Cooking, eh?
I recently enjoyed some home-cooked pasta melanzane which is a perfect meatless dish for lent. Although I don't know exactly how it was made, spreading (real) salt over the melanzane and
patting dry with paper towels is important to remove the water/bitterness from the vegetable. I have been told that smaller size eggplants are preferable since they are not as bitter as the larger ones.
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Thanks for the news, Lucia.

p.s. Do you know …
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