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corolla
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 Mon, Apr 01 2024, 5:30 pm
Why does my roasted eggplant come out dry? What am I doing wrong?
I normally cube it or slice thin, depending on what I'm making, toss it with oil and salt and bake on a sheet tray at 400 until soft, but it never gets soft enough
How can I get it to be soft without drenching in oil?
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saltandvinegar
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Mon, Apr 01 2024, 5:44 pm
You're not using enough oil probably.
I make a few salatim with eggplants and have to use a lot of EVOO
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ra_mom
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Mon, Apr 01 2024, 6:28 pm
| corolla wrote: | Why does my roasted eggplant come out dry? What am I doing wrong?
I normally cube it or slice thin, depending on what I'm making, toss it with oil and salt and bake on a sheet tray at 400 until soft, but it never gets soft enough
How can I get it to be soft without drenching in oil? |
If you like soft eggplant, you can absolutely seal the cubes in a 9x13 pan covered with foil to bake. Years ago I used to do that with no oil, just toss with garlic and salt and eat as is.
The pieces won't hold together for a salad though, if that's your intention.
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corolla
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Mon, Apr 01 2024, 6:57 pm
| saltandvinegar wrote: | You're not using enough oil probably.
I make a few salatim with eggplants and have to use a lot of EVOO |
How much is a lot?
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corolla
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Mon, Apr 01 2024, 6:57 pm
| ra_mom wrote: | If you like soft eggplant, you can absolutely seal the cubes in a 9x13 pan covered with foil to bake. Years ago I used to do that with no oil, just toss with garlic and salt and eat as is.
The pieces won't hold together for a salad though, if that's your intention. |
Yes, I'm kind of going for a mushier texture. I'll try this. Thanks!
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Muser
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Mon, Apr 01 2024, 7:08 pm
I score the eggplant first ( or cube it if I’m not using whole) and then sprinkle with kosher salt and let sit for an hour at least.
The salt causes the eggplant to let out a juice and then I squeeze out the juice before I bake or fry.
Great results every time.
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MiracleMama
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Mon, Apr 01 2024, 7:42 pm
| ra_mom wrote: | If you like soft eggplant, you can absolutely seal the cubes in a 9x13 pan covered with foil to bake. Years ago I used to do that with no oil, just toss with garlic and salt and eat as is.
The pieces won't hold together for a salad though, if that's your intention. |
Maybe if they were sprayed well with oil, roasted high uncovered, and then after the outside crips, continue the cooking covered? Probably worth trying.
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aussiemom
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Mon, Apr 01 2024, 7:52 pm
you need to use the japanese eggplant
Problem Solved
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saltandvinegar
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Mon, Apr 01 2024, 9:24 pm
Allllloooooot
Not that its grossly dripping in it, but a good amount
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