Quick-Brined Eggplant Recipe
- 2 cups water
- 2 cups ice cubes
- 1 to 2 eggplant cut into 1-inch thick slices*
- 1/4 cup Brining Spice Ready Mix
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*This recipe also works for brining 1 to 2 blocks of tofu.
Bring water and brining mix to a boil in a small saucepan, stirring to dissolve salt. Boil for 5 min. then transfer to a glass bowl. Add ice cubes and let brine cool to room temperature. Place eggplant slices in a large zip top bag or shallow baking dish. Pour in cooled brine, making sure eggplant pieces are submerged in liquid. Seal bag or cover dish and refrigerate for 30 min. to 1 hour. Discard brining liquid and pat eggplant slices dry before grilling, searing, or roasting.
Try this brining method with our Grilled Eggplant with Savory Fruit Compote recipe.
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