Why do you salt eggplant before cooking?

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 .”.

You see, salting eggplant is often explained on two points: The first point contends that eggplants can be quite bitter, and salting helps cut the bitterness . (No, salt doesn’t draw out bitterness.

How to cook eggplant parmesan with salt?

Set a colander or wire rack over a sink, bowl, or rimmed baking sheet. Sprinkle salt generously over all sides of the eggplant and add to colander . Let sit for 40 minutes to 1 hour. Rinse lightly under cold water, place on paper towels, and pat dry.

Does salting eggplant make it taste better?

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.

Does salt remove bitter taste from eggplant?

(No, salt doesn’t draw out bitterness . It just helps hide it.) Second, salting eggplants reduces the sponginess and leaves you with a creamy, silky texture. It does this by drawing out water and collapsing some of the eggplant walls.

How do you clean eggplant before cooking?

Toss the eggplant with salt and let it drain in a colander for about 40 minutes to 1 hour. Spread drained eggplant over paper towels . Wipe away as much salt as possible and press firmly on each slice to remove as much liquid as possible .

Peeling: If the recipe calls for it, or if you want to, peel the eggplant before cutting . 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).

While we were reading we ran into the inquiry “How do you keep eggplant from getting soggy after cooking?”.

Whether you’re working with slices or chunks, all you have to do is generously season the exposed areas of the eggplant with kosher salt , and place them on a plate or sheet pan lined with paper towels to help soak up the moisture that comes out.

Why is my eggplant bitter?

Older, larger eggplant might be more bitter than smaller, younger plants. As the eggplant ages, it can become bitter, so in that case, a bit of salt might help . But for your eggplants you picked up this weekend at the farmers’ market, you can probably skip the salt.