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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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).
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Basically the definition of courtesy authorship.pic.twitter.com/pK1bRsHa7y
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That’s because ratatouille is an interdisciplinary veggie dish (vs. an eggplant dish)! Still good, but not the best.
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This is basically the Distracted Boyfriend meme with onions, garlic, tomatoes, herbs, salt and pepper looking on aghast.
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Lol!
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But how are they tasteless? Like the salt is to make them taste less (bitter).
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I was exaggerating slightly: well-salted aubergine, gently fried in lots of olive oil is a delight. Courgettes though...

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Courgettes are good. Try them sliced and fried in batter. Who doesn't like fried stuff.

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COURGETTE BUSINESS MODEL 1. Tastes good when deep-fried in batter 2. Er 3. That's it
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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.

