By all means post what you want I don't own the place.:lol:
Worth

Thanks everyone for sharing your experience, guilty as charged. The lack of liquid in the material probably contributed as well.

Here are some of the ingredients of what I started with, the base for my eggplant appetizer
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And this for another batch of salsa

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Here's the eggplant dish prepped for the oven

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Before and after

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Here's the salsa bubbling away
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The end product. Cans on the right are the eggplant dish, you can see the empty space on top, jars lost much of their liquid. Stuff still tasted pretty good :yes:

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what do you do with the eggplant? I have 4 plants in the garden and have yet to cook one. I usually just pick them and take them to farmers markets but the last two are Saturday and I will still have plenty to use up or throw away at some point which is wasteful to me.

...double post sorry

Fried eggplant is the bomb.
Worth

Taboule what is your altitude.
Worth

I really am thinking about pulling the trigger on a new All American 30 quart canner.
This will bring me up to 4 pressure canners in my "collection".
Right now I am getting a costumer base with my pickles, everyone loves them.

Worth

Carolyn, don't know if this would appeal to you, but I love dehydrated eggplant slices. A friend who dehydrates everything he can get his hands on had some. Tried it and liked it. You could put spices on them too.

I did tomatoes for the first time this year... eggplant would be just as much a "well we will try it and see" experiment. Peel it? I am assuming.

Fried or dried?

Worth

dried. dehydrated in the food dehydrator.

I would peel it myself.
Not a fan of eggplant skins.

Worth

[QUOTE=clkeiper;666071]what do you do with the eggplant? .[/QUOTE]

Carolyn, Where would you like me to start ;-)

1) How about the beginning, with Worth's starting of this thread, and his comment herewith

>>> Fried eggplant is the bomb.
Worth
>>>

That is probably the simplest and my favorite recipe. slice eggplants 1/2 in thick, leave skin on, longitudinally (length wise). Salt and let drain/ooze some water, either on a paper towel/paper plate, or in a colander. Pat dry then deep fry in oil -plain, no bread crumbs, or flour, or nothing else IMO. Remove and pat dry again, or let rest on rack. When cool to eat, enjoy with pita bread (another dash of salt if needed.) Skin is super easy to remove (it peels right off) if undesired or tough.

Salting and draining the EP is a common technique that causes it to lose some of the bitterness (if any) and water and its propensity to absorb oil. I don't have the scientific proof or evidence, YMMV.

2) Alternate: instead of frying, same technique can be used for grilling. After prepping eggplant (slice, salt and pat dry,) brush with EVOO and grill. Consumption method can be the same as above, or use your creativity.

added>>>>>

In the above 2 recipes, by leaving skin on, it hold the soft and mushy meat of the EP together, until it is devoured. If cutting the EG into small pieces, remove skin unless it is soft and/or you like it.

to be continued...