How to De-seed an Eggplant

Bitterness in eggplants can be controlled by removing the seeds.

The most commonly encountered variety of eggplant encountered in markets in the United States is the American or globe eggplant. These giant, pear-shaped purple eggplant, though most common, are the least flavorful. The largest specimens will be the oldest and have the most seeds. While the seeds are edible, removing them will reduce the bitterness of the eggplant because the seeds contain bitter-tasting alkaloid compounds.

Things You'll Need

• Knife
• Spoon or fork

Instructions

1. Slice the eggplant in half, lengthwise.

2. Scoop out with a spoon any hard areas with a scattering of dark seeds. Leave small, pale seeds inside the eggplant, as these are not as bitter and they are edible.

3. Cook the eggplant as desired or use it raw. Alternatively, scrape the seeds out of halved eggplant after cooking with a fork to separate the soft pulp from the hard seeds.

Tips & Warnings

• Peel the eggplant after cooking because the thick skin of older eggplant slips off easily after cooking. Like the seeds, the skin on large, old eggplant will be tough and bitter.

References

• "Good Eats: The Early Years"; Alton Brown; 2009
• "Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best"; Fine Cooking Magazine; 2011
• "Food of Santa Fe (P/I) International"; Dave Dewitt; 1999