FAQs
For one, the alkaloids that taste bitter in eggplants are a bit large and can't simply come out via osmosis when salt is added. Instead, salt masks and reduces the perception of the bitter taste (salt mostly draws out liquid from the eggplant).
Does salting eggplant make a difference? ›
Salting: Salting removes excess liquid and some of the bitterness. Today's eggplants are bred for mildness, though, so it's not as important as it used to be (if you are frying eggplant, salting will ensure a creamy texture and rich flavor). This method works for eggplant slices, cubes, or planks.
How do you get moisture out of eggplant without salt? ›
According to the Kitchn, you can just as easily microwave eggplant to pre-cook it and remove excess water without the added sodium and extra waiting time for it to "sweat" it out.
Can you bake eggplant without salting? ›
Sara Jenkins, chef and owner of Porsena in New York City has cooked many an eggplant in her career and firmly believes salting is unnecessary. "I have rarely found an eggplant that is so bitter that it needs salting. I just cut it up, toss the pieces with olive oil, and start cooking." she says.
How to remove bitterness from eggplant without salt? ›
If you don't want to lose time by salting or soaking, you can always just cut away the seeds. The seeds tend to hold in most of the bitterness, and older eggplants can have a whole lot of seeds. Cut away the inner core of seeds and it should mitigate the bitterness.
Why do you soak eggplant before cooking? ›
It will, however, help the spongy flesh absorb less oil and crisp up like a dream. To salt, just slice the eggplant into rounds, scatter 1 teaspoon of salt on top, leave for 30 minutes, then pat dry. Brining (soaking in salted water) will do the same job but also make the flesh super creamy.
Does eggplant have to be salted and drained? ›
Many recipes call for eggplants to be salted and rinsed to draw out any bitter juices, but this shouldn't be necessary if they're fresh. If the seeds are too defined or feel hard, the eggplant may be old and should be salted.
Is sweating eggplant necessary? ›
Another argument in favor of salting claims that it draws moisture out of the eggplant's cells that will, in turn, block the absorption of oil during cooking. But we know from experience that a salted eggplant still soaks up quite a bit of oil. So, in the end, we're with Clee on this one: don't sweat it.
Do you need to salt eggplant before making eggplant parmesan? ›
Modern eggplant has had bitterness nearly bred out of it, so many cooks have given up the practice. Salting the slices for eggplant Parmesan is not to prevent bitter flavors, but to season the eggplant itself and, at least in my experience, keep the eggplant from sucking up too much of the olive oil from frying.
How do you remove toxins from eggplant? ›
However, eggplants also contain a substance, solanine, which is used to defend themselves against fungi and insects. It is precisely on this substance that the bitter taste of the eggplants depends. To eliminate it, the most common methods are soaking in water and vinegar and the salt technique.
Modern eggplant has had bitterness nearly bred out of it, so many cooks have given up the practice. Salting the slices for eggplant Parmesan is not to prevent bitter flavors, but to season the eggplant itself and, at least in my experience, keep the eggplant from sucking up too much of the olive oil from frying.
Do you need to salt small eggplant? ›
In most cases, that's just not necessary. After an extended series of experiments, I found you only need to salt eggplant if you're going to be frying it, and even then only sometimes. If you're cooking it in some other way — roasting, grilling, steaming — salting has no effect.
How to prevent eggplant from absorbing oil when frying? ›
Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. The Terzo Piano chefs use this trick to prevent heavy aubergines: Before frying, soak the strips of eggplant in an ice water bath. They will absorb water and drop in temperature.