On Tue, 21 May 2019 03:00:40 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, May 20, 2019 at 5:03:07 PM UTC-4, dsi1 wrote:
>> On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
>> > "dsi1" wrote in message
>> > ...
>> >
>> > 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.
>> >
>> > https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
>> >
>> > ===
>> >
>> > Looks good but we don't like egg plant/aubergine I do make riced
>> > cauliflower though ... just saying .P
>>
>> "Just saying?" What are you... turning into a yank?
>>
>> I can understand your feelings about aubergine. It can take a while to get used to the weird texture and nondescript taste. In my case, it took 40 years.
>
>Funny, I don't find its taste nondescript. It tastes incredibly rich
>to me, even when not cooked with a ton of oil.

Same here. It's one of my favourite vegetables.