The Eggplant cookbook

The Eggplant Cookbook [Norma Upson] on leondumoulin.nl *FREE* shipping on qualifying offers. Advice on growing, selecting, and preparing eggplant.
Table of contents

Thanks for your kind feedback, Lulo! Leeks, zucchini, cabbage, onion, anything is okay but not leafy vegetable as they get wilted too fast and miso can be too overpowering. Idealy something that soaks up the flavor would be nice option, like zucchini, firm tofu, along that line. You did it again, Nami! This was a perfect way to use it up and my year old mother said that it reminded her of the eggplant with miso that her mother made for her when she was a child. Thank you for continuing to share such wonderful recipes. Thank you for sharing it with me. Thanks for the good and easy recipe.

I accedentally used zuchinni in stead of eggplant but that worked as well and was surprisingly flaverfull. Thank you for trying this recipe! It works perfectly as well. Thank you for your kind feedback. You can replace it with onion, leek, shallot too. I have just made Miso Pork and Eggplant. So delicious and easy to make. This dish is set to become a regular. Thank you so much for your kind feedback. Thanks for this recipe Nami! I was so excited to try this out and it did not disappoint! My daughters ate the eggplant without complaint, which I consider a success.

Will try adding zucchini next time. Thank you for your kind feedback! I had a lot of Japanese eggplants in my garden and decided to try this recipe. My husband and I loved it! I will definitely make it again. I also made the spinach gomaae as a side dish, which had a really nice toasted sesame flavor. Since chilli bean paste is salty, how should I alter the amount of the other seasonings if I will like to add it into the recipe? You can definitely check the flavor before combining the sauce with ingredients. Print Recipe Jump To Recipe. Miso Pork and Eggplant Stir Fry.

Gather all the ingredients. In a small bowl, combine 2 Tbsp miso, tsp granulated sugar, 1 Tbsp mirin, and 1 Tbsp sake and mix all together until miso is completely dissolved. Add 1 Tbsp soy sauce and 2 Tbsp water. Mix well and set aside. Slice the garlic clove and ginger thinly. Add the oil in a frying pan over medium heat. Cook the garlic and ginger until fragrant. Add the white part of negi and pork. Add the sauce and lower the heat to medium-low heat. Cook covered for 5 minutes. Enter your email address Sign up and receive the Just One Cookbook email newsletter.

Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. I will be using liquid aminos to make this recipe tomorrow to go along with my vegan quiche!

I will definitely let you both know how it goes! Thank you Dana for such awesome recipes time and time again! Amazing work all around everyday, Dana!! I made this minus few ingredients and I marinated it for 4 hours and dehydrate the eggplant for 10 hours. I will try your recipe this weekend and let you know. I put the picture on my instgram. OMG you have just blown my mind. I have to try this, this weekend. I never would have thought of eggplant. I cannot have eggplant but I will try doing it with zucchini. Zucchini make nice crisps eggplants do as well but they also go chewy like bacon.

Fruit blended comes to mind? I cant wait to find out if people are liking this, we have eggplant sortages here due to failed crops. Yep our egg plants, courgettes, peppers etc are rationed, tough times! Have you ever tried shiitake bacon??? All it needs is EVOO, salt and pepper at for about 15 minutes. Could you use something else in its place? Liquid smoke is simply distilled from smoking wood.

Wood smoke and water. Commercial products sometimes also include vinegar, molasses, salt and caramel color. You might find it on YouTube. Destiny collides with my package of thinly sliced eggplant, waiting for a reason for being. I am Australian and got it from BBQs galore but you can also buy it online.

Some of the specialty supermarkets may stock it in their sauce ir international sections. What, exactly, is in liquid smoke? I only ever heard of it once I moved here to Canada. Do you think it would work with zucchini or is the water content of that too high? I would sprinkle kosher salt on the zucchini slices and let them sweat for a little bit. Then I would dab the water away with a towel and wipe away the salt. Then proceed with the recipe. Should reduce the water content. Have been eating crisp eggplant since childhood and love it.

Bread should be toasted before making this sandwich. That sounds amazing Moulitka! I have an eggplant in the fridge…I know what I am making for supper. How did you get the eggplant crispy. Very limp It was not crispy at all. I think it would have been good if I could get it nice and crispy. I thought about frying it after baking it. I had the same issue today. See if that helps. Sounds like a good idea. Let me know how that works. I thought about not even baking it first, just frying in the cast iron. Frying it did crisp it up.

However, it did quickly burn in spots too. Overall though, much better. I used liquid aminos and it was delicious! I tried the same sauce with portobellos thinly sliced and that was amazing too. I used convection and did need to increase temp for 5 additional minutes to to add crispiness to the eggplant. The whole family enjoyed our BLT night! I usually have to put the broiler setting on my oven for a few minutes due to high altitude as well.

BUT I just wanted to tell you that it looks amazing and you are absolutely brilliant. Not sure if this was asked yet, but what kind of liquid smoke? What would the best approach be to cook? Just bake for a little longer!

Eggplant Cookbook Classic Contemporary Recipes

Convection just speeds the process. Thanks for the honest feedback. Next time you can try omitting it! It does not have an artificial taste. I noticed that the market has 3 flavors of liquid smoke. Perhaps the flavor you used was not the best one for the bacon flavor profile. Fortunately, Liquid smoke is not artificial as it is made from real smoke!

Not saying it does not taste artificial, but it might be a mind over matter thing? This is amazing without it! Thanks for trying the recipe before posting. The review section for recipe blogs should only include how it tasted after you make it. Sorry for ranting but I had to scroll past 20 posts before I learned anything.

I have everything to try it, even found vegan Worcestershire sauce! But first I wanted to check with you on the oven temperature. It seems so low. Can you just confirm that please?? I made this this morning and thought the same thing, after 20 minutes and almost no crispiness, I turned the oven up to and left in 10 minutes but it began to burn but still not crispy? What to do, what to do right? My oven is accurate temperature, I test it, but maybe because it is just a regular oven and not convection… please help. Hmm, so if you have convection F should be perfect, with a slight increase at the end.

Otherwise, try starting at F and slightly increase at the end for crispiness. If you cook it too high at the beginning it will burn. I did in regular oven no convection option after 20 min. I had a similar problem with a regular gas oven but turned it to after 20 min and and after it was still not crispy at 30 min. Will try again and go for more uniform cuts on the eggplant and not sure about the oven temps yet. I think the only improvement I would recommend just a technique for using a regular non convection oven.

I had the same problem! Fixed it by doing it in an airfryer. If you have one, it works really well. But the end result was pretty decent and crispy. This looks so delicious and easy! I have tried eggplant once and didnt like it but desperatly want too so Ill try this one question though, tamari? You can purchase tamari online or in most grocery stores! Additionally, you could use soy sauce as a substitute. I made the slices slightly too thick I only had a knife and no liquid smoke but turned out pretty okay anyway just less crispy I imagine.

Thanks for the recipe: I definitely sliced my eggplant thin enough, and it never crisped up. I even broiled it for a few moments, but it stayed pretty floppy. Maybe it came through more from not crossing up? And, as a reminder, it does crisp the more it cools. All of your recipes are original, delicious, and simple as heck. I have promoted your website religiously for 2 years now.

D On to the eggplant bacon recipe……. After 30 mins I noticed they were quite floppy still. So I popped them back in and increased to degrees. Took them out after another 30 mins and they are still slightly limp but now curled up on some edges and floppy. The flavor is amazing though, just wished they would have cooked up crispy. Will attempt again soon. Any clue as to what could have went wrong? I wonder if it has to do with the oven temperature question I asked Dana above.

But reading these posts I think I was right. I had the same problem. The burnt ones ended up ok tasting like a true BLT!! Going to retry with the oven temp recommendation. Slow and low is the way to go here. Also make sure each strip has plenty of room on the baking sheet.


  1. The Accidental Adventures of Dogget Mann!
  2. Baked-Eggplant Parmesan.
  3. Thank You for This Food: Action Prayers, Blessings and Songs for Mealtime: Action Prayers, Songs and.
  4. Walking A Mile In My Shoes (A Spiritual Mediums Journey Book 1).
  5. Please Join Us in the Fight for a Cure!

It says on the bottle that it contains wheat. The recipe and the idea of using eggplant for bacon is fabulous. What would be the substitute? I live in Australia.


  • Java: The Good Parts: Unearthing the Excellence in Java;
  • Cuba and Its Music: From the First Drums to the Mambo?
  • Love and Other Surprises;

    • My local cruelty free store stocks liquid smoke, but there are two kinds Hickory and Mesquite. What kind of liquid smoke would you recommend for this recipe, and would it be suitable for the other recipes? Hickory is a good all-round wood that produces a sweeter fragrant smoke. Mesquite produces a very strong, distinctive smoke. I think both could be used, just depending on what flavor appeals more to you! I made this today! Have you ever tried doing it in a dehydrator? If you give it a try, report back on how it goes!

    Thanks for being a fan! But it was still super tasty on wheat bread with vegan mayo and basil. The marinade was so good and bacon-y that I made an extra batch and used it on tofu, which made an awesome blt. This was a total disaster for me, which is the first time ever this has happened with one of your recipes! I cooked for almost an hour, never ended up getting crispy. I raised the temp to for the last 15 mins or so. So if you have convection F should be perfect, with a slight increase at the end.

    I definitely did all of this- lots of room, started st the lowest temp….. Started at , up to after most of the prescribed baking time, then for the last 6 minutes. I think I found the problem that many are having. The first batch I made, I dipped the eggplant in the spice sauce.

    It was hard to not jump in after it myself, it smelled so Divine! While that batch turned out incredibly flavorful, the strips were soft and limp and the flavor was pretty intense, even after doubling the baking time. Then I re-read the recipe and the comments, and wondered if the problem might be too much sauce? Perfect flavor, perfect texture — stiff and crispy, yet with just a little give.

    Hello- what a great idea! I was just wondering if liquid smoke was bad for you? Really looking forward to trying this. I also had issue with a lack of crispness using the convection oven and the temperature guide you recommend, but as one other reviewer mentioned, I did toss the eggplant strips into the marinade and then laid them out on the parchment paper. Next time I will baste them instead and see how that goes. The liquid smoke was interesting, but a little strong.

    Will probably cut back on that next time, too. To clarify, it will not be stick straight and crispy like a cracker right out of the oven. But it will become dried out and, after cooling for 5 minutes out of the oven, should be crispy! I made this this morning — am still working on it, in fact. Has anyone but me had a problem with it NOT crisping up? My slices are really thin — not sure what the problem is. Yes, the stove is on! I baked it for well over an hour. It would definitely substitute for bacon on a BLT and be really good, just no crisp.

    Personally, I loved this recipe. I dried out the eggplant first, with the strips on parchment in the convection oven at , for about 20 minutes. I let cool, then put the marinade on, and back in the oven.

    Customers who bought this item also bought

    I thought it was amazing, and that the secondary flavour was eggplant. Ugh, so I slopped a bit more marinade on them and popped them back in the oven. Would totally have loved this with pancakes, or in a BLT. Thanks for the recipe! This is genius, but I think I can see why so many people are having problems. First, if you try to slice the eggplant with a knife you are doomed. And this is coming from a chef who can cut anything with her eyes closed. Eggplant is just too spongy overall to make into nice, neat, even, THIN slices. Use a mandolin or even a vegetable peeler. Also, I recommend that people stop being impatient!

    My first batch was delicious, but not crispy due to hand-slicing. My second batch, I got them nice and thin and it took a good 40 minutes, maybe a little more, til they got crisp. And when they did? BOY I was a happy customer! Eating a BLT right now as a matter of fact: So, to everyone who is having trouble! Bumping up the temp is just going to cause our eggplant to burn!

    I did mine at for roughly minutes in a really old oven and they are sooooooo goood. Love you guys eternally, and you are my inspiration as I start my own food blog! Hey there, I made these last night and then a second batch this morning. Thank for the recipe. I just wanted to add a tip to those without a convection oven. I baked for 50 minutes at degrees and let sit in the oven until completely cooled. Worked like a charm! Oh and just use the whole eggplant! I found this recipe to be delicious and satisfying.

    I read through all the comments and questions first and attempted to deduce what would be the best cooking method for my oven. I actually used a round aerated pizza baking dish lined with parchment to attempt to get them to maximum crispiness and I will say it worked quite well. I do not have a convection setting on my oven so I baked in gas oven at for 50 minutes. I managed to get the eggplant cut quite thin and these are super crispy and tasty. I will say that I agree with others.. If you strongly dislike eggplant this recipe may not be the one for you.

    Thanks for the recipe, Dana, you nailed it again!

    Easily Read Documents Online

    These did not crisp up for me, but I wonder if I should have used a different oil. However we fried them quickly in a pan and they turned out great! This is a brilliant recipe! Tried this recipe and it worked really well!

    Easy Eggplant Cookbook Chef Maggie – cbahk

    Time and temp that you recommended were perfect. My meat-eating friends were even impressed, we made it for BLTs. Will be making this again, thank you Dana! Thank you for taking the time to develop this recipe Dana! I may leave out the liquid smoke next time; that flavor may not be for everyone. For those looking for tips and tricks… I used a mandolin to slice the eggplant, brushed on the sauce, baked on a parchment lined baking sheet in a non-convection gas oven at degrees for about an hour but I like my bacon very crispy and not chewy , and cooled it on a wire rack.

    It turned out great! I also had the same problem with the eggplant not crisping up following the timeline and heat setting that Dana provides in the recipe. I tried it both on convect and regular and found that after 30 minutes it was still super floppy. The good news is….. I increased the heat to and cooked it for about 20 minutes longer 50 minutes total cook time. After about 20 minutes I opened up the oven door and voila…crispy eggplant! I also recommend just slicing up the whole eggplant and making one batch right after the other.

    Just depends on your tastes though. I made this along with the aquafaba mayo and had a BLT. This combo definitely hit the spot and fits the comfort food bill perfectly for me. I just made this and it turned out great! I made two trays at once so I bumped the oven temp up to and baked it 15 mins longer.

    If anyone is having trouble with crispiness, I would suggest sweating out the eggplant first. Salt both sides and let it sweat out for about 30 mins and pat dry! Just be careful about your salt levels in the marinade. Salt each side of the slice! I sprinkled salt on the eggplant slices and let them sit for 20 minutes to take out some of the water. Rinsed and patted dry. Then, brushed the sauce on.

    I baked on wire cooling racks. Followed your baking instructions. All worked quite well. We had BLTs for dinner. Thank you for the recipe! I dont know why, but My bacon never got crispy: I used the link to purchase the vegan Worcestershire sauce. I read the ingredients though it is vegan, it is not a gluten free item. Was there another product that was GF? Hi Dana, I bought your cookbook a few weeks ago and been using it ever since.

    My family is loving all these recipes.

    Meet the Salad You'll Be Making All Summer Long

    He had a kidney removed from cancer and also has melanoma stage one. With this new way of cooking and eating he lost 10 pounds and loves all this food. He is not ready to be a vegan but these recipes are a good start and better then eating all of what he is use to. Everyone comments not only how it taste but also the presentation.

    So cranked it up to Time to get serious. Crank up the broiler. After nearly 10 minutes like that I had some burnt edges and the rest was still a soggy piece of vegetable. Maybe we can still get something like bacon. To me it tasted a whole lot more like BBQ eggplant than anything bacon-like. The true test was my vegan teenager. I made this and after 40 minutes at F — F had soggy eggplant bacon.

    That way — no concerns about burning and delicious crispness. I just cooked a batch at convection for 20 min, flipped them, and cooked another 10 watch for burning towards the end. They came out perfect! I also marinated beforehand for about 30 min in a double batch of liquids. This was so good. My wife and I were picking at what we could. Eggplant, lettuce, and tomato! Would love to see your variation of something like that.