tag:blogger.com,1999:blog-8460598189914522487.post2603296277272282650..comments2023-11-05T02:27:13.074-05:00Comments on Lucy & Ethel Have a Baby: The Adventures of Shrike & Whozat (& Peeper!): Eggplant ChipsWhozathttp://www.blogger.com/profile/17124650016035178968noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8460598189914522487.post-42614791285824554092012-03-24T09:43:34.338-04:002012-03-24T09:43:34.338-04:00It didn't seem bitter to me, so I must have do...It didn't seem bitter to me, so I must have done something right, because I can usually taste the tiniest bit of bitter in a veggie. I'll try that salt and strain thing next time, though. <br /><br />The peel was fine on the edges of slices, but some super-super thin ones just sort of turned into a string of peel. <br /><br />The thicker ones weren't bad, but I like the thin, crispy texture better. <br /><br />The didn't hold up so great in the fridge, though. I think you really want to eat them right away. <br /><br />I give it a C+Whozathttps://www.blogger.com/profile/17124650016035178968noreply@blogger.comtag:blogger.com,1999:blog-8460598189914522487.post-10530665694571072402012-03-24T09:16:56.187-04:002012-03-24T09:16:56.187-04:00Interesting. Getting them thin enough would be th...Interesting. Getting them thin enough would be the thing for me. I am wondering about using a food processer, although that would not be as "cook with Peeper" friendly. How does the peel do when it is baked?Kathy @ Some of These Thingshttps://www.blogger.com/profile/12251792609540629392noreply@blogger.comtag:blogger.com,1999:blog-8460598189914522487.post-67798306501364058422012-03-24T04:07:03.467-04:002012-03-24T04:07:03.467-04:00Eggplant can actually be a bit bitter (you can sal...Eggplant can actually be a bit bitter (you can salt the slices lightly and put them in a strainer and some of the bitter juice will drain out) then rinse them and proceed with the recipe. Yes, they are really good with parmesan, and without lots of oil they do stick to the pan. I always grease the pan with a ton of olive oil first, put the slices on, and then flip each slice over so each side gets some oil. I've never tried to make chips, but I guess the thinner you can slice them, the crispier they will be.Anonymousnoreply@blogger.com