11 minutes ago, Kim Shook said:I am with you all the way. Okra, I will not eat. Mr. Kim's grandfather was one of the best country cooks I've ever known and I did eat his sliced, fried okra. It was nothing but crisp. If I found someone who cooked it that way, I'd eat it. Otherwise, no thanks. And eggplant I will eat to be polite. It is one of those things that folks say, "It doesn't really have a lot of it's own flavor - it takes on the flavor of what you put with it." Like tofu. My thinking is, if it doesn't have it's own flavor, then put something GOOD in there instead. 😁 With eggplant, my largest objection is the texture. But you have fried that so nicely that it might not be a problem for me. And yes, sausage improves most things.
another important thing.. I put on a rack and cover in salt... pat dry and then salt the other side.. But yeh, after all that, it was the nutmeg, the tomato and onion dressing, the garlic ricotta and parm, the hint of basil, that stood out as exciting.. The eggplant did provide a nice textural component and there was plenty of seasoning in the flour
