I talked to my mom about it. She suggests cutting them thin lengthwise and then grilling them. She uses the weird meat broiling thing with the ridges and puts that on a stove, and then puts the stove on high and makes the thing really hot, the puts the eggplant slices, brushed in oil, on the thing until they get grill marks, then flips them.
She also suggested cubing and sauteeing on medium-high heat, stirring rarely.
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She also suggested cubing and sauteeing on medium-high heat, stirring rarely.
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