2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Eggplants or so-called blue tomatoes are a typical and frequently used vegetable in our latitudes. When buying an eggplant, choose one that is smooth.
The wrinkled skin and the softened eggplant, although slightly, mean that the vegetable is old, tough and with changed taste.
The preparation of eggplant is a little different from other vegetables. No matter how you prepare it - whether you add it to a casserole or fry it, it is mandatory to drain it before you start the actual cooking.
Arrange it in a colander, add a little salt and wait for the black water to "release". If you do not do this procedure, it is almost certain that your eggplant will be bitter and thus spoil the whole dish you have prepared.
Blue tomatoes contain a substance called solanine, which makes it bitter, especially if the eggplant is old. Let it stand for 20-30 minutes to make sure that the bitterness has come out of the vegetables.
If you have decided after this procedure that you want to fry the eggplant, do not put too much oil in the pan. Eggplant absorbs a lot of fat due to its porous structure. Too much oil will make it an unhealthy and very "heavy" product for the stomach.
It is good after you take it out of the pan - ready and fried, to put it to drain the excess fat on kitchen paper.
One of the most delicious ways to cook eggplant is on the grill - this way it is both healthy and very tasty. Drain the aubergines well, pre-salt them.
For easier and faster baking, cut the vegetables lengthwise to a thickness of about a centimeter, not into circles, put on the grill. Grease it beforehand so that the vegetables do not stick.
Then place the finished roasted eggplant in a bowl that you can close with a lid. Spread the eggplant nicely with the pre-made mixture of garlic, dill and a little olive oil. Prepare this 1-2 hours before dinner so that the aubergines can "absorb" the dill and garlic.
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