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Ah no... you can get them just fine, I'm just referring to cooking methods. It's easy to screw up, at which point you have a sloppy mess rather than eggplant.

There's this Thai joint up here that makes this dish that's like 90% eggplant, it makes me happy.

Yeah, it'd probably be worth doing some proper research, see how to cook that damned thing. I always get antsy and just throw it together, which works 1 or 2 out of 10 times...

I'll report back if I find anything shocking

Here is my favorite eggplant recipe, another Chinese staple.

Eggplant with Yu-Xiang Sauce

Serves: 4 Servings

Ingredients:
1 -(up to)
2 lg Eggplants -or-
4 -(up to)
8 sm Asian-type eggplants;
-about 1 pound
2 Green onions
2 -(up to)
3 tb Finely chopped fresh ginger
3 -(up to)
5 tb Finely chopped garlic (a
-handful is the right
-attitude here)
1 tb Hot bean sauce; or more

Instructions:
---------------------------------SEASONINGS---------------------------------
2 tb Soy sauce
1 ts Salt
1 ts Sugar
1/2 c water
2 ts Sesame oil
1 tb Cornstarch (cornflour) mixed

------------------------------------WITH------------------------------------
2 tb Water
3/4 c Oil; about

Eggplant with Yu-xiang Sauce (Yu-xiang qie-zi)

This eggplant recipe is one of the best of all Szechwanese dishes. It is
also very inexpensive when eggplant is in season. Somewhat hot, this dish
tastes best when the garlic is literally overpowering. If you don't peel
the eggplant, the color of this dish will be purplish.

To PREPARE:

1. If you like the taste and texture of eggplant skin, just wash them and
slice into little finger size pieces. If not peel them first. [A potato
peeler works well -CB] Salt lightly, then pat dry 5-10 m later.

2. Chop green onion into small pieces. Chop
ginger and garlic as finely as possible.

3. Mix the 4 seasoning components in a small bowl.

To COOK:

1. Heat 0.5 cup of oil in wok until very hot. Add eggplant and then turn
heat down to medium. Cook stirring frequently until the eggplant strips
have become soft and moist looking. Add oil during cooking as necessary.
Remove from wok using slotted spoon and press out excess oil with spoon or
spatula. [Or don't bother -CB] You can do this ahead of time.

2. Heat 3 T of oil in the wok until very hot. Add ginger garlic and hot bean sauce. Cook until red color of hot bean sauce
is absorbed. Add SEASONINGS, stir briefly, then add eggplant strips.

3. Cook until the liquid begins to disappear. Add green onion and sesame
oil. Stir and add cornstarch mixture to thicken. When the sauce has
thickened and begins to adhere to the eggplant strips, remove to a warmed
serving dish and serve hot. [Looks nice with "hairs" of shredded red pepper
on top-CB]

Dude! Safe!

I'm going to have to try that one... thanks

yall nead some meat.

hera wrote:yall nead some meat.

actually, i get pretty sick if i eat meat. i know this because i tried to start eating poultry a while back and it made me sick.

hera wrote:yall nead some meat.

Liiiike.... hot beef injection? (no homo)

hera wrote:yall nead some meat.

lol.

no, wait, the other one. sigh.

thesis wrote:all about the roast vegies... heres what to do if you wanna impress someone:

oh man this sounds amazing. cheers!

I like to slaughter animals and eat them...call me crazy...

frebentos wrote:I like to slaughter animals and eat them...call me crazy...

are there any good sources of vegetarian recipes knocking about the intertubes?

fooishbar wrote:

frebentos wrote:I like to slaughter animals and eat them...call me crazy...

indeed man....indeed..

I <3 tofu

They have the nicest Thai lunch place in here where they tofu in spicy nut sauce. The owner is so great, that I can't count how many times I got complimentary huge spring rolls.

Here is some quick soup, one of my favourites:

Chop couple of onions, fry slightly in your kettle. Stir in red curry paste. Add some garlic too, if you like. Add half a liter (about 4,5 cups) of boiling water, two veggie cubes, 1/4 liter (1 cup) of rinsed red lentils, a can or two of chopped tomatoes. Wait for the lentils to cook, stirring occasionally (about 20 minutes?) When that's done, add a can of coconut milk. Soup should come up nicely thick, sweet 'n spicy. Enjoy!

fry slightly in your kettle

what?

a kettle is a type of large pan. you can cook a whole salmon in a kettle. hence the phrase "kettle of fish"

Um.. sorry for my english

What I meant, is that you fry it in the bottom of the pot you make the soup in. So you can put the water straight onto. And that you fry it a bit, then add curry paste and then fry a little bit more.

edit: had no idea that there's a difference between kettle and pot. Blame my english teacher

well you were sort of right. a kettle is/was a pot but nowadays it's almost entirely used to describe one of these but that's just modern useage



sounds like a good recipe i don't make nearly enough (or, in fact, any) soup so might give this a go