Thank you all for your comments! I like cooked eggplant to be soft but not totally mushy. How long do you cook it for and at what temps?
Fitness Minutes: (40,608)
1,836 6/21/12 12:38 P
I'm growing Japanese eggplants (those are the long, skinny ones), and they're tasty stirfried, too -- but the problem is that's the only way I know how to cook those so that they taste good. Grilling works, but I end up with either mushy or underdone eggplant on the grill, so I'm still experimenting with that.
But diced-up eggplant works beautifully in stir fry, at least!
I also love to grill it - slice long way, spray with Pam and add salt - throw it on the grill till soft - just a couple of minutes each side.
Fitness Minutes: (65,246)
784 6/19/12 5:54 P
I slice up the eggplant and season and bread it and bake it in the oven on a non pan. My kids go crazy over it.
Fitness Minutes: (85)
13 6/18/12 10:29 A
Glad this thread was started! I love eggplant but never could cook it right. Like you, it's either mushy or hard and bitter. I never thought about salting it though!
Fitness Minutes: (20,192)
1,168 6/16/12 10:03 P
I also salt my eggplant for about 20 minutes, then rinse it and blot it dry. I give it a light breading and bake it in the oven. Eggplant absorbs the oil it's cooked in and baking it reduces the calories.
My favorite new cooking tip is microwaving eggplant! This makes the flesh softer and denser, so it doesn't soak up as much oil. For a whole eggplant, prick it with a fork a few times, and throw it in the microwave for six minutes. I like to just slit it open and stuff it with whatever I have around, like rice or quinoa mixed with ground turkey, spices and other veggies.
If yours tends to be bitter, you can cut it into slices and sprinkle the flesh with salt and let it sit for 30 minutes or so. You'll see little droplets form on the surface of the flesh, which you can blot with paper towels. This draws out some of the bitterness.
The few times I've cooked eggplant, it's been kind of bitter and either mushy or hard. How do you cook it so that it's soft but firm and tastes good. I've had it that way in restaurants but I'm thinking that it is because of all the oil its cooked in.
Page: 1 of (1)
Other Recipes & Cooking General Discussion Topics:
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.