It’s been a long time since I’ve written a “TLT’s Table” post, but today I want to share a neat cooking tip I just discovered.
Both of my kids love eggplant, but I found it hard to match that soft, silky quality you find in restaurant eggplant dishes. I’d either watch in dismay as my eggplant soaked up about 20 times more oil than a recipe called for, or I’d have to remember to leave time for salting the eggplant before cooking – and even then, it was sometimes still too tough.
I knew some smart person must have figured this out, so I Googled and found the answer on The Kitchn: the microwave! Turns out, if you just microwave sliced or diced eggplant on a paper towel for a few minutes before cooking, its cell structure breaks down even more effectively than through traditional salting – and in just a fraction of the time. The result is soft, tender eggplant in the finished dish without the need for extra oil.
I’m sure some cooking purist out there is going to tell me why this is actually a terrible idea, but I’m totally sold! And if you’re looking for an new eggplant recipe to try, my family liked these Quinoa Cakes with Eggplant-Tomato Ragu from Epicurious.
Enjoy!
(If you’d like to see all my prior TLT Table posts, just go to this tab on my Resources page.)
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Wendy says
this sounds like a great idea and I’m going to try it! I often dice and roast without salting and like it that way just fine, but I’m going to check out this microwave idea. Another idea is to buy the longer, thinner Asian eggplants which are more tender (and delicious).
Bettina Elias Siegel says
I do love Asian eggplants, but I can’t always find them in our market. Thanks for coming by, Wendy, and let me know if you like this method, too!
lindtfree says
I understand that children (and adults) may not like every vegetable or other new food on first taste, but eggplant will always remain on my “do not eat” list: I’ve tried it four times in four different ways as an adult, and every time I felt the urge to summon Mr. Yuk, the green poison-control mascot of my childhood. I’ve even looked up “eggplant recipes for people who dislike eggplant” on the internet, and know that no matter how much sauce / cheese / breadcrumbs I cover it with, it won’t be enough.
What about eggplant do people consider appetizing? The grayish flesh? The waterlogged texture? The incredibly bitter flavor? Granted, it’s a pretty color: aubergine!
Fresh spinch is one of my favorite vegetables, and I learned to love asparagus and Brussels sprouts as an adult. A few vegetables, like zucchini, are on my “will eat if served, but never grow or buy” list. Eggplant? To me, it’s the worst vegetable. . .I do not like it, no matter how many times Sam I Am may offer it.
If your children and/or spouse don’t like eggplant after a few tries, please: don’t force them to taste it again! My dislike of eggplant is so strong, I think it may be a biochemical aversion.
Bettina Elias Siegel says
Sorry for the delay in responding, Lindtfree, and I promise I don’t force anyone in my family to eat eggplant (or anything else.) But I’m laughing because your description of the vegetable is so off-putting, I’m starting to question why I do like it – LOL. 🙂