On Wed, 13 May 2015 11:28:31 -0600, graham > wrote:

> On 13/05/2015 9:20 AM, sf wrote:
>
> > Ratatouille is a little fancier but still easy and can be served warm
> > or room temperature (inside or out).
> > http://www.foodnetwork.com/recipes/b...le-recipe.html
> > http://www.finecooking.com/recipes/r...tatouille.aspx
> >
> >
> Agreed! I've dispensed with the pre-salting to remove moisture and
> bitterness from the aubergines, especially since using the small, I
> think Japanese variety.

I love long Asian eggplant and use several of the smaller varieties
almost exclusively, but in reality - the biggest, globe type, doesn't
need to be salted anymore either.


--

sf