(Rodger Whitlock) wrote in message ...
On Thu, 4 Sep 2003 21:36:25 +0100, Kay Easton wrote:

In article , Rusty Hinge
writes

Aubergines are horrid, nasty, pithy, flavourless things.

They're wonderful if you slip a few slivers of garlic in and bake them
until soft.

Bake whole in the oven until soft, about one hour at 375F. Peel
and discard skin. Chop flesh coarsely, place in sieve or colander
with weight on top to express juices and bitter principles. Use
cooked flesh as substitute for meat in pasta sauces and such. The
cooked flesh also freezes well, so you can prepare it in summer
when eggplant is cheap and enjoy it in winter.

I'm not a fan of the aubergine/eggplant, but, bearing RW out, after
gentle frying in slices they make a good vegetarian moussaka. I think
the full recipe's in one of the Cranks Cookbooks, but proceeding as
for meat moussaka would work.

Another way to get rid of the bitterness is to slice, sprinkle with
salt and leave to drain in a colander, then rinse.

Mike.