![]() ![]() With time over the grill’s heat, the skins become soft and tender, making them slice with ease. Like the casings you find on sausages, the eggplant’s thick skin holds the insides of the vegetable intact as it becomes tender and pulpy as it cooks. In fact, that extra moisture is what keeps the eggplant from becoming dried out as it cooks. With grilling, there’s no need for the extra step. Many fried or baked eggplant recipes suggest salting eggplant then draining for about an hour before cooking to encourage the vegetable’s natural moisture to evaporate so it doesn’t become soggy or taste bitter. Should You Salt the Eggplant Before Grilling? If using globe eggplants, look for those that are oblong rather than bulbous or round which have more seeds and can sometimes taste bitter.
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