Why does Eggplant need to be salted and drained after cut into slices?

Question

I had never had Eggplant before until about a year an half ago when my mother-in-law came for a visit from Europe. I loved it!!!!!! Too bad I don't remember the recipe for the vegetable stew she used the Eggplant along with other veggies to make it (it was so good I could just become a vegitarian and eat this stew all the time!)
But I was wondering why does the Eggplant need to be salted and drained for a day or overnight...I noticed her doing this, she doesn't speak English so I had to ask my husband to translate and ask her for me. She said or who knows maybe her answer was too complicated (because it seemed like her answer was a lot longer than what he said) and my husband translated back to me and said "It gets rid of toxins" I asked what kind of toxins and he just got frustrated and left without answering....

Answer 1

Putting the salt on it takes excess moisture out of the eggplant. So it becomes more firm when you cook it and not all mushy.

Answer 2

If you're searching for recipes be sure to also look for aubergine (what they call it in Europe.)

If the eggplant is refrigerated it can become bitter. The salt helps to draw out some of the bitterness.

It's not really a toxin, it just doesn't taste very good.

Answer 3

They're not toxins, but the juices in eggplant can make the vegetable bitter so you salt the pieces and let them sit in a colander over a bowl in the fridge to get some of those bitter juices out. Doing this also makes cooking it easier because you don't have lots of juice rendering out which is not good if you're making things like eggplant parmesan.

Answer 4

I've never salted or drained eggplant before cooking it, but soaking the sliced eggplant in milk overnight will help to get rid of any bitterness. Works great for eggplant parm!

Answer 5

I'm Italian and every relative I know does this,(and so does every other Italian cook I know). It is positivley to extract the excess moisture (water) that it holds so that when cooked it is not soggy. The water is extremely bitter and the eggplant tastes much better when it's removed before cooking. I think it is absolutely a vital step when frying eggplant for parmagiano. I hardly ever use eggplant any other way so I don't know how much it matters in other recipes.

Answer 6

I salt mine and soak it in milk...But only do it if you have to as it isn't always bitter. It is like tomatoes and carrots some are sweeter than others.

Eggplant is often picked too late and it can be very bitter if too old or not old enough. Best way to tell is to taste it.

The seeds make it bitter. Less seeds less bitter. The skin can be bitter too but if you are not Sicilian, don't worry about it, Only Sicilians keep the skin on when they bake it a casserole like in parmigiana... I always completely peel mine!

Oh and make sure you discard the liquid after soaking... You don't use it for anything!

If I am only going to slice it and grill it... I don't soak it at all. Just salt it and coat it with olive oil and grill or high temp bake it.

Answer 7

Salting and draining is a European thing. I worked at a few Italian restaurant and that's what they do. It really just adds flavor and holds the eggplant a little longer. Otherwise it goes bad fast.
It actually does makes a differences in flavor and texture. Its pretty good.

Answer 8

well hope you liked the "Ratatouille".
sorry to tell never heard this toxin thing:))) but anyway the fact of salting and draining the eggplants before cooking is only to reduces the bitter taste.

here is the recipe:
http://www.mediterrasian.com/delicious_recipes_ratatouille.htm

Enjoy.

Answer 9

I have never salted or drained eggplant before using it. I don't know anyone who does either. My usual eggplant dish is either plain old fried eggplant, or eggplant parm. I just peel and slice it.

Answer 10

Eggplant doesn't have much taste. Probably to give it some taste. Might also help with texture eggplant texture can sometimes be slimey.