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/ck/ - Food & Cooking

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11354566 No.11354566 [Reply] [Original]

What amazing dishes can I cook up with this?

>> No.11354569

>>11354566
I love them breaded and fried. It's simple but if they are well seasoned they are great.

>> No.11354589
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11354589

Mousasaka with lamb

>> No.11354608

>>11354589
I would like to make this but I always see shit on recipe's that I either have to pre pre prep or I buy a whole bag of something and only use a tiny bit for this one dish.

>> No.11354636

>>11354566
Try asking a black person. They sure like to use those emoticons a lot so they probably know a thing or two

>> No.11354638

>>11354569
>I love them breaded and fried.
Why do americans do this to everything?

>> No.11354659
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11354659

>>11354566
Season some pork with salt and pepper, rice wine and soy sauce. Stuff slices, fry in plenty of oil.

Or, cut batons, fry with a good amount of chilli paste, add prawns and spring onions at the end.

Both go with rice.

>> No.11354778
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11354778

Terong balado

>> No.11354784

>>11354569
This. The thinner sliced the better.

>> No.11354830

>>11354638
Eggplant taste like rotting vomit otherwise

>> No.11354852

>>11354566
Just look how thick that is... How can we ever compete?

>> No.11354870

Dice two up and cook off in water.
Fry some onion, garlic, chilli, black bean sauce, tomato and capsicums.
Add a can of tuna, break it up.
Add a little tomato paste and powdered chicken stock.
Top with water, enough to simmer for about 15 minutes.

>> No.11355661

>>11354566
Use a search engine to look up ‘eggplant recipes’ or ‘aubergine recipes’ you utter cunt.

>> No.11355672

Aubergine,
Aubergine,
Kiss my auber aubergine
Auber aubergine
Oh my jeans an aurbergine
*does the aubergine dance*
Aubergine,
Au
ber
GINE!!!
*kime pose*

>> No.11356204

>>11354566
Just remember; #dotsbeforeslots

>> No.11356212

>>11354566
The only time I've used it was for a thai seafood curry I made.

The texture is bizarre to me, but they're like little flavor sponges.

>> No.11356243

>>11354566
Put it in you're pusy

>> No.11356728
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11356728

pasta 'ncasciata

>> No.11356737
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11356737

>>11354566
Banjan bourani

>> No.11356786

>>11354566
One of my favs is Evelyn’s fav pasta without sun dried tomatoes
Yum

>> No.11356807

confit them with a bouquet garni.

>> No.11356816

>>11354566
None.

>> No.11356899

>>11354636
It's because they still carry the blood of Egyptian kings, and emoticons resemble Nubian hieroglyphics.

>> No.11356933

>>11356899
kek'd and check'd

>> No.11356978
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11356978

Random ingredients in my kitchen: spaghetti, olive oil, eggplant, garlic, parsley, brie, egg, sesame oil.

Too busy for shopping so thinking of just dicing and sauteeing the eggplant & garlic then throw in the pasta, mix in some parsley & brie. Open to suggestions if there's a better recipe.

>> No.11356981
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11356981

Baba Ghanoush
>hummus with eggplant instead of chickpeas

>> No.11356989

>>11356981
Absolutely my favorite

>> No.11356999

Literally just throw it into a fire. 20 minutes later take it out and eat the inside

>> No.11358397

>>11354638
This is actually an Italian thing

>> No.11358405

>>11356981
This is probably my favorite eggplant dish.
Don't skimp on the garlic though.

>> No.11358497
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11358497

>> No.11358754

>>11354566
None. Eggplants are vile

>> No.11358769

Salt them and leave them for 15 mins, pat them dry. Roll them up with a mixture of goat cheese, olive oil, salt, pepper and thyme. Put in a casserole and cover it to about half with tomato sauce. Sprinkle with shredded parmesan and bake in your oven.
That's what I do.

>> No.11359056

>>11354566
>fried them in oil so they won't turn mushy
>make some stock
>prepare ginger, garlic, white part of green onion, all chopped up
>mince pork and mix with soy sauce and sake for 30 minutes
>Heat the pan, add the pork first, then the aromatic and doubanjiang.
>add the stock to the pan, then put in the eggplant
>put in salt, pepper, chinese 5 spices powder
>mix in some corn starch to make it thicker
>serve with hot rice, garnish with green part of green onion.

>> No.11359172

>>11354638
Imagine being this obsessed

>> No.11359228
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11359228

>>11355661
>don't ask about recipe tips on a cooking board
>/ck/ is for shitposting and fastfood autism
this anon gets it

>> No.11359362

>>11359228
oh man such brilliant rocket science
never think of this before
must share this on fecesbook

>> No.11359387

Surprised no one has said Ratatouille yet.

If you’re truly ascended, give this a try: https://youtu.be/5XZV2BcFaQ8

>> No.11359388
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11359388

>>11354566

>> No.11359389

>>11359362
>is an obvious idiot
>still attempts sarcasm
good for you anon
now say something that includes reddit to complete the checklist.

>> No.11359411

>>11359389
do you have autism and how has it helped you with life?

>> No.11359440
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11359440

>>11359411
>autism now understands sarcasm
you couldn't be a bigger idiot if you tried.
but if you like to grasp at straws harder, have at it.

>> No.11359475

>>11359440
huh?

>> No.11359510

>>11356981
only acceptable answer. eggplant is terrible otherwise.

It's mildy OK if you salt the FUCK out of it (like caked in salt) and let it sit for half an hour, then grill it with some kind of vinegary sauce.

>> No.11359530

>>11354566
I like them with soy sauce and anchovies.

>> No.11359553

>>11354566
Literally EVERYTHING.
"Eggplants", said my great grandma when I was a young boy, "are the meat of the poor. You can cook anything with them and they can sustain you"


You can carve em and stuff the shells with the pulp, egg and spices.
Slice them very thin and put em on a grill, after that a little oil and vinegar with minced mint and you have a perfect side to anything.
Slightly more large pieces can be put in an oven with some diced tomatoes and mozzarella.
Parmigiana obviously you nigger.
breaded and fried with some mashed chickpeas and yogurt sauce and marjoram .
breaded and sauteed in a pan with cheese make an excellent condiment with short pasta.
And I don't know dude, you can do everything with them, i love em, the only thing I never managed to do with them is an omelette