someone told me that aluminum made of aluminum can u tell me what he means by that?
I like the Italian and Pilipino ways to cook eggplantsI plant eggplants in my back during summer,and it is fun when it is ready to harvest.
The person may be referring to the fact that when aluminum cans are recycled they are the feed for making aluminum sheet or aluminum foilAluminum is aluminum, it just has various forms.
Rustick Sicilian Rigatoni with Eggplant and Fresh Mozzarella (Serves: 6-8) Ingredients: 1/4 cup extra-virgin olive oil 2 small (3/4 pound each) eggplants, stem removed, not peeled, chopped 1 onion, chopped 5 garlic cloves, minced 1 pint cherry tomatoes, crushed Salt and freshly ground black pepper 1 pound fresh mozzarella, chopped Extra-virgin olive oil 1 pound dried Rigatoni Salt 1/2 cup freshly grated Pecorino cheese, plus extra for serving Handful fresh basil leaves, cut in a chiffonade Method Tomato sauce: Heat the oil in a large saucepan over medium heatAdd the eggplant and cook, stirring, for 7 to 10 minutesAdd onion and garlic and cook until the vegetables are softened but not brownedAdd the cherry tomatoes, crushing them in your hand to break them upSeason with salt and pepperCook until the sauce is warmed throughToss with fresh mozzarella just before adding to pastaWhile sauce is cooking; bring a large pot of salted water to a boil for the pastaDrop the pasta into the boiling water and cook until al dente, 6 to 8 minutesDrainAdd the drained rigatoni to sauce; stir to coatAdd the 1/2 cup cheese, basil, and a little drizzle of oil; toss gentlyServe immediatelyThe eggplant becomes sweet when sauteed with the skin on; try it you'll like it.
The Lebanese specialty you remember might be Baba GhannoujIt's really easy once you have the ingredients(Tahini might take some searchingIt is a sesame paste that is highly flavoredThere's really no substitute, though it occurs to me that smooth peanut butter with a bit of sesame oil might be interesting.) It makes a scrummy dip for pita bread or pita chipsHere's a recipe from Alton Brown on the Food Network: 1 eggplant 2 cloves garlic 2 ounces fresh lemon juice 2 tablespoons tahini 1/2 bunch parsley, leaves only Salt and pepper Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and softTotal time for grilling is about 30 minutesIf you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutesRemove eggplant from the grill and let coolOnce the eggplant is cool enough to handle, peel away the skin and discardPlace the eggplant flesh in a colander and drain for 10 minutesIn a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combineAdd the eggplant fleshSeason with salt and pepper and pulse to combineAdjust the flavor with more Tahini or lemon juice if you preferIf it's bitter, some sugar or honey will helpResearch shows that the white variety of plant is sweeter in flavor.
