Dude! I made another batch yesterday and in doing so, realized that on
that second batch I'd made (the one that was too salty) I, uh, had used
way more salt than called for when I salted the eggplant and zucchini
early on. My eyes read teaspoon and my brain heard tablespoon. It do
make a difference.

I grilled my eggplant slices for this batch, too. I salted them, sort
of patted them dry, spritzed with olive oil, and grilled. That works.
And there's less spattering of oil in the kitchen, too. Every little
bit helps. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' wrote:
> Dude! I made another batch yesterday and in doing so, realized that on
> that second batch I'd made (the one that was too salty) I, uh, had used
> way more salt than called for when I salted the eggplant and zucchini
> early on. My eyes read teaspoon and my brain heard tablespoon. It do
> make a difference.
>
> I grilled my eggplant slices for this batch, too. I salted them, sort
> of patted them dry, spritzed with olive oil, and grilled. That works.
> And there's less spattering of oil in the kitchen, too. Every little
> bit helps. :-)
>


That would make a difference! Thanks for the follow-up. I was too
careful about salt when I made mine (partially because of your
misadventure, and partially because I was using canned tomatoes and they
have a lot more salt than you'd expect.)

Bob

zxcvbob wrote:
> Melba's Jammin' wrote:
>> Dude! I made another batch yesterday and in doing so, realized that
>> on that second batch I'd made (the one that was too salty) I, uh, had
>> used way more salt than called for when I salted the eggplant and
>> zucchini early on. My eyes read teaspoon and my brain heard
>> tablespoon. It do make a difference.
>> I grilled my eggplant slices for this batch, too. I salted them, sort
>> of patted them dry, spritzed with olive oil, and grilled. That
>> works. And there's less spattering of oil in the kitchen, too. Every
>> little bit helps. :-)
>>
>
>
> That would make a difference! Thanks for the follow-up. I was too
> careful about salt when I made mine (partially because of your
> misadventure, and partially because I was using canned tomatoes and they
> have a lot more salt than you'd expect.)
>
> Bob

Bob, look on the shelves for canned veggies with the little banner that
says "No salt added." Since we're somewhat salt intolerant that's all I
buy anymore. Seems like every brand has some. That way you get the stuff
to taste like you want it to rather than to some food scientist's taste.

On Tue, 22 Sep 2009 07:30:24 -0500, Melba's Jammin' wrote:

> Dude! I made another batch yesterday and in doing so, realized that on
> that second batch I'd made (the one that was too salty) I, uh, had used
> way more salt than called for when I salted the eggplant and zucchini
> early on. My eyes read teaspoon and my brain heard tablespoon. It do
> make a difference.

oopsie-doodle.

your pal,
blake