On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
>
> Unless you use quarts of oil eggplant will stick when stirfrying...
> eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> brush lightly with oil, season, and grill. At the same time grill
> slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> veggies of all kinds are excellent; bell peppers & tomatoes are
> perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> ones, they are very prolific. We slice them in half lengthwise and
> grill them too.
>

I love garlic eggplant with pork. It's a fast dish to make and there's no sticking if you know what you're doing. Evidently, in the past, I've made riced cauliflower. I don't remember how I did it. Must have been a bland experience.

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