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Originally Posted by Geri B
(Post 7552049)
I don't understand the soaking in water...this veggie is so full of water, reason for the salting...of course, you wipe them dry before breading. If the eggplant is ripe, it does not have a bitter taste....I also peel the skin in strips before salting......like I do cucumbers...sometimes the skin is tough and bitter.........
Some people do not taste the bitterness so it is an unnecessary step for them so if you don't find Black beauty eggplants bitter in their natural state you don't need to soak them |
Originally Posted by donna13350
(Post 7552238)
I agree...many of the less known varieties of eggplant aren't bitter at all....for some reason we're conditioned to the big black, bitter type! If you shop the farmer's markets, in season, they're much fresher and much less bitter. I grow my own, and love the Listada types, as well as the newer fairytale. Never let them sit around, use them as soon as you get them, they get more bitter with age.
I have used the recipe on all varieties of eggplants and it works well on all I tried so you can use the eggplant variety of your choice I only soak the black beauty eggplants , I prefer them in this recipe as they are the more traditional eggplant used in Italian households |
The bigger they are the more likely the bitterness will be there. I buy smaller black beauties, and I also like the oriental (?) ones..small lite purplish...those I make stuffed boats....... I stuff oversized zucchini too......
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Originally Posted by Geri B
(Post 7552664)
The bigger they are the more likely the bitterness will be there. I buy smaller black beauties, and I also like the oriental (?) ones..small lite purplish...those I make stuffed boats....... I stuff oversized zucchini too......
I also love the Asian eggplants too , they are delicious and a bit sweet |
I am going to make this tomorrow. Thank you for reminding me I have an eggplant in the frig.
Cathy |
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