too salty salted eggplant - help!
- vozick Jan 5, 2005 09:28 PM
I have made two eggplant recipes from the New Best Recipe cookbook.They both called for 1 TBS of kosher salt for 2 eggplants (16oz). And both times the eggplant was way too salty. Has anyone else found this problem? Neither recipe said to wash off the salted cubes or slices. Should I use less salt, or wash off the pieces of eggplant even if the recipe did not have that instruction? The eggplant parmesan recipe did have the slices washed off, but these did not.
Thanks for your help.
While recipes are a starting point, remember that your instincts should never be suppressed, esp. if you've had some prior experiences to draw from. By all means, cut down on the salt next time.
Salt is usually used to draw out some of the water content in eggplant; however, a light sprinkling should do the same job. Just season w/ salt using the same amount you would season other veggies; I rely on feel and taste more than exact measurements when it comes to seasoning during cooking...