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Posted to rec.food.cooking
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Oil sponge problem: how do you fry eggplant?
brooklyn1 wrote:
> "George Shirley" writes:
>> Omelet wrote:
>>> In article .com>,
>>> "Pete C." > wrote:
>>>
>>>>>>> What am I doing wrong?
>>>>>> You're trying to fry eggplant.
>>>>>>
>>>>>> Try a non fried recipe, there are plenty and they are generally a lot
>>>>>> better.
>>>>> <lol> That's the first thing I thought about too when I saw this
>>>>> thread.
>>>>> ;-) My sister generally uses it for Eggplant Parmesan. Mom used to
>>>>> make a killer egg plant soup/stew.
>>>>>
>>>>> I personally don't care for them, but I can still prepare them for
>>>>> others...
>>>> A lot of people think they don't like eggplant, when in reality they
>>>> have only every tried mediocre fried preparations.
>>> No, I've tried it prepared steamed, baked, fried, stewed and made into
>>> eggplant parmesan.
>>>
>>> I still can't stand it. It has a harsh flavor that just does not appeal
>>> to me.
>>>
>>> But, thanks anyway. ;-)
>>>
>>> I feel the same way about Bell Peppers...
>>> There are just some foods that, even as an adult, I can't seem to develop
>>> a taste for.
>
> I love bell peppers, wonderful grilled.
>
>> Try the Japanese eggplant, no harsh or bitter flavor, no need to salt and
>> squeeze, just peel and cook. That's the only kind we grow anymore. We've
>> grown Ichiban variety for years and this year we're trying PingTung.
>
> PingTung is just a longer version of Ichiban, no other difference. I think
> the Ichinan are easier to grow and to grill. The PingTung is so long it
> mostly grows on the ground, and to cook needs to be cut into smaller
> sections anyway.
>
> A few years ago (2003) I grew an Oriental eggplant for which I still haven't
> come up with a proper name: http://i44.tinypic.com/sm9a2x.jpg
>
Cheng and Eng.
--
Jean B.
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