Let's boil eggplant

BEFORE BOILING:

Immediately before cooking eggplant rinse under cold water and possibly peel.

HOW TO BOIL:

Eggplant to put a small amount of cold water, if we want this to their taste and aroma passed into broth (eg. Cooking soup). If you cook eggplant as a separate dish, we throw them into boiling water - thanks to retain most of their juices. The whole eggplant simmer for 20 minutes. Diced eggplant simmer for 10-12 minutes. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). Boil under cover - this shortens the processing time and reduces the loss of vitamins. To see if eggplants are already cooked, you can stick a fork or a knife. If it falls softly, they are ready.

ONCE BOILED:

When cooked, drain off eggplant and peel. After boiling water containing nutrients can be used for sauces, soups, etc.

SERVING TIPS:

Serve topped with melted butter and sprinkled with breadcrumbs.

Bon appétit!