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Salting an Eggplant
In season and freshly picked, eggplant is
tender and mild, needing neither peeling nor salting to remove bitterness.
However, since such fresh eggplant is not always available, salting is
imperative.
Globe eggplants — the most common variety — are normally salted
to remove their bitterness. There is another reason to salt, too. Not only
does the salt flavor permeate the dense flesh, but it also removes excess
moisture and helps firm up the texture of eggplant. Salted, rinsed, and dried
eggplant will need less oil when cooked. Remember that a dish made with salted
eggplant may not need any more salt.
To salt eggplant, slice or cube the vegetable, sprinkle the pieces all over
with a generous amount of gray salt, then place them in a colander to drain. After
20 to 30 minutes, depending on the thickness of the slices or cubes, rinse
quickly under running water. You are literally washing away its bitterness.
To dry the eggplant pieces, press them firmly between sheets of paper towels
or tea towels. |
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