Pasta alla Norma
Cookbook
Page 222
Cuisine: Italian
Course: Main Courses
CI cooking concept
eggplant
vegetarian
Photo by Queezle_Sister
Photos (1)
Queezle_Sister
Reviews
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average rating 3.0 / 5
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This was a decent pasta dish, and the instructions for dealing with the eggplant were superb. If you like things somewhat spicy, this could easily rate a "4".
This recipe is one that illustrates the Cooks Illustrated Cooking Concept 23: Salting Vegetables Removes Liquid. The eggplant is cut into 1/2 inch cubes, salted, and then microwaved (on a plate lined with coffee filters). The microwaving speeds up the water loss and contributes to evaporation. The eggplant responded by becomi... Read more
This recipe is one that illustrates the Cooks Illustrated Cooking Concept 23: Salting Vegetables Removes Liquid. The eggplant is cut into 1/2 inch cubes, salted, and then microwaved (on a plate lined with coffee filters). The microwaving speeds up the water loss and contributes to evaporation. The eggplant responded by becomi... Read more
2 comment(s)
Zosia
· 13 years ago
So that's the trick to getting caramelized and not oil-soaked sauteed eggplant. Thank you, that's great information.
I think I want this book!
Queezle_Sister
· 13 years ago
It worked surprisingly well. About 1 lb - cut into 1/2 inch cubes, salted with 1T kosher salt, laid on coffee filters on a plate, and microwaved for about 10 minutes.
After that you toss the eggplant with 1T olive oil, and use 1T in your nonstick pan - so only 2T oil. I was impressed at how well it worked. I like this book a lot - it is teaching me basic information that (I hope) will help all of my cooking.