When you make eggplant Parmesan, a recipe says to get the liquid out of an eggplant first Using salt for osmosis to occur, and the liquid in the eggplant will come out.
http://allrecipes.com/recipe/eggplant-pa…
I guess its for gettign the bitterness out of an eggplant, put wont drying it make it lose alot of nutrition? What should I do?
I’m so sorry i don’t know the answer to your q- i shouldn’t be wasting your time. but thats one of the BEST questions I’ve seen here. I would GUESS "No" ..i’m putting this on my watchlist.
I guess so
References :
me
When I make Eggplant Parmesan, like I did last night, I peel and slice the eggplant, place them on a plate and sprinkle salt on both sides. I put the plate of eggplant in the refrigerator for about an hour or so while the salt sweats out the water. I then take paper towels and lay the eggplant on top, cover with another layer of paper towels and mash each slice individually to dry them. I do not add salt to season them before I cook them.
I know it definitely removes the bitterness but I really do not believe you lose any of the nutritional value of the eggplant.
References :
I’m so sorry i don’t know the answer to your q- i shouldn’t be wasting your time. but thats one of the BEST questions I’ve seen here. I would GUESS "No" ..i’m putting this on my watchlist.
References :