I am not the biggest fan of eggplant, but this side dish has to be one of my ALL TIME FAVOURITE recipes!
It’s about balance . . .
The slightly bitter taste and mushy texture of eggplants are the main reasons why this vegetable is not on my “eat every week” list. However, I recently discovered that putting some salt on the eggplant and letting it sit for 15 to 20 minutes before cooking it, can draw out the natural juices. This helps to reduce the bitter taste and firm up the flesh. I prefer to leave the peel on while I am cooking eggplant, as most of the fibre and nutrients is in the peel.
The only way I can eat an eggplant is if it is roasted in the oven. No matter how long I stir-fry eggplant, it never seems fully cooked, leaving it bitter and with a tough exterior. Any tips? How do you like your eggplant?
Recipe Rating: 5/5 Kiwis