Guest guest Posted June 30, 2008 Report Share Posted June 30, 2008 Katie, I love this idea of adding pureed eggplant to the sauce , sounds like a great way to thicken a basic sauce! I am assuming you cook the eggplant first then puree it? I was wondering to my self how it might work if the eggplant were to cook in the sauce?? maybe shredded? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2008 Report Share Posted June 30, 2008 I peal the eggplant and then cut it into chunks about 1/2 inch and saute until the chunks are pretty soft and then add to the cooking tomato sauce and they just disappear nto the tomato sauce. I bet you could make a really good pasta sauce without tomatoes, just using the saucy cooked eggplant if you were a clever cook. Katie --- On Mon, 6/30/08, mylameoww <mylameoww wrote: mylameoww <mylameoww Katie eggplant puree question Monday, June 30, 2008, 5:18 PM Katie, I love this idea of adding pureed eggplant to the sauce , sounds like a great way to thicken a basic sauce! I am assuming you cook the eggplant first then puree it? I was wondering to my self how it might work if the eggplant were to cook in the sauce?? maybe shredded? Quote Link to comment Share on other sites More sharing options...
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