The longer the eggplant sits after being harvested, the chances of it becoming bitter grow , which is why your highest chance of purchasing a bitter vegetable is at the grocery store, especially out of season, when it’s been shipped from afar and you have no idea how long it’s been sitting around. What to do if that happens? Here are three tips.
You see, • Go seedless – We like the texture of the tiny seeds in an eggplant, but removing a few of the tougher layers of seeds after roasting can also cut down on bitterness in the finished dish. Do you like the bitterness of eggplants? A friend prefers them more bitter than sweet.
Another answer is oil also carries the essence of added herbs and spices, so that eggplant dishes can become rich with the aromas and heady flavors of onions, peppers, anchovies, parsley, garlic, and lemon juice. If you’re cutting down on oil, remember that roasted, baked, or grilled eggplant is also delicious.
How do I choose the best eggplants?
Choose eggplants that are shiny and firm . At this stage, any seeds found inside are still small, so the flesh will not have accumulated the bitter compounds found in eggplants that have become overripe and puckery.
This was very good and had a much sweeter taste. • Smaller is better – Smaller, more slender eggplants, like Chinese eggplants, tend to be less bitter. • Go seedless – We like the texture of the tiny seeds in an eggplant, but removing a few of the tougher layers of seeds after roasting can also cut down on bitterness in the finished dish.
What does an eggplant look like when it is ripe?
In North America, the kind most frequently seen is plump and oblong and has a glossy, deep-purple skin. Choose eggplants that are shiny and firm . At this stage, any seeds found inside are still small, so the flesh will not have accumulated the bitter compounds found in eggplants that have become overripe and puckery.
How to cook eggplant parmesan with salt?
Slice or dice the eggplant as required for your recipe. Sprinkle salt over the slices or diced pieces. Leave to sit for half an hour with the salt on the flesh.
This begs the question “Should you soak eggplant in milk before cooking?”
Here is what my research found. this is another common practice that many swear by, but is lesser-known. 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.