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
