How to soak eggplant from bitterness before cooking: salt water, milk, boiling water and other methods
Dark-fruited nightshade, aka eggplant, is loved by many as an appetizer or side dish. But before cooking, it is often necessary to remove the bitterness from the eggplants before frying – after all, the freshest young fruits do not always end up in our grocery basket. There are several ways that housewives and professional chefs use them. We have selected the 7 most effective for you.
Method 1 – using boiling water
Fresh eggplants grown on their own plot with sufficient watering and good maintenance do not need to be processed before frying. They just need to be washed and cut. But if the vegetables are bought at the market or supermarket, chances are they already have a bitter taste. It concentrates in the peel and pulp while the eggplant is being transported and stored on the shelf.
To rid the product of bitterness with boiling water, you need:
- cut the pulp into cubes;
- place in a colander;
- dip in boiling salted water for 2 minutes;
- remove from the water and let it drain;
- then cook according to the recipe.
Boiling water can help remove the taste very quickly, but this technique may not work for all recipes. It is recommended to use it only for those dishes in which the cutting shape does not really matter. It is not worthwhile to harvest the vegetable in advance in this way – such processing is suitable just before cooking.
Method 2 – in salt water
You can soak eggplants in salt either whole or in pieces. To prepare the saline solution, use 1 liter of cold drinking water and 1 tablespoon of salt.
It takes at least two hours for the bitterness to leave the whole fruit. It leaves the pieces in about 30 minutes.
How to do it correctly?
- Eggplants are washed well before cooking.
- Each is cut into round or longitudinal slices, cubes, or any other method specified in the recipe.
- Place in a bowl of salted water.
- Press down with pressure from above so that they do not float.
- Then rinse with fresh water and spread on a towel to remove excess moisture.
Method 3 – in milk
You can soak a bitter vegetable, cut into pieces, not only in salted water, but also in milk. The technique is very similar to the previous one:
- the vegetable is washed and cut as needed;
- placed in a container with milk (no need to salt);
- press down from above with pressure so that they do not float;
- after 30-40 minutes, rinse with running water and dry on a towel.
Method 4 – by removing seeds
There is a version that it is the eggplant seeds that are bitter, because in shape they resemble pepper seeds.
When there is no time to soak, the chefs remove the seeds:
- the vegetable is washed well;
- cut lengthwise with a sharp knife;
- scrub the seeds with a spoon (as far as possible);
- rinse and dry with paper towels.
Method 5 – by removing the skin
If bitterness collects in the rind, remove it. To do this, the vegetables must be washed, and then the shell is removed with a sharp thin knife or vegetable peeler. However, stripped eggplants are not suitable for all recipes.
You can not peel off the peel completely, but in strips. This method is suitable for conservation. Striped eggplants look spectacular in a jar. Before canning, they are still soaked in salted water for about half an hour.
Method 6 – dry
If there is no desire or time to soak vegetables, the bitterness can be removed with salt. It is not distributed in water, but directly on the eggplant slices. For this:
- ripe vegetables are washed, cut into pieces;
- add a flat container or glass board, lay slices on top;
- salt is also sprinkled on their surface;
- when the juice comes out on the cut, the vegetables are ready for cooking – they are rinsed or wiped off with a paper towel.
For this case, it is better to use coarse sea or rock salt. Small ones can be completely absorbed into the pulp and make the dish salty.
Method 7 – in the freezer
For the preparation of overseas eggplant caviar, the method of removing the bitterness with the help of cold is well suited. It is used when there is a margin of time, and vegetables do not need to keep their shape during heat treatment.
Washed eggplants, if necessary, are cleaned, then cut into pieces, placed in a plastic bag and placed in the freezer for at least 3-4 hours.
After removing them from the freezer, the vegetables are thawed naturally, and then pressed to remove excess liquid. Bitterness goes away with it.
Delicious seasonal vegetables such as eggplant are sliced, baked, or cooked as a stew or caviar. And so that they do not taste bitter, it is better to process them before cooking. You can now do this in one of seven simple and effective ways.
How to quickly and easily remove bitterness from eggplant? :
Eggplants are vegetables of the nightshade family. This product is used by housewives in the preparation of various dishes. Salads, spicy and salty snacks, side dishes are made from it.
The vegetable is used for winter preparations, since in canned form it is great for everyday and festive meals. But he may have a little bitterness. This can spoil the taste of the food.
You can remove the bitterness of eggplant in different ways, which are described in the article.
The benefits and harms of a vegetable
Eggplants are considered a healthy product that must be included in the human diet. Solanaceae contain valuable vitamins and minerals. For example, they are rich in vitamins C, B, PP. They also contain magnesium, calcium, pectin, potassium, phosphorus.
The beneficial properties of a vegetable include:
- The ability to get rid of cigarette addiction. Due to the presence of vitamin PP, or niacin, the absence of cigarettes is more easily tolerated.
- You can get rid of excess weight. This is due to the low calorie content and the presence of many vitamins.
- Removal of slags and excess liquid. The reason for this is the presence of fiber in the vegetable.
- Digestion is stimulated, cholesterol is removed. This is due to the pectin content in it.
The harm is associated with the solanine, which is in the skin of eggplant. In large quantities, it can be a poison, cause poisoning, in which nausea, fatigue, high fever, and malaise are observed. Solanine is usually found in older fruits. Milk, egg white, slimy soups can neutralize this alkaloid after poisoning.
Choosing the right vegetable
It is important to choose the right fruit for any dish. The bitterness does not come from the pulp, but from the skins of the nightshade, since it contains a special component – solanine. In large quantities, this substance is harmful to humans, it, as we have already said, can cause poisoning.
Immediately after plucking from the garden, the eggplants have almost no bitterness. But after being stored on the counter, they produce a lot of solanine. To choose a product without bitterness, you must use the following tips:
- It is preferable to buy young fruits. If there is an opportunity to purchase them on the market, then this should be done. These vegetables can be cooked straight away without the need to get rid of the bitterness.
- It is necessary to examine the peduncle. It should be firm, and the leaves should be green and lively. You should not buy foods with dry leaves.
- Choose eggplants with a smooth surface. Moreover, it should creak a little when you slide your finger over it. Fruits with slippery skin should not be purchased.
- Large, soft vegetables contain a lot of solanine. They are considered old, so they do not need to be selected.
- It is necessary to choose fruits with a darker skin, as they are more antioxidants.
How easy is it to remove bitterness from eggplant? There are several effective ways to do this. You need to choose them depending on what kind of dish will be prepared. Using simple methods, you can make a delicious and healthy dish.
There are two main ways to remove the bitterness of eggplant. Both are performed using iodized salt, which is found in every home. The first method is considered “dry” because it does not require soaking. Eggplant slices can be salted. For this you need:
- Prepare food – rinse thoroughly, wipe with a napkin, cut, remove tails. Coarse salt is required. The fine granules can be absorbed quickly, making the dish too salty.
- You need to take a deep container, put chopped vegetables there. Everything is covered with salt. It will take about 20 minutes for the liquid to appear on them.
- After that, the eggplants must be washed, dried and used for cooking.
The wet method is also considered to be in demand. It is used if you do not want to cut the fruit before processing. For work, you will need oppression, thanks to which nightshades will not float. So how do you quickly remove the bitterness from eggplant using soaking?
This is done according to the following instructions:
- The pot must be filled with clean cold water, which must be salted (for 1 liter of water, 1 tablespoon of salt is enough). Cut vegetables into slices, cubes or wedges. They can remain intact.
- The eggplants need to be moved to a saucepan. They will not all sink in water, so it is required to install oppression: it can be a wooden round board the size of a pan, on top of which a stone is placed.
- Vegetables should be kept in salted water for half an hour. But if the eggplants are whole, then the process of removing bitterness will take up to several hours.
- Rinse the fruits, squeeze out a little. Then they are ready for cooking.
How to remove the bitterness of eggplant before frying if you don’t want to mess around with it for a long time? It is enough to peel the skin and then you can cook. For this, a vegetable peeler or a sharp knife is used. Removing the peel removes the source of bitterness – solanine. It is preferable to cleanse according to the rules:
- You need to thoroughly wash the fruits, wipe them with a towel.
- Use a peeler or knife to carefully remove the skin.
- Then the fruits are sliced depending on the recipe.
You can remove the bitterness of eggplant in another effective way. The fruits must be placed in the freezer for several hours. To do this, you need to wash them, dry them, cut them into slices.
Then they are transferred to a plate and placed to freeze for 4 hours. After that, excess liquid must be removed from the vegetables by squeezing a little.
But such eggplants are only suitable for mashed potatoes and caviar, as they quickly lose their shape during cooking.
And how to remove bitterness from eggplant before cooking?
For this, other effective methods are used:
- Salt the chopped vegetables, and put a paper napkin on top and sprinkle with milk. All this should be pressed down with a load, and after 10 minutes the product will be without bitterness. The juice is removed with paper. Vegetables only need to be wiped dry.
- You can remove the bitterness of eggplant with boiling water. Pour it over for 5 minutes, and you do not need to salt the water. Then the liquid should be drained, and the vegetables should be dried.
- You can boil the eggplant. This method is best used when the shape of the vegetable is not important. In boiling water, you need to lower the chopped cubes and boil for 2 minutes. Then they are taken out with a colander, and after the water has drained off, you can start cooking.
- The bitterness is eliminated after removing the seeds. If you have time and desire, you can delete them.
Using any of the listed methods, you will be able to quickly get rid of the bitterness of eggplant. Now you can cook different dishes without worrying about their taste.
How to remove bitterness from eggplant before cooking with and without salt
The delicate taste of a dish prepared from eggplant is spoiled by a specific bitterness. The peculiarity of the taste characteristics appears from the growing conditions, like cucumbers. If you fail to grow according to the rules, the result will be disappointing.
Bitterness is not a hindrance to real professionals in the kitchen. It can be removed from a vegetable in several ways. For each method you choose, you need to prepare. Be sure to wash from dust and top dirt, cut off the tail.
If necessary, pre-cut.
Cut clean eggplants into small circles, about 0.5-1 cm. Cut into longitudinal or transverse pieces. The resulting slices can be of any shape. Sprinkle each slice with salt and place in a bowl. Droplets form on the surface in 15-20 minutes. Bitterness comes out of the circles with the liquid. Then rinse with water and proceed with the main preparation.
Pay attention .
One-type variants of this method include rubbing the slices with salt. The same effect will be if you put circles in a bowl, sprinkle with salt and stir.
For all salt tips, use regular table salt. The use of marine is expressly prohibited. You can not use small, such as “extra”. The grains should be as large as possible. So they will remove the liquid from the pulp, and the vegetable itself will not be saturated with salt. Otherwise, the dish will be very salty.
Soaking in water
Pour salt into a large container with cold water. One tablespoon of salt is required per liter. Dip whole or sliced eggplants into the water. To prevent them from floating up, they need to be drowned with a saucer or jar. The holding time for small pieces is 20 to 30 minutes. Whole vegetables will take longer, 1 to 1.5 hours. Some housewives leave it in brine overnight. After soaking, rinse under running cold water.
This method is very good for preparing dishes where a slice shape is needed. Recommended to use before frying. In this case, the eggplant will not be salty and will absorb less oil.
There is an alternative way to soak in milk:
- Salt the chopped vegetables, put on a plate.
- Place a paper towel or large napkin on top and drizzle lightly with milk.
- Place the load on top for 10 minutes. The evolved juice is absorbed by the napkin together with the milk. It remains to rinse off the discharge after the procedure.
Peeling and freezing
The source of bitterness is the upper dark lilac rind. If you get rid of it, there will be no bitterness. To do this, it is enough to peel the eggplant like a potato. It is better to clean washed vegetables. There is no difference in sequence. You can first peel, then cut, or vice versa. Sliced circles are carefully peeled from the top layer along the edge of the round shape. You need to cut thinly so as not to cut the flesh.
You can bring down the bitterness by freezing:
- Place the whole eggplant in the freezer for 4-5 hours.
- After freezing, squeeze out excess liquid from the vegetable. Bitterness comes out with it.
- The procedure with cut pieces is carried out in a similar way.
The method is not suitable if appearance is important – the eggplant loses its shape after squeezing out the juice. Best used for mashed potatoes or caviar.
Using boiling water
The procedure is longer. Heat the water to a boiling state. Salting is prohibited. Pour boiling water over the cut pieces in a container for a few minutes. Then drain the water. Dry the eggplant.
This technique can be used on whole and sliced vegetables:
- Dip the pieces into a pot of boiling water.
- You need to keep it for 2 minutes.
- Then take out, allow to cool and dry.
Having a suitable colander for the pan will make it easier for multiple batches.
When processed at high temperature, the eggplant pieces will lose their shape. This method is not suitable for decorating dishes.
To protect yourself from the upcoming problem at the stage of purchase, you need to be able to choose the right one in the store. Better to take young fruits. There is no bitterness in them, and the skin is thin. In appearance they are:
- without rotten spots;
When cut in half, there are no dark seeds inside.
Young vegetables do not need to be bitter. Old eggplants give a bitter aftertaste. They have a thick skin and are more difficult to process in the kitchen. The most delicious eggplant has the finest skin. The taste depends on the color saturation. The darker the shade, the more pleasant and juicy the cooked dish will be. It is better not to acquire light colors.
Eggplant is plucked from the garden at once, while it is young. There is no need to wait for it to wrinkle and overripe. Some varieties have a bitter taste as a characteristic of the variety that is difficult to get rid of. Care should be taken when choosing a product.
Eggplant: 5 Ways to Remove Bitterness
Eggplant dishes are popular all over the world. The useful trace elements that make up the vegetable have a beneficial effect on the work of the cardiovascular system, liver and kidneys. Eggplant breaks down body fat, so it is included in the diet during fasting and weight loss diets.
Fresh vegetables differ from those stale on the counter of stores with a smooth and shiny skin. The color is bright, glossy and free of foreign stains. Such young “blue” ones are suitable for cooking any kind of food. Their flesh is tender and the taste is pleasant.
But it is not always possible to buy goods “from the garden”. Stayed vegetables, unlike young ones, have a slight bitterness. How to remove bitterness from eggplant so as not to spoil the taste of your favorite dishes?
We offer 5 popular and effective ways:
- soaking in cold water;
- soaking under pressure in a salty solution;
- sprinkling with coarse salt;
- trimming the peel;
- Boil for 2 minutes.
There is a sixth method, but we will reveal its secret at the end of the material.
First, put the blue ones in a container with warm water and rinse thoroughly. Remove the vegetable, trim the edges and pat dry with a kitchen towel.
Taste the ingredient. If there is bitterness, we must get rid of it.
The blanks are washed and cut, now we are choosing a convenient way to neutralize bitterness.
Let’s consider all options in more detail:
- How to properly soak eggplants from bitterness – with ice water. Soaking in cold water is good for preparing eggplants for tomorrow. Place whole vegetables in a container and cover with liquid. Leave it overnight. Remove in the morning, squeeze out excess moisture and pat dry with a towel. Now all that remains is to grind, add salt and send to the pan.
- The second method is soaking under pressure in salt water. How much to soak eggplants so that the bitterness is gone? This procedure will take 1 hour. Prepare a 1 tbsp saline solution. l. salt + 1 liter of water. Cut the blue ones lengthways and put them in a bowl. Fill with salt water and press down with pressure. After the time has elapsed, remove the halves and rinse with clean tap water. Place on a tea towel or in a colander to flush out excess liquid.
- Before frying, chop the blue ones into 5 mm – 1 cm circles. Place in a deep bowl and sprinkle with rock or iodized salt. Let the granules dissolve for 20 minutes, then rinse the mugs with copious amounts of running water.
- Bitterness comes from the rind. Therefore, if the recipe does not contradict, carefully remove it with a sharp knife. A thin layer without touching the flesh.
- If you are going to cook a stew or puree soup – those dishes where the shape of the ingredient does not matter, use boiling. Pour water into a saucepan and put it on the gas stove to heat. At this time, cut the eggplants into medium cubes and send them to a boiling container. After 2 minutes, remove from heat and pour the contents of the saucepan into a colander to get rid of excess liquid. When the water drains off, start cooking. Using this method, you do not have to soak the product for a long time.
- The secret of the sixth method is freezing. This option is great for winter use. Prepare blue ones for future use, because in winter you will hardly be able to feast on your favorite vegetable. Cut the flesh and skin into rounds or cubes. Fold in plastic bags in portions – 1 time. Send to the freezer. And in winter, when you want to eat something special, take out the frozen blanks, let them move away and prepare a vitamin meal.
And since we started talking about cooking, in the end we present you with a spicy dish of fresh eggplant with tomatoes and garlic-mayonnaise sauce.Prepare 2 medium eggplants and ripe medium sized tomatoes as needed. For lubrication – garlic and mayonnaise. For frying – vegetable oil and flour. Cut the “blue” slices, sprinkle with salt and stir. Let it brew for 20 minutes. Now rinse under the tap with cold water. Fold on a towel.
Chop the tomatoes into circles. In a separate bowl, combine the mayonnaise with the grated garlic. Choose the amount of garlic to taste. Pour sunflower oil in a skillet and heat.
Roll each eggplant circle in sifted flour on both sides and send to fry. When the circles turn golden brown, take them out and place them on a plate.
Grease each circle with mayonnaise sauce. Put a tomato on top. A beautiful, appetizing and tasty appetizer is ready. Bon Appetit!
How to remove bitterness from eggplant
Eggplants or blue, as they are used to calling them in the people, is a vegetable from the nightshade family. The hostesses use this appetizing product to prepare various dishes – salads, spicy and salty snacks, vegetable caviar, side dishes for meat dishes, eggplant chops and cutlets.
Eggplants are often used for preparations for the winter, because delicious canned vegetables are always appropriate on a daily or festive table. When preparing various dishes, it is important that the bitterness, which is characteristic of some blues, leaves the product.
Read more about how to remove it below.
How to choose the right eggplant
The correct choice of eggplants is an important stage in the preparation of any dish, because, depending on how the blue looks, what they feel, the degree of their bitterness differs. It is not the flesh that is bitter, but the skin of the nightshade, because it contains a special substance – solanine.
In large quantities, this element can be harmful to humans, can cause poisoning or disease. Immediately after the eggplants are plucked from the garden, they have practically no bitterness. Already after lying on the counter for a considerable time, a large amount of solanine is produced.
How to choose eggplant without bitterness:
- Give preference to young fruits. If you can buy fresh eggplants at the bazaar, take them. You can cook vegetables immediately after harvesting without using special methods to remove bitterness – it will not be there.
- Examine the stalk of the blue ones. It should be elastic, and the leaves adjacent to the vegetable should be green and lively. Do not use eggplants with dry leaves.
- Choose blue with a smooth surface, it should squeak slightly when you slide your finger over it. Avoid slippery eggplants.
- Don’t go for huge, soft vegetables – they contain a lot of solanine. These are the old blue ones.
- The darker the skin, the better. These foods contain the highest amount of antioxidants.
Proven Ways to Get Rid of Bitterness in Eggplant
There are several proven ways to remove bitterness from eggplant. You can do this by salting, soaking nightshades, freezing them, soaking them in milk, or peeling them.
The method must be chosen individually, depending on what kind of dish you want to cook. For example, peeling involves removing the skin entirely, while some recipes require skinning.
Here are some simple methods for removing bitterness that are sure to make your eggplant dishes even more delicious.
There are two main ways to remove bitterness from blues. Both of them are associated with the use of ordinary iodized salt, which can be found in every housewife. The first one is called “dry”, since no soaking occurs during its implementation. You can salt the sliced, sliced, diced eggplant. How to properly carry out salt treatment without water:
- Prepare the food: wash the eggplants well, wipe with a napkin, cut, remove the tails. Take coarse salt. Large granules are necessary due to the porosity of the blue skin: if the salt is too small, the skin will absorb it, the future dish may become salty because of this.
- Take a deep bowl and put chopped or whole vegetables into it. Cover them with salt. For eggplants, it will take about twenty minutes – then drops of liquid will appear on their surface.
- After the required time, rinse the eggplants, dry them and use for further cooking.
Soaking in water
The “wet” method of salting eggplants is also extremely popular. This is great if you don’t want to chop up the blues before processing, but want to remove the bitterness while they are still intact. To carry out this procedure, you will need oppression, which will not allow the nightshades to float. How to properly soak fresh bitter eggplants in salt water:
- Fill a pot with clean, cold, salted water. One tablespoon of salt is enough for a liter of water. Cut the eggplants into slices, cubes or wedges, or you can leave them whole.
- Place vegetables in a saucepan. The blue ones will not completely sink in the water, so you need to install oppression on top: they can be a wooden round board the size of a saucepan, on top of which there is a stone.
- Soak the eggplant in salted water for about thirty minutes. If you put in whole vegetables, it will take several hours to remove the bitterness.
- Rinse the vegetables after the right time, squeeze them lightly. You can use nightshades for cooking.
The easiest way to peel blues
If you don’t want to spend a lot of time manipulating the eggplant, or the recipe calls for peeled vegetables, you can get rid of the bitterness by peeling the blue ones. To do this, you need a special peeler or a sharp knife. By removing the rind, you remove the source of bitterness, the solanine, which it contains. How to peel blue ones:
- Wash the eggplants thoroughly and dry with a dry towel to remove moisture.
- Use a peeler or knife to gently peel off a thin layer of skin.
- Chop or grate vegetables, depending on the recipe, for later cooking.
Another alternative way to make the blues less bitter is to leave them in the freezer for a few hours. To do this, rinse the product, drain, cut into slices.
Place them on a plate and freeze for four hours. When the right amount of time has passed, take out the blue ones, squeeze out the excess liquid.
They are perfect for making mashed eggplants or caviar because they quickly lose their shape during cooking.
The benefits and harms of little blue
Eggplant is a healthy food that can become an important part of a balanced human diet. Solanaceae contain many beneficial vitamins and minerals necessary for the body. For example, they contain vitamins C, B, PP, substances such as magnesium, calcium, pectin, potassium, phosphorus, iron, sodium, fiber. Useful properties of blue:
- Helps to cope with cigarette addiction. Thanks to vitamin PP or nicotinic acid, the absence of cigarettes will be much easier to tolerate.
- Promotes weight loss. The low calorie content of blue and their vitamin-rich composition makes them an indispensable product in the diet of those who are losing weight.
- Slags and excess liquid are removed. This is due to the fiber found in vegetable crops.
- Stimulates digestion, removes cholesterol. This is facilitated by the content of pectin in nightshades.
The only harm that blue organisms can do is associated with the solanine content of the vegetable skins.
This alkaloid in large quantities can become poison, cause poisoning, accompanied by the following symptoms – nausea, vomiting, fatigue, fever, general malaise.
Solanine is mainly found in old fruits. Milk, egg white, slimy soups will help neutralize the alkaloid after poisoning.
To make the eggplants tasty in the dish of your choice, removing the bitterness from them is an important procedure before starting cooking. To do this, you can salt the cut fruits for a while, soak them in water, freeze them for several hours, or simply peel them off.
For those who do this for the first time, it is important to know how to properly remove the bitterness, how long it will take. In the video below, you will find out how much you need to soak the blue ones so that they stop being bitter, and what method exists to quickly eliminate bitterness.
How to quickly remove bitterness from blue ones
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How long does it take to soak eggplants so that there is no bitterness?
- There are several ways to get rid of “blue” from bitterness.
- 1 The simplest thing is to simply peel them (if this is permissible in the recipe) and there is no bitterness.
- 2 Wash the eggplants well, wipe them with a napkin, cut them and remove the tails.
We take a deep bowl, put chopped or whole vegetables in it and fill them with salt (the salt must be large ). After 20 minutes, drops of liquid will appear on their surface, then we just rinse the eggplants and use them for cooking.
3 This is the most popular method, in this case we collect clean cold salted water in a saucepan (for 1 liter of water – 1 tablespoon of salt). Eggplants can be cut into slices, cubes, or wedges, or left whole.
We put vegetables in a saucepan and put oppression on top: it can be a wooden round board the size of a saucepan, and on top of which is a stone or a jar of water. We keep the eggplants in salted water for about thirty minutes. If whole vegetables, the removal of the bitterness will take several hours. Then just rinse and squeeze lightly.
4 You can leave the eggplants in the freezer for a few hours. To do this, dry them and cut them into slices. Then put them on a plate and freeze for 4 hours. Then we take them out, squeeze them out of excess liquid and you can cook eggplant puree or caviar for cooking, because they quickly lose their shape during cooking.
It should be remembered that only those eggplants that have been on the store shelf for several days are bitter. Freshly plucked – do not taste bitter.
the author of the question chose this answer as the best one
It is necessary to soak the eggplants so that they do not taste bitter later. But I honestly never soak them. I read that all modern varieties are not bitter. And really, I have never had them with bitterness, both purchased eggplants and from my own garden.
If you are still afraid that they can give bitterness, then you can soak for 15-30 minutes. The time for soaking in salt water depends on how you cut the eggplants, if finely, it will take less time.
- Eggplants tend to taste bitter if they have been plucked and, for example, have been lying on the counter for several days.
- And, here with bitterness in my eggplants from the garden, I did not come across.
Bitterness can be removed by soaking.
We make salt water, add a tablespoon to 1 liter of water. If we soak whole, without slicing, then the eggplants should lie in water for at least 2 hours. You can speed up the process, then the eggplants are cut into slices, rings. Place the eggplants in salt water under pressure for 30 minutes. Then we squeeze out and blot from moisture.
You can use the salting method. Salt the chopped eggplants with coarse salt and leave until the droplets come out. Then we wash them off with water and blot dry.
Some varieties of eggplant are bitter, but bitterness is not to everyone’s taste. Therefore, before heat treatment, the eggplants are cut into cubes (or as you need it according to the recipe), added, mixed and poured with cold clean water. You can not salt the eggplants, but immediately pour salt water over it.
Eggplants are soaked for at least half an hour, maybe a little more (for an hour and a half). Then the water is drained, the eggplants are washed with cold running water. Soaking will get rid of excess bitterness.
In addition, after soaking, eggplants “take” less oil.
Sometimes soaking in salted water doesn’t help much. The main bitterness is concentrated in the skin of the vegetable, so it is better to peel it before soaking, especially if the eggplants are large and “not of the first freshness.”
And I also never soaked eggplants. I don’t feel much bitterness. Perhaps because I always use young vegetables.
But many are soaking. For example, in this way: cut eggplants as required by the recipe, then salt, add a little water, put a load and hold for thirty minutes. By the way, you don’t even need to add water.
After that, all the water with the released juice is drained. Many people immediately eat such eggplants raw – they are slightly salted and many like them to taste.
I didn’t notice the bitterness in eggplants and never knew that they should be soaked at all, but three years ago I read and soaked it all the same, and noticed that the eggplants are tastier this way, they absorb less oil, firstly, and the dishes from them have become tastier, without soaking in them, the aftertaste is not very pleasant, but when soaked – no. You need to soak for about half an hour already in the form in which you are going to cook.
If the eggplants are boiled or baked in the oven whole, then after they have cooled a little, they must be put under oppression, bitterness will come out along with the liquid, it will take about an hour.
If the eggplants are cut into slices according to the recipe, they should be sprinkled with salt and left for 10-15 minutes, then rinsed with cold water and dried.
Eggplants, cut into cubes (pieces), sprinkle with salt, mix and also stand for 10-15 minutes, then rinse with water.
So the time to remove the bitterness will take from 10 minutes to 1 hour, depending in what form they will be used.
If the eggplants are cut and salted, then after a while they will let out the juice, along with which all the bitterness leaves. To speed up the process, I squeeze the salted pieces with my hands and squeeze the juice from them, then the process goes much faster: I squeezed it into the pan. And if everything goes naturally, then the eggplants are put in a colander and within half an hour all the bitterness leaves them.
It is necessary to pour water + salt into a bowl. Cut the eggplants (any kind of slicing) and put them in a bowl for 10-15 minutes. Then squeeze out the water and rinse. The bitterness will go away.
I salt and leave until the blue ones let out the juice. This is about 10-15 minutes in time.
We don’t soak eggplants at all, but I heard that many people do this, we tried it once and did not notice the difference.
How and how much eggplant should be soaked
There is a drawback that you must get rid of before eating eggplant – it’s bitterness. To do this, you need to soak the eggplant. There are several ways to do this.
Soak the eggplant
Before cooking, vegetables are cooked: they are thoroughly washed, dried, tails and any damage to the skin are removed.
To carry out the procedure, prepared vegetables are cut and placed in a deep container, sprinkled with coarse-crystalline salt. This is a prerequisite, because.
the structure of the pulp is porous – fine salt will be absorbed and the dish will be oversalted. Salt is used sea, mineralized, ordinary, the main thing – the larger the better. After 20-30 minutes.
when droplets of liquid appear on the surface, the eggplants are washed with running water.
There is another option, how to dry the eggplant. A grate is placed on the bottom of the container, and eggplants smeared with coarse salt on top. The dish is covered with a lid and for 30-35 minutes. put under oppression. After this time, the vegetable is thoroughly washed.
The method used depends on the freshness of the product. It is permissible to soak fresh without oppression, already lying down requires a lot of effort to extract bitterness. Fresh eggplants are shiny, smooth, with firm skin, firm, with green leaves near the stalk. If the vegetable is soft and the stalk is dry, it has been cut for a long time – oppression is required.
Before frying, the product is dried on a paper towel or linen towel. During the cooking process, the dish is slightly salted. To begin with, they will try a raw slice: it happens that during soaking, the vegetable is salted well, and additional seasoning only spoils the dish.
Salt water soak
Salt water will relieve the vegetable from bitterness.
Salt water soak is the most popular option. The soaking time depends on which pieces the vegetable is cut into. If they are thin circles or slices, half an hour is enough. If it is important to soak the whole eggplant, it will take 2 hours. The main thing is to withstand the time so that all the bitterness comes out.
The soaking algorithm looks like this:
- Prepare a solution: take 1 tbsp for 1 liter of water. l. salt. You will also need oppression to “drown” vegetables in a saucepan.
- Put vegetables in a saucepan, fill with salt water and set at the right time.
- Rinse with water and allow excess liquid to drain. For a faster result, it is permissible to squeeze.
Soaking in ice water
It is better to soak the eggplant in ice water overnight. The water is pre-cooled in the refrigerator. It is permissible not to cut vegetables, but to put them in a container as a whole and fill them with this water. Then put the pan in the refrigerator for 8-10 hours.
At the final stage, water is thoroughly squeezed out of the vegetable. Vegetables must be salted before cooking.
Soaking with milk
Soaking fresh eggplants in milk is another option that doesn’t require salt. Vegetables for 30 min. immersed under oppression, after which liquid is squeezed out of them. It is good to use a paper towel to wring out. After that, the vegetables are dried and used for cooking.
For soaking in milk, do not cut the product too finely, medium pieces are ideal. They are cut in half or in 4 pieces.
How to remove bitterness from eggplantsHow to remove bitterness from eggplants || FOOD TV Learn to CookHow to remove bitterness from eggplant
All methods of soaking eggplants can be roughly divided into 2 groups: with and without salt. The most popular is to soak the product in salt water.l
How to remove bitterness from eggplant
Eggplant is a wonderful vegetable from the nightshade family. It pleases us with its color, pleasant roundness of forms, and taste.
There are hundreds of eggplant recipes, but in almost every one we read: before cooking eggplant, you need to remove the bitterness from them.
This advice will seem strange to those who are used to cooking fresh eggplants, just picked from the garden. There is no bitterness in fresh eggplants.
But old eggplants that have been on the shelves for more than one day can really taste bitter. This bitterness is perceived by some as a piquant feature of eggplants, but such a minority. The bulk of cooks and culinary specialists struggle with eggplant bitterness, and successfully, using several methods, the effectiveness of which has been tested over the years.
Salt to help
The dry method is very simple. The eggplants are cut and sprinkled with coarse salt at the cut sites. After 20 minutes, droplets of liquid will appear on the surface. The eggplants can now be rinsed with water or simply wiped off with a dry towel. With this method, coarse salt is preferable to fine salt, because the structure of the eggplant pulp is very porous. Remember how much oil a slice of eggplant absorbs when frying. Therefore, if you take finely ground salt, you can end up with not bitter, but over-salted eggplants.
The “wet” method is also not particularly difficult. The eggplants are cut and dipped in a saucepan of cold salted water. Since eggplants do not sink in water, you will have to submerge them using oppression. Half an hour of such a “bath”, and all the bitterness from the eggplant leaves.
It remains to rinse them, squeeze out excess water and proceed directly to cooking. You can soak whole eggplants in salt water, but then the holding time increases to a couple of hours.
As for the amount of salt, a tablespoon per liter of water is enough.
Alternative ways to remove bitterness
Those who do not want to wait four hours can try the third method – to remove the seeds from the eggplant. Taking a closer look, you will see that the eggplant seeds are very similar in appearance to pepper seeds. They are, of course, not so spicy, but interestingly, seed-free eggplant will no longer need any manipulations with salt and freezer. You just need to cut the eggplant lengthwise and scoop out as many seeds as possible with a spoon.
The fourth method is to soak the pieces of eggplant in milk. You need to immerse the eggplants in milk for at least half an hour, and press on top with a press. After half an hour, the eggplants should be removed and squeezed well with a paper towel.