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Location: where you sip the tea of the breasts of the spinsters of Utica
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There's only one way I eat zucchini now, and I love it: fried 1/4" slices in butter at medium high until it has gone from being stiff to being slightly floppy. I usually fry summer squash slices in with it. Salt well, it's one of those things that need quite a bit of it.
I used to add beaten eggs at the end to make it into a sort of omelet, but it's better plain.
Zucchini like eggplant can be stuffed with hamburger, cheese, tomato sauce, soaked with olive oil, and baked.
The Turks have a coupla good eggplant recipes, one is the stuffed baked one called Imam Bai Il Duh (The Priest Fainted). Then there's some kind of creamy white cooked concoction that I've been meaning to try, but have forgotten the name. Then there's mousaka, which is generally considered to be Greek, but which the Turks claim to have invented.
No vegetable is good when it's poorly prepared. I can't imagine a preparation where eggplant would be slimy. I use it in ratatouille, and it's also great roasted with olive oil, salt, and pepper.
Oh, wait! I am one of the people who doesn't care much for eggplant, but I used to get ratatouille at our company cafeteria, and it was GOOD. I didn't mind the eggplant because it absorbed the flavors of the other vegetables, and it WASN'T mushy and gross in that dish.
Forgot about that. I haven't had ratatouille in years.
Oven-roasted zucchini fries. Cut them in 1/2 inch thick strips, cover with olive oil, panko, salt, and pepper - and bake.
Oh, that reminds me! I actually had zucchini fries once and I liked them because they didn't taste anything like zucchini, haha. Yeah I'll eat those, but I do prefer regular fries.
No vegetable is good when it's poorly prepared. I can't imagine a preparation where eggplant would be slimy. I use it in ratatouille, and it's also great roasted with olive oil, salt, and pepper.
It's good in baba ganoush, moussaka, eggplant parm (both the traditional fried version and a healthier baked version), etc.
If you sweat slices with salt before prepping, that draws out a lot of moisture and prevents the "slimy" effect.
I've never had breadfruit. Can you tell me a bit more about it?
Ppl say it s like fresh backed bread but I can't agree.. It's smith like potato but a bit sweet kind of potato. Oh it has another name jackfruit u can try it mayb u will like
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u can try it mayb u will like
