Right, got another one for the grill: eggplant/obergene. There's a lot of talk about whether you should salt/brine it beforehand. I don't cook eggplant a lot, but when I do I just put a little extra salt on it. Another one that's really good with a char on the outside but can still hold its texture on the inside.
Also, if you're grilling it, why not make a Baba ganoush?
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I am not even pissed off, more resigned.
3-0
3-0 now - another pathetic goal to concede.
Garner OUT
I feel sorry for our fans at Oakwell
Also, if you're grilling it, why not make a Baba ganoush?