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#1
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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 |
#2
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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 |
#3
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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. |
#4
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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 |
#5
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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. |
#6
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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. |
#7
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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 |
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