How to Get the Bitterness Out of Eggplants (and 3 Ways to Prepare Them)

Eggplant is a good option to diversify your diet a little bit. They’re a very versatile ingredient that can replace chicken, or act as base for pizzas and lasagnas. There are also different ways of preparing them: stuffed, sautéed, pickled, or simply as schnitzel. They can be a great option for the whole family. But before using them, it’s essential to remove the bitter taste that some of them can have.

5-Minute Crafts wants to show you how to do that. It’s a fairly simple process that involves mostly just waiting. At the end of the article, we also included a few eggplant recipes.

1. With salt

• Peel all the eggplants carefully and then slice them lengthwise or crosswise depending on your preference. Place the slices on a plate or, if you prefer, on a rack.

• Salt the eggplants on both sides and let them sit there for about 30 minutes. Once that’s done, wash them under the running tap to remove the salt (they shouldn’t absorb much water) and they’re ready to use.

• If you’re planning on using them to make stuffed eggplant, it’s better to cut them in half while they still have their skin. Make deep cuts in the flesh.

• Season the eggplants with coarse salt and let them rest on a plate for 15 minutes on both sides. Rinse them under the running tap, dry them by patting them with a kitchen towel, and they’re ready to use.

2. With milk

• Peel and slice the eggplants lengthwise or widthwise, depending on what the recipe you are going to make says. Place the slices in a large bowl with cold water.

• Add a splash of milk and salt to taste. Let them sit in the mix for about 30 minutes, after which you should rinse them under a running tap. They’re now ready to use.

Easy recipes with eggplant

1. Eggplant Schnitzel

• Dip the eggplant slices in beaten egg seasoned with salt and chopped parsley.
• Then, coat the eggplant with bread crumbs, pressing well on both sides so that the coating sticks well.

• Place them on an oiled baking sheet and bake until golden brown. If you prefer, you can also deep fry them.

2. Eggplant pizzetta

• Place the eggplant slices on a baking sheet with a little bit of oil.
• Bake at a medium temperature (around 180°C) for 10 minutes on each side. Spread pizza sauce on the cooked eggplants.

• Add grated cheese and bake again until it melts. You can also broil them if you like grated cheese.
• Before serving, sprinkle with oregano.

3. Baba Ghanoush

• Cut an eggplant in half lengthwise and make a few deep cuts in the fleshy part, without really slicing the skin. Microwave for approximately 4 minutes. The time may vary depending on the power of the microwave and the size of the eggplant chosen. Remove the flesh with a spoon.
• Place the flesh in the food processor along with a tablespoon of olive oil and the juice of half a lemon. Process until a smooth puree is obtained.

• Sprinkle with sweet paprika to taste. Serve the baba ghanoush as a spread on crackers or toast. You can also dip pita bread in it.