Post by JJ Judkins on Nov 7, 2012 13:36:31 GMT -6
Eggplant is highly perishable and gets bitter as it ages. Store it in
a cool, dry place and use within two days of purchasing, or keep in
the refrigerator for several more days.
When cutting an eggplant, a serrated knife works best.
You can bake, broil, fry or grill eggplant. When grilling, oil slices
just beforehand. Eggplant will soak up oil like a sponge, though
salting it first will keep it from absorbing too much oil. Place
eggplant slices on a paper towel-lined baking sheet and sprinkle both
sides with kosher salt. Let them sit for 30 minutes to an hour. Rinse
thoroughly and pat dry.
Eggplant Salad Country-Style recipe is from "The Olive and the Caper:
Adventures in Greek Cooking" by Susanna Hoffman (Workman, $29.95). It
can be a little garlicky, so adjust to your taste.
Preheat the oven to 450 degrees. Pierce 1 medium eggplant (about 1
pound) once with a knife. Place on a baking sheet and bake for 50
minutes or until the skin is wrinkled and the eggplant has collapsed.
Remove from the oven and set aside until it's cool enough to handle.
When cool, slit the eggplant open lengthwise and scrape the pulp from
the skin. Coarsely chop the pulp and transfer it to a large bowl. Stir
a cool, dry place and use within two days of purchasing, or keep in
the refrigerator for several more days.
When cutting an eggplant, a serrated knife works best.
You can bake, broil, fry or grill eggplant. When grilling, oil slices
just beforehand. Eggplant will soak up oil like a sponge, though
salting it first will keep it from absorbing too much oil. Place
eggplant slices on a paper towel-lined baking sheet and sprinkle both
sides with kosher salt. Let them sit for 30 minutes to an hour. Rinse
thoroughly and pat dry.
Eggplant Salad Country-Style recipe is from "The Olive and the Caper:
Adventures in Greek Cooking" by Susanna Hoffman (Workman, $29.95). It
can be a little garlicky, so adjust to your taste.
Preheat the oven to 450 degrees. Pierce 1 medium eggplant (about 1
pound) once with a knife. Place on a baking sheet and bake for 50
minutes or until the skin is wrinkled and the eggplant has collapsed.
Remove from the oven and set aside until it's cool enough to handle.
When cool, slit the eggplant open lengthwise and scrape the pulp from
the skin. Coarsely chop the pulp and transfer it to a large bowl. Stir