Aubergine

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The French expression is exquisite, fat succulent globes glowing darkly, but if you're looking for length look to the East, although they lack girth. Yet the Greeks do it best sleek glossy orbs, rubbed with olive oil then laid in their bed and immersed in an effusion of ripe succulent Roma slowly simmered with garlic, oregano and perhaps a few chilies, if you like it hot and then covered with a thick white sauce béchamel and lasciviously savoured with a mature rich red.

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Kai Michael Neumann

Date: 3/10/2017 1:49:00 AM

Hi Aubergine. Which other forum are you writing in. I think in freudian terms quite a lot, though he was a bit of a fraudster. Good writer though. Lots of wishes, Kai

Kai Michael Neumann

Date: 3/2/2017 10:37:00 AM

Quite phallic...

D.W. Rodgers
Date: 3/2/2017 1:39:00 PM

I wrote it for an 'Erotica or Porn' challenge in another forum, so any illusions are intentional. However it was also August and we wer getting a lot of eggplant from our CSA and trying new recipes - many of them Thai.

Jan Allison

Date: 7/12/2016 4:42:00 PM

I have never tried them apart from in moussaka:-) hugs Jan xx

D.W. Rodgers
Date: 7/12/2016 5:14:00 PM

Thanks Jan, the back half is basically an homage to moussaka but they are good in many other ways too.

Andrea Dietrich

Date: 7/12/2016 8:40:00 AM

hmmm, I am not sure I would like this or not. Never tasted it before. But that sauce on it sure makes it sound good!

D.W. Rodgers
Date: 7/12/2016 5:16:00 PM

Thanks Andrea, do give them a try. They are good in Greek, Thai and Indian dishes and the Moosewood Cookbook has a Hippy Eggplant recipe which has been a regular with us for many years.