Preparing Eggplant – You Should Pay Attention to This

Preparing aubergines properly – this is how it works

Eggplants can be deliciously prepared in a variety of ways. How to do it:

1. First, wash the eggplant thoroughly under cold water.
2. The stem base and the lower part of the fruit cannot be processed. Cut these two pieces generously.
3. After slicing or slicing the aubergine, brush the flesh with a little lemon juice. This will prevent it from turning brown.
4. Normally it is not necessary to salt the aubergines before further use, as the bitter substances have already been bred out of them. Tip: When roasting or deep-frying, you should put salt on the pieces, as the aubergines absorb less fat that way.
5. Since salt draws out water, dab the aubergine with a cloth after waiting 5-10 minutes.
6. Brush the aubergines lightly with olive oil before adding them to the pan. This way you can do without additional oil when frying.
7. After frying, place the slices on paper towels for a moment to soak up excess oil.
8. Tip: Aubergines are wonderful for steaming, roasting, deep-frying, grilling, baking, and as a dip. In terms of taste, garlic, tomatoes, peppers, olive oil, Mediterranean herbs, cheese, and curry go well with it. You can also pickle the aubergines.

Store aubergines correctly – you should pay attention to this

To ensure that the aubergines stay fresh for as long as possible, you should consider a few things when storing aubergines:

• It is best to store the eggplants in a cool and dry place.
• The bitter substances have been bred out of most varieties these days. Nevertheless, the longer the aubergine is stored, the more bitter its taste becomes. It is, therefore, best to process the eggplant within three days of purchase.
• If you have too many aubergines, you can easily freeze them.

Make aubergine sugo yourself – that’s how it works

Aubergine sugo is a delicious dish that goes well with pasta, meat, or fish. For 6 servings you need 2 aubergines, 400 grams of tomatoes, 3 tablespoons of olive oil, 4 tablespoons of ketchup, 1 sprig of fresh rosemary, lemon juice, curry powder, and cayenne pepper. And it’s this easy:

1. First, wash the aubergines and then cut them into small cubes.
2. Mix in salt and a little lemon juice and let the mixture steep for about 20 minutes.
3. Pat the cubes dry with a paper towel.
4. Heat the pan and fry the aubergines until brown.
5. Wash the rosemary and pluck off the needles. Then chop the needles very finely.
6. Add the rosemary to the aubergines and stew them briefly.
7. Now you can season everything with salt, lemon juice, curry, and cayenne pepper.
8. Now let your sauce cool down for a while.