This is an idea I've had for a while, but haven't gotten around to experimenting with my hypothosis yet. Not to mention, I'm in Texas where it's constantly 100 degrees and using an oven these days is a sign of insanity.
Joel Robuchon used to make an eggplant caviar that was very well recieved (like everything he did). In his book, L'Atelier of Joel Robuchon, he makes a Grilled Mild Mushrooms with Thyme and Eggplant Caviar. A unique preparation for the eggplant, however, is to put them on a wire rack while roasting.
By placing veg on a rack instead of directly on the sheet pan, this allows the hot air in the oven to circulate ENTIRELY around the veg. When it's directly on the sheet, steam will develop in places from the small space between the veg and the hot sheet.
SO HERE'S MY QUESTION (yeah, long intro!) - Has anyone else noticed a difference between roasting vegetables on a rack rather than scattering them about on a pan? Maybe eggplant is one of the few exceptions to this?
2006-08-04 08:05:43 · 2 answers · asked by Ron 2 in Food & Drink ➔ Cooking & Recipes
Eggplant is a pretty watery veggie. It is usually sliced or chunked adn salted prior to cookign to get moisture out. So I'm not surprised a rack does well for an eggplant, so it doesn't sit in it's own water.
2006-08-04 08:11:45 · answer #1 · answered by Sugar Pie 7 · 0⤊ 0⤋
Hmmm....I've never used a rack but it makes sense.
So what is the recipe for eggplant caviar? I'm intrigued.
2006-08-04 08:21:40 · answer #2 · answered by Mrs. Kiedis 5 · 0⤊ 0⤋