Q: What’s the best way to prepare eggplant parmesan? Do you need to salt the eggplant first?
Kristen: For questions like this, I ask Alyssa Wilen of Chef Alyssa’s Kitchen. As a culinary instructor for home cooks, she’s always prepared to answer them. Here’s her take:

“The reason for salting the eggplant is not just to remove moisture but to combat the bitter or spicy flavor you can get sometimes. The older the eggplant, or the longer it has been sitting on the shelf, the more pungent this enzyme in the seed becomes. The larger the eggplant, the larger the seeds and therefore more of this flavor can develop. If you have a very fresh eggplant, or one that feels very firm, chances are you are in the clear. If it is softer, I would definitely consider whether you want to salt it to combat that.

That being said, salting it to remove excess moisture means it will take less time to cook, absorb more flavor (in the case you were stewing it or something), and get softer as it cooks. You will want to remove that excess moisture so it doesn’t make your parm soggy or watery so I recommend salting it, then frying it (or air fry the pieces with a drizzle of oil), melt some good mozzarella on top and finish it with a rich tomato sauce.”

Q: When will El Toro Bruto start serving breakfast tacos?
Kristen: El Toro Bruto is now open in the back of Resident Culture Brewing in South End, down the street from Seoul Food Meat Co. They’re currently serving tacos, guacamole, tamales, and more at the restaurant, but the beloved breakfast tacos from the concept formerly known as Chilito aren’t on the menu just yet. We’ve reached out to see if there’s an updated timeline; stay tuned and we’ll let you know when we hear back.

Q: Do you know when The People’s Market is opening?
Kristen: The People’s Market closed nearly two years ago in Dilworth, but will reopen in Elizabeth this year, taking over the former Earl’s Grocery space. According to owner Cory Simpson, the target opening date is currently looking like the end of Q1 or early Q2, and construction is making good progress.

Have a question for us? Email us at editor@unpretentiouspalate.com and we’ll answer it on our next Concierge Thursday!