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This is a multi-part message in MIME format. ------=_NextPart_000_0049_01C668B2.27D02E60 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: quoted-printable AubergineMy (Italian) Mum frequently cooks them and they're always = great. Simply slice lengthways (about 2 coins thick - you don't have to be to = anal) and grill under medium till both sides a little charred but not = burnt. Don't bother with salting etc. beforehand. Then layer in a dish with virgin olive oil (mixed with with finely = chopped garlic) so the slices are well steeped - they shouldn't be fully = covered but don't be shy with the oil. Marinade a few hours and serve = cold with nice bread to get the oil. Really delicious. They keep a while = and get better. ----- Original Message -----=20 From: Russell Joanne (ST)=20 To: 'london.food@xxxxxxxxxx.xxx'=20 Sent: Tuesday, April 25, 2006 12:11 PM Subject: [london.food] Aubergine I am getting an aubergine in my organic box at the end of the week. = Now aubergine is one of my very favourite vegetables - when someone else = prepares it! When I try to do it myself (following various instructions = - i.e. salting it, not salting it but rinsing it, slow cooking it with = other veg) it always tastes a bit bitter and sometimes a bit tough. I don't want this to be like my scrambled eggs failure. Has anyone a = failsafe way of preparing and cooking an aubergine. For idiots. That = still tastes nice. As I'd really like to actually eat it this time = instead of staring sadly at a greyish looking bitter mess in the bottom = of the tray. = *************************************************************************= =20 The contents of the e-mail and any transmitted files are confidential = and intended solely for the use of the individual or entity to whom they = are addressed. Transport for London Street Management hereby excludes = any warranty and any liability as to the quality or accuracy of the = contents of this e-mail and any attached transmitted files. If you are = not the intended recipient, be advised that you have received this = e-mail in error and that any use, dissemination, forwarding, printing or = copying of this e-mail is strictly prohibited. If you have received this e-mail in error please notify = postmaster@xxxxxxxxxxxxxxxx.xxx.xx.=20 This footnote also confirms that this email message has been swept for = the presence of computer viruses.=20 = *************************************************************************= =20 -------------------------------------------------------------------------= ----- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.1.385 / Virus Database: 268.4.6/324 - Release Date: = 25/04/2006 ------=_NextPart_000_0049_01C668B2.27D02E60 Content-Type: text/html; charset="iso-8859-1" Content-Transfer-Encoding: quoted-printable <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> <HTML><HEAD><TITLE>Aubergine</TITLE> <META http-equiv=3DContent-Type content=3D"text/html; = charset=3Diso-8859-1"> <META content=3D"MSHTML 6.00.2900.2873" name=3DGENERATOR> <STYLE></STYLE> </HEAD> <BODY bgColor=3D#ffffff> <DIV><FONT face=3DArial size=3D2>My (Italian) Mum frequently cooks them = and they're=20 always great.</FONT></DIV> <DIV><FONT face=3DArial size=3D2></FONT> </DIV> <DIV><FONT face=3DArial size=3D2>Simply slice lengthways (about 2 coins = thick - you=20 don't have to be to anal) and grill under medium till both sides a = little=20 charred but not burnt. Don't bother with salting etc. = beforehand.</FONT></DIV> <DIV><FONT face=3DArial size=3D2></FONT> </DIV> <DIV><FONT face=3DArial size=3D2>Then layer in a dish with virgin olive = oil (mixed=20 with with finely chopped garlic) so the slices are well steeped - they = shouldn't=20 be fully covered but don't be shy with the oil. Marinade a few hours and = serve=20 cold with nice bread to get the oil. Really delicious. They keep a while = and get=20 better.</FONT></DIV> <DIV><FONT face=3DArial size=3D2></FONT> </DIV> <DIV><FONT face=3DArial size=3D2></FONT> </DIV> <DIV>----- Original Message ----- </DIV> <BLOCKQUOTE=20 style=3D"PADDING-RIGHT: 0px; PADDING-LEFT: 5px; MARGIN-LEFT: 5px; = BORDER-LEFT: #000000 2px solid; MARGIN-RIGHT: 0px"> <DIV=20 style=3D"BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: = black"><B>From:</B>=20 <A title=3DJoanne.Russell@xxxxxxxxx.xx.xx=20 href=3D"mailto:Joanne.Russell@xxxxxxxxx.xx.xx">Russell Joanne (ST)</A> = </DIV> <DIV style=3D"FONT: 10pt arial"><B>To:</B> <A = title=3Dlondon.food@xxxxxxxxxx.xxx=20 = href=3D" </A>=20 </DIV> <DIV style=3D"FONT: 10pt arial"><B>Sent:</B> Tuesday, April 25, 2006 = 12:11=20 PM</DIV> <DIV style=3D"FONT: 10pt arial"><B>Subject:</B> [london.food] = Aubergine</DIV> <DIV><BR></DIV> <P><FONT size=3D2>I am getting an aubergine in my organic box at the = end of the=20 week. Now aubergine is one of my very favourite vegetables - = when=20 someone else prepares it! When I try to do it myself (following = various=20 instructions - i.e. salting it, not salting it but rinsing it, slow = cooking it=20 with other veg) it always tastes a bit bitter and sometimes a bit=20 tough.</FONT></P> <P><FONT size=3D2>I don't want this to be like my scrambled eggs = failure. =20 Has anyone a failsafe way of preparing and cooking an aubergine. = For=20 idiots. That still tastes nice. As I'd really like to = actually eat=20 it this time instead of staring sadly at a greyish looking bitter mess = in the=20 bottom of the tray.</FONT></P> <P><FONT=20 = size=3D2>****************************************************************= *********=20 </FONT><BR><FONT size=3D2>The contents of the e-mail and any = transmitted files=20 are confidential and intended solely for the use of the individual or = entity=20 to whom they are addressed. Transport for London Street Management = hereby=20 excludes any warranty and any liability as to the quality or accuracy = of the=20 contents of this e-mail and any attached transmitted files. If you are = not the=20 intended recipient, be advised that you have received this e-mail in = error and=20 that any use, dissemination, forwarding, printing or copying of this = e-mail is=20 strictly prohibited.</FONT></P> <P><FONT size=3D2>If you have received this e-mail in error please = notify=20 postmaster@xxxxxxxxxxxxxxxx.xxx.xx. </FONT></P> <P><FONT size=3D2>This footnote also confirms that this email message = has been=20 swept for the presence of computer viruses. </FONT><BR><FONT=20 = size=3D2>****************************************************************= *********</FONT>=20 </P> <P> <HR> <P></P>No virus found in this incoming message.<BR>Checked by AVG Free = Edition.<BR>Version: 7.1.385 / Virus Database: 268.4.6/324 - Release = Date:=20 25/04/2006<BR></BLOCKQUOTE></BODY></HTML> ------=_NextPart_000_0049_01C668B2.27D02E60--There's stuff above here
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