Comments on: Eggplant – Help!

By: Carol

Carol — Mon, 02 Nov 2009 03:32:39 +0000

Thank you for your kind words.

carol

By: Carol

Carol — Sun, 01 Nov 2009 22:41:15 +0000

Thank you for your kind words. The purple’s in egg plants makes them fun to paint.

carol

By: mangocheeks

mangocheeks — Sun, 01 Nov 2009 18:37:00 +0000

Carol.
Its my first visit here and I am delighted. You are such a wonderful and talented painter, I especially love the paintings of vegetables. Thank you.

By: Carol

Carol — Mon, 12 Oct 2009 21:30:13 +0000

Did you sautee them? Were they whole or cut in half?

By: Carol

Carol — Mon, 12 Oct 2009 21:28:27 +0000

Do you peel them. Do you cook them in lots of oil, small amount of oil? Thanks for you suggestions.

By: wasabi prime

wasabi prime — Mon, 12 Oct 2009 20:59:05 +0000

Eggplant really is tricky! I tend to like the smaller, Asian ones, whose skin isn’t as thick, versus the typical dark purple large varieties found in grocery stores — that skin can be a bit tough. I just made a curry with adorable wee eggieplants from the farmer’s market. They cooked down soft, but they were cut down so small in the curry, one would never recognize them immediately as eggplant, but they sure tasted good!

By: Phil Hemmelglork

Phil Hemmelglork — Sat, 10 Oct 2009 15:51:45 +0000

My trick with eggplant is to wash it and them cut it in half, then rub rub the halves together for about 20 seconds. After that let the eggplant rest in a covered bowl for an hour. I don’t know why this method works but I’ve had great success with it.

By: Carol

Carol — Fri, 09 Oct 2009 17:28:51 +0000

Sicily was terrific. So terrific in fact that we are thinking about spending a couple of months there this winter.

Thanks for your eggplant advice. I guess I have to give up on the beauty of the skin and peel it before cooking.

By: Lucia

Lucia — Fri, 09 Oct 2009 01:18:22 +0000

How was Sicily? As far as the eggplant goes I always peel it. I salt it when I have the time and then rinse it. I love your picture of the eggplant.