<p>Dave Said:</p><blockquote>This looks pretty interesting… we don’t have any casseroles on the site. But I always though that eggplant was one of those things that had a whole process to cook in order to make it taste good (i.e. cut, de-seed, soak, etc.). I didn’t think it was as easy as frying for some reason… but I’m here to learn too.</blockquote><br />
Nah, eggplant only has to be soaked if you’re not cooking it with something that has a much stronger flavor (such as tomatoes). Frying it does more or less the same thing?that is, cuts out the bitter taste.<br />
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The thing with casseroles is that they’re easy to make, and usually have all of your food groups in one dish. (Once I actually get a chance to fix my Utterly Decadent Pan-Mediterranean Lasagna, I’ll post that here, too.)<br />
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Then again, some things are supposed to be bitter. Like radicchio, which is a sort of small red lettuce that’s grown mainly in Italy and in Sonoma County. (Similar climates, you see.)<br />
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Also: Ever had gyros? For those who haven’t?it’s meat, fresh tomatoes, onions, and a sauce made from cucumbers and plain yogurt, all wrapped in pita bread. But if it’s made with beef instead of lamb, it’s rarely better than mediocre.<br />
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-Qit
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