😊 I only use the eggplant to make Mediterranean dishes ( you probably havn’t heard or seen) one dish is made with roasted eggplant on fire then mashed and sautéed with garlic, turmeric, tomatoes and eggs, has a smoky flavor and aroma to it. ( another dish is with sauted eggplants cooked with lots of garlic, tomatoes, dried mint, turmeric and a dairy product called Kashk. Also eggplant stew with lamb...all are very delicious. I’m more used to cooking with the long skinnier eggplants ( less seeds).

You'd need to can the kale plain using the spinach instructions and then add all the other stuff and bake it after opening the jars. You could add the seasonings (not the oil and dried garlic rather than powder) but processing and shelf storage have such varied and often negative effects on spices it is best to add them later for uniform results. Dave

Judy, it's not so much the higher wattage on the medium burners that you need as on the big one. You should be able to use a flat bottomed wok on that and get plenty of power. I understand shy, but they really are there to help you. The Miele showroom in Beverly Hills is an especially friendly space, and considering its location I have to think that that's corporate policy! Hm... above statement was made without thinking through your way of cooking. The wattage on the mediums is important if you have a really big pan that you're transferring from the wok into, so want to wok on one of the smaller burners. If you're not ready to cook something yourself in the showroom, ask for a personal demonstration. Even boiling water should give you a good idea about the heat and responsiveness. Could you work up the courage to make an appointment and go watch the salesman or chef use the unit? Or get a pushy friend to come along and speak for you? It's important for you to be happy with your choices, and one of the best ways to do that is to actually see the appliances in action. Re gas, yes, you can use the wok burner with a grill plate, but there are single sided ones that you can easily use on induction. Also, some of the double sided ones with shallower edges work okay as well, at least on some cooktops. I have always roasted eggplants and peppers on the gas flame to get them charred on the outside and not overcooked on the inside (a distinction which may just show up my lacks as a cook in not being able to do this in an oven). I have a little barbecue grate that's made for the purpose. It's a trick that's not for the faint of cleaning, however. Nolamom, the magnet test is a great way to assess whether the pots you have will work with induction, but if you're buying new it's probably worth your while to get pots that are known to work particularly well. Since I already have a lot of Le Creuset (works great with '60's coils, gas and induction all and I love the enamel), I don't know the specifics. Do a search here and you'll find recommendations. Some steel cookware has different amounts of steel in the sides of the pan and the bottom, so it cooks a little differently than one that's all the same. Some have more steel than others. Etc. Cast iron is pretty much cast iron, though weight and thickness will effect the way a particular pan works in comparison to another. Enamel shouldn't matter (it's an insulator but I haven't heard that it impedes magnetism). I have a little Turkish coffee pot which is stainless but doesn't attract a magnet at all. I can't remember if I tested it on Mr. Induction (all this stuff is packed for demo), but I'm pretty sure it won't work. :) Anyway, what I'm trying to say is if you're buying something new, make sure it will work well rather than just work.

What's silpat? I kinda figure as an adult, if you didn't die from eating cookie dough as a kid, you're safe. I don't understand, really, the paranoia about eggs so much. I thought that was kids? Salad dressings, cake batter, cookie dough, meringue (you know, that white, whipped stuff on pie?) all kinds of things have egg in them and we all have lived to tell the tall. Ironically, people still stuff chicken down their kids' throats. The FDA came out recently and said 98% of the chicken in the US carried some type of drug-resistant super bug. And the "allowed" levels of salmonella and botulism, let alone feces, etc., keeps increasing. Yet people fuss about my delicious cookie dough... And. Some insist on cooking it. I must admit, though, looking again at those cookies, they sure are tempting! A bonus. 1 cookie = 1 cookie. 1 scoop of dough = 4 cookies. hmmm. Gotta think about that -- but not too hard.