I just harvested my first few fingerling eggplants. They are about the size of figs.
I just sliced them in half, and pan-fried them in hot macademia oil (newly opened oil), for 5 minutes on the first side, and 3 minutes on the second side. I put a lid over them while they were frying (they spit like crazy!)
The browning and the texture of the eggplants were perfect!
But they were somewhat BITTER!! Tiny eggplants aren't supposed to be bitter!
I sprinkled with kosher salt, pepper and parm cheese and ate them anyway, like french fries.
Any ideas about why they were bitter?
I know about salting, rinsing and draining large eggplants. Maybe I need to do that with these, too?
Does macademia nut oil not work well at high heat?
TIA for any help. I have a TON of these babies and I'd like to eat them like this!
Lee
I just sliced them in half, and pan-fried them in hot macademia oil (newly opened oil), for 5 minutes on the first side, and 3 minutes on the second side. I put a lid over them while they were frying (they spit like crazy!)
The browning and the texture of the eggplants were perfect!
But they were somewhat BITTER!! Tiny eggplants aren't supposed to be bitter!
I sprinkled with kosher salt, pepper and parm cheese and ate them anyway, like french fries.
Any ideas about why they were bitter?
I know about salting, rinsing and draining large eggplants. Maybe I need to do that with these, too?
Does macademia nut oil not work well at high heat?
TIA for any help. I have a TON of these babies and I'd like to eat them like this!
Lee