Monday 29 June
Three sizeable Chinese eggplants
from the Farmers' Market led to a hankering for this favorite, whose recipe is
still under development.
Last time we did it with Anaheim
peppers, because we had some. This time,
with two zucchini, because we had them.
We held them back from the broiler until the last five minutes, but
amazingly, they didn't brown at all, probably because of their water content. Nonetheless, the dish worked very well, though
Holt wants it even smokier. Maybe next time we'll try brining
the eggplant, as in the discursive but more genuine recipe here.
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