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I don't like to use the oven in the summer. Last week after going to the farmers market I had fresh zucchini, fennel, eggplant, peppers, onions, garlic, I chopped it all up, put it in the slow cooler and made ratatoile...(sp?)...it was delicious over pasta.
I don't like to use the oven in the summer. Last week after going to the farmers market I had fresh zucchini, fennel, eggplant, peppers, onions, garlic, I chopped it all up, put it in the slow cooler and made ratatoile...(sp?)...it was delicious over pasta.
NIeither do I. Heats up the hose too much. If I get a cool day, OK.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by sheena12
Anyone tried grilling eggplant?
Yes! It's delicious. Slice it, salt it to remove the bitterness, rinse it off -- the same way you would ordinarily -- and throw it on the grill. Flip it and grill some more.
A friend just sent me this today, am not an eggplant fan and can't vouch for it but it sounded interesting, you may have to play w/ the recipe bc some of it isn't too clear (imo, maybe the 1 1/2 cup of parm. is just to sprinkle over - ?)
2 large eggplants
2 cups of italian bread crumbs
1/2 cup of parsley
3 cloves of garlic
2 eggs
1 1/2 cup of parm. cheese (imo it seems like a lot though)
cook the eggplant for one hour till it is clear, then drain and squeeze out any extra water,
roll in bread crumbs and fry in pan with a little oil and drop them in your sauce
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