Quote:
Originally Posted by Skinwalker
Hey that recipe looks great Moonstar. Just wondering though about salting eggplant. Is it true you have to salt it and let it stand for a while to draw out the bitter juices or not?
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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).
Quote:
Originally Posted by ABCDGIRL
I think you mean butter..?
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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.