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Salting raw eggplant: we have some regular eggplant that we have sliced for grilling. Do we salt them, let them sit and then pat them dry?

Or should we rinse them after they've sat for awhile, then pat them dry before grilling. We're used to cooking with the thin ones AntoniaJames buys at the Asian market. They don't need salting. Help!! Thank you.

asked by Mr. T about 5 years ago
8 answers 2414 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added about 5 years ago

rinse after salting, then pat dry.

445e20c3 ae7c 4384 a5f7 c63a3b70db4d  img 2825
added about 5 years ago

Salt, let drain colander for about 30 mins and then pat dry.

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added about 5 years ago

In order to effectively extract the bitter juice from the egplant they need to be salted a bit heavier than regular salting for seasoning purposes, so I always rinse them after degorging and then pat dry.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

But... isn't the point of salting to release excess water? SO wouldn't rinsing be counter productive?

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added about 5 years ago

@ KLL5: You would think so, but if you don't rinse it will be too salty to eat. It doesn't absorb much water from the rinse in my experience.

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added about 5 years ago

@KLL5, actually with eggplant, the main point in salting is to release a bitter compound they contain ( I think it belongs to the nicotine family), and not so much to release water the way you do when you salt, say, zucchini. That's why eggplants aren't very heavy when you lift one.

Cd4936f2 2555 42a6 bab6 b78ae625f4ec  img 3538
added about 5 years ago

I do it the way hardlikearmour does it. Then I let them drain on paper towels for a while and blot them. They still continue to 'sweat' after rinsing.

5a764df4 0488 4333 b91e c913029938b5  mr t 122509
added about 5 years ago

We followed hardlikearmour's suggestion, salting for about 1 1/2 hours (while we went for a run in our nearby redwood forest), then rinsed the slices and patted them dry with a tea towel. We tossed the slices with a small amount of olive oil, sprinkled them with salt and then grilled them. They were outstanding! Thank you, everyone, for your help.