Originally Posted by
EkekoBWI
Two tips: always peel any variety of eggplant, no matter what the recipe says and sweat the eggplant on a cutting board (not colander) for a full :60 unless there's a compelling reason why you wouldn't. This will make otherwise dry and rubbery eggplant into what it should be: tender and sauce-absorbent.
is that 60 seconds or minutes?
as much as I love eggplant parmigiana or eggplant with Chinese dishes, it might be more ev+ if I just outsource eggplant courses to others because it’s not like baking bread or things that my family will enjoy. I’m not a huge fanatic and can survive weeks (months) without it whereas I can’t survive weeks without any of beef or chicken or carrots or avocado or other vegetables.