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#Eggplant stacks with chiffonade skin
#Eggplant stacks with chiffonade free

Rinse the salt and juices off before working with the eggplant slices. Salt the slices and allow them to sit for up to an hour. Sweat: Cut slices and arrange them on paper towels. But now I don't! I'm referring to the eggplant slices, of course. However, brown spots around the seeds are normal. Once you begin slicing an eggplant, the flesh should be mostly white.When you press your finger into the skin, it should be soft and bounce right back.

#Eggplant stacks with chiffonade skin

Eggplants should have smooth, shiny skin and green stems.

Smaller eggplants are easier to work with, have fewer seeds, and tend to be sweeter.

Here's what I've learned after years of selecting eggplants at the store and sometimes waiting too long to enjoy them! I love having leftovers the next day, or I make Roasted Eggplant Parmesan Dip! Eggplant Parmesan Stacks Tipsįollow these tips for perfect stacks every time: Selecting an Eggplant Come spaghetti night, I make this for ME! Everyone else enjoys Baked Chicken Parmesan Meatballs, which share many of the same ingredients. Truth be told, I'm the only eggplant eater at my house. But noodles are for the family and not me.and I usually don't have any with my Eggplant Stacks. But it's on my regular dinner rotation and so delicious that it may become a favorite of yours too! I almost didn't post this recipe because it's so simple.

Be sure to tightly pinch the leaves when you coil them, so it is simple to make cuts.Eggplant Parmesan Stacks are melt-in-your-mouth delicious! There's no breading, which makes them lower in carbs, gluten-free, and so easy to make! Start from the stem end for long strips or the longer side of the leaf for short ones. The length of the ribbons will vary based on which direction you roll. Stack similarly sized leaves to make rolling and cutting easier.

Use your fingers to snap off the stems before slicing the leaves. In French, chiffonade means “little ribbon,” and that’s what these leafy greens look like after you roll and slice them into strips.

To Freeze: While you can freeze chiffonade cut leaves, they will lose their texture when they thaw.

To Store: Keep leftover sliced leaves in an airtight container in the fridge for up to 3 to 4 days.

To Prep-Ahead: Depending on the leaf you’re cutting, you can slice them up to a few hours for more delicate herbs or up to 1 to 2 days ahead of time for sturdier lettuces.

Use a circular motion while cutting to ensure the delicate leaves get cut all of the way through. Depending on what you’re using them for, slice the leaves into ⅛ to 1/16-inch sections. Make cuts along the roll with the blade of the knife.

#Eggplant stacks with chiffonade free

Hold a very sharp chef’s knife by the handle with your dominant hand while grasping the rolled leaves with the fingertips of your free hand. You don’t need crazy knife skills to make chiffonade. This chiffonade technique is best when you tightly roll the leaves. If you’d rather have shorter slices, roll from the long-edge of the leaf. You can start on any side, either the end or edge, depending on how long you want the shreds.įor longer strips, start rolling from the stem end. Once the leaves are evenly stacked, you need to roll them up. Use a sharp knife or your fingers to carefully cut or break away the leaves from the stalk. This part is fibrous, and you don’t want it in your dish. The basic steps for doing a chiffonade cut are simple to follow: Layer the Leavesīe sure to use firm leaves that are free of holes or dirt. Not only does it look gorgeous, but we’re also increasing the surface area of the cut leaves which will bring out the most flavor!Īnd despite it’s fancy French name, it’s actually SUPER easy to do if you follow the step-by-step instructions below. This is different from a julienne cut, which is slicing veggies like carrots and zucchini into thin sticks.

In French chiffonade means “little ribbons,” the perfect name to describe the beautiful pieces of greens you get. It’s simple to add a pop of color and flavor with a garnish. You can do everything from fresh basil to spinach to lettuce, or herbs like mint and sage. What is a Chiffonade Cut?Ĭhiffonade is a way to prepare leafy greens and herbs to get long, thin strips for garnishing soups, salads, or other entrees. These delicate and beautiful ribbons are the perfect garnish for soups, salads, pizza, and more. Simply roll leaves tightly then slice them with a knife to the size you need. It is easy to Chiffonade Cut leafy greens to add color and flavor to any dish.