Savoring Italy: Eggplant and Mozzarella Involtini by Chef Cyril Lignac

Chef’s Secret: How to Prevent Eggplants from Getting Too Watery

We’ve all been there: vegetables like tomatoes, mushrooms, and especially eggplants tend to release a lot of water when cooked. To avoid a watery dish, Chef Cyril Lignac shares an impeccable trick. Here’s how you master it:

– Slice the eggplant thinly, about the thickness of two fingers, and cut them lengthwise.
– Generously sprinkle salt over these slices, cover with plastic wrap, and let them rest overnight in the refrigerator.
– By morning, you’ll notice the eggplant has released its water. Simply pat dry each slice with a clean cloth to get rid of any residual salt. Voilà! No more waterlogged eggplant while cooking!

Ready for the main event? Head to the next page for the step-by-step recipe!