How To Salt Eggplant Recipe
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How To Salt Eggplant Recipe
Description
Salting eggplant is a preparatory technique used to improve the vegetable's texture and flavor by extracting excess moisture and bitterness. The first method involves washing and slicing the eggplant, then generously seasoning both sides of each slice with kosher salt. The slices are placed in a colander to sweat for 30 minutes to an hour until moisture droplets appear. Afterward, the salt is rinsed off under cold water and the slices are patted dry with paper towels.
The second method described is brining, where the eggplant slices are soaked in a saltwater bath. Both methods aim to reduce the water content in the eggplant before cooking, which prevents sogginess and helps achieve a better texture when roasted, grilled, or fried.
The recipe emphasizes coating the entire surface of each slice with salt, suggesting approximately one teaspoon for a medium-sized globe eggplant, though adjustments can be made based on the size. This technique is suitable for globe eggplants but can be adapted for other varieties.
Ingredients
- 1 eggplant
- kosher salt
Instructions
Method 1: Sweating Eggplants
- Wash and slice the eggplant: Wash the eggplant under cold water and dry it with a kitchen towel or a paper towel. Then, slice off the stem and cut the eggplant as desired.
- Sprinkle eggplant with salt: Generously sprinkle eggplant slices* with one to two teaspoons of salt, being sure to cover season them on both sides.
- All the eggplant slices sweat: Place the seasoned eggplant in a colander for 30 minutes to an hour. Once little droplets of moisture start to appear, rinse your eggplant slices under cold water to remove excess salt.
- Pat-Dry the eggplant: Layer a baking sheet with a couple of sheets of paper towels and arrange the drained eggplant slices on top. Using another sheet of paper towel, gently press each piece to remove as much excess moisture as possible. Repeat these steps with all remaining slices of eggplant.
Method 2: Brining Eggplants (aka Soaking Eggplant in a Salt Water Bath)
- Wash and slice the eggplant: Wash the eggplant under cold water. Then, dry it with a kitchen towel and slice off its stem. Next, slice the eggplant as needed (either cubes or steaks/slices will work).
- Make the salt water bath: Fill a large bowl with cold tap water and stir in a tablespoon of kosher salt.
- Soak the eggplant: Place the eggplant slice in the brine, submerging each slice of eggplant in the water. If needed, place a small plate on top to ensure no pieces float to the surface. Let them soak for 30 minutes to an hour.
- Drain and rinse them with cold water.
- Dry brined eggplant slices: Line a sheet pan with a few sheets of paper towels, and place your drained slices on top in a single layer. Then, use a few paper towels to press down on the pieces, drying out the eggplant with gentle pressure.
Notes
- Ensure the entire surface of each eggplant slice is fully coated with salt for effective moisture extraction.
- For a medium globe eggplant, about one teaspoon of kosher salt is generally sufficient, but adjust according to size.
- This salting method is demonstrated with globe eggplants but can be adapted for other eggplant types.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1eggplant
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 1049mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 16g | 32% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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