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Grilled eggplant - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Grilled eggplant

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  • Grilled eggplant

    2 eggplants
    1 red pepper
    1 ball fresh mozzarella
    3 tbl EVO
    1 tbl wine vinegar
    1 tsp balsamic vinegar
    2 tbl fresh basil, slivered

    Cut the eggplant into 1/2" slices (they have to be the same thickness to cook evenly).
    Salt the eggplant and let drain for 30 mintues. Rinse well. The brush with EVO (an actual brush works well).

    Grill the eggplant on a hot grill pan in a hot oven, until brown and cooked through.

    Grill the whole pepper, and put it in a brown bag to sweat. When it is cool, remove the skin, core and slice.

    Mix the eggplant and peppers into layers. Coat with the oil and vinegar and put in the refrigerator for 2-3 hours. Top with mozzarella, a little more EVO and basil.

    Good, and good for you.
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