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Hello Alexander and welcome! All of the information I've seen about eggplants say that it is less bitter with cooking. So, if it is not bitter when raw, it should not get bitter when cooked. As you note, there are several ways to remove excess moisture and bitterness. Some of those would be salting, peeling, and removing the pith and seeds. However, most ...


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There's a Sicilian preservation of eggplant called Melanzane Sott’Olio. It's similar to giardiniera, but after pickling, you pack it in oil. Because of the botulism risk of putting garlic in oil, it's considered risky for long-term storage (more than a week, and that's refrigerated), even though it was used in Sicily for generations. You might be able ...


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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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From the nickname "kocakafa" I see that you are Turkish. So am I and I use a pan you can buy easily in any utensil selling store in Turkey for eggplant roasting. I am attaching the image. It is very easy to use and the cooking time is significantly reduced as the cleaning time.



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