Salt and eggplants

Another thing I have been thinking about is eggplant--this is a vegetable, a melon, really, that gets a bad rap more often than not. There are a few reasons: it's a member of the nightshade family (although not everyone knows that) it's bitter--can be slimy and if not treated properly soaks up WAY too much oil and can become really fattening.

Not to be too egocentric about it, but more than one person has told me they have never eaten eggplant as good as I make it. Here's why---eggplant needs to be treated before it's cooked. By this I mean it needs to be salted so that its texture is essentially changed by eliminating the water that is mostly what this odd melon is composed of---

This treatment makes the eggplant a bit tougher, and eliminates the bitterness. In addition, it won't soak up so much oil in the cooking regardless of the dish you are making.

Cut the eggplant into the shape that you are wanting,(i.e. rounds for eggplant Parmigiana) and salt it --kosher salt is good for this. Let it sit on a wire rack or in a colander for at least a half hour( if you are dying to eat it and forgot this step) or as long as overnight if you are ahead of the curve! A couple hours is good. Now it can either be rinsed and patted dry or just patted dry, but REALLY dry it, either with a clean tea towel or paper towels. Now you are ready to make the best ratatouille, eggplant Parmigiana, grilled eggplant or eggplant salad on earth. I'll give ya the recipes next time--'til then, salt is your friend.