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.
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Also when I moved to the UK I was REALLY confused by the bald courgettes. In Cyprus they are furry, not a lot, but they are. Always a bit intimidated by the fur on them in Cyprus but weirded out by their baldness in UK.

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Is this the "Fruit You Have To Cook In Stuff To Make Them Taste Of The Stuff" thread?
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That’s tofu. And not sure if that counts as fruit

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You read my mind...
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Englishers just can't cope with the good veg.
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looks yummy, but for me the main interest is the tomato glup, with the aubergine as just something bland to present it on.
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I don't get the bland thing because to me the whole effort of salting it is to make it taste less (bitter).
End of conversation
New conversation -
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Richard is wrong about this.
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*nodding intensifies*
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Our holiday in Italy ends today, and the single best thing I ate (including a variety of lovely things) was a fresh eggplant ravioli served on top of burrata with a tomato-basil sauce.
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I'm hungry now.
End of conversation
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You just need to know how to cook’em right I suppose! Nothing beats a good eggplant dish in olive oil.

