One thing I’ve learned about taking the bitterness out of an eggplant is to salt it generously. If you can, place a heavy pan on top of it to help the eggplants “sweat” a bit. After about 15 minutes, dry up the eggplant slices with cotton/paper towels. Proceed to use the eggplant in your desired recipe.
Do you have any tips on cooking with eggplants that you’d like to share? Let us know in the comments section below.
This post may contain affiliate links. If you use these links to buy something I may earn a commission. MyHalalKitchen.com is a participant in the Amazon Services, LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Please see my affiliates disclosure page for more detailed information about the companies with who I am affiliated.
It seems to me that everyone I know is looking more and more towards comfort food , whether in the form of soups, casseroles, pot…
This summer weather in Turkey reminds me exactly of my two summers spent in Sicily in the mid 90’s. Very hot. Very dry. Limited A/C,…
I guess this Ramadan proves that I’m drawn to Mediterranean and North African food as my go-to cuisine for the month. The mixture of sweet…
Do people ever question certain foods you like to eat or drink in the summer? Not the winter, but just the hot summer time. They might…
The book: Food and Life in the Blue Zone Ikaria by Meni Valle is one of my absolute favorite and very well-used cookbooks for everyday…
By signing up, you’ll be notified when new recipes and other tasty treats are cooked up in my kitchen!
Hi,
Yes. In Sri Lanka, we cut the eggplant which we call brinjal, into 2”-3” lengthwise pieces and soak them in water. After about 30 minutes, remove the water by squeezing the pieces, a handful at a time. Leave in a colander to dry.
We usually deep fry them and make into a curry with little coconut milk and condiments.
The green variety that comes in the shape of balls, are de-seeded and cooked in coconut milk with other condiments.