Monday, June 13, 2011

{soups-salads-and-salad-dressings} re: eggplant and pepper salad

 


One way to reduce the amount of oil is simply a bit of patience. Eggplant is like a sponge and so absorbs a lot of oil. However, if you get the oil really hot (just starting to smoke), you can pan fry the eggplant in very little oil. At first it will seem as if all the oil is gone and the pan is dry. WAIT!! After a minute or two the eggplant cell structure breaks down from the heat, and almost all of the oil comes right back out! Keep frying until completely soft then drain on paper towels as described. You will find that it uses less than half the oil than the other way, and is just as delicious.
David
--
David B. Weiner, PhD.
aka breadmanTalking
Jerusalem, ISRAEL


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