I believe that the bitter juice they one had have been 'bred' out of them.
I just ask as I'm making up a Moussaka for tomorrow's dinner, layering up minced lamb cooked with red wine, shallots, garlic, herbs and cinnamon with slices of aubergine and potato topped with a bechemel sauce and two types of cheese
I dot salt them anymore, instead I grill them to get the juice out. I think with moussaka the juice removal is essential. Have you tried the greek yoghurt ad egg topping, its much much nicer than bechamel sauce!
I'm not too good with things eggy, goodsoulette, like quiche and omelettes, meringues and the like. I'll put a recipe in recipes in the morning, I'm in beddy byes now!
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Does Anybody Bother To Salt Raw Aubergine Anymore Before Use?
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