Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

    Nia: Tues and Thurs at 9 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:15 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘eggplant’

Eggplant Omelette

Posted by terrepruitt on April 22, 2019

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCDA couple of weeks ago one of my friends posted a picture of something on Facebook. He might have actually posted a link to a video, but I try not to click on links on Facebook because I just end up down a black hole. But the name of what was in the link was included in the post – Tortang Talong – so I Googled it. All I found originally was videos of how to make the dish but they were not in English. I eventually found one in English. I watched it, but didn’t make note of the recipe because it seemed pretty easy. Tortang Talong is Filipino Eggplant Omelette. I love eggplant and so I was very excited to try this. When I looked at the videos they showed thin eggplants not the globe ones. But they were also shorter than the ones I see at the store. I figured I could just cut it to make it shorter after I roasted it.

Well, after I roasted it, it didn’t seem like a good idea to cut it. One of the eggplant exploded out of its skin – which is ok because the skin gets peeled off. I decided to use the entire eggplant. I had originally decided to just try this “omelette” without anything added to it, but then I started thinking of it as an omelette and decided to add mushrooms. Then, while cooking the mushrooms and eggplant I decided to add cheese.

Since I was adding topping, it made me wonder how the toppings would be incorporated into the omelette, I looked up one recipe that said to pour some egg on top. Well, my two eggs in the pan didn’t really allow for “pouring” on top so I used an additional egg. So I ended up using THREE eggs per eggplant.

So while this was good, it just tasted like eggs and mushrooms to me. I didn’t even get any of the eggplant flavor. I think I want to try it next time with fewer eggs and perhaps NO TOPPINGS.

The on English video I had seen topped it with meat. When I mentioned that to my friend on Facebook he said he usually didn’t use anything except a lot of garlic!

____________________

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCDTortang Talong – My Attempt

1 lb of mushrooms
1/2 of an onion
1 tablespoon olive oil
garlic salt

two eggplant (not the globe ones)
six eggs
4 tablespoons of coconut oil
2 tablespoons butter

1/2 cup of cheese

Turn oven on to 450°F. Line a baking sheet with parchment paper and put the eggplant on the pan. Pierce the skin of each one (perhaps that will keep them from exploding). Put the pan with the eggplant on it in the oven. Let the eggplant bake for about 25 minutes. Then take them out and turn them over and let them bake for another 25 minutes.

While the eggplant is roasting, chop the onion. Clean and slice the mushrooms. Heat up the olive oil in a pan, then cook the onions. Add the mushrooms to the pan and cook the mushrooms, adding garlic salt as you cook the mushrooms. Once the mushrooms are cooked remove them from the pan.

Mix two of the eggs in a dish large enough to hold the entire eggplant (it needs to be long and wide) adding garlic salt to your liking.

Once the eggplant is fully roasted peel the skin off of each one. Leave the stem attached. Then place one in the dish with the mixed eggs. Use a fork to mash the eggplant. Sprinkle 1/4 cup of cheese on the eggplant, then add 1/2 of the cooked mushrooms. Spoon the raw eggs on top of the eggplant coating the toppings. In another dish mix one egg and pour it over the eggplant and toppings.

Heat 2 tablespoons of coconut oil and 1 tablespoon of butter. Once it is hot slide the eggplant with toppings into the pan and cook. When one side is done, flip the eggplant over and cook the other side.

Repeat the process for the other eggplant.

Once cooked it is ready to eat!

____________________

You can use any topping you’d like. As I mentioned the video I watched had ground beef and I think peppers. I saw some recipes have seafood. My friend just like garlic.

I want to try this again but with fewer eggs to see if the flavor of the eggplant will come through. Perhaps I will use fewer eggs for mine, but not my hubby. He is not as a big of fan of eggplant as I am.

Have you ever tried Tortang Talong?  What do you add to it?  What is your method?

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

Posted in "Recipes", Food | Tagged: , , , , , , , , | 3 Comments »

Sometimes I Just Say Yes

Posted by terrepruitt on October 9, 2014

This week I met with a friend and she asked me, “So how do you come up with things to post on your blog?”  It was very funny that she asked me that on that day because that day I was struggling to come up with something.  It is funny how some days it is as if something to write about is RIGHT there and other days I can think about it from the moment I get up until the last minute and still be struggling.  I am very particular about my posting schedule.  There are blogs that I like to read and I will go to them and there is nothing.  I will continue to go and there is nothing and after a week or two I forget to keep checking.  I like to post on a schedule so if you come to my blog you know something will be here.  But that is not always easy.  Especially since my idea was to post something about health and fitness.  There are so many blogs and websites about that.  The magazines all have both and you know how many magazines there are so the market is inundated with the same stuff.  And it is like the cooking shows.  If one is cooking with eggplant that week, they all are.  They are all talking about the latest fad, the latest exercise, the latest study.  Sugar is bad, eggs are bad — eggs are good, sugar is the devil — eggs might be ok, sugar is crack.  Just as examples.  And, for me, sometimes there is so much going on that I don’t have time to do the research and check the latest facts.  Life is busy.  Sometimes I have to concentrate on teaching.  Sometimes I have so much other stuff going on (you know in the last year I’ve had a lot of “stuff).  Sometimes I feel my blog suffers.  But I also think that when I just sit down and write . . . tell you what is going on (ya know when I don’t have time to research and fact check) . . . you guys seem to like that.  How about a nice share today?  You know I love to share.

I am lucky enough to be a part of a teacher rotation for a Nia class on Sunday.  So this past Sunday I taught at they YMCA.  It was the largest class I have taught there.  It was really nice.  The students were really into it.  It is always such a moving experience to have twelve bodies enjoying the dance.  Monday I am subbing for someone the month of October.  That class was a joy.

My Tuesday/Thursday class is making me so proud and happy.  Most of the people who attend Tuesday also attend Thursday.  This group is really beginning to “get their Nia on”.  They are actually sounding.  It used to be that I could tell the area of the room where the “whoo” (or whatever) was coming from . . . but this week, I didn’t know.  There were so many “whoos” and things I didn’t know who was making the noise.  There were doing so well, that I said I was going to listen.  So I was silent and they “ooed”!  It was magical!  I was so happy.  I was silent a bit more just to hear them.  And they kept going!  It used to be they would stop after the first check.  I would say, “I’m gonna do a sound check.”  And the whole room would make noise, then the next time . . . . crickets!  But not this week . . . they kept right on making noise!

One thing that happened, I already shared on Facebook, but I am going to share it here too, is the collective expression of dismay at our music being interrupted by lobby noise!  There are a lot of lovely songs in our Nia music.  We had just begun to get into the movement of the dance.  And the majesty of the song was settling in over the room when there was this LOUD noise from the lobby.  And the whole class went, “Awww!”  Even though the noise would not have ruined the song or the dance, it just BURST into the sacredness of it.  Two people went to shut the dance studio doors and I turned up the music and we danced on, but it was nice to see that other people appreciate the music and sacredness of it as well.  We like to experience without BIG LOUD noise.

My Wednesday class was full of new students.  And by full I mean, my “regulars” we not in attendance so it was just new students.  Fun stuff!

Also, thanks to one of my Nia students I had the opportunity to share information about Nia to a club in the area.  While it was understood prior to the meeting that nothing may become of it — as in, Nia may not be taught at the club — it was nice to be able to introduce people to Nia that had never heard of it before.  I love to talk Nia so to be able to explain to people who might host it was awesome.

My yoga class turned into a private session of sorts.  I was able to give one of my students some information that will assist her with something that she would like to improve upon specifically.  It is one thing for me to do asanas that can help, but we were able to target some movement habits that she will be able to pay attention to.  We both left feeling accomplished!

Then at the last minute when an instructor who became ill asked me to teach Nia for her students tomorrow, I said yes.  So instead of teaching one Nia class, I am doing two . . which I have done before but at different facilities.  Not two . . . back to back at the same place where I have already taught twice this week.  So what that means is . . . I need to get my post up and get going on deciding on something to teach.  So like I said in the beginning, sometimes I have to concentrate on teaching Nia!

So thank you for listening.  It was a nice week.  How was your week?  Do share?

Posted in Nia | Tagged: , , , , , , , , , , , , , , , , , , | 2 Comments »

Dinner Of Herbs Eggplant Bruschetta

Posted by terrepruitt on April 29, 2014

I love eggplant.  I read a blog called Dinner of Herbs and she posted a recipe for Eggplant Bruschetta.  Yum.  I used to not like bruschetta because I didn’t like tomatoes.  But I like it now . . . well it depends.Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga  I like some bruschetta and since I love eggplant I thought I would like this.  As I was making it I laughed because she only listed amounts for two of the ingredients and it turns out I didn’t use the amounts for those that she stated.  Also, I had to laugh–yeah, right!–because I went to the grocery store on Thursday right after my Nia class.  I like to do my shopping while I am already out, so on my way home I stopped by the store.  My WHOLE reason for going was to get the ingredients for the bruschetta!  I even wrote them down.  But while I was there I thought of a few other things and completely overlooked one KEY item on my list.  I forgot the bread.  DUH!  Can’t really make bruschetta without the bread.  I used to think bruschetta WAS the bread.  Then I came to think bruschetta was the tomato mixture.  But bruschetta is the bread topped with the tomato mixture.  Eggplant bruschetta just has eggplant added to the mixture.

Since I like to run all my errands while I am already out I decided to wait to get the bread on Sunday after my rotation of teaching Nia at the YMCA.  HOLY MOLY!  My husband is under strict instructions to remind me never to go to the grocery store on a Sunday.  Geez louise.  I was there over an hour.  It was so crowded.  But I got the bread!  I got two different kind since my husband doesn’t really like bread and he really doesn’t like hard sourdough.  So you can imagine he doesn’t like TOASTED sourdough.  So I got him some wimpy soft bread and I didn’t even toast it.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaAnyway . . . for Dinner of Herb’s recipe I used a very large eggplant and I cut it up into tiny cubes.  Way smaller than she shows on her site.   I put garlic salt on it.  I roasted it for 45 minutes.  I only used three tomatoes for roasting.  I also roasted them with garlic salt.   Then I added a half of a raw tomato along with about two tablespoons of raw chopped onion to the mix of roasted eggplant and tomato.  I actually always thought that bruschetta was raw tomatoes so that is why I added some raw tomato.

So I loved it.  My hubby ate it.  As I said he is not a bread fan so he was not at all excited about it as I was.  I thought it was delicious.  I think it is so delicious I am going to make it again, but just the eggplant-tomato mixture and put it over pasta.

I am excited about this because – as I just said – it is something else to do for pasta, or heck . . . .anything.  To me it is that good that I would just make it as a “salsa” to put on chicken or pork.

I have to say that I did not take good pictures.  I was kinda in a hurry.  And if you take pictures of food, you know you can’t do it when you are rushed.  So . . . .sorry the pictures are not very appetizing, but if you like eggplant and if you like bruschetta you will love this!

Do you like bruschetta?  Do you like eggplant?  What other type of bruschetta do you make?

 

Posted in Food | Tagged: , , , , , , , , , , | 8 Comments »

Baked, Split, and Broiled Eggplant

Posted by terrepruitt on May 5, 2012

The past two Thursdays have been pretty cold here and since I don’t teach Nia on Thursdays evenings I have been cooking soup.  One Thursday I had it planned so I actually did go to the store after my Nia class on Wednesday to buy the ingredients I needed, but yesterday it was cold so I just decided to use what I had, which was not much.  While I think that a bowl or two of soup can easily be a meal, I like to serve something else with it.  When I looked in my fridge I saw the eggplant I had bought.  Yay!  Perfect.  I saw a recipe on icancookstuff that sounded interesting.  While I do not eat spicy hot food I thought I could use the garlic and the cummin.  But it turns out I don’t have any cummin.  So I decided to use ginger and turmeric.  I have them in powdered form so I got the bottles out of the cupboard and set them on the counter.  Then I put the eggplant in the oven to bake it.Dance Exercies, Nia, Nia Campbell, Campbell Nia, Nia classes in Campbell, evening Nia, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia,

The recipe said to bake it at 200 degrees for 45 minutes.**  I didn’t think I had 45 minute so I put the temperature up to 300 and left it on for 30 minutes.  I didn’t feel that the eggplant was cooked enough so I turned the convection oven on and set the timer for 30 more minutes. I turned it four times because it was getting flat on the pan side.

In the meantime I was cooking my soup.  I only had one bunch of baby bok choy, a bunch of kale, and some broccoli.  I swore I wasn’t going to put broccoli in a soup again, but . . . I didn’t think the rest would make it.  So while I was trying to fake making soup I wasn’t really paying attention to the eggplant.  My soup finished before the eggplant.

By the time I finally thought the eggplant was cooked enough to split I split it.  I was thinking that I would make one half for me and one half for my husband.  I salted it, I put a bit of garlic on it, I put a little bit of parmesan cheese on it.  Then I looked over and I saw the onions I had chopped to put on it.  And the kale.  So I decided to put the onions and kale on one half and hubby and I would just get a half of each half making a whole half.

I put it back in the oven and let it bake for a bit more.  Half way through the end of baking portion I saw the ginger and turmeric on the counter.  Snap!  I forgot to put it on.  So I sprinkled a little turmeric on both halves.  I put the broiler on for about 10 minutes.

Here is the result.

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From the time I thought to cook the eggplant to the time I put it in the oven to finish baking I had thought of three different ways to flavor it.  I had originally thought to use garlic, turmeric, and ginger, then I thought of garlic, onions, and kale, then I thought of garlic, and cheese.  That really is not a big deal the big deal is that I forgot one each time I thought of the new one.  Geez!  What I ended up with was ok.  I think it needed a little bit more flavor.  I will work on that.  I don’t even think I tasted the turmeric.

I like cooking eggplant this way because it is much less time-consuming than turn the slices all the time.  But I think I like the roasted slices better.  But I will continue to experiment with this.  I might try slicing it into three pieces next time.  Although a baked eggplant is not easy to slice.

**It just dawned on me that the 200 degrees was probably Celsius and not Fahrenheit.  So it would actually be about 400 degrees F.  Ha!

I can’t wait to try this again!

What do you think of this way of cooking eggplant?  What would you put on the eggplant?

Posted in Food, Vegetables | Tagged: , , , , , , , , , , | 9 Comments »

Nightshade Vegetables So Good, Yet May Be Bad

Posted by terrepruitt on November 3, 2011

When I first started looking into different types of diets (READ:  NUTRITION PLAN/WAY OF EATING), I was curious to always see Nightshade Vegetables mentioned.  One diet that I have talked about is the anti-inflammation diet, this diet does not contain nightshade vegetables. You might know what they are and what that means, but I have mentioned before that I am not a gardener.  I am not a gardener and even more so I have no idea about vegetable families and their classifications and stuff.    I keep having to look it up.  What is a nightshade vegetable?  Nia teacher, Nia classes, Nia dance, Nia cardio, Nia workout, Nia, Nia fitnessNightshade vegetables are from the Solanaceae Family.  Nightshade vegetables contain a group of chemicals found in plants called alkaloids.  There are different types of plant alkaloids, some being toxic.  Plants containing alkaloids have been used for medicinal purposes as well as stimulates and poisons.  Studies have proven that alkaloids can affect some of the functions in the body.  Some people are more susceptible than others.  These vegetables are thought to interfere with digestion, muscles, and joints.  Nightshade vegetables promote inflammation in the body.

If you are susceptible to them it might be beneficial to limit consumption of these types of veggies.  As I mentioned if you are on an anti-inflammation diet they might be forbidden all together.  Again this could only be if you are sensitive to them.  Or if you are interested in trying to reduce the amount of chronic inflammation in the body.  If you have arthritis or any other disease associated with chronic inflammation it might be something to try. Or if you experience pain caused by sensitive nerves.

Nightshade vegetables are very common.  They are so common it kind of makes sense that chronic inflammation is more prevalent and being study by the medical profession.  I think the most common nightshade veggies are potatoes, tomatoes, and bell peppers.  You know I LOVE bell peppers and I was just learning to like tomatoes.  And the issue with potatoes is they are yummy in so many forms; mashed, fried, baked, roasted.  In addition to my beloved bell pepper ALL peppers are lumped in this family.  So even the hot ones that might aid in digestion could be causing inflammation issues.

In addition to inflammation there is research has proved that the alkaloid in potatoes interrupt signals from nerves to muscles and might contribute to muscle twitches.  Next time you have a twitch try to remember if you had any potatoes.  In addition to signal interruption, the chemicals contained in some nightshade vegetables might even cause pain  Also some research has shown that the alkaloids leech calcium out of bones and deposit it into soft tissue.

Eggplant is also a nightshade vegetable.  I love roasted eggplant.  Eggplant along with tomatoes contain nicotine.  Yup, tobacco is a nightshade plant and nicotine is an alkaloid.  It is fortunate that both tomatoes and eggplant contain a lot less nicotine then tobacco, it is still interesting to know.

Cooking reduces the level of alkaloids in our veggies by about 40-50%.

Please note that I am not saying that any health issue or discomfort you are experiencing is caused by nightshade vegetables/food.  What I am saying is that some research has either proved or associated the alkaloids in nightshade vegetables/foods to be connected to certain things; inflammation, digestive issues, nervous system malfunctions, pain, muscle twitching, etc. and it is interesting to know.  And it might be beneficial to do some experimenting with your diet if you think you might be sensitive to the chemicals found in some of the vegetables and/or spices considered nightshade foods.

Did you know what veggies were considered nightshade?  I am glad that I now have this list.

Posted in Food, Vegetables | Tagged: , , , , , , , , , , , , , , | 4 Comments »

The Easiest Way To Cook Eggplant

Posted by terrepruitt on August 4, 2011

Often I hear people say they would like to cook eggplant but they don’t know how.  I also hear a lot of people say you have to get the water out of eggplant before you cook it.  Well, I would like to try cooking it another way because the only way I know how is to roast it, of course.  Recently I bought some eggplant specifically to cube it and sautee it to see how that would be.  But when I started thinking about how yummy it is roasted, I opted for roasting it.   I have used Japanese eggplant, which it nice because it has less seeds.  It is also nice because it is more evenly shaped so all the slices come out basically the same size so they cook at a more even rate.  I typically use the large pear-ish shaped eggplant.   The last time I bought it, the store clerk said she had always wanted to try it but didn’t know how to cook it (see, I told you people tell me that).  So I decided to share my way of cooking it.  You know I love to roast veggies.  Roasting veggies is so easy because you can put them on and work on cooking the rest of dinner.   I was so busy cooking the rest of dinner I forgot to take pictures of the roasted eggplant.  I remembered to take pictures of it as I sliced it, but I forgot to do it after it was cooked.

I slice at about 3/8 of an inch.  I put olive oil on the pan (I use a cookie sheet), then place the slices on the pan in rows, then I drizzle a little olive oil on the slices.  I sprinkle garlic powder on each slice.  Then I sprinkle salt on each slice.  The salt will help release the water.  Pretty much the same way as sweating the vegetables, but the water will evaporate in the oven.  I usually cook them for about 15 or twenty minutes at 400 degrees.  Then I flip them over.  I usually add more seasoning.  It depend on how much salt I put on before.  I might add more or not.  I put them back in the oven.  How long depends on how they look.  Often times they don’t cook evenly so some will be done where others will not.  So I take the done ones off the pan, then I set the timer for the time I guess that the next ones will be done.  When that time is up I take the done ones off the cookie sheet and put the pan back in the oven.  Depending on how they are cooking, I might flip them.  It is a process.  You have to watch them a bit.  That is why it is good to have other stuff to be cooking in the kitchen.  You also have to decide HOW cooked you like them.  You can cook them just a little until they are still really soft and doughy or you can cook them until they are crispy–almost like potato chips.  I like mine crispy.

A friend on FB said she puts cheese on the slices.  That would be excellent.  I haven’t tried that.  I am sure it is really good.

I don’t squeeze out the water before cooking and I don’t take out the seeds.  I also do not cook it for a set amount of time.  I start with 15 minutes and go from there.  It is best to decide as you go along.

I did not realize that eggplant is a fruit, a berry in fact.  I don’t think in terms of botany.  I just think in terms of eating and cooking.  The information I saw said eggplant is a fruit that is used in cooking like a vegetable.  So yeah, I think of it as a vegetable.

So that is how I cook eggplant 🙂 pretty much how I cook all my vegetables.  What about you?  Do you cook eggplant?  How?  I really would like to try it other ways, but I don’t know how to cook it aside from roasting it.  Did you know it is a fruit?  Did you know it is a berry?

Posted in "Recipes", Food | Tagged: , , , , , , , , , | 4 Comments »