How to Soak Eggplant
The unusual shape and attractive, deep purple color of eggplant makes it a vegetable that is both intriguing and confusing to cook with. Beneath its purple skin, which is edible, the eggplant is pure white with a spongy texture and slightly bitter taste. Combined with the right ingredients, the bitterness is balanced, however, leaving you with a tasty meal that absorbs the flavors of whatever it is cooked with. Soaking the eggplants in saltwater is another way some chefs choose to help reduce the bitter taste of the eggplant. Does this Spark an idea?
Instructions
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1
Slice off the stem of the eggplant.
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2
Slice the eggplant into even slices, peeled or unpeeled. The skin is edible, so it depends on your preference or what your recipe calls for.
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3
Place the eggplant slices in a bowl.
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4
Fill the bowl with enough water to cover all of the slices.
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5
Sprinkle roughly a handful of salt into the water, and stir.
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6
Place a couple of plates on top of the bowl to weigh down the eggplant slices.
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7
Allow the eggplant to soak in the salt water for between 30 minutes and 2 hours prior to cooking. However, you can also soak them overnight in the refrigerator if you want the eggplant to absorb some of the salt.
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8
Drain the water from the eggplant slices, and rinse each thoroughly to remove the excess salt.
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9
Pat dry with a paper towel, and use the eggplant as your recipe indicates.
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Tips & Warnings
Add a squeeze of lemon juice to the water if you are soaking the eggplant for several hours. The ascorbic acid in the lemon juice will help prevent the eggplant slices from browning.
References
Resources
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