INGREDIENTS

INSTRUCTIONS

Sure egg plants can be eaten raw. They just don't taste like much. However
they are an very useful veggie than can be grilled (brust with a bit of
olive oil and spring with garlic powder), stir fried, baked, etc.
One of my favorite ways to use an egg plant is to slice it in 1/2" pieces,
dip it in beaten egg to which some garlic powder has been added, roll it
italian bread crumbs, fry it quickly in olive oil, lay it in a baking pan,
cover with a good italian tomato sauce, sprinkle with grated cheese, top
with sliced mozzerele and bake until the sauce heats and the mozzerele
melts and browns a bit. Serve with pasta, crust breat and a nice green
salad. Accompany with a robust red wine like chianti or maybe a young
cabernet. To keep this chile related, the tomato sauce can contain
jalapenos or habaneros to taste, or serve crushed red peppers on the side
to sprinkle on the pasta and eggplant. That is good eating and is pretty
enough to qualify as company food!
A simpler way is to fire up the barbie and grill slices or kebab chunks
with other veggies, brush with olive oil and cook till done. Eggplant is
done whenm, like fish , it looses its opaque quality and turns sort of
translucent.
Notice all my recepies call for oil as a necessary inclusion when cooking
eggplant. Are there ways to do this nifty vegetable without oil? If so I
would really appreciate receiving such recepies.
Posted to CHILE-HEADS DIGEST V4 #038 by Lorraine Heidecker
<lheid@saclink.csus.edu> on Jul 24, 1997

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