Hi, Kiwi-master🤝🏻 eggplants are georgeous in pickled form, as "greek manzany" grab)) : you boil them 6-8min, cut them as envelopes, dehydrate some time by putting burden pressure. Then stuff with fresh carrots cut in straws, fresh garlic and fresh herbs ;- ). The brine alike tomatoes 2) As second variant you cut them round and roast till they are brown. Then put some fresh sour cream and tip of crushed garlic and, finally, you cover them by slice of fresh tomato ))) salt & black pepper to your taste 🤝
I love to pan fry with a bit of good olive oil and a little salt Also great to stuff with some meat bolognase sauce and a bit of Parmesan on top and grill
What a beaut video. Thanks for putting all of your hard work into 20 minutes. I'm like you, I can't stand eggplant. Perhaps you could smother them in chillies to mask the flavour..?
I never liked eggplant until I had it at a Chinese takeaway, cooked well with garlic and a little soy. But my tip for at home is cook it for at least twice a long as you think you should. I can't stand the texture of it still has any bite to it. You might like to wrap it in tin foil whole and pop it in the oven for 40 mins. The insides come out almost like a dip.
Eggplant, known as aubergine outside of America and as I can gather, NZ 😀The eggplant variety actually looks like an egg because it's white and in the shape of an egg, which most aubergines are not! A great vegetable in the Mediterranean cuisine, and absolutely delicious. If I may give you my favourite recipe (I'm a retired chef from the South of France) : cut the aubergines in thick slices (one centimeter), salt them both sides and let them get rid of their water for an hour, dry the slices on paper towel, then fry them in a pan both sides in olive oil, leave them to cool and then make little burgers with one slice bottom, then a slice of fresh goat's cheese, a slice of tomato, half a basil leaf and another slice of aubergine on top. Put all these on a plate, with a drizzle of olive oil and pepper. It's fantastic
5 to 6 minutes each side? Nah! That would be completely burned and enedible. You don't want them to be burned, just fried until golden, they must be soft and tender in the middle. You can turn them a few times so that you get the right colour.
@@ziggybender9125 Interesting conversation. I just checked the video you were referring to. I can imagine the bitterness of the produce when fried as black as he does. A matter of taste perhaps? Try it my way, you'll see 😀
@@patrickdemarcevolThere's no other vegetable or meat suggested to cook this way with. With specifically Eggplant it doesn't get a bitter burned taste, rather a caramelized taste that gives a lot more depth to the flavor while the middle remains nice soft texture. It would only take you a few extra minutes to just try it for yourself next time. Sonny in that video has high end restaurant experience, I wouldn't knock it till you rock it.
Eggplants are awesome. Its very easy to grow and usually i pop them in the oven (or on the grill) sometimes with garlic until its deflated and mushi, when its colds you can peel it and mash it add thini ,lemon, salt and pepper . Its kind of a spread/salad . Also just fried Eggplant is awesome as a topping to a pita .
Sorry for being a bit late, but eggplants are amazing & a staple of middle eastern cuisine! If you love fermented foods, I highly recommend syrian Makdus! It’s basically boiled eggplants that you stuff with a mixture of crushed walnuts, peppers (usually chilli peppers but you can use bell peppers if you don’t like spice) & garlic, then you drown everything in olive oil & let ot ferment for at least a week & then you have the best breakfast food food ever on a summer morning! (As long as you’re ok with the garlic smell 😅) It’s definitely one of the most laborous recipes & you need to make it in bulk for it to be worth the effort, but I’d say it’s worth it 😁. But yeah! Hope you like it if you try it! (Also please look up a proper recipe because I’ve overlooked many steps)
I enjoyed this type of format very much. My favorite way to prepare eggplant - specifically the slim type - is to boil them first. I prefer to peel them first but some do it after boiling. (Leave the stems on) After they have cooled flatten them gently with a fork. Dip them into some beaten eggs and cook them in a pan. I like to flavor some olive oil with scallions before cooking the eggplant. I’ve also cooked them in a little coconut oil.
For eggplants, I think the biggest mistake people make is not cooking them enough and they end up a bit rubbery and stink. You need to REALLY cook them down to unlock the sweetness. My favourite (easy) method is to grill them on the barbie. Cut them lengthways about 2-3 Cm in thickness. Salt them and let sit for a half hour. No oil yet! Just salt and time. Then lay them on a very hot well oiled grill Cook them until they are what I call 'golden black'. Thick black grill marks and deep golden brown in between. You won't overcook them as quckly as you think so don't hold back on colouring them, this is what makes them sweet, a bit like caramelising an onion. When you're happy with the colour, set aside and let them cool for a few minutes. Then generously drizzle your best extra virgin olive oil all over them. Grind some pepper over them, chuck some chopped parsley over them, and you're done. This also goes great with other herbs, olives, capers, tomatoes, garlic, etc.
I'm always impressed when you show off your garden, and your exotic plants you grow and eat. It's Very inspiring! Thanks for sharing your hard work to the world man❤
My dad has always loved growing chilies but has never quite been able to nail down the best methods for keeping them going and getting decent yields. A video on your reapers and such would be a great help. Love your work Kalem! Thank you for continuing to inspire so many of us to pick up a trowel and get our thumbs green!
Here is the recipe of a traditional Romanian eggplant salad that I like a lot. (chat gpt helped me translate and format it, but I checked it to be sure and it's accurate). **Ingredients:** - 3-4 large eggplants - 3-4 tablespoons of mayonnaise - 2-3 cloves of garlic, minced - 2 tablespoons of extra virgin olive oil - Juice from 1/2 lemon or to taste - Salt and freshly ground black pepper, to taste - Optional: a few sprigs of finely chopped parsley for garnish **Instructions:** 1. Wash the eggplants and pat them dry. 2. Preheat your grill or oven to medium-high heat. 3. Cut the eggplants in half lengthwise. 4. If using a grill, place the eggplant halves directly on the grill grates, cut side up. Grill for about 15-20 minutes, or until the skin is charred and the flesh is soft, turning occasionally for even cooking. 5. If using an oven, preheat it to 400°F (200°C). Place the eggplant halves, cut side down, on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the skin is wrinkled and the flesh is tender. 6. Once cooked, remove the eggplants from the grill or oven and let them cool slightly. 7. Using a spoon, scoop out the softened flesh from the eggplant skins and transfer it to a mixing bowl. 8. Mash the eggplant flesh with a fork or potato masher until it reaches your desired consistency. 9. Add the minced garlic, mayonnaise, olive oil, and lemon juice to the mashed eggplant. Mix well to combine. 10. Season the salad with salt and pepper to taste. 11. Let the eggplant salad rest for at least 30 minutes before serving to allow the flavors to meld together. 12. Optional: Garnish with finely chopped parsley before serving.
What I would do or anyone in Bengali families do is tempura battered eggplant you can season them in various way with tandoori spice or curry infused battered eggplant or you can sauté them with onions in oil, turmeric, cook them, then put coriander at the end and have them with rice, trust me, you'll be surprised... I hope this helps hun and thank you for showing us your videos they are great to binge watch 😊😬
I love this type of video. Watching you gather, taste and talk about the different foods was glorious. Also, I got to hear about a lot of foods that I have never heard of.
Hey Caleb, awesome vid, first time I tried eggplant was like a lil burger. Slice in rounds, fry until soft, maybe search up how long to cook for. So these are like the bun with cheese and tomato in the middle. Sprinkle with salt. Very tasty
Always a Highlight when I see your videos pop-up, I love how you grow things but don't actually like eating them....Keep doing what you are doing, it bring enjoyment to loads (100% defo me).
Dyk the toothache plant's leaves are also edible, tastes refreshing and less tongue numbing. Its delicious in salads, chutneys and NE Indian dish like Singju. Btw the flowers can also be dried and used in recipes and also in flavouring chilli flakes and powder, when made the right way it really tastes O-so delicious 😋
You can make pasta alla norma with eggplant! Or fry them up and put them on pizza! If you fry them it's important to salt and press them thoroughly to release the excess water. Anyway, great video!!!
Absolutely Yes!! Can't wait for the tamarillo video as well. I've got 18 little trees I grew from one store bought fruit. I've been giving a few to my neighbors as gifts ... Also an update on the white sapotes would be awesome.. Howdy from Texas 🤠
Kalem ... do you have a roadside stand? Seems you have so much produce at times, you must sell some at local markets or give away to family and friends? Fresh produce and a great variety!
Awesome what kind of plants you grew in your garden! Like your other videos it's a nice inspiration 😊 Also i had a good laugh at 6:00 My mind is ruined by the internet.😂
Love these videos of yours. I like to stay with you on your jorney building your garden and food forest. Great to see you now reaping the rewards. Looking good. 👍
I'm definitely interested in the tamarillo video once they are ripe! Just started growing a few varieties in my backyard garden but they are still too young to fruit.
You can also roast eggplant on the grill in its own skin Which could you mash it up and add it to hummus I make Bubba Ganoush or you can grill it partially cook it and add it to spaghetti sauce It's a good way of substituting eggplant for meat if you're like a meat sauce but you don't want the meat you can use the eggplant which will thicken up the sauce quite well but you do want to skin the eggplant after you rose the seed basically roast it open it up scoop out the insides you'd also put them on skewers like kebabs and grill them that way Put a little teriyaki sauce on them or light soy sauce can you make eggplant farm Could they plant in the thin slices If they're fat cut them fat wise if they're long cut on lengthwise Blanche thumb for about 1020 minutes tops It's a little soft and layer them into your Parmesan or lasagna even you can make a point lasagna. of these recipes give you some good ideas for what you can use eggplants before
should be fine on the roselle, they can't form flower buds till the days get under 13 hours long but once that happens you get production very quickly and generously! I turned my harvest into a jam last year that was lovely. the eggplant, I always thought I hated eggplant because I found the texture revolting. turns out that I'd only had eggplant that (for me) was terribly horribly overcooked. I barely blackened some largish chunks on high heat before putting them in a curry with a lot of other veggies and they worked great like that! and so then tried the pasta-substitution approach with the same barely-browned approach and quite enjoyed it too. this year I also want to try the Italian pressed and pickled slices approach.
Love these videos man, I'm from Tasmania with a pretty similar climate to yours I imagine so it's an inspiration to see what you can do. Id be happy to do half as well as you one day 💪
