Duplicating “velvety” eggplant at a local falafel place : AskCulinary
So a falafel place I steadily cross to has essentially the most improbable roasted eggplant I have ever had. It’s tremendous wealthy and virtually velvety. It’s by no means too slimy, watery, undercooked, and so forth. Here’s a image of what they appear to be: https://imgur.com/ZiGw4HU
How do I am going about replicating this? Is there in all probability a identify for this kind of eggplant taste? It additionally seems like they are the use of tiny eggplants, as the surface is going the entire approach round. I do know to salt eggplant prior to roasting, however I have nonetheless by no means had it end up somewhat like this. Any assist is preferred!
Edit so as to add data:
So some distance essentially the most a hit factor I’ve attempted used to be:
reducing my eggplant to about half of inch thick
salting either side and letting it sit down for approximately a part hour, then rinsing and combing with olive oil
baking for 45 mins at 350, extra if wanted or there’s water at the tray
They end up good enough, however now not just about as velvety as those from the eating place. I would not name them woody or underdone, however they are now not somewhat as cushy.
Things I’m making an allowance for making an attempt subsequent: the use of a liquid brine as a substitute of salt, the use of extra oil, or frying them quite than roasting them within the oven.