Using no salt, oil, vinegar, herbs.
Has to be vegan friendly, and include no cooking of any kind.
Help?Does anyone know of any good recipes including raw eggplant?
take an eggplant, cut it in half (hot dog style) but not all the way. stuff it with veggies or something else you prefer and bake it until crispy. amazingly, tastes good with spicy sauces.Does anyone know of any good recipes including raw eggplant?
Eggplant, like the potato, is one of the few vegetables that does not taste good raw. I can't imagine a good recipe for raw eggplant especially one that would exclude salt, oil or any herbs. Since I eat mostly raw veggies and fruits I tried putting chopped raw eggplant in my salad once. I ended up picking it out. Good luck with this.
no salt, oil, vinegar, or herbs? sorry baby girl, in order to taste good, i need some seasoning.
Yes, Take one large eggplant, lift it up to your face, and bite it
Eggplant Lasagna
1 medium to large eggplant
2 cups water
1/4 cup nama shoyu, or tamari sauce
1 tsp. sea salt
Cut eggplant thinly lengthwise. Marinate in water, nama shoyu, or tamari sauce and sea salt for at least 2 hours, and up to 12 hours. Dry the eggplant slices with a paper towel. Prepare the following in separate bowls:
1 cup tomato sauce (can be made as shown in spaghetti bolognaise recipe)
2 cups shredded zucchini
a few slices of red onion
Cheese sauce:
1/3 cup tahini
1/3 cup olive oil
2 Tbs. nama shoyu, or tamari sauce
Mix together in a bowl until smooth. Create different layers, alternating: Eggplant, tomato sauce, shredded zucchini, cheese sauce, eggplant, tomato sauce, etc. Finish with shredded zucchini, and decorate with a few slices of onion.
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';Peel eggplants and remove the flavor of the peel first, pound all this, and put into a kettle a spoon and a half of oil, two of murri, pepper, caraway, well-crushed onion, and salt. Put it on the fire and when it has boiled, throw in the crushed eggplants and stir it little by little, and when it is done, cover it with eggyolks and cover the whites with nut crumbs, and when it is put into a dish, sprinkle it with pepper and cut rue over it.';
I used one somewhat small eggplant, and as I have no large mortar I diced it small rather than pounding it. Reading ';tablespoons'; for ';spoonfuls'; in the recipe, I heated the oil in a frying-pan, added half a minced onion, and fried it briefly before adding half a teaspoon each of pepper and caraway, then the murri and eggplant. I then covered the pan and let it cook, on a medium fire, until the eggplant was tender. I then mixed in two eggyolks, then the eggwhites, and the third part of a cup of chopped cashews, and as soon as the egg was cooked I served it, sprinkled with pepper on the plate.
The combination of caraway and murri doth most wondrously draw forth the waters of the mouth, but neglect not the sprinkle of pepper at the end. I have also made it without eggs for a friend who cannot eat them; this way it sticks together less and must be eaten a morsel at a time, but it is still good.
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';Divide medium-sized eggplants and fill the cut with salt to remove any bitterness they have, then boil them until they are cooked, take them out and place them in cold water. Then take a bud of garlic, clean it and pound it in a mortar with a little salt and cold breadcrumbs, a little sifted flour, a little steeped murri and another little bit of cilantro juice. Then press the water out of the eggplants and take out all the greasiness and seeds inside them, and add to the contents of the mortar good pepper, canel, and powdered lavender. Combine six eggs, or as many as suitable, with all this, beat it very well, and remove the yolks from the eggs. Then stuff [coat] the eggplants with this, and save some of the stuffing. Then cover it with flour and place it in sweet oil until it is browned, boil eggyolks and also fry them a little, then arrange the eggplants in a dish covered with citrus leaves, and pour the stuffing over all parts of the dish, cut the eggyolks and dress the dish with them, with buds of citrus, mint, and rue, then sprinkle with extraordinary spices and present it.';
As a side dish for my household at a War, I made this with four eggplants, a dozen eggs, a cup of murri, and six cloves of garlic (all I had). Slice the eggplant crosswise into rounds less than an inch thick and boil them in salted water, but not too long (see the next recipe). Meanwhile, mix the garlic, breadcrumbs, murri, flour, cilantro juice (I grind chopped cilantro in a mortar with a few drops of water), black pepper, cinnamon, and lavender (also ground in a mortar) in a wide dish. When the eggplant slices are done, take them out and put them in cold water, while thou dost separate the eggs, gently placing the yolks in boiling water so they do not break (thou canst use the still-hot eggplant water for this), and beating the whites together with the spices. Drain the eggplant, take the boiled eggyolks from the water with a slotted spoon and brown them in oil; then press the water out of the eggplant slices, dip each in the breading mixture, and fry it likewise. Serve the eggplant topped with the re maining breading and garnished with eggyolks. I had no citrus leaves, but rather used orange segments, which form a delicious contrast with the still-hot eggplant. Reactions were mixed: some who despise eggplant liked it, and some who love eggplant (but had never had murri) despised it.
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Take the sweetest of them and split in strips crosswise and boil at a gentle boil; then take out of the water and leave to drain and dry a little; then take white flour and beat with egg, pepper, coriander, saffron and a little steeped almori; then it is like thick soup, put in it the eggplants and fry with oil in the hot pan; then brown them, put them back and return for a second or third time.';
To feed one hungry person I used one eggplant, three eggs, half a teaspoon each of pepper, coriander, and safflower (I would use less were it saffron), and perhaps the fourth part of a cup of murri, all this thickened with several spoonfuls of flour until it was indeed like thick soup. I dipped the eggplant pieces, boiled as in the previous recipe, in this sauce and fried them in oil, removing them to a serving dish and pouring the remaining sauce over it. It is important not to overcook the eggplant; five minutes is plenty, else thou wilt have eggplant mush rather than eggplant pieces. It is likewise important to drain the boiled pieces thoroughly (I let them stand out for half an hour, then pressed them between two wooden boards), else kitchen and cook will both be covered with spattered oil by serving-time! The dish is reasonably tasty, but some may have trouble with the raw eggs in the sauce; if the yolks be objected to, they may be boiled separately as in the previous recipe and used as a garnish.
You really shouldn't eat eggplant raw, as it contains solanine, and can and usually will cause a very upset stomach, possibly diarreah. Sorry, if you're a raw foodist, eggplant isn't for you. But, if you're looking for a good vegan recipe for it, you can take a good ripe eggplant (purple, not green, white's good too though), cut it in half lengthways, scoop out the interior leaving skin intact, chop it somewhat finelay with 1/4 of a green bellpepper and 1/4 of a red bellpepper, 1 tsp minced garlic, 1 tbsp minced onion, 1 tsp of salt, 1/2 tsp of lemon pepper, and fresh basil. Chop it all up, mix about a tbsp of olive oil (or better yet, flaxseed, it has lots of omega fatty acids, and those are hard to come by as a vegan), put it back into the eggplant skin, cover the filling with breadcrumbs, put it into the oven at 350, and back for about 30 minutes or until breadcrumbs turn golden brown. Really, really good, cheap, health, and easy to make. Buy eggplants ahead of time, when they're on sale, slice in half, and freeze them.
I was a vegan for about 3 years, am still a lacto-ovo vegetarian (have been veg for 9 years) and know lots of recipes.
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