tag:blogger.com,1999:blog-8693203966102815853.post6790758655960174126..comments2024-02-01T16:11:44.850-07:00Comments on <center>Food Adventures of a Comfort Cook</center>: Hiding Vegetables is not exactly a new concept.Mary Cokenourhttp://www.blogger.com/profile/04417748905572739158noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8693203966102815853.post-75558661727113900942013-04-02T14:50:06.217-06:002013-04-02T14:50:06.217-06:00Thanks for the tip!Thanks for the tip!Mary Cokenourhttps://www.blogger.com/profile/04417748905572739158noreply@blogger.comtag:blogger.com,1999:blog-8693203966102815853.post-34456557096634668972013-04-02T02:44:26.410-06:002013-04-02T02:44:26.410-06:00You don't like melanzana (eggplant/aubergine)?...You don't like melanzana (eggplant/aubergine)??? OMG - it's one of my favourite ingredients ... but then, I *am* Italian! :-)<br /><br />Honestly, when it is cooked properly, it is soft, silky, and full of flavour. <br /><br />If you find it bitter, 30 minutes prior to cooking with it, cut it up, put in a colander, sprinkle with salt, put a plate on top, with a heavy saucepan (or giant tome of a cook book!) to weigh it all down, and put in the sink or on a tray to catch the drips. After 30 mins or so, rinse well, then pat dry with a clean tea towel or some kitchen paper. No bitterness!<br /><br />It's great in curries, and also in dips such as Baba Ganouj. Melanzane fritters are completely yum too, especially when served with a tamarind dipping sauce. <br /><br />Hmmm... my tummy is rumbling now! :-)TheGOKtor!https://www.blogger.com/profile/00433254121335180170noreply@blogger.com