- – eggplant;
- – salt;
- – water;
- – knife;
- – pan.
Choose to prepare young eggplant. Their crust will be much more tender, and the vegetables themselves when soaked much faster will get rid of bitterness.
Thoroughly rinse the eggplant under running water, discuss and trim on two sides. Then cut them into cubes, mugs or small plates, depending on which dish you’re going to cook. Fold the eggplant into a pan.
Prepare a soaking solution. To do this, scatter in a liter of cold water 1 tbsp of salt. Pour in salt water of the eggplant, cover the pan with a lid and leave the vegetables for 20-30 minutes.
After time, drain the salt water and rinse the aubergines under running water. Thanks to this, they will lose the mustard, and the dish of them will turn out more delicious.
Get rid of bitterness with salt. To do this, cut the eggplant into thin plates or circles, having previously cut off the unnecessary ponytail. Put the grille on a pan or pan, lay the eggplant on it and pour them with salt. Cover the top with a lid on which you put some rot, such as a jar of water. Leave for 30-45 minutes, that vegetables under the influence of salt secrete the juice, and with it – characteristic bitterness for them.
When time is out, remove the lid and rinse the eggplant under running water. This method of soaking is suitable for processing eggplant, which will be marinated in vinegar and oil, and then used to prepare cold snacks and salads.
If you’re going to fry soaked eggplant, dry them a little bit first on a paper napkin. Then add and cook in the usual way.
If there is no time for soaking, you can get rid of bitterness in another way. Simply clean the eggplant from the peel, which gives the finished vegetables a characteristic mustard. But this way is best used for cooking vegetable stew.