Boiled Eggplant Recipe - How to boil eggplant for tortang talong
Learn the easiest way to cook eggplant in boiling water. Easy to follow recipe with several common ingredients!
Servings 2 servings
Calories 35kcal
Ingredients
- 2 eggplants
- ½ tsp salt
- 1 l water
- 1 garlic bulb
- 1-2 bay leaves
- several black peppercorns
Instructions
- Give eggplants a thorough rinse under cool running water.
- Cut off the stems and make several cuts at the top of each eggplant. With these several simple steps, you will make peeling cooked eggplant an easier process. If you have an older plant, I would recommend you peel it before cooking. The skin of old eggplants is very thick and is not so pleasant to eat. But make sure to do this just before adding the plant to the boiling water, as it quickly discolors.
- Pour water into the pot and set it on the stove.
- Let the water boil on high heat. Add salt, the seasoning (if you decide to use one), and the eggplants.
- When water boils the second time, lower the heat to medium. The water should be at a brisk simmer. Cover the pot with a lid and let the eggplants cook for approximately 20 minutes. However, it can take you a longer time to cook eggplant, depending on its size and the heat of your stove.
- Before setting the pot with eggplants aside, make sure that they are cooked through. Pierce the plants with a fork or a knife to check.
- Carefully take cooked eggplants out of the water, place them on paper towels to drain the excess liquid, and let them cool down for some time. After you peel eggplants, you can cut them into slices, mash the cooked plants, or use them whole for further recipes.