Eggplant blogging, day 2
Oct. 16th, 2007 08:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ellarienI should have mentioned yesterday that the deep purple-black color is strictly skin-deep; inside the flesh is greenish-white, somewhere in texture between moist styrofoam and dry cucumber. The leftover half from yesterday did pretty well in the fridge, well wrapped in clingfilm.
I cut three half-inch-thick slices, trimmed off the peel, and cut them into strips, about the size my mother would use for chips (US fries). Then I sprinkled them liberally with oregano and paprika powder and shallow-fried them in a thin layer of canola oil until somewhere between golden-brown and black. Cooked, they went rather floppy and hard to handle, and I made a horrible black mess of my better frying pan, but the result was delicious, tender juicy and slightly sweet, and what didn't get eaten while I was waiting for the rest to finish cooking made a nice accompaniment to the cold salmon from Sunday.
I cut three half-inch-thick slices, trimmed off the peel, and cut them into strips, about the size my mother would use for chips (US fries). Then I sprinkled them liberally with oregano and paprika powder and shallow-fried them in a thin layer of canola oil until somewhere between golden-brown and black. Cooked, they went rather floppy and hard to handle, and I made a horrible black mess of my better frying pan, but the result was delicious, tender juicy and slightly sweet, and what didn't get eaten while I was waiting for the rest to finish cooking made a nice accompaniment to the cold salmon from Sunday.
