maiojourney.blogg.se - What is a good dredge for frying eggplant

Using your right hand, pick up a slice of eggplant and transfer it to your bowl with flour.

By lining a baking sheet with paper towels (or a clean kitchen towel), placing the slices on top, covering them with another layer of paper towel, then covering the whole thing with another baking sheet, the slices cook evenly and the paper towel absorbs excess moisture while at the same time keeping them just moist enough to keep from turning leathery. Roasting eggplant slices covered by a layer of paper towels in between two sheet pans is by far the most successful in-the-oven way to do it.

Try and oil them before roasting, and the usual problem occurs: the oil gets instantly sucked in, and your eggplants still end up leathery and tough and greasy. Cook them dry, and they turn leathery and tough.

Roasting eggplant slices uncovered is tough to do.

It's a technique better suited for eggplant that's going to be subsequently braised or mashed.

Steaming eggplant slices in a bamboo steamer will rapidly soften them to the point that you can easily compress them.

It also takes upwards of an hour for eggplant slices to purge properly. This works fairly well, but it requires quite a bit of pressure, it's easy to over or under-salt the slices, and sometimes you're still left with uncompressed sections in the center of each slice, which means undercooked, astringent finished results. Like a leaky water balloon, as the moisture leaves the eggplant, its structure weakens, allowing you to eventually press out the excess air.

Salting, resting, and pressing first gets rid of moisture through osmosis.