Originally Posted by Thermal Mass
Sounds very, very good!!
I like the Muenster cheese on top.
Did the eggplant bring much flavor or just textural attributes?
Was the skin any issue or did you remove it before adding to the meat mixture?
Oh... Good point :) I removed the skin before mashing the eggplant. I left it on to hold the slices together while cooking. You want the eggplant very soft so it mashes easily. I was able to peel the skin off of the middle slices and used a spoon to scoop the meat our of the end ones.
I'm not sure that you really taste the eggplant. It doesn't have a lot of flavor to begin with. But, it helps make the mixture very moist and gives it a nice texture.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend