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MrsCampos10-01-10
Jovani Edward is HERE!!!
Member since 10/10 2500 total posts
Name:
Jenna
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eggplant
When making eggplant parm (or any eggplant dish), do you drain the liquid from the eggplant first?
I was talking to someone at work and she mentioned squeezing it. Online I read about laying it out on salt to drain.
Do you do this? If so, why? What is the difference compared to if you don't?
I make eggplant often and have never heard of this..
Message edited 2/7/2011 6:35:19 PM.
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Posted 2/7/11 6:19 PM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
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Re: eggplant
i usually sprinkle cut eggplant with salt them towel off the water from the eggplant. it helps to not make the recipes soggy...
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| Posted 2/7/11 6:40 PM |
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MrsCampos10-01-10
Jovani Edward is HERE!!!
Member since 10/10 2500 total posts
Name:
Jenna
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Re: eggplant
Do you let it sit?
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| Posted 2/7/11 6:44 PM |
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PearlJamChick
No one sings like you anymore.
Member since 7/10 9264 total posts
Name:
Petticoated Swashbuckler
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Re: eggplant
I do this. It keeps it from being soggy and I find that it draws out the acidity of the eggplant.
I let it sit with salt on the slices for about 20 minutes...I salt both sides and flip them. I towel dry one side before flipping. Time consuming, yeah, but it tastes better IMO.
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| Posted 2/7/11 7:05 PM |
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Re: eggplant
I've never done that...
after frying the eggplant I put it on paper towels so that the grease lessens but I don't drain the eggplant itself before it is fried.
Comes out great to me...
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| Posted 2/7/11 7:26 PM |
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MrsCampos10-01-10
Jovani Edward is HERE!!!
Member since 10/10 2500 total posts
Name:
Jenna
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Re: eggplant
ok, maybe ill try this.
another question though. How do you keep the eggplant from turning brown?
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| Posted 2/8/11 8:16 AM |
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Little-J-Mommy
I'm a Big Brother
Member since 5/06 8041 total posts
Name:
D
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Re: eggplant
I've heard that salting the eggplant will draw out the bitterness.
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| Posted 2/8/11 8:49 AM |
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Re: eggplant
Posted by MrsCampos10-01-10
ok, maybe ill try this.
another question though. How do you keep the eggplant from turning brown?
just dont let it sit too long. maybe 15 minutes or so.
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| Posted 2/8/11 2:25 PM |
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heathergirl
Cocktail Time!
Member since 10/08 4978 total posts
Name:
American mouth
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Re: eggplant
I sprinkle each slice w/salt, then stack in a colander, and let sit for 20 minutes.
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| Posted 2/8/11 2:43 PM |
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summerBaby10
let's be nice
Member since 9/07 10208 total posts
Name:
Wifey
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Re: eggplant
I slice the egplant into thin slices, sprinkle it with salt & let it sit for about 4 hours to draw out as much water as possible.
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| Posted 2/8/11 2:47 PM |
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MarsB
LIF Adult
Member since 11/10 1456 total posts
Name:
Martha
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Re: eggplant
I haven't seen anyone mention this, so I'll just add, that after salting them and letting them sit, it's important to rinse with cold water or else your dish will be WAY too salty.
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| Posted 2/8/11 3:23 PM |
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summerBaby10
let's be nice
Member since 9/07 10208 total posts
Name:
Wifey
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Re: eggplant
Posted by MarsB
I haven't seen anyone mention this, so I'll just add, that after salting them and letting them sit, it's important to rinse with cold water or else your dish will be WAY too salty.
I just pat the eggplant with paper towels to brush off some of the salt & it works too.
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| Posted 2/8/11 9:48 PM |
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MrsCampos10-01-10
Jovani Edward is HERE!!!
Member since 10/10 2500 total posts
Name:
Jenna
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Re: eggplant
thank you everyone!!
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| Posted 2/8/11 9:53 PM |
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FinallyMJ
LIF Infant
Member since 1/09 221 total posts
Name:
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Re: eggplant
i actually soak mine in water as soon as i chop it up...
that keeps i from turning brown and also takes the bitterness out.
i make my eggplant parm three different ways depending on timeframe or those eating it (one side of the family likes it wiht bread crumbs, the other doesn't):
dip in egg
coat with bread crumbs, locatelli cheese, garlic powder and s/p
bake on my pampered chef or parchment paper with a drizzle of olive oil
or i coat with flour mixed with salt/pepper, dip in egg and fry in veggie oil (tastes weird with olive oil)
any of the above then...
i layer with eggplant, delmonte tomato sauce, sprinkle locatelli cheese between layers and bake for 30 minutes at 350 (you can also sprinkle mozzerella cheese, but we like it without)
its our 'no longer secret' family recipe that people just LOVE
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| Posted 2/9/11 7:29 AM |
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mommyIam
Member since 7/09 9209 total posts
Name:
Shana
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Re: eggplant
Posted by Little-J-Mommy
I've heard that salting the eggplant will draw out the bitterness.
Yep that's why I do it, and Rachel Ray says it too.
But you don't need to do it if the eggplant is "ripe" or "female" some thing I don't remember, so I always do it anyway.
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| Posted 2/9/11 10:35 AM |
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summerbaby11
LIF Adolescent
Member since 11/10 779 total posts
Name:
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Re: eggplant
i don't remember doing it growing up though my mom insists we did. but i got an eggplant parm recipe from the NY times once (very complicated, unfortunately) that said to salt them, lay them in colanders, AND weigh them down with a very heavy plate. I did this and I was AMAZED by how much of the brown juice came out.
they really did taste better, also.
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| Posted 2/9/11 11:58 AM |
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