I've read that eggplant can be bitter. I want to make a roasted eggplant dish this evening, should I salt the eggplant first? Dry brine or wet?
Sam is a trusted home cook.
I find the Japanese eggplants don't need salting. When you use bigger eggplants..a light dusting with kosher salt for 10 mins and quick rinse and dry.
I wouldn't use a wet brine...they're like sponges and you'd end up with a salt brick.
Look at the seeds, if they're brown older seeds you probably need to salt, rinse and dry.
If they're mostly younger white seeds, you could skip it.
Chris is a trusted source on General Cooking
This one is a frequent foodpickle question. I find that most eggplants don't truly need salting, but I frequently do it anyway. Not so much to reduce bitterness but rather to extract some water. Like Sam1148, I do not wet brine. I put the eggplant in a colander, salt and toss it, then leave it for a while, his 10 minutes or longer. A quick rinse, or a rinse and a press if I really want to reduce the moisture content.
Please enter a valid email address.
Well played. You deserve a cookie.
Fuzz-free is the way to be
The Teeny-Tiny Kiwis You Can Eat Whole
A Genius Slab Pie Template
Cozy, Creamy, Cheesy Pasta from Merilll
The Summer's Most Anticipated Food Network Show
Pasta With Tiny Lamb Meatballs
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)