How to Salt Eggplant
User Reviews
5
How to Salt Eggplant
Description
Salting eggplant is a preparation step that helps reduce moisture content and moderate any bitterness. After slicing or cubing the eggplant, it is tossed with salt and allowed to sit in a colander for at least 40 minutes to drain liquid. If the salting exceeds one hour, refrigeration is recommended to maintain freshness.
Following salting, the eggplant is rinsed thoroughly to remove excess salt, then spread on towels and pressed firmly with another towel to absorb remaining liquid. This helps the eggplant maintain a firmer texture during cooking and prevents sogginess.
Choosing firm, heavy eggplants without blemishes ensures the best quality for preparation. Peeling is optional depending on recipe preference. The salted eggplant can be used in a variety of dishes, with a smoother flavor and creamier cooked texture. This preparation is especially helpful if frying eggplant.
Storing uncut eggplant at room temperature is best for a short period, while refrigeration extends shelf life up to five days when wrapped properly. Measuring yields roughly 6 cups of cubed raw eggplant per pound, with about half that volume when cooked.
Ingredients
- 2 pounds eggplant sliced or cubed, peeled if desired (about 12 cups)
- 1 tablespoon salt kosher or table salt
Instructions
- Add the eggplant to a colander and sprinkle with salt. Toss well to coat, then let sit to drain for at least 40 minutes. If salting the eggplant more than 1 hour, transfer the colander to the refrigerator.
- Rinse the eggplant well, then spread on a clean kitchen towel or paper towels. Press down hard with a second kitchen towel to push out any excess liquid, as if you were pushing down on and squeezing a sponge.
Notes
- Choose eggplants with firm skin and good weight; avoid any with soft spots or discoloration for best results.
- Store unwashed and uncut eggplant at room temperature for up to 2 days away from other produce.
- For longer storage, wrap eggplant in paper towel, place in a container, and refrigerate in the crisper drawer for up to 5 days.
- Peeling is optional and depends on recipe needs or personal preference.
- Salting eggplant removes excess liquid and bitterness, improving texture especially for frying.
- Yield: 1 pound of eggplant yields about 6 cups cubed raw and 3 cups cooked; serving size approximately 2 cups raw or 1 cup cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 38kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1166mg | 49% |
| Potassium | 346mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
