[Sca-cooks] Eggplant (was Re: Seljuk/Rumi/Sufi Cuisine

[Sharon Palmer]

>I'm not a big eggplant fan myself, and they can exude a small amount 
>of mucilaginous goo when sliced. And they can also absorb a lot of 
>oil in cooking, and release it at inconvenient moments.

Try breading and baking eggplant slices, it comes out crispy without 
all the oil. I dip them in egg, then in breadcrumbs. A little 
parmesan is good mixed with the breadcrumbs.. or ground nuts. Salt, 
pepper, basil or oregano.  Bake on a sheet sprayed with pam.

Ranvaig