Cook For Your Life by Gaffney Ann Ogden

Author:Gaffney, Ann Ogden
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2015-09-28T16:00:00+00:00

Ann’s Tips

Larger, older eggplants sometimes have bitter juices, so they are often salted. Salt makes the cut slices bead with “sweat,” which draws this bitterness out. I usually look to buy either skinny Asian eggplants that never need salting or the smaller-size Italian eggplants that are hard and firm to the touch, so that salting isn’t necessary. But if you aren’t sure about the age of your eggplant, cube it as per the recipe, transfer to a colander, and toss with salt. Leave to drain in the sink for 30 minutes. Rinse off the salt and pat the eggplant dry before tossing in oil and roasting.

If you make your own white beans from scratch (here), use them here instead of canned. Drain them, reserving a half cup of their cooking liquid to use instead of the water.

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