What are the best tips for marinating eggplant?

eggplants is an amazingly versatile food that can be prepared in many ways. He lacks a taste, so marinating eggplant is one of the ways to improve it. The texture of the uncooked eggplant is porous and mushroom. It absorbs a huge amount of oil, if the cookbooks are watched against it, they watch a set of steps. Successfully marinated eggplant must first remove their bitter juices.

The first thing that Cook needs to know to create a successful marinated eggplant is what to look for when buying. Smooth skin should be examined egg eggplants, which are significantly larger and coarser than long, narrow Chinese eggplant. A eggplant with bruised or broken skin will have damaged meat; This is best prevented in this vegetables. The wise chef also chooses a eggplant that is relatively light. This means that vegetables contain fewer bitter juices and will be easier to prepare it.

marina's eggplant is a popular way to expandOtherwise, uninteresting taste. Even well -chosen eggplants contain a lot of bitter juice, so that the marinade can work, the chef must start with exhaustion as much bitter juice as possible. The best way to do this is to cut or a eggplant cube and cover each piece of salt. The layering of these salted pieces into a colander and weighing is a heavy plate or pelvis helps to draw bitter juices that fall through the holes of the colander and flows.

eggplants are notorious in terms of oil absorption. Whether the vegetables are fried, roasted or grilled, it does not cook well without added fat. There are several things that the chef can do to reduce the amount of fat that the marinating eggplant absorbs.

One of the methods is to mix a small amount of oil with vinegar or soy sauce, lemon, D about flavors of amplifiers such as ginger or garlic, in a large zip-top bag. The sliced ​​or sliced ​​eggplant added to the baggy allows all sides of the cut vegetables to be equally exposed to the marinade at once. MarinatingThe eggplant in a glass bowl allows the pieces to absorb more oil than the higher ones, but using the baggy, it alleviates this problem.

alternatively, spraying all sides with a spray of oil for cooking before manaining pieces of eggplant creates a type of block that prevents oil in the marinade to be absorbed too quickly. This method allows the chef to use more vinegar in the marinade and much less oil. Some chefs say that the boiling eggplant sliced ​​on the water for a few minutes before the marinar also prevents the absorption of eggplant too much oil.