[Srkdqltr]

2. To me, eggplant dosen't have much flavor very bland.

It picks up the flavor of whatever one cooks with it. For some the texture is unpleasant.

[Marthe48]

11. I coat it with flour

and saute it fast, then build my casserole. I haven't had trouble with the texture I could make the same casserole without eggplant, but it wouldn't have that particular flavor I'm trying to describe

ty

[MiHale]

3. Slightly bitter zucchini...

Best I got…

or like chicken

[Marthe48]

12. Yep, like chicken

only different! lol

[Pachamama]

19. Completely agree

Lightly bitter Zucchini

Which is why letting it be ripe and coating it in flour (even with a dash of lemon and herbs and Parmesan cheese) and lightly frying scallopini style can make it better.

Like chicken - lol

[Haggard Celine]

4. I think it's best in casseroles.

Or, you could cook it in olive oil with crab meat or whatever. You could add cheese or bread crumbs on it. But it's not a good standalone vegetable.

[magicarpet]

5. A good word about eggplants,..

The eggplant, or aubergine, provides fiber and a range of nutrients. This low calorie vegetable features in the Mediterranean diet.

Many of us are most familiar with eggplants that are large and dark purple, but the shape, size, and color can vary from small and oblong to long and thin and from shades of purple to white or green.

This article will focus on the nutritional benefits of the traditional purple eggplant.
Eggplants are rich in fiber and antioxidants. A serving of eggplant can provide at least 5% of a person's daily requirement of fiber, copper, manganese, B-6, and thiamine. It also contains other vitamins and minerals. In addition, eggplants are a source of phenolic compounds that act as antioxidants.


https://www.medicalnewstoday.com/articles/279359#benefits

[no_hypocrisy]

6. There's a sweetness when it's roasted

in thin slices. (To remove bitterness, lightly salt slices, let “sweat can’t. 15 minutes, then woke off salt.)

[Marthe48]

14. I haven't tasted the bitterness

When I make the casserole, it has a richer flavor with the eggplant in it. If I left the eggplant out, the casserole would taste like spaghetti sauce. With the eggplant in, the casserole flavor becomes complex. The first time I make an eggplant casserole in season, I think I could it it all the time, but after 2nd or 3rd, I'm done for the year

ty

[badhair77]

7. We bread slices in Italian bread crumbs and

fry it with a crispy crust. Add some mustard and it’s a great sandwich.

[Faux pas]

8. ...

Boring?

[dameatball]

9. I grow the Asian types and they taste pretty much like a squash except more tender.

The larger egg shaped eggplants are a little bit more bitter.

[rampartc]

10. i grow a mini eggplant called "fairy tale"

grows well in containers and small areas and tastes like eggplant, soaking up flavor from the cooking. she will be baking a few today, with garlic butter and cat fish and maybe a few stuffed poblamos if i can find a few bigger peppers in my hopelessly overgrown garden.. .

[Marthe48]

16. One year I got white eggplant

The skin was so soft, it was like touching a baby. I can't remember what it tasted like, and even though I checked, have never seen the white ones again. I just loved that texture lol

[dameatball]

20. That sounds good.

[ProudMNDemocrat]

13. An Italian's favorite vegetable.

I love it baked, fried, sauted with chopped up bell peppers, onions, and garlic in extra virgin olive oil, sprinkled with Italian seasoning. Do an egg wash, coat well in Italian breadcrumbs and a dash of flour. Brown in extra virgin olive oil, douse with sauce. Bake covered 50minutes to 1 hour at 350°, add cheese, bake 5 minutes more uncovered. Yummy.

I love the mushy feel of it. I always cook eggplant with the skin on. I order Eggplant Parmesan I eat out at a good Italian restaurant. I like my slices at 1" thick.

[Marthe48]

15. I used coconut oil this year

I noticed that other food doesn't absorb coconut oil, so I thought I'd try it for the quick saute I do when I make eggplant Parmesan. Ha, the eggplant said hold my beer. I just work really fast on that step.

Ty for your recipe idea. I cook with the skin on, and like it just this side of soft.

[MagickMuffin]

17. Well, they are a hit or a miss

I just cooked one this week, it was rather large and had some bad spots on the skin. No big deal as I peel it off before cooking.

My plan was to make an eggplant stew.

Cook down eggplant until it is falling apart, add potatoes, carrots, onions, peppers, or whatever you want in your stew. And the last 10 minutes add cod fish and let it steam until cooked.

Sounds pretty yummy. Was really looking forward to it.

Cutting up the eggplant it felt extremely spongy. I went ahead and cooked it for over 6 hours and it didn’t ever break down.

Very disappointed with the texture and results.

No eggplant stew for me.

[justaprogressive]

18. Eggplant

...one of the nightshade family (along with tomatoes and potatoes)

I would say that it in general has the texture and flavor of squash, (it's slightly sweet with a thin
slightly bitter skin). but with umami notes, as it takes on the flavors of what it's cooked in...

HTH

(I love the flavor but it plays hob with my RA!)

[Nac Mac Feegle]

21. Also in the nightshade family is tobacco

My experience is that the longer it sits around before cooking, the more bitter it will get, so cook it as soon as possible after purchase.

The bitterness can be knocked down quite a bit by salting slices for a while, as mentioned above.

When making eggplant Parmesan; after salting, rinsing, and drying, a standard dip in beaten egg and a dredge through breadcrumbs before sauteing makes a nice crunchy disc.

Just a couple weekends ago, the wife brought a couple home with some zucchini. Ratatouille time.

Ratatouille:

1 large or 2 small eggplant, diced 3/4 - 1 inch
2 med or 1 large onion, large diced
2 zucchini, sliced into rounds
2 - 3 bell pepper (red, yellow green makes a nice mix) diced
4 -6 cloves garlic fine diced (at least: garlic don't need a reason)
1 28 oz can crushed tomatoes
2 cups chicken or vegetable stock
Olive oil for sauteing
Salt & pepper to taste

In a large heavy pot, at least 6 quarts, heat olive oil and sweat onions, adding salt & pepper as needed. When onions are about half done, add bell peppers and saute until both are softened but not caramelized, again adding S&P as needed. When just done, clear a space in the bottom of the pot, add a bit of oil and add the crushed garlic. When the garlic just starts getting fragrant, add the crushed tomatoes to prevent the garlic from burning, and stir in. Add the diced eggplant and zucchini, stir together, and add enough stock to cover everything. Simmer until eggplant is softened, stirring occasionally, approximately 1 hour. Can be simmered covered and uncovered to regulate amount of liquid, as the eggplant and zucchini will release some as they cook. Will be even better the next day as the flavors will combine and mellow.

[littlewolf]

22. funny you mention Egg Plant

I picked 10 of em today..
having eggplant lasagna
tonight ...
we cut it in strips roast em
put cheese and garlic and
sauce and put in layers
and oven until hot and melty
looking fwd to it....

[Marthe48]

23. Sounds yummy!

[spinbaby]

24. I need to figure out what to make with mine

I went to the Asian grocery this afternoon and couldn’t pass up a giant bag of Japanese eggplant for $1.99. Now I need to make something.