Eggplant Catalana

(115 votes)

4 large eggplants
1 medium size onion
garlic to taste
1 cup oil
1 pound fresh tomatoes
6 walnuts
fresh parsley
1 cup stock

Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.

In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant.

Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.

Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.


simply fantastic! It's mouth watering recipe!
Anonymous, Location not stated.

It was wonderful. A little on the greasy side but will try with less oil next time. To make it healthy and more Catalan-like use olive oil!
Anonymous, Gaithersburg, MD

Is it possible that we could get about how much the 4 eggplants weigh? I mean this receipe gives a chef just no clue whatsoever. Also, @ how thick are the these slices supposed to be? After all, the amount of oil one would use does somewhat depend on the thickness, as well as how many batches of egplant one will be frying, which could be a prep time issue. Finally, any suggestions on what type of olive oil one should use?
WJPowers, Waxhaw, NC

The eggplants should be medium in size for tinderness, slices should be no thicker thsn 3/4 inch and fry (saute in extra vergin olive oil.
JRM, Dallas tx

eh, JRM Dallas, is it just you or are all Americans dumb, it is 'virgin' and 'tender'
marie, Dublin

Tell it like it is, Marie! Hit him where it hurts! Pinch him on punctuation! Haze the ruddy nation that cannot spell!
john moces, Bugle, MAN

Well, gee whiz,
Anonymous, Location not stated.

Well, gee whiz,
Anonymous, Location not stated.

I find it sad that people have nothing better to do than criticize the spelling on a recipe website! I came to this site for eggplant recipes and found American bashing - and for spelling? Please! Perhaps the acquisition of a real life or maybe employment is in order, because certainly your priorities are NOT.
Anonymous, USA

Anonymous, Location not stated.

grow up - get back in the kitchen and cook. this is childish
Andrea, Location not stated.

Leave it to the Brits to leave pompous, pretentious, and condescending comments even on a recipe spite of the fact that the food in the UK is world renown for being boring beyond belief. Isn't it amazing how the
Anonymous, Location not stated.

Isn't it amazing how the
Anonymous, Location not stated.

Great recipe! Both my husband and I loved it. Thank you for sharing that with us... you made me look like a pro.
Kay, Toronto, Canada

Leave it to an American to think Dublin is in Britain.
Anonymous, Location not stated.

I was looking for eggplant recipes and found this site but the bonus was in reading the comments and enjoying some belly laughs, all before 9 am. A great way to start the day!
Diane , New Mecico

PETE, Location not stated.

I thought Dublin was in Ohio
Jed, Location not stated.

Thank you for your recipes
Anonymous, Australia

Dublin IS in Britain/UK. It's just not in England. All of the UK is technically Britain. Quit America-bashing - as if that's original.
James, Bath, UK

Ha ha ha ha ha! I agree with Diane - came here for an eggplant recipe, and came away with my laugh of the day. Lighten up, Francis! for you Yanks, and calm down, dear! for you Brits. Though I'm not sure they show the annoying Michael Winner ad in Ireland and people under a certain age may miss the Stripes reference...
Sue, London, UK

What kind of earthenware pot can be used to fry? Sorry if this is a dumb question!
Toot, Memphis, TN

lovely recipe! btw james, dublin is still in ireland... havent been part of the uk for over 80 years now lol
Anonymous, Location not stated.

I really like the recipe it is easy to make and in relatively short time too. Even better became this site when i went through the comments. It agev me a good laugh....keep on bashing:-)
rcm, Thailand

Great recipe. I also tried it with only half the oil, fresh basil and kalamata olives. Awesome!
Chef Mary, Tennessee

wow 4 Aubergines in my fridge and this is what I get! isn't the world just full of funny people! Ireland lies between you guys in the US and the little island just off our mainland Eastwards and right next to Europe the other mainland!
Sinead, Dublin - Republic of Ireland

well! take two amateur chefs, one from the root country, one from an emigrant community established approx four hundred years ago which has retained some of the flavour of the root country's original spelling system (note: this spelling system was non-systematic at the point of diversification): mix. Sit back. Watch in awe whilst spell-chicks and teacherly-types sprinkle themselves all over the mixture. Bake on an internet site at Warp 15 (opportunity for a certain sci-fi sub-culture to jump off the spice rack here and discuss the correct the warp speeds) or 81.9 gigabytes (computer geeks ditto). Result not often considered edible, but some reactions have been flavoured with amusement...
rhys, uk

The English actually cook? Really? Sorry can´t give name nor location: under US vigilance for the moment.
Anonymous, Location not stated.

Who cares about spelling and punctuation on a recipe site? Lighten up people. It's about the recipes, which are terrific! I love eggplant and am always looking for some new way to prepare it.
Anonymous, New Hampshire

I think it is quite appalling and so very American to not care about spelling, punctuation and grammar. I shall try the recipe and give my own report, perhaps not to the American audience, if I can figure out how- too Ugly!
Robert, Park City, Utah

Your recipe has brought me to tears. . .it's probably the onions!. . .and aside from six home-grown eggplants, I've got 'nationality-bashing-envy'. Please, criticise Australians - you know we deserve it!. . . and I know you want to! Like most of our countries, we are comprised of a melting pot of immigrants & others. . .& it just so happens that many of our first-generationers can't spell well . . . unlike myself hoo spills feery weell thenk ya feery march!
Helga, Melbourne Australia

Really love this receipe this is gorgeous....sorry but I cannot resist adding just one tiny comment for James....IRELAND is not called the REPUBLIC OF IRELAND for nothing. Stick to the cooking old boy!!! It is an entirely different country NOT PART of the UK. Ahem glad I cleared that up, just off to enjoy some more yummy receipes....oh was my spelling ok? :-)
Caoimhe, Republic of Ireland

pathetic.. why can't everyone just get along? you losers posting hate-comments are the reason nations can't get along. get over your nationalism...your countries people are out countries people and vice versa. end of story. (no i'm right.. NO UR NOT.. Iam!!)
Anonymous, USA

The `English` language is declining everywhere. It`s just a few conservatives who get annoyed about spelling. Don`t worry, they can`t help it.
paul, uk

Oh, and by the way, going back to the recipe - it says `drain the Aubs after 10 minutes` but it only says sprinkle with salt before this. What is there to drain? Does he mean rinse? Spelling is less important than clarity.
paul, uk

Try it and see, Paul --- ie: sprinkle aubs with salt and hey presto! 10 mins later they will be covered with droplets of water and need to be drained before use. Q.E.D. (Quod erat demonstrandum: that which is, is thus shown to be ... erm, true...) I usually leave the salt on them for 60 mins as this process softens the aubs, rendering the slices extremely pliable and ready for baking, useful in the Shepherd's Pie/lasagne type casseroles. Draining off the water after 10 mins and pre-frying the aubs before adding to the remaining ingredients takes less time, but adds more fat to the final dish. Leaving them for 60 mins is healthier, especially as increased quantities of water will be drawn out of the aubs, and more of the salt will thus be washed away from the aubs' surfaces. But it takes more time. Take more fat, use less time --- or take more time, use less fat? You decide...
Rhys, UK

Hello Rhys, oh I see ....interesting. Yes I tried the salt thing and,,,, yes those droplets certainly do appear. How does the salt do this? So what`s the reason for extracting this moisture. Would the same thing happen with other veges? Try it and see?
paul, uk

The salt is so the eggplant is not bitter. If it is not prepared right, it can have very bad flavor. This is very authentic, usually I put chicken in this too.
Maria, barcelona, Catalonia

Hello to all. There are severely distraught individuals perusing this site. My advice to them...get help, professional help.
Earthling, Earth

I was just contemplating how to teach my students about the relationship between the Republic of Ireland and the United Kingdom. You have made this easy, now I will simply take them to this sight. Anyone ever read
Bern, USA

Recipe oh yes it was good but Paul and Rhys.. wow you give brits (not Irish from dublin et al) their undeserved reputation for being boring cooks. Actually we have some of the best in the world. we dont need to put
Geoff [ a CHEF], Taunton, Somerset, near England

Eh? Geoff? What?
paulh, uk

guys, great laugh. Leave this comments on. Except, if they appear in every recipe, they'd get tedious. Anyway, a serious comment for Rhys and Maria (and to original recipe of course). In all cookbooks and almost all recipes you get this instruction on salting the aubergines (and often the cucumbers, too). I was doing that for two or three years and then just out of curiosity once I didn’t. Guess what, they were totally OK. Bitter – why on earth? (in cucumbers you might get bitter taste but it is always at the tips, so simply cut them of). I also don’t want to get rid of the moisture, I don’t like dried up vegetables. And I see no connection between demoistureising aubergines and fat content. They are like sponges and they soak up any amount of oil you give them. So for health reasons, don’t fry them but bake in pan with just a little olive oil or even grill.
Mina, Ljubljana, Slovenia

Hello! I was just passing by. Searching what to do with the eggplants I have in my fridge. I believe that was missing a comment from a Portuguese, the country is old but kind a small, so we can be found everywhere (so I agree the best way is Earthling from Earth), and because of that I can’t criticize the culture of other countries, but about the food part I can tell you this much: LETS MIX IT ALL. Many thanks to you all, for the great laughs. And another special thanks to Maria from Catalonia (referring here that you shouldn’t forget also the inner country territorial differences). By the way I’m looking for a Romanian recipe of eggplant with onions and tomatoes, it is like a paté, can anyone help? Keep it on, and sorry for my English.
Catarina, Portugal

As a grandmother with ancestors from Ireland, Scotland, England, Germany and Italy.....GEEZ LOUISE!!! I can see why they left their homelands. Go look in a mirror if you want sommething to worry about.
Mutt, North Carolina, USA

Dear one from Portugal, the Romanian recipe you are looking for is for what’s sometimes called eggplant caviar. It is similar to a pâté in consistency, but a very soft one at that. It does not have tomatoes inside, but it is always accompanied by tomatoes. Or you can scoop the inside of a tomato out and fill it with this eggplant recipe. The eggplants you want to use are the fat and light weight ones. Dark and light, that is a ripe eggplant. Put the eggplants under a broiler, as close to the flame as you can. Let them become really burnt. Remove them and now you can “open” the eggplant and scoop out the now almost white and soft interior. If there are many seeds – greenish string of seeds- take them out. Put all the scooped eggplant flesh in a very fine strainer. Let it stand till it cools off and looses the water. Put the eggplant in a glass or plastic, not metal, mixing bowl. Using a whisk or a hand held mixer at slow speed, proceed mixing vegetable oil (olive oil is too thick for this) into the eggplant. Pour about a spoonful at a time, and mix till it “disappears”. Using the whisk is better; the eggplant does not become too soft / soggy. Add salt and pepper, and it is done when the mixture is almost shiny on the surface. Finely chopped onions, minced garlic, it all depends on your taste, can be added to the mixture using this time a fork to incorporate them. For 3 large eggplants, use about 1 cup of oil, one small onion. Serve on a plate with tomato wedges on the side. Good bred and feta cheese go very well with this. Bon appetite!
mary, Los ANgeles

Wow, Marie and John were rude to that fellow. Maybe English is a 2nd language for him. Just for the record the USA has plenty of educated people. People come from all over the world to attend schools in the USA. Did you ever hear of Harvard, or Princeton or Yale to name a few schools? God Bless America, and most of Europe should too. If not for America most of them would be saluting a NAZI flag today.
Al, Boxford, MA

OK, by the time I got down here at the bottom of the comments, I forgot what the recipie was. !!!!!!
Anniemac, Ballarat

Fabulous recipe. Interesting comments. I come here for a rest from that stuff so it was a surprise. Americans seem to be feeling a little sensitive these days - critisizing a person's spelling is
hysperia, Ontario

stefania , lancaster, PA. USA

oh and i make this recipe all the time i use Roasted red peppers instead of tomatos and salt to taste yummy!
stefania, lancaster pa usa

Wow, thiss Site is awsome! Im not suur why peopel care about speling on a recipie site.
Nicholas, Ocala, Florida

The Irish in me loves the details....... First tis 4 large , then becomes 'medium' .... At least we were told a Lb of tomatoes!!!!!!!!!.. They vary here from 10*4
kered, luperon

Sorry but I cant get back to the recipe. After reading all the ridiclous comments I forgot what it was for. oh and does anyone know the average amount of eggs you can get from one plant?
Chef Rober, Corona, Calif. US

One. Because it's an eggplant, not an eggsplant!!!!
Hannon, Location not stated.

There are a lot of people who can't spell, some can't help it spell by phonics. Come on you lot. Some of you can't speak properly either.. the recipe good or what. I'm gonna try it tonight.
julesoz, Ostralia

I try it. I ate delicious cold meal from aubergines, onion and some nuts. I bought it on Boroughœ market in London. Do anybody know cook it? L
Ludmila, Liberec,CZ

Some Spanish friends I have also add carrots and nuts, and sometimes chorizo, and the aubergines taste pretty good. I have made this recipe with Italian sausage (just one or two links for flavor), and it's good too. Just my two cents.
Roberto M., Tucson

I am utterly appalled by this site! Americans are not stupid. For those of you who do not have a dictionary...the actual meaning of dumb (prior to slang) is silent, unable to speak, intentionally speechless, etc. I WISH that some of you would be silent so that the rest of us could actually concentrate on the recipe!!!!
Joy, Michigan

Gastronomic put-downs from the UK? I remember that the first dish a friend of mine ate in England was
Anonymess, riverhead

... cut off in midstream and utterly forgettable??? or was the pause a fade into reminiscence of the best fish & chips in the world? Well, ok, perhaps not... Don't we all enjoy our own country's food? We tend to know where to find the best of it, and we all have at least one member of the family who cooks tbe best bry/jerky/steak/chickennoodlesoup/lambbiryani/roastpotatoes/paella in the world - and we're lucky enough to sample foods and recipes without ever leaving the comfort of our own laptops or travelling further than the supermarket. Then we travel, and we're not exactly finding mother's homemade best cooking on the high street. Best food I've ever eaten in England? gooseberry fool for Sunday dinner. In France? ice-cream at midnight in a street cafe. Germany? black bread straight from the supermarket. Italy? cappellini. Wales? welsh cakes, and Polish cheesecake. Mind you, that was all a long time ago - have the favourites changed out there???
Hannon, Location not stated.

Wow, I feel like Alice-down-the-rabbit-hole. My boyfriend in Hawaii emailed me asking how to cook eggplant, by the miracle times we live in the words
PalJoey, Hollywood

I find it strange that a chef, a real chef has to ask so many questions. If you have enough experience as a chef youd know enough about eggplant and how to cut and cook it. Im sure for some people that may be important. It doesnt make you look good to ask questions that you already know just to make yourself feel important. I love the recipee. Thanks
Anonymous, Location not stated.

Thanx for a great recipe, great laughs and for those who are picky: Does spelling matter that much? So long as you get your message through thats all that matters isn't it?
Tod, Australia

wow! as an american living in Ireland for the past 5 years, I am sadly, not suprised by Marie from Dublin and her nasty comment. Don't you worry my Texan compadre- she is just one of many eejits over here. Like everywhere in the world, Ireland also has it's fair share of haters. Marie seems especially well balanced- she has a chip on both shoulders!! Go cook something Marie, and for God's sake get some happiness in your life!
justjules, cork

Relish the ironies... First, tenderness became tinderness, sparking a dubious international spelling & grammar beeswax - nothing tender about this one, except the post-posting bruises, there is. And virgin became vergin ... vergin' on the ridiculous, all these various rages yes they are a goster inducing. Split my sides have I many a time over this pickle.
G.D., Location not stated.

You have all got it wrong as the correct name is an Aubergine - you yanks cannot get a lot right. We have some of the best chefs here in good ole blighty - not so many obese people as in USA but there you go. Good recipe but would not use so much oil but would change it for one that has a low saturate.
SuzieQ, UK

You say aubergine I say eggplant... and I thought Yank-bashing was sooo over. No, aubergine doesn't mean a little pub in the mountains (pun: Frenglish); it's a Catalan word for the plant with the Latin name Solanum Melogena ie: sunshine-loving plant which has dark coloured seed-bearing fruit. The Catalan word is 'alberginia' (oops, Alberta and Virginia be on standby for confusion). Alberginia comes from an Arabic word ... al-badinjan. Al-badinjan comes from a Persian word ... badingan. Badingan comes from a Sanskrit (very old Asian-Indian) word ... vatimgana. Does anybody know any Sanskrit??? Does the word vatimgana by any chance mean Plant With Purple Egg Shaped Produce???? Or does it mean Sun-Loving Plant With Dark Egg Shaped Fruit??? Or does it mean simply Funny Shape, Good To Eat??? Please help...
Qhere, Location not stated.

hookd on phonix wurks fer me! This is truly a great site. We have recipes and entertainment too. And isn't it truly amazing that we can have conversations with people all over this wonderful planet? GOD BLESS EVEYONE............REGARDLESS. p.s.I know this is an old one but; Visualize whirled peas.
Barb, Thorp, Wisconsin

Check it out! The Anger of Aubergines, a new book by Bulbul Sharma. You heard it on this purple sofa first...
Hannon, Location not stated.

Oh come now-- calm down you lot, are we children?! As an American ex-pat living in the fabulous United Kingdom for many years, I am seriously saddened that anyone takes the time or has the inclination to correct other peoples' inability to spell or chalk it up to their nationality. Anyway, what about the unspoken rule of 'if you have nothing nice to say, say nothing'? Just stick to cooking and we'll all be the happier for it. Finally, thank you kindly for the recipe-- Im looking forward to making this dish.
Michelle Merchant, Leicester UK

Fantastic recipes and i hope that i get to cook some more of these wonderful dishes. Shame about the Yanks getting a bit upset on this site, its just a bit of banter! As for the Ozzies though......
monkeynuts, London England

The recipe sounds delicious. Marie from Dublin sounds like a snot! If she's going to be persnickety about spelling, then maybe she should pay attention to punctuation also. Questions are supposed to be ended with question marks. Is it just you Marie or are all Dubliners snotty??
cara, usa

No, they aren't. All snotty in Dublin. On this site, only one aggressive comment has come through from Eire (Republic of Ireland, the island somewhere inbetween USA & UK.) UK & USA are vying for second place with 6 aggressive comments each, and the prize goes to ANON, wherever they all come from... And, just for the record, USA asked the most questions, and Austrialians have ONLY, on this site, made neutral or passive comments. As I have no idea which country Ballarat & Luperon are in - maybe they're actually countries - this analysis could be inaccurate, but as these contributors made 100% amused comments ...
StatsnStates, Location not stated.

It's a good think the Irish can spell, because they can't cook!
Dora, Chicago, ill USA

This is hilarious. And a great recipe. And yet not so funny. But we Americans, we just have to laugh and pat each of you on the head. We know when natural disaster or some world dictator knocks your door down, we will be pretty clever then. Kicking at a gal who just wants you to cook a better eggplant dish is proof the world hates us Americans each and every one even the simple folk who just want to share an eggplant recipe. Any body in my neighborhood would be happy to sit down with anyone in the world, give em a slice of bread and a cup of tea and talk about our families, houses, kids and eggplant. I agree with the Aussie who would say, Vewry Skeewrye to be so mean. But, we love you all despite your blind hatred,we are used to being misunderstood, one of the downsides of being a world superpower. Just like your own powerful, reviled neighbors at home, we'll still come to help, even though we are bad spellers and seemingly unworthy.
Christi, Georgia

Americans, 7, UK 6, Anon still in the lead... New category of patronising has just been opened, Americans 1, everyone else nil...
Statsnstates, Location not stated.

Which do you do first; boil or scramble the eggs? Ha Ha
Anonymous, chicago, il

Plant them???!!!
Hannon, Location not stated.

Somewhere I read a question about the average production of the eggplant. I suppose it depends on where you plant it (as do all plants - and most people, I would imagine), but as the instructive Qhere pointed out, the root of the word aubergine means a sun-loving plant. I planted 3 eggplants in my garden for the first time this summer. I had dubious hope of receiving one eggplant (aubergine/alberginia/al-badinjan/badingan/vatimgana - thanks Qhere) but was at first pleasantly surprised at the abundance. Now, with baskets of eggplants still remaining after the end of the season, I feel a bit harried. To anyone interested in growing their own eggplants (instead of sowing seeds of distrust and hate) I think the secret, beyond a lot of good, hot sunshine and plenty of water and nutrients, would be black plastic 'mulch' to promote vigorous root development. Good luck growing and eating your own food! ***Please note*** I am a young, university educated American. I, too, make spelling and grammatical mistakes with unfortunate frequency. Perhaps this is due to our education system or the advent of computers and the ubiquitous spell-checker. Or, that I am inherently lazy and dumb. ;-) I apologize for any mistakes (grammatical, spelling, dialectic, geographic, or otherwise) I have made (unknowingly) in the above comment.
Erica, Colorado

Not at all... Reading about something completely different the other day, I also came across another Indian/Hindu word for this dark sun-loving produce - Brinjal, meaning, apparently, King of Vegetables...
Qhere, Location not stated.

Just to let all of you know that when I took a trip to Europe and landed at the London airport, the people in the customs passport area informed me that Ireland was part of Great Britain. As for the recipe, it looks okay but needs a bit of spice added it to it, like a bit of Jalapeno peppers.
KeepOurFreedoms, Dallas, Texas

Ireland is an island off the west coast of the island which contains three countries - Wales, Scotland, England, and is commonly referred to as Britain. Ireland was sold to the King of England by the Pope in 1152 - he could do that in those days. The English subdued the Welsh in the 14th c. and made it into a Principality - hence the Prince Of Wales. The Scottish King inherited the throne of England in 1603, and became the King of England & Scotland. The Act of Union 1702 defined the British Isles as being ruled by one sovreign. In total, the Kings & Queens of England, and then the British Isles, have spent about 800 years ruling or attempting to rule the Irish; this has almost always caused them problems (understatement for ironical effect). The Irish rebelled a lot, and then voted on the subject sometime in the 1920s and 30's and then some provinces formed the country known as Eire, or Ireland, or Republic of Ireland, or Eireann Republic (please correct my spelling, no doubt somebody will...). One province voted to remain part of the British Isles and has been referred to as Northern Island ever since. To summarise: the island of Ireland contains two countries, both of which are commonly referred to as Ireland - Eire, the Republic of Ireland, and Northern Ireland, which is part of the British Isles. Even though it's on an island which isn't all under British rule. Many people have very strong feelings on this topic, and it generally draws a pretty robust reponse from most of them. Oh, and the capital city of Eire is Dublin. The capital city in Northern Ireland is Belfast.
A.N. Historian, Encyclopedia Brittanica

Okay, Earthlings! Let's cook.

This was the most fun I've EVER had at a recipe web site. I stopped by to find a recipe for the two lonely eggplants sitting in my fridge, and found the cyber equivalent of 30 Rock! I will stop back if I actually make Eggplant Catalana, or some exciting variation.
lynne, u.s.a.

Now I remember why I love to travel to the UK and Europe. One can get a recipe from a book--this is an emotional experience.
rhoda, Location not stated.

Well this is an amusing start to the day. I too was looking for a recipe, read the comments and concluded that some of you don't have enough to do with your lives when you feel the need to be critical of others. Life is full of very interesting people once you take the time to get to know them and respect that their opinions don't need to be the same as yours to be right. Keep in mind that when you point a finger at someone there are three others pointing back at you.
Marie, Invercargill, New Zealand

New Zealand? never heard of it.
Dad, Australia.

What a laugh! Like many others who have aubergine in the fridge, I wanted to do something different with them. thus I ended up laughing for 5 minutes and haven't yet tried the recipe. And the last laugh is the button on the 'add comments' page which reads - 'submit for proofreading'. didn't know cooking could be so entertaining and educational. Egglants in Shanghai are long and thin. Not sure if they need salting - does anyone know?
Leah, Shanghai

Are vergens long and thin in Shanghai also ??
BOB, Lilongwe

I think I have an affinity with just about everyone here: I have English parents, Irish friends, born in New Zealand, lived in the UK, married a chap from the US and now live in Australia. I can spell correctly and love to cook eggplants/aubergines. Lighten up all you pedantic people and remember: Don't sweat the small stuff.
Sasha, Sydney, Australia

Americans only come in for bashing because of their unbearable nationalistic ego, and some of the all-time worst usage of the English language I've ever seen has been typed by the English... but hey, who cares? Lets just get back to the food...
Alien Earthling, Earth (sadly...Scotty PLEASE beam me up!!!)

I've been searching eggplant recipes for hours now and was actually planning on skipping over this one until I read the comments - they were so spicy I now want to try the recipe! I do have one question, however, if one is allergic to walnuts, what might be the next most authentic tasting nut to add? Would cashews be unable to carry the appropriate acidic edge for this dish? Thanks for any ideas...
Carrie, Seattle, WA

I remember there's a recipe here somewhere....
ELIZABETH, New Zealand

María, gracias por tu comentario/explanación sobre la sal. En Cataluña, se usa también las nueces o no?
Andrea, Baltimore

I altered this recipe a lot. I used eggplant (aubergine), diced tomatoes, onions, garlic and basil for seasoning. I used a bit of oil (teaspoons), and then dished all of that over whole wheat linguine. It was surprisingly good. This recipe gave me some ideas. The banter on the site was rather amusing. Let's all sit down together: the Brits, Americans, Australians and Canadians ... and anyone else who's available, and enjoy a good meal in peace.
Elizabeth, Mississauga

If you are allergic to walnuts, you might try piñas (pine nuts). They will give an edge that is a bit more astringent than acidic, but they are tasty and will definitely avoid aggravating your allergy.
sam, conway, AR

ooh, I'm so jealous of the fellow in colorado who could grow eggplants. I absolutely LOVE them, but the soil in this area is so acidic, the plants really struggle. guess my talents are more culinary than horticultural...<*sigh*>
sam, conway, ar

ah. food, good or bad, bringing people together form around the world to fight about geography and spelling!
jin, calif.

What a hoot! I haven't tried the recipe yet but you eggplant-heads are too much. I am told that eggplant is great for reducing cholesterol, so bought 2 of them yesterday and haven't a clue how to cook them. Will try this one after I stop laughing.
mztiny, GA

fantastic facebook site... all sorts of stuff about Aubergines... how to cook them, where they come from, what they're called... the facebook site is... I love aubergines/eggplants ... If you just put in aubergines to search, you'll find a list of aubergine sites, it's the one with the clip art aubergines and the title ... I love aubergines/eggplants. I wasn't just saying it!
Anonymous, Location not stated.

Wow! LOL. If anyone is still reading, instead of frying the eggplant, I almost always slice the eggplant into 1/2 to 3/4 inch slices (with or without skin - works both ways) - into rounds or long ways, brush with olive oil, place on baking sheet and broil for about 5 minutes on each side. Then use the eggplants as called for in recipe. It uses MUCH less oil this way. P.S. - I never salt the eggplant.(too much sodium) You can also use these broiled slices in a many other dishes: moussaka, eggplant rollatini, layered eggplant with garlic/tomato (meat)sauce. Or use the slices in addition to or instead of lasagna noodles. If you like these, I could add MANY more eggplant recipies. I'll check back. This thread was hilarious.!
Jackie, Connecticut

This was OK, not spectacular. My gut instinct was to substitute pine nuts for the walnuts -- should've done it but didn't -- and maybe throw in a little fresh basil.
Julie, Massachusetts

My goodness! I was just looking for a recipe for my eggplants and LO AN BEHOLD I stumbled upon quite a conversation and learned something new as well. I had no idea that eggplants are also known as aubergines. I have some slacks that said their color is aubergine and that closely resembles the color of Mississippi eggplants, but I had never heard them called that. Thanks for this tid bit of education! Now I will surely try the recipe tonight.
Betty, Jackson, MS

I like this recipe a lot. I grow a hybrid variety of eggplant that produces smaller fruits, although produces prodigiously, and is less prone to the bitterness in the more traditional types, so the salt is not as essential. I highly recommend it. Here's a page with photos - And, as an American, I appreciate and fully support ridiculing stupid americans, because I am surrounded by them. Being married to a brit, I have to also mention that, let me get the proper twang in here, ya'll have some nasty food. I still shudder in horror whenever my wife eats a pork pie. And really, UK folks, let's be honest, what's with the random extra vowels and strange spellings? Colour? Tyre? Eggplant recipes and international dozens! It's a fun site!
ramsey, detroit, MI

I am trying to eat healthier foods. My mom suggested eggplant. Does anyone have an eggplant recipe that includes chicken or sweet italian suasage?
Angela, Humble, Texas

Came for the recipe, stayed for the commentary. The button below says
Lynn, Rome, Italy

ROTFLMAO!!!!! I laughed so hard I cried! This is fabulously entertaining!!! And all I wanted was an easy recipe for an eggplant! Holy cow this is great!

Jen you are hilarious. When am I going to see you!?!? How was the Shinedown concert? Let's make a mockery of the comment section. Eggplant.

Shinedown was Fab! My eggplants prob won't turn out to be near as fab but eh, I can try, no? Yes, yes, must see you soon! Hopefully JB will get the Dr's clearance to fly & then You, LS, me & JB can go on a dble date? Sounds fantastic to me!

Guys, we don't all hate Americans, not all Americans hate Europeans. Many people from both continents (of course there are about another 30 countries on the North Ameriacn continent too), are educated and tolerant and many are just ignorant and narrow minded. Lets live in peace. Americans saved us from Nazi agression, and on the other side of the coin Europeans made the USA that appears today. Many other have emmigrated since or had been forced to emmigrate beforehand, but the people who wrote the constitution were European, and they pretty much considered themselves so. This is a wonderful recipe. Lets settle our differences and enjoy the food together.
Tom, Chiba, Japan

very funny people just remenber our recession means your recession and a few americanc got real rich
Anonymous, yank of usa

The best thing about living in America- Freedom of speech.
Nicole, New York!!

Just want to say, has anyone ever eaten Battered Aubergine? I'm sure I saw it being sold at a recent Coldplay concert... Only my comment keeps on being removed, perhaps this recipe is full now... too many comments spoil... etc.
Aubrey Jean E, Location not stated.

marie- is dublin a culinary wonderland, and i have just not heard???
Anonymous, Location not stated.

Had to use canned San Marzano tomatoes since the summer locals are gone, only reddish carboard left, and it was delish anyway.........
Candace, Montreal

Don't sweat the small stuff but you must sweat your aubergines.
Harriet, Robertson, Australia

A tee shirt! A tee shirt! My Coldplay tee shirt for that Don't Sweat the Small Stuff, Do Sweat Your Aubergines Tee Shirt!!!
Aubrey Jean E, Location not stated.

Bahahaha! Move on people! Great recipe, very enjoyable. Loooove eggplants, what an awesome site! :)
Dana, Australia

So startin with things I learned, aubergine = eggplant, and people on recipe sites fight over language. Things that dont surprize me it started with a UK/Irelander bashn on an American for spelling, people are intollerent of other peoples cultures/lingual differences, people dont tend to know geography outside their corner of the world, and that there are nit picky lil snots everywhere. Comment that most ammused me: there are over 30 contries in Northern America. (I realise he ment the American Continents N and S but it still made me laugh) All in all I think the bashers should learn to stick to cooking rather than conversations or maybe just put a little
Tex, Leon Srings, Texas, Republic of Texas

The American gave you your answer, a simple thank you would have been appropriate.
Anonymous, florida usa

Picked a huge basket of lovely aubergines from my garden this morning, beautiful eggplants, lieflike eiervrugte, wonderful black balls, (
Riana, South Africa

Picked a huge basket of lovely aubergines from my garden this morning, beautiful eggplants, lieflike eiervrugte, wonderful black balls, (
Riana, South Africa

We have great aubergines here in Southern Spain, down the road from Gibraltar, they are called berenjena. Sometimes come with white stripes. Dont know what aubergine is in Catalan, as in, eggplant Catalana, as it is not the native language in this part of Spain, we speak Castilian. I will try the recipe tonight thanks for inspiration.
Vonni, Malaga, Spain

Just another thought, I never salt mine but do sprinkle a little water and cover and microwave them. This way you can get away with little oil. They will exude water, which one can then drain off. Also, never fry with Virgin oil, as it is toxic when heated to a high temperature.
vonni, Malaga, Spain

I came looking for a recipe and instead I ended up feeling sad. I can't believe how little understanding can exist between human beings. How can there be peace in the world if people can't stop to think about others. The person that misspelled might have been in a hurry, it happens to us all.
Rosa, Orlando

was curious about the toxic thing, and found this! The higher the temperature to which the virgin olive oil is heated, the more one should prefer the use of refined olive oils. When extra-virgin olive oil is heated above 350 °F (177 °C), the unrefined particles within the oil get burned. This leads to deteriorated taste and possible toxicity due to the creation of polycyclic aromatic hydrocarbons (PAHs).[37] Also, the pronounced taste of extra-virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses. Thanks, wikipedia!
Hannon, Location not stated.

Thanks for an entertaining read on so many levels.... love and peace xx
Ali, London

Thanks for the recipe! Thanks for the laughs!
Anonymous, Christchurch, New Zealand

Can't wait to try this recipe. But, only cowards hide behind
Ella, USA

Aubergine/alberginia/al-badinjan/badingan/vatimgana/brinjal - BERINGELA. That is how we, Brazilians, call it. Looking at the different ways of calling the same plant, I see a pattern developing - one word, modifying into another, but still reminiscent of the previous one. Should we not behave the same way, i.e. different nationalities but still people, one like the other? Perhaps the lady was having a bad day, to make such an unfortunate comment and so ungratefully put down someone who kindly answered to her query. One wrong does not justify another, so retaliation only fuels the disharmony. By the way, I am Brazilian because I was born in Brazil, but I am also American because my father was American. I also hold a third citizenship, Italian, because my mother is Italian. Therefore, being a national citizen of three different countries, I am unable to harbor prejudice, hostility, or animosity to any other country in the world. I was looking for two different recipes, one for
Marcy, Petropolis, Rio de Janeiro

Made this yesterday to go with baby back ribs on the _barbie_. Absolutely stupendous, and even better the next day when the ground walnuts have sucked up the remaining juices. Add a hot pepper with the tomatoes and some fresh basil for the high notes to balance the mid-range of the egg plant. Next topic -- in defense of national cuisine. As a native Brit having spent over half my life in the U.S., I see that times have changed in England, and it is now a nation of foodies. Of course, if you've only ever eaten at chain restaurants and have have picky tastes, then you will never relish the joys of a mouth watering pork pie, a juicy banger, or the rich tones of a steak and kidney pudding. Next time in England, try a country pub!
Dr. Octave, Boston

Ireland is not part of the U.K. As one of the few Americans who knows world geography it is embarassing to keep hearing Americans refer to Ireland as part of the U.K. And the U.S. is not the only country with freedom of speech. And Texans are friendly people and are not hicks. And I am sure that the person who mentioned Spanish friends meant people from Spain....
curlhops, madrid, spain

Love this recipe...excellent! Anybody ever hear the song One Tin Soldier??? All this over a recipe??? OMG! I love the Irish AND the brits. Me hubby is from Ireland and me dad has BOTH English and Scots and Irish in him..... we all get along! Although I do have to admit I have trouble with Irish humour sometimes! :-)))))
Kristine, rural northeast america

Very nice post, good luck! ;-)
drugs from canada, New York

I'm so confused.....
American, UK

I Think we will just have spinach tonight... American married to a Brit (a Scot)
American, Alsager, Cheshire

This explains why I am so conflicted all the time. I am half Spanish, half American Indian, half African and 100% Saturnian, born in Oran, raised in Casblanca and California. Oh, and by the way, did you know that 5 out of 4 Terrans have problems with fractions. Mais j'adore la recette.
Geri, California

Rate the recipe??? I have even forgotten what I was looking for!!!! I was looking for a recipe that uses 1 Kg of melanzane/eggplants/aubergines and I spent the next half hour reading silly /sensible/sillier /comments and laughing...BTW I do not care how they cook in Britain,the USA, Ireland or NZ, I care even less how they spell...I am just looking for a decent end to my melanzane LOL
GB, Australia

Seriously? I mean it. Seriously?!?
Oh, Canada., Location not stated.

From an earlier comment above : ' If you are alergic to walnuts, try pinas .' I sure hope that wasn't a spelling mistake !
american, australia

Found this because PD James mentioned Aubergines,which I'd never heard of, in her book Death In Holy Orders. I clicked on this random recipe and had no clue I'd be so educated or entertained -- and will DEFINITELY try this recipe!! Merci, mes amis!!! Great conversation!!
Julie, Louisiana

Love you all.. can't stand eggplants but everyone around me loves them so always looking for great recipes.. came for the recipe, stayed for the fun. thank you all for making my work day such a blast.
Noisha, Sydney Australia

As My cousin from Ireland would say,
RD, Location not stated.

As My cousin from Ireland would say,
Anonymous, Location not stated.

I had to comment after reading so many comments! There actually is a suburb of Columbus, that is quite large, called Dublin! So there is a Dublin in Ohio! Jack Nicklaus, the famous golfer developed it and his golf course is called Muirfield, after the famous course in Ireland! I apologize profusely for the capitalization errors, I am using my IPad, which I find difficult to type on! I am assigned grilled eggplant for a Barcelona themed New Years Eve party, and couldn't t I am not sure I will be able to.....
Sally, Columbus, OH

Well!!! Was going to start cooking but just spent an hour checking out the comments. Will have to put off cooking until tomorrow now!! Like one of the contributors, I come from Irish/Scottish background my relatives live around the world, Australia, America etc. Live and let Live I say. Love to you all. Happy cooking.
Cathy, Basingstoke

Stop being mean to people! Not everyone is or should be the same. Use your energy for something good. This recipe was alright but I tried it again with Pecans instead of Walnuts and I liked it better. Thank you for posting all these ideas!
Rewolf, Colorado, USA

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