[Sca-cooks] Period substitute for tomatoes?

[Elaine Koogler]

They are wonderful made into dips as well as simply sliced, salting, letting
them rest for a bit, then brushing with olive oil, sprinkling with salt and
a few other spices and grilling/broiling/etc.

Kiri

On Fri, Aug 21, 2009 at 9:53 AM, Terry Decker <t.d.decker at att.net> wrote:

> You might consider experimenting with eggplant, the "tomatoes of the Jews
> of Constantinople."  They can be mixed in with almost anything, pickled,
> pureed, baked, fried, etc.  They are more common in Indian and Arab cooking
> than European.
>
> Two caveats.  They can be bitter.  And they can soak up oil like a Sham-Wow
> soaks up water.  Slicing, salting the slices, then letting them rest while
> the cell walls break down and the internal liquids drain is supposed to
> reduce both problems.  Other than mousakka, I don't have much experience
> preparing them, so I can't point you in any specific direction.
>
> Bear
>
>