Comments on Towse: [FOOD] Eating in

I've always salted because I've been taught That's...

2004-09-25T11:10:00.000-07:00

I've always salted because I've been taught That's What You Do. THEY say it's mushy if you stir fry it otherwise, but I'm questioning whether THEY are just trying to pull one over on me to add more work. Seems like your eggplant turned out just peaching w/o salting.Maybe the difference is that I don't expect crisp eggplant.

The eggplant dishes I like most are spicy garlic eggplant and the like in which the eggplant is mushy. It's supposed to be -- not slimy, gooshy okra sort of mushy -- baked apple mushy. The texture of a pippin changes with cooking, as does an eggplant.

I've always salted because I've been taught That's...

2004-09-24T17:01:00.000-07:00

I've always salted because I've been taught That's What You Do. THEY say it's mushy if you stir fry it otherwise, but I'm questioning whether THEY are just trying to pull one over on me to add more work. Seems like your eggplant turned out just peaching w/o salting.

I salt it, let it sit for half an hour, then pat it around in a towel to get all the salt off. Yeah, it's kind of salty anyway, but not excessively so. I just don't add salt when cooking.

I've never salted eggplant to leach out the moistu...

2004-09-24T10:49:00.000-07:00

I've never salted eggplant to leach out the moisture. Does it work? Wouldn't that leave you with salty eggplant?

The idea of eggplant in lettuce wraps is brilliant...

2004-09-24T07:48:00.000-07:00

The idea of eggplant in lettuce wraps is brilliant. I'm getting some eggplant next week. I notice you just fry it right up without fear. Where do you stand on the controversial issue of salting it first to leak out the moisture?