Eggplant Ediblity, was Laurel Trees
 

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.


--
Rodger Whitlock
Victoria, British Columbia, Canada

Eggplant Ediblity, was Laurel Trees
 

"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.

Bang goes half the flavour.

[snip]

Franz

Eggplant Ediblity, was Laurel Trees
 

(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.

Eggplant Ediblity, was Laurel Trees
 

On Fri, 05 Sep 2003 04:09:13 GMT,
(Rodger Whitlock) wrote:

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.

No need to do the squash thing if you pick 'em young; they only get
bitter when they're old.

Try dipping slices in an olive oil/garlic mixture then sling them on
the BBQ. Fabby.

Andy

Eggplant Ediblity, was Laurel Trees
 

The message
from "Franz Heymann" contains these words:
"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.

Bang goes half the flavour.

snip of [snip]

Ah, so only half as bitter?

--
Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm
horrid·squeak snailything zetnet·co·uk exchange d.p. with p to
reply.

Eggplant Ediblity, was Laurel Trees
 

The message
from martin contains these words:

/snip/
Bake whole in the oven until soft, about one hour at 375F. Peel
and discard skin.

Bang goes half the flavour.

add another clove of garlic? :-)

Pass the cloff, someone, please!

--
Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm
horrid·squeak snailything zetnet·co·uk exchange d.p. with p to
reply.

Eggplant Ediblity, was Laurel Trees
 

In article , Rusty Hinge wrote:


Ah, so only half as bitter?


You can get rid of the bitterness by cutting up the raw eggplant into
appox 1-inch cubes or 1-inch-wide slices, sprinkling them with salt, and
then letting them sit for about 30 minutes. Then wash off the salt ant
the bitter exudate before cooking.

(Old middle-eastern trick.)

cheers,

Marj

* * *
Marj Tiefert: http://www.mindspring.com/~mtiefert/
Mediterranean Garden Shop: http://stores.tiefert.com/garden/
In Sunset zone 14-mild