Fesenjane Bademjaneggplant And Pomegranate Braise Recipe Italian Recipe Breakfast- LateChef.com
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Italian Recipe

Dinner

Serves 1
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Short Description

I prefer the Asian eggplants for this recipe, well, always, actually, because I hate seedy eggplant, but if you must use the larger, Italian/Western kind, cut into pieces and soak in a container of water with 2 tbsp. salt for 20 minutes, rinse thoroughly, then squeeze the water out with a towel. This part of the process is less important for the Asian eggplants than for the other kind, which are more bitter, and need to be washed and salted to take the bitterness away.With Asian eggplants, you can just let sit for 20 minutes with salt on top of them, then rinse and squeeze--the soaking is unnecessary. Remember, the more water you squeeze out of eggplant, the more room it has to absorb the sauce you are cooking in. 35


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