We have talked about aubergines extensively. They have two disadvantages, (a) they need 1 - 3 hours prep to lose their bitter juices, and (b) many dishes require double cooking (i.e. you fry first, then you put in the oven like moussaka) and this takes them ot of daily menus, because none comes back from work wanting to cook for hours on end just to have a decent meal.
BUT, if you are willing to spend the time and make the effort, aubergines will give you a most unique taste.. and this is a most famous Turkish dish, so Pebble, please ..
Pebble, Imam Bayildi please.
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