Monday, November 24, 2014
Inquirer Daily News

Do you need to salt the eggplant?

A reader writes in with this question...

Do you need to salt the eggplant?

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A reader emailed me with this question: My mother always salted and drained the eggplant under weights. Is it necessary?

I also used to salt and drain the eggplant. It was part of what made the preparation of eggplant parm such a time consuming ordeal. One day, when I just didn't have the time, I skipped that step. And I honestly didn't taste a big difference. Part of the trick is to slice the eggplant on the thin side, so the slices do not hold that much water. I sliced the mine about 1/4-inch. Give it a try and let me know how it works out for you.  

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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking dinner for 30 years. Her blog started with teaching her daughter, but has been continuing for the past two years with school children, this fall with fifth graders from Russell Byers Charter in Phila. The program continues to expand with 32 volunteers teaching 75 children in 15 classes this fall in Phila and Camden, in partnership with the Vetri Foundation for Children.

Reach My Daughter's at mfitzgerald@phillynews.com.

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