How often do you read these labor-intensive instructions?

Remove the stems from the eggplants and discard. Cut unpeeled eggplant into 1/2 cubes and salt liberally; drain in a colander with a heavy weight, such as a pot or glass mixing bowl, on top for 1 hour to allow the bitter juices to drain off. Rinse off salt, squeeze well, and dry with absorbent paper. Set aside.

It’s not worth it nowadays - eggplant varieties just don’t have any bitterness to them, as they used to. Or do you disagree?

Posted in food by Lisa - November 10th, 2006 |
Tags: cooking, cuisine, recipes, recipe

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