On Sat, 14 Apr 2012 13:11:45 GMT, "l, not -l" > wrote:

>
>On 14-Apr-2012, Christopher Helms > wrote:
>
>> On Friday, April 13, 2012 10:44:52 PM UTC-5, somebody wrote:
>> > to any I offended in this newsgroup. I was new and the first replies
>> > to my first poost upset me.
>> >
>> > That and I'm 49, going bald, overweight, out-of-shape, have no
>> > income-- or job prospects, lost my motivation after last job interview
>> > didn't pan out, am running out of money, going through a divorce with
>> > someone I thought was the LOML, and I didn't know you shouldn't
>> > combine zucchini with eggplant.
>> >
>> > Hopefully, I will be back next week.
>>
>>
>> You can combine eggplant with zucchini if you want to. I've been posting /
>> lurking here for a few years and there isn't much you can do with food
>> that won't be attacked or ridiculed sooner or later.
>
>I didn't read the original thread, thus don't know why combining eggplant
>and zucchini is an issue. But, I do it regularly for roasted vegetables
>that I use for sandwiches and wraps; the "recipe" goes something like this:
>- one or two zucchini, yellow squash, eggplant, sliced into rounds about
>1/4" thick, salted and subsequently drained.
>- onion and bell pepper, cut into approximately 1.5" pieces
>- mix 2 tbls each of EVOO and balsamic vinegar with a half-teaspoon of
>ground mustard (NOT prepared mustard). The mustard doesn't add much flavor,
>just an undertone; but, is an emulsifier to hold the vinegar and oil
>together.
>Place all the above in a zip top bag, remove as much air as possible and
>marinate in fridge for a few hours (or overnight).
>Drain and roast in a 375F oven until done, turning as needed.
>
>Served in a wrap or on ciabatta, with or without provolone cheese, makes a
>great, meatless sandwich. On occasion I make it like a panini and press it
>on my cast iron grill pan using a bacon press or smaller cast iron pan for
>weight.

I very often grill eggplant and zucchini together... I like to slice
them lenthwise... Japanese ichiban eggplant grills beautifully.
Breaded zucchini/eggplant sticks can be made on the grill too, then
eat with a marinara dipping sauce or use them to prepare parmeasan
style. Grilling garden veggies is a great way to use up a bumper crop
fast.