ratatouille question and how to change eggplant

[Guest guest]

The Morroccans and Spaniards have an unusual way of cooking eggplant that is

low in fat because it absorbs so much fat in cooking it takes on the flavour

of the fat.However they cook it directly over a gas ring on hte top of the

cooker, iver a lowish light. It cooks right throu in between twenty five

minutes and about fifty depending on the size of the light and the size of

the aubergine.

 

They then put it into a paper bag for five minutes nad peel it and it is an

entirely different soft vegetable perfect for dips.

Catherine

 

 

 

On 5/7/08, itshotinjt04 <itshotinjt04 wrote:

>

> Does anyone know of a ratatouille recipe that doesn't have eggplant?

> My dh hates the taste (although I love it!). Or, maybe a veggie that I

> can substitute? I hate having to give up something that I enjoy eating.

> Thanks!!!

>

>

>

 

 

 

[Guest guest]

Yes! and you can make delicious things like baba ganouj and

escalivada de alberginia....yum yum...

 

 

, " kat en españa "

<catherine.ford wrote:

>

> The Morroccans and Spaniards have an unusual way of cooking eggplant

that is

> low in fat because it absorbs so much fat in cooking it takes on the

flavour

> of the fat.However they cook it directly over a gas ring on hte top

of the

> cooker, iver a lowish light. It cooks right throu in between twenty five

> minutes and about fifty depending on the size of the light and the

size of

> the aubergine.

>

> They then put it into a paper bag for five minutes nad peel it and

it is an

> entirely different soft vegetable perfect for dips.

> Catherine

>

>

>

> On 5/7/08, itshotinjt04 <itshotinjt04 wrote:

> >

> > Does anyone know of a ratatouille recipe that doesn't have eggplant?

> > My dh hates the taste (although I love it!). Or, maybe a veggie that I

> > can substitute? I hate having to give up something that I enjoy

eating.

> > Thanks!!!

> >

> >

> >

>

>

>