Marinated Eggplant


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Will your children eat eggplant? Will you? Eggplant can become quite flavorful if marinated.



Work in the garden carries on towards a goal. Wish that I knew how that goal would evolve, but I am moving forward. I have been pruning, fertilizing, and transplanting. All in the hopes of being able to relax in the garden. I have been enjoying myself in that space, but maybe I need a bit more patience. The vegetables are coming along. The harvest looks quite good, if only I could stop my youngest from harvesting before the vegetables are ready. Baby eggplants appear to be on her agenda. I have never had a problem with the kids eating eggplants. Harvesting them just before cooking removes the bitterness problem. However, I know that eggplants are not always a favorite.

   I love marinating vegetables. My older daughter loves pickled vegetables. Pickling takes a bit longer, but both methods add richness to the vegetable. When on lovely large element escaped Sakura’s grasp, I had a wonderful Japanese eggplant in my possession. I wanted to feature this in a meal, but I decided against a vegetarian  meal (mainly because I had brined chicken thighs ready). Marinating eggplant is a good way to introduce eggplant into your diet, but the marinating technique can be used for many vegetables.
   I steamed the eggplant briefly, about five minutes. Steaming is not the only method I have used though. When I feel like skipping the steaming, I boil the eggplant in the marinating liquid. I have not noticed great taste differences, but you may be changing the flavor of your marinade with the boiling method. For the marinade, you can be creative. Making a good stock can be a marinade. For eggplant, I usually mix soy sauce, vinegar, sugar, water, and crushed garlic. If the marinade fits your taste, then it will be good for the eggplant. Since the soy sauce has salt, I do like to add black pepper and sumac to the marinade. Other times I change the favor by changing the spices or adding herbs. Basil goes well with this marinade for eggplant. I find that placing the hot eggplant into a marinade infuse the flavors within an hour. The eggplant can be served hot, warm, or cold.
   The soy sauce marinade works well, but I have substituted tomato sauce. I focus more on Italian seasonings when using the tomato sauce, but I have also gone in a Mexican spice direction. I love going spicy with these marinades, but the children do not care for that. Since my jalepeno bush has been vigorously producing, I slice that pepper to top the eggplants. For the children, I add green onion or a herb. Any flavorful liquid would do. I wonder how marinating eggplant in a juice would be. The children may be happier. Maybe I could go with eggplant marinated in orange juice and cilantro?

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Greetings

This site came out of my desire to write about my love of gardening, but also to connect it to my knowledge derived from home inspections. That is why I tied it to the home inspection site.If you have questions, you can email them to me (frank at yourhoustonhomeinspector.com). For home inspections, call 713.781.6090.
Happy gardening, Frank

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