(no subject)

[suspectclass]

I need eggplant help. Apparently i need to drain and/or salt it. the joy of cooking is of limited use. can anyone walk me through this?

Comments

[drinkasyoupour.livejournal.com]

what are you using it for?

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.

[kneidlach.livejournal.com]

s - listen to k, not to me! she knows what she's talking about.

i'm having a craving for eggplant parmesan with loads of cheese.

[masscooper.livejournal.com]

Haha. Thank you too! A for effort!

I also am wanting the cheese. Damn you, lactose intolerance!

[masscooper.livejournal.com]

A thing my friend made once . . . there's other stuff in it . . . remoulade? is that right? ::sigh:: I'm making it later this week.

[drinkasyoupour.livejournal.com]

ratatouille?

[masscooper.livejournal.com]

and thank you!

[kneidlach.livejournal.com]

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.

[danjite.livejournal.com]

Found you through that Master of subtlety bearsir. Added you to my fl.

Hope ye' can cope.

-D