Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe (2024)

FAQs

Should I soak eggplant before roasting? ›

Brining adds flavor and texture to eggplants. "Mix spices and salt with water, then soak sliced eggplant in the brine for 30 minutes before cooking.

To roast eggplant cubes:

There is no need to peel the eggplant. Sprinkle some salt on the eggplants and let them sit for 30 minutes to sweat. Rinse and pat dry with a paper towel. Drizzle the olive oil over the cubed eggplants and add salt.

Classic baba ganoush is made by roasting eggplants until soft, scooping out the insides, and mashing with tahini, garlic, and spices.

Salt it.

Regardless, sprinkling a good amount of salt over eggplant slices or cubes before they're cooked does draw out some of its moisture and lessens the bitterness. Let them sit for about an hour and then lightly rinse some of the salt off before cooking.

It's likely just been exposed to air and is experiencing enzymatic browning. An eggplant with brown spots is not safe to eat if it contains bugs or mold or exhibits other signs of spoilage. It should be thrown out.

The best eggplant is caramelized and crispy on the outside and melt-in-your-mouth tender on the inside. This is achieved by giving the cubes or slices enough room to brown while they cook. If you overcrowd them in the pan or baking sheet, they'll steam instead of brown and you'll never get that caramelization.

I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy," Jenkins says.

American or Globe Eggplant

Because of their large surface area, they hold up well to grilling when thickly sliced and brushed with olive oil, and get crisp when fried for your new favorite sandwich or snack. They're also lovely roasted or grilled whole, then blended into a creamy dip like baba ganoush.

Larger, more mature eggplants can be more bitter, typically because their seeds are larger and seeds tend to hold on to the most bitter flavors. 3. Eggplant Variety: The bitterness can also depend on the variety.

The difference is that roasted eggplant forms the base for baba ganoush while chick peas are the backbone of hummus. The roasted eggplant lends this eggplant dip a slightly sweeter, smokier flavor, and a lower fat and calorie count than hummus. Plus it can be easier on the tummy than hard-to-digest chickpeas.

Should I salt eggplant before roasting? ›

Salting the eggplant before cooking draws out excess moisture so the eggplant has a stronger flavor and a softer, more tender texture. Less water = more flavor. Does eggplant need to be salted? Eggplant does not necessarily need to be salted, but some recipes benefit from the process.

Eggplant is safe for your dog; however, some dogs can be allergic. Dogs who deal with kidney issues or arthritis should avoid eggplant as the symptoms of their condition can worsen. If you feed your dog eggplant, make sure to watch for any symptoms of an allergic reaction.

First recorded in 1763, the word "eggplant" was originally applied to white cultivars, which look very much like hen's eggs (see image). Similar names are widespread in other languages, such as the Icelandic term eggaldin or the Welsh planhigyn ŵy.

It will, however, help the spongy flesh absorb less oil and crisp up like a dream. To salt, just slice the eggplant into rounds, scatter 1 teaspoon of salt on top, leave for 30 minutes, then pat dry. Brining (soaking in salted water) will do the same job but also make the flesh super creamy.

However, if you can't get your head around cooking eggplant without salting it, here's how: sprinkle the cubed eggplant with 1 tsp salt, toss, leave in colander for 30 minutes. Rinse then thoroughly pat dry, toss with oil and pepper (NO SALT), roast per recipe.