On Jul 12, 4:21 pm, (Phred) wrote:
> In article et>,
>
>
>
> "Harriet Neal" > wrote:
> >....
> >romanian eggplant salad, salata de vinete complete with photos:
>
> >Ingredients
> > * 1 kg of eggplants: not to large, uniform coloring and texture
> > * 1 large onion
> > * salt, pepper
> > * 100ml, sunflower oil
> > * patience
>
> >Preparation
> > * use a fork to pierce the eggplants to avoid eggplant explosion
> > * grill the eggplants until they are soft and liquid is emerging
> > when checking the crust (10 - 15 mins)
> > * leave them to cool down until they can be handled
> > * peal the crust. This should be easy if they are cooked and cold
> > enough but requires some patience
> > * put the eggplants on a plate and wait 10 minutes to let out all
> > liquid
> > * cut the onion in very small pieces
> > * mix the eggplants with onions and the sunflower oil until it's a
> > paste
> > * cool down and serve on sliced bread and with tomatos salad
>
> >I add crushed garlic & use olive oil instead of sunflower oil.
>
> How do you think this would go if you cooked the eggplants in a
> microwave? I often cook a whole eggplant (medium size and stabbed
> three or four times with a knife) in a microwave for about 3 minutes.
> It's usually soft enough then to simply scoop out and eat with a spoon
> after slicing in half longitudinally and adding sufficient freshly
> ground pepper.
>
> Cheers, Phred.
>
> --
>

I'm not very optimistic about the microwave.

Len
www.len.ro