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Published 2007
The best kept secret for cooking eggplants is to buy the bright purple eggplant sold in Asian markets. These eggplant have fewer seeds and a milder flavor than regular bulb eggplant. Another trick is to avoid sautéing eggplant because it simply absorbs too much liquid. A better method is to brush it lightly with olive oil—you can slice it lengthwise or in rounds—and bake it until tender. It can then be served as is or used in other dishes such as eggplant parmigiano. To make eggplant parmigiano, follow the lasagne recipe, but substitute lengthwise slices of eggplant, baked until tender, for the lasagne noodles. Use 3 to 4 eggplants to substitute for the noodles.
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