"it's, what, half egg half plant? 'cause that's just unnatural."

[heresluck]

I have to confess that I missed my market last week. VividCon's great and all, but I want it moved to my town next year so I can have vegetables AND vids. I'd make brunch for the concom! . . . I know, I know, the con's not going anywhere. But a girl's gotta dream

Comments

[tzikeh]

and a pint of raspberries which is already nearly gone as I've been sitting here popping them while typing. Yum.

Now RASPBERRIES I can get behind. Mmmmmm. Froot.

[falzalot]

Silly-esque question, but do you have any eggplant tips for someone who can barely boil water without burning it? The few times I've tried to do something with it, it came out ~really~ bad...

[heresluck]

Well . . . it all depends on what you want to *do* with the eggplant. If you're frying or baking it, draining it helps get rid of the bitterness and also keeps it from absorbing so much oil. Just slice the eggplant, put the slices in a colander, sprinkle them with salt, and leave them for 30 minutes or so; then press the slices between paper towels or clean kitchen towels. I usually fry eggplant a bit before adding it to a stew, for example -- helps the texture, which can get either rubbery or slimy pretty quickly.

But asian eggplants, or very fresh globe eggplants, don't usually need salting.

I like eggplant roasted and grilled, myself; it grills beautifully, especially if you marinate it a bit first. Grilled eggplant makes a fantastic sandwich with peppers, tomatoes, and fresh mozzarella. And once it's roasted you can do almost anything with it; pizza, pasta, or baba ganouj are my favorite things to do with it.

I posted a couple of recipes a while back, if you're interested.

[astolat]

Dude. I want you to make brunch for us too! My mouth starts watering every time you talk about the market. *envy*