On 13 Dec 2005 15:15:25 -0800, "Sheldon" > wrote:

>
>Nathalie Chiva wrote:
>>
>> Steaming works better than salting IMO.
>
>Steamed eggplant, is that like boiled ribs?

Ahem... nope. Just steam eggplant slices for about 8 to 10 minutes,
they should be a bit soft but not too much - the point isn't to cook
them through. Then let them drain for about 15 minutes, and after that
use them per the recipe (for instance breaded and fried, or grilled,
or...). Two advantages: They will be very mellow, and they won't drink
up too much oil.

Nathalie in Switzerland