[Sca-cooks] What to do with soused eggplant
David Friedman
ddfr at daviddfriedman.com
Tue Sep 8 21:49:19 PDT 2009
A while back I made the soused eggplant from al-Warraq--basically
it's eggplant boiled in vinegar then stored in more vinegar. Supposed
to keep for a year--and, not surprisingly, it's rather sour.
The question is what to do with it. I've tried rinsing before eating,
but it's still very sour. Spread on a slice of bread, perhaps, to
dilute the effect? Other suggestions? What does one do with pickled
eggplant?
--
David/Cariadoc
www.daviddfriedman.com
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