Many beginning housewives, or even some of those who already have any culinary experience, have a question about the technology of preliminary processing of some vegetables. For example, do you need to peel eggplant? Does it depend on the choice of food? How does the taste of food change? Do aubergines peel in cases of subsequent soaking in brine? This article gives advice on these issues, which will allow you to get dishes with pleasant piquant shades.
Do I need to clean the eggplant? Basic moments
The technology for processing blue ones sometimes involves the removal of dark peel from the fruit or the removal of seeds inside. Why is this done? The fact is that the top layer of eggplant is most saturated with the tart spicy taste characteristic of this vegetable. Therefore, in order to somewhat soften excessive piquancy, they either peel the fruits from the peel or soak the blue ones in sliced form for some time in brine. In order to save time, many housewives choose the first method of treatment. As for the seeds, their removal is necessary when the fruits are overripe. Often when cutting them into parts, a slightly bursting middle with dark seeds is found inside. In this case, you can try using a sharp knife to slightly peel the small grains or cut them with a small grip of pulp.
Do I always need to clean the eggplant?
The choice of the method of processing vegetables often depends on what taste of the dish you want to get. Do you like hot and spicy combinations? Then do not remove the peel. It is her presence that will give the necessary taste shades. But if your goal is to get a tender vegetable stew, then it is better to use only fleshy slices without seeds and peels.
Is it necessary to peel small eggplants in the initial stage of maturity?
The exception is young fruit. They always have inconspicuous light seeds and soft skin without bitterness. Therefore, they are usually cut immediately, without clearing the dark shell. In any case, the taste of the dish is pleasant and gentle.
Cooking fried blue
Do I need to clean the eggplants before putting them in a pan in hot oil? Let us consider in more detail the stages of preparation of this most common blue dish. To get even and whole pieces after frying, you still should not remove the upper shell from the fruit. Cut young eggplants into thin slices and fry them, previously breading in flour, egg or cheese. Soak old fruits (slices, mugs, slices) for a while in a cold, weak saline solution (1 liter - 1 incomplete tablespoon). After 30 minutes remove them and let drain. A slightly different processing option is possible. Sprinkle the plates with salt and lay them on top of oppression. After 15-20 minutes rinse the eggplants with water and fry in the selected way.
After draining excess oil, the snack can be varied by laying in layers. As a complement to eggplant, use crushed garlic with mayonnaise or other stewed vegetables in tomato sauce. Imagine and get different dishes to your taste!