I made fried eggplant the way I usually do and it tasted bitter. Why is this?

Question

And how can I prevent the bitterness if it happens again?

Answer 1

Do you peel your eggplant? I find the skin can be bitter at times, especially if the eggplant wasn't just picked from the garden.

Some people slice and salt and then let their eggplant sit to reduce water content and, I heard, bitterness. I haven't salted mine in years, so I don't know about that for sure.

Answer 2

You should choose young or tender eggplants to avoid bitter taste. That not always possible, especially if you are doing eggplant parmigiana or other recipes where size its important.

The seeds are the ones responsible for the bitterness so try to choose male eggplants which have less seeds. Females eggplants are easily recognized by the oval navel that they have on the flower end in comparison to the males which have a round bellybutton.

Salting the eggplant in both sizes and letting it drain for at least 30 minutes helps to avoid bitterness.

Good luck!

Answer 3

Larger eggplants tend to be more bitter. Smaller ones tend to be less so. When size is important or I only have larger eggplants avaliable I sprinkle them with salt as well. This draws the bitterness out of the eggplant.

Answer 4

you are able to gently bread the eggplant with Italian flavored panko breadcrumbs and a splash parmesan cheese. Then get a non stick baking pan and placed a splash olive oil interior the backside and coat the backside with a clean paper towel. placed the breaded slices (you are able to bread basically the suitable by way of putting the slices interior the pan and dropping the breadcrumbs on the suitable basically) and bake in a 375 diploma oven for about 15-20 minutes, till fairly mushy. I prepare dinner my eggplant like this each and all the time and that they are scrumptious without frying.

Answer 5

If your eggplant isn't very fresh, it can become bitter. To remove bitterness, slice as you normally would, sprinkle with salt (on a baking pan),let sit 1/2 hr or so, rinse, pat dry and continue as usual. Hope this helps.

Answer 6

I usually coat eggplant in egg and then flour and fry it up in hot vegetable oil and it is nice and crispy. Never bitter. I add a jalapeno seasoning salt to the flour mixture.

Answer 7

try soaking them twice and making sure they're completely parched before frying. Usually I soak mine in milk for about 15 minutes. Rinse with water and soak in a saltwater for about 30-40 minutes. Then I'll hang a rack over the sink and place a fan over them for about another hour before using. This takes away all bitterness and makes sure that they are ready for baking, frying or salting.

Answer 8

you salt them after slicing and let them weep a bit on paper towel and the liquid in them will release the bitterness. then dip them in milk,then zatarans fish fry(that's what I use) I like to pan fry them eggplant in that big old black iron skillet that has such a pristine patina I can most shave in it. That fire has got to be hot, that oil has to have a good smoke point, Peanut oil left over from deep frying turkeys is what I use. Shhh! I am giving all my secret way.

Answer 9

i love eggplants, literally soak them with salt for a few minutes then wash them. if you want less calories and a much yummier taste try spreadin some olive oil on a grill and putt them for a few minutes on each side!!! A TRUE DELICACY!!!

Answer 10

They both are Just the thing for your health. If you eat both, you're better off. But yea, I've choose fruits because they taste better.