Brinjals

[alisonb]

I have a lot of brinjals on plants and with winter on it's way this side of the world, need to process some of them quickly. What I usually do is make a cooked mix of onions, tomatoes, peppers, brinjals and then freeze them for later use in stews etc. Another method I use is - peel brinjal, slice thinly, put in a hot curry & chilli batter and fry until golden brown - delicious but one can't eat too many of those :shock: .
I would welcome any other suggestions .

 

[hillsdown]

What is a brinjal ?

 

[alisonb]

Here we go again....from across the sea. Aubergine, egg plant - can't think of any other name it may go by?

 

[hillsdown]

Thank you, I should have just googled it..

I have no experience with eggplant so cannot help, but what your doing with them sounds delicious.

 

[dun]

I used to just feed them to the pigs.

 

[alisonb]

Feed them to the pigs :shock: ..........well at least tell me if you fed them whole, chopped or cooked.....that may be an option except I will have to find somebody who owns pigs :lol: .

 

[dun]

Feed them to the pigs :shock: ..........well at least tell me if you fed them whole, chopped or cooked.....that may be an option except I will have to find somebody who owns pigs :lol: .

Thrown on the ground, stomped on and then thrown in the feeder.

 

[3waycross]

Feed them to the pigs :shock: ..........well at least tell me if you fed them whole, chopped or cooked.....that may be an option except I will have to find somebody who owns pigs :lol: .

Thrown on the ground, stomped on and then thrown in the feeder.

DO NOT listen to this old fart about everything. I think in this case he might just be biased. There are two ways to put up eggplant that are very good. First peel them slice them lengthways, brush them with olive oil and grill them. You can then use them on a sandwich with cheese peppers and some marinara sauce. You can also use a seal a meal to prepare them for freezing and they will last a long time in the freezer.After they are grilled
The other way we use and it is the best is to peel them cut in 1in by 6 in strips and boil for a few minutes until translucent, then press the water out of them and cook down with some olive oil until the water is cooked out , then add some marinara sauce and chili peppers that have been prepared the same way as the eggplant. Cook this mixture until the oil runs clear and add the marinara sauce and can in glass jars. This version goes by a lot of names but we call it Caponata and it is VERY good as a condiment with meat or on a sandwich with salami and cheese. BTW in Italian is is Mellanzane and is NOT TO BE FED TO THE HOGS, DUN.

Buon Apettito

 

[dun]

I thought they tasted like crap in Italy too.

 

[3waycross]

I thought they tasted like crap in Italy too.

Sobre Gustos no hay nada escritos! You grouchy old fart.

 

[MistyMorning]

I thought they tasted like crap in Italy too.

Sobre Gustos no hay nada escritos! You grouchy old fart.

You couldn't taste anything when you were in Italy (see sig line below)

Oh and 3way he's really more of a crotchety old goat.

 

[alisonb]

3way - those sound great, love Italian influence. Am in the process of sun drying tomatoes, almost ready to pop into olive oil so perhaps they can feature in one of the recipes aswell. Looks like I (and the friends) are going to be eating brinjals for a while :nod: . Thanks, will let you know how we like them.

Dun - The neighbour has a couple of pigs, so I tried them with a few. I must have stomped them incorrectly or something coz they wouldn't eat them either :lol: .

 

[dun]

Dun - The neighbour has a couple of pigs, so I tried them with a few. I must have stomped them incorrectly or something coz they wouldn't eat them either :lol: .

Just proves that the pigs are smarter then people

 

[alisonb]

This thread has nothing to do with booze but somehow reminds me of a poem I heard many years ago -

The Irish Pig

It was an evening in November,
As I very well remember.
I was walking down the street in drunken pride,
And my knees were all a-flutter,
So I landed in the gutter,
And a pig walked up and laid down at my side.

Yes, I lay there in the gutter,
Thinking thoughts I could not utter,
When a colleen passing by did softly say,
‘You can tell the man that boozes
By the company he chooses....'
At that, the pig got up and walked away.
Anon
;-)

 

[ga.prime]

I don't freeze eggplant but do eat probably 10 times more than the average person when it's coming out of the garden. I eat it several times a week for 3 or 4 months starting in late May or early June. The rest of the year I just buy it once or twice a month fresh from the store. Pinot Noir, Merlot, or Chianti pair well with it.

Another thing, (don't know about frozen because I've never done it) fresh eggplant should not be peeled. The peeling adds another delicious dimension of flavor and texture.

 

[DavisBeefmasters]

BBBBLLLLLLLLCCCCCCCCHHHHHHHH!!!!!!!!!!!

I'm with dun on this one -- slop for the hogs, nothin' else

bitter, useless vegetable in the garden

IMHO of course.

 

[Jogeephus]

I was hoping someone had a magic way of storing it. Planted a bunch in the garden. Its kinda like a meatless meat when done right.

 

[dun]

I was hoping someone had a magic way of storing it. Planted a bunch in the garden. Its kinda like a meatless meat when done right.

Meatless meat is that like govenrment intelligence?

 

[3waycross]

I was hoping someone had a magic way of storing it. Planted a bunch in the garden. Its kinda like a meatless meat when done right.

Cook it and freeze it. That's really your only option.

 

[ga.prime]

I planted six Ichibans and six Black Satins last week- enough to keep my family well supplied for the summer. I saw somebody buying a whole flat of plants (36) Friday. I said to the guy "man, I never thought I'd see somebody liked eggplant more'n I do". Got no response- guy just wasn't into conversation.