New way for cooking eggplant
Nicky wrote:
> All you do is to cook the whole eggplant on a gas flame, turning it until
> the skin is blackened all over and the eggplant has shrunk a little. Pop it
> into a bag and let it steam until it's cool enough to handle; pull the
> blackened skin off with your fingers.
>
> The whole process takes only about 5 minutes, and you're left with lovely,
> smoky flesh. I've been mixing it with a little preserved lemon, for a
> low-carb, low-fat, high taste meal.
I've done that with peppers of course, but never thought to do it with
eggplant. It sounds delicious... What is preserved lemon?
I LOVE eggplant. Any other good diabetic-friendly eggplant recipes out
there? Pete?
Cindy
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