I sliced them, salted them bled them for an hour, rinsed patted them dry, and now painted them with olive oil to roast at 400 on parchment lined pans. I'm still not sure what I'm making. Either baba ganoush or eggplant lasagna.
I baked the eggplant at 450 flipping them and resetting the timer a few times. There's a lot of moisture that needed to get baked out. I'm still not sure what direction to take this in. I let them stay inside the residual heat of the (off) oven for an hour to dry them out while I napped.
UPDATE we ate them with salt as eggplant chips!
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