If you don't like eggplant, chances are you've had an eggplant dish that was improperly prepared. Eggplant is not hard to cook, but certain steps should be taken to ensure that it's tender and not bitter. 1. Choose a fresh eggplant. An eggplant that is soft and bruised is old, and will not taste good. You can store a fresh eggplant in your crisper for 2-3 days.
2. Wash eggplant, and cut off the stem ends.
3. Dice, slice, or otherwise cut the eggplant according to your recipe. If your eggplant contains many seeds, you should sweat the bitterness out of them by salting the eggplant and letting it sit for 30 minutes. Afterwards, pat dry. If your eggplant is young enough and contains few seeds, you may omit this step. Most eggplants benefit from sweating, however.
4. Toss the eggplant with a good quality olive oil.
5. Eggplant can be roasted, sautéed, grilled, steamed, and baked. Cook until the eggplant's cell walls break down and the eggplant is tender. This usually takes about 40 minutes at a high temperature.
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