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

"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

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. Riced cauliflower is okay. I don't like preparing the stuff because it gets messy and I like to be in control of what I'm cooking at all times.

"dsi1" wrote in message
...

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 suppose after all the years I have been here ... just sayin' <g>

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. Riced cauliflower is okay. I don't like preparing the stuff because
it gets messy and I like to be in control of what I'm cooking at all times.


Yes, it can be messy but I do several caulis at one time and keep the
bags in the freezer. It makes life a wee bit easier)

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.

Cindy Hamilton

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.