What should be done to prevent eggplant from being bitter in moussaka?
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The following methods can be applied to prevent eggplant from being bitter in moussaka:
Soaking in salt water. After the eggplants are chopped, they are kept in salt water for at least 20-30 minutes, then drained and dried.
Soaking in carbonated water. Soaking it in water prepared by adding a teaspoon of baking soda to a liter of water helps relieve the bitterness more effectively.
Drying before frying. Eggplants are dried thoroughly before frying; moist eggplants absorb more oil and become more bitter.
Correct oil use. Fresh and clean oil is used to fry eggplants; burnt or old oils can negatively affect the taste of eggplants.
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