Showing posts with label removing bitterness from eggplant. Show all posts
Showing posts with label removing bitterness from eggplant. Show all posts

15 August 2014

Sweating the Eggplant (How to Remove Bitterness)

First eggplant of the season

I am pleased as punch that I have harvested my first eggplant of the season, a purple-and-white striped variety which will probably find its way into roasted ratatouille by this time on Saturday.

It is likely I will have at least a half dozen more in about a month or so, if the weather holds and the critters stay away.

For me, eggplant is comfort food, not unlike mashed potatoes or rice. In fact, eggplant make a great substitute for those easy-on-the-tummy, but oh-so-carby side dishes. Somewhere, perhaps Milwaukee or Madison, I once tasted a classic Moussaka with eggplant that was quite literally, heaven on a plate.

This little baby is just the right size for a single-serving of ratatouille.

But first, it must sweat.

That is, I must cut it into fairly small pieces, salt it heavily, and allow the salt to do its job for about two hours, which is to remove moisture and hence, a great deal of eggplant's customary bitterness.

The eggplant will darken, but the moisture will be extracted. You can actually rinse it and then pat it try with a paper towel, or allow it to sit on a paper towel and air dry before using it in your ratatouille or other dish.

It's that easy. You can also place the salted eggplant in a colander, and place the colander in a larger dish and allow the moisture to drip out.

I have also added herbs de provence to my salt, and allowed the eggplant to absorb the taste. It seems I now have a surplus of my favorite herb mix, so I can use it liberally.

Looking forward to that ratatouille...