Quote:
Originally Posted by MoonStar
I've made a few eggplant dishes and I've never done that, I don't think it's necessary. I've made eggplant parmesan with the regular large eggplants and it didn't taste bitter. (but it also gets coated and battered and covered with sauce, so I didn't notice any bitterness).
I use olive oil to cook the chicken in instead of butter, butter burns more easily plus there's too much butter in the recipe, I use only half of what it says, I add a few tablspoons of butter later when I add the spices.
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Thanks for that Moonstar. I'd heard you had to salt it somewhere. I don't batter it, but I've attempted frying it in olive oil and it is always soggy as it absorbs so much oil. Then I worry about eating all of that. Do you think it is better to bake it? It just seems to taste better when I visit the Turkish restaurant than my poor attempts. They seem to have a way to bring out the whole flavor without turning it to mush.