tag:blogger.com,1999:blog-1265458610994888383.post5012136206242759933..comments2023-03-22T01:48:27.292-07:00Comments on The Hungry Historian: Summer DiscoveriesJordan Stanger-Rosshttp://www.blogger.com/profile/08685812635711701436noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1265458610994888383.post-32759055009006837642011-09-02T19:24:47.576-07:002011-09-02T19:24:47.576-07:00Yeah, the preserved eggplant texture is rather cho...Yeah, the preserved eggplant texture is rather choice, and completely unlike any other eggplant presentation. I'd like to meet the eggplant genius who figured that one out. I also like eggplant taken to the other extreme - roasted or braised into a pulp with lots of aggressive seasonings, and either slopped on some rice or served cold as a dip (asian style, with soy sauce, garlic, sesame oil, chile paste, and cilantro - maybe some dried shrimp if your into that sort of thing - is particularly good). Anyway, glad I could introduce you to something new, I more than owe you for your many excellent cookbook recommendations.Matt Housenoreply@blogger.comtag:blogger.com,1999:blog-1265458610994888383.post-41843614015743296772011-08-19T16:34:44.057-07:002011-08-19T16:34:44.057-07:00Yowzers! Perserved eggplant! Sounds delicious. I&#...Yowzers! Perserved eggplant! Sounds delicious. I'll find a recipe and see if I can make some as worthy as made by Valli. <br /><br />I agree about swordfish. I've never liked it, but I'm glad you found a good eat.Tim Cleveshttps://www.blogger.com/profile/13423396619057854322noreply@blogger.com