Quote:
Originally Posted by adidasss
Did it!!
Came out amazing for the first time. Taste is great! The only thing I screwed up is the fried skin, it was too wide and oily. I couldn't figure out how to slice it thin! Am stupid. Next time it will come out better. 
Thanks Ribbons! A great addition to my repertoire! |
Beautiful!! Glad it turned out well on the first try - bravo! Thanks for the pic! I love your elegant plate, btw. Nice presentation! I had exactly the same problem with the fried aubergine skins the first few times I made it - turned out all soggy and yucky. I always turn up flame quite high for a minute or so before I place the skins into the oil, so that the skins get *sealed* and don't absorb too much oil. Another trick is to take your time and not try to slice the skins too quickly; matchstick-slice them more deliberately and slowly. Knife skills don't develop overnight, lol. Great job, adi - it really looks very professional!
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