Today’s eggplant taste test is a fun one. We are testing two different factors…
They tell you to salt your eggplant (once you have cubed it or cut it in slices) and let it rest for 30 minutes in a strainer in your sink, so the bitterness leaves it. Does that make a difference?
AND you are told to brush olive oil on your slices before putting them in the oven. What difference does that make to the texture and taste?
Eggplant is delicious. There will be many posts dedicated to this plant. But I have a grill, so tonight, we grill.
So let’s grill eggplants.
But with my propensity to douse everything in extra virgin olive oil, how can I appropriately and lovingly combine the two ingredients? How do I properly apply (or not apply) EVOO on the eggplant to have it leave the grill in a happy state?
Today’s test: What is the best way to apply olive oil to the eggplant for grilling?
My test kitchen has determined that this is indeed an eggplant.
This post will test the Garlic Press. This is the original experiment that gave me the idea for this blog.
I loved my Garlic Press. I got one several years ago and it was my first special kitchen tool. A gadget that allowed me to easily and quickly smother my food with the most glorious ingredient ever…
Obedient Ingredients 