Yum, looks good. I love eggplant.
I wonder whether I could come up with a baked version that still had some texture? I've done both asparagus and zucchini "fries" coated with an egg//panko mixture, sprayed lightly with oil and then baked on a pre-heated heavy baking pan (or pre-heated cast iron skillet in the oven.)
My sweetie has been making caponata with eggplant - not yet home grown, as my one and only eggplant foray here in Florida was a bust. I'm going to try again with more tropical friendly Asian varieties.
- Ann
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