I like to salt my eggplants before cooking as this removes the excess water and reduces the eggplants ability to absorb oil.
Peel and cut it in whatever size and shape pieces the recipe calls for.
Place the eggplants, one layer at a time, in a colander and sprinkle with some coarse salt.
Allow to sit for at least 30 minutes then a pat dry with a towel to remove the excess water and salt.
Beads of moisture will start to form on the surface of the eggplants, pat dry to remove excess water and salt. Then cook according to your recipe.
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