On Fri, 16 May 2008 07:39:47 -0700, "TammyM"
wrote:


"Nathalie Chiva" wrote in message
.. .
On Thu, 15 May 2008 17:15:55 -0700, "TammyM"
wrote:


"Nathalie Chiva" wrote in
message
...
Nope, but I often steam it (already cut into pieces) for 8 to 10
minutes before using it. It makes for very tender eggplant which
doesn't drink much oil.

Thanks, Nathalie. Now THAT'S a great tip I can use! I love my eggplant
but
damn does it soak up the oil....

After steaming, let them drain for a little while (15 minutes at
least). And tell me how it turns out :-)

Will do, Nathalie, my fellow-1960 baby :-)

Here's something I've been doing with eggplant recently (posted elsewhere
here, not sure where):

Fry eggplant in oil until lightly browned. Add halved/quartered cherry or
grape tomatoes (later in the season, I'll use regular tomatoes). Cook until
juices begin to release, adding Penzeys Trinidad lemon garlic seasoning to
taste*. Add fresh chopped or whole spinach leaves and wilt. Turn off heat.
Add a couple of tablespoons feta cheese and allow to soften. I like to eat
this slightly warm or room temp. I think next time I'll add bleu cheese
instead of feta just to see how it works. And because I love bleu cheese.

*Trinidad is a blend of lemon, garlic and salt. I'd be happy to send you
some, Nathalie.

Saved, it looks great. Thanks for the offer, but I'm sure if I
substitute a mixture of grated lemon zest, granulated garlic and sal
it will turn out fine :-)
Oh, and I love bleu too. My favorite is Fourme d'Ambert, do you know
it?

Nathalie in Switzerland