Saucepot Tips – Eggplant Texture
Posted by Trish | Under Saucepot Tuesday Apr 15, 2008Submitted by Ana
In order to improve the texture of eggplant & keep it from becoming spungey, cut it up, salt it on both sides, let it sit on a paper towel. Once it’s been about an hour, rinse it off, squeezing it out while doing so, then cook it according to the recipe you were using.
