What is the French stew with eggplant?
Ratatouille is a French Provençal dish of stewed vegetables that was popularised in Nice and is some En savoir plus
What is the trick to cooking eggplant?
Martin Wagner
2025-10-28 14:48:01
Nombre de réponses
: 11
The trick to cooking eggplant is to slice it thickly, season lightly with salt, and brush with oil.
The thick slices are key.
The slices go directly into a high-heat oven—no brining or salting.
The eggplant emerges browned and toasty on the outside and tender and custardy on the inside.
It’s not chewy, tough, or bitter.
Be sure to buy globe eggplants, the standard fat eggplants they sell at American grocery stores.
This method doesn’t work well with Chinese, Japanese, or Thai varieties.
You can roast as little or as much eggplant as you want, just make sure it’ll all fit on two large baking sheets.
Use a thin metal spatula to separate the eggplant from the parchment.
Sometimes it sticks a bit, but a confident motion helps.
Roland Delorme
2025-10-28 13:49:33
Nombre de réponses
: 11
Cooking eggplant can be a little intimidating. But when prepared properly, eggplant is a nutrient-dense and versatile vegetable that works well as an entrée, side dish, feature ingredient or dip. Raw eggplant is bitter and tastes better when it is cooked. All eggplants have spongy flesh with many air pockets that collapse when cooked, creating a creamy texture. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking. If you cook eggplant in a pan, make sure its in an even layer with some space between the pieces so that the eggplant doesn’t steam.
Lire aussi
Why do you soak eggplant in water before cooking?
Eggplant has a high water content, over 90 percent, salting reduces the overall sponginess—thanks to En savoir plus
Maryse Dubois
2025-10-28 13:22:07
Nombre de réponses
: 15
The trick to cooking eggplant is to salt it before cooking. Salting eggplant—sliced or diced—and letting it sit is the optimal way to handle this nightshade darling. This process reduces the overall sponginess—thanks to osmosis—resulting in a firmer texture that cooks more evenly. To make the best eggplant, cut or slice the eggplant into the desired shape and thickness and lay it out on a paper-towel-lined sheet pan, or even in a colander over a bowl to drain. Generously sprinkle salt evenly overtop and let it sit for a bit, a minimum of 15 minutes works, up to 1 or 2 hours. After salting, pat the eggplant dry with paper towels—as dry as you can get it, then continue with your recipe of choice.