Rhubarb & eggplant

[jebjow2]

I went out on a limb and purchased some rhubarb & eggplant and now I have no clue what to do with them !

I'm on induction, so keep that in mind. Any ideas would be greatly appreciated!

Jenny

[atkinsgal08]

Re: Rhubarb & eggplant

Have you checked the recipes here? or Linda's website?

[pstansel]

Re: Rhubarb & eggplant

Rhubarb i cut into bite size chunks and sautee with a nice chunk of butter until soft. Then add a little cinamon or a sweetener depending on my mood. It cooks WAY down though so measure before cooking!

[jebjow2]

Re: Rhubarb & eggplant

I haven't checked the recipe's YET... just wondering if anyone had any personal reccommendations.

[pstansel]

Re: Rhubarb & eggplant

Eggplant cut into 1/4 inch round slices. Beat an egg with some nutmeg (a couple pinches, maybe 1tsp). Dip the slices in the egg mixture and cook in a frying pan on medium heat. Couple minutes each side until it is the firmness that you want.

[not2late]

Re: Rhubarb & eggplant

For rhubarb, I slice it thinly. Then I put it in a baking dish, set some fish fillets on top, salt/pepper/herbs, cover and allow the fish to cook until it's done. The rhubarb disintegrates into a sauce----similar in tartness to lemon juice, but it has more body than lemon juice so you can spoon it on your fish. A bit of butter swirled into the sauce adds richness and somewhat tames the tartness.

I also cut and freeze the rhubarb for use as a cranberry sauce subsitute for Thanksgiving, or as a sauce for pork (roast or chops).

Eggplant.........

In the Side Dish Forum, there is a recipe for eggplant by vjosie. It's basically eggplant dipped in beaten egg whites and fried. It's very good.

Eggplant is also a veggie that you can slice into french-fry pieces, and deep-fry until crispy. It won't taste like a potato, but it has that type of shape and fried flavor.

And there are other eggplant dishes that cook it together with tomatoes......The easiest eggplant dish is an oven ratatouille (sp?). anyhow, you cube the eggplant, along with tomatoes, onions, green beans, sweet peppers. Toss with olive oil, and roast in the oven until it is all browned and cooked through. Remove from the oven and stir in a combo of freshly minced garlic and herbs (thyme, rosemary, parsley, etc.) Stir in some more olive oil. Serve hot, warm, room temp or cold as a side dish. And the cook veggies can also be used as an omelette filling, a stuffing for chicken or fish, or add some chicken stock and have it as a soup.

[jebjow2]

Re: Rhubarb & eggplant

Oooohhh... Ratatouille soup! That sounds good. So does dipping the eggplant in eggs and frying. Yum. I'll have to experiment tomorrow for lunch.

Thanks again. I'll let you all know what I think.