On Wed, 25 Mar 2009 19:48:55 -0700, Todd wrote:

> Todd wrote:
>> Hi All,
>>
>> I cook because it is fun. I really do not know what I am doing.
>>
>> Okay, I give up. How do you fry eggplant without it becoming
>> an oil sponge?
>>
>> My latest endeavor was to peal it, salt it for an hour, rinse
>> the salt off, and plop it into hot olive oil. You could watch
>> the oil disappear as the eggplant slices sucked every bit of it
>> up.
>>
>> What am I doing wrong?
>>
>> Many thanks,
>> -T
>
> Hi All,
>
> Thank you for all the help and suggestions!
>
> What I have learned so far:
>
> 1) Egg Plant sucks up oil (and makes priests faint)
>
> 2) Don't bother with the salt if the eggplant is not
> bitter
>
> 3) seal the egg plant. Essentially, cook it like
> you would cook French toast
>
> -T

a pretty good synopsis. don't forget that you might try grilling.

your pal,
blake