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love ordering eggplant at restaurants but when I try to cook it at home, it always turns out mushy and I like my fresh veggies crisp tender. Does anyone have tips on how to prepare eggplant, besides eggplant parmesan? Is it necessary to peel the eggplant? I know a lot of nutrients are usually in vegetable peelings. Thanks a lot, and Merry Christmas everyone
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I found a realy good link to the preparation of eggplant (aubergine) - see below.
Personally, I always slice and salt the slices, and allow then to sit on a paper towel. This draws the water out before I cook them. Hope this link helps - http://www.showcook.com/aubergine.htm |
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What an excellent link! Lots of useful advice and tips! I must admit if I'm not sure about something (which, coz I consider myself to be quite a good cook, doesnt happen often!!
) I always refer to Delia.Delia says that because they contain a lot of water they need to be sliced and sprinkled with salt to draw the excess water out. Put the slices in a colander, put a plate on top and weight it down and leave for half an hour, then use the aubergine slices after drying with a cloth. Dont add salt when you are cooking them tho! Dexterdog |
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Cheated a bit yesterday and bought a plant from B&Q. Its now planted on the lottie, so fingers crossed it grows. Have never actually eaten it before, so looking forward to eating my results. Dexterdog
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