Kitchen

[Preds]

[Preds]

[mousiegirl]

Last night, I cut seven long white eggplant, Gretel, as a side for pork tenderloin and roasted new potatoes.  This eggplant is more like a zucchini.  It gets soft very quickly, though zucchini takes longer, the end result is the same, so I have to saute on higher heat, then cover, for a bit, otherwise the slices turn to mush.

 I also learned to soak the slices in salted water as they quickly turn brown, very ugly.  It has a good flavor.  I drizzled red wine vinegar, extra virgin olive oil, garlic, forgot the parsley, and salt and pepper over them when on the plate.  I often use a vinaigrette on purple grilled eggplant slices, with herbs, garlic, and balsamic vinegar, which I eat on either french bread or lightly toasted french bread.  DD makes paninis with it which she learned at a local deli, and adds mozzarella.