 Eggplant...
I love eggplant and it escapes me.
There are two types I would love to have any input about.
1 - Parmigianna. Tender inside, Slightly crispy crumbs outside. I can't seem to get the eggplant to get to the soft yummy state. I've tried pre-baking, soaking, slow cooking... help!
2 - a Szechuan flavor. It has an oily texture but not necessarily sesame. Very hot from the spices but moist and tender as well.
Any input would be greatly appreciated.
April |