Here’s how to prep, cut and cook eggplant, whether you're roasting, sautéing or grilling it.
But it's important to know how to tackle each cooking method properly to achieve the best results for your desired dish. To master the eggplant game,"Fun fact: Eggplants are not a vegetable, they are fruits because they have seeds!" said Stilo."They are a member of the nightshade family, which also contains tomatoes."One of the secrets to cooking tender-but-never-mushy eggplant is salt.
"Don't worry about the amount of salt you are putting on the eggplant; you will be rinsing 90% of it off! I would use about 1 tablespoon of kosher salt per medium eggplant," Stilo told TODAY."This will help to draw out the moisture in the eggplant since they contain so much water."After it's salted, let the eggplant sit in a colander placed over a large bowl or on a wire cooling rack to allow the water that is being released to drain for at least an hour.
After about an hour to an hour and a half, gently run the eggplant under cold water to remove the excess salt from the surface. Pat it dry and use as directed in the recipe. While this step makes this spongy veggie wonderfully tender, especially when frying it, Stilo recommended skipping the salt for a dish like ratatouille, pureed eggplant or any other stew recipe.
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