Another Eggplant Question?

Question

I asked for some eggplant recipes in another question and some people have said to "Treat" the eggplant by covering with salt and placing in a strainer to get the "sour" out. Is this necessary and if so, how long in advance do I do this? I've never cooked eggplant before, so I'm at your mercy!!!
Thanks

I will be choosing a best answer.

Answer 1

There are as many variations on the reasons for using salt on eggplant as there are celebrity chefs.

First and foremost, there is only one reason to use salt on eggplant and that is because it has a very high moisture content. When eggplant is broiled or cooked in a pan, it will usually steam and end up being mushy. The solution is to draw the moisture out. By sprinkling salt on the eggplant, water is drawn to the surface.

I have seen recommendations for using kosher salt. The only difference between kosher salt and regular table salt is the size of the granules. Crystals of salt (no matter what the size) dissolve in the moisture on the surface of the eggplant and form a concentrated salt solution. The high concentration of salt then pulls moisture from inside the fruit. Rinsing and patting the eggplant dry won't result in it absorbing a significant amount of water (it is porous but not a sponge). The more salt you use or the longer it is on the eggplant, the more effective this technique will be.

The other reason given for salting eggplant is to remove bitterness. This simply would be a waste of your time. Eggplant becomes bitter as it ages. All of the salt in the world can't change that. The key is to buy fresh eggplant and use it quickly.

Answer 2

Is it necessary? No. But that really depends on how you like your eggplant. Some people simply find the taste of eggplant to strong, and doing this makes it more palatbale for them.

My mother used to do it, about 2 hours before she planned on cooking the eggplant. (As a note this will also remove some of the water content, and seems to also make them a little more'tender'.

Personally, I love eggplant the way it is, and neve bother with this.

Answer 3

Treating eggplants with salt will take away the 'bitterness', and prevent them from soaking too much oil esp if you are frying them. Either sprinkle salt (preferably coarse salt) on the slices/pieces, or keep them in salty water. The longer the better, but half an hour will do. Then gently squeeze the water out, or wash and pat dry them. They will be less oily and taste sweeter when you cook them.

Answer 4

Some eggplants that are grown are naturally more bitter, but that is pretty rare nowadays.
As someone else said, eggplant will soak up oil greedily, but after a while it releases it again, like a mushroom.
Go here for tons of eggplant info:

http://www.waitrose.com/food_drink/wfi/ingredients/fruitandvegetables/0109054.asp

Answer 5

My mom always soaked eggplant in salt water for about an hour or so before she cooked it. I never knew why.

Answer 6

If your using a large eggplant it is somewhat necessary especially if the eggplant has lots of seed. If your using a thin long eggplant usually label Asian eggplant no need to salt. What your trying to do is allow the salt to remove some of the bitterness and you can do that on paper towels.

Here an Eggplant Pizza Recipe:
1 large eggplant (11/4 lb.)
About 3 tablespoons
olive oil
For dough
1 (1/4-oz.) package fast-acting yeast
2/3 cup warm water (110–115 F.)
1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil

3 oz. grated mozzarella (3/4 cup)
3/4 oz. grated Asiago or Parmesan (1/4 cup)
2 tablespoons olive oil
2 tablespoons minced garlic
1/2 teaspoon dried hot red pepper flakes




Broil eggplant:
Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side.
Make dough:
Dissolve yeast in warm water. Blend flour and salt in a food processor. Add oil and blend. With motor running, add yeast mixture all at once, blending until dough forms a ball. Knead dough on a lightly floured surface 5 minutes. Put in an oiled large bowl and turn to coat. Let rise, covered with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/4 hours. While dough is rising, put a pizza stone on lowest rack of oven (remove other racks) and preheat oven to 450 F.

Dust dough with flour on a floured surface, then shape and stretch into a 12- to 13-inch round. Sprinkle a baker’s peel generously with flour and carefully transfer dough to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.

Assemble pizza:
Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant.

Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of pizza touches stone, quickly pull back peel to transfer to stone and bake until dough is crisp and browned, 12 to 15 minutes. Slide peel under pizza to remove from oven.

Answer 7

I've never done that and I cook it regularly. You can cook it in a bit of olive oil(it will soak it up fast) until golden
add a can of chopped tomatoes
olives(pitted)
chopped onion
capers (optional)

salt & pepper to taste and you have a lovely ratatouille.
Serve with fish or your favorite meat. Great over pasta also.

Answer 8

I have found that with aubergines that are grown now this is no longer necessary. I asked my b/f who is a chef and he also said they are not as bitter as they used to be and you don't have to do that anymore.