The knife thing works. As far as salt, just soak it in salt water do a couple of hours. I don't do this though.
John Diakogeorgiou > On Jan 24, 2015, at 9:24 PM, John Kolwick via Cookinginthedark > <[email protected]> wrote: > > Hi, one way I found that somewhat worked for me was to slice it first > and then stick the knife in the egg plant near the skin and run the knife > around the edge to peel it. I also understand you can soak the egg plant in > salt and that will reduce some of the bitter taste. I have not done this nor > do I know the exact method for doing so. > > -----Original Message----- From: Abby Vincent via Cookinginthedark > Sent: Saturday, January 24, 2015 9:09 PM > To: [email protected] ; 'Mike and Jenna' > Subject: Re: [CnD] egg plant > > I like it with tomato sauce and Parmesan or in baba gniche. I'm hoping > someone will tell me the best way to peel it. > Abby > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of Mike and Jenna via Cookinginthedark > Sent: Saturday, January 24, 2015 12:25 PM > To: [email protected] > Subject: [CnD] egg plant > > hi, > > > > I a looking for different recipes using egg plant. Thanksfor anything > submited. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
