My wife made me an Aubergine convert! She adores the stuff, and I now look forward to them. My favorite thing to do is peel, slice thinly, dip in egg then breadcrumbs, add a pinch of parmesan to the top, lay them out on a cookie sheet, spray with bit of olive oil and bake at 400 for 15-20 min, until browned and crisp. Eat them as they are as a veggie, or use them for Eggplant Parmesan (layer them alternating with sauce and mozarella cheese, cover, bake till bubbly.). Other great use - Ratatouille - one of our summer staples (made better if you can use your home harvested zucchini, sweet peppers and tomatoes!).
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Craig
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