Post AyruUWPtrnBw2bPToe by TheSecondVariation@graz.social
(DIR) More posts by TheSecondVariation@graz.social
(DIR) Post #Ayru2B0Ht1j1WMuiSe by futurebird@sauropods.win
2025-10-04T14:36:21Z
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My husband has struck back. I joined a CSA for us to eat more vegetables and we have been coping well but now he is going off to CT to collect a bunch of eggplants which are in excess in the garden of my mother in law and must also be eaten and I can say nothing of this being too many vegetables because of my previous advocacy.I am reading recipes with desperation please pray for me. Neither of us will give in to the siren call of the buck fifty slice.
(DIR) Post #AyruKD70mnOrGyes9w by mhoye@mastodon.social
2025-10-04T14:39:28Z
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@futurebird fried eggplant sandwiches! You’re gonna make you’re gonna be ok.
(DIR) Post #AyruMl9zARexRxGTjM by johnefrancis@cosocial.ca
2025-10-04T14:40:00Z
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@futurebird ratatouille? Baba ganoush? Veggie lasagna using layers of grilled eggplant and zucchini slices?Not a big fan of eggplant myself, but I will eat them of sufficiently disguised.
(DIR) Post #AyruT5OkpqOPxHBoAq by pattykimura@beige.party
2025-10-04T14:41:07Z
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@futurebird I "reward" myself with a slice after fasting blood draws or onerous medical tests/procedures. As much as I dearly love babaganoush, sometimes only a healing slice is what will satisfy.Good luck!
(DIR) Post #AyruUWPtrnBw2bPToe by TheSecondVariation@graz.social
2025-10-04T14:41:25Z
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@futurebird You know baba ganoush? Other things I like to do is cut in slices and put them in batter then fry them in the pan. Also good to just put slices in the oven and combine them with paprika, zuccini to make anti pasti. Slices on the bbq is also something I like. Just the things on top of my head.
(DIR) Post #AyruVIH1w4cKSzd4ee by carrideen@c18.masto.host
2025-10-04T14:41:33Z
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@futurebird Baba ghanoush, imam bayildi, nasu dengaku, tempura, pasta alla Norma, eggplant parmesan, ratatouille, and charred eggplant salad have been my solutions to this problem. It is a whole thing!!
(DIR) Post #AyruWFxc1Ojfa90Pia by DaveMWilburn@infosec.exchange
2025-10-04T14:41:38Z
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@futurebird eggplant parmigiana, lasagna, and pastitsio all work well.
(DIR) Post #AyruXp2x3ddsgnFY0W by Yuki@xantronix.social
2025-10-04T14:41:59Z
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@futurebird pasta ala norma, eggplant parm, and caponata are our go tos for eggplant :)
(DIR) Post #Ayrub1gqVRCalrRCgC by Susan_calvin@mastodon.social
2025-10-04T14:42:35Z
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@futurebird grill them and stick them in oil with herbs.
(DIR) Post #AyrugMp7MNUdlMqz1k by patrickhadfield@mastodon.scot
2025-10-04T14:43:34Z
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@futurebird if you have a freezer (or access to one) I recommend both pasta sauces (tinned tomatoes, onions and egg plant) and curries (tinned tomatoes, onions, egg plant and spices). They freeze well. And as a European, meet I just say it hurt so much to write "egg plant" rather than "aubergine"! ;)
(DIR) Post #Ayruh5x9ZLevjJxXIe by evan@cosocial.ca
2025-10-04T14:43:35Z
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@futurebird may I suggesthttps://en.wikipedia.org/wiki/Moussaka
(DIR) Post #Ayrukek0gVSaUYVezo by futurebird@sauropods.win
2025-10-04T14:44:22Z
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@patrickhadfield I don't know why we call it that. They don't look like eggs or taste like them. Styrofoam Plant would be more fitting.
(DIR) Post #AyrunDtkwSjO6pIBlI by dlakelan@mastodon.sdf.org
2025-10-04T14:44:45Z
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@futurebird You can never have too much eggplant. Pierce it to vent steam, Put it in air fryer until well cooked ... then strip the flesh from the skin, repeat with next fruits until all cooked, now mix in spices and lemon juice etc to make delicious babaganuj. You can freeze it. Eat with crackers, pitas, chicken kebab, whatever.
(DIR) Post #Ayruqatzs26kK60pea by blue@bigshoulders.city
2025-10-04T14:44:59Z
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@futurebird I feel you, it's been a Week in my household, but instead of ordering takeout, my partner and I used our last shreds of willpower to make dinner with our CSA veggies last night. And then we went out for ice cream. You can't let the vegetables win.
(DIR) Post #AyruuVRM7UaGXdTtFQ by patrickhadfield@mastodon.scot
2025-10-04T14:46:09Z
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@futurebird I read somewhere that it was applied to small, white aubergines/egg plants which do indeed look like eggs - and the name stuck for the other varieties, too!
(DIR) Post #Ayrv29dT4ZunESnFw0 by paelse@mastodon.online
2025-10-04T14:47:30Z
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@futurebird Allow me to suggest this one. It's really good.In fact we're having it tomorrow and we'll make a double portion so we can freeze some of it too.https://www.jamieoliver.com/recipes/pasta/sicilian-spaghetti-alla-norma/
(DIR) Post #AyrvKmbGwTRJI7eJMm by jjLitke@wandering.shop
2025-10-04T14:50:52Z
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@futurebird Eggplant Parmesan with oven baked slices instead of frying them. It’s still a little time intensive dealing with all the slices but faster than frying (and healthier). For a big splurge use fresh mozzarella
(DIR) Post #AyrwAaOvXk4wVyZo3s by joninalbany@beige.party
2025-10-04T15:00:12Z
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@futurebird ever have chicken Sorrento? I seriously doubt it is from Italy, but it is basically a chicken parm/eggplant parm combo. not at all healthy, but really good.
(DIR) Post #AyrwfqqaRljIUyQGEi by trochee@dair-community.social
2025-10-04T15:05:22Z
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@jjLitke @futurebird I just discovered that you can use eggplant thus put a tray of olive oil and a tray of Parmesan/panko side by sidePreheat oven on broil. drop slices in oil tray, flip, transfer to crumb tray, flip, put on baking sheet. Repeat until until you run out of slices put tray in broil for 5-7 minutes, pull out & flip all slicesBack in to broil for 5 more minutes.You're done!Slices can be eaten hot like a cutlet or used in sandwiches.V little cleanup required!
(DIR) Post #AyrxFJZbdTknj6OFZA by johnzajac@dice.camp
2025-10-04T15:12:17Z
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@futurebird Dry thick slices in the oven at 300 for 15-30 minutes (until they're leathery) then do a simple panko fry with italian seasoning, garlic powder, onion powder, salt and black pepper in the breadcrumbs. Throw them in the broiler with a thick slice of mozzarella, put 'em on a pile of spaghetti with butter and olive oil and black pepper and and a little salt on it, and slather the whole thing with marinara. If you're feeling spicy just throw some red pepper flakes in the breading.
(DIR) Post #AyryHMs0RuyGU6XW3k by BenAveling@mastodon.ie
2025-10-04T15:23:51Z
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@futurebird Cut in half, 'paint' each cut side with a blend of oil, miso and vinegar, cut cross slashes in flesh. Tip a tin of lentils or diced tomatoes into a sufficiently sized oven disk. Sit the eggplants on top, bake in medium oven until done, maybe 20 or 30 minutes. Seriously easy, and delicious.
(DIR) Post #AyrydSEhBBYXUugSzQ by Sharksonaplane@mastodon.sandwich.net
2025-10-04T15:27:51Z
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@futurebird if there's any left over after these excellent suggestions I will gladly take it off your hands! 👀
(DIR) Post #AyrzrgNdUKoXNDDL3g by australopithecus@mastodon.social
2025-10-04T15:41:38Z
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@futurebird Man, lots of good Western suggestions here but eggplants are big in East Asian cuisine too. Anyway here are a variety of high quality recipes: https://www.seriouseats.com/eggplant-recipes
(DIR) Post #Ays03ktOXOfOqJpGPQ by michael_w_busch@mastodon.online
2025-10-04T15:43:46Z
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@futurebird @patrickhadfield Behold the small white variety of eggplant: https://en.wikipedia.org/wiki/Eggplant#/media/File:Eggplant_with_chicken_eggs.jpg
(DIR) Post #Ays0C6uMZHEBRKGLpo by michael_w_busch@mastodon.online
2025-10-04T15:45:21Z
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@futurebird Baingan bharta?As with other mashed up eggplant recipes, it freezes better than larger pieces.
(DIR) Post #Ays32O6e4RsBkH3ynw by PaulWermer@sfba.social
2025-10-04T16:17:11Z
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@futurebird Pasta alla NormaI think it was Bittman who recommended this, but I highly recommend:Slow roast the tomatoes with garlic, thyme, olive oil (250- 280F), for a long time ( he called out cherry tomatoes cut in half, I use quartered small dry farmed Early girls when I can get them). You don't want a sauce, but roasted tomatoes.Fry the eggplant separately.Combine everything at the end.
(DIR) Post #Ays4ttuCfjSJfgKAkK by timjan@social.linux.pizza
2025-10-04T16:37:59Z
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@futurebird @patrickhadfield The first variety of eggplant I grew was of the small, white variety. They really resembled eggs!
(DIR) Post #Ays7bv3bx1a1tRqH9U by paulc@mstdn.social
2025-10-04T17:08:25Z
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@futurebird zucchini are for neighbors. Same with eggplant.
(DIR) Post #Ays944zehZtclwz34a by lxo@snac.lx.oliva.nom.br
2025-10-04T17:23:23Z
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I love them eggplants roasted in the oven, cut in half lengthwise, unpeeled, inside down on a thin layer of oil. some 30'-45' at 220C, then another 30'-45' at 150C, depending on size, should get them crunchy outside and tender inside. if you're into chilly peppers, you can roast them together, they go very well like that. (bonus recipe: if you can get chayote, that I didn't care much for before, I found it tastes great roasted just like the eggplants 🙂
(DIR) Post #Aysfg7N3VYthgQ6vi4 by mlevison@agilealliance.social
2025-10-04T23:30:09Z
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@futurebird How do you feel about roasted eggplant? This is our primary way of eating it
(DIR) Post #AyunnZffsHG1Qoo1lA by vramvoolenaar@mastodon.nlmakers.ca
2025-10-06T00:10:32Z
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@futurebird One day longer, one day stronger!