How do you get excess water out of eggplant?

Whether you’re working with slices or chunks, all you have to do is generously season the exposed areas of the eggplant with kosher salt, and place them on a plate or sheet pan lined with paper towels to help soak up the moisture that comes out.

Should I salt eggplant before cooking?

Salting causes the eggplant to absorb less oil when you cook it and the final result is a firmer bite (no soggy, floppy eggplant). So you may want to salt it for a tighter texture. Older globe eggplants can still taste bitter, too.

How do you get water out of eggplant without salt?

But apparently there’s a better trick than laying out slices of the vegetable and dousing it in salt. According to the Kitchn, you can just as easily microwave eggplant to pre-cook it and remove excess water without the added sodium and extra waiting time for it to “sweat” it out.

How do you purge eggplant with salt?

Slice the eggplant using the method shown above. Spread the slices out and sprinkle both sides generously with salt. Use 1 to 2 tablespoons of salt for a medium sized eggplant. After salting, place the slices in a colander and allow the slices to stand for 1/2 to 1 hour.

How long do you salt eggplant before cooking?

Let the salted eggplant sit for at least 1/2 hour or up to 1 1/2 hours. You’ll see beads of moisture start to form on the surface of the eggplant as it sits. Some of the pieces may start to look a little shriveled; this is fine. When you’re ready to cook, rinse the eggplant under cold water to remove the excess salt.

Do you need to salt Chinese eggplant?

Salting your eggplant slices or cubes does have a few things going for it. First, it draws out juices, which, particularly for older eggplants, can be bitter. Varieties like Japanese and Chinese eggplant should be fine without salting.

What is the purpose of salting eggplant?

Salting: Salting removes excess liquid and some of the bitterness. Today’s eggplants are bred for mildness, though, so it’s not as important as it used to be (if you are frying eggplant, salting will ensure a creamy texture and rich flavor). This method works for eggplant slices, cubes, or planks.

Do you need to salt Japanese eggplant?

Salting will help draw out some — but not all — of the bitter juices. Long, thin Japanese eggplants are rarely bitter. Salting also helps collapse the eggplant’s spongy texture, so it won’t soak up as much oil when fried or sauteed. When salting, it helps to use a salt that’s coarser than table salt.

Should you rinse eggplant after salting?

Some of the pieces may start to look a little shriveled; this is fine. When you’re ready to cook, rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible. This done, you’re ready to cook.

How long do you need to salt eggplant?

Does salting eggplant remove bitterness?

Peeling: If the recipe calls for it, or if you want to, peel the eggplant before cutting. Salting: Salting removes excess liquid and some of the bitterness. This method works for eggplant slices, cubes, or planks.