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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Replying to @o_guest
I never liked them as a kid, but I've recently been thinking about trying them again. I'm reconsidering now.
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Replying to @drakekin
They are my favourite veg tho... or are you put off from the effort? It's actually not much effort?
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Replying to @o_guest
It's one of those things where I don't particularly remember why I don't like them, but the memory is strong enough that it's put me off for nearly 20 years. And realising that they take quite a lot of effort to make them palatable even to people who like them...
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Replying to @drakekin
Is that true for a lot of food? I find sticking them in a bowl with salt after slicing them easier than many other foods. I just sit there and wait for them to sweat and then oil them up and bake them. But yeah, if you don't like them — that's totally a good reason not to bother!
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Replying to @o_guest
Ah, I wrongly assumed from your first tweet it was a lot more work than that. The reason I'm tempted to try them again is I previously felt this way about courgettes and olives, which are now two of my favourite foods.
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They are like courgettes and olives in this context, yes!
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