Eggplant for Moussaka
ID: 2ba47283...
Learn how to prepare and cook eggplant perfectly for Moussaka to eliminate bitterness and excess water. Chef Michael Solomonov shares professional tips on salting, slicing, and pan-searing to get a rich and creamy texture.
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🍳 Cooking Flow
Peel stripes on the eggplants and slice them into half-inch thick pieces. → Salt the slices liberally and let them sit for 1 hour to draw out bitter liquids. → Wipe away the extracted moisture and excess salt. → Pan-sear the slices in vegetable oil until lightly browned and pliable.
Cooking Steps
Brief Cooking Order
Peel stripes on the eggplants and slice them into half-inch thick pieces. → Salt the slices liberally and let them sit for 1 hour to draw out bitter liquids. → Wipe away the extracted moisture and excess salt. → Pan-sear the slices in vegetable oil until lightly browned and pliable.
Introduction
Learn how to prepare and cook eggplant perfectly for Moussaka to eliminate bitterness and excess water. Chef Michael Solomonov shares professional tips on salting, slicing, and pan-searing to get a rich and creamy texture.
Step 1
Peel the eggplants. You can peel them completely or peel stripes to leave some skin for texture and aesthetic appeal.
Step 2
Slice the eggplants either crosswise into half-inch rounds or lengthwise into slices.
Step 3
Salt the eggplant slices liberally with kosher salt. Allow them to sit at room temperature for 1 hour, or overnight in the refrigerator, to draw out excess moisture and bitterness.
Step 4
Wipe off the excess salt and moisture from the cured, tender eggplant slices.
Step 5
Heat a thin layer of vegetable oil in a pan (preferably Teflon) and pan-sear the eggplant slices on medium heat. Alternatively, toss them with olive oil and roast at 350°F (175°C) for 30 to 45 minutes.
Ingredients List
Important Notes
Salting is an essential step to prevent the eggplant from tasting bitter, flat, or watery.
Traditional globe eggplants are preferred over slender Asian varieties because they hold their shape better and are less porous.
Avoid using olive oil for high-heat searing as it smokes easily; vegetable oil is a better option for pan-frying.
Using a non-stick pan reduces the amount of oil the eggplant absorbs during cooking.
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