Tomatoville® Gardening Forums - View Single Post - Eggplants that do not soak up so much oil?

habitat_gardener · December 21, 2009

I know what you mean about the oil. I don't cook with oil, and the last time I ordered eggplant in a restaurant it was made with so much oil that I felt a little sick afterward.

I always make eggplant by slicing at least 3/4 inch thick, then baking in the oven until it's soft. I don't add any oil or salt. Often I make baba ghanouj with baked eggplant, by adding lemon juice, garlic, and sesame paste (tahini). It's like hummus, but with eggplant instead of garbanzo beans, and is used the same way, as a sandwich spread, dip, etc.

December 21, 2009	#6
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,540	I know what you mean about the oil. I don't cook with oil, and the last time I ordered eggplant in a restaurant it was made with so much oil that I felt a little sick afterward. I always make eggplant by slicing at least 3/4 inch thick, then baking in the oven until it's soft. I don't add any oil or salt. Often I make baba ghanouj with baked eggplant, by adding lemon juice, garlic, and sesame paste (tahini). It's like hummus, but with eggplant instead of garbanzo beans, and is used the same way, as a sandwich spread, dip, etc.