How do you use it?

How does Culinaly use it?

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  1. 4 weeks ago
    Anonymous

    pointless bullshit vegetable. frick you

    • 4 weeks ago
      Anonymous

      On a serious note, I got an eggplant parm instead of a chicken parm, the guy handing out orders swapped them by mistake. The eggplant parm was pretty good, I'd order that again sometime. I only hope the guy who got my chiky parm enjoyed it.

      • 4 weeks ago
        Anonymous

        vegetarians order this usually, wouldn't be surprised if they sent it back

        • 4 weeks ago
          Anonymous

          yeah, I thought of that too and wondered if they were gonna freak out at some chicken parm.

          • 4 weeks ago
            Anonymous

            >screams heard on the other side of the restaurant
            >YOU'RE TRYING TO POISON MEEE!? I'M GONNA SUE THIS ESTABLISHMENT!!

        • 4 weeks ago
          Anonymous

          I'm not vegetarian and I enjoy eggplant parm

      • 4 weeks ago
        Anonymous

        My dad used to make eggplant parm when I was a kid and I always hated it. I have not gotten over my hate for eggplant since. It's rubbery and sour and even cheese can't hide that.

        • 4 weeks ago
          Anonymous

          >rubbery
          The eggplant was rubbery? If so that means it was undercooked. Undercooked eggplant has an awful texture.

  2. 4 weeks ago
    Anonymous

    turn 360 and moonwalk away

    • 4 weeks ago
      Anonymous

      the heehee of the crotch grabs the shamoan

    • 4 weeks ago
      Anonymous

      didnt laugh

      • 4 weeks ago
        Anonymous

        try looking in the mirror

      • 4 weeks ago
        Anonymous

        ur evil

  3. 4 weeks ago
    Anonymous

    you have to eat all the egg... plants

    • 4 weeks ago
      Anonymous

      It's eggs plant

  4. 4 weeks ago
    Anonymous

    Cram it, it's just the right size for you

  5. 4 weeks ago
    Anonymous

    smash it and fry it for a curry
    ive never done this i just know its nice

  6. 4 weeks ago
    Anonymous

    Like this

    • 4 weeks ago
      Anonymous

      Piss off!

    • 4 weeks ago
      Anonymous

      Lmfao this is gold

    • 4 weeks ago
      Anonymous

      Lmfao this is gold

      samegay

  7. 4 weeks ago
    Anonymous

    The real question is "how do YOU use those poor innocent eggplants?

  8. 4 weeks ago
    Anonymous

    I don't
    Worst vegetable

  9. 4 weeks ago
    Anonymous

    Eggplant parm. Also tastes pretty good to take the breaded and fried eggplant, cut it up into pieces and put it on pizza.

    Chinese stir fried eggplant is good but that uses a different variety.

  10. 4 weeks ago
    Anonymous

    You put it in the meatloaf or stir fry as a filler vegetable.

  11. 4 weeks ago
    Anonymous

    Dip in egg
    Dip in panko
    Fry in olive oil
    Put it in a sandwich with toasted bread and sauteed onion and fresh mozzarella

  12. 4 weeks ago
    Anonymous

    Ratatouille is delicious and works as a side for damned near anything.

  13. 4 weeks ago
    Anonymous

    CRAMMING

  14. 4 weeks ago
    Anonymous

    Roast until it's really tender, scoop out insides, mix well with some tahini, some Greek yogurt, buncha spices. Got dip.

    I also like to coat un egg, flour and quickly fry a whole bunch and then layer it with mozzarella, fresh basil, tomato sauce and then bake.

    Lots of things you can do with it.

  15. 4 weeks ago
    Anonymous

    I like it as a pizza topping with garlic, ham and mushrooms. Had to come up with that after the doctor told me my hemmorrhoids can't take cramming of that size.

  16. 4 weeks ago
    Anonymous

    roast till tender, flatten with fork (keep the stalk), fry with scrambled egg.

  17. 4 weeks ago
    Anonymous

    mainly I just text the emoji to people to avoid having to type out the word "wiener"

    • 4 weeks ago
      Anonymous

      what type of people are you even sending them to anon?

      • 4 weeks ago
        Anonymous

        mainly doctors

    • 4 weeks ago
      Anonymous

      Just say spare limb

  18. 4 weeks ago
    Anonymous

    That specific variety?
    Would be good as cutlets, oil pickles, that salad thing where you deep fry it whole then pull it apart, still hot, and dress it with herbs, aromatics and vinegar and that's about it. Might be okay for baba ghanouz but not really anything else, I don't think

  19. 4 weeks ago
    Anonymous

    Cut, oil, grill it

  20. 4 weeks ago
    Anonymous

    Stuff discs of it with ground pork, fry it. Or cut into long slices, oiled, and grilled on the barbecue.

  21. 4 weeks ago
    Anonymous

    I made eggplant tomato soup the other day.

  22. 4 weeks ago
    Anonymous

    https://en.wikipedia.org/wiki/Badrijani

    It will blow your mind if you do it right.

  23. 4 weeks ago
    Anonymous

    eggplant parm but also eggplant rollatini especially when your aunt connie makes it

  24. 4 weeks ago
    Anonymous

    Cram it up my doo doo maker

  25. 4 weeks ago
    Anonymous

    I am one and I use it for wizardry.

  26. 4 weeks ago
    Anonymous

    miso glazed eggplant is good
    people have mentioned them already but eggplant parm is quite good, as is baba ghanoush
    I enjoy it in roasted vegetable lasagna
    Incredibly versatile, I actually bought two today

  27. 4 weeks ago
    Anonymous

    Had miso eggplant stir-fry the other day.
    Good deep friend in curry.
    Or just as one vegetable in a fried rice or whatever when they're in season and the price is right.

  28. 4 weeks ago
    Anonymous

    Eggplant parm is wonderful. I can’t think of anything other dish that uses eggplant

  29. 4 weeks ago
    Anonymous

    OP, this is the way: chinese eggplant.

    • 4 weeks ago
      Anonymous

      Ah, streamlined for much more efficient cramming

  30. 4 weeks ago
    Anonymous

    how are you supposed to fry it without it sucking up all the oil

    • 4 weeks ago
      Anonymous

      I kind of like that it sucks up a good amount of oil. But you can just toss it with the amount of oil you want on it then cook it that way.

  31. 4 weeks ago
    Anonymous

    😉

  32. 4 weeks ago
    Anonymous

    I can't make it myself but there's a Chinese place i go to that makes it god-tier...

    • 4 weeks ago
      Anonymous

      Those chinks dont know jack, go for the gravy.

    • 4 weeks ago
      Anonymous

      ohhh i know what you're talking about, i had that once in a chinatown restaurant in saigon. i think it was cooked in a clay pot. super fricking good

      here's a good thai stirfry using eggplant with sweet basil, my local thai spot makes it really well.
      https://cinnamonsnail.com/thai-basil-eggplant/

  33. 4 weeks ago
    Anonymous

    Moussaka, baba skidoosh

  34. 4 weeks ago
    Anonymous

    i like baba ghanoush or brinjal curry
    https://www.indianhealthyrecipes.com/brinjal-curry-recipe-vankaya-kura-recipe/
    https://www.recipetineats.com/eggplant-curry-south-indian/
    eggplant parm is a classic too. in turkey i had some really good stuffed eggplants.

  35. 4 weeks ago
    Anonymous

    Egglant Parmesan
    or
    >beat some eggs until white and yolk are mixed, soak the egg plant, add panko, bake in oven with slice from round ball of mozzarella, then light layer of arriabata, then thin slice of portabella. This is usually enough, but some prefer a slice of roasted tomato and/or sauteed sliced mushrooms as well.
    >.t father is italian, made Eggplant Parmesan since I was a kid.
    >.t grow my own eggplant in my garden every summr
    >Prefer to bake them

    • 4 weeks ago
      Anonymous

      or just do chicken parm and be

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