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
Aubergines first appeared in UK shops when I was a child and I was horribly disappointed at mismatch between wonderful glossy purple appearance and boring tasteless interior. I realise they can be made nice, but still think guilty of false promises
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YES
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Said no Turkish person ever
You just need to know how to cook’em right I suppose! Nothing beats a good eggplant dish in olive oil.2 replies 0 retweets 13 likes -
Replying to @zerdeve @richarddmorey and
@o_guest@zerdeve I love aubergine, but it never quite works out when I cook it. Any guidance you can offer?1 reply 0 retweets 2 likes -
Replying to @joejps84 @richarddmorey and
Other than what
@o_guest said about sweating (and then washing away the salt and drying) them, what I find works best is cooking them twice. First par-bake or -fry, then cook them in LOTS of olive oil and tomatoes (and garlic, etc.). A teaspoon of sugar while cooking also1 reply 0 retweets 2 likes -
adds to the flavor. But most important is the quality of eggplants. Supermarket ones can be hopeless. If you can get some fresh chinese or japanese eggplants, they're delicious!
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