Quote:
Originally Posted by Cole_Robbie
I can never get my baba ganoush to not come out slimy. I wonder if I would like it better with an heirloom eggplant variety.
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I'm not a huge fan of baba ganoush. I do love grilled or roasted eggplants with a little EVOO, sea salt and garlic. I can eat them almost like chips. Especially made with the long, Asian varieties. I had a bunch of ping Tung long and Louisiana long, green two years ago and I was snacking on grilled eggplant all the time.
I also did a lacto-ferment pickle that turned out delicious. Actually, one of my favorite pickles, ever!