I always thought sprinkling with salt was just to get rid of the water so the eggplant wouldn't be soggy. I did not know it was also to get rid of the bitterness. I do an eggplant lasagna (some call it parmesan) and cut the eggplant l(no peeling required) lengthwise. I put the strips on cookie cooling racks and salt them. I was looking for a way that doesn't take up so much space and that's how I got here. I learned something new today. Thanks for sharing your video!
So happy this video was helpful! I just made a Veggie Lasagne a few weeks ago- you might enjoy the recipe since you make eggplant lasagne! Here is the link: ua-cam.com/video/lP6eoR12c1Y/v-deo.htmlsi=ZrpLZ6dGdTpytaq_ Buon Appetito!
I have drained my eggplant and roasted for years. However, I drained some in my metal colander and now cannot get out the stain that the eggplant draining juice left. HELP?
If it is slimy it probably has not been drained and it probably has not been cooked properly (probably too much oil and not good quality oil). Extra Virgin Olive Oil in this dish for the win!
Very useful video. Thanks!
A great video. Well explained without trying to be funny or cute informative and articulate “just the facts” presentation
Thank you! So happy you found it to be informative!
I always thought sprinkling with salt was just to get rid of the water so the eggplant wouldn't be soggy. I did not know it was also to get rid of the bitterness. I do an eggplant lasagna (some call it parmesan) and cut the eggplant l(no peeling required) lengthwise. I put the strips on cookie cooling racks and salt them. I was looking for a way that doesn't take up so much space and that's how I got here. I learned something new today. Thanks for sharing your video!
So happy this video was helpful! I just made a Veggie Lasagne a few weeks ago- you might enjoy the recipe since you make eggplant lasagne! Here is the link: ua-cam.com/video/lP6eoR12c1Y/v-deo.htmlsi=ZrpLZ6dGdTpytaq_ Buon Appetito!
Thank Lisa I Love this tutorial! I shared on pinterest
Buongiorno! Very useful thanks!
We're glad you like this How-To! Thanks for watching! Visit www.lisasitaliankitchen.com for more recipes and tips! Grazie!
Brilliant! Just what I needed and worked perfectly :)
thank u so much! great video!
Could you use any type of salt or does it have to be coarse Sicilian salt?
Lisa says that any type of coarse or kosher sea salt is better because it does not make the eggplant salty! It just removes the bitter juices.
Thanks for the tip. I love eggplant but it always gets soggy in the oven. Well, no more of that I guess :)
Be careful how much olive oil you are using- eggplant is like a sponge, if you put too much olive oil it will be mushy!
Thanks Lisa. BTW @1.44 ... that finger made me nervous ; )
I have drained my eggplant and roasted for years. However, I drained some in my metal colander and now cannot get out the stain that the eggplant draining juice left. HELP?
Lisa says that's tough! Have you tried CLR?
Quarter-inch slices? Those were easily 1/2"!
Buongiorno a te
Is it really necessary to peel, you will miss out on important nutrients.
No, I love the skin and totally agree with you, but so many people are against eating the eggplant skin! That is the only reason why I peel it.
Every time I order eggplant it’s always slimy.
If it is slimy it probably has not been drained and it probably has not been cooked properly (probably too much oil and not good quality oil). Extra Virgin Olive Oil in this dish for the win!