Eggplant advice, please

Dee Randall said:

Pandoody, once a long while ago, a very nice woman poster contacted me by my
private email and asked me how I was able to put up with him, when he was
ranting dirty stuff to me and about me. She asked me for the name of
another newsgroup. I told her I knew of none to equal this one; but there
were other food newsgroups. But she never came back to this rfc group.
She chose to complain to me personally instead of complaining to the ng and
getting support. I know that this won't happen with you because you have
the support of the people on this ng. Stay with it.

Geeze, yoose even whisper about me in your private life like I'm pillow
talk (obviously yoose have no life), how wonderful to know I've
affected yoose so... I'm so flattered to be your masturbatory fantasy.
<G>

Sheldon

"Segue" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yesterday I was at an Asian market and found two kinds of eggplant that
looked interesting. One was a small round green eggplant, about the size

of

Quoted message said:

a large plum. The label on the package said "Thai eggplant." The other

was

Quoted message said:

labelled "Indian eggplant" and looks like a miniature version of the
standard purple eggplant I usually buy. Each package has about 15 of

these

Quoted message said:

little eggplants in it.

They looked so cute, and were so inexpensive, that I couldn't resist

buying

Quoted message said:

them; now I have no idea what to do with them. Anyone have a good recipe
for either type?

Thanks!
Segue

I made slow cooked lamb shanks for Sunday's meal, and with it, stuffed
baby-ish eggplant from our greenhouse, idea based on something I turned up
in last week's lamb thread IIRC!

Trimmed a little lamb fat and finely minced it, crushed garlic up with salt
and mixed in - this was used as-is in the recipe I saw, but I added black
pepper, finely minced orange habanero (own grown - only a small amount - it
wasn't HOT!), little fresh rosemary - slit the egg plants along it's length
but not all the way through, made a pocket and stuffed about 2 or so sp of
the mix inside, closed them up, wrapped each in foil and roasted at around
200 F until they were done. They were bloody lovely.

Shaun aRe

Segue said:

Yesterday I was at an Asian market and found two kinds of eggplant that
looked interesting. One was a small round green eggplant, about the size of
a large plum. The label on the package said "Thai eggplant." The other was
labelled "Indian eggplant" and looks like a miniature version of the
standard purple eggplant I usually buy. Each package has about 15 of these
little eggplants in it.

They looked so cute, and were so inexpensive, that I couldn't resist buying
them; now I have no idea what to do with them. Anyone have a good recipe
for either type?

Thanks!
Segue

I like to cut them into halves or quarters (depending on the size). The
inidan ones I stew with tomato, onions, garlic and olive oil (no
particular amounts, just what loooks right). I usually add a dried hot
chilli or two, too. The Thai ones go well in green curry dishes.
Sometimes I parboil the cut up Indian ones and pickle them (again with
a dried hot chilli in the mix).

-bwg

Pandora said:

"sf" <[email hidden]> ha scritto nel messaggio

Quoted message said:

Quoted message said:

Thanks Pandora... the day went well.

Also for me! Especially after having read the posts of that *Shellacked*
Cheers

Consider it hazing. He's our version of a frat boy.