Roast eggplant slices with melted blue cheese or Gorgonzola. I know the blue is not widely appreciated but if you are feeling adventurous give it a try. Really delicious.
I'm drooling over that Parmigiana! My favorite tip with this veggie is to err on the side of over-cooking; under cooked aubergine is dreadful! Also many recipes call for slicing, salting, rinsing, and drying before seasoning and cooking, but in my experience that's only necessary with the big ponderous "eggplants" carried by most groceries here in the U.S. The longer, skinnier ones have thinner skins and generally don't need it, saving tons of time.
I was debating whether to mention the salting but like you say, it's not always needed. The aubergines I have here in the UK and those in Europe don't seem to require it, especially if you're roasting them so I left it out. But I know some people swear by it
Roast eggplant slices with melted blue cheese or Gorgonzola. I know the blue is not widely appreciated but if you are feeling adventurous give it a try. Really delicious.
Interesting! Might have to give that a go sometime
I'm drooling over that Parmigiana! My favorite tip with this veggie is to err on the side of over-cooking; under cooked aubergine is dreadful! Also many recipes call for slicing, salting, rinsing, and drying before seasoning and cooking, but in my experience that's only necessary with the big ponderous "eggplants" carried by most groceries here in the U.S. The longer, skinnier ones have thinner skins and generally don't need it, saving tons of time.
I totally agree with the overcooking.
I was debating whether to mention the salting but like you say, it's not always needed. The aubergines I have here in the UK and those in Europe don't seem to require it, especially if you're roasting them so I left it out. But I know some people swear by it