Weekend Cooking — Eggplant — 15 Comments

  1. So I’ll tell you a quick story. The first time I had eggplant, my husband and I grilled it and had it on sandwiches in 2001. It was pretty good. Then later that year, we got another eggplant to use in a stew we wanted to make, but then we didn’t get around to making the stew for about three weeks. We weren’t sure if the eggplant we bought would still be good, but it still looked exactly the same inside and out, so we made the stew. It was horrible!! Only afterwards did we find out that you’re supposed ot use it within a day or two of getting it. I avoided eggplant ever since, though back in January this year, I finally tried a stuffed eggplant at a Turkish restaurant, and really loved it. This week, Jason is planning to get an eggplant from the farmer’s market that meets at his work, to make eggplant parmesan to have with some fresh bolognese sauce and whole wheat pasta. I’m nervous – more nervous about cooking it at home than having it at a restaurant – but I hope it works out well! I need to get over the fear that stew instilled in me, haha! 🙂

    • I hope you’re eggplant parmesan turns out great. Sometimes, eggplant can be bitter. They say it helps to choose eggplants that are heavy for their size.

  2. I’ve never made eggplant though my friend raves about her Eggplant Parmesan. I’ve never grown it either. My garden is producing lots and lots of little tiny cherry tomatoes (yum!) so these are the featured attractions in most of my dishes.

    Here’s my first ever Weekend Cooking: Paris in July. Hope you will stop by!

  3. Your veggie pasta sounds delicious. Our favorite way to have eggplant is as a filling for ravioli. My daughter had it in a restaurant and I had to duplicate it for her! The filling also made a nice “spread” for pita and crackers and crudites.

  4. Hi Joy!

    Beautiful eggplant! I love that you included the macro shot of the leaf so that we could see the purple stem and veins…I did not know they looked like that.

    Great post!

  5. Great post! Love your photos, too :).

    I’m a big eggplant fan, though we’ve never grown our own. I like it in ratatouille, in eggplant parmesan, grilled or fried in egg batter. Haven’t tried it in a veggie pasta yet, though. Thanks for the idea :).

  6. Your veggie pasta sounds delicious! I like eggplants roasted and broiled and in my favorite casserole, but I should probably branch out and try them other ways, too. Thanks for sharing!

  7. We use eggplant for a number of dishes. It’s such a great vegetable to use when you want substance but no meat. Eggplant season is just starting around here.

    Sorry it took me so long to visit your post. I was out of town and didn’t have Internet access.

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