Can you explain this to me? I fried some yesterday with cooking oil spray and grated permesan and it was good but I cannot understand. I want eggplant steak thing? With soy sauce? But people also just fry it in vegetable oil and it becomes a soggy oily mess and some claim it's Bitter? And you have to soak it? Wtf?
>>22227390You need to batter it retard. Use a thin batter like for fish.
>>22227392No way. Batter is disgusting.
>>22227390The bitterness is very mild in most cases, that's mostly for over ripened/older eggplants. And they're not soaked, simply salted and rinsed.Besides that, umm... The fuck do you need explained? I don't know where you get the idea of steak from an eggplant. The shit is usually just for ratatouille, eggplant parm or baba ganoush. None of which even remotely resemble a steak in preparation.I guess you could technically take a large slice and grill it and call it a steak but then you'd just be a retarded faggot.
>>22227394Wife said it's bitter but I thought it's great. I think if I make it soak up glutamate or something it's gonna be good and steak-ey. And yeah grilled large slice is what I meant.
>>22227394Why do people eat ratatouille voluntarily? Eggplant is just soggy filler when not roasted/fried, no?
>>22227395It doesn't have the taste of texture to even remotely resemble a steak though. I can understand preparing shit like portabella mushrooms that way but not eggplant. Just seems silly. May as well do it with a zucchini or butternut squash or something if you're getting that weird.Like vegan cheese or flavored tofu or impossible burgers... The fuck are you even doing? Eat the eggplant like it's eggplant. If you want steak cook a steak.
>>22227399I'm bored of steak and someone posted grilled eggplant on this board a while ago and said it's "eggplant steak" and I can't get it out of my head
>>22227390Your communication skills suck but I’m going to try my best to help> Slice your eggplant into 1/2in rounds> salt them and let rest for 30-60 minutes on a wire rack> find a recipe for a soy glaze, usually a combo of soy, mirin, garlic, ginger, and sugar. Sometimes corn starch> rinse the salt off the eggplant rounds, pat dry> brush on or dip into sauceAt this point you could either oven or pan roast them. I like pan roasting because i want to control the caramelization happening. Gotta be patient and not use too high of heat though.I’ve never made rounds like this before, i usually cross hatch a bunch of cubes, coat in seasoned cornstarch, and pan roast the cubes in a sticky sauce
>>22227390fuck that shit. egg plant parm. skin off, cut them thick slices, flower, egg wash, bread crumbs, deep/pan fry.serve on top of spaghetti and marinara
HiMoussaka. That's all I wanted to say on the subject.
I have a pretty accommodating palette but I can't stand eggplant. Everyone who likes eggplant is my genetic inferior
>>22227390you can use less oil. or sort of dry them in the fridge first.also try putting anchovies and sambal chili sauce on it.>>22227403>someone said steak.i think you need to take your meds>>22228020bread it with spices, toaster oven it.
>>22227422I make miso eggplant too but I keep it whole and bake it. Some sauce gets brushed on at the beginning and the rest near the end of cooking so it doesn't burn. I eat it over jap rice, skins and everything. It looks like pickerel. Another good preparation is >slice into rounds>salt>wipe the the water that comes out after 20 mins>put on baking sheet>brush both sides with olive oil>bake at 350 flip halfway through or until both sides are nicely browned>remove from oven>layer in a tall narrow casserole dish >pour tomato sauce between each layer >bake until sauce is bubbling >top with basil and Parmesan or asiago or Romano or all three. >serve with good Italian or French bread
>>22227393Crumbdiddlyumb it.
