Robin Garr wrote:Jenise, I'm with Karen on this. In my experience, eggplant (in contrast with, say, okra) never goes "woody." What I have noticed is that the seeds become more prominent. But any long-cooking technique should take care of that. I've never found eggplant seeds to get hard and dry enough to be a problem.
Jenise wrote:Skin doesn't get too tough?
Rahsaan wrote:Robin Garr wrote:...and some pizza!
The hot oven is more appreciated in the colder weather but there is a huge letdown with no more tomatoes for sauce!
Karen/NoCA wrote:If you grow a lot os tomatoes, make your own sauce and freeze it.
Jeff Grossman/NYC wrote:It is "barren".
Jenise wrote:Karen, I want to hear about those eggplant meatballs. Was just looking at a Marcella Hazan recipe for fried eggplant balls, but I didn't read the details (would have, but was wearing wrong glasses.)
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