Eating the Pulp

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:
2 apples
1 pear
3 carrots
1/2 cucumber (peeled)
1 1/2 c. raw spinach
3 radishes