The hot pepper is optional (for that matter, the recipe I learned from didn't have garlic).
Other changes in how I make it:
- you can slit the eggplant before cooking, and it stays a nice clean line which you can just nudge open with a spoon after they're cooked in the oil. And that way, you aren't fiddling with hot eggplant as much.
- I learned it stuffing the eggplants with the onion/parsley mixture and then adding diced (canned) tomatoes over the top with less precision and just letting it all simmer to deliciousness. I'm pretty sure the results are pretty much the same (though you can decide whether the extra juicy comes more from the tomato liquid or more oil), but it's a little less fuss.
- I have made this with as little as 1 Tablespoon of oil, if my pan wasn't too sticky (I used enameled cast iron that had no scratches). Eggplant will keep telling you it needs more oil, but it cooks just as nicely without it.
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timeasmymeasure
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Date: 2012-08-21 04:39 am (UTC)The hot pepper is optional (for that matter, the recipe I learned from didn't have garlic).
Other changes in how I make it:
- you can slit the eggplant before cooking, and it stays a nice clean line which you can just nudge open with a spoon after they're cooked in the oil. And that way, you aren't fiddling with hot eggplant as much.
- I learned it stuffing the eggplants with the onion/parsley mixture and then adding diced (canned) tomatoes over the top with less precision and just letting it all simmer to deliciousness. I'm pretty sure the results are pretty much the same (though you can decide whether the extra juicy comes more from the tomato liquid or more oil), but it's a little less fuss.
- I have made this with as little as 1 Tablespoon of oil, if my pan wasn't too sticky (I used enameled cast iron that had no scratches). Eggplant will keep telling you it needs more oil, but it cooks just as nicely without it.