2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Eggplants are both very tasty and very capricious. Delicious because they saturate, have distinctive taste properties, and capricious because their astringent and bitter taste is quite difficult to remove.
In fact, few people know that the Eggplant comes from the Potato family and is the fruit of the Dog Grape plant. This vegetable is often called the Blue Tomato. Whatever the names, it is clear that the preparation of eggplant requires some subtleties, which we will provide in this article.
First of all, it is important to specify that one of the most delicious ways to prepare aubergines is to bake them. There are several options for roasted blue tomatoes. If you have decided to bake them whole, it is important to know that their processing should begin only after the aubergines have undergone heat treatment on the stove or oven and are peeled.
Then the option to hide their intrusive taste is to prepare a sauce for the aubergines, which synchronizes the tastes. The most suitable for this purpose is tomato sauce with more garlic. Eggplant also goes well with garlic sauce or Tzatziki sauce, which also contains garlic.
Another option for roasted aubergines is to peel and process them before roasting. This is done by washing the vegetables, removing their skin. Then cut into slices or other shapes as desired (but it is important not to be too thick to bake well) and rub each slice into salt so that the eggplant can release the unnecessary water it contains. and the bitterness we already know.
Leave the washers in a bowl full of salt water for about half an hour. Then each washer is washed with cold water and dried very carefully with kitchen paper. Only then is the eggplant ready to bake. Additional salting of this type of eggplant is not recommended, because when soaked in water, they have absorbed enough salt.
Breaded aubergines are also a very good suggestion for a more varied menu. The breading can be standard - egg and flour, or it can contain breadcrumbs, as well as beer (for puffed breading). Each slice is breaded in very hot fat for about half a minute on each side.
For this to happen, however, the aubergines need to be roasted beforehand so that they can be thermally prepared and the dish can be finished with just one breading.
Of course, the biggest secret of roasted eggplant, whether whole or shaped, is to roast it in a barbecue or oven. The taste of embers cannot be prepared by even the most proven chef.
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