Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 Additionally to the strainer and salt, I put a bag full of water on top of it to weight it down to squeeze it out but not squish it. I rinse it after and then dry it with a tea towel before cooking with it. The juice that is extracted and the skin can be bitter but the skin is great brain food so toss the juice and slice the skin into thin strips when you incorporate it into your dish! > First, the roasted eggplant recipe for PI has us peeling the eggplant. Does anyone know why? I thought the skin had lots of vitamins. > > Second question is in regards to making the roasted eggplant and vegetables recipe. My eggplant came out soggy and I followed the recipe and direcitons. Does anyone know what happened or do anything different? Quote Link to comment Share on other sites More sharing options...
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