I am so excited that spring is here because we're going to be planting a huge garden in our backyard. We will have almost 30 different varieties of fruits, veggies, and herbs, and I cannot wait to cook with them. There's nothing better than fresh produce!
One of the veggies (or is it a fruit?) I am looking forward to the most is eggplant. I adore eggplant! I know what many of you are thinking. Eggplant?! YUCK! Well, if eggplant isn't cooked properly, it's not all that great. But prepared well, it's AH-MAZING.
I think the most important thing to remember about eggplant is that it is very porous and acts as a sponge. So DO NOT over-salt. Under any circumstance. It will completely ruin the eggplant, making it inedible. Trust me here...I have had some HORRID salty eggplant before!
Also, you don't want to saturate it with too much oil. A light brushing with high quality olive oil is best. Otherwise, you will have oily, greasy eggplant, and that's almost as bad as the salt-lick version.
I make an amazing eggplant parmesan, and I would love to share my recipe with you! Everyone here loves it, except for my husband. He won't even try it because not only is he afraid to give eggplant a shot, he also hates tomato based sauces.
PR Friendly Mama!
I'm Brandy, a happily married, proud mama of two munchkins and a teen. You can read more about me HERE. If you're interested in building a working relationship, please feel free to e-mail me at: NewlyCrunchyMamaOf3@gmail.com
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