Sun, Apr-27-03, 13:54
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Senior Member
Posts: 902
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Plan: South Beach
Stats: 135/123.0/120
BF:
Progress: 80%
Location: Jersey Shore, USA
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Athena123, you had the right idea by salting, but what you didn't do as Arrow posted was to PRESS or weight it down to drain. Eggplant is extremely porous. When not first salted and pressed, it drinks up oil like a sponge. With all the water turning to steam inside the eggplant slices, the eggplant dissolves into a soupy, oil-soaked mush by the time it is cooked. Salt draws water out of its cells. Salting alone, however, is not sufficient. The flesh of the eggplant must also be firmly pressed between sheets of paper towels or weighted down to drain; pressing extrudes the juice and compacts the flesh. For the salt to do its job, eggplant must be salted for at least one and one-half hours, preferably for two to three. Because of this, before LCing, I was hesitant to order eggplant parmigian at restaurants because you never knew if you'd end up with greasy eggplant.
Last edited by paradise : Sun, Apr-27-03 at 13:59.
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