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Old 08-15-2005, 07:31 AM   #31
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And, I'll grant you that...

English apples are better than French ones...

There was a Marks & Spencer in Bordeaux for about 10 years. We used to go there to get exotic stuff like cottage cheese, farmhouse cheddar (yum, the further up the scale, the better), British bacon, pecan pie, foreign wines and Indian foods.


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Old 08-15-2005, 08:02 AM   #32
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I love Davidstow cheddar - but my absolute favourite, matured farmhouse cheddar is from the Isle of Mull. The Mull of Kintyre also make a good cheddar-style cheese.

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Old 10-05-2005, 01:30 PM   #33
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I have noticed that the eggplant we get today is way different then what my dad cooked for us when I was a kid almost 40 years ago. (i am over 40 but don't remember that far back) back then you did need to sweat them but what they have today are a much sweeter product and no longer need to be sweated. (is that the word ) so I only sweat them if I am using a really large eggplant. small and medium sized ones don't get that extra treatment. Hope this helps. YOu cant get the apples we used to get when we were kids either on the store shelves.
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Old 10-05-2005, 10:58 PM   #34
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I use the recipe my great grandmother used for eggplant parmesan. She always peeled the eggplant and then layered it between flour sack towels and put something heavy on top for at least an hour. This is to get some of the water out of it before you fry it, otherwise you just get mush. Then I dip it in flour, then an egg beaten with a little milk, and seasoned bread crumbs. Fry it in vegetable oil or olive oil and drain on paper towels. Begin layering in a baking dish with spagetti sauce on the bottom, then a layer of eggplant, then grated mozzarella and parmesan. Continue until you've used all the eggplant. Finish with some sauce and cheese. Bake at 350 degrees farenheit until the edges are bubbly. Cool slightly and serve.
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Old 10-05-2005, 11:03 PM   #35
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oh, i forgot to mention that she came to the US from Italy in the early 1900's so my family loves all her recipes and thinks they are quite accurate ways to cook italian food.
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Old 05-29-2012, 09:27 AM   #36
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Thanks for the tips guys ive just cooked my first aubergine/eggplant lol, loving this forum
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Old 05-29-2012, 09:40 AM   #37
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I started leaving the skin on when I started making ratatouille. I like several colours of pepper in it too. That makes it a pretty, colourful dish. A friend of mine peels her eggplants and only uses green peppers. Her ratatouille is a yucky looking grey mess, but still tastes pretty good.
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Old 05-29-2012, 10:08 AM   #38
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Unless explicitly instructed to do otherwise in a recipe, I always leave the skins on eggplants. Regarding "sweating" with salt, I've heard that's only necessary with older specimens, which tend to be somewhat bitter. In any case, I've never used that technique on a young, fresh eggplant.
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Old 05-29-2012, 10:18 AM   #39
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Depends on the recipe.

Normally, I do not peel eggplant or aubergine.

For Babaghanuj ( Mutabal ) Dip of course I peel it ...

Interesting thread.

Margaux Cintrano.
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Old 05-29-2012, 12:06 PM   #40
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Originally Posted by AlexR View Post
I don't know exactly why , but I have always peeled eggplant before frying or baking.

However, someone made lunch for me at my own house a couple of weeks ago, and she simply cut the eggplant up into chunks, skin and all, and chucked it into the ratatouille.

This tasted just fine, and I'm just about ready to revise my judgement.

Also, you read and you hear that eggplant should be "sweated" first, by applying salt and then rubbing with a vegetable with towel, *particularly* if it is to be fried.

I've tended to do this in the past, but I'm wondering if this is not unnecessarily fastidious.

What do you think?

Best regards,
Alex R.
Is Alex still in the house? :)

I like the skin, & rarely peel. Depends on the dish. If I'm making eggplant balls, I peel. For a striped effect, use a vegetable peeler & slice down the sides in intervals.

Grilled eggplant is another way to go. Slice & brush with oil, grill & stuff with ricotta & seasonings & roll up.

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