Wednesday, October 6, 2010
Eggplant Experimentation Extravaganza
I have only used eggplant a couple of times. I frequently come across recipes calling for it that sound good, but when I read all the steps involved in salting and draining and drying etc etc etc I simply become discouraged and write it off as too much trouble. Recently I succumbed to the glossy, rich plumpness. Once home though, I invested hours sorting through recipes and cookbooks trying to find just the right thing to make. If it's as much effort as I remember, I want it to be really good.
The tones and hues were similar enough that I ended up serving both recipes together side-by-side. I had a favorite, but it was very close and even for a more carefully planned dinner party, I might again prepare the recipes together.