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FareShare Gazette -- April 2009 Recipes

FareShare Gazette -- April 2009 Recipes comes together with Eggplant, Salt, Flour, Fine Dry Bread Crumbs, and Butter Cut Into Small. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 3/4 tsp
• 3 tbsp
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   However, once it comes home, its true personality emerges.

2. 2

   Suddenly it is a greedy sponge shouting out its demand to the cook: "More oil!

3. 3

   A recipe that tells you simply to "pan-fry eggplant in oil" plays a cruel joke on a home cook.

4. 4

   When more oil is added, that disappears, too, leaving a choice of pouring in even more or having some part of the eggplant cooked in a dry pan.

5. 5

   How can you cook eggplant without using too much oil and still achieve a decent result?

6. 6

   Using a brush to apply oil to eggplant slices is the only effective way to prevent overindulgence on one hand and a dry, burned surface on the other.

7. 7

   Brush oil on one side and then place the slices, oiled side down, on a grill or in a nonstick skillet.

8. 8

   Just before turning them over brush the other side. (If both sides are brushed at the same time, the oil invariably will have been soaked up by the time the slice is flipped.) When the slices come out of the pan crisp outside and soft and creamy inside, they are a small wonder, served in any number of ways.

9. 9

   Then there is the salt.

10. 10

    Traditional recipes ask the cook to salt eggplant slices before cooking them, supposedly to remove bitterness.

11. 11

    But some cooks argue it is not necessary.

12. 12

    Peel eggplant and cut into 1/4-inch rounds.

13. 13

    Sprinkle with salt and pepper, then dredge with flour.

14. 14

    Dip in beaten egg, then into the bread crumbs.

15. 15

    Place in a lightly buttered casserole. Dot with butter. Bake at 325F for 1 hour.