A question re: Dreamfields.

I use just sliced zucchini, no special preparation required.

Alice Faber said:

I have. It's wonderful. What I do is brush thin slices of eggplant with
oil and roast them for about 10 minutes. It can take several batches.
Then, I layer as one would for noodle-based lasagna, and bake. Like I
said, it's absolutely wonderful.

-----
Bev

In a previous article said:

I have. It's wonderful. What I do is brush thin slices of eggplant with
oil and roast them for about 10 minutes. It can take several batches.
Then, I layer as one would for noodle-based lasagna, and bake. Like I
said, it's absolutely wonderful.

I use thin slices of zucchini. Eggplant is weird, I have a hard time
doing it properly, although I love it. When it turns out tender it's
great, but too often for me it turns out tough and chewy and then it's
awful. The only success I've ever had with eggplant is to either
roast it whole, scoop the flesh out from the skin and mash it with
various spices Indian-style, or to slice it, salt it, let it sweat for
half an hour, rinse it like crazy (and it still stays too salty) and
then cook in oceans of olive oil which it soaks up to its eventual
detriment, taste-wise. But it's tender!

Zucchini is easy. Slice thinly, the long way, and just use like
noodles. Delicious.

Vicki
--
Power may be justly compared to a great river; while kept within its
bounds it is both beautiful and useful, but when it overflows its banks,
it is then too impetuous to be stemmed; it bears down all before it,
and brings destruction and desolation wherever it goes." -- Alexander Hamilton.

I improvised the Lasagna by using eggplant slices (with the skin on) of
about 1/4 inch thick. Poured oil (combo of peanut and olive on a non
stick pan then put the slices in and turned them over to slightly coat
each side. Put them in a 425 degree oven for about 20-30 minutes on the
first side (browned nicely) then turned them over for another 10-15
minutes (browned on other side). Then used them in the "lasagna".

To give credit where due, I had read about the eggplant on this site
some time ago. It works.

Used diced tomatoes, juice and all cooked it down with Italian
seasonings, garlic and splenda. Made a very tasty sauce.

Gary

Try sliced eggplant.
"Skinny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bev-Ann said:

I think I read somewhere on their website that they are doing rice also.

Hope so. Well, if it's as good as basmati rice.

Quoted message said:

I wish they'd do lasagna noodles. :-)

That should be easy for them, as they're doing pasta already.

In the meantime, for lasagna I think some people use thin slices of firm
tofu, and some other substitutes I don't remember. But a search would find
several low-carb lasagna thingys iirc.

Skinny

Quoted message said:

Skinny said:

I think they're working on a potato product. I wish they'd do rice.

-----
Bev

I love eggplant too. My problem is it gets too soft.

Vicki Robinson said:

In a previous article said:

I have. It's wonderful. What I do is brush thin slices of eggplant with
oil and roast them for about 10 minutes. It can take several batches.
Then, I layer as one would for noodle-based lasagna, and bake. Like I
said, it's absolutely wonderful.

I use thin slices of zucchini. Eggplant is weird, I have a hard time
doing it properly, although I love it. When it turns out tender it's
great, but too often for me it turns out tough and chewy and then it's
awful.

I like it kind of the texture of sliced and sauteed portobello mushroom, or
of medium-rare steak.

Quoted message said:

The only success I've ever had with eggplant is to either
roast it whole, scoop the flesh out from the skin and mash it with
various spices Indian-style, or to slice it, salt it, let it sweat for
half an hour, rinse it like crazy (and it still stays too salty) and
then cook in oceans of olive oil which it soaks up to its eventual
detriment, taste-wise. But it's tender!

How odd. Mine goes soft and mushy very quickly.

Quoted message said:

Zucchini is easy. Slice thinly, the long way, and just use like
noodles. Delicious.

Hm, alternate zucchini and firm tofu....

Skinny