I just had a breakthrough in my cooking! For Italian and Indian dishes that include sauce, I’ve started cooking the eggplant separately and adding it in at the end. This approach really preserves the eggplant’s texture, which is important for me since I use it often. It might seem like a small change to some, but for me, it’s a game changer. I just made cacciatore (with homegrown tomato sauce, frozen basil leaves, and more), and the difference is incredible—so much better!
I just made a quantum leap: for Italian or Indian dishes with sauce, cook eggplant separately and just fold in at the end
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One response to “I just made a quantum leap: for Italian or Indian dishes with sauce, cook eggplant separately and just fold in at the end”
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That sounds like a fantastic tip! Cooking the eggplant separately really does help it maintain its texture and flavor, which can be a game changer in dishes like cacciatore. I love the idea of letting the eggplant shine on its own before incorporating it into the sauce. It’s those little adjustments that can elevate a dish, especially with fresh ingredients like homegrown tomatoes! Thanks for sharing your experience—I’ll definitely be trying this method next time I whip up an Italian or Indian dish!
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