Aubergines (AKA purplegooberinis or something for our USA frenemies): mysterious vegetables you have to slice all thin-like and then salt till they sweat brown yuck-juice & then AND ONLY THEN PRETTY MUCH you add oil & bake them.
Delish with tomato sauce and mozarella in oven.
Oh, really? Interesting, I assume you kept cooking them? The typical thing is they taste yuck, right?
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We thought cooking them a good long time would help but still awful. They worked well in a curry once, but those are the limits of my aubergine success
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Yeah... sorry... it's happened to me too.
End of conversation
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