From the manual that came with the juicer, down to blog after blog, even in juicing how-to videos, everyone recommends eating the pulp that is left over after juicing. The pulp that is caught by centrifugal juicers is not very appetizing-looking, though.
Tonight I gave it a whirl with this afternoon's juice pulp. I added nothing to the pulp, but shaped it into patties. Coated in bread crumbs, I cooked them in a tablespoon of olive oil until golden brown. After that, I imitated a typical eggplant parmesan recipe.
The result? It tasted a lot like eggplant. Crispy on the outside, moist and non-offensive on the inside. But it wasn't eggplant. It was a whole variety of bits of fibrous goodness that would have otherwise been thrown away.
This Juice Makes Good Pulp:
1/2 cucumber (peeled)
1 1/2 c. raw spinach