Salting the eggplant,rinsing it, then patting it dry with paper towels is a traditional prep method that releases bitter juices and air pockets in eggplant that retards the absorbency factor which is the reason eggplant can sometimes become soggy. This is particularly true with larger, more mature eggplant. Having said that, while my eggplant was not soggy in the least, it was somewhat lacking in flavor. I used olive oil rather than cooking spray, and baked it at 375 rather than broiling--it turned out perfectly, but needed an extra boost of flavor--garlic and freshly ground black pepper for sure, and maybe oregano? A pretty addition to the dinner plate, even tho' this is not bruschetta, which in Italian is "toasted bread."
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