Gourmet-quality aubergine comes with the skin on the table. Water plays an important role in the preparation. The pulp is drained with salt before preparation in the oven, in the pan or on the grill. This is how you conjure up delicious aubergines without a bitter aftertaste.

Salt dissolves bitter substances and water from the eggplant

Prepare and cut the eggplant

You should refrain from the hearty bite into a raw eggplant. Like potatoes and other nightshade fruits, eggplants are not suitable for eating raw. Exotic vegetables are far too good to be peeled 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 side of the head with the stem and leaf base
  • Either cut off the opposite end or not

Now cut the eggplant into finger-thick slices. Alternatively, place the fruit vertically on the previously cut surface. The fruit can now be halved or cut into long slices. If you want bite-sized pieces, you can stick the slices or cut them into cubes.

Salting and draining aubergine - 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. Follow these steps to get it right:

  1. Place the chopped aubergines in a colander
  2. Hang the sieve in a pot
  3. Salt with iodized salt or sea salt
  4. Mix everything well
  5. Leave for 30 minutes
  6. Pour away any collected liquid
  7. Cover the table with kitchen paper
  8. Place pieces of fruit on kitchen paper
  9. Pat dry with a clean cloth

The eggplant is now ready for further processing. When baking, deep-frying or grilling, the flesh remains seductively crisp and does not become spongy and soft.

Before cooking, salting is superfluous

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

tips

It sounds like Gardener's Latin and still makes sense. By fertilizing your own aubergines with nettle manure, you give the fruit more aroma and flavor.

Category:

Vegetable garden