How to remove bitter substances

Prepare and cut the eggplant

You should avoid the hearty bite into a raw eggplant. As potatoes and other fruits of the nightshade family, eggplants are not suitable for raw consumption. The exotic fruit vegetables are far too good to peel because valuable vitamins and minerals are lost in the process. How to properly prepare an eggplant:

• Clean the whole fruit under running water
• Cut off the inedible head end with the stem and leaf base
• Cut off the opposite end or not

Now cut the aubergine into finger-thick slices. Alternatively, place the fruit vertically on the previously cut surface. Now the fruit can be halved or cut into oblong slices. If you want bite-sized pieces, you can pin the slices or cut them into cubes.

Salting and Dehydrating Eggplant - How To Do It Right

With salt you prepare the aubergine perfectly as a culinary treat in the oven, in the pan or on the grill. Salt removes excess water from the pulp. Bitter aftertaste dissolves in pleasure and the pulp later absorbs less fat. Here are the steps to do it right:

1. Put the cut aubergine in a kitchen sieve
2. Hang the sieve in a saucepan
3. Salt with iodized salt or sea salt
4. Mix everything well
5. Let it steep for 30 minutes
6. Throw away collected liquid
7. Cover the table with kitchen paper
8. Place the fruit pieces on the kitchen paper
9. Pat dry with a clean cloth

The eggplant is now ready for further processing. When baking, deep-frying or grilling, the pulp stays temptingly crispy and does not become spongy and soft.

Salt is superfluous before cooking

Salting the fruit pieces is not necessary when boiling eggplants in water. This intermediate step in preparation is also not necessary if you combine the eggplant with other ingredients, for example as ratatouille or stew. A delicious aubergine casserole baked with cheese can also confidently do without drainage with salt.