Eggplant | E2-licious Ideas | Forum

For the most part, even before I started this diet, I liked pretty much every vegetable and fruit I've ever encountered. Sure there are somethings I will turn my nose up at, like canned asparagus (I love it fresh). Eggplant, I've never had much experience with, I tried sauteing it sometime back (before diet) and didn't particularly enjoy it.

So for those of you who like eggplant, what's your favorite way to prepare it?

I have tried eggplant in several different ways. I haven't found one yet that I feel is worth the expense and trouble. I keep trying because they are so pretty and I feel that I should eat every kind of veggie, even if I don't really like it. Weird. huh? I am about to give up on kale too, I can eat it but don't really like it.

If that's how a person feels, should they still eat that veggie? If we still get a wide assortment of veggies, do we need to worry if we don't eat them all? I don't think so and have just decided not to worry about eggplant and kale and am not even going to try to choke down an okra again.

Post edited 12:46 am – November 2, 2011 by JonathanCline

I was eating it raw until I read several references regarding how it requires at least minimal cooking to break down some enzyme or somesuch.  So now I at least steam for 2-3 mins.

Try this: 

* go to asian section of grocery store, and buy "black bean garlic sauce".  If possible, get some without any English printed on it :-D  You know, authentic.

* Cut eggplant into slices anywhere from 1/4" to 1/2" thick.  Keep the skin on.

* On the circumference of each eggplant slice, cut the skin at least every 15 degrees around the slice, so that the slice doesn't "warp" when cooking.  The skin shrinks sightly so this cut is necessary. 

* Spread a thin amount of black bean garlic sauce on both front and back of each slice, so slice is completely covered in yummy black bean sauce.  May require smushing the beans a little bit while spreading it, that is fine.

* Cook on non-stick pan until eggplant is just barely soft.  Maybe 5 mins.  Add 1-2 spoonfuls of water to pan if necessary.  (Eggplant should be just slighty "crunchy" to bite into; do not overcook until "soggy"!)

or,

* Cook on BBQ on mid/low heat until eggplant is just barely soft.  (Eggplant should be just slighty "crunchy" to bite into; do not overcook until "soggy"!)  If cooking on BBQ with high heat, then place on foil or wrap in foil and perhaps drip water on the top of each slice as needed (the eggplant should not be allowed to become dry).

Ta da. 

Bonus: You now have something to bring to the grill when going to a meat-eater BBQ.

Warning: This recipe is addictive.

Use more black bean garlic sauce to taste….   more is better nearly always :-D

By the way, I invented this recipe, so republishing requires proper attribution.  ;-D