Re: [CH] Eggplant "Preparation #563
Cameron Begg (begg.4@osu.edu)
Wed, 14 Aug 2002 08:21:58 -0400
Hi C-H's,
Yes, add my thanks for the recipes Rob.
><< 1. Lay the eggplant slices on some paper towels and sprinkle with
> salt. Leave them to drain of their bitter juices for 30 minutes, then
> pat dry with more paper towels. >>
The salt is going to draw moisture out of the slices to some slight
extent but I think the part about bitter juices is B.S.
>Personally I never do this, even though I always see in recipes that it is
>the first step.
Neither do I. If you cook them slowly and carefully to avoid over
browning, the oil will eventually separate out (as the slices
dehydrate and contract) and you can continue sauteing the other stuff
in it without using excessive amounts of oil. (Is "excess olive oil"
an oxymoron?)
>I don't think that eggplants are "bitter".
Neither do I. However you will remember that I am the guy who rants
about sugar in everything. I actually like a touch of bitterness.
Coffee, tea, chickory , dandelions, other salad greens, etc. My pale
ale is undrinkable to the Bud Lite brigade :-)
I have never noticed any bitterness (my aubergines are fresh out of
the garden); but I made some ratatouille last night and will pay
particular attention this evening. It could be that I am inured to
the bitter flavor as other folks are to sugar. It does contain sliced
chile peppers of course which some would say also have a trace of
bitterness.
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Regards, Cameron.