[Sca-cooks] Eggplant

[ekoogler1 at comcast.net]

Talk to Phlip about a whole lamb.  Also, I understand from some Mongol friends of mine who do a lamb feast every year at Pennsic, that if you let Giant Eagle know what you need ahead of time, they'll have it ready when you need it.

Kiri
> 
> 
> ata girl, Anahita!  and dont you hate ersatz moussaka with thick slabs
> of half cooked eggplant?  now that is where I would enthusiastically
> join the chorus of blekhs and eeeews!
> My mother always peeled vertical strips of the skin, then slice the
> eggplant and place it in a colander and she would salt the eggplant and
> let it drain;  then she would rinse it, pat dry and then fry by dipping
> in eggwash and then bread crumbs that she seasoned herself; no boxed
> bread crumbs in Morocco - at least not back then. (I like cornmeal; xtra
> crunchy).
> 
> what are OOP vegetables?  By the way, I will be with the SPCA camp at
> Pennsic and I will be making Mishoui (Roasted leg of lamb; maybe a whole
> beast if it can be found), and moroccan chicken with olives and
> preserved lemons for my camp!!!
> 
> Do the drool dance!
> 
> ----- Original Message Follows -----
> > 
> > Don't like eggplant? I have one word: Zaalouk!
> > That's a Moroccan eggplant dish made with a variety of OOP vegetables 
> > like tomatoes and bell peppers (yeah, yeah, i know some folks hate 
> > bell peppers, but i have found that prepared the Moroccan way i 
> > actually enjoy it, and i'm no bell pepper fan)
> > 
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