How to Prepare Eggplant Salt

Eggplants must be cut open and their flesh salted before cooking to remove the bitter taste.

The silky texture of eggplant meat surrounded by a firm and richly colored purple skin has been used for more than 2,000 years in Asia. Brought to Europe through the trade route, it soon became prevalent in cuisines where it was added to sauces, stews or eaten on its own for the soft innards that easily soaked up flavors. However, before cooking and serving this culinary gem, the bitter taste must be brought drawn out of the vegetable with salt.

Things You'll Need

• Eggplant
• Sharp knife
• Cutting board
• Kosher salt
• Paper towels

Instructions

1. Wash the eggplants thoroughly under running water to remove any dirt, debris, or wax on the surface.

2. Cut the top and bottom off the eggplant. Cut it in to quarters, lengthwise.

3. Place the pieces of eggplant on several sheets of paper towel, flesh side up with the skin touching the paper towel.

4. Sprinkle salt all over the eggplant, covering each slice completely.

5. Salt the eggplant for one hour, allowing the water to bead all over the surface from the salt.

6. Rinse the salted eggplant under running water. Squeeze out excess water and then dry it with paper towels. Use in the recipe you desire.

Tips & Warnings

• Add the prepared, cubed eggplant to sauces and stews, or leave it whole and grill it on the barbecue with a light covering of olive oil.

• Peel globe eggplants to achieve the best texture, as the skins are tough. If grilling them, remove the skin after cooking.

• Always rinse the eggplant after salting it, otherwise it can ruin the dish.

References

• Fine Cooking: How to Cook Eggplant to Tender, Silky Perfection
• Hoosier Times: Notes on preparing eggplant
• Good Housekeeping: How to Prep Eggplant for Cooking
• Taste: Prepare Eggplant