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[ritaxis]

So now I know how financial aid for foreign medical schools works, and that's why we're taking out a loan on the house. Just for this year, so far, because we don't want to be paying on the rest of it for longer than we have to. Also because the interest rates on the Stafford loans are not much worse than we can get on the house

Comments

[thomasyan]

According to Alton Brown on Good Eats, eggplant has little nutritional value. Therefore, you can cook the hell out of it without worrying about destroying nutrients. The skin especially can be hard to digest. One method my mother used to employ for cooking eggplant was to microwave it and then add seasoning. The raw garlic, although yummy, probably did not help, but I think it was the eggplant skin that always did me in. I like the skin, but I think it needs to be very thoroughly cooked for my stomach to be able to tolerate it.

[ritaxis]

It's that two of the three times I've made eggplant-instead-of-pasta dishes the eggplants were too astringent. But two of the three times I was using long varieties (Japanese, or Italian). The time they were good they were the large round kind. So I got a small one of the large round kind to experiment with this week.

I'm just the opposite of personhead papersky: she makes lasagne with no tomatoes, whereas I will be making lasagne with no lasagne and lots of tomatoes. Unless I am ever blessed with an opportunity to cook for her, in which case I will make things we can both eat.