Should you salt eggplant before cooking?

Why Salt Eggplant?

* Draws out bitterness: Eggplant can have a slightly bitter taste, which salting helps to remove. The salt draws out excess moisture and bitterness from the eggplant.

* Improves texture: Salting helps to soften the eggplant and make it less spongy. This is especially helpful for recipes where the eggplant is being grilled, roasted, or fried.

* Enhances flavor: Salting can actually enhance the eggplant's natural flavor, making it more delicious.

How to Salt Eggplant:

1. Slice the eggplant: Cut the eggplant into slices, cubes, or any desired shape.

2. Salt generously: Sprinkle salt evenly over all sides of the eggplant.

3. Let it sit: Allow the eggplant to sit for at least 30 minutes, or up to an hour, to allow the salt to draw out the moisture.

4. Rinse and dry: Rinse the eggplant thoroughly under cold water to remove the salt. Pat it dry with paper towels.

Exceptions:

* When using very young eggplant: If you are using very young eggplant, it may not need salting, as it is less bitter.

* When using eggplant for certain recipes: Some recipes, such as eggplant parmesan or eggplant dip, do not require salting.

Tips:

* For best results, use kosher salt or sea salt.

* If you are short on time, you can reduce the salting time to 15 minutes.

* You can also use a mixture of salt and sugar for a more flavorful result.

Conclusion:

Salting eggplant before cooking is a good practice that helps to reduce bitterness, improve texture, and enhance flavor. However, it's not always necessary, so adjust the salting process based on the recipe and the type of eggplant you are using.