flying purple people eater

[the_siobhan]

Anybody have any clue what inna heck this is?



I thought it was a turnip at first, but it sounds hollow when you rap on it.

EDIT: OK the votes are in and it's an egglplant. I was thrown off by the fact that it's a completely different shape and I've never seen an eggplant with those white patches on it before.

That leads me to believe that it's a mutant eggplant. I wonder if eating it will give me superpowers?

What I'm listening to right this second: Demeter

Comments

Eggplant, aubergine... what to do with it?!

[zero-gravity.livejournal.com]

my cousin had made this for the wedding... you might have gotten some. :D

BAKED EGGPLANT PARMIGIANA

1 (1 1/2 to 2 lb.) eggplant
4 to 5 tbsp. butter at room temperature
3 tbsp. grated Parmesan cheese
breadcrumbs
Salt and freshly ground pepper to taste
Chopped parsley

Preheat oven to 400 degrees. Wash the eggplant and trim off the ends. (some people cut of the skin, but not me) Cut the eggplant into six to eight slices, each about half an inch thick.

Blend the butter and cheese and spread the eggplant slices on both sides with the mixture. Sprinkle with salt and pepper. If you have enough eggplant slices to put it in layers.. then you can sprinkle the parsley inbetween. If not just sprinkle it on top with the breadcrumbs.
Arrange the slices on a baking sheet in one layer. Bake 15 to 20 minutes or until eggplant is tender throughout. Make sure it is well cooked. (might take 30 min).

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You can also wrap it in foil and bake for about 45min til its all soft, then toss it in a blender with garlic, parmesan cheese, olive oil, lemon juice and salt and pepper. Makes a great spred.

Altenately you can lob it around your backyard or toss it at people's heads.

Re: Eggplant, aubergine... what to do with it?!

[the-siobhan.livejournal.com]

Is that second recipe babaganoush? That definitely sounds worth trying.

I've had eggplant parmigiana, and although I can eat it it's not my favourite. And Axel loathes cheese, so if I make it I'm eating it alone.

Re: Eggplant, aubergine... what to do with it?!

[zero-gravity.livejournal.com]

basically. For babaganoush you can do the same thing...
bake, puree. no cheese :D
2 cloves of garlic, some cumin, olive oil, salt and pepper... you can throw in a few tablespoons of Tahini too. and parsely and if you have corriander that would do.
You'll not want to use the skin if you are making it pureed... scoop it out - leave the skin on and bake it though. If there doesn't seem to be enough to make a bowl of it.. just blend up 1 can chickpeas (drained) and blend it in :D

Re: Eggplant, aubergine... what to do with it?!

[the-siobhan.livejournal.com]

Done. I'll let you know what the verdict is. :-)