How do you take the bite out off eggplant?!
How do you take the bite out off eggplant?
By bite im meaning the spiceness that comes with the eggplant.. does anyone know how to get that taste out before you cook it ?
---- thanks alot! it for my mom :)
Answers:
My mom has always soaked her eggplant slices in water for a little while then pat dry with a paper towel and then dips them in beaten eggs then italian bread crumbs then fries them. I hope this helps you.
Eggplant is a member of the squash family and not spicy. Try soaking it in water first. I just wash mine.
To take the bitterness out, you can sweat the eggplant by slicing it (don't peel it unless you want to) about 1/4-inch thick and then liberally salting it, placing it in a collander for 30 min. and then rinsing it and patting it dry.
If you mean the natural bitterness of aubergine, please tell your mother the best thing to do is to slice it thinly (about 0.25 inches thick) the night before she intends to cook it.
Then spread it out on a large plate, place another plate on top and stick some heavy books on top of the second plate to allow it to be pressed. By all means place it in the refrigerator overnight, but when there is juice squeezed out and evident on the lower plate it should be poured off. By the time she is ready to cook it that evening she should find a marked difference.
Try this recipe and I bet you won't get that bite in your eggplant...
Ingredients:
1 eggplant; peel,slice 1/4""
Flour
Oil
Seasoned salt
1 pound jar meat-flavored Prego
1/4 cup grape jelly****this should do it.******
14 ounces can sliced-style stewed tomatoes
8 slices mozzarella
Directions:
Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown, transfer to jelly roll pan. cover loosely with foil and bake at 375 degrees about 20 -25 minutes or until tender. Use 8 slices for this amount of sauce.Sauce: Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil. Be sure jelly is melted. Arrange 2 slices eggplant on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degree oven just to melt cheese and serve promptly.
Cut it up and salt it. Let it sit for 30 minutes, then rinse the salt off.
I put it in chili and it dosen't have the same amount of spice. I know what your talking about though.
First, cut off and discard the stem and bottom end of each eggplant. The eggplant may be peeled at this point or you may proceed with the peeling on (if properly salted and pressed, the skin will soften during cooking and is delicious). Cut the eggplant into the desired size of slices. Place the slices in a colander, sprinkle with salt and toss. Set the colander over the sink and let stand for at least half an hour, stirring a few times. Rinse the eggplant under cold water, gently but thoroughly rubbing the pieces.
Lay the slices on a triple layer of paper towels and cover with another layer of towels. Press down firmly until the eggplant feels firm and leathery when pressed with your fingers. Repeat with new paper towels if necessary. The eggplant is now ready to be grilled, baked or fried and will have a delicious taste and texture.
how i take the bite out of eggplant is firstly peel the skin off the outside, then slice the eggplant up. then salt it for about 10 minutes or so, rince then cook it any way u like the taste of.