slice it, sprinkle salt over both cut sides, lay the slices in a colander. Let it sit for 20 minutes or so, then you can rinse off the extra salt and move forward with your recipe. Salting eggplant leaches out the bitterness that it can sometimes have.
Just slice it, rub salt on both sides of each slice, and allow to sit for a bit (30 min to 2 hrs, I would figure. you could probably get away with less, though). It will draw the liquid out i think.
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slice it, sprinkle salt over both cut sides, lay the slices in a colander. Let it sit for 20 minutes or so, then you can rinse off the extra salt and move forward with your recipe. Salting eggplant leaches out the bitterness that it can sometimes have.
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i'm having a craving for eggplant parmesan with loads of cheese.
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I also am wanting the cheese. Damn you, lactose intolerance!
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Hope ye' can cope.
-D