Quote:
Originally Posted by Tracydr
I've had the purple eggplants be green in the heat of AZ during summer, although I grew them against a brick wall so it got really hot.
I had one eggplant and some peppers live 5 years outdoors and we're going strong when we moved.
I made some salt fermented pickles that were delicious one summer. Eggplant dries well,too.
It's a nice meat substitute because it has a texture sort of like a portobellos or even tofu. It's pretty flavor neutral,picks up the flavors of your sauce and spices really nicely and can be cubed,sliced,puréed.
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Tracy, you reminded me one more tasty way to prepare eggplant.
Boil in salted water first. Drain. Put between cutting boards with something heavy on the top to reduce liquid. When cooled, puree. Add fresh garlic and mayo. Refrigerate, done. Great with mushed potatoes or on the toasted bread. Better served cold.