Frying Eggplant

[itch22]

I have a recipe for a gratin that calls for the ingredients to be lightly sauted in EVOO prior to being layered. One of these items being eggplant. The recipe, by Julia Child, calls for only two tablespoons of oil. I get about halfway through the recommended amount of eggplant, and all the oil is gone (having been absorbed by the eggplant). How can I avoid this? Adding more oil only makes the dish greasy.

[tryska]

hotter pan?

[fresco]

You might try grilling it, brushed with a little olive oil, rather than frying it.

[Wolfert]

It helps to salt the eggplant slices for an hour, then rinse and squeeze dry. The slices will look terrible but once they hit the hot oil they will return to their original shape. Also, it might help to do a few slices at a time, and tilt the pan (away from you) so that the oil totally surrounds the few slices as they fry. THis operation will take less time and take up less oil. Let me know how it works out.

Edited December 1, 2003 by Wolfert (log)

[CityCook]

Yeah, I've been taught that salt's the trick here. Salt collapses the little air pockets on the slice's surface, which are what absorb the oil and make the eggplant nasty, rather than delicious, which is preferable to nasty. And, as always when sauteeing or pan-frying, use the very hot pan. The hot pan likes you.

[EdS]

Crank up the heat. Think stir-fry type heat.

[itch22]

Acctually I do salt the eggplant and let it set to drain before frying, however I will try tilting it.

I may also try grilling it and compare the results.

[Alex]

Yes, definitely salt the slices and let them sit for an hour. Rinse, then press them very firmly between several sheets of paper toweling or a kitchen towel. I then coat them with olive oil and roast, tossing a couple of times during the process to prevent overcooked surfaces. Grilling should work well, too.

[maggiethecat]

This is one of the places where I've found that the microwave is indeed your friend. After years of thet salting and draining routine, I now set the slices on paper towel and nuke them a little. Fast and effective.

[Wolfert]

For the tilted frying: be sure the oil is bubbling when you add the slices and only add enough to fry one layer at a time.

Edited December 1, 2003 by Wolfert (log)

[ianeccleston]

*bump*

So, OK - I've been doing the salting routine for years, but every once in a while, the eggplant comes out very, very salty. Is there any way to prevent this? I've tried rinsing (doesn't seem to get enough salt out, and possibly makes it absorb more water), and squeezing (the theory being that it will get rid of the excess salt water), to no avail.

Specifically, I tried Mario Batli's preserved eggplant, which steeps in salt for 12 hours. Can't bear to eat it.

Any ideas? I'll try the microwaving idea for sure.

Ian