Oriental eggplant

Janet Bachmann janetb at ncatark.uark.edu
Tue Jul 16 17:12:05 EDT 2002


However you prepare it, you need lots of olive oil, of course!  Anyway,
for winter eating, I like to cook sliced eggplant in an iron skillet
with olive oil, onion, garlic, tomato, pepper, summer squash, whatever,
then freeze after it is cooked.  I guess the classical ratatouille (sp?)
is a recipe that is similar.  The Turks pickle eggplant somehow and that
is great, too.  In fact, the Turks probably have 99 delicious ways to
use this wonderful vegetable.  

Don Maroc wrote:
> 
> While we're discussing how to prepare fresh aubergine (eggplant) for eating,
> can anyone suggest ways to preserve it for winter eating?
> 
> Don Maroc
> Vancouver Island, Canada
> 
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-- 
Janet Bachmann
Agriculture Specialist
National Center for Appropriate Technology
P.O. Box 3657
Fayetteville, AR  72702
(479)442-9824
(479)442-9842 fax
janetb at ncatark.uark.edu
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