/ck/ - Food & Cooking

SHOVE THEM WHOLE IN THE OVEN 45MIN 220 DEGGREES. THAN AND TAHINI AND LEMON AND GARLIC. AND EAT WITH BREAD.

My mother used to salt aubergine. I've never (except for oil-pickling) and I've never noticed any textural difference so I just... don't.
I also don't salt bitter gourd. It seems to make it more bitter, quite opposite of common wisdom saying that doing so removes bitterness.

As for aubergine recipes, the easiest is probably eggs with aubergines. It's identical to eggs with tomatoes, only with blanched aubergines.
Cut up aubergine, blanch them and shock them then set aside.
Scrramble an egg then remove from the pan and set aside.
Fry up a bit of garlic until fragrant then add aubergines.
Stir fry about a minute then add your sauce (ketchup, sesame oil, pork stock, mushroom seasoning powder and cornflour whisked together).
Cook until sauce is thick then add eggs and toss to coat.
Off the heat and add chopped coriander and onion greens or garlic chives.
Serve as a side dish with a meat or tofu course and rice.

Another dish is terong balado, IE aubergine in chilli tomato sauce, but that's a bit more involved.

Wow. Amazing original content my man. Asking if you should salt an eggplant or cook it with cheese. Riveting material.

>>18365057
Based.

if you cut them flat like that you can salt batter and fry them in a lot of oil like fried fish, tastes like tempura

If you've never had tortang talong before, I recommend giving it a try. Find a local Filipino restaurant and see if they have it (or see when they open and try finding out if they serve it for breakfast).

Goes great with a bit of soy sauce and patis (fish sauce) on rice.

https://en.wikipedia.org/wiki/Tortang_talong

>>18365033
Search for Baba Ganoush recipes. It's a really nice dish.

>>18365074
I always forget that Filipino languages, especially Tagalog, are related to Indonesian and get surprised when I can understand what those weirdos are saying.

>>18365057
Fuck off to your fast food/pizza/sodeepop/McChicken thread then cunt

Cut them in round flat pieces, dip in eggs, and roast them. Goes really nice with sliced tomatoes and garlic sour cream sauce and\or cheese

>>18365100
Yeah there are a lot of SEA languages that are of Austronesian origin, so there's shared words and usage of vowels/consonants.

>>18365033
I dredge them in heavily seasoned flour, usually Tony Cachere's, and then shallow pan fry and find them crispy but creamy in the middle, and very good. Cornmeal dredge is also good.
I also simmer the smaller japanese eggplant in thick slices in curry simmer sauces as the veggie added to like a chicken tikka or jafrezi.

A simple sprinkle of salt, pepper, even oregano or rosemary, and a quick dip or toss in olive oil and bake slices flat on a nonstick or parchment lined cookie sheet until brown on each side. Roasted eggplant is great cold the next day on top of a salad, or added to a pasta dish or stir fry. If I'm grilling anything at all outside on the grill, I'll fill up the rest of the grill with slabs of thick slice onion, bell peppers, zuchhini and eggplant to get a nice amount of grill marks. Same deal, simple olive oil, or splash of balsamic is all you need. No salting to draw out of moisture needed.

>>18365104
U mad bro?

>>18365232

>>18365244
Stay mad kid.

A Chinese way:

Steam them til they're shrivelled
Slice into batons
Stir fry with garlic and add soy sauce at the end
Wala

>>18365248
>1645552991598.png
>/sp/
>new zealand flag
wew lad

>>18365118
Yeah, there aren't enough languages that use vowels or consonants. It's kinda fucked up how much just grunt, growl and gesture at each other.

>>18365033
Slice them.
Roast or put in the oven. Mix sour cream, garlic, salt and a fuckload of cilantro. Spread that stuff on your eggplants once they are halfway cooked.

Melanzala a la napolitana

Eggplant is the king of vegetables

Theres a Chinese restaurant here where they slice it, keeping it in the skin, open flame grill it, and cover it with diced garlic. So simple, yet so fucking creamy delicious.

I'd recommend cooking Italian recipes with it or Chinese/Japanese.

Miso glazed is pretty good.