Let them cook for about 2 minutes per side then set on the paper towel-lined plate to cool off and drain. Make sure to tap off the extra flour before placing in the hot oil. When the oil is ready, dip the eggplant pieces into the flour and cover generously.Make sure to have a large plate lined with paper towels near the stove, to absorb the excess oil. Heat some oil in a large skillet for pan-frying. On day two: In a shallow dish, mix together the flour and salt.Pour in just enough milk to cover the eggplant pieces and then put it in the refrigerator overnight. Place the slices in an airtight container. Start off the night before cooking the eggplant by peeling the skin from the eggplant and slicing it into circular pieces.Then pan-fry them in a large cast iron skillet until golden brown. Simply tap off the extra moisture, dust the eggplant slices with sea salt and flour. Once the slices of eggplant have taken a long, luxurious, milky bath, they are tenderized and primed for frying. To magically remove the bitterness from the eggplant and greatly improve the texture, soak the eggplant in milk overnight.
Then I learned a restaurant secret that changed everything… Apply milk to makeup sponges, I mean, eggplant. In the past, no matter how I (or anyone else) prepared it, eggplant always seemed to make my nose wrinkle in disapproval.
Olive and thyme halloween kitchen towels how to#
Today I’ll show you how to cook eggplant in a way everyone will enjoy. Although the color and shape was appealing, the texture reminded me of makeup sponges, something I wasn’t keen on eating.įried Eggplant is a dish people tend to have strong opinions about. We all have a certain food that is our life-long nemesis. Sautéed Eggplant with Honey and Thyme – This melt-in-your-mouth tender and savory-sweet recipe is sure-fire way to create eggplant converts.
0 kommentar(er)
