How To Cook Eggplant So It S Not Mushy
Preheat oven to 375 degrees.
How to cook eggplant so it s not mushy. Roast for 45 to 60 minutes turning once through cooking. In a medium sized skillet heat enough olive oil to cover the bottom of the pan. You can also use fresh aromatics and herbs by simmering the brining solution just make sure it cools to room temperature before you add your eggplant and start the brine timer says chef ellie golemb of culinarie kit.
When oil is shimmering and hot add the eggplant. Dip the floured slice into an egg wash egg whisked with a tablespoon of water coating both sides. Cut the stem end off from the eggplant.
Coat slice with breadcrumbs on both sides. For the eggplant with fragrant spices and the eggplant pepper dip the eggplant needs a smoky taste. To achieve this pierce the eggplant with a skewer and cook it whole and unpeeled directly over a grill flame until the skin is blackened all over and the flesh is thoroughly soft 15 to 20 minutes.
After the eggplant has soaked drain it and pat the pieces dry with paper towels or a clean lint free kitchen towel. Place in an oven preheated to 350 f. Coat a baking dish with cooking spray or lightly grease.
Place eggplant in the baking dish. Coat slice with flour tapping off excess flour. This will make it taste amazing and have a sturdier non mushy texture.
Lay the eggplant on a baking sheet or sheets depending on how much eggplant you decided to cook in a single layer. Let sit for about 30 minutes. Cook stirring often until eggplant is tender.
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