On Mar 23, 1:00 am, "Bob Terwilliger" >
wrote:
> Goomba wrote:
> >> My latest endeavor was to peal it, salt it for an hour, rinse
> >> the salt off, and plop it into hot olive oil. You could watch
> >> the oil disappear as the eggplant slices sucked every bit of it
> >> up.
>
> >> What am I doing wrong?
>
> > yowsa.
> > Ok... salt if you want but NOT for a freakin' hour! I've never known
> > anyone to rinse it but rather pat it dry of any extruded moisture and the
> > salt.
> > Then dip in eggwash and then flour before frying. That's how my dad did
> > his.....
> > Give that a try
>
> If you don't want the breading on the eggplant, try brushing it lightly with
> oil and broiling it instead of frying.
>
> Bob

Eggplant does that. I remember some Armenian or Turkish folktale
about a bride using up her entire dowry of oil in a few days because
her new husband liked her eggplant so much.

Yes to the above suggestions, but depending on what is going to happen
to it later, sometimes I slice it thin, or dice it, so it will cook
quicker, then just not give it all the oil it wants. I usually don't
bother peeling - a little bitter, but easy to eat around, and eggplant
dishes usually could use some bite and color.

B