Crops & Varieties: Eggplant
It’s a good idea to “sweat” eggplant before using in many dishes. Slice into desired shape/size, then add salt, lightly coating each piece. Place in a colander over a bowl and wait about 20 minutes. The eggplant ends up much softer and more tender if treated this way before preparing.
Try on the grill: slice a nice half-inch-thick round of a fatter eggplant, brush with olive oil, and throw on the grill. Makes a great burger topping, or is wonderful paired with a grilled portabello mushroom.
Make quick-fried eggplant strips. Peel, then slice into thin strips, and “sweat” as described above. Then sautee in ample olive oil until soft and floppy. Add smoked paprika to make it even more of a treat.
See the eggplant Parmesean recipe below for a preparation that is great for freezing.
From our Tumblr: Easy Eggplant Parmesean (great for freezing, as noted above)
Smitten Kitchen: Eggplant Salad Toasts
|Grilling:||10-14 mins for strips; 30-45 mins whole|
|Microwaving:||12 mins for 1 lb|
|Oven Grilled:||20 mins at 500°|
|Roasting:||20-25 mins for slices & 30-40 whole at 375-500°|
|Stir Frying:||4-7 mins|