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The trick is to draw out moisture from sliced eggplant before cooking - sweating and draining. This isn't like sweating vegetables over heat - you salt both sides, and place between layers of paper towels for an hour or two. This will draw out the excess moisture while seasoning the eggplant - your roll will be less watery and less bitter.


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We have used this recipe as a template for eggplant wrap type dishes. In this recipe example they use a grill but you can also use a rack inside the oven either baking or broiling: PREAHT a stovetop grill pan or outdoor grill over high heat. CUT the eggplants lengthwise into 1/4-inch thick slices (about 6 slices each eggplant). BRUSH the ...



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