Hi Susan and Thanks for this!! The eggplant doesn’t get enough good words written about it. I don’t know a more versatile vegetable. We eat a lot of eggplant. I’ve started wet brining it a bit and it adds a depth and texture that’s quite amazing for my dry-fried eggplant and also the yuxiang eggplant and even the smoked eggplant I turn into marinated banchan seemed to benefit from a quick brine before putting it in the smoker. Now I’m hungry.
I do a soup like this with the addition of Penzey’s Pie Spice and goat from a farm down the street. For whatever reason, the Chinese eggplant didn’t take this year, but the Italian is going nuts. I HAVE to learn to can it. Safely.
Sep 15, 2023·edited Sep 15, 2023Liked by Susan Spungen
Alexandra Stafford of Alexandra’s Kitchen has a great roasted ratatouille recipe on her website. I make it continuously when eggplant, zucchini and such are in season!
I have all of your books. I haven’t had the chance to read your new one fully yet (only dabbled with a few recipes so far), so I missed that one. I’ll check it out. Thank you.
Chinese eggplant, specifically Yu Xiang Jie Z is the very pinnacle of eggplant dishes
“vegetables, shingled in a gratin dish” --a verb as divine as eggplant! Respect.
Hi Susan and Thanks for this!! The eggplant doesn’t get enough good words written about it. I don’t know a more versatile vegetable. We eat a lot of eggplant. I’ve started wet brining it a bit and it adds a depth and texture that’s quite amazing for my dry-fried eggplant and also the yuxiang eggplant and even the smoked eggplant I turn into marinated banchan seemed to benefit from a quick brine before putting it in the smoker. Now I’m hungry.
Great ideas, Russell, thank you!
I do a soup like this with the addition of Penzey’s Pie Spice and goat from a farm down the street. For whatever reason, the Chinese eggplant didn’t take this year, but the Italian is going nuts. I HAVE to learn to can it. Safely.
Alexandra Stafford of Alexandra’s Kitchen has a great roasted ratatouille recipe on her website. I make it continuously when eggplant, zucchini and such are in season!
Thanks Ginger! I have one in my new book too!
I have all of your books. I haven’t had the chance to read your new one fully yet (only dabbled with a few recipes so far), so I missed that one. I’ll check it out. Thank you.
Loved your interview on TASTE! Fascinating to hear about those early years with Martha.
Thank you Amy!