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.
-
Show this thread
-
-
Replying to @o_guest
Nom! I’m hit or miss with this dish and keep trying different recipes. Got any tips? Fresh tomatoes only?
1 reply 0 retweets 1 like
Replying to @BioProtean
These are canned. Better ingredients help of course but I don't think it's that important in terms of the taste overall. I think it's about the time and oil. You're probably not cooking it long enough at the pre-cooking stage and/or not putting enough oil at that same stage.
11:37 PM - 8 Jun 2019
0 replies
0 retweets
1 like
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.

