Rules for handling eggplant. Culinary blog


Eggplant has a distinctive pinworm and a bit of bitterness. In some cases, this is good and gives the dishes a special taste. But sometimes you want to get rid of this pungency and give the taste of the eggplant perhaps sound gently. We have compiled a small collection of eggplant rules in a similar situation.


The first rule of handling eggplant, if you want to get rid of sharpness – cut off the peel. The eggplant is not very suitable for this, the peel is cut not very deftly, but the sharp peeler can cope with the task. Stew such eggplants with tomatoes – and you will find that the taste of such sauté will be completely different than usual. Eggplants cooked without peel are much more tender, this is exactly the case when food melts in your mouth.



The second way to get rid of eggplant is to soak it in water. Cut the eggplant as you need to cook and dip in water for at least 15 minutes. When this time passes, you can remove the eggplant and continue to do everything with them in accordance with your recipe – fry, stew. The same method is perfect for situations where you want eggplants to not absorb too much oil during cooking. For example, when you fry eggplants, they usually become monstrously oily – they absorb oil like a sponge and require it again and again, otherwise they simply stick to the pan. Eggplants soaked in water behave completely differently. They practically do not need oil, but they are perfectly fried at the same time.



But if you need the eggplant to retain all its usual properties, for example, to continue to absorb oil in the same volume (suddenly you need this for some reason), simply salt the eggplant profusely before cooking. Let them stand like this for a while – approximately half an hour – and rinse off the salt before cooking. This action does not change the structure of the eggplant and its properties.



The fourth way to have tender and mild eggplant is to bake it. No tricks. The only thing you need to remember is to pierce the eggplant skin with a fork in several places. If this is not done, the eggplant may explode during baking. Put the eggplant on a baking sheet, put in the oven, preheated to 160-180 degrees for half an hour.
After this, the skin must be carefully opened. Inside you will find fragrant and delicate pulp, cooked absolutely dietary without oil and salt. This pulp can be used even independently – it turns out a spectacular snack, at least send it to the sauté. The taste of such eggplant is completely devoid of characteristic causticity.


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