Guest guest Posted August 25, 2004 Report Share Posted August 25, 2004 Sorry, two tablespoons of salt per quart. Also, let soak for 30 minutes. This was in a newspaper article. I tried it and it worked just fine. Gary , gsmattingly@c... wrote: > Hi, > > I've also tried two teaspoons of salt in a quart of > water for the sliced eggplant before cooking. You > may need to put something on top of the eggplant > to keep it in the water as opposed to floating on > top. > > Gary > > > > Yum! This is my absolute favorite way to eat eggplant. > > A side of angel hair pasta and a light marinara sauce... > > mmmm heaven. > > i agree with you about the salt and rinse process. > > Must be there is something in the eggplant that > > needs to leech out so that the rounds will be tender > > and non-bitter. i have tried skipping this process > > before only to have some pieces of eggplant taste > > yucky or turn out tough. > > Thanks for sharing your recipe. > > > > ~ pt ~ > > > > What is art? Nature concentrated. > > ~ Honore de Balzac, novelist (1799-1850) > > ~~~*~~~*~~~*~~~*~~~*~~~> > > , Sherri <sherria@o...> > > wrote: > > > > > This was dinner last nite (and left overs for tonite as well) and > > it was > > > delicious. > > > > > > > > > > > > Eggplant Parmesan > > > > > Sprinkle the eggplant slices heavily with salt and let them drain > > in a > > > colander for 30 – 45 minutes. (Don't skip this step. > > I'm not really > > > sure what it does, but the salt draws SOMETHING out of the eggplant > > and > > > improves the taste/texture immensely, imx.) Rinse off and pat dry. > > > > > > > > > This is delicious served with some pasta (use the same sauce) and a > > > fresh green salad. > > > > > > -- > > > Sherri > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2004 Report Share Posted August 25, 2004 I never salt or soak eggplant and it comes out delicoius each time. What does it actually do, make it soft or change the flavor? Gary <gsmattingly wrote:Sorry, two tablespoons of salt per quart. Also, let soak for 30 minutes. This was in a newspaper article. I tried it and it worked just fine. Gary , gsmattingly@c... wrote: > Hi, > > I've also tried two teaspoons of salt in a quart of > water for the sliced eggplant before cooking. You > may need to put something on top of the eggplant > to keep it in the water as opposed to floating on > top. > > Gary > > > > Yum! This is my absolute favorite way to eat eggplant. > > A side of angel hair pasta and a light marinara sauce... > > mmmm heaven. > > i agree with you about the salt and rinse process. > > Must be there is something in the eggplant that > > needs to leech out so that the rounds will be tender > > and non-bitter. i have tried skipping this process > > before only to have some pieces of eggplant taste > > yucky or turn out tough. > > Thanks for sharing your recipe. > > > > ~ pt ~ > > > > What is art? Nature concentrated. > > ~ Honore de Balzac, novelist (1799-1850) > > ~~~*~~~*~~~*~~~*~~~*~~~> > > , Sherri <sherria@o...> > > wrote: > > > > > This was dinner last nite (and left overs for tonite as well) and > > it was > > > delicious. > > > > > > > > > > > > Eggplant Parmesan > > > > > Sprinkle the eggplant slices heavily with salt and let them drain > > in a > > > colander for 30 – 45 minutes. (Don't skip this step. > > I'm not really > > > sure what it does, but the salt draws SOMETHING out of the eggplant > > and > > > improves the taste/texture immensely, imx.) Rinse off and pat dry. > > > > > > > > > This is delicious served with some pasta (use the same sauce) and a > > > fresh green salad. > > > > > > -- > > > Sherri > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2004 Report Share Posted August 25, 2004 Soaking eggplant removes excess fluid. This does two things: a) it means the eggplant won't soak up so much fat in cooking, and thus be mushy b) Larger, and thus older, eggplants sometimes have a bitter edge to the taste. Soaking pulls out the juice and alleviates the bitterness. - priscilla --- GeminiDragon <thelilacflower wrote: > I never salt or soak eggplant and it comes out > delicoius each time. What does it actually do, make > it soft or change the flavor? > > Gary <gsmattingly wrote:Sorry, two > tablespoons of salt per quart. > Also, let soak for 30 minutes. This was > in a newspaper article. I tried it and it > worked just fine. > > Gary > > , > gsmattingly@c... wrote: > > Hi, > > > > I've also tried two teaspoons of salt in a quart > of > > water for the sliced eggplant before cooking. You > > may need to put something on top of the eggplant > > to keep it in the water as opposed to floating on > > top. > > > > Gary > > > > > > > Yum! This is my absolute favorite way to eat > eggplant. > > > A side of angel hair pasta and a light marinara > sauce... > > > mmmm heaven. > > > i agree with you about the salt and rinse > process. > > > Must be there is something in the eggplant that > > > needs to leech out so that the rounds will be > tender > > > and non-bitter. i have tried skipping this > process > > > before only to have some pieces of eggplant > taste > > > yucky or turn out tough. > > > Thanks for sharing your recipe. > > > > > > ~ pt ~ > > > > > > What is art? Nature concentrated. > > > ~ Honore de Balzac, novelist (1799-1850) > > > ~~~*~~~*~~~*~~~*~~~*~~~> > > > , > Sherri <sherria@o...> > > > wrote: > > > > > > > This was dinner last nite (and left overs for > tonite as well) > and > > > it was > > > > delicious. > > > > > > > > > > > > > > > > Eggplant Parmesan > > > > > > > Sprinkle the eggplant slices heavily with salt > and let them > drain > > > in a > > > > colander for 30 � 45 minutes. (Don't skip this > step. > > > I'm not really > > > > sure what it does, but the salt draws > SOMETHING out of the > eggplant > > > and > > > > improves the taste/texture immensely, imx.) > Rinse off and pat > dry. > > > > > > > > > > > > This is delicious served with some pasta (use > the same sauce) > and a > > > > fresh green salad. > > > > > > > > -- > > > > Sherri > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2004 Report Share Posted August 26, 2004 Thanks for the tip, Gary. ~ pt ~ Reproach, however strong, Redresses no wrong. ~ Welsh proverb ~~~*~~~*~~~*~~~*~~~~~~> , " Gary " <gsmattingly@c...> wrote: > Sorry, two tablespoons of salt per quart. > Also, let soak for 30 minutes. This was > in a newspaper article. I tried it and it > worked just fine. > > Gary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2004 Report Share Posted August 26, 2004 Thanks Priscilla I will try soaking. I usually use the Chinese eggplant and it's very tender. reptile grrl <reptilegoddess wrote:Soaking eggplant removes excess fluid. This does two things: a) it means the eggplant won't soak up so much fat in cooking, and thus be mushy b) Larger, and thus older, eggplants sometimes have a bitter edge to the taste. Soaking pulls out the juice and alleviates the bitterness. - priscilla --- GeminiDragon wrote: > I never salt or soak eggplant and it comes out > delicoius each time. What does it actually do, make > it soft or change the flavor? > > Gary wrote:Sorry, two > tablespoons of salt per quart. > Also, let soak for 30 minutes. This was > in a newspaper article. I tried it and it > worked just fine. > > Gary > > , > gsmattingly@c... wrote: > > Hi, > > > > I've also tried two teaspoons of salt in a quart > of > > water for the sliced eggplant before cooking. You > > may need to put something on top of the eggplant > > to keep it in the water as opposed to floating on > > top. > > > > Gary > > > > > > > Yum! This is my absolute favorite way to eat > eggplant. > > > A side of angel hair pasta and a light marinara > sauce... > > > mmmm heaven. > > > i agree with you about the salt and rinse > process. > > > Must be there is something in the eggplant that > > > needs to leech out so that the rounds will be > tender > > > and non-bitter. i have tried skipping this > process > > > before only to have some pieces of eggplant > taste > > > yucky or turn out tough. > > > Thanks for sharing your recipe. > > > > > > ~ pt ~ > > > > > > What is art? Nature concentrated. > > > ~ Honore de Balzac, novelist (1799-1850) > > > ~~~*~~~*~~~*~~~*~~~*~~~> > > > , > Sherri > > > wrote: > > > > > > > This was dinner last nite (and left overs for > tonite as well) > and > > > it was > > > > delicious. > > > > > > > > > > > > > > > > Eggplant Parmesan > > > > > > > Sprinkle the eggplant slices heavily with salt > and let them > drain > > > in a > > > > colander for 30 � 45 minutes. (Don't skip this > step. > > > I'm not really > > > > sure what it does, but the salt draws > SOMETHING out of the > eggplant > > > and > > > > improves the taste/texture immensely, imx.) > Rinse off and pat > dry. > > > > > > > > > > > > This is delicious served with some pasta (use > the same sauce) > and a > > > > fresh green salad. > > > > > > > > -- > > > > Sherri > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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