Here is everything you need to know about preparing eggplant.
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.
How to salt eggplant
Step 1:
Slice or chop the eggplant. Sprinkle evenly with salt. Transfer to a colander over a plate and set aside for 30 minutes to drain. This draws out the bitter juices.
Place the colander over a large bowl or in a sink. Carefully rinse each piece of eggplant under cold water, making sure you remove all the salt. Drain.
Step 3:
Transfer the rinsed eggplant pieces, a few at a time, to a clean work surface and pat dry with paper towel. Cook as desired.
Eggplants can be grilled, steamed, braised, stir-fried, deep-fried and roasted. For a smoky flavour, turn whole eggplants over an open flame on the barbecue or stovetop until the skin is charred, then scoop out the flesh.
Buying and storage
Choose eggplantswith smooth and shiny skin that is even across the surface.To check if an eggplant isripe, lightly squeeze –it should spring back if it’s fresh.
Are eggplants good for me
There are many health benefits to eating eggplant. Eggplant is rich in antioxidants, and low in kilojoules. They are a good source of dietary fibre –especially soluble fibre, that also assists with controlling blood cholesterol levels. Eggplantsalso contain vitamin B6 for healthy blood and manganese for healthy bones, along withfolate for a healthy heart and potassium for optimal blood pressure.
Eggplants can be grilled, steamed, braised, stir-fried, deep-fried and roasted. For a smoky flavour, turn whole eggplants over an open flame on the barbecue or stovetop until the skin is charred, then scoop out the flesh. Choose eggplants with smooth and shiny skin that is even across the surface.
One of the secrets to cooking tender-but-never-mushy eggplant is salt. First, Stilo cuts her eggplant into the desired shape (rounds, cubes, planks, etc.), and then sprinkles the eggplant evenly with a generous amount of salt.
Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.
But, despite the drama surrounding eggplant and its gross, bland, bitterness, it is possible to make this vegetable taste good. (Fact check: eggplant is technically a berry -*eye roll*.) All you need is some umami-loaded oyster sauce, a little sesame oil, and a generous drizzle of sambal oelek.
Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.
Many recipes have you salt the eggplant or soak it in salt water for up to 2 hours, then pat dry before cooking. This helps remove some of the bitterness and prevents the eggplant from tasting chewy.
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.
CHILLING: Arrange eggplant slices on a plate and put it in the freezer for about 4 hours. When the slices thaw, press out a lot of the water with the palm of your hand, releasing most of the bitterness. The eggplant will fry as if it had been salted, though the freezing will make the flesh fall apart a bit more.
When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.
Eggplants do not store well for long periods of time. Without refrigeration, eggplants can be stored in a cool, dry place for 1 or 2 days. If you don't intend to eat the eggplant within 2 days, it should be refrigerated.
drizzle with olive oil, sprinkle with salt and pepper then toss well in a bowl using a rubber spatula. spread out on tray and bake at 240°C/ 450°F for 20 minutes, flip, then for another 10 minutes, until the eggplant is super soft and caramelised on the edges.
Soaking eggplant in water and vinegar helps remove some of the vegetable's natural bitterness. This step also helps preserve some of the skin's color so it stays a vibrant purple even after cooking.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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