FOOD NEWS
The Seasoning Tip That Totally Prevents Soggy Fried Eggplant
BY AUSTIN HAVENS-BOWEN
When you're looking forward to enjoying some fried eggplant, one soggy bite is enough to ruin the entire meal. To avoid this, sprinkle a generous amount of salt before frying it.
Fried eggplant turns out soggy because its water content seeps out when cooked at a high temperature, and its porous insides also absorb some of the oil during the frying process.
Simply cut or peel your eggplant, then sprinkle salt on each side of the pieces. Don't overdo it, or you risk overly salty food.
The salt will draw out any excess moisture and also fill in parts of the eggplant that would typically absorb oil, ensuring that you get the crispiest eggplant in each bite.
Next, after 30 minutes to an hour, pat the eggplant slices dry with a paper towel to absorb the moisture. Now, it's time to cook the eggplant for your go-to recipe.