Experimental Eggplant, Day 1
Oct. 15th, 2007 07:47 pmAbout half an eggplant, with the skin trimmed off, cut into pieces about 1in cubed. Half a large red pepper, cut into bits an inch or so square. One medium zucchini, sliced about half an inch thick. Thrown into my bigger (1qt) casserole with about half a cup of water, sprinkled with random seasonings (basil, black pepper, paprika, oregano). Microwaved covered for 5 minutes, then stirred, microwaved another 5 min. Stirred again, prodding the bits of eggplant that hadn't gone translucent down into the liquid. Added three spoons of Prego sauce. Microwaved another two minutes. Put half aside, ate the other half topped with an ounce of shredded cheese.
Not bad, but not terribly filling. The eggplant itself doesn't taste of much; hence, I suppose, all those recipes calling for lots of salt and oil. I really should remember to get some tomatoes next time I shop, fresh or tinned, as an alternative to the prepared sauce.
Disclaimer: I am not a cook, nor do I play one on TV. I have no patience for fiddly preparation, limited space, time, and equipment, and an ingrained habit of looking at recipe books to figure out how long a given ingredient needs to be heated to make it edible and ignoring the rest. Also, recently, a habit of sprinkling random seasonings -- anything as long as it isn't salt -- onto everything in sight. I gave up adding salt to things very early in my culinary career, having discovered that I like them just as well without, and figuring that I eat enough processed and other-people-prepared food to get my allowance anyway.
Not bad, but not terribly filling. The eggplant itself doesn't taste of much; hence, I suppose, all those recipes calling for lots of salt and oil. I really should remember to get some tomatoes next time I shop, fresh or tinned, as an alternative to the prepared sauce.
Disclaimer: I am not a cook, nor do I play one on TV. I have no patience for fiddly preparation, limited space, time, and equipment, and an ingrained habit of looking at recipe books to figure out how long a given ingredient needs to be heated to make it edible and ignoring the rest. Also, recently, a habit of sprinkling random seasonings -- anything as long as it isn't salt -- onto everything in sight. I gave up adding salt to things very early in my culinary career, having discovered that I like them just as well without, and figuring that I eat enough processed and other-people-prepared food to get my allowance anyway.
