How do you keep eggplant from drying out?
How do you keep eggplant from drying out?
Just do it! Whether you’re working with slices or chunks, all you have to do is generously season the exposed areas of the eggplant with kosher salt, and place them on a plate or sheet pan lined with paper towels to help soak up the moisture that comes out.
How do you cook eggplant so it’s soft?
Line a baking sheet with parchment paper or a baking mat, then cut the eggplant into 1/2 inch rounds. Brush the eggplant slices lightly with olive oil, and sprinkle with sea salt and ground pepper. Bake for 10 to 15 minutes, turning halfway through cooking. The eggplant should be lightly browned and fork tender.
Is salting eggplant necessary?
Really? In most cases, that’s just not necessary. After an extended series of experiments, I found you only need to salt eggplant if you’re going to be frying it, and even then only sometimes. If you’re cooking it in some other way — roasting, grilling, steaming — salting has no effect.
Should eggplant be soaked in saltwater?
Brining can be used instead and has the added advantage of helping the eggplant keep its shape when it’s cooked, whether your recipe calls for baking, frying, or grilling. This technique of soaking sliced or chopped eggplant in salt water is particularly useful when making grilled eggplant.
How do you brine eggplant?
Brining Instructions
- Fill a large bowl with 1 tablespoon salt and about 1/2 cup hot water.
- Fill the bowl with about 2 quarts cold water.
- Cut the eggplant into the size and shape you need for the recipe.
- Let the eggplant sit in the brine for at least 30 minutes and up to 1 hour.
What’s the best way to eat eggplant?
Top 10 Ways to Enjoy Eggplants
- Yes, You Can Curry It! Cut eggplant into cubes and add to your favorite curry sauce and simmer until tender.
- Stir-Fry.
- Baba Ganoush.
- Roast, Peel and Serve over Pasta.
- Eggplant Pizza!
- Bread, Bake and Serve.
- A New Kind of Kebob.
- Appetizing Appetizers?
How do you cook these eggplant?
Place eggplants cut-side up in shallow roasting pan. Drizzle with the olive oil and roast in preheated oven for 1 hour, basting with the oil occasionally or until tender when tested with a skewer. Remove from oven and stand for 5 minutes. Cut each in half lengthways to serve.
