[Sca-cooks] What to do with soused eggplant
Sharon Palmer
ranvaig at columbus.rr.com
Tue Sep 8 23:29:01 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?
>--
Perhaps cut in little pieces and serve with beverages, like you would
serve olives?
Ranvaig
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