um, roasting takes time.that's why the results are good: the flavours are intensified by the heat and the evaporation of the water content. what remains is the essence of the vegetable.
the nutrition debate is heated (heh), but there is much evidence that the nutrients are locked in the roasted vegetable.
also, raw and raw-ish eggplant isn't appetising to most people. and i'm not from the uk.
(the nutrition debate is heated (heh), but there is much evidence that the nutrients are locked in the roasted vegetable.
also, raw and raw-ish eggplant isn't appetising to most people. and i'm not from the uk.
postbear has metal knees,
Tue 10 Feb 2009, 3:37,
archived)