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On 24/03/04 23:09 +0000, Kate L Pugh wrote: > On Tue 23 Mar 2004, Simon Batistoni <simon@xxxxxxxx.xxx> wrote: > > Cut half centimetre-thick rounds of aubergine. Take each round, and > > first dunk it in the egg, coating both sides. Then dunk it in the > > flower so that it has an even convering. > > > > Shallow-fry the rounds for about two minutes, turning occasionally to > > cook both sides. > > That's awfully good stuff. I like it with a fresh tomato sauce. It's ridiculously easy too. I like it as an accompaniment to main dishes (and yes, tomatoey things are great - the curry I did it with was tomato-based) because you can basically polish it off at the last minute with very little hassle. Your quoting made me noticed that I typed "dunk it in the flower." Whilst aubergine with geranium-pollen batter might be interesting, that wasn't the intended effect...There's stuff above here
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