tag:blogger.com,1999:blog-22674028.post726426679129169306..comments2023-05-28T16:32:40.343+01:00Comments on intothepot: A question about auberginesa.c.t.http://www.blogger.com/profile/16347794269630638479noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-22674028.post-62718127266089850932007-01-16T12:52:00.000+00:002007-01-16T12:52:00.000+00:00Martha, aubergines are eggplants.
I've been told ...Martha, aubergines are eggplants.<br /><br />I've been told you can grill your sliced aubergines for your parmigiana too, if you want to reduce the oil intake. I always salt mine for this reason rather than for bitterness. <br /><br />handily though if your aubergines get out of date they make a useful sponge for absorbing any spillages.... [n.b. I take no responsibility for the consquences of following this suggestion. ahem.]Spangly Princesshttps://www.blogger.com/profile/00298207390810348915noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-25909044506554958702007-01-15T23:05:00.000+00:002007-01-15T23:05:00.000+00:00i don't know what aubergines are, but they look gr...i don't know what aubergines are, but they look great :)<br /><br />i love that you're so creative in the kitchen... i hope i have a kitchen big enough to do that someday... and someone else to cook for... it's sort of boring cooking for myself :)Martha Elaine Beldenhttps://www.blogger.com/profile/14384371364553515474noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-21077771833246518282007-01-11T23:41:00.000+00:002007-01-11T23:41:00.000+00:00Stuffed eggplant! Yum! I am going to try this!Stuffed eggplant! Yum! I am going to try this!BraveIrenehttps://www.blogger.com/profile/14358612212863306627noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-41220796971470512192007-01-11T20:56:00.000+00:002007-01-11T20:56:00.000+00:00Wow! It's like parmigiana di melanzane in a neat ...Wow! It's like parmigiana di melanzane in a neat little package! Sounds delicious.Susan in Italyhttps://www.blogger.com/profile/03504876361780195313noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-48658297363421844832007-01-10T13:20:00.000+00:002007-01-10T13:20:00.000+00:00Ginkers, it is for that as well. When you fry them...Ginkers, it is for that as well. When you fry them the water comes out and gets replaced by loads of oil so if you salt them first it should hopefully absorb less oil.a.c.t.https://www.blogger.com/profile/16347794269630638479noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-65469741150997435382007-01-10T12:38:00.000+00:002007-01-10T12:38:00.000+00:00Looks like a tasty dish. I thought that salting wa...Looks like a tasty dish. I thought that salting was to help draw the water out of the aubergine as it is such a soggy beast. It certainly sweats out a fair bit of moisture! Keep the recipes coming...ginkershttps://www.blogger.com/profile/16346019297504649488noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-64522870184579945232007-01-10T11:47:00.000+00:002007-01-10T11:47:00.000+00:00Phantom, let me know what you think if you try it....Phantom, let me know what you think if you try it.<br /><br />mat, they are very easy and thanks for the compliment. I used to go on about using vegetables that are only in season but I'm finding it increasingly difficult to resist when they're staring at me in the supermarket.<br /><br />ems, don't give up. Mine used to be awful especially as they're always taken at night. It was always too dark without flash and too bright with flash. Now I just use the 'indoor' setting on the camera. If you haven't got that, try moving the plate around until you find the brightest area or under a lamp or something. Sounds like a lot of hassle I know but I love food pics and I think you should keep posting them.a.c.t.https://www.blogger.com/profile/16347794269630638479noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-77267319128823995032007-01-09T19:29:00.000+00:002007-01-09T19:29:00.000+00:00Look fantastic. You're going to have to give me so...Look fantastic. You're going to have to give me some tips on photographing food - I've given up trying it all looks the same (i.e. inedible). <br /><br />I do only salt aubergines now when I am going to fry them. <br /><br />And as for parmigiana...delicious.emshttps://www.blogger.com/profile/01644341573332011753noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-22065905952090098922007-01-09T18:34:00.000+00:002007-01-09T18:34:00.000+00:00They look very tasty, and so easy to make. You are...They look very tasty, and so easy to make. You are a great cook a.c.t. I will make them myself one of this days (although aubergines are not in season).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-22674028.post-57872861022429299492007-01-08T23:24:00.000+00:002007-01-08T23:24:00.000+00:00Uncanny! Mrs P and myself dined on stuffed aubergi...Uncanny! Mrs P and myself dined on stuffed aubergine and red peppers this very evening.<br /><br />I agree with you about the aubergine salting, I find it just improves the texture and do it anyway.<br /><br />Love the idea of using sausages.Stevehttps://www.blogger.com/profile/07918450981142861097noreply@blogger.com