How to Press Eggplant
Eggplant, also known as aubergine, is a vegetable from the nightshade family, which includes tomatoes, bell peppers and potatoes. The most common variety of eggplant is the globe eggplant, which has dark purple skin and a teardrop shape. All eggplant can be bitter if not properly prepared, although horticulturalists have succeeded in reducing this tendency in some commercial eggplant breeds. In order to eliminate bitterness from eggplant, it is common practice to partially peel it, sweat it and then press it. In addition to removing bitterness, this process also removes excess moisture and prevents the eggplant from sponging up too much sauce and fat from the rest of the dish. Does this Spark an idea?
Things You'll Need
- 1 large eggplant or several smaller ones
- Vegetable peeler
- Knife
- Cutting board
- Kosher salt
- Colander
- Paper towels
- 2 large, flat plates
- Iron or several large, heavy books
Instructions
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Preparing the Eggplant
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1
Select your eggplant. Look for eggplants that are heavy, firm, smooth, brightly colored, springy in texture and unblemished.
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2
Use your vegetable peeler to partially peel the eggplant if you are preparing a globe or Italian eggplant. When finished, your eggplant should look striped.
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3
Use your knife to cut the top and bottom off your eggplant. Then, cut the eggplant lengthwise in slices 1/4-inch thick.
Sweating the Eggplant
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4
Pad the inside of your colander with a layer of paper towels. Place eggplant slices in a single layer in the bottom of the colander.
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5
Sprinkle the slices generously on both sides with a layer of kosher salt.
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6
Cover the first layer of eggplant slices with several paper towels, and place a second layer of generously salted eggplant slices on top of them. Continue to repeat this step until you have treated all of the eggplant slices.
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7
Allow the eggplant slices to sit for at least an hour. This will allow them "sweat out" their excess moisture.
Pressing the Eggplant
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8
Cover a large plate with several layers of paper towels. Set aside.
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9
Rinse the sweated eggplant carefully, removing all excess salt.
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10
Place the cleaned eggplant in a single layer on top of the plate of paper towels. Cover that layer with several paper towels, and place a second layer of eggplant on top of them.
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11
Continue to alternate layers of eggplant with layers of paper towel, until you have layered all of the eggplant. Cover the top layer of eggplant with a final layer of paper towels, and place the second plate on top of it.
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12
Atop the second plate, place an iron or several heavy books. The point is to place the eggplant under as much pressure as possible.
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13
Allow the eggplant to drain for an additional hour. After this, it will be ready for use in a number of recipes---from stir-fry to ratatouille.
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1
Tips & Warnings
Italian eggplants are smaller and rounder than globe eggplants, while Asian eggplant varieties tend to be light purple and shaped like long zucchini. Regardless of the variety, you should sweat and press all eggplant, although not all types of eggplant require peeling. Many Asian eggplant varieties have thin skin that doesn't require peeling.
The reason that salting the eggplant keeps it from becoming too spongy and greasy is that the salt shrinks the eggplant's cell walls, leaving less room for fat to be absorbed.
Eggplants contain fiber, potassium, manganese, copper and B vitamins.
Eggplant should be stored at around 50 degrees Fahrenheit. It should be stored whole and uncut in your refrigerator's crisper.
Avoid soft, bruised eggplants.
Never eat raw eggplant.
Cut eggplants using a stainless steel knife. Other types of knives will react against the eggplant and discolor it.
