Re: [CH] Eggplant "Preparation"
Helen L. Gillis (HelenGillis@earthlink.net)
Tue, 13 Aug 2002 22:42:56 -0400
Rob - I'm with you, just cook 'um! Besides, the one's I'm concerned about
will be fresh picked & I've never found them to be bitter..
Thanks for the great recipe ideas. My favorite family recipe involves
breading cubes of eggplant with the standard flour, then egg, then
breadcrumb, deep frying & dipping into your favorite hot sauces...Great
vehicle to do a "Tasting". My personal favorite sauce for this is Yellow
Fever made in Memphis, and Lupe's which I bought in NH, but the label is
ripped so I don't know now where it is made..
Helen
----- Original Message -----
From: "Rob Solarion" <solarion@1starnet.com>
To: <chile-heads@globalgarden.com>
Sent: Tuesday, August 13, 2002 1:19 PM
Subject: [CH] Eggplant "Preparation"
> << 1. Lay the eggplant slices on some paper towels and sprinkle with
> salt. Leave them to drain of their bitter juices for 30 minutes, then
> pat dry with more paper towels. >>
>
> Personally I never do this, even though I always see in recipes that it is
> the first step. I don't think that eggplants are "bitter". Besides, this
> is too much trouble for me anyway, and "God" meant for us to eat the
> eggplant "as it is". Rob
>
>