How do you prepare and eat eggplant? I like roasting the eggplant before I saute it because I feel like it takes out the excess water, brings out the caramelization of the eggplant and guarantees its softness. Stir-fry it. Slice eggplant: For large globe eggplants, cut slices about ¾” thick, then cut each slice into quarters.For thin Japanese eggplants, just cut into slices. Cut the eggplant into strips and bake them; or slice into rounds, add a breaded or spiced coating, and bake for the beginning of eggplant Parmesan or a simple side dish. Add the onion, half of the garlic, chili, and eggplant. Place 2 to 3 tablespoons oil to a wok or large frying pan over medium-high heat. Roast it. Salt eggplant: Place eggplant slices in a colander over the sink.Sprinkle with salt and let the eggplants sit for 20-30 minutes, during which time the eggplant slices should lose water and become softer. Mash into a dip. Reserve the rest of the garlic for later. Before frying eggplant, peel and cut it into thin slices, then tenderize the slices by sprinkling them with salt and letting them sit for 20 to 30 minutes. It has become a staple in our house. Next, rinse the eggplant with cold water to remove some of the salt. Tips For Making The Stir Fry Eggplant. Like a sponge it soaks up all the yummy sauces which makes it perfect for my asian eggplant stir fry. Then, toss the eggplant in a mixture of 1 tsp of turmeric powder, 1 tsp of minced garlic, and 1 tsp of salt. Grill it. Toss it with pasta. Braise it. Stuff it. 8 Ways to Cook with Eggplant Bake it.


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