Re: 6 more Eggplant Recipes (taken from www.VegetarianTimes.com)

[Guest guest]

Melonie,

You're going to turn us all into eggplant addicts!!! Some of these sound wonderful (like the one stuffed with cheese and the cheesecake one), now I need to buy more eggplants!!

:-) in VA

6 more Eggplant Recipes (taken from www.VegetarianTimes.com)

6 more Eggplant Recipes I got from www.VegetarianTimes.com. ALl of these recipes seem to be almost naturally gluten free... which are some of the best recipes out there..... Enjoy!

[Guest guest]

Yeah,

The eggplant discussions got me intrigued a bit. I have had

eggplant in the past, but it did not taste good. I think it was how

it was cooked.

I will probably try one of these new recipes soon.

Melonie

>

> Melonie,

> You're going to turn us all into eggplant addicts!!! Some of these

sound wonderful (like the one stuffed with cheese and the cheesecake

one), now I need to buy more eggplants!!

> :-) in VA

> 6 more Eggplant Recipes (taken from

www.VegetarianTimes.com)

>

>

> 6 more Eggplant Recipes I got from www.VegetarianTimes.com. ALl

of these recipes seem to be almost naturally gluten free... which

are some of the best recipes out there..... Enjoy!

>

[Guest guest]

Yeah,

The eggplant discussions got me intrigued a bit. I have had

eggplant in the past, but it did not taste good. I think it was how

it was cooked.

I will probably try one of these new recipes soon.

Melonie

>

> Melonie,

> You're going to turn us all into eggplant addicts!!! Some of these

sound wonderful (like the one stuffed with cheese and the cheesecake

one), now I need to buy more eggplants!!

> :-) in VA

> 6 more Eggplant Recipes (taken from

www.VegetarianTimes.com)

>

>

> 6 more Eggplant Recipes I got from www.VegetarianTimes.com. ALl

of these recipes seem to be almost naturally gluten free... which

are some of the best recipes out there..... Enjoy!

>

[Guest guest]

Yeah,

The eggplant discussions got me intrigued a bit. I have had

eggplant in the past, but it did not taste good. I think it was how

it was cooked.

I will probably try one of these new recipes soon.

Melonie

>

> Melonie,

> You're going to turn us all into eggplant addicts!!! Some of these

sound wonderful (like the one stuffed with cheese and the cheesecake

one), now I need to buy more eggplants!!

> :-) in VA

> 6 more Eggplant Recipes (taken from

www.VegetarianTimes.com)

>

>

> 6 more Eggplant Recipes I got from www.VegetarianTimes.com. ALl

of these recipes seem to be almost naturally gluten free... which

are some of the best recipes out there..... Enjoy!

>

[Guest guest]

Well, never having it (or not recalling if I did have it before) it was nice to have a recipe that tasted good and others in the family like! And my husband said he didn't like it before but he loves the recipe I tried...so I'm game for trying some of the other eggplant recipes as well.

:-)

6 more Eggplant Recipes (taken from www.VegetarianTimes.com)> > > 6 more Eggplant Recipes I got from www.VegetarianTimes.com. ALl of these recipes seem to be almost naturally gluten free... which are some of the best recipes out there..... Enjoy!>

[Guest guest]

Well, never having it (or not recalling if I did have it before) it was nice to have a recipe that tasted good and others in the family like! And my husband said he didn't like it before but he loves the recipe I tried...so I'm game for trying some of the other eggplant recipes as well.

:-)

6 more Eggplant Recipes (taken from www.VegetarianTimes.com)> > > 6 more Eggplant Recipes I got from www.VegetarianTimes.com. ALl of these recipes seem to be almost naturally gluten free... which are some of the best recipes out there..... Enjoy!>

[Guest guest]

How does one pick a good eggplant? Is there

a variety that is better or worse? Thanks! –, Washington State

[Guest guest]

How does one pick a good eggplant? Is there

a variety that is better or worse? Thanks! –, Washington State

[Guest guest]

How does one pick a good eggplant? Is there

a variety that is better or worse? Thanks! –, Washington State

[Guest guest]

The larger American varieties can get more bitter than the slim and

long or slim and short asian eggplants. You can pretty much use them

interchangably, although the asian ones are better for stir fries or

asian sautees and the american ones are more convenient for, say,

eggplant parmesan, because the slices are larger. Asian eggplant

varieties are usually more expensive in regular supermarkets, but you

can get good deals at asian markets.

>

> How does one pick a good eggplant? Is there a variety that is better

or

> worse? Thanks! -, Washington State

>

[Guest guest]

The larger American varieties can get more bitter than the slim and

long or slim and short asian eggplants. You can pretty much use them

interchangably, although the asian ones are better for stir fries or

asian sautees and the american ones are more convenient for, say,

eggplant parmesan, because the slices are larger. Asian eggplant

varieties are usually more expensive in regular supermarkets, but you

can get good deals at asian markets.

>

> How does one pick a good eggplant? Is there a variety that is better

or

> worse? Thanks! -, Washington State

>

[Guest guest]

Seamaiden,

Thank you for your help. How do I know if I am picking a “good”

one? Is there a particular characteristic to look for such as color, firmness,

weight or anything? Thanks again! -

The larger American varieties can get more bitter than

the slim and

long or slim and short asian eggplants. You can

pretty much use them

interchangably, although the asian ones are better

for stir fries or

asian sautees and the american ones are more

convenient for, say,

eggplant parmesan, because the slices are larger.

Asian eggplant

varieties are usually more expensive in regular

supermarkets, but you

can get good deals at asian markets.

[Guest guest]

,Here's the guidelines I use for the typical fat-shaped eggplant ever so common in American grocery stores: Look for one that's free of blemishes (scarring on the skin from being rubbed as it grew is probably OK). Then make sure it's free of bruises (soft spots similar to what you'd find on apples). Overall texture is firm but slightly soft - similar to a not-quite-ripe tomato. Hope that helps.

Dee

Seamaiden,

Thank you for your help. How do I know if I am picking a "good"

one? Is there a particular characteristic to look for such as color, firmness,

weight or anything? Thanks again! -

The larger American varieties can get more bitter than

the slim and

long or slim and short asian eggplants. You can

pretty much use them

interchangably, although the asian ones are better

for stir fries or

asian sautees and the american ones are more

convenient for, say,

eggplant parmesan, because the slices are larger.

Asian eggplant

varieties are usually more expensive in regular

supermarkets, but you

can get good deals at asian markets.

[Guest guest]

,Here's the guidelines I use for the typical fat-shaped eggplant ever so common in American grocery stores: Look for one that's free of blemishes (scarring on the skin from being rubbed as it grew is probably OK). Then make sure it's free of bruises (soft spots similar to what you'd find on apples). Overall texture is firm but slightly soft - similar to a not-quite-ripe tomato. Hope that helps.

Dee

Seamaiden,

Thank you for your help. How do I know if I am picking a "good"

one? Is there a particular characteristic to look for such as color, firmness,

weight or anything? Thanks again! -

The larger American varieties can get more bitter than

the slim and

long or slim and short asian eggplants. You can

pretty much use them

interchangably, although the asian ones are better

for stir fries or

asian sautees and the american ones are more

convenient for, say,

eggplant parmesan, because the slices are larger.

Asian eggplant

varieties are usually more expensive in regular

supermarkets, but you

can get good deals at asian markets.

[Guest guest]

,Here's the guidelines I use for the typical fat-shaped eggplant ever so common in American grocery stores: Look for one that's free of blemishes (scarring on the skin from being rubbed as it grew is probably OK). Then make sure it's free of bruises (soft spots similar to what you'd find on apples). Overall texture is firm but slightly soft - similar to a not-quite-ripe tomato. Hope that helps.

Dee

Seamaiden,

Thank you for your help. How do I know if I am picking a "good"

one? Is there a particular characteristic to look for such as color, firmness,

weight or anything? Thanks again! -

The larger American varieties can get more bitter than

the slim and

long or slim and short asian eggplants. You can

pretty much use them

interchangably, although the asian ones are better

for stir fries or

asian sautees and the american ones are more

convenient for, say,

eggplant parmesan, because the slices are larger.

Asian eggplant

varieties are usually more expensive in regular

supermarkets, but you

can get good deals at asian markets.

[Guest guest]

Thank you! I

would hate to make a bad one on the first attempt! J -

,

Here's the guidelines I use for the typical fat-shaped eggplant ever so common

in American grocery stores: Look for one that's free of blemishes

(scarring on the skin from being rubbed as it grew is probably OK). Then

make sure it's free of bruises (soft spots similar to what you'd find on

apples). Overall texture is firm but slightly soft - similar to a

not-quite-ripe tomato. Hope that helps.

[Guest guest]

Thank you! I

would hate to make a bad one on the first attempt! J -

,

Here's the guidelines I use for the typical fat-shaped eggplant ever so common

in American grocery stores: Look for one that's free of blemishes

(scarring on the skin from being rubbed as it grew is probably OK). Then

make sure it's free of bruises (soft spots similar to what you'd find on

apples). Overall texture is firm but slightly soft - similar to a

not-quite-ripe tomato. Hope that helps.

[Guest guest]

Thank you! I

would hate to make a bad one on the first attempt! J -

,

Here's the guidelines I use for the typical fat-shaped eggplant ever so common

in American grocery stores: Look for one that's free of blemishes

(scarring on the skin from being rubbed as it grew is probably OK). Then

make sure it's free of bruises (soft spots similar to what you'd find on

apples). Overall texture is firm but slightly soft - similar to a

not-quite-ripe tomato. Hope that helps.