ISO: ISO: Meryl...made the Faux Fried Eggplant and it really is delicious!

In Search Of:
Let me know how it turns out. Note: For some reason, when I originally posted it (see link), I said

I had omitted the salt, but that was an error. Anyway, I corrected it in T&T.

 
Yes, I layered the slices in a colander. I don't work with eggplant too often, but I've

been reading lately that the salting and draining may not be necessary. Others disagree, and always salt and drain, so who knows?

 
I did Meryl and you know I'm trying to leave out salt where ever possible

but I read that salting eggplant and then rinsing is supposed to bring out "bitterness"? I often wonder about that. Anyway, I salted the slices, placed them over the sink on a large cookie rack and left them for about 30 minutes. Then I rinsed them really well. I didn't use any salt anywhere else.

 
Yeah, I read the same thing a long time ago, and that's the only reason I salted them. I keep my

salt intake very low, basically because I'm very sensitive to salt, ie, I can taste it when it's hardly there, soooo, I always decrease it a lot. I made sure I rinsed the eggplant slices really well - I almost drowned them. LOL.

The bitterness issue seems to be debatable. Some people say that eggplant is not as bitter today as it was in yesteryears, and therefore, doesn't need salting. I'm just afraid to take the chance, so I've always salted the eggplant on the few occasions I've used it. I also read somewhere that salting and letting them sit for awhile tenderizes them. I wonder....

By the way, I love your idea of using a cookie rack! Much better than using a colander.

 
Meryl, somehow reading about eggplant with that picture of chocolate cake next to your posts just

doesn't fit. My mind reads "doesn't compute".

 
Ha! Well, believe it or not,I do eat a lot of vegetables,but a broccoli icon doesn't really make it!

 
You must log in or register to reply here.
Back
Top