nope

got two. gonna stuff them with tomatoes and onions and bake

max please explain yourself

Sometimes they are bitter of the seeds gross me out but I have really learned to like them more in my advanced age. The baby ones in azn foods are usually best.

i like how they taste sort of smoky and i love baba ghanouj. those aren’t baby eggplants, they’re chinese eggplants btw. i don’t think i’ve ever had them.

the best vegetable ever is corn

oh nm i know what you mean, baby eggplants xp

green beans, sorry you are all wrong.

fyi eggplants are fruits botanically speaking

tho corn is a grain and not a veggie so i guess im wrong too, botanically

if corn being my favorite vegetable is botanically wrong i dont want to be botanically right

eh i meant the broad definition of vegetables, not the botanical one. so corn can be a vegetable i guess. i haven’t bought any yet this year. maybe next week i will.

max, have you had cancha? it is a great way to eat corn!

Cancha, a popular snack in Peru and Ecuador, is made with a special type of large-kerneled corn called maíz chulpe or maíz cancha chulpe. The dried kernels are tossed with oil and toasted in a hot skillet until they are browned and puffed. A simple sprinkling of salt and the cancha is ready to eat. Cancha is often served with ceviche or a cold beer.

like crack.

my favorite broad definition vegetable is potato chips

i like potato chips too, esp. salt and vinegar

the little ones, not necessarily azn, are good. the farmer’s market i go to has them just about every week. there’s this dish with tomatoes, breadcrumbs, penne & eggplant that we make sometimes that kicks butt.

could you post the recipe, t.s., because that sounds like something i want to make.

http://fooddownunder.com/cgi-bin/recipe.cgi?r=182384

this is almost the exact same recipe, except ours includes 1 1/2 lbs of ripe plum tomatoes, sliced about 1/4 inch thick

so when you get to the part where you are putting the bottom layer in the oven dish, you use 1/2 of the fresh tomato slices for that instead of the sauce, then half the breadcrumbs on top, and then follow the rest of the recipe.then your top layer will be the other half of the fresh tomatoes with breadcrumbs on top.

it comes from a very good cookbook called the flavors of puglia by nancy harmon jenkins that gets a lot of use in our house.

hey that looks pretty good t. silaviver

yes it does, thank you t.s., i will make it and report back.

maybe i will get that cookbook from the library sometime. my eggplant recipe is from “silk road vegetarian,” which i am very pleased with. i made a mung bean/lettuce salad from it last night.

I made ratatouille without eggplant last night.

I love eggplant and am glad to not be alone in this.

stuffed eggplant was pretty good. shoulda been baked another 10 min though probably