“You take the whole fat globe eggplant, and you set it directly on the burner grate on the stovetop,” she writes. “Set the gas flame to high and scorch it. The skin forms a carbonised black ...
However, there’s still a good reason to salt eggplant before ... or cooking it to achieve a crisp texture, salting eggplant beforehand is a step you shouldn’t skip. When not to salt: If ...
So if you’re looking for a wine pairing for aubergine parmigiana or eggplant parmesan read on! In general I find the best wine match is a hearty red unless you’re serving it cold as in a baba ganoush ...