NEVER Fry Your Eggplant Again: This Old CAMP Trick Uses Almost No Oil

Pour oil in a pan, add eggplant, and the oil vanishes. That's not bad cooking. Eggplant is a sponge full of tiny air pockets, and it drinks oil until nothing's left. I'm Hank. Frank Doyle learned this from Aldo Bertolini, an Italian cook at a Montana logging camp: salt the slices, press them under a heavy cast iron skillet, then brush on a thin coat of oil instead of frying. Golden outside, creamy inside, no grease. No deep frying, no pool of oil, just a hot dry skillet and a little patience. New video every week. Find more recipes: hankskitchen.com #Eggplant #OldFarmRecipes #CastIronCooking #Eggplant #EggplantRecipe #CastIronCooking #OldFarmRecipes #CampCooking #HealthyCooking #CookingHacks #VegetableRecipes #ComfortFood #HanksKitchen