Re: [CH] Eggplant "Preparation"

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I've found that microwaving eggplant pieces before frying makes it so that
the eggplant doesn't absorb oil like a sponge. It also releases some of the
water.

A good recipe for using up eggplants, peppers, and tomatoes from the garden
is Armenian or Turkish Moussaka. It's quite different from the Greek
version. The Armenian/Turkish version uses a lot of eggplants and includes
peppers. Some ground beef is added but only a little. I've never been able
to make it as good as the local Armenian restaurant. I'm not sure what the
difference is between the Armenian and Turkish versions.

An easy way to use up eggplants is to fry the cutup eggplants in olive oil
with garlic. I got that from an Italian cookbook. No peppers are normally
added but could be or hot sauce could be put on at the table.

--Mark
California

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• Maybe in reply to: Rob Solarion: "[CH] Eggplant "Preparation""