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Preparing eggplant is quite simple, and
takes about 30 - 40 minutes mostly unattended. I chop my eggplant
for my Eggplant
and Zucchini Pasta Recipe, but you can slice the eggplant if
you prefer. It's a great step to do beforehand, it will save you
time when you start cooking. |
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| 1. |
Wash and peel the
eggplant. If the eggplant is organic you shouldn't have to
peel it however to avoid having the eggplant too tough, (which
can ruin a dish), try peeling about 2/3 of the eggplant. |
| 2. |
Cut the eggplant lengthwise and
remove the seeds. These seeds are bitter and will alter the
taste. Discard seeds. |
| 3. |
Chop the eggplant into 1 inch
cubes or really whatever size you want. I like cubes because
it is easier to eat. |
| 4. |
Put cubed eggplant in a strainer
and rest the strainer on top of a bowl allowing any liquid
to go into the bowl. |
| 5. |
Pour a generous amount of salt
on all pieces of eggplant mixing thoroughly. |
| 6. |
Within minutes the eggplant will
start draining. |
| 7. |
After about 20-30 minutes rinse
the eggplant off well and pat dry with some paper towels.
Try to get as much excess liquid off. |
| 8. |
Your eggplant is now drained and
"prepared" for use. |
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This recipe can be distributed
but cannot be resold. All rights reserved. Copyright 2010.
To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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